Galbitang Recipe: How to Make Delicious Korean Beef Short Rib Soup

Updated at: 14/02/2025

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.
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.
Prepare the Galbi

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.
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.
Simmer the Broth

Step 3. Enhance the Broth

  • Add water and beef dashi to the broth.
Add water and beef dashi to the broth.
Enhance 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.
Add noodles, wang galbi broth, and oyster mushrooms. Add thinly sliced yangji and scrambled eggs.Add green onions, boil, and serve.
Finish 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!