Galbitang Recipe (갈비탕) – Korean Beef Short Rib Soup
Galbitang, also known as Korean beef short rib soup, is a hearty yet elegantly clean-tasting soup made by slowly simmering tender beef short ribs until the meat is fall-off-the-bone soft and the broth develops a deep, savory flavor.
Served with glass noodles, Korean radish, and fresh garnishes like green onions and a bright squeeze of lemon, Galbitang is nourishing, comforting, and perfect for special occasions or a satisfying family meal. Unlike milky-white seolleongtang, Galbitang features a clear, light broth that highlights the natural richness of the beef.
What is Galbitang?
Galbitang (갈비탕) is a traditional Korean soup made primarily with beef short ribs (galbi). The ribs are blanched and then simmered for several hours with aromatic vegetables like Korean radish (mu), onion, garlic, and green onions. The result is a delicate yet deeply flavorful clear broth with incredibly tender meat.
It is often enjoyed at Korean weddings and special gatherings because beef was historically considered a luxury ingredient. Today, it remains a beloved comfort food that pairs beautifully with fresh vegetable sides (ssam) and rice.
Ingredients (Serves 4–6)
For the Soup:- 2.5–3 lbs (1.1–1.4 kg) beef short ribs (English-cut or Korean-style, with good meat on the bone)
- 1 medium Korean radish (mu), about 1–1.5 lbs, peeled and cut into thick slices or chunks
- 1 large onion, halved or quartered
- 6–8 cloves garlic, smashed
- 2–3 green onions (white parts for broth, green parts for garnish)
- 1-inch piece ginger, sliced (optional)
- 10–12 cups water
- 2–3 tbsp Korean soup soy sauce (guk-ganjang) — or regular soy sauce in a pinch
- 1 tbsp minced garlic (for final seasoning)
- Salt and freshly ground black pepper, to taste
- 3–4 oz (85–110g) Korean glass noodles (dangmyeon / sweet potato starch noodles), soaked
- Fresh green onions, thinly sliced
- Lemon slices or wedges (for brightness)
- Optional toppings: bean sprouts, perilla leaves, or a lightly beaten egg
Step-by-Step Instructions
- Prepare the Short Ribs
Soak the beef short ribs in cold water for 1–2 hours, changing the water once or twice to draw out blood. This helps create a cleaner, clearer broth. Drain and rinse well. - Blanch the Ribs
Place the ribs in a large pot and cover with fresh water. Bring to a boil and cook for 5–10 minutes, skimming off any foam and impurities that rise to the surface. Drain and rinse the ribs under cold water. - Make the Broth
Return the cleaned ribs to the pot. Add the Korean radish, onion, garlic, green onion whites, ginger (if using), and 10–12 cups of fresh water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim any remaining foam.
Cover partially and simmer for 2–2.5 hours (or longer for more tender meat) until the ribs are very soft and the broth has developed rich flavor. - Season the Soup
Remove the aromatic vegetables (save the radish to serve). Season the broth with soup soy sauce, minced garlic, salt, and black pepper to taste. Adjust until the broth is savory and balanced. - Prepare the Noodles and Garnishes
Soak the glass noodles in warm water for 20–30 minutes until soft, then boil briefly if needed. Drain well. Slice the cooked radish into bite-sized pieces if desired. - Assemble and Serve
Place some glass noodles, radish slices, and beef ribs in individual bowls. Ladle the hot broth over the top. Garnish generously with sliced green onions, bean sprouts, and a lemon slice. Serve immediately with steamed rice and banchan (side dishes).
Tips for the Best Galbitang
- Clear Broth — Soaking and blanching the ribs thoroughly is the secret to a clean, beautiful soup.
- Tender Meat — Longer simmering (up to 3 hours on low heat) makes the ribs incredibly tender.
- Radish — Korean radish adds natural sweetness; daikon can be used as a substitute.
- Make it Spicy — Some variations add gochugaru or serve with a spicy dipping sauce.
- Time-Saver — Use a pressure cooker or Instant Pot: cook on high pressure for 50–60 minutes after blanching.
- Storage — Galbitang tastes even better the next day. Refrigerate for up to 3 days or freeze the broth and meat separately.
- Fresh vegetable platter (ssam) including lettuce, perilla leaves, cucumbers, carrots, and cabbage
- Spicy dipping sauce or ssamjang
- Steamed rice
- Kimchi and other banchan
This nourishing Galbitang recipe delivers the authentic flavors of Korean home cooking — rich, comforting, and full of deep beef flavor in a light, clean broth. Once you try it, it may become one of your favorite Korean soups!
