Short Rib Soup - Galbitang
Korean Beef Short Rib Soup or Galbitang is so warming, deliciously rich and satisfying. So simple and easy to make. You just need time.
- Prep time
- 1 hr
- Cook time
- 1 hr 45 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 lb beef short ribs
- 10 cup water
- 1 yellow onion with skin on ((if it’s organic))
- 2 green onions or 1 korean leek ((대파) for stock)
- 2 green onions or 1 korean leek ((대파), sliced for garnish)
- 2 thick slices of ginger
- 3-4 dried or fresh green onion roots ((optional))
- 1/2 medium size radish (, cut into quarter thin slices)
- 2 Tbsp chopped garlic or 5-6 whole cloves
- 1 Tbsp guk ganjang ((soy sauce for soup))
- 1 1/2 tsp Sea Salt (Trader Joe's)
Instructions
- 1
Soak short ribs in cold water to draw out blood from the meat. Soak for 1 hour. *If you don't want to wait, you can flash boil it, discard the liquid and boil again with fresh water added.
- 2
Prepare one whole yellow onion with skin on.
- 3
Prepare cut ginger, chopped garlic, 2 whole green onions and green onion roots(optional).
- 4
Add ribs, ginger, green onions, onion and green onion roots and 10 cups of water in a large stock pot and bring to boil on medium high heat.
- 5
Once it starts to boil, lower heat to medium, skim off any brownish foam that accumulates on top. This is necessary if you want a clear soup. It also helps you skim off fat. Here's how much I ended up with after 3 or 4 times of removing foam from the soup.
- 6
SIMMER FOR 1 HOUR uncovered by lowering heat to medium low.
- 7
After simmering for 1 hour, add radish slices.
- 8
SIMMER for 20 MINUTES with radish added.
- 9
Discard all aromatics - everything except radish.
- 10
Season soup with guk ganjang, sea salt and chopped garlic. Simmer for 10 more minutes.
- 11
Serve soup with some freshly sliced green onions, black pepper. With a bowl of rice.