📝 About This Recipe
Galbitang is a cornerstone of Korean celebratory cuisine, historically served at weddings and royal banquets for its clean, nourishing elegance. This clear soup features beef short ribs simmered until the meat falls effortlessly from the bone, infused with the earthy sweetness of Korean radish and aromatic medicinal notes of dried jujubes and ginseng. It is a labor of love that rewards the patient cook with a crystal-clear, deeply savory broth that warms the soul and revitalizes the body.
🥗 Ingredients
The Meat and Pre-Soak
- 3 pounds Beef short ribs (English cut, bone-in, cut into 2-inch chunks)
- Enough to cover Cold water (for soaking to remove blood)
The Aromatic Broth Base
- 14-16 cups Water (filtered water preferred)
- 1 pound Korean radish (Mu) (peeled and left in one large chunk)
- 1 large Onion (peeled and halved)
- 1 large Leek (white and light green parts only, cleaned)
- 10 pieces Garlic cloves (whole)
- 1 inch Ginger (sliced into coins)
- 5-6 pieces Dried jujubes (optional, for subtle sweetness)
Seasoning and Texture
- 2 tablespoons Soup soy sauce (Guk-ganjang) (adds saltiness without darkening the broth too much)
- 1 tablespoon Minced garlic (freshly minced)
- To taste Salt and Black pepper
- 2 ounces Sweet potato starch noodles (Dangmyeon) (soaked in warm water for 30 minutes)
Garnish
- 3 stalks Scallions (finely chopped)
- 2 large Eggs (separated and fried into thin strips (Jidan))
👨🍳 Instructions
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1
Place the short ribs in a large bowl of cold water. Soak for at least 1 hour, changing the water once or twice, to draw out the blood which ensures a clear, non-cloudy broth.
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2
In a large pot, bring enough water to cover the ribs to a rolling boil. Add the soaked ribs and blanch them for 7-10 minutes. You will see dark foam and impurities rise to the surface.
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3
Drain the ribs and discard the blanching water. Rinse each rib individually under cold running water to remove any lingering scum or bone fragments. Clean the pot thoroughly as well.
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4
Return the cleaned ribs to the clean pot. Add the 14-16 cups of water, the large chunk of radish, onion, leek, whole garlic cloves, ginger, and jujubes.
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5
Bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Simmer, partially covered, for about 1 hour and 30 minutes. Use a fine-mesh skimmer periodically to remove any fat that rises to the top.
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6
After 1.5 hours, check the radish. It should be tender but not falling apart. Remove the radish and set it aside to cool. Continue simmering the ribs for another 30-45 minutes until the meat is very tender and starting to pull away from the bone.
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7
Once the meat is tender, use a slotted spoon to remove the ribs and place them in a bowl. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot, discarding all the boiled aromatics (onion, leek, garlic, ginger).
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8
Slice the cooled radish into bite-sized, thin rectangular pieces (about 1/4 inch thick).
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9
Return the strained broth, the ribs, and the sliced radish to the pot. Add the soup soy sauce and minced garlic. Bring to a simmer for another 10 minutes to marry the flavors.
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10
While the soup finishes, prepare the egg garnish (Jidan). Whisk yolks and whites separately with a pinch of salt. Fry into paper-thin omelets in a non-stick pan, then slice into thin matchsticks.
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11
Add the soaked starch noodles to the boiling soup for the final 2-3 minutes until they are translucent and chewy.
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12
Taste the broth and adjust the seasoning with salt and black pepper according to your preference. Ladle the soup, ribs, and noodles into deep bowls.
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13
Top generously with chopped scallions and the yellow and white egg strips. Serve immediately while piping hot.
💡 Chef's Tips
For the clearest broth possible, refrigerate the strained broth overnight; the fat will solidify at the top, making it easy to remove completely the next morning. Always use 'Soup Soy Sauce' (Guk-ganjang) rather than regular soy sauce; it is saltier and lighter in color, preserving the golden clarity of the soup. If you cannot find Korean radish (Mu), Daikon is a suitable substitute, though Mu is denser and holds its shape better. Do not skip the blanching and rinsing of the ribs; this is the single most important step for a professional-grade, clean-tasting Galbitang.
🍽️ Serving Suggestions
Serve with a bowl of warm purple rice (heukmi-bap) or plain white short-grain rice. Pair with a side of well-fermented Kkakdugi (spicy cubed radish kimchi), as the acidity cuts through the richness of the beef. Provide a small dipping bowl of soy sauce mixed with a little vinegar, sugar, and wasabi for the rib meat. A chilled glass of Barley Tea (Boricha) complements the earthy tones of the soup perfectly.