Authentic Korean Galbitang (Beef Short Rib Soup) Recipe

Ingredients

  • 1 kg beef short ribs
  • 10 cups water
  • 1 large onion, quartered
  • 10 cloves garlic
  • 2 green onions, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • 1 cup cooked rice
  • 1 egg (optional)
  • Kimchi for serving (optional)

Steps and instructions

  1. Place the beef short ribs in a large bowl. Fill the bowl with enough water to cover the ribs and let it soak for at least 1 hour to draw out the blood.
  2. Drain the water from the bowl and rinse the ribs under cold water. Pat dry with a paper towel.
  3. In a large pot, add the ribs and 10 cups of water. Bring the water to a boil over high heat.
  4. Once the water is boiling, reduce the heat to low. Simmer the ribs for about 2 hours until they become tender.
  5. Add the quartered onion, garlic cloves, and chopped green onions to the pot. Continue to simmer for another hour.
  6. Remove the pot from the heat and carefully strain the soup through a sieve into a large bowl. Discard the solids.
  7. Return the soup to the pot and add the soy sauce, sesame oil, salt, and pepper. Stir well to combine.
  8. Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for about 10 minutes.
  9. Ladle the soup into individual serving bowls. Add a scoop of cooked rice to each bowl and top with an egg, if using.
  10. Serve the Galbitang hot with kimchi on the side, if desired.

Tools for making

Recipe variations

  • Use pork ribs or chicken instead of beef short ribs for a different flavor.
  • Add vegetables such as carrots, mushrooms, or zucchini to the soup for extra nutrients.
  • For a spicier version, add red pepper flakes or gochujang (Korean chili paste) to the soup.
  • Replace the cooked rice with noodles like udon or glass noodles for a heartier meal.
  • Make it vegetarian by using vegetable broth instead of water and omitting the meat. Add tofu or tempeh for protein.
  • Experiment with different seasonings such as ginger, star anise, or cinnamon to enhance the flavor.
  • Add a splash of rice wine or mirin for a touch of sweetness.
  • Garnish the soup with fresh herbs like cilantro or parsley for added freshness.
  • Serve the Galbitang with a side of steamed bok choy or spinach for a complete meal.

Recipe overview

Galbitang is a hearty, comforting Korean soup made primarily from beef short ribs. This recipe will guide you through the process of creating this traditional dish at home. The ribs are simmered slowly to create a rich and flavorful broth, while additions like onion, garlic, and green onions add depth to the overall taste. The result is a deeply satisfying soup that's perfect for a chilly day or a comforting meal. The soup is traditionally served with a scoop of rice, and optionally a raw egg and kimchi on the side. Expect a delicious, meaty, and soul-warming meal that's packed with traditional Korean flavors. This Galbitang recipe is not just a dish, but an experience of authentic Korean cuisine.

Common questions

  1. Is Galbitang spicy?
    Galbitang is not traditionally spicy. However, if you prefer a spicy kick, you can serve it with kimchi on the side.
  2. Can I use a different type of meat instead of beef short ribs?
    While beef short ribs are the traditional choice for Galbitang, you can use other cuts of beef or even pork ribs if desired. Just keep in mind that the cooking time may vary.
  3. Can I make Galbitang in a slow cooker?
    Yes, you can make Galbitang in a slow cooker. After soaking and rinsing the ribs, place them in the slow cooker along with the rest of the ingredients. Cook on low for 6-8 hours or on high for 4-6 hours until the meat is tender.
  4. Can I freeze Galbitang?
    Yes, you can freeze Galbitang. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
  5. Can I add other vegetables to Galbitang?
    While Galbitang traditionally includes onion, garlic, and green onions, you can add other vegetables like carrots or mushrooms if desired. Simply slice them and add them to the soup during the simmering process.
  6. Do I have to add rice to Galbitang?
    Adding rice to Galbitang is optional. It adds a heartiness to the soup and can be enjoyed as a complete meal. However, if you prefer a lighter version, you can omit the rice.

Serving dishes and utensils

  • Large bowl - Used for soaking the beef short ribs.
  • Paper towel - Used for patting dry the beef short ribs.
  • Large pot - Used for boiling and simmering the soup.
  • Sieve - Used for straining the soup to remove solids.
  • Ladle - Used for serving the soup into individual bowls.
  • Individual serving bowls - Used for serving the Galbitang.

Origin stories

Galbitang is a rich and hearty dish that has warmed the hearts and bellies of Koreans for centuries. It hails from the royal courts of the Joseon dynasty where it was considered a delicacy reserved only for special occasions. The secret to its robust flavor lies in the meticulous preparation of the beef ribs, which are simmered for hours until they become tender and impart their natural goodness into the soup. Nowadays, Galbitang is a beloved comfort food enjoyed by many across South Korea, oftentimes served during celebrations and festive occasions, symbolizing abundance and prosperity. Despite its royal roots, this humble soup has found its way into the everyday meals of Korean households, proving that good food, indeed, knows no boundaries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.