Cooking Lucid
Hearty Galbitang
A clear, deeply flavorful beef short rib soup with daikon radish, glass noodles, and green onions. Elegant, restorative, and perfect for special occasions.
Prep 20 min
Cook 2h
Total 2h 20m
Serves 6
Ingredients
Step 1 — Simmer the short ribs
- 3 lbs beef short ribs (bone-in, cut into serving pieces)
- 12 cups water
- 1 onion (halved)
- 8 garlic cloves
- 2-inch piece ginger (sliced)
- 2 green onions (white parts)
- 1 tbsp salt
Step 2 — Finish the soup
- 1 daikon radish (peeled, sliced)
- 4 oz sweet potato glass noodles (soaked)
- 2 green onions (sliced)
- Salt and pepper (to taste)
- Cooked rice (optional, to add to bowl)
Instructions
- 1
Simmer the ribs
Soak ribs in cold water 30 minutes, drain. Boil in fresh water 5 minutes, drain and rinse. Simmer ribs with 12 cups water, onion, garlic, ginger, and green onion whites 1.5–2 hours until meat is tender. Skim fat.
- 2
Add radish and noodles
Add daikon and simmer 20 minutes until tender. Season broth with salt and pepper. Add soaked glass noodles and cook 3–4 minutes.
- 3
Serve
Ladle soup with ribs, radish, and noodles into bowls. Garnish with green onions. Serve with rice and kimchi on the side.
Nutrition per serving: 480 cal · 38g protein · 22g carbs · 28g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
