Galbitang (Korean Beef Short Rib Soup)

Ingredients

• 1 kg Beef short ribs (flanken) (cut into pieces about 4 cm)
• 500 g White radish (daikon) or turnip (peeled and cut into 4 cm sections)
• 1 piece White onion (cut in half, then into quarters)
• 2 stalks Scallion (green onion) (white parts separated, green parts reserved for garnish)
• 4 pieces Garlic cloves (finely chopped)
• 1 tbsp Soy sauce (tamari if you avoid gluten)
• 1 tsp Salt
• ½ tsp Ground black pepper
• 100 g Sweet potato vermicelli (dangmyeon) (soaked 10 min then rinsed)
• 3 L Water (for the broth)

Instructions

1. Ingredient preparation

   Cut the beef short ribs into pieces about 4 cm. Peel the radish and cut it into sections of the same size. Remove the roots of the scallion, separate the white and green parts. Cut the onion in half then into quarters. Chop the garlic.

   Time: PT15M

2. Blanching the ribs

   Place the rib pieces in a pot, cover with cold water and bring to a boil. Let boil for 10 minutes, skimming off impurities regularly. Drain, rinse the ribs with cold water and set aside.

   Time: PT15M

   Temperature: 100°C

3. Cooking the broth

   Return the blanched ribs to the pot. Add the radish, onion, white parts of the scallion and 3 L of water. Salt with one teaspoon. Bring to a boil, skim if needed, then reduce heat to minimum and let gently simmer for 2 hours 30 minutes.

   Time: PT2H30M

   Temperature: 90°C

4. Final seasoning

   After cooking, remove the ribs and vegetables. Taste the broth and adjust seasoning with 1 tbsp soy sauce, a pinch of salt and pepper. Add the chopped garlic, then return the ribs sliced into 4‑5 mm rounds to the broth.

   Time: PT10M

5. Adding the vermicelli (optional)

   Soak the sweet potato vermicelli in warm water for 10 minutes, then drain. Add them to the broth and bring to a boil for 1 minute before removing from heat.

   Time: PT5M

   Temperature: 100°C

6. Plating and serving

   Pour the soup into bowls, sprinkle with chopped green scallion. Serve immediately with kimchi and white rice.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef short ribs (flanken): Beef chuck, Beef shank
• Instead of White radish (daikon) or turnip: Rutabaga, White radish
• Instead of White onion: Shallot
• Instead of Scallion (green onion): Green shallot
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Soy sauce: Gluten‑free soy sauce
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Sweet potato vermicelli (dangmyeon): Glass noodles, Fine rice noodles

Equipment Needed

• Large pot (minimum 5 L)
• Cutting board
• Chef's knife
• Strainer or skimmer
• Bowl for soaking vermicelli (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Blanch the ribs to obtain a clear broth.
• Skim regularly during the first boil.
• Slow cooking on very low heat for 2 h30.

Chef Tips from the Video

• Add a small stalk of lemongrass or a piece of ginger during cooking for an extra aromatic note.
• For a richer flavor, add a tablespoon of Korean chili paste (gochujang) when serving.

Troubleshooting

Storage

Refrigerator: Store the broth in an airtight container 3 to 4 days.

Freezer: The broth freezes for 2 to 3 months. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth the day before, let it cool then refrigerate. Gently reheat before adding the vermicelli.
• The vermicelli can be prepared ahead and kept in cold water.