Galbitang (갈비탕), a deeply flavorful Korean beef short rib soup, is a culinary masterpiece that transcends a simple meal; it's an experience. This rich and comforting broth, simmered for hours with tender beef short ribs, is a testament to the beauty of slow cooking. The subtle sweetness of the beef melds perfectly with the savory depth of the broth, creating a harmonious symphony of taste. Aromatic ginger, garlic, and scallions add layers of complexity, while the glistening beef practically melts in your mouth. Galbitang is a cherished dish in Korean cuisine, often served as a celebratory meal or a comforting remedy on a cold day.
The secret to truly exceptional Galbitang lies in the meticulous preparation and slow simmering process. This recipe will guide you through each step, ensuring you achieve a broth so rich and flavorful, it'll transport you straight to the heart of Korea. Let's dive into the detailed instructions and create a heartwarming bowl of Galbitang together.
Tools Needed
- knife
- pot
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Galbi
- Wash the galbi thoroughly under running water.
- Cut the galbi into individual pieces with a knife.
- Soak the galbi in water for an hour to remove blood.
- Boil the galbi in water for 5 minutes, then wash the ribs and pot cleanly.




Step 2. Simmer the Broth
- Fill the pot with water (about knee-high), and add yangji, radish, ginseng, cabbage, green onion, garlic, dried jujube, soju, soy sauce, and seasoned salt.
- Boil for three hours, adding more water if necessary.
- Remove and discard the dried vegetables. Set aside the yangji and wangji (another type of beef).
- Refrigerate the broth. Once cold, skim off solidified fat.




Step 3. Enhance the Broth
- Add water and beef dashi to the broth.

Step 4. Finish and Serve
- Add noodles, wang galbi broth, and oyster mushrooms. Add thinly sliced yangji and scrambled eggs.
- Add green onions, boil, and serve.


Read more: Authentic Korean Spicy Beef Soup (Yukgaejang) Recipe
Tips
- The high cost is due to the extensive preparation and long cooking time.
Nutrition
- N/A
FAQs
1. Can I use beef chuck instead of short ribs for Galbitang?
While short ribs are traditional and yield the most flavorful broth due to their marbling, beef chuck can be used as a more budget-friendly substitute. Just expect a slightly less tender result and increase the simmering time.
2. How long can I store leftover Galbitang?
Store leftover Galbitang in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months.
With a little patience and the right ingredients, you've now mastered the art of making authentic Galbitang. Enjoy the rich, comforting flavors of this cherished Korean soup, perfect for a special occasion or a cozy night in. Share your delicious creation with friends and family – and savor every spoonful!