Korean Galbitang (Beef Short Rib Soup) – Clear, Rich Broth You Can Make at Home
There’s cozy soup… and then there’s galbitang.
Galbitang is a Korean beef short rib soup that looks simple in the bowl but tastes like slow, patient care. Bone-in short ribs and soup bones are soaked and blanched, then simmered with Korean radish, onion, garlic, green onion, and peppercorns until the broth turns deep, clean, and naturally rich.
After an overnight rest in the fridge, the fat solidifies on top so you can lift it off and keep the broth light. Reheat with glass noodles, tender ribs, soft radish, and a little egg garnish, and you’ve got that “restaurant at home” feeling in one big bowl.
If you love Korean food or just want a soup that feels good any time of year (not just cold weather), this galbitang recipe walks through every step with photos, tips, and make-ahead ideas so you can freeze extra broth for future lazy days.
Warm, clear, and deeply comforting, Korean galbitang is all about tender beef short ribs in a clean, rich broth. This step-by-step guide sho