Korean Kalbi Soup, also known as Galbitang (갈비탕), is one of those comforting, soul-soothing dishes that captures the essence of Korean home cooking. It’s a rich, flavorful, and savory soup made with tender short ribs, slow-cooked until the meat practically falls off the bone. Served hot, this dish is particularly popular in Korea as a hearty, satisfying meal during the colder months or after a long day. With its rich broth and perfectly balanced flavors, Galbitang is like a warm embrace in a bowl.
This dish has been a staple in Korean homes for centuries. It’s loved for its clean, simple flavors and the nourishment it provides. The slow simmering of the short ribs in water extracts all the goodness from the bones and meat, resulting in a clear, delicate broth. It’s often served with a side of steamed rice and kimchi for an authentic Korean meal.
If you’ve never tried it before, you’re in for a treat! Here’s how you can recreate this flavorful Korean classic right in your own kitchen.
Korean Kalbi Soup Recipe
Galbitang (갈비탕) is the quintessential Korean soup for those who love the richness of beef short ribs, the freshness of daikon radish, and a clear, aromatic broth. The simplicity of the ingredients doesn’t mean a lack of depth, though. The flavors are brought to life with careful preparation and attention to detail.
Ingredients Needed
- Beef Short Ribs (Kalbi) – 2-3 pounds (you can opt for bone-in, preferably with some meat on the bones for richness)
- Daikon Radish – 1 medium (adds subtle sweetness and texture)
- Garlic – 5-6 cloves (fresh garlic provides a fragrant base)
- Onion – 1 medium (sweet onion works best, contributing to the broth’s sweetness)
- Ginger – 1-2 slices (adds a warm, zesty kick)
- Sesame Oil – 1 tablespoon (used for sautéing and adding a nutty aroma)
- Soy Sauce – 2 tablespoons (for seasoning)
- Salt – to taste (helps balance the flavors)
- Pepper – freshly ground, to taste
- Green Onions – 2-3 stalks (garnish for a fresh, slightly peppery bite)
- Korean Radish or Korean Dried Anchovies (optional, but adds extra depth of flavor)
Cooking Instructions
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Prepare The Short Ribs
- Start by washing the short ribs under cold water to remove any excess blood and impurities. This step is crucial to ensure a clear, clean broth.
- Soak the ribs in cold water for about 30 minutes to further rid them of impurities. Drain and set aside.
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Blanching The Ribs
- In a large pot, bring water to a boil. Add the short ribs and let them cook for about 5-10 minutes. You’ll see scum rise to the surface, which you should skim off.
- After blanching, drain the ribs and set them aside. This step helps to ensure the broth remains clear and pure.
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Cooking The Soup
- Return the cleaned ribs to the pot and add about 10-12 cups of fresh water. Bring the pot to a boil again and reduce the heat to a simmer.
- Add the sliced garlic, onion, and ginger to the pot, along with the daikon radish.
- Let the soup simmer for 1.5 to 2 hours. The meat should become tender and the flavors should meld together into a clear, aromatic broth.
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Seasoning
- Add soy sauce, salt, and freshly ground pepper to taste. Stir occasionally and let the flavors come together.
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Finishing Touches
- Once the meat is tender and the broth is rich and flavorful, taste the broth for seasoning. Adjust with more soy sauce or salt as needed.
- Serve hot, garnished with sliced green onions for a fresh bite.
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Serving
- Ladle the soup into bowls, making sure to include a good amount of meat and daikon radish in each. Serve with steamed white rice on the side, and if desired, some kimchi or pickled vegetables.
Ingredient Insights
- Beef Short Ribs: The star of the show! These bones provide not only delicious meat but also collagen and marrow that will melt into the soup, creating that velvety texture that makes Galbitang so unique. If you’re looking for the best cut, try to find short ribs with a good balance of meat and bone.
- Daikon Radish: This is not the typical spicy radish you might be used to. Daikon is much milder and slightly sweet, which works perfectly to balance the savory broth. Plus, it adds a subtle crunch and texture.
- Garlic & Ginger: Together, these two ingredients build the backbone of the soup’s flavor profile. The garlic imparts a deep fragrance, while the ginger adds a fresh zing and cuts through the richness of the beef.
- Sesame Oil: A key flavor enhancer in many Korean dishes, sesame oil adds depth and a nutty aroma that rounds out the broth and complements the beef’s richness.
Expert Tips
- Don’t Rush the Simmering Process: The magic of this soup happens over time. Allowing the short ribs to simmer for 1.5 to 2 hours extracts all the delicious flavors from the bones and meat. Don’t skip this step if you want the perfect texture and flavor.
- Use Cold Water for Clear Broth: Starting with cold water and gradually bringing it to a boil helps release the flavors slowly, making for a cleaner, clearer broth. Blanching the ribs first also helps remove impurities, ensuring that your final dish isn’t cloudy.
- Adjust for Personal Taste: If you like a bit of heat, you can add a few slices of fresh chili peppers or a pinch of Korean chili flakes (gochugaru) towards the end of the cooking process. Experimenting with seasonings will give you the freedom to personalize the soup to your liking.
- Serve with Rice: The soup is often served with a bowl of rice to balance the intense savory broth. The rice can be mixed directly into the soup for an extra comforting dish.
Recipe Variations
- Vegetarian Galbitang: While traditionally made with beef, you can try making a vegetarian version by using vegetable broth and omitting the short ribs. You could use shiitake mushrooms or tofu to add a meaty texture.
- Kimchi Galbitang: If you love spicy food, adding kimchi to the soup towards the end of the cooking time gives it an extra kick and tang. It adds a unique twist to the traditional flavors of Galbitang.
- Spicy Galbitang: If you’re a fan of spicy dishes, try adding some gochujang (Korean chili paste) or gochugaru (Korean red pepper flakes) to the broth. This will infuse the soup with a rich, spicy depth that complements the beef’s flavor.
Final Words
Korean Kalbi Soup (Galbitang) is a dish that’s as satisfying to make as it is to eat. The slow-cooked beef, fragrant broth, and tender vegetables are a true testament to the beauty of Korean cuisine. While it may take some time to cook, the end result is worth every minute. The soup is a perfect balance of savory, aromatic, and comforting, making it ideal for both special occasions and casual family meals.
Once you get the hang of it, you’ll be making it for friends and family and passing down the recipe as your own signature dish.
FAQs
What Is Korean Kalbi Soup?
Korean Kalbi Soup, also known as “Galbitang”, is a traditional Korean dish made with beef short ribs, vegetables, and a clear broth. The soup is known for its rich, savory flavor, which is created by simmering the beef ribs for an extended period, allowing the meat to become tender and the broth to absorb all the flavors from the beef and other ingredients.
What Are The Main Ingredients For Korean Kalbi Soup?
The primary ingredients in Korean Kalbi Soup include beef short ribs (kalbi), Korean radish (mu), garlic, onion, ginger, soy sauce, salt, pepper, and sometimes green onions. The dish may also include sesame oil and rice for serving.
How Do You Prepare Beef Short Ribs For Kalbi Soup?
To prepare beef short ribs for Kalbi Soup, first rinse them under cold water to remove excess blood. Some recipes call for blanching the ribs briefly in boiling water to remove impurities, then draining and rinsing them again before adding to the soup. This step helps in achieving a cleaner, clearer broth.
Can I Use Beef Shank Or Another Cut Instead Of Short Ribs?
While traditional Korean Kalbi Soup uses beef short ribs for their rich flavor and tenderness, you can use beef shank or another cut of beef. However, short ribs are preferred because they provide the ideal balance of meat and bone to create a flavorful, gelatinous broth.
How Long Does It Take To Cook Korean Kalbi Soup?
The cooking time for Korean Kalbi Soup is typically around 2-3 hours. This allows the beef short ribs to become tender and the flavors to meld together. The soup should be simmered over low heat to avoid overcooking the meat and to ensure a clear broth.
What Is The Best Way To Serve Korean Kalbi Soup?
Korean Kalbi Soup is traditionally served with steamed white rice, kimchi, and a few banchan (small side dishes). The soup itself is usually served in a large bowl, with the tender beef and clear broth as the main focus, while the rice is placed on the side to mix with the soup as you eat.
Can I Make Korean Kalbi Soup In A Pressure Cooker?
Yes, you can make Korean Kalbi Soup in a pressure cooker to significantly reduce the cooking time. Instead of simmering for 2-3 hours, you can cook the soup in a pressure cooker for about 30-40 minutes, resulting in a tender and flavorful broth in much less time.
Can I Add Vegetables To Korean Kalbi Soup?
Yes, Korean Kalbi Soup can be customized with additional vegetables such as napa cabbage, mushrooms, or bok choy. Korean radish (mu) is a common addition, but other vegetables can enhance the flavor and texture of the soup. However, it’s important not to overpower the broth with too many vegetables.
Is Korean Kalbi Soup Spicy?
Korean Kalbi Soup is typically not spicy. It focuses more on a savory, umami-rich flavor from the beef and broth. However, you can add gochujang (Korean chili paste) or gochugaru (chili flakes) if you prefer a spicier version.
Can I Make Korean Kalbi Soup Ahead Of Time?
Yes, you can make Korean Kalbi Soup ahead of time. In fact, the flavor often improves after sitting for a few hours or overnight, allowing the broth to develop more depth. Just be sure to store the soup in an airtight container in the refrigerator, and reheat it thoroughly before serving.