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!!