Korean Radish and Beef Short Rib Soup (Galbitang) | Simple Helper Recipe

My Good Maid

9月8日

讀畢需時 4 分鐘

Beef short ribs (with bone): Approx. 1–2 lbs (Choose thick meat with a moderate amount of fat for a richer broth)
White radish: 1 piece (peeled and cut into large chunks)

Onion: 1 whole (cut into large chunks)
Leek: 1 stalk (cut into sections)
Garlic: 5–6 cloves (whole, lightly crushed)
Fresh ginger: 3–4 slices
Whole black peppercorns: Approx. 1 tsp (lightly crushed to release flavor and remove gamey smell)

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Step 1: Prep the Beef (Remove Blood)

Soak: Wash the beef short ribs. Soak them in cold water for 30 minutes to 1 hour. Change the water 1–2 times during this process to thoroughly drain the blood. This is the ultimate secret to keeping your Galbitang broth perfectly clear and free of impurities.
Blanch: Put the soaked beef ribs into a pot filled with cold water. Bring to a boil over medium heat so the blood scum and impurities rise to the surface. Let it boil for 5–8 minutes, then remove the ribs and rinse off any residue with warm water. Set aside.

Step 2: Simmer the Beef Broth Base

Boil: In a large soup pot, add plenty of clean water. Add the prepped beef ribs, onion chunks, leek sections, crushed garlic, ginger slices, and crushed peppercorns.
Skim: Bring to a boil over high heat. Constantly use a ladle to skim off any foam, impurities, and excess oil from the surface.
Simmer: Once boiling, turn the heat down to low. Cover the pot and simmer for 1 to 1.5 hours until the beef on the ribs becomes tender.

Step 3: Add Radish & Seasoning

Remove Aromatics: Scoop out and discard the cooked onion, leek, and ginger from the pot to keep the broth clean and clear.
Add Radish: Add the chopped white radish blocks. Turn the heat up to medium to bring it to a boil again, then reduce to low heat. Cover and simmer for 20–30 minutes until the radish becomes translucent and soft.
Season: Add the Korean soup soy sauce, salt, and a splash of fish sauce. Taste and adjust until it reaches a perfectly savory and salty balance.

Step 4: Garnish & Serve

When serving, arrange the beef ribs and radish neatly in a bowl. Pour the clear, rich beef broth over them, top with a generous handful of chopped green onions, and enjoy while hot!

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Choose bone-in ribs: When buying ingredients, bone-in cuts make a much more flavorful soup than pure meat (like beef rib fingers) because the essence of the bone marrow dissolves into the broth.
Be patient with skimming: Make sure to skim off the floating foam diligently while simmering. This gives the Korean clear soup its beautiful golden, crystal-clear color and a rich yet clean taste.
Add glass noodles: No matter which flavor variation you cook, you can add soaked glass noodles (vermicelli) 5 minutes before turning off the heat. The noodles absorb the essence of the beef bone broth, giving them a chewy texture and instantly upgrading this soup into a highly filling, one-pot meal.

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🌶️ Korean Pocha Style (Rich & Spicy)

In the last 20 minutes of simmering, add a spicy paste made of Korean chili flakes (Gochugaru), minced garlic, Korean soybean paste (Doenjang), and a touch of sesame oil.
The broth turns a fiery red, offering a rich, spicy, and deeply savory bean flavor. Perfect for warming up in winter and pairs beautifully with rice.

🪵 2. Royal Herbal Style (Sweet & Nourishing)

When you first start simmering the soup base, add 3–4 red dates (jujubes), 1 small handful of goji berries, and a few slices of Codonopsis (Dang Shen) or 1 small Korean ginseng root.
The natural sweetness of the herbs balances the richness of the beef. It infuses the broth with a subtle ginseng aroma and a sweet aftertaste, making it highly nourishing.

🥬 3. Korean Home-style Kimchi (Sour & Appetizing)

Add aged sour kimchi (cut into strips) and soft tofu into the pot to simmer together with the radish.
The sour and spicy juices of the kimchi melt into the deep beef bone broth. It is incredibly appetizing and perfect for hot summer days when you lose your appetite.

🧄 4. HK-Style Pepper & Potato (Local Fusion)

Double the amount of whole black peppercorns (crush them thoroughly, or add some white pepper powder), and add diced potatoes to cook along with the radish.
As the potatoes cook down, they release starch to create a thicker, milkier broth. Combined with the fiery kick of white pepper, it is deeply comforting and full of local HK flavor.