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Beef Short Rib Soup – Galbitang (갈비탕)

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Galbitang (Beef Short Rib Soup) is a traditional Korean comfort dish made with tender beef short ribs simmered for hours to create a clear, rich, and deeply flavorful broth. It’s nourishing, soothing, and perfect for both everyday meals and special occasions.

Ingredients

1.5 lb (700 g) beef short ribs (boneless optional)

10 cups water

1 yellow onion (with skin if organic)

4 green onions or 2 daepa (대파)

2 green onions or 1 daepa for soup stock

2 green onions or 1 daepa, sliced for garnish

2 thick slices of ginger

3–4 dried or fresh green onion roots (optional)

1/2 medium radish, cut into 1/2 in thin quarter slices

2 tbsp chopped garlic

1 tbsp guk ganjang (soy sauce for soup)

1 1/2 tsp sea salt

Instructions

  1. Soak beef short ribs in cold water for about 30 minutes, changing the water a few times to remove excess blood.
  2. Place the ribs in a large pot, cover with water, and bring to a boil for 10 minutes. Discard the water, rinse the ribs, and clean the pot to remove impurities.
  3. Return the cleaned ribs to the pot with 10 cups of fresh water. Add onion, green onions, ginger slices, and optional green onion roots.
  4. Bring to a boil, then reduce to a gentle simmer. Cook for 1.5 to 2 hours until ribs are tender and the broth is clear.
  5. Remove ribs and strain the broth through a fine sieve to discard the vegetables.
  6. Return ribs to the strained broth, add radish slices, and simmer for 20–25 minutes until radish is soft.
  7. Season with guk ganjang, chopped garlic, and sea salt to taste.
  8. Garnish with sliced green onions before serving. Serve hot with steamed rice and kimchi.

Notes

Parboil the ribs first to achieve a clear broth.

Simmer gently over low heat to keep the meat tender.

Add black pepper or sesame oil for extra aroma if desired.

Store leftovers in the fridge up to 3 days or freeze up to 2 months.

Reheat gently on the stove and add water if broth thickens.

Nutrition

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