Rich and Hearty Beef Short Rib Soup (Galbitang)
Simmering Galbitang at Home: The Secret to a Perfectly Warming Broth!
When you’re craving a deeply satisfying and steaming hot broth, especially on a chilly day, this homemade Beef Short Rib Soup (Galbitang) is the perfect answer. We’ll show you how to achieve a rich, clear broth and tender short ribs that are simply divine.
Main Ingredients- 4kg beef short ribs
For Initial Blanching (to remove impurities)- 1 cup soju (Korean rice wine)
- 7-8 bay leaves
- 1 tablespoon whole black peppercorns
Vegetables for Simmering- 2 large green onions (scallions)
- 1 onion
- 1/4 radish
Seasoning and Flavoring- 1 ladle Korean soup soy sauce (approx. 100ml)
- 2 tablespoons fish sauce (or tuna extract)
- 1 ladle salt (approx. 100ml, or to taste)
- 2 tablespoons minced garlic
- A pinch of ground black pepper
- 1 cup soju (Korean rice wine)
- 7-8 bay leaves
- 1 tablespoon whole black peppercorns
Vegetables for Simmering- 2 large green onions (scallions)
- 1 onion
- 1/4 radish
Seasoning and Flavoring- 1 ladle Korean soup soy sauce (approx. 100ml)
- 2 tablespoons fish sauce (or tuna extract)
- 1 ladle salt (approx. 100ml, or to taste)
- 2 tablespoons minced garlic
- A pinch of ground black pepper
- 1 ladle Korean soup soy sauce (approx. 100ml)
- 2 tablespoons fish sauce (or tuna extract)
- 1 ladle salt (approx. 100ml, or to taste)
- 2 tablespoons minced garlic
- A pinch of ground black pepper
Cooking Instructions
Step 1
Begin by soaking the beef short ribs in cold water to remove any blood. Let them soak for at least 1 hour to ensure a clear and clean broth.
Step 2
After draining the blood, place the short ribs in a pot. Add 1 cup of soju, 7-8 bay leaves, and 1 tablespoon of whole black peppercorns. Cover with just enough water to submerge the ribs and blanch them for about 20 minutes. This step is crucial for removing impurities and any gamey odors.
Step 3
Rinse the blanched short ribs thoroughly under cold running water to remove any remaining scum or impurities.
Step 4
Prepare the vegetables for the soup: chop the 2 large green onions into manageable pieces and peel the onion. Slice the 1/4 radish into thick, coin-like pieces (nabak-썰기) as it will be simmered in the broth.
Step 5
Return the rinsed short ribs to the pot. Add enough fresh cold water to generously cover the ribs. Now, we’re ready to begin simmering the Galbitang.
Step 6
Add the prepared onion and green onions to the pot. These aromatics will infuse the broth with wonderful flavor as it simmers.
Step 7
Ensure the radish is cut into fairly thick slices, about 1cm, to prevent it from becoming too soft or breaking apart during the long simmering process.
Step 8
Add the thickly sliced radish to the pot along with the other ingredients. This will help add a subtle sweetness and texture to the soup.
Step 9
For an extra layer of umami and depth, stir in 2 tablespoons of fish sauce (or tuna extract). This will contribute to a richer, more complex broth flavor.
Step 10
Once the soup comes to a boil, let it simmer for about 1 hour. After this initial hour, you can start seasoning. Add 1 ladle of Korean soup soy sauce and 1 ladle of salt to give the broth its characteristic color and initial taste. (Adjust saltiness to your preference).
Step 11
Reduce the heat to medium, cover the pot, and let the Galbitang simmer gently for another hour. Slow and steady simmering is key to tenderizing the ribs and developing a deep, flavorful broth.
Step 12
After the soup has simmered sufficiently, remove the cooked vegetables (onion, green onion, radish) from the pot. You can set these aside or discard them.
Step 13
Take 2 tablespoons of minced garlic. Place it in a fine-mesh sieve and briefly dip and lift it in the simmering broth – a technique called ‘to-ryeom’. This gently infuses the broth with garlic aroma without an overpowering raw garlic taste.
Step 14
Taste the broth and adjust the seasoning with more salt or soup soy sauce if needed, until it reaches your desired flavor. Your rich and clear Galbitang is now ready!
Step 15
To serve, ladle the Galbitang into individual bowls. Garnish generously with freshly chopped green onions and thin strips of egg omelet (gyeran jidan). For an extra special touch, reheat the soup in a ttukbaegi (earthenware pot) before serving to keep it piping hot.
