Korean Short Rib Stew (Galbitang)

Korean Short Rib Stew (Galbitang) is a traditional Korean soup made with beef short ribs, radish, onions, and other seasonings. The dish is known for its clear broth and tender meat that falls off the bone.

To prepare Galbitang, the beef short ribs are first simmered in water with onion and garlic for several hours until the broth becomes rich and flavorful. Then, sliced radish and green onions are added to the broth, along with soy sauce, salt, and other seasonings. The soup is then simmered until the vegetables are tender and the flavors are fully developed.

Galbitang is often served as a comforting and nourishing meal in Korean households, particularly during the colder months. It is usually accompanied by steamed rice and various side dishes. The dish is also believed to have health benefits, including boosting the immune system and aiding digestion.


1.Dip the ribs in cold water for 2-3 hours and drain the blood.

(The reason for removing blood is to remove the smell of meat and make the soup taste clean.)

2.To remove impurities from the meat, boil it in boiling water for about 5 minutes and wash it.
(Wash the meat thoroughly under running water)

3.Put the washed ribs back into the pot and boil them with green onion roots and bay leaf whole pepper.

4.After about 30 minutes, remove the pepper and bay leaf and boil for another 30 to 40 minutes.

Remove whole black pepper and bay leaves and season the meat with 2 Tbsp of soy sauce until the meat is seasoned again for another 30 minutes.

5.When boiled meat and broth cool down, place in the refrigerator for about a day.

6.The fat on top of the stock that was in the refrigerator for a day is solidified like white chocolate.
It’s a good way to get rid of the grease.
It’s gonna take a while, but…Try to reduce cholesterol in your food as much as possible and eat healthy, even if it’s annoying.

7.Cut the trimmed radish into large pieces.
(I went to a restaurant famous for short rib soup and they cut radish in big pieces. It looks delicious, so after that, cut the radish into large pieces.)

8.Add the degreased broth and meat again and boil for about 20 minutes.

9.Add the chopped green onions and boil again for about 5 minutes.

10.It’s a glass noodle used to make japchae.
It’s a delicacy if you put it in galbitang.
Let the glass noodles soak for about an hour.

Before you eat it, put the galbitang in together and put the noodles in for about 5 minutes. We boil it together and eat it.

Enjoy Galbitang and have a great day today!

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