Galbitang (Korean short rib soup)
Clear, comforting Korean beef broth with tender short ribs, radish and glass noodles — a restorative bowl for any day.
Galbitang is the slow-simmered Korean short rib soup that soothes like a good hug in a bowl. It’s all about coaxing a clear, deeply flavoured beef broth and letting simple garnishes do the talking.
Make it when you need something restorative — after a cold day, to feed a tired household or when you want a show-stopping yet unfussy dinner. The long, gentle simmer is worth every minute: the meat comes off the bone silky, the radish gives a faint sweetness and the glass noodles make it properly comforting.
Ingredients
- 1.2 kg beef short ribs
- 3 1/2 l cold water
- 400 g Korean radish — peeled, cut into 3–4 cm chunks
- 1 brown onion — halved
- 8 garlic cloves — lightly smashed
- 4 spring onions — white parts for stock, reserve green parts to finish
- 30 g fresh ginger — sliced
- 30 ml light soy sauce
- 15 ml fish sauce
- sea salt — to taste
- 100 g sweet potato glass noodles
- 1 large egg — beaten
- 10 ml sesame oil
- 10 g toasted sesame seeds
- freshly ground black pepper — to taste
Equipment
- large stockpot
- fine-mesh sieve
- large saucepan for noodles
- slotted spoon
Instructions
Blanch the ribs to remove scum: put the beef short ribs into a large stockpot, cover with the cold water and bring to a rolling boil over a high hob. Boil for 8–10 minutes, skimming off any grey scum that rises, then drain the water and discard the scumming liquid. Rinse the ribs quickly under cold running water to remove remaining impurities.
Return the cleaned ribs to the stockpot and add 3.5 litres fresh cold water. Add the Korean radish, halved brown onion, garlic cloves, fresh ginger and the white parts of the spring onions. Bring to the boil, then reduce to a very gentle simmer and cook uncovered for 120 minutes. Maintain a barely perceptible bubble — a vigorous boil will cloud the stock.
Carefully lift out the ribs and set aside on a plate to cool slightly. Strain the stock through a fine-mesh sieve into another pot or large bowl, discarding the solids (radish, onion, ginger, garlic and spring onion). If you prefer a clearer broth, line the sieve with kitchen paper or a double layer of muslin.
When the ribs are cool enough to handle, strip the meat from the bones and discard cartilage. Return the shredded meat to the strained stock, add the light soy sauce and fish sauce and simmer gently for 10 minutes to allow the seasoning to marry. Taste and finish with sea salt as needed.
Soak the sweet potato glass noodles in warm water for 15 minutes until pliable (they will finish cooking in the broth).
Bring a separate saucepan of water to the boil, add the soaked sweet potato glass noodles and cook for 3–5 minutes until just tender. Drain, rinse under cold water to stop cooking, and divide between serving bowls.
Bring the soup back to a gentle simmer. Reduce the heat to low, then slowly drizzle the beaten large egg into the soup while stirring in one direction to form delicate egg ribbons. Turn off the heat after 30–60 seconds.
Ladle the hot soup and shredded rib meat over the noodles in each bowl. Finish each bowl with a few drops of sesame oil, a scattering of toasted sesame seeds, the chopped green parts of the spring onions and freshly ground black pepper to taste.
Tips
- Always blanch the ribs first — skipping this step makes the broth cloudy and too fatty. It takes 8–10 minutes but is essential.
- Simmer very gently. A vigorous boil churns fat into the stock and clouds the broth; aim for the smallest of bubbles.
- If you want an especially clear broth, chill for 2–3 hours in the fridge until the fat congeals on top, then remove the fat before reheating to serve.
- Soak the sweet potato noodles until pliable rather than boiling them straight away — this prevents them turning gummy in the hot soup.
- Make ahead: the flavour deepens after a day. Reheat gently and skim any fat that rises before serving.
Substitutions
sweet potato glass noodles → rice vermicelli, same quantity
Noticeably differentfish sauce → extra 15–30 ml light soy sauce, to taste
Stays closebeef short ribs → beef shin or marrow bones (1.2 kg), simmer 3–4 hours for depth
Noticeably differentlight soy sauce → gluten-free tamari, same quantity
Stays close
Nutrition
Per serving · estimated
- 500
- Calories
- 36 g
- Protein
- 20 g
- Carbs
- 30 g
- Fat
- 2 g
- Fibre
- 3 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make the broth ahead and freeze it?
Yes — strain and cool the broth, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently, skimming any fat that separates.
How do I keep the soup clear?
Blanch the ribs thoroughly, simmer very gently (no rolling boil) and strain through a fine sieve or muslin. Chilling and removing the set fat also helps.
Can I omit the sweet potato noodles?
Yes — the noodles are optional. Serve the soup with steamed rice or make it noodle-free for a lighter bowl.
Why add fish sauce and soy?
Fish sauce and soy add layered umami and saltiness; they deepen the broth without masking the beef flavour. Add gradually and taste.
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