Galbitang (Beef Short Rib Soup)

Galbitang (갈비탕) is a clear soup made with beef short ribs. It’s a hearty, nourishing soup with a delicate flavor.  Boil the ribs with Korean radish (mu, 무), onion, garlic, and ginger until fork tender.
beef short rib soup

Galbitang (갈비탕) is a clear soup made with beef short ribs (galbi, 갈비). It’s a hearty, nourishing soup with a delicate flavor. Typically, the ribs are boiled along with Korean radish (mu, 무), onion, garlic, and ginger until fork tender.

Beef short ribs are an expensive cut of meat, so this soup is considered a luxury among Korean soups and often served for special occasions such as wedding receptions.

For me, this soup now holds special meaning. My family suffered the loss of my mother-in-law who passed away a few days before Thanksgiving Day last month. She was 85 years old. She was an incredibly strong lady who endured many hard times, including the Korean war, immigrant life, and most recently cancer and declining health. I visited her 3 days before her passing with a pot of galbitang. I shredded the meat for her and served it with some rice in it. She finished the entire bowl and said it was really good. I had no idea that was going to be the last meal I personally prepared for her.

beef short rib soup

How to make galbitang

Galbitang is fairly simple to make. However, you need to know a few tips to give the soup the nice, clean taste it’s known for. First, you will have to soak the ribs in cold water to draw out as much blood as you can. Then, blanch them in boiling water to remove any remaining blood and rinse everything nicely before boiling them again. It should be boiled over high heat for the first 30 minutes to draw out flavor from the bones. The second part of the boiling is done over reduced heat until the meat reaches the desired tenderness, which takes about an hour to an hour and a half, depending on the ribs.

A good soup soy sauce (guk ganjang,국간장) is also important for the flavor of this soup. It’s common to add starch noodles (dangmyeon, 당면) to the soup at the end of cooking.

beef short rib soup

4.62 from 13 votes
Galbitang (Beef Short Rib Soup)
A hearty, nourishing soup made with beef short ribs
Servings: 4
Author: Hyosun
  • about 3 pounds short ribs
  • 1 pound Korean radish
  • 1 medium onion
  • 2 large scallions
  • 8 plump garlic cloves
  • 3 thin ginger slices 1-inch rounds
  • soup soy sauce
  • salt and pepper
  • 3 ounces starch noodles dangmyeon, soaked in warm water for 30 minutes
  • 1 teaspoon minced garlic
  • 2 scallions finely chopped
  1. Soak the ribs for an hour or longer in cold water. Change the water half way through if you can. Drain.
    beef short rib soup
  2. Bring a large pot of water to a boil. Drop the ribs in. Let it come back to a boil. This will take about 7 to 8 minutes.
    beef short ribs
  3. Drain the ribs. Wash the ribs under running water. Clean the pot.
    Beef short rib soup
  4. Return the ribs back to the pot. Add 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons of soup soy sauce and 1 teaspoon of salt. Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat.
    Beef short rib soup
  5. Reduce the heat to medium low. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables. Add 2 cups of hot water. Continue to boil, covered, for about an hour or an hour and a half until the meat is tender.
    beef short rib soup
  6. Add 1 teaspoon of minced garlic and the noodles a few minutes before turning the heat off. Cut the radish into thick bite size pieces and add to the soup. Bring everything to a boil again. Salt and pepper to taste. Skim off fat or use a fat separator to remove excess fat. Garnish with the chopped scallions to serve.beef short rib soup

Leave a Comment



  1. Could you recommend some soy sauces? I just bought one that was so salty and no flavor…
    Thank you

  2. Hyosun, I am so sorry to hear of your family’s loss. What a beautiful, and gracious thing for you to do for your sweet MIL, preparing for her this soothing and nutritious soup and feeding it to her. What a loving gesture… Thank you for sharing this recipe with us, and for sharing your grief as well. Deepest sympathies to you and your family.

  3. I am so sorry to hear of your loss, Hyosun. May your mother-in-law rest in peace.

  4. Excellent recipe and looks very appetizing.
    I am very sorry to hear about your Mother in law . My condolences & sympathy to you and your family.

  5. Hi! Thank you for the great recipes! My little brother and I made this galbitang and also the slow-cooker pork belly.

    My condolences for your grandmother. Thank you for sharing your story!

  6. Hello!
    I came upon your blog and your recipes are a reminder of my mum’s cooking (except with measurements!) When my mum is describing her recipes, it has no measurements so your blog is a God-send to me 🙂

  7. My condolences. I’m very sorry to hear about your loss.

    I made this rib soup today and my boyfriend really liked it!

    Thank you for the recipe!

    • Thanks! I am glad to hear your boyfriend liked it! Thanks for the photo and taking the time to leave me comments!

      • You are welcome, Ms Hyosun. I have a question: Why does my dish’s broth looks so much darker than yours? I did not put in daikon, wondering if that’s the problem?

  8. I come from time to time to visit your blog. Love it! Never left a message.. today is the day. Have a wonderful Sunday!

  9. Nhung Nguyen says

    I love your writing. I believe the lady was very happy because of your delicated soup.
    Thank you for sharing the beautiful review and story to us.

  10. Thank you for the recipes.. i made this soup and my family like it..
    Gomawo ?

  11. Thank you so much for your wonderful recipes! I am going to make this again tonight – perfect for the cold weather in NYC. 🙂

  12. Myung Moon says

    Instant pot version?

  13. Buster Epperson says


    When folks serve kori kom tang (oxtail soup), they usually have a paste of pepper (kochu jang or kochu karu, I’m not sure which. Could you please clear that up for me?

    Also, what do you put in yang nyeom jang?


    • It’s mostly gochugaru and garlic. Some people also add fish sauce, salted shrimp, sugar, etc., depending on their taste preference. Yangnyeom jang varies widely too, depending on the use and preference. See my kongnamul bap recipe or dubu salad for yangnyeomjang. Hope this helps.

      • Buster Epperson says

        Thank you, you are a real life saver. I’d forgotten about your version of yangnyeomjang as I’m not a huge fan of tubu (dubu). Sorry, I’m still trying to understand how one transliterates a kyeok ja as the initial letter into a g sound. To my ear it sounds like a K. (nat noh kko, kyeok ja ddo molla hehehe, that’s me)

  14. Holly Baker says

    5 stars
    Fantastic! Thanks for the recipe.

  15. Karla Torres says

    making this soup now- we eat it often at a Korean store in Chicago, but with a family of 4 seems better to try to make it at home! So excited, can’t wait!!