Speedy Galbitang: Authentic Korean Beef Short Rib Soup in Under 3 Hours

Galbi-tang, a deeply comforting and richly flavorful Korean beef short rib soup, is a culinary masterpiece that transcends a simple meal; it's an experience. This iconic dish, traditionally simmered for hours, boasts tender, melt-in-your-mouth short ribs swimming in a deeply savory broth, infused with the aromatic notes of ginger, garlic, and green onions. The result is a soul-satisfying elixir, perfect for a chilly evening or a special occasion. Its rich history and complex flavors make it a true representation of Korean culinary artistry.

While the traditional method demands considerable time, this recipe offers a streamlined approach to achieving authentic Galbi-tang flavor in significantly less time. We'll unlock the secrets to tenderizing the short ribs and building a profound broth, all without sacrificing the delicious depth of flavor you'd expect from a long, slow simmer. Ready to embark on a culinary journey that delivers exceptional results in a fraction of the traditional time? Let's dive into the step-by-step process.

Tools Needed

  • Pot
  • Skimmer

Ingredients

  • Beef short ribs: 2.5 pounds
  • Korean radish (or daikon): 1.5 pounds
  • Garlic: 1 bulb
  • Ginger: 3 slices
  • Onion: 1 whole
  • Green onions: 3 (or 5-6 if small)
  • Water: 15 cups
  • Light soy sauce: 1/2 tablespoon
  • Fish sauce: 1/2 tablespoon
  • Salt: 1/2 - 1 tablespoon (to taste)
  • Black pepper

Step-by-Step Instructions

Step 1. Prepare Ingredients & Blanch Ribs

  • Drop ribs into boiling water and blanch for 10 minutes over high heat, uncovered. This removes unwanted smells.
  • Peel and cut radish, halve garlic, slice ginger, and roughly chop green onions and onion (removing outer layers).
Blanch the ribs: Drop ribs into boiling water and blanch for 10 minutes over high heat, uncovered. This removes unwanted smells.Prepare vegetables: Peel and cut radish, halve garlic, slice ginger, and roughly chop green onions and onion (removing outer layers).
Prepare Ingredients & Blanch Ribs

Step 2. Simmer the Galbitang

  • Rinse the blanched ribs thoroughly. Add the ribs, radish, onion, garlic, ginger, and green onions to a large pot.
  • Pour 15 cups of cold water into the pot. Bring to a boil.
  • Reduce heat to medium, cover, and simmer for two hours, skimming off any scum or fat that rises to the surface.
Rinse and add to pot: Rinse the blanched ribs thoroughly. Add the ribs, radish, onion, garlic, ginger, and green onions to a large pot.Simmer and skim: Reduce heat to medium, cover, and simmer for two hours, skimming off any scum or fat that rises to the surface.
Simmer the Galbitang

Step 3. Refine and Season the Broth

  • After two hours, remove the vegetables from the soup. They've released their flavor, and are no longer needed.
  • Remove any remaining small bits of garlic, onion, or other solids from the bottom of the pot for a cleaner broth.
  • Slice the cooked radish into 1/4-inch thick pieces.
  • Season the soup with soy sauce, fish sauce, and salt to taste. Bring back to a boil before serving.
Remove vegetables: After two hours, remove the vegetables from the soup. They've released their flavor, and are no longer needed.Clean soup: Remove any remaining small bits of garlic, onion, or other solids from the bottom of the pot for a cleaner broth.Slice radish: Slice the cooked radish into 1/4-inch thick pieces.Season and serve: Season the soup with soy sauce, fish sauce, and salt to taste. Bring back to a boil before serving.
Refine and Season the Broth

Step 4. Serve and Garnish

  • Ladle the soup into bowls. Place the sliced radish at the bottom. Garnish with sliced green onions and black pepper.
Garnish and enjoy: Ladle the soup into bowls. Place the sliced radish at the bottom. Garnish with sliced green onions and black pepper.
Serve and Garnish

Read more: Authentic Korean Spicy Beef Soup (Yukgaejang) Recipe

Tips

  • For a more traditional approach, soak the ribs in cold water for 8-10 hours to remove blood before cooking.
  • Soaking the onion (5 pounds or to your preference) in warm water enhances its flavor.
  • Use a skimmer to easily remove scum and fat from the soup during simmering.

Nutrition

  • N/A

FAQs

1. Can I use beef chuck or other cuts instead of short ribs?

While short ribs are ideal for their marbling and tenderness, you can substitute with beef chuck, but expect a slightly tougher result. Increase the simmering time by 30-45 minutes for best results.

2. How can I make this soup even faster?

Using a pressure cooker significantly reduces cooking time. Follow the same ingredient list but adjust cooking times according to your pressure cooker's instructions. Expect a 1-1.5 hour cook time.


Enjoy your deliciously comforting bowl of Speedy Galbi-tang – a testament to the fact that authentic flavors don't always require hours of simmering. This recipe proves that a rich and satisfying Korean beef short rib soup can be enjoyed on a busy weeknight. Now go forth and savor the fruits of your culinary labor!