Instant Pot Galbitang (Korean Beef Rib Soup)
Instant Pot Galbitang (Korean Beef Rib Soup)
Ingredients
- 4 pounds beef back ribs, approximately 7-8 ribs, excess fat trimmed
- 1 onion, halved
- 4 green onions, white parts for broth, green parts chopped for garnish
- 3-4 slices ginger, 1-inch thick slices
- 1 pound Korean radish, cut into 1/2 or 1/4 pieces
- 1 garlic bulb
- 8 cups water
- 2 tablespoons soy sauce for soup
- 3-4 ounces starch noodles, also known as glass noodles or sweet potato starch noodles
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Trim any excess fat from the beef back ribs. Place the trimmed ribs in a large bowl and cover with cold water. Let them soak for 20 minutes to draw out impurities.
⏱️ 20 min
- 2
After soaking, drain the ribs and rinse them thoroughly under cold running water to remove any bone dust or remaining impurities.
⏱️ 2 min
- 3
Prepare the vegetables: Slice the ginger into 1-inch thick pieces. Separate the white parts of the green onions (including roots, if present) for the broth, and finely chop the green parts for garnish. Peel and halve the onion. Cut the Korean radish into 1/2-inch or 1/4-inch thick pieces.
⏱️ 10 min
- 4
Add the prepared ribs, halved onion, radish pieces, white parts of the green onions, ginger slices, and the whole garlic bulb to your Instant Pot. Pour in 8 cups of water. Secure the Instant Pot lid.
⏱️ 3 min
- 5
Select the "SOUP" function and set the cooking time for 30 minutes. Once cooking is complete, allow a natural pressure release for 15 minutes before performing a manual release to avoid splatter. If time is a constraint, you can perform a manual release immediately after cooking.
⏱️ 45 min
- 6
Carefully open the Instant Pot. Using a slotted spoon, remove and discard all the aromatic vegetables (onion, radish, green onions, ginger, garlic bulb) from the broth.
⏱️ 5 min
- 7
Skim off any fat from the surface of the broth. If you have time, cooling the soup overnight in the refrigerator will allow the fat to solidify, making it easier to remove. If pressed for time, use an ice trick (as shown in the video, placing the pot in snow or using ice cubes in a bag to quickly chill the surface) to help the fat congeal for easier skimming. If a fattier broth is preferred, this step can be skipped.
⏱️ 5 min
- 8
Change the Instant Pot setting to "SAUTE" for 10 minutes. Add the 2 tablespoons of soy sauce for soup, and season with salt and black pepper to taste. Bring the broth to a boil.
⏱️ 10 min
- 9
While the broth is simmering, cook the starch noodles separately according to package instructions (typically by soaking and then boiling until tender).
⏱️ 10 min
- 10
To serve, place a portion of the cooked noodles into individual serving bowls. Add some of the cooked beef ribs (you can remove the meat from the bones or serve them on the bone). Ladle the hot Galbitang broth over the noodles and ribs. Garnish generously with the chopped green parts of the green onions and an extra sprinkle of black pepper, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Galbitang (Korean Beef Rib Soup)
- 4 pounds beef back ribs, approximately 7-8 ribs, excess fat trimmed
- 1 onion, halved
- 4 green onions, white parts for broth, green parts chopped for garnish
- 3-4 slices ginger, 1-inch thick slices
- 1 pound Korean radish, cut into 1/2 or 1/4 pieces
- 1 garlic bulb
- 8 cups water
- 2 tablespoons soy sauce for soup
- 3-4 ounces starch noodles, also known as glass noodles or sweet potato starch noodles
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Trim any excess fat from the beef back ribs. Place the trimmed ribs in a large bowl and cover with cold water. Let them soak for 20 minutes to draw out impurities.
⏱️ 20 min - 2
After soaking, drain the ribs and rinse them thoroughly under cold running water to remove any bone dust or remaining impurities.
⏱️ 2 min - 3
Prepare the vegetables: Slice the ginger into 1-inch thick pieces. Separate the white parts of the green onions (including roots, if present) for the broth, and finely chop the green parts for garnish. Peel and halve the onion. Cut the Korean radish into 1/2-inch or 1/4-inch thick pieces.
⏱️ 10 min - 4
Add the prepared ribs, halved onion, radish pieces, white parts of the green onions, ginger slices, and the whole garlic bulb to your Instant Pot. Pour in 8 cups of water. Secure the Instant Pot lid.
⏱️ 3 min - 5
Select the "SOUP" function and set the cooking time for 30 minutes. Once cooking is complete, allow a natural pressure release for 15 minutes before performing a manual release to avoid splatter. If time is a constraint, you can perform a manual release immediately after cooking.
⏱️ 45 min - 6
Carefully open the Instant Pot. Using a slotted spoon, remove and discard all the aromatic vegetables (onion, radish, green onions, ginger, garlic bulb) from the broth.
⏱️ 5 min - 7
Skim off any fat from the surface of the broth. If you have time, cooling the soup overnight in the refrigerator will allow the fat to solidify, making it easier to remove. If pressed for time, use an ice trick (as shown in the video, placing the pot in snow or using ice cubes in a bag to quickly chill the surface) to help the fat congeal for easier skimming. If a fattier broth is preferred, this step can be skipped.
⏱️ 5 min - 8
Change the Instant Pot setting to "SAUTE" for 10 minutes. Add the 2 tablespoons of soy sauce for soup, and season with salt and black pepper to taste. Bring the broth to a boil.
⏱️ 10 min - 9
While the broth is simmering, cook the starch noodles separately according to package instructions (typically by soaking and then boiling until tender).
⏱️ 10 min - 10
To serve, place a portion of the cooked noodles into individual serving bowls. Add some of the cooked beef ribs (you can remove the meat from the bones or serve them on the bone). Ladle the hot Galbitang broth over the noodles and ribs. Garnish generously with the chopped green parts of the green onions and an extra sprinkle of black pepper, if desired. Serve immediately.
⏱️ 5 min