Galbi Tang (Korean Beef Rib Soup) Recipe
Galbitang is one of those soups that feels like a warm reset button: clear, fragrant broth; fall-off-the-bone short ribs; and simple seasoning that lets the beef shine. It’s classic Korean home-style comfort—gentle, nourishing, and surprisingly doable for first-time Korean cooks.
The best part? With a pressure cooker (like an Instant Pot), you can get that long-simmered taste without babysitting the stove all afternoon. This Galbitang is weeknight-friendly, freezer-friendly, and endlessly satisfying with a bowl of rice and a few quick banchan.
If you’ve been looking for an approachable Korean beef short rib soup that delivers restaurant-level flavor at home, this is the one.
What is Galbitang?
Galbitang (갈비탕) is a Korean soup made from beef short ribs simmered until tender in a clear broth. Unlike spicy stews, galbitang is mild, clean, and aromatic—built from beef, Korean radish (mu), onion, garlic, and scallions.
The flavor profile is:
- Deeply beefy but not heavy
- Clear and savory
- Fragrant with scallion and garlic
- Custom-seasoned at the table (salt, pepper, and extra scallions are common)
Many home cooks also add dangmyeon (glass noodles) or sliced rice cakes, turning galbitang into an even heartier one-bowl meal.
What You’ll Need to Make Galbitang
Use this checklist to make Galbitang smoothly and keep the broth clear:
- Pressure cooker (Instant Pot) or a large heavy pot
- Tongs (for handling ribs)
- Fine-mesh strainer (for a clean, clear broth)
- Skimmer or spoon (to remove foam/fat)
- Cutting board + sharp knife
- Large bowl (for rinsing/soaking ribs)
- Pantry staples: kosher salt, black pepper, soy sauce (optional, for gentle seasoning), toasted sesame oil (optional)
Why You’ll Love Galbitang
Galbitang is the kind of soup that feels quietly impressive. The broth stays clear, but it tastes rich—clean beef flavor up front, then that soft sweetness from Korean radish that rounds everything out.
It’s also a very low-drama cook. Once the ribs are cleaned and the pot is going, the pressure cooker does the heavy lifting, and you’re left with short ribs that actually turn tender (the “melts in your mouth” moment is real).
And because Galbitang is mild and simple, it’s easy to make it your own at the table: a pinch more salt, extra scallions, a crack of black pepper, maybe a handful of glass noodles if you want it extra filling. The leftovers don’t suffer, either—the flavor holds, and the soup reheats beautifully for another cozy bowl tomorrow.
Ingredients (Serves 4)
For the short ribs + broth
- 2 lb (900 g) beef short ribs (bone-in, cut into 2–3 inch pieces)
- 10 cups (2.4 L) water, plus more for rinsing/parboiling
- 1 small onion, halved
- 6 cloves garlic, lightly smashed
- 1-inch (2.5 cm) piece ginger, sliced
- 10 oz (280 g) Korean radish (mu), cut into large chunks
- 2 scallions, cut into 2-inch lengths (plus more for serving)
- 1 tsp whole black peppercorns (optional)
To finish + serve
- Salt, to taste
- Ground black pepper, to taste
- Cooked steamed rice (for serving)
- Optional: 2–3 oz (60–85 g) dangmyeon (Korean glass noodles), soaked per package directions
- Optional garnish: sliced scallions
Method / Instructions (Pressure Cooker + Stovetop Finish)
Rinse and soak the ribs (quick clean broth step).
Rinse the short ribs under cold water. Soak in a bowl of cold water for 15–20 minutes, changing the water once if it gets very pink.Parboil to remove impurities (recommended).
Add ribs to a pot, cover with water, and bring to a boil for 5 minutes. Drain, then rinse the ribs and the pot well.Pressure cook the Galbitang.
Add cleaned ribs to the pressure cooker. Pour in 10 cups (2.4 L) water, then add onion, garlic, ginger, Korean radish, scallions, and peppercorns (if using).
Cook on High Pressure for 30 minutes, then let it naturally release for 10 minutes, and carefully release any remaining pressure.Strain for a clear Korean short rib soup broth.
Remove ribs and radish with tongs. Strain the broth through a fine-mesh strainer into a clean pot (or bowl), discarding aromatics.Skim fat (optional, but makes it extra clean).
Skim fat from the surface. For an even cleaner broth, chill the soup briefly and lift off the solidified fat.Finish the soup.
Return broth to a gentle simmer. Add the short ribs back in. Add radish chunks if you’d like them in the final bowl.Optional: add glass noodles.
Add soaked dangmyeon and simmer 3–5 minutes until tender.Season and serve.
Season Galbitang with salt and black pepper to taste. Serve hot with rice and plenty of sliced scallions on top.
Tips, Variations & Serving Suggestions
If you want that classic Galbitang “clear but flavorful” broth, the unglamorous steps matter: a quick parboil, a good rinse, and a strain at the end. It’s the difference between a clean soup you’re proud to serve and a pot that looks a little… busy.
For a heartier bowl, slip in a small handful of dangmyeon (glass noodles) once the soup is back at a simmer—they don’t need long. Thinly sliced mushrooms work the same way: add them at the end so they stay tender instead of disappearing into the broth.
At the table, keep it simple and very Korean-home-kitchen: a little bowl of sliced scallions, salt, and black pepper so everyone can finish their own bowl the way they like it.
Serving idea: Galbitang loves a bowl of steamed short-grain rice, and it’s especially good with something bright and crisp on the side—think your kkakdugi, cucumber salad (oi-muchim), or spinach side dish (sigeumchi namul).
This Galbitang delivers that clean, comforting Korean soup flavor with melt-in-your-mouth short ribs—without requiring an all-day simmer. Try it once, and it’s the kind of recipe that quietly becomes part of your regular rotation.
