Galbitang (Korean Beef Short Rib Soup)

beef short ribs

🥗Healthier: lean beef

💰Cheaper: pork ribs

Pork ribs are often less expensive and still provide a rich flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos offer a similar taste.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

radish

🥗Healthier: turnip

💰Cheaper: daikon

Daikon is often more affordable and has a similar texture.

Blanch beef short ribs in boiling water for 10 minutes to remove unwanted smell.

Drain and rinse the ribs.

Add the blanched ribs, whole Korean radish, whole onion (unpeeled), halved garlic, ginger slices, and halved green onions into a large pot.

Pour in 15 cups of cold water and bring to a boil without a lid.

Once boiling, reduce heat to medium and cover, simmering for 2 hours while skimming off scum and fat.

After 2 hours, remove the vegetables from the pot as they have released their flavor.

Slice the radish into quarter-inch thick pieces.

Season the soup with 0.5 tablespoon of light soy sauce, 0.5 tablespoon of fish sauce, and 0.5 to 1 tablespoon of salt to taste.

Bring the soup back to a boil before serving.

Serve the soup with sliced radish at the bottom of the bowl, pouring the soup over it, and garnish with green onions and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens