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Hearty Korean Galbitang Made Simple Recipe

Hearty Korean Galbitang (Beef Short Rib Soup) Made Simple - Comforting, Clean, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Beef short ribs (English cut) – 2 to 2.5 pounds, preferably with some marbling
  • Water – about 12 cups (you’ll top up as needed)
  • Korean radish (mu) or daikon – 1 small, peeled and cut into large chunks
  • Yellow onion – 1 medium, halved
  • Garlic – 6 to 8 cloves, lightly crushed
  • Ginger – 3 to 4 thin slices (optional but recommended)
  • Whole black peppercorns – 1 teaspoon (or freshly cracked black pepper later)
  • Scallions – 4 to 5, whites for broth and greens for garnish
  • Salt – to taste (start with 2 to 3 teaspoons)
  • Soy sauce – 1 to 2 tablespoons, optional for seasoning at the end
  • Toasted sesame oil – 1 teaspoon, optional for serving
  • Glass noodles (dangmyeon) – optional, for a heartier bowl
  • Cilantro or extra scallions – optional garnish

Instructions
 

  • Soak and rinse the ribs. Place short ribs in a large bowl and cover with cold water for 20 to 30 minutes. This draws out excess blood and helps keep the broth clear. Drain and rinse well.
  • Parboil for a clean start. Add ribs to a pot, cover with fresh cold water, and bring to a rolling boil for 5 minutes. Skim foam. Drain and rinse the ribs under warm water. Rinse the pot, too. This step is key for a clear broth.
  • Build the base. Return the ribs to the clean pot. Add 10 to 12 cups of water, onion halves, garlic, ginger, peppercorns, and the white parts of 2 scallions. Bring to a boil, then reduce to a gentle simmer.
  • Simmer low and slow. Cook uncovered at a gentle simmer for 1.5 to 2 hours. Skim any fat and foam as it rises. Keep the simmer steady but not vigorous to maintain clarity.
  • Add the radish. After about 1 hour of simmering, add the radish chunks. Continue simmering until the ribs are very tender and the radish is easily pierced, about 30 to 45 minutes more.
  • Strain aromatics. Remove onion, ginger, garlic, and peppercorns. Keep the ribs and radish in the pot. Taste the broth.
  • Season thoughtfully. Add salt in small amounts until it tastes round and savory. You can add a splash of soy sauce for depth, but keep the broth light and clear. A pinch of white pepper is nice, too.
  • Optional noodles. If using glass noodles, soak them in warm water until pliable. Add to the hot broth for 2 to 3 minutes just before serving. Don’t overcook.
  • Finish and serve. Ladle the soup into bowls with a few pieces of rib and radish. Top with sliced scallion greens and a tiny drizzle of sesame oil if you like. Serve with steamed rice and kimchi.