Galbi soup, also known as galbitang, is a traditional Korean beef short rib soup distinguished by its clear broth, careful preparation and deeply nourishing flavour. Slowly simmered ribs, gentle aromatics, and careful technique create a comforting, hearty dish commonly served with rice and kimchi, especially during cold weather or special occasions.
Galbi soup, known in Korean as galbitang, is a classic Korean beef short rib soup valued for its clear broth and deeply comforting nature. Slowly simmered ribs release rich flavour while careful preparation keeps the soup light in appearance and clean in taste. Despite its gentle appearance, galbitang is hearty, filling and restorative, making it a popular choice during winter, family gatherings and times when nourishing food is needed. Rooted in tradition and once served in Korean royal courts, galbi soup reflects a cooking philosophy built on balance, patience and deep respect for ingredients, resulting in a dish that comforts without overwhelming.
What Is Galbitang?
Galbitang is a traditional Korean soup made from bone-in beef short ribs. The word galbi means ribs, and tang means soup. Together, they describe a dish that appears simple in concept but requires refined technique in execution. Large ribs with thick cushions of meat are simmered gently with aromatics such as Korean radish, garlic, onion, and ginger, then lightly seasoned near the end of cooking.
Unlike many Korean soups, galbitang is intentionally mild. Its flavour is subtle, clean, and beef-forward. This makes it suitable for all ages and particularly popular during winter, periods of fatigue, or recovery from illness.
Cultural and Historical Significance
Galbitang has long been associated with care and generosity. Historically, it was part of Korean royal court cuisine, known as gungjung yori (궁중요리). Beef was expensive and not widely available, so serving short ribs in a clear soup signified refinement and status.
Even today, galbitang is considered a special dish. It is commonly served at weddings, milestone celebrations, and important family gatherings. The cost of the ribs and the time required to prepare the soup properly give it a sense of occasion. It is not rushed food and not everyday fare. It is food made deliberately.
Why Galbitang Is Known for a Clean Taste
One of the defining characteristics of galbitang is its clean flavour. This does not mean the soup lacks richness or depth of flavour. Instead, it means the broth is free from cloudiness, strong odours, and excess grease. Achieving this requires careful preparation rather than additional ingredients.
The ribs are soaked to remove blood, briefly blanched to eliminate impurities, and simmered gently to extract flavour without agitation. Foam and fat are skimmed away, and in many households the soup is chilled overnight so the fat can be removed easily. These preparation steps are essential to the identity of galbitang and should never be rushed or skipped.
Galbitang Compared to Other Korean Beef Soups
Galbitang is often confused with other Korean beef soups, but the differences are important. Sogogimu-guk (소고기무국) uses smaller, more economical cuts of beef and is considered a casual, everyday soup. While the flavour profile is similar, the experience is different. Galbitang is defined by its large rib bones, generous pieces of meat and its sense of occasion.
Other soups such as seolleongtang and gomtang rely on long boiling of bones to produce a milky broth. Galbitang, by contrast, is deliberately clear. This clarity reflects a different cooking philosophy that values refinement over intensity.
Choosing the Right Beef
Traditional galbitang uses bone-in beef short ribs with generous marbling. These ribs provide depth from the bones and richness from the meat. As the soup simmers, collagen and minerals are released into the broth, while the meat becomes tender without falling apart.
Galbitang can also be adapted using more economical stew cuts. When prepared this way, the soup becomes closer to sogogimu-guk. The method remains similar, but the texture and presentation change. Both versions are respected in Korean home cooking, and the choice often depends on budget and occasion.
Ingredients and Balance
Galbitang relies on a deliberately restrained ingredient list, where each component has a clear purpose. Each component plays a specific role. Beef ribs provide the foundation. Korean radish adds subtle sweetness and balance. Garlic, onion, scallions, and ginger gently perfume the broth without overpowering it. Korean soup soy sauce seasons the soup while preserving its colour, and black pepper adds warmth rather than heat.
Optional ingredients such as mirin can soften the beefy edge of the broth, while starch noodles or eggs may be added near the end for texture. Some cooks use beef dashida to enhance flavour, though this is a personal choice rather than a requirement.
How Galbitang Is Made
The process of making galbitang is straightforward, but it demands patience and careful attention at each stage.
The ribs are first soaked in cold water to draw out excess blood. They are then briefly boiled and rinsed to remove remaining impurities. This preparation ensures a clean base for the soup.
Once cleaned, the ribs are simmered with water and aromatics. The pot is brought to a boil, then reduced to a gentle simmer. During this stage, foam is skimmed away and the broth is monitored carefully. The goal is to extract flavour without clouding the liquid.
After the meat becomes tender, the aromatics are removed. The broth is then seasoned lightly. Fat may be skimmed while hot, or the soup may be chilled overnight so the fat can be lifted off easily the next day.
If starch noodles are used, they are added briefly and removed promptly to prevent them from absorbing too much broth. Eggs may be added carefully to form soft clusters. The soup is then served hot with rice and kimchi.
The Role of Korean Soup Soy Sauce
Korean soup soy sauce, known as guk-ganjang, is essential for authentic galbitang. It is saltier and lighter in colour than regular soy sauce, allowing seasoning without darkening the broth. If unavailable, light fish sauce or a very small amount of regular soy sauce may be substituted, but care must be taken to preserve the soup’s clarity and colour.
Spicy and Non-Spicy Versions
Traditionally, galbitang is non-spicy. This is the version most Koreans consider standard. However, spice can be added at the table rather than during cooking.
Some people stir in daedaegi, a spicy seasoning paste. Others add cubed radish kimchi directly into the soup, allowing the spice and fermentation to blend naturally with the broth. This approach preserves the clean base while allowing personal preference.
Why Kimchi Is Essential
Galbitang is rarely eaten without kimchi. The acidity and fermentation of kimchi cut through the richness of the soup and refresh the palate. Cubed radish kimchi, or kkakdugi, is especially common and is often mixed directly into the soup as it is eaten.
For many Koreans, galbitang without kimchi feels incomplete.
Luxury Variations
In restaurant settings or on special occasions, galbitang may be enhanced with premium ingredients such as abalone. Abalone is added near the end of cooking and requires only a few minutes. Other additions, including ginseng, jujubes, or chestnuts, connect the dish to traditional restorative cooking practices.
These variations elevate the soup without changing its fundamental character.
How Galbitang Is Traditionally Eaten
Galbitang is served piping hot in a large bowl. Rice is eaten alongside or added directly into the soup. Seasoning is adjusted at the table, not in the pot. The meat is cut with chopsticks or kitchen scissors, and kimchi is eaten between spoonfuls.
Galbitang is not food meant to be rushed, but a dish intended for slow, attentive eating.
Storage and Make-Ahead Tips
Galbitang stores very well. It keeps for several days in the refrigerator and freezes beautifully. Chilling the soup often improves flavour and makes fat removal easier. Many home cooks prepare galbitang in advance for this reason.
Common Mistakes to Avoid
Cloudy broth usually results from skipping soaking or blanching or from boiling too aggressively. Over-seasoning early can mask the natural flavour of the beef. Leaving noodles in the broth too long can ruin texture. Expecting galbitang to be spicy by default misunderstands the dish entirely.
Is Galbi Soup Healthy?
Galbitang is widely considered nourishing rather than indulgent, valued for comfort as much as sustenance. It provides high-quality protein, minerals from bones, and gentle digestion due to its light seasoning. It is often eaten as a restorative meal, particularly in cold weather or during recovery.
Easy Galbitang (Korean Beef Short Rib Soup) Recipe Card
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: Serves 4–6
Ingredients
1.3–1.5 kg bone-in beef short ribs
12–14 cups water
500 g Korean radish (mu), cut into large chunks
1 medium onion, halved
6–8 garlic cloves, whole
2–3 spring onions, white parts only
2–3 thin slices fresh ginger (optional)
½ teaspoon black pepper
For seasoning and finishing
2 tablespoons Korean soup soy sauce (guk-ganjang)
Salt, to taste
Freshly ground black pepper, to taste
80 g sweet potato glass noodles, soaked (optional)
2 eggs, lightly beaten (optional)
Chopped spring onions, for garnish
Instructions
Soak the beef short ribs in cold water for 30–60 minutes, changing the water once or twice. Drain well.
Bring a large pot of fresh water to a boil. Add the ribs and boil for 5–10 minutes. Drain, rinse the ribs thoroughly, and clean the pot.
Return the ribs to the clean pot and add the water, radish, onion, garlic, spring onions, ginger, and black pepper. Bring to a boil, skimming off any foam. Reduce the heat and simmer gently for 1½–2 hours until the meat is tender but still holding its shape.
Remove and discard the onion, garlic, ginger, and spring onions. Remove the radish, cut into bite-size pieces, and return it to the soup if desired.
If time allows, cool the soup and refrigerate until the fat solidifies on the surface. Remove the fat for a cleaner broth. Alternatively, skim while hot.
Bring the soup back to a gentle boil. Season lightly with Korean soup soy sauce and salt. Add the soaked noodles and cook for 3–5 minutes, then remove promptly.
If using eggs, slowly pour them into the boiling soup in one area to form soft clusters. Add chopped spring onions and black pepper. Serve hot with rice and kimchi.
Conclusion
Galbi soup is a quiet yet powerful example of how simple ingredients, when treated with care and patience, can create something deeply satisfying. Its clear broth, tender beef, and restrained seasoning reflect a cooking tradition that values balance over excess. Whether enjoyed as a celebratory dish or a comforting meal at home, galbitang offers nourishment that goes beyond flavour alone. Served hot with rice and kimchi, it provides warmth, strength, and familiarity in every spoonful. By following traditional techniques and allowing time for the soup to develop naturally, galbi soup becomes not just a recipe, but an experience rooted in Korean food culture.
Frequently Asked Questions (FAQs)
What is galbi soup made of?
Galbi soup is made with bone-in beef short ribs simmered in water with Korean radish, garlic, onion, and scallions. The soup is lightly seasoned near the end, creating a clear broth with a rich, beefy flavour.
Is galbi soup the same as galbitang?
Yes. Galbi soup is the English name, while galbitang is the Korean name for the same dish. Both refer to the traditional Korean beef short rib soup with a clear broth.
Why is my galbi soup cloudy?
Cloudy galbi soup is usually caused by skipping the soaking or blanching steps, boiling the soup too aggressively, or not skimming impurities. Gentle simmering and proper preparation are essential for a clear broth.
How long should short ribs cook for galbi soup?
Beef short ribs should simmer for about 1½ to 2 hours. This allows the meat to become tender while keeping the broth clear and the meat attached to the bone.
Is galbi soup spicy?
No. Traditional galbi soup is non-spicy. Spiciness is added at the table using condiments like daedaegi or by mixing in spicy radish kimchi, allowing the base soup to remain clean and mild.
What is the difference between galbi soup and seolleongtang?
Galbi soup has a clear broth made from short ribs, while seolleongtang has a milky broth created by long-boiling beef bones. Galbitang focuses on clarity and large pieces of meat, whereas seolleongtang is creamy and bone-rich.
Can I make galbi soup in advance?
Yes. Galbi soup is ideal for making ahead. Refrigerating it overnight allows the fat to solidify on the surface, making it easy to remove and improving the soup’s clean flavour.
What do you serve with galbi soup?
Galbi soup is traditionally served with steamed white rice and kimchi, especially cubed radish kimchi (kkakdugi). These sides balance the richness of the soup and refresh the palate.
Can I add noodles to galbi soup?
Yes, sweet potato glass noodles (dangmyeon) can be added near the end of cooking. They should be removed promptly once tender, as galbi soup is not meant to be a noodle-heavy dish.
Is galbi soup healthy?
Galbi soup is considered nourishing and restorative. It provides protein, minerals from beef bones, and gentle digestion due to its light seasoning, making it popular during cold weather or recovery.
 with tender beef short ribs and a clear, nourishing broth. A comforting traditional recipe served with rice and kimchi.){kind=link}