When I think about Hearty Korean Beef Rib Soup, I can’t help but smile. This dish is close to my heart, bringing back memories of cozy family dinners. The Hearty Korean Beef Rib Soup is one of those meals that fills the whole house with warmth and rich, savory scents. It’s not just about eating—it’s an experience that feels like a hug in a bowl. Each time I make this Hearty Korean Beef Rib Soup, it’s like I’m wrapping myself and my loved ones in a blanket of comfort.
The Simmering Process
Making this soup is a bit of a labor of love, but it’s so worth it. The process starts with blanching the beef short ribs, which may seem like an extra step, but it makes all the difference. Blanching helps to get rid of impurities and gives you a cleaner, clearer broth in the end. After that, the ribs go back into the pot, along with chunks of Korean radish and a couple of onions. These ingredients all simmer together for hours, allowing the flavors to meld and deepen.
Creating Flavor Layers
As the soup simmers, I add layers of flavor—fresh garlic, a bit of salt, and sometimes a splash of soy sauce for a hint of umami. If I’m feeling adventurous, I’ll go for the spicy version, adding a spoonful of gochugaru (Korean red pepper flakes) and toasted sesame oil. These simple ingredients work together to create a bowl that’s hearty and satisfying. The Korean radish softens beautifully, adding a slight sweetness that balances the rich broth and tender beef.
Once the soup is ready, I serve it with noodles and a few slices of radish in each bowl, topped with some chopped green onions. I also love to add thin strips of yellow egg garnish for a pop of color. I always make sure to have some kimchi and steamed rice on the side, which makes the meal feel complete. Hearty Korean Beef Rib Soup isn’t just about filling up; it’s about savoring each spoonful, soaking in the warmth, and feeling connected to the flavors and memories it brings.
Table of Contents
Chef’s Notes- Hearty Korean Beef Rib Soup
- Achieving a Clear Broth: To ensure a crystal-clear broth, thoroughly rinse and blanch the beef ribs. Skim off any foam that forms during simmering to remove impurities and excess fat.
- Enhancing Flavor: Add shiitake mushrooms or kombu seaweed to the broth for extra umami. Remove them before serving to maintain the traditional look and taste.
- Perfect Noodle Texture: If using starch noodles, add them right before serving to prevent them from becoming mushy. Alternatively, cook them separately and add to individual bowls.
- Balancing Spice: For those who prefer more heat, add chili oil or extra gochugaru (Korean red pepper flakes) to taste. Remember that gochugaru’s spice level varies, so start with less and adjust as needed.
- Storing and Reheating: This soup stores well and tastes even better the next day! Keep leftovers in an airtight container in the fridge for up to five days, or freeze for up to three months. Reheat gently on the stove for best results.
Hearty Korean Beef Rib Soup
4
bowls20
minutes2
hours500
kcal2
hours20
minutesExperience the rich and comforting flavors of traditional Korean Galbitang with our authentic Hearty Beef Short Ribs Soup recipe. Perfectly simmered to tender perfection, this nourishing dish combines succulent short ribs, crisp radish, and aromatic aromatics, delivering a satisfying meal that’s both wholesome and delicious. Whether you prefer a classic non-spicy version or crave a kick of heat, our customizable recipe caters to all tastes. Ideal for chilly evenings or when you need a hearty boost, this Galbitang is sure to become a favorite in your culinary repertoire. Dive into a bowl of warmth and tradition today!
Ingredients
- Proteins
6 pounds beef short ribs
- Vegetables
2 large Korean radishes or daikon cut into chunks
2 medium onions peeled and quartered
- Aromatics
8 cloves garlic finely minced
- Liquids
24 cups water
- Seasonings
Salted ground black pepper to taste
- Noodles
Starch-based noodles optional, amount as desired
- For Spicy Variation
4 tablespoons Korean red pepper flakes (gochugaru)
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
- For Yellow Egg Garnish
a pinch kosher salt
2 teaspoons cooking oil
- Alternative Ingredients:
Beef short ribs: Substitute with pork ribs or oxtail for a different flavor profile.
Korean radish: Use daikon or regular white radish if Korean radish is unavailable.
Starch noodles: Replace with rice noodles or gluten-free noodles to make the dish gluten-free.
Gochugaru Korean red pepper flakes: Use regular crushed red pepper flakes if gochugaru is not available.
Soy sauce: Opt for tamari for a gluten-free option or coconut aminos as a soy-free alternative.
Toasted sesame oil: Can be omitted for a non-nut flavor or substituted with olive oil if preferred.
Egg yolks: Use a vegan egg substitute or omit entirely for an egg-free version.
Directions
- Preparing the Beef and Broth: Begin by thoroughly rinsing the beef short ribs under cold water several times to eliminate any residual blood and bone fragments. After rinsing, let the ribs soak in cold water for about 10 minutes to further clean them. Next, transfer the short ribs to a large pot of boiling water and blanch for 10 minutes to remove impurities. Once blanched, strain and rinse the ribs, trimming away any excess fat for a leaner broth. Clean the pot to ensure a clear soup base.
- Simmering the Base: Return the cleaned ribs to the pot and add the chopped Korean radish, quartered onions, and 24 cups of water. Bring the mixture to a vigorous boil over medium-high heat. Once boiling, reduce the heat to medium and let it simmer gently for 1 hour, allowing the flavors to meld. Continue to simmer for an additional hour. After simmering, remove the pot from heat, discard the onions, and transfer the ribs and radish to a stainless steel bowl. Strain the broth through a cheesecloth-lined strainer to achieve a clear liquid, and skim off any floating fat with a spoon.
- Adding Noodles and Seasoning: Return the clear broth to the pot and bring it back to a boil. Add approximately 2 cups of starch noodles and the minced garlic to the broth, cooking until the noodles are soft yet still firm, typically a few minutes. Taste a sample to ensure the noodles are perfectly cooked, free of any hard textures.
- Crafting the Yellow Egg Garnish (Optional): For a decorative touch, separate 4 egg yolks from the whites, ensuring no white strands remain on the yolks. Mix the yolks with a pinch of kosher salt. Heat 2 teaspoons of cooking oil in a nonstick pan, swirling to coat and then wiping off excess oil with a kitchen towel. Pour the yolk mixture into the pan, tilting to spread thinly. Cook on very low heat for about 1 minute on each side, then slice into thin strips and set aside as garnish.
- Assembling the Soup: Slice the cooked radish into bite-sized pieces and distribute into 4 large, shallow bowls. Add 3 ribs to each bowl. For the spicy version, add 4 teaspoons of gochugaru, 2 tablespoons of chopped green onions, 2 teaspoons of soy sauce, and 1 teaspoon of toasted sesame oil to each bowl, mixing thoroughly. Reheat the soup and pour the broth and noodles into each bowl. For the non-spicy version, simply pour the broth and noodles, then top with the yellow egg strips and a sprinkle of chopped green onions.
- Serving Suggestions: Provide bowls of salt and additional chopped green onions at the table, along with a pepper grinder, allowing diners to adjust the seasoning to their preference. Serve the soup alongside steamed rice and fermented kimchi, and feel free to add other side dishes to complement the meal.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- colander
- measuring cups and spoons
Nutrition Facts
- Calories: 500kcal
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 150mg
- Sodium: 800mg
- Potassium: 800mg
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 8g
- Protein: 40g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 100mg
- Iron: 5mg
FAQs- Hearty Korean Beef Rib Soup
Can I make this soup less fatty?
Yes! After simmering the broth, refrigerate it for a few hours. The fat will solidify on the surface, making it easy to skim off before reheating.
What can I use as a substitute for Korean radish?
You can use daikon radish or regular white radish if Korean radish is not available. Both will deliver a similar taste and texture.
How can I make the soup gluten-free?
Replace soy sauce with tamari or coconut aminos. Also, use rice noodles or gluten-free starch noodles for a fully gluten-free version.
Is there a way to make this dish vegetarian?
While traditional Galbitang is beef-based, you can substitute the beef ribs with mushrooms and tofu for a hearty vegetarian broth. Add kombu and soy sauce for depth of flavor.
What can I do if I don’t have gochugaru?
You can use red pepper flakes or a dash of cayenne pepper as an alternative, though the flavor profile will be slightly different. Start with a small amount and adjust to taste.
