Galbitang

Name: Galbitang
Cook time: 145 min
Total time: 145 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 kg Beef Short Ribs, bone-in; 3 l Water; 500g Korean Radish, mu, peeled and cut into large chunks; 1 medium Onion, halved; 10 cloves of Garlic, lightly crushed; 1 tsp Black Peppercorns, whole; 2 Scallions, cut into 5 cm pieces; 2 tbsp Korean soup soy sauce, guk-ganjang; 1 1/4 tsp Fine Sea Salt, to taste; 120g Sweet Potato Glass Noodles, dangmyeon, soaked in warm water until pliable; 2 Scallions, finely sliced; 1/4 tsp Ground Black Pepper

Galbitang is a clear, comforting Korean short rib soup with a rich, savory beef broth and tender, fall-off-the-bone ribs. Simmered slowly with Korean radish, aromatics, and seasonings, it's brightened with scallions and glass noodles for a hearty, soothing bowl perfect for chilly days.

Galbitang is a clear, comforting Korean short rib soup with a rich, savory beef broth and tender, fall-off-the-bone ribs. Simmered... Show more

Traditional Korean Recipe

Health Grade

C+ · Balanced

Time

2 hrs

Price

2,98 €

Calories

899 kcal

meal prep

one pot

high protein

low carb

Method

Prep the vegetables

Peel the Korean Radish (mu) and cut it into large chunks, halve the Onion, lightly crush the Garlic cloves with the flat side of a knife, and cut the Scallion into two batches: 2 stalks into 5 cm pieces for the broth and 2 stalks into thin slices for serving.

Simmer the broth

Give the Beef Short Ribs (bone-in) a quick rinse, then add them to a large heavy pot with the Water. Bring it to a boil over medium-high heat, then lower the heat to a gentle simmer and skim off any gray foam that rises. Add the radish, onion, garlic, Black Peppercorns (whole), and the scallion pieces, then simmer for 1 hour 30 minutes, until the meat is tender and the broth is clear and fragrant.

Soak the noodles

While the broth simmers, soak the Sweet Potato Glass Noodles (dangmyeon) in warm water for 15 minutes, or until pliable. Drain them well and set them aside so they don't water down the soup.

Season the broth

Lift out the onion, garlic, black peppercorns, and scallion pieces, then stir in the Korean soup soy sauce (guk-ganjang) and Fine Sea Salt. Taste the broth and keep seasoning until it tastes savory, clean, and lightly salty.

Assemble and serve

Divide the noodles among warm bowls, then ladle the hot broth over them with the ribs and radish. Finish each bowl with the sliced scallion and a little Ground Black Pepper, and serve immediately while the soup is steaming.

Ingredients

Method

For 4 servings

Adjust servings

For the broth

1.5 kg Beef Short Ribs, bone-in
3 l Water
500g Korean Radish, mu, peeled and cut into large chunks
1 medium Onion, halved
10 cloves of Garlic, lightly crushed
1 tsp Black Peppercorns, whole
2 Scallions, cut into 5 cm pieces

To season

2 tbsp Korean soup soy sauce, guk-ganjang
1 1/4 tsp Fine Sea Salt, to taste

To serve

120g Sweet Potato Glass Noodles, dangmyeon, soaked in warm water until pliable
2 Scallions, finely sliced
1/4 tsp Ground Black Pepper

🧂 Plus ~3g of salt

Nutrition

Per Serving.

Calories

899 kcal

45% of Daily kcal

Protein

44 g

89% RDI

Fat

66 g

27g sat fat

Carbs

33 g

12% RDI

Sugar

4.2 g

8% RDI

Fiber

3.8 g

13% RDI

Salt

6.1 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C+ · 6.6 / 10

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