Galbitang (Beef Rib Soup)

Galbitang (Beef Rib Soup)

Galbitang is a traditional Korean soup made with beef short ribs, garlic, and a variety of aromatic ingredients, creating a rich and comforting dish. It’s known for its clear broth and tender meat, and it’s often enjoyed as a restorative meal. Here’s how to make a simple and delicious Galbitang:

Ingredients:

Beef short ribs: 1-1.5 pounds (about 500-700g)

Garlic: 5-6 cloves, smashed

Ginger: 2-3 slices (optional for extra depth of flavor)

Onion: 1 medium, halved

Korean radish (mu): 1/4-1/2, sliced into thick pieces (optional, adds a refreshing flavor)

Soy sauce: 1-2 tablespoons (for seasoning)

Salt: to taste

Black pepper: freshly ground, to taste

Green onions: 2-3 stalks, chopped (for garnish)

Sesame oil: 1 tablespoon (for flavor)

Rice: for serving (optional but common with Galbitang)

Instructions:

Prepare the Beef Short Ribs:

Soak the short ribs in cold water for 30 minutes to remove excess blood and impurities. This helps to keep the broth clear.

After soaking, rinse the ribs under cold water.

Boil the Ribs:

In a large pot, add the soaked short ribs and enough cold water to cover them (about 10-12 cups). Bring it to a boil over high heat.

Once it begins to boil, reduce the heat and simmer for about 10 minutes, skimming off any scum or impurities that rise to the top.

Add Aromatics:

After skimming the scum, add the garlic, ginger, onion halves, and Korean radish (if using) to the pot.

Continue to simmer the broth on low heat for about 2-3 hours. The longer you simmer, the more flavorful and rich the broth will become. You can also cook it in a slow cooker for 4-6 hours on low.

Season the Soup:

Once the short ribs are tender and the broth is flavorful, remove the meat and bones from the pot.

Discard the onion, ginger, and radish (if used), and return the meat to the pot. Add soy sauce, salt, and black pepper to taste.

Final Touches:

Let the soup simmer for another 20 minutes to allow the flavors to combine.

Just before serving, drizzle a small amount of sesame oil into the soup for added fragrance and richness.

Serve:

Serve the Galbitang hot, garnished with freshly chopped green onions. It’s traditionally served with a bowl of steamed rice and kimchi on the side.

Tips:

Tender Meat: Make sure to simmer the soup for long enough so the meat becomes tender and easy to fall off the bone.

Radish: If you can find Korean radish (mu), it adds a unique, subtle flavor that makes the soup more authentic, but it’s optional.

Broth Clarity: If you want an even clearer broth, you can strain the soup after cooking and before serving, although it’s not a must in most recipes.

Galbitang is a perfect dish for any occasion, whether you’re looking for something to warm you up in the winter or a dish to enjoy with family and friends. It’s savory, soothing, and packed with comforting flavors.