Galbitang (Korean Short Rib Soup)

Galbitang is a simple Korean soup made from slowly simmering bone in short ribs along with some aromatics and daikon and served with glass noodles and scallions. You can serve it along with kimchi, rice, and Korean side dishes, or on its own. I served it with rice kimchi cucumbers, and marinated tofu.

This soup takes a few hours to cook, during which the short ribs, bones and vegetables infuse the broth with wonderful flavor. Most of the cooking time is passive so you can start the recipe, go about your day, and finish it off at the end. This is a really soothing and hearty dish is make in the winter.

Galbitang (Korean Short Rib Soup)

Savory soup made from slow cooked short ribs and vegetables and served with glass noodles and scallions

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Course Lunch, Main Course, Soup

Servings 6 servings

Ingredients

  

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• 1 1/2 lbs daikon radish peeled and cut into large chunks
• 6 garlic cloves peeled
• 1 yellow onion peeled and cut in half
• 3 inch piece fresh ginger peeled or cleaned and cut into large chunks
• 6 scallions
• 15 cups water
• 3 lbs bone in beef short ribs
• sweet potato noodles prepared according to the package
• 1 tsp light soy or more to taste
• 1 tsp fish sauce or more to taste
• 2 tsp salt or more to taste
• black pepper to taste
• scallions for serving, sliced

Instructions

 

• Bring a large soup pot of water to a boil. Add the short ribs and simmer for 10 minutes. This helps remove the proteins so you get a clear broth at the end.
• Drain and rinse the ribs. Prepare the soup veggies. Add the vegetables, short ribs, and 15 cups of water to the pot and bring to a boil. Reduce to a simmer and season with salt and pepper. Simmer for 2.5 hours or so until the meat is tender and falling off the bones.
• Remove everything from the broth and strain it through a fine mesh strainer, skimming off the excess fat after straining. Discard the vegetables other than the daikon. Slice the daikon and reserve for adding back to the soup. Pick the meat off the bones and remove any chunks of fat.
• Cook the noodles according to the package and distribute into bowls. Season the broth with fish sauce, soy sauce, and more salt if needed. Return the meat and daikon to the pot and bring back to a simmer, tasting the broth and adjusting. Pour over the noodles, distributing the radish and meat and top with sliced scallions.

Keyword Asian, Beef, Lunch, Main Dish, Soup

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