Meta description (155–160 chars):Image alt text: Bowl of galbitang recipe, Korean beef short rib soup with clear broth, glass noodles, and sliced scallions

Galbitang (갈비탕) is one of those Korean soups that feels like a warm reset button. It’s clean and clear, but still deeply beefy—made with tender short ribs, a gently simmered broth, and often finished with dangmyeon glass noodles and sliced scallions (just like in your photo). It’s the kind of meal Koreans love as comfort food, on chilly days, or when someone needs a little extra care—because a steaming bowl of rib soup is basically a hug you can eat.

Below is a human-friendly, step-by-step galbitang recipe that focuses on what makes it great: clear broth, fall-apart ribs, and simple seasoning you can adjust at the table.

What Is Galbitang?

Galbitang, often called Korean beef short rib soup or beef short ribs soup Korean-style, is a staple in Korean cuisine known for its clean, beefy flavors and remarkably clear broth. Unlike milky bone broths like seolleongtang, galbitang shines with transparency – the result of careful simmering and skimming.

Rooted in Korean home cooking, it's traditionally enjoyed during winter or as a recovery meal after indulgent nights out. The name "galbi" refers to short ribs, and "tang" means soup, so it's literally "short rib soup." Families simmer it low and slow, letting the natural sweetness from beef and Korean radish (mu) build a deeply umami-packed clear beef broth soup. In my version, inspired by that golden bowl in the photo above – complete with glass noodles swirling through the broth – it's hearty yet light, perfect for slurping with kimchi on the side.

Why You’ll Love This Galbitang Recipe

This galbitang recipe nails the balance: a clean, light broth that's deeply savory without heaviness, melt-in-your-mouth beef short ribs that practically fall off the bone, and simple ingredients that pack big flavor. It's naturally gluten-free (just swap regular soy for tamari if needed), ideal for meal prep since it tastes even better the next day, and freezes beautifully for busy weeks.

As Korean comfort food goes, it's unmatched – warming your soul like a hug from grandma. No fancy equipment required beyond a pot, and the payoff? A soup that's elegant enough for guests but cozy for solo nights. Plus, that signature clarity makes it Instagram-worthy, just like the image here with its glossy gold bowl and fresh garnishes.

Ingredients for Galbitang (At a Glance)

• Beef short ribs (galbi)
• Korean radish (mu) (or daikon)
• Onion
• Garlic
• Scallions (plus extra for garnish—this matches your image)
• Dangmyeon glass noodles (optional but highly recommended, also matches your image)
• Soup soy sauce (guk-ganjang)
• Salt & black pepper
• Optional: kelp (dashima) for gentle umami

Ingredient Notes & Substitutions

Beef short ribs: English-cut vs. flanken-cut

• English-cut (thicker chunks on the bone) are ideal for galbitang: you get big, satisfying pieces like the bowl in your photo.
• Flanken-cut (thin strips across multiple bones) works in a pinch but cooks faster and can feel less “galbitang-like.”

Korean radish (mu)

• Best choice for authentic galbitang—slightly sweeter and “cleaner” than many daikons.
• Substitute: daikon radish. Still delicious.

Soup soy sauce (guk-ganjang)

• It’s saltier and lighter in color than regular soy sauce—great for seasoning without darkening the broth too much.
• Substitute: light soy sauce, or regular soy sauce used sparingly. You can also rely more on salt.

Dangmyeon glass noodles

• Optional, but they add that silky, slurpable texture seen in your image.
• Substitute: sweet potato starch vermicelli (same thing), or skip noodles and serve with rice.

Kelp (dashima)

• Adds subtle depth without making the soup taste “seafood-y” if used correctly.
• Remove it early so it doesn’t overpower the beef.

How to Make Galbitang (Step-by-Step)

Step 1: Soak and Parboil the Beef Short Ribs

1. Soak ribs in cold water for 30–60 minutes (change the water once or twice). This pulls out blood and helps the broth stay clear.
2. Bring a pot of water to a boil. Add ribs and parboil 5–10 minutes.
3. Drain and rinse the ribs under warm water, scrubbing off any gray foam bits.
   This step is the difference between “nice and clear” and “why is my soup cloudy?”

Step 2: Simmer with Aromatics

1. Add cleaned ribs to a large pot and cover with fresh water (about 10–12 cups / 2.5–3 L).
2. Add:
   • onion (halved)
   • garlic (lightly smashed)
   • Korean radish chunks
   • optional kelp (dashima)
3. Bring to a boil, then immediately reduce to a gentle simmer.
4. Skim foam for the first 15–20 minutes.
5. Simmer uncovered or partially covered for 1.5–2.5 hours, until the ribs are tender.

Tip: If using kelp, remove it after 20–30 minutes.

Step 3: Strain and Defat for a Clear Broth

For the cleanest, restaurant-style look:

1. Remove ribs and radish.
2. Strain the broth through a fine mesh sieve into a clean pot.
3. Chill the broth (even 30–60 minutes helps) and remove the fat cap from the top.

No time to chill? Skim fat off the surface with a spoon—your soup will still taste great.

Step 4: Lightly Season the Soup

Return ribs to the pot. Season gently with:

• 1–2 tablespoons guk-ganjang (start small)
• salt to taste
• a few cracks of black pepper

Galbitang is often intentionally mild because many people season their own bowl at the table.

Step 5: Add Glass Noodles

1. Soak dangmyeon in warm water for 20–30 minutes (or follow package directions).
2. Add to the soup and cook 5–8 minutes until transparent and tender.

(Your photo shows noodles in the broth—this is exactly the finish we’re aiming for.)

Step 6: Garnish and Serve

Ladle into bowls with:

• ribs + noodles + broth
• sliced scallions on top (very on-brand with your image)
• optional extra black pepper

Serve hot and let everyone adjust seasoning to their liking.

Pro Tips for a Clear, Flavorful Galbitang Broth

• Gentle simmer only. A rolling boil breaks fats into the broth and clouds it.
• Skim early. The first 20 minutes are prime time for removing impurities.
• Parboil + rinse the ribs. This is the “clear soup cheat code.”
• Season at the end. Soy sauce too early can darken the broth; salt too early can make it harder to control flavor.
• Defat after chilling for the cleanest, clearest result.

How to Serve Galbitang

The classic way:

• Steamed white rice on the side (or even in the soup—no judgment)
• Kimchi and/or kkakdugi (radish kimchi) as banchan
• Small dishes of salt and black pepper for personal seasoning
• Optional sliced chili if someone wants a little kick

Galbitang is mild by design—but your table can be as spicy as your heart desires.

Galbitang Variations

• No-noodle galbitang: Skip dangmyeon and serve with rice only.
• Daikon radish variation: Totally workable when Korean radish isn’t available.
• Pepper-forward galbitang: Add more black pepper at serving for a subtle warmth.
• Ginger-infused version: Add a few slices of ginger while simmering (remove later) for a brighter finish.

Make-Ahead, Storage & Reheating Tips

• Fridge: Store broth and ribs 3–4 days.
• Remove fat cap: After chilling, the fat solidifies on top—lift it off for a cleaner soup.
• Store noodles separately: Dangmyeon keeps absorbing broth and can get overly soft.
• Reheat gently: Low simmer is best; hard boiling can cloud the broth.
• Freeze: Freeze broth + ribs up to 2–3 months. Add fresh noodles after thawing.

Nutrition Notes

Galbitang is generally:

• protein-rich (thanks to beef short ribs)
• comforting but not heavy if you defat the broth
• sodium depends on how much soy sauce/salt you add—season gradually