Teresa's Recipes
Galbitang (Korean Beef Short Rib Soup)
Galbitang is a classic Korean soup that warms the soul with its rich and savory flavors. This hearty beef short rib soup is a staple in Korean cuisine, often enjoyed during family gatherings and special occasions. The tender meat, aromatic spices, and fresh green onions create a comforting dish that is both nourishing and satisfying. Pair it with a bowl of steamed rice for a complete meal that embodies the heart of Korean home cooking.
Ingredients
- 2 pounds Beef short ribs
- 8 cups Water
- 1 medium, quartered Onion
- 6 cloves, crushed Garlic
- 1-inch piece, sliced Ginger
- 1/4 cup Soy sauce
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 4, chopped (plus extra for garnish) Green onions
- 1, beaten Egg
- for serving Cooked rice
Dietary Notes
- Servings: 4-6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Calories: 450
- Fat: 30g
- Carbs: 15g
- Protein: 35g
- Sodium: 900mg
- Sugar: 1g
Instructions
- In a large pot, add the beef short ribs and enough water to cover them. Bring to a boil over high heat and cook for 5 minutes. This initial boil helps to remove impurities from the meat. Drain the ribs and rinse them under cold water, ensuring they are clean.
- Return the rinsed ribs to the same pot and add 8 cups of fresh water, quartered onion, crushed garlic, sliced ginger, soy sauce, salt, and black pepper. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and let the soup simmer gently for 2 hours, or until the meat is tender and easily pulls away from the bone. Skim off any foam or fat that rises to the surface during cooking to keep the broth clear.
- After simmering, remove the ribs from the pot. Allow them to cool slightly, then shred the meat using a fork and discard the bones.
- Return the shredded meat back to the pot along with the chopped green onions. Simmer for an additional 10 minutes to allow the flavors to meld.
- Slowly pour the beaten egg into the soup while stirring gently. Cook for another 2 minutes, allowing the egg to cook through and create delicate ribbons in the soup.
- Serve the galbitang hot with a bowl of cooked rice on the side. Garnish with extra chopped green onions for added freshness.
Tips
- For a richer flavor, consider adding a splash of sesame oil before serving.
- You can also include daikon radish or Korean radish to the soup for added depth.
- Adjust the seasoning to your taste; if you prefer a saltier broth, increase the soy sauce.