Tender & Clean Beef Short Rib Soup (Galbitang)
How to Make Tender, Non-Greasy, and Clear Beef Short Rib Soup
As the cold winter months approach, hot soup dishes become an essential part of our meals. Both my children and I love soup, so we always have some simmering on the stove. Among these, soups with meat are undoubtedly the best! Although it takes some time, this recipe will guide you through making a delicious Galbitang filled with care and flavor. Experience the tender meat and the refreshing broth!
Main Ingredients
- 1kg Beef short ribs
- 1 stalk Green onion (chopped)
- 1 handful Glass noodles
Broth Ingredients
- 1/3 piece Daikon radish
- 1 Onion
- 2 stalks Green onions
- 1 knob Ginger
- 6 cloves Garlic
- 2 Tbsp Soy sauce for soup
- 1 Tbsp Salt
Meat Seasoning & Braising Ingredients
- 3 Tbsp Soy sauce
- 1 Tbsp Sugar
- 600ml Water
- 1 Tbsp Minced garlic
- 1/3 piece Daikon radish
- 1 Onion
- 2 stalks Green onions
- 1 knob Ginger
- 6 cloves Garlic
- 2 Tbsp Soy sauce for soup
- 1 Tbsp Salt
Meat Seasoning & Braising Ingredients
- 3 Tbsp Soy sauce
- 1 Tbsp Sugar
- 600ml Water
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, prepare 1kg of beef short ribs for the Galbitang. Submerge the ribs completely in cold water and let them soak to remove blood for about an hour. This step is crucial for a clean broth without any gamey smell.
Step 2
Rinse the blood-soaked short ribs thoroughly under running water. Place them in a pot, cover with water, and bring to a boil with the lid off over high heat for about 5 minutes. This initial boiling helps to remove impurities and excess fat from the ribs, resulting in a clearer broth.
Step 3
Now, let’s prepare the vegetables for the broth. Cut the daikon radish into large chunks, and roughly chop the onion and green onions. Peel the ginger and prepare the whole garlic cloves. Cutting the vegetables into large pieces helps to extract their flavors effectively into the broth.
Step 4
After the initial blanching, wash the short ribs again under cold water. Then, use a fork or a knife to score the surface of the meat; this allows the flavors to penetrate better and makes the meat more tender when cooked. Carefully trim away any visible excess fat.
Step 5
In a clean pot, add the prepared short ribs along with the roughly chopped daikon radish, onion, green onions, whole garlic cloves, and ginger. Pour in enough water to cover all the ingredients. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for 1 hour to create a rich, deep broth.
Step 6
After simmering for an hour, remove all the broth ingredients (vegetables, ginger, garlic) from the pot. Removing these solids after they’ve infused their flavor is key to maintaining a clear and clean-tasting broth.
Step 7
Take the daikon radish that was removed from the broth and let it cool slightly. Once cooled, slice it into bite-sized pieces (na-bak style). These will be added back to the Galbitang later for added sweetness and texture.
Step 8
Now, it’s time to flavor the star of the dish – the short rib meat. Remove the short ribs from the pot and place them in a separate bowl. Add all the ‘Meat Seasoning & Braising Ingredients’ (3 Tbsp soy sauce, 1 Tbsp sugar, 600ml water, 1 Tbsp minced garlic). Cook this mixture over high heat with the lid off, allowing the sauce to reduce and glaze the meat, infusing it with delicious flavor and color.
Step 9
Season the clear Galbitang broth with 2 Tbsp soy sauce for soup and 1 Tbsp salt. It’s best to start with less seasoning and adjust to your preference. Taste and add more salt or soy sauce for soup as needed.
Step 10
Add the sliced daikon radish and the glazed short rib meat back into the seasoned Galbitang broth. Cover the pot and simmer over medium-low heat for another 10-15 minutes. This allows all the flavors to meld together beautifully, creating a rich and satisfying Galbitang.
Step 11
Here’s a tip for an even more delightful Galbitang experience. Soak a handful of glass noodles in warm water for about 30 minutes beforehand. Just before serving, add the soaked noodles to the simmering soup and cook for another 5 minutes. This ensures the noodles are perfectly chewy and not mushy.
Step 12
A dipping sauce elevates the experience! In a small bowl, combine 4 Tbsp soy sauce, 2 Tbsp vinegar, 1.5 Tbsp sugar, and 2 tsp mustard powder. Mix well. This sweet and tangy soy sauce dipping sauce complements the richness of the Galbitang wonderfully. Enjoy your hearty and delicious Beef Short Rib Soup!
