Galbitang Recipe 
Heart-warming and Delicious

Galbitang (갈비탕) is a traditional Korean soup made with beef short ribs, radish, onions and other ingredients. The clear and hearty soup is made by slowly simmering Galbi (beef bones or ribs) in water for a long time. This meal makes you feel warm and loved because it takes a lot of time to prepare, but it’s worth it.

Let’s start

I have used the following ingredients: (3-4 people) 

Making broth

• 1.2kg beef bones or marrow bones or short ribs (I used 600g beef bones and 600g short ribs)
• 1/2 Onion 
• 1 Large Leek
• 4 garlic cloves
• 3 Litre of water

Mooli is a common ingredient in Galbitang. Unfortunately, I have been unable to find any at the moment so have not included. Normally you would cut into half and boil in the broth with onion, garlic and leek. 

Seasoning

• 3 Tbs of Soy sauce
• Salt and pepper

 Preparing the meat

I obtained the beef bones and short beef ribs from a local butcher. I had to ask in advance in order for it to be kept as its not commonly sold in the UK.

To prepare the meat I have soaked it in cold water for about 3 hours. I have drained and replaced the water several times until no more blood comes out. This cleans the meat and removes blood and other impurities.

Making broth

Put 3 litres of water in a saucepan, or enough water to cover the meat/bones. Boil the bones/meat on high heat for an hour. Drain the water and tip away.  Fill the saucepan again with 3 litres of clean water.

Prepare the stock (onion, leek and garlic) and add these and the meat to the saucepan and bring it to boil. Reduce it to a medium heat and cook for 2 hours. Once finished, season the broth with soy sauce, salt and pepper. Remove the meat and put to one side and let the broth chill, once chilled and you will see fat floating on the surface of broth, remove this to make a clear broth.

Glass noodle or rice

Once you have a clear broth, you start boiling glass noodle or rice.

Dried glass noodles need to soak in cold water for 1- 2 hours until soft and boil them for 10-15 mins until slightly undercooked (see instruction on the package) and drain them.

If using rice instead, cook this normally.

To cook Galbitang

Now you are ready to bring all this together and make Galbitang. 

Bring your broth to boil again and add the beef ribs and glass noodles/rice. Just before serving, add slice of radish and sprinkle some spring onion, and season with a little more soy sauce if needed.

Serve in a clay pot or bowl for a traditional Korean Galbitang

Leftover 

If you have some left-over broth, don’t throw it away. The next day you can boil it in a pot and whisk 2 eggs while you wait for it to boil. Once soup starts boiling, add whisked egg into the soup and turn off heat and gently stir eggs with fork. Sprinkle some sliced spring onion and serve with rice. Egg soup with rice is a great breakfast to start of the day. 

Enjoy.

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