Galbitang (Clear Korean Beef Short Rib Soup)
Galbitang is a clear Korean soup made by simmering beef short ribs in water with radish, garlic, and green onion until the broth develops a deep, beefy depth without becoming cloudy. Unlike the milky-white seolleongtang, galbitang keeps its broth relatively translucent, letting the natural fat from the ribs contribute a subtle richness rather than heavy opacity. The radish cooks down and sweetens the liquid, and the rib meat turns so soft it falls away from the bone with gentle pressure from chopsticks. Seasoning is traditionally minimal - salt and black pepper at the table - so the honest flavor of the beef stands front and center. A garnish of egg strip and sliced green onion adds color and freshness. Galbitang is comfort food for cold evenings and a staple in Korean restaurants year-round, served steaming hot with a bowl of rice on the side.
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Instructions
- 1
Soak 800g short ribs in cold water for 1 hour to remove blood, changing water 2-3 times.
- 2
Blanch ribs in boiling water for 5 minutes to remove impurities, then rinse in cold water.
- 3
Place ribs in a large pot with 2.5L water, 1 green onion, and 6 garlic cloves. Bring to a boil.
- 4
Skim foam, reduce to medium-low, and simmer 1.5-2 hours until meat is tender.
- 5
Add 200g radish cut into large pieces and simmer 20 more minutes.
- 6
Season with 2 tbsp soup soy sauce, salt, and pepper. Garnish with shredded green onion and egg strip.
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