Hearty Korean Beef Short Ribs Soup always brings me back to the warm and comforting meals of my childhood. I remember the cold winter days when my family would gather around the table, savoring each spoonful of this delicious soup. Hearty Korean Beef Short Ribs Soup isn’t just a dish; it’s a memory. The rich aroma of beef simmering with Korean radish, garlic, and onions would fill the kitchen, making everyone’s mouth water. I love making this Hearty Korean Beef Short Ribs Soup not just for the flavor, but for the memories it brings back.
Preparing the Soup
When I start preparing Hearty Korean Beef Short Ribs Soup, I focus on the broth. I always rinse and soak the beef short ribs to ensure the broth is clear and pure. Blanching the meat helps get rid of any impurities, so I take my time with this step. Once the meat is ready, I add the radish and onion, which gives the broth a subtle sweetness that pairs perfectly with the savory beef. It takes patience, but I find simmering the soup for a good two hours truly allows the flavors to meld beautifully.
Adding the Final Touches
As the soup simmers, I prepare some starch noodles and slice fresh green onions to add at the end. Sometimes, I make a spicy version by adding gochugaru and soy sauce, which adds a nice kick. If I’m in the mood for something extra special, I make gyeran noreunja-jidan, or egg yolk strips, which give the soup a bit of color and a silky texture. It’s the little details like these that make Hearty Korean Beef Short Ribs Soup feel extra comforting and satisfying.
Serving and Enjoying
When it’s time to serve, I gather some bowls of steamed rice and tangy kimchi to go alongside the soup. The combination of flavors is truly comforting, especially on a chilly day. I love watching my family’s faces light up as they dig in. It’s moments like these that make cooking so rewarding. Hearty Korean Beef Short Ribs Soup is more than a meal for me—it’s a way to bring warmth and joy to those I care about.
Table of Contents
Chef’s Notes- Hearty Korean Beef Short Ribs Soup
- Blanch the Ribs Thoroughly: Blanching the beef ribs in boiling water helps remove impurities and excess fat, resulting in a cleaner, clearer broth.
- Opt for Korean Radish (Mu): Korean radish adds a subtle sweetness and holds up well in long simmering. If unavailable, daikon radish works, though it may soften more quickly.
- Control the Spice Level: For a nonspicy version, omit gochugaru and soy sauce at the end. Allow guests to add spice individually with a bowl of gochugaru on the side.
- Skim the Fat Regularly: During simmering, skim off any fat that rises to the surface for a cleaner-tasting broth. This step is essential to achieving the traditional light and clear look of Galbitang.
- Enhance with Optional Additions: Consider adding sliced garlic, a splash of sake, or a dash of pear juice to the broth for a delicate sweetness that complements the beef.
Hearty Korean Beef Short Ribs Soup
4
bowls30
minutes2
hours500
kcal10
minutes2
hours40
minutesDive into the rich, savory flavors of authentic Korean Beef Short Ribs Soup, or Galbitang! This hearty and nourishing dish is perfect for those craving comfort and warmth. Whether you prefer a spicy kick or a soothing nonspicy version, our simple recipe ensures a delightful meal every time. Perfect for meal prepping or serving at gatherings, Galbitang brings traditional Korean cuisine right to your table. Get ready to impress your family and friends with this delicious, easy-to-make soup that’s packed with tender beef, flavorful broth, and fresh garnishes. Let’s cook like the pros and enjoy a taste of Korea!
Ingredients
- Main Ingredients
3 pounds premium beef short ribs rinsed and cleaned
2 cups sliced Korean daikon radish
1 large yellow onion peeled and quartered
12 cups cold water
4 cloves garlic finely minced
6 green onions chopped
Freshly ground black pepper to taste
- Optional Additions
2 cups starch noodles (e.g., glass noodles)
- For Spicy Version
2 tablespoons Korean gochugaru (red chili flakes)
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
- For Gyeran Noreunja-jidan (Egg Yolk Paper Strips)
A pinch of kosher salt
1 teaspoon vegetable oil
- Alternative Ingredients:
Beef Short Ribs: Substitute with beef brisket or oxtail.
Korean Radish: Use regular daikon radish or turnips.
Starch Noodles: Replace with glass noodles or rice noodles for a gluten-free option.
Soy Sauce: Use tamari for a gluten-free alternative.
Toasted Sesame Oil: Regular sesame oil can be used if toasted variety is unavailable.
Egg Yolks: Omit for an egg-free version or use vegan egg substitutes.
Directions
- Preparing the Beef and Broth – Begin by thoroughly rinsing the beef short ribs under cold water to eliminate any residual blood and bone fragments. Soak the ribs in cold water for about 15 minutes to further clean. Drain the ribs and blanch them in a large pot of boiling water for 10 minutes, then strain and remove any excess fat.
- Simmering the Soup – Return the cleaned ribs to the pot and add the sliced radish, quartered onion, and 12 cups of cold water. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium and let it simmer for 2 hours, allowing the flavors to meld together.
- Straining and Finalizing the Broth – After simmering, remove the pot from heat. Discard the onion pieces, and transfer the ribs and radish into a separate bowl. Strain the broth through cheesecloth into a clean pot, removing any floating fat with a spoon to achieve a clear soup base.
- Adding Noodles and Garlic – Incorporate 1 cup of starch noodles and the minced garlic into the clear broth. Return the soup to a boil and cook for a few minutes until the noodles are tender but still firm to the bite. Taste to ensure the noodles are perfectly cooked.
- Preparing Gyeran Noreunja-jidan (Optional) – Separate the egg yolks from the whites, ensuring no whites remain. Mix the yolks with a pinch of kosher salt. Heat 1 teaspoon of cooking oil in a nonstick pan, swirling to coat, then wipe excess oil with a kitchen towel. Pour the yolk mixture into the pan, tilting to spread thinly. Cook on low heat for 1 minute, flip, and cook for another minute before slicing into thin strips.
- Serving Suggestions – Chop the radish into bite-sized pieces and place some in each of two large bowls. Add 2-3 ribs per bowl. For the spicy version, stir in 2 teaspoons of gochugaru, 1 tablespoon of chopped green onion, 2 teaspoons of soy sauce, and 1 teaspoon of toasted sesame oil into each bowl. Reheat the soup and ladle broth and noodles into each bowl. For the nonspicy version, ladle the broth and noodles, then top with egg yolk strips and sprinkle with green onions. Present the soup with bowls of salt, chopped green onions, and a pepper grinder on the table for seasoning. Serve alongside steamed rice and fermented kimchi, and optionally, other side dishes to complement the meal.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Notes
- For the best results, ensure to blanch the beef short ribs properly to achieve a clear broth free from impurities. Removing excess fat after straining will make the soup lighter and more flavorful. Serve Galbitang with freshly steamed white rice and a side of tangy kimchi to balance the richness of the broth. You can also add side dishes like seasoned spinach or pickled vegetables for a complete meal. For an extra layer of flavor, consider adding a few slices of garlic or a splash of apple or pear juice during simmering. If you prefer a thicker broth, incorporate additional starch noodles or a dash of rice vinegar for a subtle tang.
Nutrition Facts
- Calories: 500kcal
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 150mg
- Sodium: 1500mg
- Potassium: 700mg
- Carbohydrates: 40g
- Fiber: 5g
- Sugar: 10g
- Protein: 35g
- Vitamin A: 500IU
- Vitamin C: 20mg
- Calcium: 100mg
- Iron: 5mg
FAQs- Hearty Korean Beef Short Ribs Soup
Can I make this soup in advance?
Yes, Galbitang tastes even better the next day as the flavors deepen. Reheat gently on the stove, and adjust the seasoning if needed.
Is it possible to make this soup gluten-free?
Absolutely! Use tamari instead of soy sauce and ensure any added noodles are gluten-free, such as glass noodles or rice noodles.
What if I can’t find Korean radish?
You can substitute with daikon radish, which has a similar texture and mild flavor. Alternatively, turnips can be used, though they may impart a slightly different taste.
How can I add more vegetables to the soup?
You can add vegetables like napa cabbage, carrots, or spinach during the last 10 minutes of simmering. Just be mindful that too many vegetables might alter the traditional taste.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the broth and meat separately from the noodles, as they can become mushy when thawed and reheated.
