Rich and Flavorful Beef Short Rib Soup (Galbitang)
Hearty and Nourishing Beef Short Rib Soup (Galbitang)
A deeply savory and satisfying beef short rib soup, packed with tender meat and a rich broth. Perfect for a comforting meal that’s easy to enjoy.
Main Ingredients- 1kg fresh beef short ribs
- 1/3 daikon radish
- 2 liters water
- Plenty of green onions
Seasoning and Marinade- 5 Tbsp Miryang (rice wine for cooking)
- 2 Tbsp Korean soup soy sauce
- 3 Tbsp regular soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp grapeseed oil
- 5 Tbsp chili powder (gochugaru)
- 2 Tbsp anchovy sauce (fish sauce)
- 1/2 Tbsp sea salt
- 5 Tbsp Miryang (rice wine for cooking)
- 2 Tbsp Korean soup soy sauce
- 3 Tbsp regular soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp grapeseed oil
- 5 Tbsp chili powder (gochugaru)
- 2 Tbsp anchovy sauce (fish sauce)
- 1/2 Tbsp sea salt
Cooking Instructions
Step 1
Prepare all the ingredients for a delicious beef short rib soup. It’s especially important to soak the short ribs in cold water to remove any blood.
Step 2
After removing the blood, thoroughly rinse the beef short ribs to clean off any bone fragments. Cut the ribs into bite-sized pieces. This preparation step ensures a cleaner and more refined broth flavor.
Step 3
Daikon radish adds a refreshing sweetness to the galbitang. Slice it thinly and evenly into pieces that are easy to eat.
Step 4
In a bowl, combine the prepared short ribs and sliced daikon radish. Add 5 Tbsp Miryang, 2 Tbsp Korean soup soy sauce, 3 Tbsp regular soy sauce, 2 Tbsp sesame oil, and 1 Tbsp grapeseed oil. Mix everything thoroughly, ensuring the seasoning coats the meat and radish evenly. Marinating briefly after mixing can enhance the depth of flavor.
Step 5
Transfer the marinated ribs and radish to a pot and sauté over medium heat. Stir frequently to prevent the seasoning from sticking to the bottom of the pot. This ensures even cooking and prevents burning.
Step 6
Add 5 Tbsp chili powder (gochugaru) and stir-fry with the other ingredients until well combined. Be careful not to burn the chili powder; stir continuously over low heat or add a little water if it seems too dry.
Step 7
Keep some water nearby while stir-frying the chili powder. If you notice a slight burning smell or see it browning too quickly, immediately add a splash of water. This helps prevent the chili powder from burning. Mix well after adding water, then cover the pot and bring to a boil over high heat.
Step 8
Boil vigorously over high heat for about 10 minutes. This allows the rich flavors of the short ribs and radish to meld beautifully, creating a robust broth base.
Step 9
Add the roughly chopped green onions. For a more intense flavor infusion, slice the white parts of the green onions lengthwise.
Step 10
Add 2 Tbsp anchovy sauce and 1/2 Tbsp sea salt (adjust to your taste) to season the soup. Stir everything gently to combine. Reduce the heat to low and simmer for a while longer to allow the flavors to deepen and marry.
Step 11
If the broth has reduced too much during cooking, you can add more water at this stage to reach your desired consistency. I personally prefer a richer broth, so I didn’t add extra water. Enjoy your deeply flavorful and comforting beef short rib soup!
