Rich & Hearty Galbitang: Authentic Korean Short Rib Soup
Recipe for Deep-Flavored Galbitang Made with Beef Short Ribs
This Galbitang boasts incredibly tender short ribs and a rich, profound broth that’s a true delight. It’s so satisfying that a bowl of rice alone is enough, making it a perfect standalone meal without needing many side dishes. The effort poured into this soup truly shines through, resulting in a dish that’s incredibly comforting and delicious. Get ready for a chorus of ‘thumbs up!’
Main Ingredients- 1kg Beef Short Ribs (for soup)
- 2 pieces Daikon Radish (approx. 200g)
- 1 stalk Green Onion
- 1 Onion
- 1 handful Green Onion Roots (cleaned thoroughly)
- A few Shiitake Mushroom Stems (dried shiitake, rehydrated, or fresh)
Seasoning & Aromatics- 2 Tbsp Soy Sauce for Soup (adjust to taste)
- 1 tsp Fine Salt (adjust to taste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce for Soup (adjust to taste)
- 1 tsp Fine Salt (adjust to taste)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
Begin by soaking the beef short ribs in cold water for about 1 hour to remove excess blood. Change the water periodically to ensure thorough blood removal. In a pot, bring plenty of water to a boil, then add the rinsed short ribs and blanch for 3-5 minutes to remove impurities and any gamey odor. Drain the blanched ribs and rinse them under cold water. Thoroughly clean the pot. Place the two pieces of daikon radish at the bottom of the clean pot, then layer the short ribs on top. Add the roughly chopped onion, green onion, onion peels, shiitake mushroom stems, and the thoroughly washed green onion roots (ensure all soil is removed). Finally, pour in enough water to generously cover all the ingredients.
Step 2
Start by bringing the soup to a boil over high heat. Once it boils, skim off any foam that rises to the surface. Reduce the heat to medium and let it simmer gently for about 1 hour. Simmering slowly over medium-low heat after the initial boil is key to tenderizing the meat and developing a deep, rich broth. After about an hour, check to ensure the meat is tender.
Step 3
Once cooked, let the galbitang cool slightly, then transfer it to a cool place or the refrigerator. This chilling step allows the fat to solidify on the surface, making it easy to remove.
Step 4
Carefully remove the solidified fat from the surface of the soup. Also, remove the green onion roots, onion peels, and shiitake mushroom stems that were added for flavor. This step ensures a clean and pure broth.
Step 5
Return the clarified galbitang broth to the pot and bring it to a rolling boil over high heat. Once boiling, stir in the minced garlic. Season the broth with soy sauce for soup and fine salt according to your preference. Just before serving, garnish generously with thinly sliced green onions. Serve hot with rice for a truly satisfying meal. A sprinkle of black pepper is optional.
