Short Rib Soup - Galbitang

Korean Beef Short Rib Soup or Galbitang is so warming, deliciously rich and satisfying. So simple and easy to make. You just need time.
Course Soup
Cuisine Korean
Keyword beef, hearty, simple, winter
KoreanCategory Tang(탕)
Prep Time 1 hour
Cook Time 1 hour 45 minutes
Total Time 2 hours 45 minutes
Servings 5
Calories 198kcal
Author JinJoo Lee


  • 1.5 lb beef short ribs 700g
  • 10 cup water
  • 1 yellow onion with skin on (if it’s organic)
  • 2 green onions or 1 korean leek (대파) for stock
  • 2 green onions or 1 korean leek (대파), sliced for garnish
  • 2 thick slices of ginger
  • 3-4 dried or fresh green onion roots (optional)
  • 1/2 medium size radish , cut into quarter thin slices
  • 2 tbsp chopped garlic or 5-6 whole cloves
  • 1 tbsp guk ganjang (soy sauce for soup)
  • 1 1/2 tsp Sea Salt (Trader Joe's)


  • Soak short ribs in cold water to draw out blood from the meat. Soak for 1 hour. *If you don't want to wait, you can flash boil it, discard the liquid and boil again with fresh water added.
  • Prepare one whole yellow onion with skin on.
  • Prepare cut ginger, chopped garlic, 2 whole green onions and green onion roots(optional).
  • Add ribs, ginger, green onions, onion and green onion roots and 10 cups of water in a large stock pot and bring to boil on medium high heat.
  • Once it starts to boil, lower heat to medium, skim off any brownish foam that accumulates on top. This is necessary if you want a clear soup. It also helps you skim off fat. Here's how much I ended up with after 3 or 4 times of removing foam from the soup.
  • SIMMER FOR 1 HOUR uncovered by lowering heat to medium low.
  • After simmering for 1 hour, add radish slices.
  • SIMMER for 20 MINUTES with radish added.
  • Discard all aromatics - everything except radish.
  • Season soup with guk ganjang, sea salt and chopped garlic. Simmer for 10 more minutes.
  • Serve soup with some freshly sliced green onions, black pepper. With a bowl of rice.


If you have good Cabbage (Baechu) Kimchi or Kkakdugi or Seokbakji or Chong Gak Kimchi and some rice, that’s really all you need to make a warm and comforting meal. Sauteed dried anchovies (myeolchi bokkeum) or sauteed dried shrimp(maleun saewoo bokkeum) will be a great addition. Leftover should be refridgerated and can be frozen for later.


Calories: 198kcal | Carbohydrates: 6g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 789mg | Potassium: 514mg | Fiber: 1g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 11.9mg | Calcium: 50mg | Iron: 2.5mg