Galbitang (short Rib Soup) Recipe

Blanch the short ribs

Place the short ribs in a large pot and cover with cold water (enough to submerge, about 6 cups). Bring to a rolling boil over high heat. Boil 5 minutes to remove blood and surface impurities. Skim foam and discard the blanch water and any floating scum. Rinse the ribs under cold running water and wipe out the pot.

Build the broth

Return the cleaned short ribs to the pot. Add 6 cups fresh water, the whole peeled onion, smashed garlic cloves, white parts of green onions tied into a knot, large daikon chunks, kombu, and dried anchovies (if using). Bring to a gentle boil over high heat, then reduce to a low simmer. Partially cover and simmer gently for 1 hour 30 minutes to 2 hours, until the short ribs are tender and the broth is richly flavored. During simmering, skim any fat or scum that rises to the surface every 15–20 minutes.

Remove aromatics and extract ribs

Once ribs are fork-tender, turn off heat. Remove the short ribs from the broth to a tray. Discard the kombu, anchovies, whole onion, and tied green onion whites. If you prefer a clearer broth, strain the broth through a fine-mesh sieve or cheesecloth into a clean pot and return to a low simmer.

Debone and shred ribs

When cool enough to handle, remove bones from the short ribs and shred or slice the meat into bite-sized pieces. Skim surface fat from the broth with a ladle or refrigerate briefly and remove solidified fat if desired.

Return shredded short rib meat to the strained broth and reheat gently until just simmering. Taste and season the broth with 1 to 1 1/2 teaspoons salt, 1 teaspoon fish sauce or light soy sauce if desired for depth, and 1/2 teaspoon white or black pepper. Adjust seasoning to taste — galbitang should be savory but clean and not overly salty.

Add thinly sliced green onion greens and the minced garlic to the pot and simmer 1–2 minutes to soften the scallions. Turn off the heat and drizzle 1/2 teaspoon sesame oil over each serving if using.

Ladle the soup into bowls with generous pieces of short rib. Serve hot with steamed rice and kimchi on the side. Provide extra sliced green onions and cracked pepper at the table for guests to add to taste.

Place a bowl of hot steamed rice alongside each serving of galbitang. For a traditional presentation, spoon a small bowl of kimchi on the table. Some people add a scoop of rice directly into the soup before eating.