The Korean Soup Everyone Loves | Galbitang (갈비탕)

Korean Beef Rib Soup (Galbitang)

Korean Beef Rib Soup, Galbitang

Galbitang is a classic Korean beef rib soup with a clear, clean broth. It takes time, but the ingredients are simple, and each step makes a difference. If you cook it slowly at home, you’ll really taste how deep and comforting the broth becomes.

Ingredients

5.5 lb (2.5 kg) beef back ribs
5–6 L (1.3–1.6 gal) water
½ Korean radish (500 g / 17.6 oz)
1 onion
1 large green onion or 3 scallions
3-4 thin slices of ginger

Seasoning

1 Tbsp minced garlic
2 Tbsp soup soy sauce (or soy sauce)
½ Tbsp salt
1 tsp beef dashida (beef stock powder)

Topping (optional)

2 eggs
Sliced green onion

Instructions

Step 1. Soak the Ribs

Soak the beef short ribs in cold water for 2 hours. Change the water once or twice during soaking.

Step 2. Blanch

Add the ribs to a pot of boiling water and blanch for about 10 minutes. Drain the water and rinse the ribs once. Wash the pot before using it again.

Step 3. Boil

Place the ribs back in the pot and add enough water to fully cover them. Cut the radish into large chunks and add it to the pot. Add 1 onion, 1 large green onion, and 3–4 thin slices of ginger (if available). Bring to a boil over high heat. Once it starts boiling, cover and simmer over medium heat for 2 hours.

Step 4. Skim & Remove

While simmering, gently skim off any foam or excess fat from the surface. After 1 hour, remove the onion, green onion, and ginger. Cover and simmer for 1 more hour.

Step 5. Season

After a total of 2 hours, add 1 tablespoon of garlic. (Placing the garlic in a small strainer keeps the broth clean and clear.) Season with 2 tablespoons soup soy sauce and ½ tablespoon salt. For extra savory flavor, add 1 teaspoon beef dashida or a small splash of fish sauce.