Hearty Beef Rib Soup

Hearty Beef Rib Soup

When I think of Hearty Beef Rib Soup, I’m instantly transported back to cold winter days spent with my family. This Hearty Beef Rib Soup is a traditional Korean dish, known as Galbitang, and it’s one of those recipes that truly warms you from the inside out. The Hearty Beef Rib Soup starts with premium beef short ribs, which get slowly simmered to release their deep, rich flavors. It’s a labor of love, but the result is a beautifully clear broth that’s infused with the essence of the beef, radish, and aromatics. Every time I make it, I’m reminded of the power of comfort food.

The Process

Preparing the Hearty Beef Rib Soup involves a few steps, but each one is simple and worth it. First, I soak and blanch the beef ribs to remove impurities. This extra step ensures a clean and clear broth, which is key to making Galbitang. Once the ribs are ready, I simmer them with daikon radish and onion, letting the flavors meld together for hours. The aroma fills my kitchen, and I can’t help but feel excited for what’s to come. After straining the broth, I add starch noodles, which soak up all that delicious broth, making every bite incredibly satisfying.

Making It Personal

There are a few ways to customize this Hearty Beef Rib Soup to suit everyone’s taste. My favorite version is non-spicy, topped with thin egg strips and green onions. It’s a comforting and mild version that brings out the beef’s natural flavor. But if I’m in the mood for something with a bit of heat, I’ll add gochugaru, soy sauce, and sesame oil, transforming it into a spicy delight. The versatility of this dish is part of what makes it so special—whether you like it spicy or mild, there’s a version for you.

Serving and Enjoying

When it’s time to serve the Hearty Beef Rib Soup, I like to pair it with steamed rice and a side of kimchi. It’s a simple but satisfying meal, and I always look forward to sharing it with friends and family. Each bowl is topped with a sprinkle of green onions and, sometimes, extra pepper or a dash of hot sauce for an added kick. This soup is truly a winter warmer, perfect for gathering around the table and enjoying the warmth and flavors of Korean home cooking.

Chef’s Notes- Hearty Beef Rib Soup

• Blanching for Clarity: To achieve a clear and flavorful broth, be thorough in rinsing and blanching the beef ribs. This step removes impurities and excess fat, resulting in a cleaner soup.
• Skimming for a Lighter Soup: While simmering, periodically skim any foam or excess fat from the surface of the broth. This will give the soup a lighter, more refined taste.
• Flavor Enhancements: For an extra depth of flavor, add a small piece of dried kelp (kombu) to the broth during the simmering process, removing it after 30 minutes. This addition provides an umami boost.
• Timing the Ingredients: Avoid adding salt until the end of cooking, as this will help keep the beef tender and prevent it from becoming tough during the simmering process.
• Refrigeration Tip: If you’re preparing the soup in advance, let it cool to room temperature and then refrigerate overnight. The flavors meld beautifully, and you can easily remove any solidified fat from the surface before reheating.

Hearty Beef Rib Soup

Recipe by Kimmy

Course: Main Course, SoupCuisine: KoreanDifficulty: Medium

Servings

4

bowls

Prep time

20

minutes

Cooking time

2

hours 

Calories

450

kcal

Resting Time

10

minutes

Total time

2

hours 

30

minutes

Dive into the rich and comforting flavors of Hearty Beef Rib Soup, a traditional Korean dish that’s both nourishing and satisfying. Perfect for chilly days, this galbitang is simmered to perfection, offering a deep, savory broth complemented by tender beef ribs and fresh vegetables. Whether you prefer it spicy or non-spicy, this versatile recipe brings the warmth of Korean home cooking right to your table. Ideal for meal prepping or enjoying with loved ones, this soup is sure to become a favorite in your culinary repertoire!

Ingredients

• Beef Broth

• 3 pounds premium beef short bones

• 12 cups filtered water

• 1 medium yellow onion quartered

• 2 cups sliced daikon radish

• Aromatics Seasonings

• 4 cloves finely minced garlic

• 5 chopped green scallions

• Freshly ground black pepper to taste

• Optional Add-ins

• 1 cup gelatinous starch noodles optional

• Spicy Variant Essentials

• 2 tablespoons gochugaru (Korean red pepper flakes)

• 1 tablespoon organic soy sauce

• 1 teaspoon toasted sesame oil

• Gyeran Noreunja-jidan (Egg Paper Strips) For Non-Spicy

• 2 fresh egg yolks

• A pinch of kosher sea salt

• 1 teaspoon neutral cooking oil

• Alternative Ingredients:

• Beef Short Ribs: Substitute with lamb ribs or pork spare ribs for a different flavor profile.

• Daikon Radish: Use regular white radish if daikon is unavailable.

• Starch Noodles: Replace with glass noodles or omit for a gluten-free version.

• Gochugaru: Use crushed red pepper flakes mixed with a touch of paprika as a substitute.

• Soy Sauce: Tamari can be used for a gluten-free alternative.

• Toasted Sesame Oil: Light sesame oil can be used if toasted version is unavailable.

• Kosher Salt: Sea salt or regular table salt can replace kosher salt.

• Cooking Oil: Avocado oil or vegetable oil can be used instead of neutral cooking oil.

• Egg Yolks: Use tofu strips for a vegan alternative.

• Green Onions: Leek or chives can be used in place of green onions.

Directions

• Preparing the Beef Ribs: Start by thoroughly rinsing the beef short ribs under cold water to eliminate any blood or bone fragments. Soak the ribs in cold water for about 30 minutes to further cleanse. Drain and place them in a large pot of boiling water. Blanch the ribs for 10 minutes to remove impurities, then strain and rinse them under cold water, ensuring all excess fat is removed.
• Simmering the Broth: Return the cleaned ribs to the pot and add the sliced daikon radish, quartered onion, and 12 cups of water. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium and let it simmer gently for 1 hour. After an hour, continue to simmer on medium heat for an additional hour. Remove from heat, discard the onion, and transfer the ribs and radish to a stainless steel bowl. Strain the broth through cheesecloth into a clean pot, skimming off any surface fat for a clear broth.
• Cooking Noodles and Final Touches: To the strained broth, add 1 cup of starch noodles and the minced garlic. Bring the soup back to a boil and cook the noodles until they are tender yet firm, typically taking about 5 minutes. Taste to ensure the noodles are perfectly cooked, then turn off the heat.
• Creating Egg Strips (Optional): For those opting for the non-spicy version, separate 2 egg yolks and remove any clumps from the yolk. Mix the yolks with a pinch of kosher salt. Heat a nonstick pan and add 1 teaspoon of cooking oil, swirling to coat the surface. Wipe off excess oil with a kitchen towel. Pour the egg mixture into the pan, tilting to spread thinly. Cook on very low heat for about 1 minute on each side. Once cool, slice into thin strips and set aside.
• Assembling the Soup: Slice the radish into bite-sized pieces and distribute into 4 large serving bowls. Add 2 or 3 beef ribs to each bowl. For the spicy version, mix in 2 teaspoons of gochugaru, 1 tablespoon of chopped green onion, 2 teaspoons of soy sauce, and 1 teaspoon of toasted sesame oil per bowl. Reheat the broth and pour it along with some noodles into each bowl, stirring to combine.
• Serving the Dish: For the non-spicy version, simply reheat the broth and noodles, then pour into each bowl. Top with the sliced egg strips and a sprinkle of chopped green onions. Serve hot with sides of steamed rice, kimchi, and additional garnishes like salt and pepper on the table for individual seasoning.

Equipment

• large pot
• strainer
• cheesecloth
• stainless steel bowl
• Nonstick Pan
• kitchen towel
• slicing knife
• mixing bowls

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 30g
• Protein: 35g
• Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 130mg
• Sodium: 800mg
• Potassium: 700mg
• Fiber: 3g
• Sugar: 5g
• Vitamin A: 15IU
• Vitamin C: 10mg
• Calcium: 100mg
• Iron: 4mg

FAQs- Hearty Beef Rib Soup

Can I use a different cut of beef?

Yes, you can substitute beef short ribs with oxtail or beef shank for a slightly different texture and flavor profile.

How can I make the soup spicier?

To increase the heat, add more gochugaru (Korean red pepper flakes) or a splash of gochujang (Korean chili paste) for an extra kick.

What are some good side dishes to serve with this soup?

Galbitang pairs well with steamed rice, kimchi, and other Korean banchan (side dishes) like pickled radishes and spicy cucumber salad.

Can I prepare this soup ahead of time?

Absolutely! The soup actually tastes better the next day as the flavors continue to develop. Store it in the refrigerator for up to 3 days or freeze for up to a month.

How can I make this dish gluten-free?

Substitute soy sauce with tamari, which is gluten-free, and ensure any starch noodles used are made from sweet potato or glass noodles for a gluten-free version.