Skip to content

Meat, East Asian

Galbitang with rice

Galbitang is a clear Korean soup made from beef short ribs simmered slowly with Korean radish. This recipe serves 4, takes 2 hours, rates as moderate difficulty, and costs €4.00 per person. The key is soaking then blanching the ribs first, which keeps the broth clear and free of any off taste.

Galbitang tonight, a clear beef short rib soup simmered slowly with radish, as comforting as a warm blanket.

Galbitang with rice
Total time
2 h
Difficulty
Medium
Cost per person
€4.00
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Galbitang starts with that clear, deep broth, the kind built slowly over two hours without ever boiling hard, so it stays transparent. The short ribs give up their flavor gradually, the Korean radish turns soft and translucent, and the sweet potato glass noodles add a slippery bite that contrasts with meat that falls off the bone.

This is a winter Sunday soup, the kind you let simmer while you get on with other things. It works for a slower family dinner or for having people over without any last minute stress, since everything cooks quietly on its own. Everyone seasons their own bowl at the table with salt, pepper and scallions, just as tradition calls for.

The ingredients

4 people

Butcher

  • Beef short ribs 1 kg

Fruits and vegetables

  • Korean radish (daikon) 300 g
  • Garlic 4 cloves
  • Onion 1
  • Scallions 3 sprigs

Pantry

  • Sweet potato glass noodles 150 g
  • Soy sauceoften in the pantry 3 tbsp
  • Sesame oil 1 tsp
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch
  • Riceoften in the pantry 300 g

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Soak the short ribs in cold water, then blanch them for ten minutes in boiling water and rinse them.

    Rinse the pot too, so the broth stays clear.

  2. Put the ribs back in a pot with two liters of water, the garlic and the onion, and let it gently simmer. 1 h 15

    Keep it at a very soft simmer, not a rolling boil, that is what keeps the broth clear.

  3. Add the radish cut into large chunks and the soy sauce, and keep cooking. 25 min

    The radish turns translucent once it is cooked.

  4. Soak the glass noodles, then cook them in the broth for a few minutes. 5 min

    They soak up broth, so plan a bit of extra liquid.

  5. Cook the rice, serve the soup with scallions, salt and pepper to adjust at the table. 11 min

    Everyone seasons their own bowl to taste, that is the tradition.

Our tips to get it right

  • Pick short ribs with a bit of bone and fat on them, they give the broth more flavor than very lean cuts.
  • Skim the broth regularly during the first minutes of cooking, even after blanching, to keep the final broth clear.
  • Taste the broth before serving and add a little more soy sauce if needed, since the radish and noodles mellow the seasoning as they cook.

The variations

  • Swap the Korean radish for black radish or turnips if you cannot find it, the texture stays close.
  • For a faster version, use short ribs already cut into small pieces, which can cut the simmering time down to 45 minutes.
  • For kids who are not fond of big chunks, blend a small ladle of broth with some cooked radish and serve it on the side.

What to serve it with

  • Warm white rice
  • Tangy kimchi
  • Cold barley tea

Storage

Galbitang keeps for 2 to 3 days in the refrigerator in a sealed container, with the broth and meat together. It freezes well for up to 2 months, ideally without the rice or noodles, which you add fresh when serving. Reheat it gently over low heat so the meat does not toughen.

Questions about this dish

Can you make galbitang ahead of time?

Yes, galbitang broth actually tastes better reheated the next day. Prepare the base with the meat and radish, then add the glass noodles only when serving so they do not overswell.

Why do you need to soak the short ribs first?

Soaking in cold water draws out blood and impurities that would cloud the broth. That step, together with blanching, is what keeps the broth clear instead of murky.

Can you use a different type of noodle?

Rice vermicelli works too, though the texture will be a bit softer. Skip regular wheat noodles, since they change the character of the dish too much.

Does galbitang freeze well?

Yes, the broth with meat and radish freezes well for up to 2 months. Add fresh noodles and rice only after thawing, right when you reheat it.

How long does it take to make a galbitang with rice?

Count 2 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a galbitang with rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a galbitang with rice cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

East Asian cuisines

See all

Beef recipes

See all