Galbitang
korean short rib soup
You need to try this authentic galbitang recipe! Please don’t be intimidated by the steps involved...all together, this Korean short rib soup recipe will take you about 2 hours to make, but I promise it will be worth it! You will literally be slurping up every last bit of your serving and coming back for more.
Pin the recipe card and watch the tutorial for some extra help. Once you make it, you will definitely want to make and share it again and again!
The Korean soup noodles I use here are potato starch noodles. You can always use GIGANTIC radishes or Mu, from your local Korean grocery store, but I found the longer, thinner variety of Daikon radishes to be a bit sweeter once cooked. Feel free to slice them up into more bite-sized pieces but I like mine chunky!
I also recently made this soup for a couple of parties and used leeks instead of the scallions. It came out absolutely delicious and you can always freeze any leftover leeks to use for your next batch of soup.
Hope you enjoy this recipe and be sure to have it with some extra fermented kimchi…Happy Cooking!!
Galbitang (Korean Short Rib Soup)
Ingredients
Instructions
- Wash, peel and cut your daikon radish 2" chunks
- Wash and slice your onion in half and set aside (skin on or off)
- Peel and separate 10 cloves of garlic (unless you buy the pre-peeled ones)
- Wash and peel your ginger (you can use a peeler or a spoon for this)
- Slice ginger into 10 2"x1/4" thick slices
- Wash and cut 10 scallion bottoms (be sure to get the dirt out from inside each stalk...I flip the scallions upside down and fill them with water to thoroughly rinse them out)
- Wash and cut 1 cup of scallions (tops included) on the bias and set aside
- Soak ribs in cold water for at least 30 mins and drain
- Add just enough water to cover your ribs in a dutch oven or large pot
- Bring to a boil, then discard the water
- Rinse the ribs under running water, then set aside in a strainer
- Next, I recommend either to clean your pot, or use a new one (there will be a lot of leftover scum stuck on the sides of your pot after the initial boil)
- Fill your pot with 12 cups of water and place it over high heat
- Add your ribs back in, along with all of your cut veggies ( 2 cups radish chunks, 1 onion halved, 10 cloves of garlic, 10 slices of ginger, and 10 scallion bottoms)
- Bring everything to a boil and, cover and lower the heat to medium
- Set your timer for 1 hour
- After your first hour, remove and discard all of your veggies except for your daikon radish chunks (set aside)
- In a small mixing bowl, add 1 tbsp of minced garlic to 1 tbsp or soy sauce
- Then add 1 tsp of sesame oil and mix, mIX, MIX
- Swirl in the soup base to the pot and keep cooking for 45 mins
- Then add the daikon radish chunks back in as well as the 1 cup of scallions cut on the bias
- Add salt and pepper to taste
- Cook for an additional 10 mins
- Lastly, add 100g of Dakmyun (potato starch noodles) and cook for 5 more mins
- BE SURE TO SKIM THE FAT THROUGHOUT THE COOKING PROCESS!
- Ladle out your Galbitang into deep, generously sized soup bowls
- Be sure to add at least 1/2 a rib to each serving, along with some radish and noods!
- Garnish with thinly sliced scallions, egg yolk crepe (check out my Oxtail Tteok-Guk recipe on directions), and Sil Gochu (dried red pepper threads) to make it extra fancy and ENJOY!
Nutrition Facts
Calories
584.25Fat
35.93Sat. Fat
15.58Carbs
26.04Fiber
5.04Net carbs
21.01Sugar
4.10Protein
42.42Sodium
4967.86Cholesterol
151.20This calorie count will vary depending on how many fried wonton strips and almond slivers you add to your salad/cups.