• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

FutureDish

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
  • Start Here
  • Recipes
  • Neighborhood
    • Forum
    • Photos
  • Store
  • Contact
    • About Us
  • Cart
  • Login/Register
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • YouTube
You are here: Home / Stews & Soups / Galbitang – Korean Short Ribs Stew

Galbitang – Korean Short Ribs Stew

January 24, 2018 by Dan-yul Leave a Comment

Galbitang. I absolutely love this dish! On a cold, monotonous winter day, it’s the perfect soup to get your endorphins running.

Galbitang

Skip to Recipe

In Seoul, there are many speciality galbitang shops. These specialty shops often have deals with local butchers or wholesale meat markets to get high-quality beef at an affordable price. So a bowl of Galbitang costs around 10,000 Won (~$10 USD). Not bad at all 🙂

On the flip side, it costs an arm-and-a-leg to make it at home. You may not know, but Korea has among the highest (if not the highest) average beef prices in the world. A steak-quality beef cut for one person easily goes over $50. So when you see beef on sale in Seoul – I go full carpe-diem mode!

The key taste variable in this dish is the broth. The flavor comes primarily from the natural juices of the Korean radish. It tastes light and has a slight sweet after-taste.

Galbitang also brings back memories from my childhood. When I was living in the States, I had two dogs. And they loved to gnaw on rib bones. So whenever I ate galbitang at Korean restaurants, I always thought about how to bring the leftover bones home. I cringed at the thought of getting caught trying to sneak-out leftover bones from a restaurant. But if it was for my dogs – I needed to get creative.

My go-to strategy was to leave about a 1/3 of the soup. Then ask the waiter to package the leftover in a go-to box. It was mental battle to stop eating! One day, when I went to eat the soup with my sister, she bluntly asked the waiter to put the leftover bones in a to-go box. She didn’t look phased or didn’t think anything of it. I asked her don’t you think its a bit embarrassing? My sister replied: I paid for the bones too! #GirlBoss

Galbitang
Print Pin

Galbitang - Short Ribs Korean Stew

Korean short ribs are slowly boiled in a broth with Korean radish, onions and spring onions. A delicious hearty soup for the extra cold days.
Course Medium
Servings 3 servings

Ingredients

  • Galbi Beef Short Ribs - 1 kg (~2 lbs)
  • Onion - 1/2 a whole
  • Korean radish - 1/4 a whole reference video
  • Spring onion - forearm pieces use both white and green portions
  • Garlic - 10 cloves
  • Water - 8 cups
  • Mirin  or any white cooking wine - 1/3 cup 

Toppings

  • Eggs - 2
  • Dangmyeon noodles Korean Potato Starch Noodles - 1 quarter-sized bundle

Broth Seasoning

  • Soy Sauce - 2 Tablespoons if you have soup soy sauce, even better!
  • Minced garlic - 1 Tablespoon
  • Salt - 2 teaspoons add more if needed
  • Black pepper - few shakes

Dipping Sauce for Galbi pieces (Optional)

  • Soy Sauce - 1 Tablespoon
  • Vinegar - 1 teaspoon apple cider, white, rice vinegar all ok!
  • Sesame seeds - few shakes optional

Instructions

Galbi and Veggie Prep

  • Take out a large mixing bowl. Put galbi pieces in. Then fill the bowl with cold water. Let the pieces soak for at least 2 hours. (If you are not in a rush, let it sit for 4-6 hours.) Drain and rinse each piece under cold water.
  • Then take out a large pot and place the galbi pieces in. Put enough water to cover the pieces. Bring the pot up to a boil. Once it is boiling, reduce the heat to a medium-low. Let it gently boil for 5 minutes. Drain the galbi pieces and give another rinse under cold water.
  • Cut a section of the Korean radish (reference video for measurements) and peel it. Then peel the skin off the onion. Cut spring onion into the right size. Also pick out 10 garlic cloves.

Boil Stew

  • Take out your biggest pot (enough to comfortably fit in >8 cups of water). Place in the galbi pieces on the bottom. Then place in the onion, Korean radish, and garlic cloves. Fill the pot with 8 cups of water. Finally, place in mirin (or white wine).
  • Bring the large pot up to a boil on high heat. Once it is boiling, reduce the heat to a medium-low. (Note: double check that you have a gentle simmer - we don't want a roaring boil!). Then put the lid-on on the pot. Let the pot gently simmer for a total of 1 hour. However, set a timer for 30 minutes. 
  • After 30 minutes, take off the lid. Then take out the Korean radish piece only. Let it cool down. Then chop the radish into small bite-sized pieces. Set aside for later.
  • Put the lid back on the pot and let the rest boil for the final 30 minutes. 

Topping Prep

  • While you wait on the last 30 minutes, we will create a few toppings. The first is the egg strips. Take out two small bowls. Crack both eggs and separate the egg yolks. Whisk both the egg whites and egg yolks.
  • Take out a frying pan. Put it on a low heat. Put some oil in. Then once it is hot, pour the egg white in and make a mini egg patty. Set aside on your cutting board. Then repeat for the egg-yolks. When both patties have cooled down, cut each into long-thin strips. Set aside.
  • Next, we will prep the dangmyeon noodles: Fill a mixing bowl with cold water. Grab a quarter-sized bundle of noodles (~1 serving). Place it in the water. Let it soak in the water until broth is finished.

Finish Stew

  • After 1 hour of boiling, take the lid off the pot. Pick out all of the remaining vegetables: onion, spring onion and garlic pieces.
  • Then use a soup ladle to skim the oil off the top of the broth. 
  • Take a sip of the soup - as its good to know what the unseasoned broth tastes like. Then season the soup: place in soy sauce, minced garlic, salt and black pepper. You can add more later if you want.
  • Add the diced Korean radish pieces back into the soup.
  • Put the lid back on the soup and let it cook for a final 10 minutes. The seasoning and soup will come together. After 10 minutes, turn off the heat.

Serve Soup

  • If you will not eat the whole pot (~3 servings) in one setting, I would advise to make individual servings. Take out a small pot. Then drain the soaked dangmeyon noodles and add a small handful of it into the pot. Then place-in three short ribs. Add in a few ladles of the soup - make sure to get some of the radish pieces as well. 
  • Bring the individual up to a boil. Boil for 2 minutes or until the dangmeyon noodles turn soft. Turn off the heat. Pour into a bowl.
  • Garnish with egg strips and spring onions. Now, take a sip of the soup. If it tastes slightly bland, feel free to add a few shakes of salt (or dash of soy sauce).
  • You can also make a dipping sauce for the short ribs. Simply mix soy sauce, vinegar and sesame seeds together. Bon Appetite!

Notes

  • Eat with a bowl of hot rice
  • If you have soup soy sauce, use that. It is slightly saltier and lighter in color. Makes for a clearer broth.
  • See video for more details

Enjoying these recipes? Drop some love 🙃

Buy us a coffeeBuy us a coffee


Share
Tweet
Pin1
Reddit
Email
1 Shares

Filed Under: Stews & Soups Tagged With: Galbitang, Korean Short Ribs Soup, Korean Short Ribs Stew

Subscribe

Get new recipes via email.

Previous Post: « Korean Potato Soup and Grilled Sole
Next Post: Classic Doenjang Jjigae – Make it the Traditional Way »

Reader Interactions

Leave a Reply Cancel reply

You must be logged in to post a comment.

Primary Sidebar

Need Korean Ingredients?

Jajangmyeon

Face Mask Delivery

Our Mission

Future-Neighbor-Main-Page

It’s simple! We will teach Korean cuisine to every homecook in the world.

Get new recipes via email.

Today’s meal ideas

Kitchen Equipment

Korean Kitchen Appliances Worth Buying

Kongnamul Muchim

Kongnamul Muchim – Korean Seasoned Soybean Sprouts

Korean Street Toast

Korean Street Toast – Grab N’ Go Breakfast

Odeng Stew

Odeng Soup – Skewered Fish Cake with Broth

Perilla leaf kimchi

Perilla Leaf Kimchi – Pickled Wraps

Categories

  • Anju (4)
  • Articles (7)
  • Banchan (55)
  • BBQ & Meats (29)
  • Beef (10)
  • Chicken (12)
  • Course Meals (10)
  • Dessert (1)
  • Dosirak (4)
  • Finger foods (21)
  • International Foods (12)
  • K-Beauty (3)
  • Kimchi (12)
  • Korean Baked Goods (2)
  • Korean Fusion (14)
  • Noodles (11)
  • Pancakes (8)
  • Pork (12)
  • Rice (9)
  • Rice Bowls (34)
  • Seafood (21)
  • Staple Ingredients (5)
  • Stews & Soups (27)
  • Vegetarian (39)

Footer

  • Did you grow up watching the Homeshopping Channel? If you have a Korean mom, you know that channel is almost religious 😅🤣 We tried our hands on a low-budget version (lol!) to introduce our latest hit Korean food items for February from @gochujar 👍 If you’re curious to see what Korea’s best rice is + Strawberry Gochujang 🍓 + Black Vinegar that you drink, go check it out. Video link in bio 👆#koreanfood #gochujar #koreanfoodie #Seoul #kfood
  • Its been a while since we did dosirak! Today, we decided on Japanese Karaage with a few Korean Banchans: Korean Radish Namul Jjorim (무나물조림) & Gwali Pepper Muchim (꽈리고추무침). It was a beautiful pairing (tear drop) 🤤🤣😀 Recipe video in bio link 👆#dosirak #koreanfood #koreancooking #직장인도시락 #karaage
  • Today we show you how to make a baked good that’s been trending in seoul: Ang-Butter bread✌🏽It’s a combination of butter and sweet red bean paste which we made from scratch😋 We were sceptical of its taste until we tried it.. but the combination of butter & red bean paste was just phenomenal!! And kudos to @cupcakejemma for fabulous scon recipe💚🙏
#앙버터 #스콘 #scones #angbutter #redbean #redbeanpaste #baking #futuredish #futureneighbor
  • Today we made spicy gochugaru ribs, getting some sweats out in this cold weather☃️ Its spicy but not too spicy, and a bit of sweetness balances out the taste👍🏽 And the meat is so tender.. just make sure to have a bowl of rice to go with it😍 Enjoy💚 
#rib #recipes #koreanfood #spicyfood #gochugaru #futuredish #futureneighbor
  • We kicked the weekend off with the classic Korean Sausage Bread! (Video recipe in bio ☝️) I remember eating these as a kid~ good snack to calm a hungry, rumbling stomach. Got to admit, its still one my go-to’s at Korean Bakeries #koreanfood #소세지빵 #futureneighbor
  • Why are we so pumped🥳Our vision is coming true~ bringing #homecooking to every country in the world!!🤩We launched #Gochujar -online mart for Korea’s best-selling and artisanal food goods.🤤We share our excitement and plans on how we will grow this #Neighborhood store. Check out link in bio to watch😘 Follow us at @gochujar for weekly updates on products✌🏽
#koreansoysauce #koreanfood #koreaningredients #koreanrecipe
  • On the weekends, I (KT) have been learning leather goods making. This is prototype 1 for Airpods case😀 I forgot to make a hole on the bottom for charging though🤣 Will brainstorm and come back with version 2👆🏽🎈#danielcallsmestevejobs #leathergoods #leatherairpodscase #가죽공예 #에어팟케이스 #airpodscase

About your Editor

  • Facebook
  • Instagram
  • YouTube

Hi Neighbors! I'm Daniel. Well, come on into the kitchen. Roll up your sleeves and let's get our hands dirrrttty!

Most Recent Recipes

Karaage Chicken
Banchan-Lunch-3-1-Upgraded
AngButterScones-Shortened

Copyright © 2019 FutureDish · Made with ♥ from Seoul