Wang Galbitang Recipe

Quick rinse and blanch

Rinse the short ribs under cold running water to remove any bone fragments. Place the ribs in a large stockpot and cover with cold water (about 3–4 cups). Bring to a rolling boil over high heat and boil for 5 minutes to remove scum. Drain the ribs and discard the blanching liquid. Rinse the pot and ribs briefly under cold water to remove remaining impurities.

Simmer the broth

Return the cleaned short ribs to the pot and add 5 cups of fresh cold water. Add the halved onion, peeled garlic cloves, daikon pieces, knotted white parts of green onion, and the whole black peppercorns. Bring to a gentle boil, then reduce heat to maintain a low simmer. Partially cover and simmer gently for 1.5 to 2 hours, until the meat is tender and beginning to pull from the bone. Skim any foam or fat occasionally for a clear broth.

Remove ribs and strain

When the meat is tender, use tongs to remove the short ribs to a plate. Remove and discard the onion, daikon, garlic, and knotted green onion from the pot. Strain the broth through a fine-mesh sieve or cheesecloth into a clean saucepan or bowl to produce a clear stock. Taste and season the broth with kosher salt (start with 2 tsp) and 1 tablespoon light soy sauce; adjust to preference.

Shred meat

Once cool enough to handle, remove meat from the bones and shred or cut into bite-sized pieces. Trim out excess fat or gristle. Reserve the shredded meat.

Bring the strained, seasoned broth back to a gentle simmer. Taste and adjust seasoning with additional salt or a small splash of soy sauce if needed. Stir in 1 teaspoon sesame oil for a subtle nutty aroma.

Add the shredded short rib pieces back into the simmering broth just to warm through, 1–2 minutes. Stir in thinly sliced green onion greens and sprinkle toasted sesame seeds if using.

If serving with noodles: bring a separate pot of water to boil, add 1 tsp salt, and cook the glass noodles or wheat noodles according to package instructions until tender. Drain and rinse briefly under warm water to loosen. Place a portion of noodles in each serving bowl.

Ladle hot broth and short-rib pieces over the noodles (or directly into bowls without noodles). Garnish with additional thinly sliced green onion and a light sprinkle of toasted sesame seeds. Serve immediately with kimchi or seasoned vegetables on the side.