Korean Beef Short Rib Soup (Galbitang) Recipe



Authentic Korean Beef Short Rib Soup (Galbitang) Recipe

Galbitang (Korean Beef Short Rib Soup) is one of Korea’s most beloved comfort foods. Unlike rich beef stews, this traditional dish features a crystal-clear broth packed with flavor, natural collagen, protein, and essential nutrients.

Whether you are looking for a comforting family meal or exploring traditional Korean cuisine right here in Melbourne, this step-by-step Galbitang recipe delivers restaurant-quality results at home.

📋 Ingredients (Serves 4)

Main Ingredients

  • Beef Short Ribs: 1 kg (2.2 lbs)

  • Korean Radish (or Daikon): 200g

  • Yellow Onions: 2 medium

  • Green Onions (Scallions): 2 large stalks (divided for broth and garnish)

  • Glass Noodles (Dangmyeon): 200g (soaked in warm water for 30 mins)

  • Seasoning: Salt and freshly cracked black pepper to taste

Mustard Dipping Sauce

  • Yellow Mustard Paste: 10g

  • Soy Sauce: 40ml

  • Mirin (Cooking Wine): 10ml

  • Rice Vinegar: 10ml

🔪 Step-by-Step Instructions

Step 1: Prep & Soak the Beef Ribs

  1. Trim the fat: Use kitchen shears or a sharp knife to trim off excess outer fat from the beef short ribs.

  2. Soak to extract blood: Submerge the ribs in a large bowl of cold water for at least 2 hours to remove excess blood and reduce gamineness. Tip: Change the water 1–2 times during this step for an even cleaner broth.

Step 2: Parboil for a Clear Broth

  1. Bring a large pot of water to a rolling boil.

  2. Add the soaked beef short ribs and parboil for 10 minutes to release impurities, scum, and excess oil.

  3. Drain the ribs and rinse them thoroughly under cold running water. Clean the pot before the next step.

Step 3: Simmer the Galbitang

  1. Fill the clean pot with fresh cold water. Add the parboiled ribs and large pieces of Korean radish.

  2. Bring to a boil over high heat. Once boiling, add the onions and green onion stalks.

  3. Reduce the heat to medium-low and simmer uncovered for 50 minutes.

  4. Skim the top: Periodically skim off any floating oil and foam with a ladle to achieve a clear, brilliant soup.

  5. Optional: Remove the radish after 20–30 minutes (when tender), let it cool slightly, and slice it into bite-sized pieces for serving.

🍽️ How to Serve (Garnish & Presentation)

  1. Place 3–4 cooked beef short ribs and a few slices of cooked radish into individual serving bowls.

  2. Ladle the boiling hot, clear broth over the beef.

  3. Top with the soaked glass noodles and freshly chopped green onions.

  4. Serve hot with a side of salt, black pepper, and the tangy mustard dipping sauce for the tender rib meat.

💡 Pro Tips for the Best Galbitang

  • For an ultra-clear broth: Let the cooked broth cool in the fridge overnight. The excess fat will solidify at the top, making it effortless to scoop off before reheating.

  • Sauce pairing: Dip the tender short rib meat directly into the mustard soy sauce for an authentic dining experience!