Beef Short Ribs Soup (Galbitang)
ID: 405f82c1...
A rich, hearty, and deeply comforting traditional Korean beef short rib soup. This recipe guides you through making both the classic clean, non-spicy version and a robust, seasoned spicy version, complete with egg strips and starch noodles.
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🍳 Cooking Flow
Wash and blanch the beef ribs for 10 minutes to remove impurities, then rinse thoroughly. → Boil the cleaned ribs, whole radish, and onion in 12 cups of water for 2 hours. → Remove the ribs and radish, discard the onion, slice the radish, and strain the broth through a cheesecloth. → Reheat the strained broth, cooking it with minced garlic and starch noodles. → Assemble either the spicy or non-spicy version in bowls, then garnish with green onions, black pepper, and egg strips.
Cooking Steps
Brief Cooking Order
Wash and blanch the beef ribs for 10 minutes to remove impurities, then rinse thoroughly. → Boil the cleaned ribs, whole radish, and onion in 12 cups of water for 2 hours. → Remove the ribs and radish, discard the onion, slice the radish, and strain the broth through a cheesecloth. → Reheat the strained broth, cooking it with minced garlic and starch noodles. → Assemble either the spicy or non-spicy version in bowls, then garnish with green onions, black pepper, and egg strips.
Introduction
A rich, hearty, and deeply comforting traditional Korean beef short rib soup. This recipe guides you through making both the classic clean, non-spicy version and a robust, seasoned spicy version, complete with egg strips and starch noodles.
Step 1
Wash the beef short ribs thoroughly in cold running water.
Step 2
Blanch the beef ribs in a pot of boiling water for 10 minutes to draw out blood and impurities.
Step 3
Peel the Korean radish and set it aside.
Step 4
Drain the blanched beef ribs and wash them thoroughly in cold water to remove residual fat and debris. Wash the pot clean as well.
Step 5
Place the washed ribs, peeled radish, and the whole onion into the clean pot. Pour in 12 cups of water, cover, and bring to a boil over medium-high heat.
Ingredients List
Important Notes
Getting beef ribs with a lot of meat yields a much richer, tastier soup.
If you make a larger batch, refrigerate the broth overnight. The fat will solidify on top, making it exceptionally easy to skim off the next day.
Galbitang is traditionally served unsalted so that diners can add salt to their personal preference right before eating.
Pair this hearty soup with warm rice and fresh, fermented kimchi to cut through the richness of the beef.
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