4.64 from 11 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