Galbitang (Korean Short Rib Soup)

Galbitang soup made with beef short ribs are served with rice and kimchi.

Galbitang (Korean Short Rib Soup)

Galbitang (Korean short rib soup) is a comforting Korean beef soup with tender short ribs, Korean radish, and glass noodles (dangmyeon) in a clear, savory broth. Make it the traditional way on the stovetop or a quicker version in the Instant Pot.

Course Main Course, Soup

Cuisine Korean

Diet Gluten Free, Low Lactose

Keyword beef short ribs, beef soup recipe, galbitang, galbitang recipe, Instant Pot galbitang, korean beef soup, Korean comfort food, korean short rib soup, traditional Korean soup

Prep Time 15

Cook Time 40

Chill time 1

Servings people

Calories 485

Author Hyegyoung K. Ford

Equipment

instant pot

Ingredients

2 1/2 lb (1.1 kg) beef short ribs
2 cups (200 g) thinly sliced Korean radish about 1-inch wide, 1/8-inch thick
3 oz (85 g) Korean glass noodles (dangmyeon)
1 tbsp (15 g) minced garlic
1 tbsp (15 ml) Korean soup soy sauce (gukganjang)
1 tbsp (15 ml) Korean tuna sauce optional
salt to season
freshly cracked black pepper to taste
green onion finely chopped

Soup base aromatics

2 large slices (200 g) Korean radish (or daikon) 2-inch thickness
1 large onion cut in half
10 cloves garlic
2 Asian leek or regular leek
2 dried shiitake mushroom optional
2 sticks Korean herb (hwanggi) optional
1 large piece (8–10 cm dried sea kelp
8 cups (2 L) water

Instructions

To parboil and clean the ribs: bring a large pot of water to a boil. Add the short ribs and boil for 10 minutes over medium-high heat to remove impurities. Drain and rinse under hot water, scraping off any residue from the bone cuts.
To cook the broth:
Instant Pot: place the ribs, large chunks of radish, leek, onion, garlic, and optional ingredients (shiitake mushrooms, hwanggi) in the pot. Add 8 cups (2 L) water. Close the lid, set to Soup mode for 30 minutes. Let pressure release naturally 10 minutes, then quick-release.
Stovetop: combine the ribs, aromatics, and 8 cups (2 L) water in a large pot. Bring to a boil, cover, then simmer gently 1 to 1 ½ hours until the meat is tender, adding more water if needed.
For both methods, remove and discard aromatics. Add the dried sea kelp; steep 5 minutes, then remove.
Tip: Use a dashi bag for aromatics to keep the broth clear and easy to strain.
To refine the broth: for a cleaner broth, cool and refrigerate overnight. Skim off the hardened fat before reheating.
If serving right away, switch the Instant Pot to Sauté mode (or use the stovetop) and continue.
Radish and seasoning: Add thin radish slices and minced garlic; simmer 3 minutes until soft. Season lightly with Korean soup soy sauce, salt, and (optional) Korean tuna sauce for extra depth. Taste and adjust — galbitang should be clear and balanced.
For dangmyeon noodles: soak the glass noodles in hot water 10 minutes; drain. Add to the soup and simmer 1–2 minutes until tender.
To serve, ladle the soup into bowls with short ribs, radish, and noodles. Top with green onion, black pepper, and sliced shiitake mushrooms (if used). Serve hot with steamed rice and kimchi or simple banchan.

Nutrition