Galbitang
A hearty Korean beef short rib soup with tender meat, vegetables, and glass noodles in a savory broth. Comfort food at its finest, perfect for any season.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Blanch beef short ribs in boiling water for 2 minutes, then drain and rinse under cold water to remove impurities. This ensures a clear broth.
Step 2
Soak glass noodles in warm water for 10 minutes until softened, then drain and cut into manageable lengths.
Step 3
Bring 8 cups fresh water to a boil in a large pot. Add blanched beef short ribs, garlic, and ginger. Return to boil, then simmer for 20 minutes until meat is partially tender.
Step 4
Add soy sauce, fish sauce, and sesame oil to the broth. Stir well to combine.
Step 5
Add potato and radish pieces. Simmer for 8 minutes until slightly softened.
Step 6
Add carrot sticks and glass noodles. Simmer for 5 more minutes until noodles are tender and vegetables are cooked through.
Step 7
Taste and adjust seasoning with salt and pepper as needed.
Step 8
Ladle soup into bowls, garnish with sliced scallions, and serve hot.
Tools you’ll need
- large pot (8-quart minimum)
- knife and cutting board
- bowls for soaking
- wooden spoon
- ladle
- tongs
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