Galbitang
A hearty Korean beef short rib soup with tender meat, vegetables, and glass noodles in a savory broth. Comfort food at its finest, perfect for any season.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 1.5 lbs beef short ribs (galbi), cut into 2-inch pieces
- 8 cups water
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tbsp Korean fish sauce
- 3 oz glass noodles (dangmyeon)
- 1 medium peeled potato, cubed
- 1 medium carrot, cut into thin sticks
- 1 cup radish (daikon), cut into thin sticks
- 2 stalks scallions, sliced
- ½ tsp salt and pepper
Instructions
- 1
Blanch beef short ribs in boiling water for 2 minutes, then drain and rinse under cold water to remove impurities. This ensures a clear broth.
- 2
Soak glass noodles in warm water for 10 minutes until softened, then drain and cut into manageable lengths.
- 3
Bring 8 cups fresh water to a boil in a large pot. Add blanched beef short ribs, garlic, and ginger. Return to boil, then simmer for 20 minutes until meat is partially tender.
- 4
Add soy sauce, fish sauce, and sesame oil to the broth. Stir well to combine.
- 5
Add potato and radish pieces. Simmer for 8 minutes until slightly softened.
- 6
Add carrot sticks and glass noodles. Simmer for 5 more minutes until noodles are tender and vegetables are cooked through.
- 7
Taste and adjust seasoning with salt and pepper as needed.
- 8
Ladle soup into bowls, garnish with sliced scallions, and serve hot.
Tools you’ll need
- large pot (8-quart minimum)
- knife and cutting board
- bowls for soaking
- wooden spoon
- ladle
- tongs
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