Rich and Deep Flavored Galbitang Made at Home
Kim Jin Ok’s Recipe | How to Make Restaurant-Quality Galbitang at Home
Hello! We’re revisiting the Galbitang recipe I first shared on the blog about 13 years ago, but this time with an even easier and more delicious method. Drawing from my decade-plus experience running a side dish business where I made Galbitang daily, I’ll guide you through a method to easily achieve a rich, deeply flavored Galbitang just like you’d find at a restaurant. Instead of plain water, using a kelp and anchovy broth base significantly enhances the umami. Additionally, incorporating medicinal herbs like Hwanggi (Astragalus) helps eliminate any gamey odors from the beef. Today, we’ll simplify this process by using a store-bought kelp and anchovy broth pack and a Samgyetang (Ginseng Chicken Soup) herb pack, making it more convenient and delicious!
Ingredients (Generous 6 servings, modest 8 servings)- Beef short ribs 1.2kg (for stew)
- 1 onion
- 1.5 green onions
- 2 pieces of radish (approx. 200g)
- 1 handful of glass noodles
- 1 pack of commercial kelp and anchovy broth
- 1 pack of Samgyetang medicinal herbs
- 12 cloves whole garlic
- 1 Tbsp whole peppercorns
- 1 Tbsp minced garlic
- 3 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp fermented anchovy sauce (Myeolchi aekjeot)
- 1 Tbsp salt (for seasoning adjustment)
- A pinch of ground black pepper
- 1/2 cup (100ml) soju or cooking wine
Cooking Instructions
Step 1
1. Prepare the short ribs: Purchase beef short ribs cut for stew. If they are frozen, thaw them naturally in the refrigerator for about 5 hours. Once thawed, rinse the ribs under running water, then soak them in cold water for 3 hours to remove blood. After soaking, drain the ribs on a colander. Bring enough water to cover the ribs to a rolling boil in a pot. Add half a cup of soju (or cooking wine) and the ribs, then boil on high heat for 5 minutes. Immediately rinse the parboiled ribs under cold running water, washing each piece individually. Draining them on a colander afterward. Letting the ribs bleed in cold water for 3 hours, changing the water 2-3 times, ensures a cleaner broth. Parboiling and rinsing the ribs thoroughly results in a clear and clean soup base.
Step 2
2. Simmer the broth: In a large stockpot (8L or larger recommended), combine the parboiled short ribs, 2 large chunks of radish, 1 whole onion, 12 whole garlic cloves, 1 Tbsp whole peppercorns, 1 kelp and anchovy broth pack, and 1 Samgyetang herb pack. Add 4L of water, cover, and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 1 hour.
Step 3
3. Separate broth and solids, then remove fat: After 1 hour, strain the broth and separate it from the solids. Set aside the radish chunks to be sliced later. Discard the used broth and herb packs and other aromatics. Cover the beef ribs to keep them warm. Allow the strained broth to cool down so you can easily remove the solidified fat from the surface. If you’re short on time, you can skim off the visible fat and proceed, but chilling the broth for at least 5 hours in the refrigerator allows the fat to solidify into a white layer, making it much easier to remove completely.
Step 4
4. Remove solidified fat: Once the broth has chilled in the refrigerator for over 5 hours, you’ll notice a layer of white fat solidified on the surface. Carefully scoop and remove this solidified fat with a spoon. Removing this fat results in a much cleaner and less greasy Galbitang.
Step 5
5. Prepare other ingredients: Slice the reserved radish into thick, bite-sized pieces (similar to napa cabbage slices). Soak the glass noodles in cold water for 30 minutes until softened, then drain them on a colander. Soaking the noodles beforehand reduces their cooking time.
Step 6
6. Finish the Galbitang: Now, combine all the ingredients to complete the Galbitang. Place the parboiled short ribs, sliced radish, and fat-free broth into a pot. Add the soaked glass noodles. Stir in 1 Tbsp minced garlic, 3 Tbsp Guk-ganjang (soy sauce for soup), 2 Tbsp Myeolchi aekjeot (fermented anchovy sauce), 1 Tbsp salt, and a pinch of ground black pepper. Mix well. Cover and bring to a boil over high heat, then reduce to medium heat and simmer for 5-7 minutes. Finally, add half a green onion, finely chopped, and bring to a brief boil before serving. Adjust the salt to your taste in the final step. If it’s too salty, you can add a little water to dilute it.
