Korean Short Rib Soup, or Galbitang (갈비탕), is a beloved traditional dish that brings together the heartwarming essence of Korean comfort food. It’s a soul-soothing soup that’s served hot, often enjoyed during colder months, but equally satisfying any time of year. With tender short ribs, a savory broth, and aromatic seasonings, it’s a perfect dish to serve for family gatherings or a quiet, cozy dinner at home.
This soup offers a perfect balance of deep flavors-rich from the beef ribs, light from the refreshing broth, and hearty from the accompanying ingredients like noodles and vegetables. Galbitang is a dish that combines the simplicity of fresh ingredients with the complexity of slow-cooked flavors. Whether you’re already a fan of Korean cuisine or you’re new to it, this dish is a must-try for anyone who loves bold, comforting soups. Plus, it’s a great option for anyone looking for a dish that’s both filling and flavorful!
Korean Short Rib Soup Recipe
The heart of this recipe lies in the delicate balance between tender beef short ribs, a savory broth, and the lightly seasoned veggies that bring it all together. Here’s a straightforward yet delicious recipe to recreate this iconic dish at home.
Ingredients Needed
For the soup:
- Beef short ribs (about 2 pounds): The key to this soup’s richness. They need to be cooked long enough for the meat to fall off the bone but still maintain a robust flavor.
- Water (8 cups): For creating the base of the broth.
- Garlic (5-6 cloves, smashed): For a subtle yet deep aromatic flavor.
- Ginger (a small piece, sliced): Adds a bit of warmth and balance to the broth.
- Onion (1 medium, halved): Helps to add a natural sweetness and savory depth to the broth.
- Soy sauce (3 tablespoons): A must for seasoning the soup with a salty umami base.
- Salt (to taste): Enhances all the flavors, but be careful as soy sauce already adds some saltiness.
- Black pepper (freshly ground, to taste): For a slight kick and added depth.
- Scallions (3-4 stalks, chopped): For garnish and a refreshing herbal bite.
For the optional extras:
- Glass noodles (optional, about 1 cup): For a satisfying, slurpy texture that complements the soup perfectly.
- Kimchi (optional, on the side): To add a bit of spicy, fermented flavor that pairs wonderfully with the soup.
Cooking Instructions
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Prepare The Short Ribs
- Start by rinsing the beef short ribs under cold water to remove any impurities. This step ensures that the broth remains clear and clean.
- In a large pot, add the short ribs and cover them with water. Bring to a boil and allow the ribs to cook for 5-7 minutes. After that, discard the water, and rinse the ribs once more.
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Make The Broth
- In the same pot, add the rinsed short ribs, 8 cups of fresh water, garlic, ginger, and halved onion. Bring the pot to a boil over high heat.
- Once it boils, reduce the heat to a simmer. Let it cook for about 1.5 to 2 hours, allowing the meat to become tender and the flavors to develop. This long simmering time is crucial for creating the rich, full-bodied broth.
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Season The Soup
- After the broth has simmered, remove the onion, garlic, and ginger pieces. Season the soup with soy sauce, salt, and freshly ground black pepper to taste. If you want a richer, more complex flavor, feel free to adjust the seasoning to your preference.
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Optional Noodles
- If you like, you can add glass noodles at this point. They need about 5-7 minutes to cook through, so add them toward the end of the cooking process.
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Serve
- Ladle the soup into bowls. Garnish with chopped scallions for a fresh, herbal pop. Optionally, serve with a side of kimchi to add a tangy, spicy contrast to the rich soup.
Ingredient Insights
- Beef short ribs: These ribs are the star of the show, and their marbling adds an incredible amount of flavor to the broth. The slow cooking process helps break down the collagen in the meat, making it incredibly tender and allowing the rich flavor to infuse the broth.
- Soy sauce: Korean soy sauce is slightly lighter and more delicate than regular soy sauce, but you can use regular soy sauce in a pinch. It’s essential for bringing that umami flavor that underpins the soup’s taste.
- Garlic and ginger: These two ingredients are the backbone of many Korean dishes. Garlic provides its signature pungency, while ginger adds a touch of warmth and complexity, balancing the richness of the beef.
- Glass noodles: Glass noodles, or dangmyeon, are made from sweet potato starch and have a slippery, chewy texture. They’re excellent at absorbing the flavors of the soup, and they add a satisfying bite.
- Kimchi: While optional, kimchi is a quintessential side dish in Korean cuisine. Its fermented flavor cuts through the richness of the soup and provides a spicy contrast that brightens the entire meal.
Expert Tips
- Skimming the fat: During the simmering process, you may notice some fat rising to the surface. Skimming this off will help create a cleaner, lighter broth without losing flavor.
- Resting the meat: After the short ribs are tender, take them out of the broth and let them cool slightly. This makes it easier to remove the meat from the bones, which you can shred or cut into smaller pieces to add back into the soup.
- Timing is key: The longer you let the soup simmer, the more intense the flavor will be. Don’t rush the process-low and slow is the way to go for the best results.
- Customization: You can adjust the seasoning to suit your taste. If you prefer a more robust flavor, add more soy sauce or a touch of fish sauce. If you like a spicier kick, throw in some gochujang (Korean chili paste) or red pepper flakes.
Recipe Variations
- Galbitang with Rice: Instead of serving the soup with noodles, you can serve it alongside a bowl of steamed rice. Simply add a scoop of rice into the bowl and pour the hot broth over it. The rice soaks up the flavors beautifully.
- Spicy Galbitang: For those who love heat, you can add gochujang (Korean chili paste) or gochugaru (Korean chili flakes) to the broth. Just a teaspoon will infuse the soup with a subtle spice.
- Vegetarian Galbitang: For a vegetarian version, you can replace the beef short ribs with tofu and add a variety of mushrooms. The broth can be made with vegetable stock, and you can still get a delicious, savory soup with the same depth of flavor.
- Galbitang with Daikon: Some variations of Galbitang include radish (daikon), which adds a light, refreshing crunch to the soup. It also helps absorb the flavors from the broth.
Final Words
Korean Short Rib Soup isn’t just about satisfying hunger-it’s about comfort, tradition, and the simple pleasure of sharing a hot bowl of soup with loved ones. The beauty of Galbitang is that it’s so straightforward yet so satisfying. Every spoonful is a perfect balance of tender beef, savory broth, and subtle seasoning. Plus, the flexibility of this dish means you can adjust it to suit your taste, making it perfect for anyone-whether they prefer something mild or with a spicy kick.
FAQs
What Is Korean Short Rib Soup?
Korean short rib soup, or ’Galbitang’, is a traditional Korean dish made with beef short ribs, clear broth, and various vegetables like radish, garlic, and onions. The dish is known for its clean, savory flavor and is often served with rice and kimchi.
What Cut Of Beef Is Used For Korean Short Rib Soup?
The main cut of beef used for Korean short rib soup is beef short ribs, specifically the ’flanken-style’ cut, which is cross-cut to include both bone and meat. This provides rich flavor and texture to the broth.
How Long Does It Take To Cook Korean Short Rib Soup?
Cooking Korean short rib soup typically takes about 2 to 3 hours. The short ribs need to be simmered for an extended period to extract maximum flavor from the bones and achieve tender, melt-in-your-mouth meat.
What Ingredients Are Essential For Making Korean Short Rib Soup?
The essential ingredients for making Korean short rib soup include beef short ribs, radish (mu), garlic, onion, soy sauce, sesame oil, salt, pepper, and sometimes Korean chili paste or pepper flakes for heat.
Can I Make Korean Short Rib Soup In A Slow Cooker?
Yes, you can make Korean short rib soup in a slow cooker. After searing the short ribs, place them in the slow cooker with the other ingredients and cook on low for 6 to 8 hours or high for 4 to 5 hours until the meat is tender.
Is It Necessary To Blanch The Short Ribs Before Making Korean Short Rib Soup?
Yes, blanching the short ribs is recommended to remove impurities and excess blood, which helps create a cleaner broth. To do this, briefly boil the ribs, then rinse them before continuing with the recipe.
Can I Make Korean Short Rib Soup Ahead Of Time?
Yes, Korean short rib soup can be made ahead of time. In fact, the flavors tend to deepen and improve after sitting in the refrigerator for a day or two. When ready to serve, reheat the soup and adjust the seasoning if needed.
What Do You Serve With Korean Short Rib Soup?
Korean short rib soup is typically served with steamed white rice, kimchi, and sometimes additional banchan (side dishes) like pickled vegetables or sautéed greens.
Can I Substitute Beef Short Ribs With Another Cut Of Meat?
While beef short ribs are traditional, you can substitute them with other cuts such as beef shank or chuck roast. However, the flavor and texture of the broth may differ slightly.
How Can I Adjust The Spiciness Of Korean Short Rib Soup?
The spiciness of Korean short rib soup can be adjusted by controlling the amount of gochugaru (Korean chili flakes) or gochujang (Korean chili paste) used in the recipe. For a milder version, use less or omit these ingredients, or add them at the end to taste.