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5 from 1 vote

Korean Short Rib Soup, Galbitang

Korean Short Beef Rib Soup
Course: Main Course, Soup
Cuisine: Korean
Servings: 4
Calories:
Author: Seasoned by Jin

Ingredients

  • 2.4 lbs chuck short ribs
  • 1.5 lbs Korean radish chopped in big chunks
  • 1 medium onion with peel
  • 6 cloves garlic
  • 1 1"x4" ginger root slice 1/2" thickness
  • 3 bunch scallion
  • 5 cups water to boil and discard
  • 13 cups water to boil for soup
  • tbsp guk soy sauce
  • 2 tsp sea salt
  • ¼ tsp black pepper

Instructions

  • Soak the meat in cold water for 1 hour, making sure it is completly submerged. Change to clean water a few times. If the meat is frozen, add an additional hour to the soaking time.
  • Bring 8 cups of water to boil and add the ribs. Boil for 5 minutes without the lid. When time is up, discard the boiled water and wash the meat throughly in cold water.
  • Into a big stock pot, add 13 cups of water, meat, radish, ginger, garlic, onion and scallion. Bring to boil. Boil on high with lid for 30 min.
  • Bring the heat to med/low and simmer for 40 min or until the meat is tender.
  • Discard ginger, garlic, onion and scallion. Take away scum as needed and remove fat from soup.
  • Add soy sauce, salt and pepper. Stir and simmer 2-3 min and turn off heat. (If you prefer, you can also add soaked sweet potato noodles at this point) Adjust the salt level to your liking.
  • Sprinkle with pepper and chopped scallions when serving.
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