Galbitang (Korean Short Rib Soup)
Galbitang (Korean Short Rib Soup)
Ingredients
- 2 pounds beef short ribs
- 1 Korean radish, or daikon radish, peeled and cut into thick rounds
- 1 bunch green onions, divided; 1/2 cut into 3-4 inch pieces for soup, 1/2 chopped for garnish
- 1 bulb garlic, peeled
- 1 tablespoon peppercorns, such as Sichuan or black peppercorns
- 1 head ginger, sliced
- 1 yellow onion, halved
- 2 tablespoons mirin
- 1 package beef bone broth
- as needed water, to fill the pot
- to taste salt
- 1 tablespoon soy sauce, to taste, up to 2 tablespoons
Instructions
- 1
Place the beef short ribs in a large bowl and cover with cold water. Let them soak for 2 hours to draw out impurities.
⏱️ 120 min
- 2
While the beef is soaking, prepare the vegetables and spices. Peel the garlic cloves. Slice the ginger. Halve the yellow onion. Peel the Korean radish (or daikon) and cut it into thick rounds. Take half of the green onion bunch and cut it into large pieces, about 3-4 inches long, for the soup. Finely chop the remaining half of the green onion bunch for garnish.
⏱️ 25 min
- 3
After soaking, drain the beef and rinse it thoroughly under cold water. Place the rinsed beef in a large pot and cover with fresh cold water. Bring the water to a rolling boil over high heat. As it boils, skim off any foam or impurities that rise to the surface. Continue to boil for about 5-10 minutes to ensure all impurities are removed.
⏱️ 15 min
- 4
Carefully drain the pot and rinse the beef one more time under cold water. Clean the pot thoroughly, then return the rinsed beef to the clean pot.
⏱️ 5 min
- 5
Add the prepared radish rounds, the 3-4 inch pieces of green onion, sliced ginger, halved yellow onion, peppercorns, beef bone broth, and mirin to the pot with the beef. Add enough water to fill the pot, ensuring the beef and vegetables are submerged.
⏱️ 5 min
- 6
Bring the contents of the pot to a boil over high heat.
⏱️ 10 min
- 7
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 2 to 3 hours, or until the beef short ribs are fork-tender.
⏱️ 150 min
- 8
Optional: If you prefer the radish to be less soft, you can remove the radish pieces from the soup once they are tender (typically after about 1 hour of simmering) and continue cooking the beef until it's done. Return the radish to the soup just before serving to reheat.
- 9
Once the beef is tender, remove the yellow onion halves and ginger slices from the soup as their flavor has been fully extracted. Season the soup with salt and soy sauce to taste. Start with 1 tablespoon of soy sauce and add more if desired.
⏱️ 5 min
- 10
Ladle the hot Galbitang into serving bowls. Garnish generously with the reserved chopped green onions before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Galbitang (Korean Short Rib Soup)
- 2 pounds beef short ribs
- 1 Korean radish, or daikon radish, peeled and cut into thick rounds
- 1 bunch green onions, divided; 1/2 cut into 3-4 inch pieces for soup, 1/2 chopped for garnish
- 1 bulb garlic, peeled
- 1 tablespoon peppercorns, such as Sichuan or black peppercorns
- 1 head ginger, sliced
- 1 yellow onion, halved
- 2 tablespoons mirin
- 1 package beef bone broth
- as needed water, to fill the pot
- to taste salt
- 1 tablespoon soy sauce, to taste, up to 2 tablespoons
Instructions
- 1
Place the beef short ribs in a large bowl and cover with cold water. Let them soak for 2 hours to draw out impurities.
⏱️ 120 min - 2
While the beef is soaking, prepare the vegetables and spices. Peel the garlic cloves. Slice the ginger. Halve the yellow onion. Peel the Korean radish (or daikon) and cut it into thick rounds. Take half of the green onion bunch and cut it into large pieces, about 3-4 inches long, for the soup. Finely chop the remaining half of the green onion bunch for garnish.
⏱️ 25 min - 3
After soaking, drain the beef and rinse it thoroughly under cold water. Place the rinsed beef in a large pot and cover with fresh cold water. Bring the water to a rolling boil over high heat. As it boils, skim off any foam or impurities that rise to the surface. Continue to boil for about 5-10 minutes to ensure all impurities are removed.
⏱️ 15 min - 4
Carefully drain the pot and rinse the beef one more time under cold water. Clean the pot thoroughly, then return the rinsed beef to the clean pot.
⏱️ 5 min - 5
Add the prepared radish rounds, the 3-4 inch pieces of green onion, sliced ginger, halved yellow onion, peppercorns, beef bone broth, and mirin to the pot with the beef. Add enough water to fill the pot, ensuring the beef and vegetables are submerged.
⏱️ 5 min - 6
Bring the contents of the pot to a boil over high heat.
⏱️ 10 min - 7
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 2 to 3 hours, or until the beef short ribs are fork-tender.
⏱️ 150 min - 8
Optional: If you prefer the radish to be less soft, you can remove the radish pieces from the soup once they are tender (typically after about 1 hour of simmering) and continue cooking the beef until it's done. Return the radish to the soup just before serving to reheat.
- 9
Once the beef is tender, remove the yellow onion halves and ginger slices from the soup as their flavor has been fully extracted. Season the soup with salt and soy sauce to taste. Start with 1 tablespoon of soy sauce and add more if desired.
⏱️ 5 min - 10
Ladle the hot Galbitang into serving bowls. Garnish generously with the reserved chopped green onions before serving.
⏱️ 5 min