Galbitang Recipe

Galbitang is Korea's clear beef short rib soup, a bowl of quiet luxury: tender ribs, sweet radish and slippery glass noodles in a clean, beefy broth. It takes time, but most of it is the pot doing the work. The result is the kind of soup that feels like a gift.

Prep time

20 mins

Cook time

2 hours

Total time

2 hours 20 mins

Servings

4 servings

Calories

480

Ingredients

• 1 kg beef short ribs, cut into pieces
• 200 g Korean radish, cut into chunks
• 100 g glass noodles, soaked
• 1 onion, halved
• 6 garlic cloves
• 1 piece ginger, 5 cm
• 2 spring onions, sliced
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• Salt and pepper
• Sesame oil, to finish
• Steamed rice, to serve

Instructions

1. Soak the short ribs in cold water for 30 minutes, then drain.
2. Blanch the ribs in boiling water for 10 minutes, then rinse clean.
3. Simmer the ribs with onion, garlic and ginger in 2.5 litres of water for 1 hour 30 minutes.
4. Add the radish and cook for 30 minutes more until everything is tender.
5. Lift out the ribs and radish; strain the broth and season with soy sauce, fish sauce, salt and pepper.
6. Return everything to the pot with the glass noodles, simmer for 5 minutes, and serve with spring onions and a drizzle of sesame oil.

Pro tips

• Soaking and blanching the ribs keeps the broth beautifully clear.
• Skim the surface often during the long simmer.
• Cook the glass noodles right at the end so they do not swell and cloud the soup.
• Season gently; the broth should taste clean and beefy.

Frequently asked questions