Easy Instant Pot Galbitang (Korean Beef Short Rib Soup)

Anonymous

29 Oct, 2023

Easy Instant Pot Galbitang (Korean Beef Short Rib Soup)

When the temperature drops, nothing comforts the soul quite like a steaming bowl of authentic Korean soup. If you love deeply savory, rich broths but don't have hours to let a pot simmer on the stovetop, this Easy Instant Pot Galbitang is the ultimate weeknight solution.

Traditionally, making Korean beef short rib soup (Galbitang) takes hours of meticulous simmering to get the meat fall-off-the-bone tender. By utilizing the pressure cooker, you get that exact same restaurant-quality depth of flavor and tender beef short ribs in under an hour.

Why You’ll Love This Instant Pot Galbitang Recipe

Massive Time Saver: Cuts the traditional cooking time in half without sacrificing flavor.
Crystal-Clear Broth: Our quick blanching technique guarantees a clean, beautiful soup base.
Perfect Comfort Food: It is naturally gluten-free (if using tamari) and packed with protein.

Ingredients For Authentic Korean Beef Short Rib Soup

To achieve a traditional flavor profile, you only need a handful of whole-food ingredients.

Beef Short Ribs (4–6 large pieces): Look for English-cut short ribs with a good balance of meat and marbling.
Garlic (3 cloves, smashed): Adds a foundational aromatic warmth to the broth.
Ginger (5 thin slices): Cuts through the richness of the beef fat.
Onion (½ large, rough chopped): Imparts a subtle, natural sweetness to the soup base.
Soy Sauce (2 tablespoons): For that essential umami, savory kick. Use Korean soup soy sauce (Guk-ganjang) if you have it for a lighter broth color.

How to Get a Crystal-Clear Broth (The Secret Step)

The biggest mistake people make when cooking short ribs in a pressure cooker is throwing the raw meat straight into the pot. This results in a cloudy, muddy broth filled with gray foam.

To get a flawless, clear broth, always blanch your ribs first.

On the stovetop, bring a pot of water to a rolling boil over high heat. Drop the short ribs in for exactly one minute to draw out the residual blood and surface impurities. Drain the water immediately and rinse each rib thoroughly under cool water. This simple step ensures a beautiful, pristine soup.

Step-by-Step Cooking Instructions

1.Blanch and Rinse the Ribs: 5 mins.

Boil the short ribs on the stovetop for 1 minute. Drain and rinse under cold water to clean off all surface impurities.

2.Load the Instant Pot: 2 mins.

Place the clean ribs, smashed garlic, ginger slices, chopped onion, and soy sauce into the Instant Pot inner liner.

3.Add Water: 1 min.

Pour in enough cold water to fill the pot exactly halfway. Do not overfill past the max line.

4.Pressure Cook: 45 mins.

Secure the lid and set the valve to sealing. Cook on High Pressure for 45 minutes.

5.Natural Release: 10 mins.

When the timer goes off, let the pot Natural Pressure Release (NPR) for 10 minutes to keep the meat juicy, then manually vent any remaining steam.

Pro-Tip for Serving: To take this dish from a simple weeknight dinner to an authentic Korean restaurant experience, add cooked clear glass noodles (dangmyeon) to the bottom of the bowl before ladling the hot soup over them. Top with a generous handful of chopped green onions and thinly sliced egg crepe (jidan).

Recipe FAQ & Troubleshooting

Can I make Galbitang ahead of time?

Yes! In fact, Galbitang tastes even better the next day. If you refrigerate it overnight, the rendered beef fat will solidify at the top, making it incredibly easy to skim off for an even leaner, cleaner broth the next morning.

What can I substitute for Korean glass noodles?

If you can't find sweet potato glass noodles, you can omit them entirely, or substitute them with white radish slices (mu) cooked directly in the broth during the pressure cycle for an extra refreshing crunch.

How do I store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months. Reheat thoroughly on the stovetop before serving.