Korean Galbitang, Beef Short Rib Soup

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Gamcheon Culture Village

📍 Where this dish comes from: Busan · Gamcheon Culture Village
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Korean Galbitang, plated and ready to serve

Galbitang is a clear, elegant soup of beef short ribs simmered until they fall off the bone, with tender daikon and a garnish of egg ribbons. It is a celebration soup in Korea, often served at weddings and family gatherings. Shirataki noodles replace the usual glass noodles.

Per serving: 495 calories · 6 g net carbs · 19 g protein · 42 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Galbitang

Korean Galbitang, plated and ready to serve

Korean Galbitang, Beef Short Rib Soup

Galbitang is a clear, elegant soup of beef short ribs simmered until they fall off the bone, with tender daikon and a garnish of egg ribbons. It is a celebration soup in Korea, often served at weddings and family gatherings. Shirataki noodles replace the usual glass noodles.
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Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes
Course: Soup
Cuisine: Korean
Servings: 4 servings
Calories: 495kcal

Ingredients

  • 2 1/2 pounds bone-in beef short ribs (about 1 pound of meat)
  • 10 cups water
  • 1 onion halved
  • 6 cloves garlic
  • 1-inch piece ginger sliced
  • 8 ounces daikon cut into 1-inch squares
  • 2 tablespoons soup soy sauce or regular soy sauce
  • 1 package (7 ounces) shirataki noodles rinsed
  • 1 large egg beaten and cooked into a thin omelet, sliced
  • 2 scallions sliced
  • Salt and black pepper to taste

Instructions

  • Soak the short ribs in cold water for 30 minutes to remove blood. Trim off excess fat.
  • Bring a pot of water to a boil, add the ribs and boil for 5 minutes. Drain and rinse the ribs; wash the pot.
  • Put the ribs back in the pot with 10 cups of water, the onion, garlic and ginger. Bring to a boil, then simmer, covered, for 1 1/2 hours.
  • Remove the onion, garlic and ginger. Add the daikon and soy sauce and simmer 30 minutes more, until the meat is very tender. Skim off the fat.
  • Add the shirataki noodles for the last 2 minutes. Season with salt and pepper. Serve each bowl topped with egg strips and scallions.

Notes

Blanching the ribs first is the secret to a clear broth. For the cleanest flavor, chill the soup overnight and lift off the solid fat before reheating.
Chef's Tip: Score the short ribs lightly before cooking so they stay tender and absorb the seasoning.
Keto Swap: Glass noodles (dangmyeon) are made from sweet potato starch. Shirataki noodles give a similar slippery texture with almost no carbs, and daikon stands in nicely as the hearty vegetable.
Success Tip: Pick the meat off the bones before serving to younger children, and serve the soup with a mild cucumber side dish.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 495kcal | Protein: 19g | Fat: 42g | Fiber: 3.3g
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Cooking Korean Galbitang in the kitchen

About This Dish

Galbi means ribs, and tang means a long-simmered soup. Galbitang has long been a special-occasion dish because beef was once expensive, and it is still served at many Korean wedding receptions. Traditional versions are garnished with egg ribbons called jidan, made by cooking yolks and whites separately for contrasting yellow and white strips. Clear soups like this are prized in Korean cooking for their clean, pure flavor. The same short ribs, braised in a sweet soy sauce instead, become galbi-jjim.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 3: Soups & Stews (Gamcheon Culture Village). See all Korean recipes

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