Galbitang
Galbitang is a soothing, clear beef short rib soup with a delicate but rich broth, tender meat, and sweet chunks of daikon. In this streamlined version, chewy glass noodles and fresh spring onion make it substantial enough for a complete meal while keeping the classic comforting character of the dish.
Ingredients
Broth and beef
- 700 gbeef short ribs, bone-in, flanken or English-cut
- 1.8 Lwater
- 6garlic cloves, lightly crushed
- 2 spring onionsspring onion whites, cut into 5 cm lengths
- 250 gdaikon, peeled and cut into 3 cm chunks
- 6 gfine salt
- 1 gblack pepper
Noodles and garnish
- 60 gsweet potato glass noodles (dangmyeon)
- 2 spring onionsspring onion greens, thinly sliced
- 5 mltoasted sesame oil
- 15 mlsoy sauce
- 1 gextra black pepper, to serve
Instructions
- 1
Rinse the beef short ribs under cold running water. Put them in a pot, cover with fresh water, bring to a full boil for 5 minutes, then drain and rinse the ribs and pot to remove scum. This quick blanch keeps the broth clearer and cleaner-tasting.
- 2
Return the cleaned ribs to the pot with 1.8 L water, the crushed garlic, and the spring onion whites. Bring to a gentle boil, then immediately lower to a steady simmer. Skim any foam for the first few minutes so the broth stays clear.
- 3
Simmer for 30 minutes, partially covered, then add the daikon. Continue simmering for 15-18 minutes until the meat is tender enough to pull from the bone with a little resistance and the daikon is translucent at the edges and easily pierced with a knife.
- 4
While the soup cooks, soak the glass noodles in warm water for 10 minutes if your brand requires it, then drain. If the package says no soaking is needed, simply rinse them briefly. Prepping them separately prevents overcooking.
- 5
Remove and discard the spring onion whites and garlic if desired for a cleaner presentation. Season the broth with salt and black pepper. Taste: galbitang should be savory but still gentle, with seasoning light enough that diners can adjust at the table.
- 6
Add the drained glass noodles to the simmering soup and cook for 4-5 minutes, or until slippery, translucent, and tender but still pleasantly chewy.
- 7
Divide the ribs, daikon, broth, and noodles between 2 hot bowls. Finish each bowl with sliced spring onion greens, a few drops of sesame oil, soy sauce to taste, and extra black pepper. Serve immediately while steaming hot.
Nutrition per serving
Notes
- •If you have time, soaking the ribs in cold water for 20-30 minutes before blanching will draw out more blood and make the broth even clearer, but it is optional for a 60-minute version.
- •Choose meaty short ribs cut relatively thin across the bone for this faster recipe; very thick pieces will need longer simmering.
- •For a more traditional restaurant-style finish, serve with steamed rice and small dishes of salt, pepper, and soy sauce on the side so each person can season their bowl.
- •Do not boil aggressively after the initial blanching step; a gentle simmer keeps the broth clearer and the meat more tender.
Background
Galbitang is a classic Korean clear soup made from beef short ribs, prized for its clean yet deeply beefy flavor. It has long been served for family meals, special occasions, and as restorative food, often with rice and simple seasonings on the side. Traditional versions can simmer for several hours, but home cooks also make shorter versions using smaller-cut ribs.
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