Galbi Soup Recipe

If you’re craving a comforting, aromatic, and deeply flavorful dish, look no further than Galbi Soup-a Korean classic that’s as satisfying as it is rich in taste. Known for its tender beef short ribs and robust broth, Galbi Soup, or Galbitang, is a dish that takes the best of Korean culinary traditions and infuses it with the warmth and heartiness of a home-cooked meal.

Whether it’s a cold winter day or you’re simply looking for something nourishing, Galbi Soup hits all the right notes. The beauty of this dish lies not just in the depth of its flavor, but in the simplicity of its preparation. A slow-simmered broth, infused with garlic, sesame oil, and a few other key ingredients, makes this soup a perfect meal that can stand alone or be paired with a bowl of steamed rice.

Now, let’s dive deep into everything you need to know about Galbi Soup, from the recipe and ingredients to cooking tips and variations. If you’ve never made this before, don’t worry-by the end of this guide, you’ll be well on your way to mastering the art of making this delicious dish at home.

Galbi Soup is not complicated, but it does require patience to ensure the beef short ribs cook to perfection and infuse the broth with all their rich flavor. The key is letting the ingredients meld together in a slow simmer that allows the beef to become incredibly tender. Below, I’ll walk you through everything you need to know, from ingredients to steps, and how to bring this dish to life.

Ingredients Needed

To make an authentic and flavorful Galbi Soup, you’ll need the following ingredients. Don’t be intimidated by the list-many of these ingredients are staples in Korean cooking and will be used in other dishes as well.

Beef short ribs (galbi): This is the star of the dish. Bone-in short ribs are ideal because they release gelatin and flavor into the broth as they cook.
Garlic: Fresh, minced garlic gives the broth a bold, aromatic foundation.
Ginger: A small amount of fresh ginger adds warmth and complexity to the soup.
Onions: A few halved onions, which help balance the richness of the beef.
Daikon radish: This mild, crisp radish adds a subtle sweetness and extra texture to the soup.
Soy sauce: This provides the soup with that essential umami flavor that rounds out the broth.
Sesame oil: A small drizzle of sesame oil gives the broth a toasty, nutty flavor.
Salt: A pinch of salt to taste, just to bring all the flavors together.
Pepper: Freshly cracked black pepper enhances the dish’s warmth without overpowering it.
Green onions: These are for garnish and added freshness once the soup is ready to serve.
Rice (optional): Galbi Soup is often paired with a side of rice, so feel free to prepare a fresh batch alongside your soup.

Cooking Instructions

The preparation and cooking process for Galbi Soup is relatively straightforward, but it’s essential to take your time to extract the full flavor from the ingredients. Here’s how you make it:

Prep the short ribs: Start by blanching the beef short ribs to remove excess impurities that could cloud the broth. In a large pot, bring water to a boil and add the short ribs. Let them boil for about 5 minutes, then drain and rinse them under cold water to wash away any impurities.
Cook the broth: In a clean pot, add the short ribs back in along with about 10 cups of water. Bring it to a boil, then reduce the heat and simmer for about 1.5 to 2 hours. This slow cooking process allows the beef to tenderize and infuse the broth with its rich flavor.
Add the aromatics: Once the short ribs have cooked for a while, add in the garlic, ginger, and onion. Simmer the soup for an additional 30 minutes. During this time, the onions will soften, and the garlic and ginger will infuse the broth with their fragrance.
Add the daikon radish: Add the daikon radish to the pot. The radish will cook through and become tender, adding a slight sweetness and earthy flavor to the broth. Simmer for another 20-30 minutes.
Season the broth: After the radish has softened, stir in the soy sauce, sesame oil, salt, and pepper. Taste the broth and adjust the seasoning as needed.
Final touches: Just before serving, remove the short ribs from the soup and shred the meat off the bones. Discard the bones, and return the meat to the soup. Ladle the soup into bowls and garnish with chopped green onions. Serve hot with steamed rice on the side.

Ingredient Insights

Here’s why each ingredient in Galbi Soup plays such an essential role in crafting the perfect bowl:

Beef short ribs: These are ideal because of their marbling. As the meat simmers, the fat and collagen break down, resulting in a broth that is both rich and full-bodied. The bone also imparts a depth of flavor that’s key to the soup’s character.
Daikon radish: This mild radish adds a light, refreshing contrast to the beef. Its sweetness balances out the savory elements of the dish, and its texture holds up well in the long simmering process.
Soy sauce: The salty, umami-rich notes from soy sauce anchor the broth. It’s the essential seasoning to elevate the overall flavor without overwhelming the other ingredients.
Sesame oil: Just a small amount of sesame oil adds a layer of nuttiness and rounds out the broth’s flavor profile. It’s a little ingredient that makes a big difference in the taste.

Expert Tips

Blanching the short ribs: Don’t skip this step! It helps clear away impurities and ensures a cleaner, clearer broth. Plus, it prevents the soup from tasting too fatty.
Skim the broth: Throughout the cooking process, you may notice some foam or scum rising to the top of the broth. Skim it off with a ladle to keep the broth clear and clean in flavor.
Adjust the seasoning: Depending on the brand of soy sauce and the size of your beef ribs, you may need to adjust the seasoning at the end of cooking. Taste the broth and tweak the salt, soy sauce, or sesame oil until it’s perfect.
Let it simmer longer: If you’ve got the time, allow the soup to simmer for longer (up to 3 hours). The longer the beef and aromatics cook, the more flavorful the broth becomes.

Recipe Variations

While the classic version of Galbi Soup is already a masterpiece, there are some tasty variations you can experiment with to make it your own:

Spicy Galbi Soup: For those who love a little heat, you can add gochujang (Korean chili paste) or gochugaru (Korean chili flakes) to the broth to give it a fiery kick. Just be sure to start with a small amount and adjust as needed.
Vegetarian Galbi Soup: You can make a vegetarian version by using vegetable broth and replacing the short ribs with marinated tofu or seitan. Add more mushrooms for a meaty texture.
Noodle Galbi Soup: For a heartier version, add some noodles to the soup. Korean-style wheat noodles, or even ramen noodles, can be added towards the end of cooking for a comforting, noodle-filled soup.
Galbi Jjim (Braised Galbi): This version is a more concentrated and savory dish, where short ribs are braised in a rich, thick soy sauce-based broth with vegetables like carrots and potatoes.

Final Words

Galbi Soup is one of those meals that feels like a warm hug in a bowl. It’s simple but packed with layers of flavor and texture that are comforting and satisfying. The beauty of the dish is that it’s perfect for nearly any occasion-whether you’re feeding a crowd, enjoying a quiet meal at home, or celebrating something special.

Galbi Soup Recipe