Galbitang: Korean Short Rib Soup

Galbitang (Korean short rib soup)
Naomi Imatome
Prep: 2 hrs
Cook: 90 mins
Total: 3 hrs 30 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
936 Calories
64g Fat
30g Carbs
60g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 936
% Daily Value*
Total Fat 64g 82%
Saturated Fat 26g 132%
Cholesterol 202mg 67%
Sodium 2337mg 102%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 8%
Protein 60g
Calcium 120mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Galbitang is a rich but delicate Korean soup made from short ribs, Korean radish, and glass noodles (dangmyun), which are made with sweet potato starch. It most likely originated more than 800 years ago, during the waning days of the Goryeo Dynasty. Because beef historically has been expensive in Korea (and often still is), galbitang was reserved for special occasions and it's now commonly served at traditional Korean wedding receptions.

Galbitang is a hearty, substantial dish intended to fill you up. It takes a lot of preparation time, which includes pre-soaking the ribs to remove traces of blood. You can plan ahead by making a large batch of galbitang and refrigerating it or freezing it until you're ready to serve it.

Some people like to add some chili seasoning to it at the table to give it a little kick, but others prefer it plain with rice and banchan. In addition, many Koreans prefer to eat this with kimchi, so you might make certain you have some of that on hand when serving galbitang.


  • For the Soup:
  • 2 lbs. beef short ribs, English-cut (cut into 2-inch squares)
  • 2 tsp. salt
  • 4 oz. glass noodles
  • 2 scallions (sliced into 1-inch pieces)
  • For the Seasoned Radish:
  • 1/2 large Korea radish, or 2 Chinese white radishes (peeled and cut into 1-inch slices)
  • 3 tbsp. soy sauce
  • 2 tsp. sesame oil
  • 4 cloves garlic (minced)
  • 1 tbsp. sliced ginger
  • 1 tsp. finely ground pepper
  • Optional: kochukaru (chili powder)

Steps to Make It

  1. Gather the ingredients.

  2. Soak the ribs in a bowl of cold water for about 1 to 2 hours to drain the blood, changing the water a couple of times. Longer soaking may be needed (traditionally, the ribs are soaked for 8 to 10 hours).

  3. Make the seasoned radish: Mix the sliced radish with the soy sauce, sesame oil, garlic, ginger, and pepper.

  4. Place the ribs in a pot and cover with fresh water. Bring to a boil and simmer vigorously for 5 minutes.

  5. Remove the ribs from the pot and rinse off any scum or oil in cold water.

  6. In a large pot, place the ribs and cover with 4 cups of fresh water. Bring to a boil, and then simmer over high heat for 30 minutes.

  7. Add the seasoned radish and the 2 tsp. salt to the soup pot and cook for an additional 10 minutes.

  8. Add the noodles and cook for another 4 minutes.

  9. Add the sliced scallions and cook for another minute. 

  10. Serve with a sprinkle of chili powder, if desired.

Recipe Tags: