Galbitang (Korean Short Rib Soup)
This comforting Korean short rib soup, known as Galbitang, features tender beef short ribs simmered with daikon radish and aromatics. The resulting clear and savory broth is deeply satisfying and perfect for a hearty meal.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 793 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 gbeef short rib, bone-in, flanken cut
- 3 lwater
- 300 gdaikon radish, peeled, cut into 1-inch (2.5 cm) thick rounds
- 1 pcsyellow onion, halved
- 6 clovegarlic, peeled
- 1 pcsginger, 1-inch (2.5 cm) piece, sliced
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 pcsgreen onion, chopped
Equipment
fine-mesh sieve · large pot · knife
The method
Step by step
- 1
Rinse the beef short ribs under cold running water to remove any bone fragments.
About 2 min
- 2
Place the short ribs in a large pot and cover with cold water. Bring to a rolling boil over high heat, then boil for 5-7 minutes to blanch and remove impurities.
About 15 min
Cook’s note: This blanching step is crucial for a clear broth.
- 3
Drain the ribs and rinse them thoroughly under cold water again, scrubbing off any dark bits or scum.
About 3 min
- 4
Return the cleaned ribs to the pot and add fresh water, daikon radish, yellow onion, garlic, and ginger.
About 5 min
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2.5 hours, or until the ribs are very tender.
About 2 hr 30 min
Cook’s note: The longer you simmer, the more flavorful and tender the ribs will be.
- 6
Carefully remove the ribs, daikon, onion, garlic, and ginger from the pot.
About 2 min
- 7
Strain the broth through a fine-mesh sieve or cheesecloth to remove any remaining solids and ensure a clear soup.
About 3 min
Cook’s note: For an even clearer broth, you can chill the broth and skim off any solidified fat before reheating.
- 8
Return the strained broth to the pot. Add the cooked daikon back to the broth.
About 1 min
- 9
Season the broth with salt and black pepper to taste.
About 1 min
Cook’s note: Taste and adjust seasoning as needed.
- 10
Slice the tender beef from the short ribs into bite-sized pieces, if desired, or leave them on the bone.
About 3 min
- 11
Serve the hot soup with the beef short ribs and garnish with chopped green onion.
Cook’s note: Traditionally served with a bowl of rice and kimchi on the side.
Per serving
Nutrition
- Calories
- 792.5kcal
- Protein
- 46.5g
- Carbs
- 9.6g
- Fat
- 62.7g
- Fibre
- 2.3g
- Sugar
- 3.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Galbitang in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium heat until warmed through.
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