Galbitang (Korean quick rib soup) is a soothing, clear broth made with beef quick ribs, Korean radish, garlic, and onion till tender and flavorful, served with glass noodles (dangmyeon). This comforting Korean soup will be made historically on the stovetop or shortly within the Instant Pot.
Growing up in Korea, my mom often made galbitang (Korean quick rib soup) when she obtained quick ribs as a New Year’s present. Back then (and even as we speak) gifting high-quality beef was thought-about a considerate gesture, and a giant pot of galbitang on the range at all times meant one thing particular was being ready.
I nonetheless bear in mind how the quick rib soup warmed me on chilly winter days — wealthy however not heavy, easy however deeply satisfying.
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I additionally recall attending many household marriage ceremony banquets as a baby, the place galbitang was at all times served to friends. The tender quick ribs and tender strips of Korean radish and glass noodles (dangmyeon) within the clear broth have been one thing everybody, even younger youngsters, may get pleasure from.
It’s a dish that feels each elegant and comforting, an ideal reflection of Korean hospitality and residential cooking. I’m completely satisfied to share my galbitang recipe — genuine in taste but straightforward to make at residence, whether or not you employ the Instant Pot or the stovetop.
Why I Don’t Soak Short Ribs Anymore
In the previous, Korean cooks typically soaked quick ribs in chilly water to take away blood and get rid of gamey odors. But trendy butchering practices make this step pointless. The crimson liquid you see in packaged meat isn’t blood — it’s largely water blended with myoglobin, a pure muscle protein.
After years of creating galbitang each in Korea and overseas, I’ve discovered {that a} fast parboil and rinse produce the identical clean-tasting broth with out the additional soaking step. It retains the method easy whereas preserving the meat’s deep taste and readability of the soup.
If you’re interested in how this technique compares to different beef soups, you can even verify my Beef Bone Soup (Seolleongtang) recipe, the place I clarify how bones are ready in an analogous approach.
Ingredients for Authentic Galbitang (Korean Short Rib Soup)
Beef Short Ribs (Galbi): Use Korean-style quick ribs or English-cut ribs with loads of meat hooked up to the bone. The bone marrow provides depth, whereas the fats offers physique to the broth. I at all times search for ribs with even marbling — they flip meltingly tender after lengthy simmering.
- Tip: If you possibly can, purchase ribs minimize throughout the bone (flanken-style) from a Korean marketplace for a standard presentation. This is similar minimize utilized in galbijjim (Korean braised short ribs)one other standard Korean dish made with a wealthy soy-based sauce.
Korean Radish (Mu): This is likely one of the defining flavors of galbitang. It provides pure sweetness and readability to the broth. My mom by no means skipped it, and neither do I. If you possibly can’t discover Korean radish, daikon makes a good substitute, however the taste can be barely milder.
Aromatics: Onion, garlic, and inexperienced leek convey steadiness to the meat’s richness. I typically add a couple of dried shiitake mushrooms for delicate umami and colour. Slice giant items to allow them to be eliminated simply after simmering for a transparent broth.
Dried Sea Kelp (Dashima): A small piece of dried kelp steeped on the finish offers the broth its signature savory depth. Don’t pressure-cook it — add it after simmering to keep away from a slimy texture.
Hwanggi (Optional): This Korean herb, typically utilized in samgyetang (ginseng chicken soup)provides a delicate earthy aroma. It’s optionally available however enhances authenticity if you will discover it in an Asian market.
Korean Glass Noodles (Dangmyeon): Made from candy potato starch, these noodles add chewiness and make the soup extra satisfying. Soak them briefly earlier than including close to the tip to maintain the broth clear.
Seasonings: Use Korean soup soy sauce (guk-ganjang) to season the broth — it’s saltier and lighter in colour than common soy sauce. I typically add a spoonful of Korean tuna sauce for additional umami. Finish with salt to style, black pepper, and chopped inexperienced onions.
How to Make Galbitang (Instant Pot and Stovetop)
Instant Pot Method
Parboil and Prep the Ribs. Start by briefly boiling the ribs to take away impurities. You’ll discover the froth and cloudy water — that’s what you don’t need in your soup. Rinse the ribs beneath heat water, scraping off any bone residue. This step ensures a transparent, clear broth later.
Build the Broth Base. In your Instant Pot, mix the clear ribs with massive chunks of Korean radish slices, onion, garlic, and leek. I prefer to tuck them into a big dashi bag so the broth stays clear whereas the flavour totally infuses. Add water and set it to the Soup perform.
Visual cue: The broth ought to flip a lightweight golden tone, and the fats will start to pool on prime. That’s when you recognize the meat taste has totally developed.
Add Depth and Seasoning. Remove the aromatics and steep a bit of dried sea kelp for a couple of minutes to spice up umami. Don’t overdo it! Kelp that stays too lengthy could make the broth barely slimy.
Refine the Broth (optionally available). If you propose to serve straight away and don’t thoughts just a little richness, swap your Instant Pot to Sauté mode, add the skinny radish slices, and simmer till they flip tender and translucent.
For a lighter, cleaner style, cool the broth and refrigerate it in a single day. The fats will rise and solidify, making it straightforward to skim off earlier than reheating. This easy step offers galbitang its signature clear broth and deep, refined taste.
Season and Finish. Once the broth is evident and prepared, season it gently with Korean soup soy sauce, just a little salt, and, when you like, a splash of Korean tuna sauce for additional umami depth. Galbitang ought to style clear and balanced, not overly salty, so alter slowly and style as you go.
Add Dangmyeon Noodles. Meanwhile, soak Korean glass noodles (dangmyeon) in scorching water till tender, then drain and add them to the soup. Let them simmer for a minute or two, simply sufficient to soak up the savory broth with out turning mushy. Garnish with inexperienced onion and serve scorching!
Stovetop Method
If you like the normal approach, you possibly can cook dinner galbitang on the stovetop as an alternative of the Instant Pot.
Simply simmer the parboiled quick ribs and aromatics in a pot for about 1–1.5 hours till the meat turns into tender and the broth is evident.
You also can discover the total stovetop directions within the Recipe Notes part under.
Galbitang (Korean Short Rib Soup)
Galbitang (Korean quick rib soup) is a comforting Korean beef soup with tender quick ribs, Korean radish, and glass noodles (dangmyeon) in a transparent, savory broth. Make it the normal approach on the stovetop or a faster model within the Instant Pot.
Soup base aromatics
- 2 giant slices (200 g) Korean radish (or daikon), 2-inch thickness
- 1 giant onion, minimize in half
- 10 cloves garlic
- 2 Asian leek, or common leek
- 2 dried shiitake mushroom, optionally available
- 2 sticks Korean herb (hwanggi), optionally available
- 1 giant piece (8–10 cm dried sea kelp
- 8 cups (2 L) water
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To parboil and clear the ribs: convey a big pot of water to a boil. Add the quick ribs and boil for 10 minutes over medium-high warmth to take away impurities. Drain and rinse beneath scorching water, scraping off any residue from the bone cuts.
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To cook dinner the broth:Instant I can: place the ribs, giant chunks of radish, leek, onion, garlic, and optionally available substances (shiitake mushrooms, hwanggi) within the pot. Add 8 cups (2 L) water. Close the lid, set to Soup mode for half-hour. Let stress launch naturally 10 minutes, then quick-release.Stovetop: mix the ribs, aromatics, and eight cups (2 L) water in a big pot. Bring to a boil, cowl, then simmer gently 1 to 1 ½ hours till the meat is tender, including extra water if wanted.For each strategies, take away and discard aromatics. Add the dried sea kelp; steep 5 minutes, then take away.Tip: Use a dashi bag for aromatics to maintain the broth clear and straightforward to pressure.
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To refine the broth: for a cleaner broth, cool and refrigerate in a single day. Skim off the hardened fats earlier than reheating.If serving straight away, swap the Instant Pot to Sauté mode (or use the stovetop) and proceed.
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Radish and seasoning: Add skinny radish slices and minced garlic; simmer 3 minutes till tender. Season calmly with Korean soup soy sauce, salt, and (optionally available) Korean tuna sauce for additional depth. Taste and alter — galbitang must be clear and balanced.
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For dangmyeon noodles: soak the glass noodles in scorching water 10 minutes; drain. Add to the soup and simmer 1–2 minutes till tender.
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To serveladle the soup into bowls with quick ribs, radish, and noodles. Top with inexperienced onion, black pepper, and sliced shiitake mushrooms (if used). Serve scorching with steamed rice and kimchi or easy banchan.
Calories: 485kcal, Carbohydrates: 30g, Protein: 42g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Cholesterol: 122mg, Sodium: 782mg, Potassium: 1017mg, Fiber: 2g, Sugar: 4g, Vitamin A: 136IU, Vitamin C: 20mg, Calcium: 88mg, Iron: 6mg
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