Galbitang Korean Beef Short Rib Soup

Galbitang

Galbitang is a rich and comforting Korean short rib soup, traditionally reserved for special occasions—and for good reason!

In Korea, beef short ribs (galbi) are considered a luxury, so my mom would only make galbitang when there was something to celebrate. I still remember how special it felt to sit down to a bowl of this warm, flavorful soup.

📺 Watch How to Make This Galbitang

❓ What’s Galbitang?

Galbitang is a Korean soup made with beef short ribs simmered until tender in a clear, savory broth. It’s known for its clean, rich flavor and melt-in-your-mouth texture.

“Galbi” means rib, and “tang” means soup—so yes, it literally translates to “rib soup”! 😄
The key to a great galbitang is a clean yet deeply flavorful broth, often served with a bowl of rice, kimchi, and a little side dish of chopped green onions, salt, and pepper so everyone can season it to their own taste.

Because galbi (beef short rib) is such a prized cut in Korea, this dish was traditionally served for celebrations or when someone needed comfort.

Traditionally, the ribs are soaked in cold water for hours to draw out the blood. But my mom? She skipped that and went straight to blanching. And as her daughter… yep, I do the same. 😉

I hope you give this comforting recipe a try before the weather gets too warm. It’s simple, hearty, and full of love.

 🛒 Ingredients You’ll Need

• 2 1/2 lbs beef short ribs, preferably cut into 1 1/2-inch thick pieces
• 1 1/2 lb Korean radish, moo, or daikon
• 1 bulb garlic
• 1 medium-size yellow onion
• thumb size ginger
• 3 to 6 green onions, plus more for garnish
• 15 cups cold water
• 5 oz Dangmyeon, Korean glass noodles (optional)
• 1/2 tsp light soy sauce
• 1/2 tsp fish sauce
• 1/2 to 1 tbsp sea salt
• extra salt and pepper to serve with

📝 Tips for the Best Galbitang

• Blanch or soak the ribs: For a clean broth, soak ribs in cold water for 8–10 hours—or do it the “mom way” and blanch them quickly in boiling water!

• Skim the broth: As the soup simmers, be sure to remove impurities for a clear and beautiful broth.

• Don’t rush the simmer: Low and slow is the secret to tender ribs and full flavor.

• Use bone-in short ribs: They give the broth more depth and richness.

❓ FAQ

Q: Can I use boneless short ribs for galbitang?
A: Yes, you can! While bone-in ribs provide more flavor to the broth, boneless short ribs still work beautifully and make it easier to eat.

🍽️ Serving Suggestions

Galbitang is traditionally served with:

• Steamed white rice

• Kimchi (any variety, napa cabbage or Kkakdugi (radish) or young radish works great)

• A small side dish of chopped green onions, salt, and black pepper
  → Let each person season the broth to their liking!

You can also add a few slices of raw garlic or green chili if you like a stronger bite.

🙌🏼 There You Have It!

Galbitang may be a special-occasion dish in Korea, but with this recipe, you can enjoy it any time you want something warm, nourishing, and full of home-cooked comfort.

It’s deeply satisfying, surprisingly simple, and absolutely worth the effort. 💛
Give it a try—and let me know if you take the blanching shortcut like my mom and I do!

Galbitang (Korean Beef Short Rib Soup)

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• Author: Seonkyoung Longest
• Total Time: 2 hours 40 mins
• Yield: 4 to 6 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 1/2 lbs beef short ribs, preferably cut into 1 1/2-inch thick pieces
• 1 1/2 lb Korean radish, moo, or daikon
• 1 bulb garlic
• 1 medium-size yellow onion
• thumb size ginger
• 3 to 6 green onions, plus more for garnish
• 15 cups cold water
• 5 oz Dangmyeon, Korean glass noodles (optional)
• 1/2 tsp light soy sauce
• 1/2 tsp fish sauce
• 1/2 to 1 tbsp sea salt
• extra salt and pepper to serve with

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Instructions

1. Blanch the Ribs
   Bring a large pot of water to a boil. Add the beef short ribs and blanch for 10 minutes. This helps remove impurities and results in a cleaner broth.
   
2. Prepare the Vegetables
   

   While the ribs are blanching, thoroughly wash all your vegetables. Peel and trim the edges of the Korean radish. Cut the garlic bulb in half. Slice the ginger. Trim the ends of the onion, but leave the skin on—it helps with the color of the broth. Cut the green onions in half.

   

3. Rinse and Set Aside the Ribs
   Drain the blanched ribs and rinse them under cold water, gently wiping them clean. Set aside.
   Quickly rinse your pot so you can reuse it for the broth.
   

4. Make the Broth
   In the now-clean pot, add the blanched ribs, all the prepared vegetables, and 15 cups of cold water.
   Bring to a boil over high heat without a lid, skimming off any scum or fat as it rises.
   (A fine skimmer works great for this step!)
   
5. Simmer
   Once it reaches a boil, reduce the heat to medium, cover, and simmer for 2 hours.
   
6. Soak Glass Noodles
   While the soup simmers, soak Korean glass noodles (dangmyeon) in warm water. They’ll soften as the soup cooks.
   
7. Strain and Finish the Broth
   After 2 hours, turn off the heat and remove all vegetables from the pot. Keep the radish, as you’ll be serving it in the soup. Discard the rest of the vegetables. Skim out any remaining small bits from the bottom of the pot to keep the broth clean.
   
8. Season
   Season the broth with soy sauce, fish sauce, and sea salt to taste.
   

9. Prep Garnishes
   Slice the cooked radish into bite-sized pieces and chop 1 to 2 green onions for garnish.

10. Assemble and Serve
    Bring the galbitang back to a boil. In a serving bowl, add the softened glass noodles and a few slices of radish.
    Ladle the hot soup and short ribs into the bowl—the soup must be boiling hot so the noodles finish cooking properly.
    

• Prep Time: 10 mins
• Cook Time: 2 hours 30 mins

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