Galbitang (Short Rib Soup)
Crystal-clear beef short rib soup with tender bone-in ribs, radish, and glass noodles. Korea's most elegant soup — pure, clean, and deeply beefy.
Why This Recipe Works
- Triple-clean method (soak, blanch, skim) produces a crystal-clear broth that showcases cooking skill.
- Low gentle simmer keeps fat from emulsifying into the broth — clarity is the goal.
- Korean radish sweetens the broth naturally during the long simmer, then gets removed.
- Bone-in short ribs release collagen that gives the broth body and a silky mouthfeel.
Korea's Formal Soup
Galbitang is the soup you serve when you want to impress. While yukgaejang is loud and red, galbitang is quiet and clear — the kind of soup that says "I spent three hours making this and I want you to taste every minute." It appears at weddings, Lunar New Year, and any gathering where the host wants to signal respect. Baek Jong Won's 3.5-million-view version strips it down to the essential technique: clean your ribs properly, simmer gently, and let the beef speak.
Galbitang (Short Rib Soup)
🛒 Ingredients
- ✦2 lbs bone-in beef short ribs (English cut)
- ✦10 cups water
- ✦1/2 Korean radish (mu), cut into large chunks
- ✦5 cloves garlic, whole
- ✦1 small onion, halved
- ✦1 tablespoon soy sauce
- ✦1 bundle glass noodles (dangmyeon), soaked
- ✦2 green onions, sliced
- ✦1 egg, beaten (optional)
- ✦Salt and black pepper to taste
- ✦1 teaspoon sesame oil
👨🍳 Instructions
01Step 1
Soak short ribs in cold water for 2-3 hours, changing water every 30 minutes. This draws out blood and impurities for a clear broth.
02Step 2
Blanch ribs: Place in a pot of cold water, bring to a boil, boil for 5 minutes. Drain, rinse each rib under cold water, scrubbing off any scum.
03Step 3
In a clean pot, add blanched ribs, 10 cups fresh water, radish, garlic, and onion. Bring to a boil over high heat.
04Step 4
Reduce to a gentle simmer. Cook for 60-90 minutes until the meat is tender and pulls easily from the bone. Skim any remaining foam.
05Step 5
Remove radish, garlic, and onion. Season broth with soy sauce, salt, and pepper.
06Step 6
Add soaked glass noodles to the pot. Cook for 5 minutes until transparent.
07Step 7
Drizzle beaten egg into the simmering soup if desired. Ladle into bowls with ribs and noodles. Garnish with green onions and sesame oil.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Beef short ribs...
Use Beef shank or oxtail
Oxtail makes an even richer version (kkori gomtang) — increase cooking time to 2+ hours
Instead of Korean radish...
Use Daikon radish
Similar sweetening effect — cut into large chunks so it doesn't disintegrate
Instead of Glass noodles...
Use Omit entirely
Traditional galbitang often has no noodles — the meat and broth are the focus
🧊 Storage & Reheating
In the Fridge
Store for 3-4 days. The broth may gel when cold — that's collagen, and it's a sign of good galbitang.
In the Freezer
Freeze for up to 3 months. The collagen-rich broth freezes and reheats beautifully.
Reheating Rules
Reheat gently in a pot. Add a splash of water if the broth has reduced.
❓ Frequently Asked Questions
Why is my galbitang cloudy?
Three common causes: not soaking the ribs long enough, skipping the blanching step, or boiling too aggressively. Galbitang requires patience — cold soak, blanch, gentle simmer. Each step removes impurities that would cloud the broth.
What is the difference between galbitang and gomtang?
Galbitang uses meaty short ribs and has a lighter, clearer broth. Gomtang uses bones (often leg bones) simmered for 6+ hours until the broth turns milky white from extracted collagen and marrow. Galbitang is elegant; gomtang is deeply rustic.
The Science of
Galbitang (Short Rib Soup)
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