Korean · Dinner
Korean Beef Short Rib Soup
Galbitang Short Rib Soup
Korean clear short rib soup simmered with daikon, onion, and garlic until the broth runs clean, finished with glass noodles, scallion, and a few drops of soy at the table.
$$
10 minsPrep
70 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
420Calories
38gProtein
16gFat
28gCarbs
4gSugar
3gFiber
720mgSodium
85mgChol
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Instructions
1
Prep
Soak 600g short ribs in cold water 10 minutes. Soak 60g glass noodles in warm water 10 minutes, drain. Cut 240g daikon into 2cm chunks. Halve 2 small onions. Smash 10 garlic cloves. Slice 20g ginger. Slice 2 spring onions thinly, keep 2 whole.
2
Blanch
Bring 1 litre water to a boil over high heat. Add drained ribs, boil 5 minutes until grey scum rises and meat surface turns opaque. Drain, rinse ribs thoroughly under cold water until clean.
3
Simmer 1
Place ribs in a heavy pot with 2.4 litres cold water, halved onions, smashed garlic, ginger slices, and whole spring onions. Bring to a boil over high, then reduce to low and simmer uncovered 50 minutes until meat yields easily to a fork.
4
Skim
Strain broth through a fine sieve into a clean pot, discarding aromatics. Return broth and ribs to pot. Skim excess fat from the surface with a spoon until clean.
5
Simmer 2
Add daikon chunks, simmer on medium-low 15 minutes until radish edges turn translucent. Add drained glass noodles, simmer 3 minutes until tender and slippery. Season with 1.5 tsp salt and 1 tsp black pepper.
6
Plate
Ladle soup into deep bowls. Drizzle 20ml soy sauce and 10ml sesame oil over top, scatter sliced spring onion to finish. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) beef short ribs, bone-in, English-cut
- 240g (8.5 oz) daikon radish
- 2 small yellow onions
- 60g (2.1 oz) dried glass noodles
- 3.4 l (14.3 cups) cold water
- 10 garlic cloves
- 20g (0.7 oz) fresh ginger
- 4 scallions
- 20ml (4 tsp) soy sauce
- 10ml (2 tsp) toasted sesame oil
- 1.5 tsp fine sea salt
- 1 tsp freshly ground black pepper