QiMeal
Galbitang
Galbitang · ready in 2 h 35 min · 4 servings · 495 kcal per serving · medium · 8 ingredients
A clear Korean beef short rib soup with tender meat, sweet radish, and a clean broth that rewards patient simmering.
- Prep
- 45 min
- Cook
- 1 h 50 min
- Total
- 2 h 35 min
- Serves
- 4
- kcal
- 495
- Difficulty
- medium
Ingredients · 4 servings
- 1.2 kgBeef short rib, cut across bone
- 500 gKorean radish, peeled and cut into chunks
- 80 gGlass noodle, soaked
- 6 cloveGarlic, peeled
- 4Green onion, sliced (to serve)
- 3000 mlWater
- 10 gSalt
- 1 tspBlack pepper, ground
Equipment
stovetop, large pot, mixing bowl, colander, chef knife, cutting board, skimmer, ladle, measuring spoon, sink, tongs, serving bowl
Instructions
- Gather Ingredients
Gather all ingredients and set out a large pot, bowls, colander, knife, board, skimmer, ladle, and measuring spoons. · 10 min
What to look for: All ingredients are measured and tools are within reach.
- Soak Ribs
Soak the ribs in cold water for 30 minutes, changing the water once, and soak the glass noodles in another bowl until pliable. · 30 min
What to look for: The rib soaking water looks lightly tinted and the noodles bend easily.
- Blanch Ribs
Boil the ribs in fresh water for 5 minutes, then drain and rinse the ribs and pot to remove foam and bone grit. · 10 min
What to look for: Gray foam rises and the rinsed bones look clean.
- Start Broth
Return the rinsed ribs to the pot with 2200 g water and garlic, bring to a gentle boil, then lower to a bare simmer. · 10 min
What to look for: Small bubbles rise steadily without violent boiling.
- Simmer Gently
Simmer the ribs uncovered or slightly covered for 70 minutes, skimming foam and fat so the broth stays clear and light. · 1 h 10 min
What to look for: The broth is pale and clear with only gentle movement.
- Add Radish
Add Korean radish and salt, then simmer for 25 minutes until the radish is translucent and the beef loosens from the bone. · 25 min
When it is done: Beef should pull easily from the bone and reach at least 63°C / 145°F.
- Finish Noodles
Add soaked glass noodles and simmer for 5 minutes, then season with black pepper and extra salt only if the broth tastes flat. · 5 min
What to look for: The noodles are clear and soft but still springy.
- Serve Hot
Ladle ribs, radish, noodles, and hot broth into bowls, then scatter green onion over each serving and serve immediately. · 5 min
What to look for: Each bowl has clear broth, tender rib, radish, noodles, and fresh green onion.
Nutrition (per serving)
| kcal | 495 |
|---|---|
| Protein | 27 g |
| Carbohydrates | 25 g |
| of which sugars | 4 g |
| Fat | 32 g |
| of which saturated | 13 g |
| Fibre | 2 g |
| Sodium | 1030 mg |
Nutri-ScoreA
Allergens
None of the 14 major allergens, per our data.
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Reheat gently in a covered pot until the broth steams and the beef is hot throughout.
Ingredient substitutions
Beef short rib
- Beef back rib: Use meaty pieces so the broth still has enough body.
Korean radish
- Daikon radish: Choose a firm mild radish for the closest texture.
Glass noodle
- Sweet potato noodle: Korean dangmyeon is the classic choice for this soup.
Garlic
- Garlic powder: Use only when fresh garlic is unavailable.
Green onion
- Scallion: Use both pale and green parts if they are tender.
Salt
- Soy sauce: Use sparingly because it darkens the clear broth.
