Galbitang (Korean Beef Short Rib Soup)
Hello! Today, I’ll be sharing one of my favorite Korean comfort foods—Galbitang, a classic Korean beef short rib soup. Known for its clear, flavorful broth and tender ribs, this comforting dish is simple, wholesome, and satisfying.
In Korean cuisine, Galbitang holds a special place, often served at family gatherings or during special occasions. It’s a hearty meal that’s filling without being too heavy. Once you learn the key steps, you’ll see how easy it is to prepare!
What is Galbitang?
Galbitang (갈비탕) is a traditional Korean soup made with beef short ribs (갈비, galbi) that’s perfect for those chilly evenings when you want something both comforting and nourishing. The word "Galbi" means "ribs" in Korean, and "tang" refers to a soup or stew, so the name literally translates to "rib soup."
What makes Galbitang special is its clear, rich broth. It’s made by simmering beef ribs for hours, allowing the flavors to develop slowly, resulting in a savory yet light soup. The addition of Korean radish, garlic, and scallions adds both depth and freshness to the flavor profile.
Galbitang isn’t just a dish; it’s a symbol of Korean hospitality and family gatherings. It’s often served at special occasions or as a healing meal to restore energy and vitality. So, whether you're making it for a cozy family dinner or a celebratory feast, it’s sure to bring a smile to the table.
What Goes into Galbitang?
To make a flavorful Galbitang, you'll need a few essential ingredients that come together to create that comforting, savory broth. Here’s a breakdown of the key ingredients:
- Beef Short Ribs – The star of the dish! Opt for bone-in beef short ribs, which provide both flavor and richness to the broth. The slow simmering extracts the beef’s natural flavors, resulting in a savory soup. You'll want to use fresh, quality short ribs for the best taste.
- Korean Radish (Mu) – A crucial ingredient in Galbitang that adds a subtle sweetness and crispness to the broth. The radish softens as it cooks, infusing the soup with its unique flavor. If you can't find Korean radish, you can substitute with daikon, though the flavor might differ slightly.
- Garlic – Fresh garlic adds aromatic depth and enhances the flavor of the broth. You’ll be using a good amount of garlic to make the broth fragrant but not overpowering.
- Scallions (Green Onions) – Scallions bring a fresh, slightly peppery bite to the soup. They'll be used in both the cooking process and as a garnish for serving, brightening up the rich broth.
- Water – The base of your broth! The water should be simmered with the ribs and other ingredients to create a clear, flavorful soup. The longer it simmers, the richer the broth will become.
- Salt and Pepper – These simple seasonings will help bring out the natural flavors of the ingredients. Don’t overdo it; you want the beef’s taste to shine through.
- Optional: Glass Noodles (Dangmyeon) – Some variations of Galbitang include glass noodles for extra texture. They soak up the broth’s flavor and add a satisfying chewiness to the soup. This step is entirely optional, but it’s a great addition if you’re looking to make the dish a bit more filling.
Tips for Making Perfect Galbitang
- Blanch the Beef Ribs First
To ensure a clear broth, start by blanching the beef short ribs. This step helps remove impurities and blood, which can make the broth cloudy.
How to do it:
- Bring a large pot of water to a boil and add the beef ribs.
- Once it boils, cook for about 5 minutes, then discard the water and rinse the ribs under cold water.
This will help ensure the broth stays clear and clean-tasting.
- Simmer, Don’t Boil
The key to a clear and flavorful broth is a gentle simmer. Boiling the soup at high heat will cause the broth to become cloudy and can result in a less refined flavor.
How to do it:
- After adding the clean ribs and water, bring the pot to a boil, then lower the heat to a simmer.
- Let it cook for at least 1.5 to 2 hours. The longer it simmers, the richer the flavor will be.
Skim the Broth
As the soup simmers, some foam and impurities will rise to the top. Skim these off regularly to keep the broth clear and free of any unwanted flavors.
Tip: Use a ladle or spoon to gently skim the foam every 15-20 minutes.Use Fresh, High-Quality Ingredients
The flavor of Galbitang depends largely on the quality of the beef and radish. For the best taste, choose fresh beef short ribs and a good Korean radish (or daikon). Fresh ingredients will give the soup that signature clean, rich taste.Don’t Over-season
Galbitang is meant to showcase the natural flavors of the beef and radish, so go easy on the salt and pepper. It’s always easier to add more seasoning later, but hard to fix an overly salted soup.
Tip: Taste the broth toward the end of cooking and adjust the seasoning as needed.Add Scallions Last
Scallions are a garnish, and they can lose their fresh, vibrant flavor if overcooked. Add them to the soup just before serving, or sprinkle them on top as a garnish.Optional: Glass Noodles for Added Texture
If you like a bit of texture in your soup, you can add glass noodles (dangmyeon) toward the end of the cooking process. They will soak up the delicious broth and add a satisfying chew.Serve with a Side of Rice
Galbitang is often served with a bowl of steamed white rice on the side. The rice can be added directly into the soup, or eaten separately, depending on your preference.
How to Make Galbitang
Step 1:
- Prepare the Beef Ribs: Start by blanching the beef short ribs to ensure a clear broth. Place the ribs in a large pot of cold water, bring it to a boil, and then cook for 5 minutes. Discard the water, rinse the ribs, and set them aside.
Step 2:
- Simmer the Broth: In a clean pot, add the beef ribs and cover them with 10 cups of fresh water. Bring it to a boil, then lower the heat to a simmer. Let it cook for about 1.5 to 2 hours, occasionally skimming off any impurities that rise to the top. This slow simmer will allow the beef to release all its rich flavor into the broth.
Step 3:
- Add the Radish and Garlic: After the broth has simmered, add the sliced Korean radish (or daikon) and garlic cloves to the pot. Let everything cook together for 30-45 minutes, or until the radish is tender and translucent.
Step 4:
- Season the Broth: Now, it’s time to season the broth. Add salt and pepper to taste, but remember to keep the seasoning light. The broth should still highlight the natural flavors of the beef and radish.
Step 5:
- Add the Scallions: Add the chopped scallions to the soup about 10 minutes before it’s done cooking. This gives the scallions enough time to release their fresh flavor without becoming overcooked.
Step 6:
.jpg)
.jpg)
