Galbitang Recipe - Hearty Korean Beef Short Rib Soup

Galbitang is a beloved Korean beef short rib soup that delivers deep, savory flavors in every comforting bowl. This galbitang recipe transforms tender beef ribs and aromatic broth into a nourishing dish, enhanced by crisp daikon radish and chewy sweet potato noodles. It's a staple in Korean home cooking, ideal for chilly evenings or family gatherings.

What sets this galbitang apart is its slow-simmered broth, which draws out the natural essence of beef and vegetables. Beginners will appreciate the straightforward steps—no fancy equipment needed. Pair it with simple sides like kimchi for an authentic Korean meal experience.

Ready to make your own galbitang? This recipe serves four and comes together with pantry staples and fresh produce. Let's dive in.

What is Galbitang?

Galbitang, also known as Korean short rib soup, features beef short ribs braised low and slow to create a clear, robust broth. Key elements include daikon radish for subtle sweetness and crunch, plus sweet potato noodles (dangmyeon) that soak up the savory liquid. Seasoned lightly with soy sauce, it balances umami, mild spice from ginger, and fresh garnishes like green onions and sesame seeds.

This hearty Korean beef soup shines with its melt-in-your-mouth ribs and clean, bone-deep flavors. It's versatile for weeknight dinners or special occasions, often served alongside pickled vegetables or quick cucumber salad.

What You’ll Need to Make Galbitang

Gather these essentials for your galbitang recipe:

• Pot and tools: Large stockpot (at least 6-quart capacity), strainer, sharp knife, cutting board.
• Pantry staples: Light soy sauce, sesame seeds, sesame oil for sides.
• Other basics: Cheesecloth or fine mesh sieve for straining, tongs for handling ribs.

With these on hand, you'll breeze through preparing this Korean beef short rib soup.

Why You’ll Love Galbitang

• Pure, comforting flavor – The broth unfolds slowly, letting the bones bloom into a tender, marrow‑rich liquid.
• Low‑calorie yet filling – With lean meat, broth, and noodles, it’s a satisfying meal that won’t weigh you down.
• Versatile presentation – Roast a side salad, add extra veggies, or serve with a small bowl of gochujang‑topped kimchi for a flavorful contrast.
• Easy prep – Most steps require minimal active time; the long, gentle simmer does the heavy lifting.

Ingredients

Serves 4

For the Broth and Beef:

• 2 lbs (1 kg) beef short ribs, cut into large pieces
• 1 beef marrow bone, halved lengthwise
• 3 medium onions, quartered
• 5 garlic cloves, peeled
• 1-inch piece fresh ginger, sliced
• 2 liters (8 cups) water

For the Soup:

• 10 oz (300 g) sweet potato noodles (dangmyeon)
• 1 large daikon radish (about 1.5 lbs), peeled and cut into half-moons
• Light soy sauce, to taste

For Serving:

• 2 green onions, thinly sliced
• Toasted sesame seeds
• Kimchi
• Pickled daikon
• Cucumber slices tossed with sesame oil

Method

1. In a large stockpot, add beef short ribs and marrow bone. Cover with cold water and bring to a boil. Blanch for 10 minutes to remove impurities.

2. While blanching, prepare aromatics: quarter the onions, slice the ginger, and peel the garlic.

3. Drain the beef and rinse ribs, marrow, and pot under cold water to clean thoroughly.

4. Return cleaned ribs and marrow to the pot. Add onions, garlic, ginger, and 2 liters fresh water. Bring to a boil, then reduce to a simmer. Cover and cook for 2-3 hours until meat is fall-off-the-bone tender.

5. Remove ribs and marrow. Shred the beef into bite-sized pieces; discard bones (scoop out any remaining marrow if not fully dissolved).

6. Strain the broth through a fine sieve into a clean pot, discarding solids. Return to heat and bring to a boil.

7. Add daikon half-moons and shredded beef. Simmer for 20 minutes until radish is tender.

8. Stir in sweet potato noodles and cook according to package instructions (about 8-10 minutes) until al dente.

9. Season with light soy sauce to taste. Adjust for a clear, savory broth.

10. Ladle into bowls. Garnish with sliced green onions and sesame seeds. Serve hot with kimchi, pickled daikon, and sesame cucumber on the side.

Tips and Variations

For extra freshness, add a splash of sesame oil to the broth just before serving. Swap sweet potato noodles for rice noodles if preferred. Make ahead: prepare broth a day early for even richer flavor.

Serve galbitang with steamed rice or alongside Korean vegetable pancakes for a complete spread. Learn more about daikon radish benefits from trusted sources.

This galbitang recipe brings the warmth of Korean home cooking to your table with minimal effort. Tender beef, crisp daikon, and slurpy noodles make it unforgettable. Try it tonight and explore more Korean soup recipes like doenjang jjigae. Share your results—we'd love to hear!