Galbitang (Clear Korean Beef Short Rib Soup)
Quick answer
Galbitang is a clear Korean soup built from long-simmered beef short ribs, extracting a deep, clean beef flavor without the milky opacity of seolleongtang or gomtang.
What makes this special
- Galbitang delivers a clear, concentrated beef flavor through long-simmered beef short ribs.
- 1.5 to 2 hours on low heat produces clear but intensely flavored beef broth
- Broth that sets to jelly when chilled signals ideal collagen extraction
Key ingredients
Core cooking flow
- 1 Soak 800 g beef short ribs in cold water for 1 hour, changing the water 2-3...
- 2 Blanch ribs in boiling water for 5 minutes to remove impurities, then rinse well under cold water.
- 3 Place ribs, 2.5 L water, 1 green onion stalk, and 6 garlic cloves in a large...
Galbitang is a clear Korean soup built from long-simmered beef short ribs, extracting a deep, clean beef flavor without the milky opacity of seolleongtang or gomtang. Before cooking, the ribs are soaked in cold water for one to two hours to draw out blood, which is what allows the finished broth to stay clear and free of off-flavors. The radish goes in from the beginning, slowly releasing a gentle sweetness as it absorbs the surrounding broth and becomes fully saturated with beef flavor. The ribs need time - the measure of doneness is the meat sliding cleanly off the bone with minimal pressure from chopsticks. Unlike bone-based broths that turn white from emulsified collagen and fat, galbitang remains translucent because the fat from the rib meat dissolves more gently, leaving a subtle richness rather than heaviness. Seasoning is deliberately restrained, using only salt and white pepper at the table so nothing interferes with the honest taste of the beef. Garnishes of sliced egg crepe and green onion add color and a fresh note. The soup is served year-round in Korean restaurants, always arriving steaming hot alongside a bowl of plain rice.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 800 g beef short ribs in cold water for 1 hour, changing the water 2-3 times until the water runs light.
- 2Heat
Blanch ribs in boiling water for 5 minutes to remove impurities, then rinse well under cold water.
- 3Control
Place ribs, 2.5 L water, 1 green onion stalk, and 6 garlic cloves in a large pot; bring to a boil over high heat, then reduce to medium-low.
- 4Control
Skim off foam carefully; simmer over medium-low heat for 1.5-2 hours until ribs are tender enough for chopsticks to pierce easily.
- 5Heat
Cut 200 g daikon into large chunks, add to pot, and cook for 20 more minutes until the radish is translucent and tender.
- 6Finish
Season with 2 tbsp soup soy sauce, salt, and pepper to taste.
Serve topped with shredded green onion and egg garnish.
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