Galbitang (Korean Clear Beef Short Rib Soup with Radish)
Why this recipe works
- Clear, clean broth: Briefly boiling and rinsing the ribs before the main simmer helps remove impurities, giving the soup its clear appearance and clean flavour.
- Layered but light: Bone-in ribs enrich the broth while garlic, spring onion and daikon add savoury depth and gentle sweetness without making the soup feel heavy.
- Stores well: The soup reheats gently and can be chilled or frozen, while keeping the rice separate preserves its texture.
Get the most out of this recipe
Timing notes
- Mostly hands-off: The active preparation is short; most of the time is the gentle simmer needed to tenderise the ribs and build a clear broth.
- Serve hot: Season the soup just before serving and ladle it out piping hot so the broth stays bright and the rice can be served alongside.
Ingredient notes
- Use bone-in ribs: Bone-in short ribs are important for both texture and flavour, as the bones help give the broth its savoury depth.
- Choose firm daikon: A firm daikon gives the soup clean sweetness and holds its shape during the final simmer.
- Cut radish evenly: Bite-sized, even pieces cook at the same rate and become tender without breaking down into the broth.
Authenticity notes
- Lightly seasoned style: Galbitang is typically kept clear and lightly seasoned, with salt and black pepper adjusted to taste at the table or just before serving.
- Serve with rice: Short-grain rice is the classic pairing, balancing the clear broth and giving the tender beef and radish a simple, satisfying base.
Make-ahead tips
- Keep rice separate: Store the soup and rice in separate containers so the rice does not absorb the broth and turn overly soft.
- Reheat gently: Warm the soup in a saucepan until piping hot, adding a little water if the broth has reduced or concentrated in storage.
- Freezes well: Freeze the soup without rice, then thaw and reheat gently for the best texture.
Equipment you'll need
Ingredients
Instructions
- Rinse the beef short ribs under cold running water, then place them in a stockpot and cover with fresh water. Bring to the boil and boil for 8 to 10 minutes to draw out impurities. Drain in a colander and rinse the ribs and pot clean.
- Return the ribs to the clean pot and add the water. Lightly crush the garlic cloves and add them, then bring to a gentle simmer. Cook, partially covered, for 75 to 90 minutes until the meat is tender but still holding on the bone.
- Skim any foam or excess fat from the surface, then add the spring onions. Peel the daikon radish and cut it into bite-sized chunks, then add to the pot. Simmer for 20 to 25 minutes until the radish is tender and the broth tastes clean and beefy.
- Rinse the short-grain rice until the water runs mostly clear, then drain well. Cook the rice in a saucepan with water according to the packet instructions until tender. Keep covered off the heat for 5 minutes, then fluff with a fork.
- Season the soup with fine sea salt and black pepper, tasting as you go. Ladle the hot soup into bowls, making sure each bowl gets ribs and radish. Serve immediately with the rice on the side.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the simmer very gentle so the broth stays clear; a rolling boil will make it cloudy.
- For a cleaner finish, skim the surface a few times during cooking, especially after the first 20 minutes of simmering.
- If serving to anyone who is pregnant, elderly, or immunocompromised, make sure the soup is kept at a steady simmer and served piping hot.
Substitutions
- Replace daikon radish with turnip for a similar sweetness and texture.
- Replace spring onion with leek for a softer allium flavour in the broth.
- Replace short-grain rice with jasmine rice if that is what you have, but the texture will be less sticky.
Storage
- Refrigerate up to 3 days
- Cool the soup quickly, then refrigerate in a sealed container. Reheat gently in a saucepan until piping hot, adding a splash of water if needed; store rice separately and reheat with a little water in the microwave or steam until hot.
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Recipe overview
- Servings: 3 bowls
- Total time: 2h 30min (25min active)
- Difficulty: Medium
- Cuisine: Korean
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