How to make Korean Short Ribs Stew (Galbitang)

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.

Trim off excess fat from the beef short ribs, leaving some for flavor.

Soak the beef short ribs in cold water for 2 hours to remove blood.

Drain and rinse the ribs under cold water.

Bring a large pot of water to a boil and add the short ribs, boiling for 5 minutes to remove impurities.

Drain the ribs and rinse them again under cold water.

Cut half of a Korean radish and half an onion into pieces, and prepare 10 cloves of garlic.

In a large pot, add the beef short ribs, radish, onion, and garlic.

Add 1/3 cup of mirin and enough water to cover the ingredients, then bring to a boil.

Reduce the heat to medium-low and simmer for 1 hour, checking back in 30 minutes to remove the radish.

Soak the Korean potato starch noodles in cold water until the soup is ready.

Separate the egg yolk and white, whip the egg white, and cook in a pan with a little oil until set, then slice.

After 1 hour, remove the radish, cut it into small pieces, and return it to the pot.

Add 2 tablespoons of soy sauce, 1 tablespoon of minced garlic, and 2 teaspoons of salt to the pot, then simmer for another 10 minutes.

Taste the broth and adjust seasoning with additional salt and black pepper as needed.

Strain the soaked noodles and portion them into bowls, adding 3 pieces of short rib and broth over the top.

Garnish with sliced egg and spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens