Korean Beef Short Rib Soup (Galbitang) | Cozy Winter Cooking at Home

Video Description

There's nothing quite like a piping hot bowl of *galbitang* on a cold January day. This Korean short rib soup is all about that clean but deeply savory broth and tender, succulent meat. It’s comforting without being heavy, and the *jangajji* (soy sauce-pickled vegetables) on the side adds a sharp, tangy crunch that perfectly rounds out every bite. Both recipes below! _____________________________ *Jangajji* needs at least 24 hours to pickle, so plan ahead. You can also find pre-made jangajji at most Korean markets. *Pro tip:* Use the light green end of the Korean radish for the jangajji—it’s more peppery and pickles beautifully. Save the white end for the galbitang broth, where its natural sweetness adds depth without overpowering the soup. _____________________________ *JANGAJJI (Soy sauce-pickled vegetables) 장아찌* *INGREDIENTS:* *Vegetables* ⅓ large Korean radish (about 250 g), cut into ¼-inch thick, bite-size pieces ½ large onion (about 150 g), cut into bite-size pieces 2 jalapeños (about 70 g), cut into ¼-inch thick slices *Brine* 120 g water 120 g distilled white vinegar 140 g soy sauce (I use Kikkoman All-Purpose Soy Sauce) 100 g granulated sugar *DIRECTIONS:* 1. Toss the prepared vegetables together, then transfer them to a clean, heatproof jar or container. Pack snugly, leaving a little room at the top for the brine. 2. Combine the water, vinegar, soy sauce, and sugar in a small saucepan. Bring the brine to a strong simmer over medium heat and simmer for 2–3 minutes, stirring occasionally, until the sugar is fully dissolved. 3. Turn off the heat and let rest for 1–2 minutes, then pour the hot brine over the vegetables, making sure everything is fully submerged. 4. Let cool to room temperature, then cover and refrigerate for at least 24 hours before eating. _____________________________ *GALBITANG (Korean Beef Short Rib Soup) 갈비탕* Serves 3 *INGREDIENTS:* 2.5 lbs beef short ribs, English cut 325 g Korean radish (mu), cut into large chunks 1 small onion (135 g), halved 1 dried shiitake mushroom (7 g) 8 g dried kelp (dashima) 1/2 stalk large Korean scallion (about 100 g), white & light green parts only 3-4 small jujubes (about 18 g), optional 1 tbsp Korean soup soy sauce (guk-ganjang) or light soy sauce salt & black pepper, to taste 12 cups water *Aromatics (use a dashi or tea bag for easy removal):* 1 tsp whole black peppercorns 10 garlic cloves (about 50 g) few slices of ginger (about 15 g) *To Serve:* finely chopped green onion steamed white rice kimchi jangajji (soy sauce-pickled vegetables) *DIRECTIONS:* *1. Trim and soak the ribs* Trim off any large chunks of external fat from the ribs. Rinse, then soak the ribs fully submerged in cold water for about 2 hours to draw out the blood, changing the water twice during the soak. Drain and give the ribs one final rinse. *2. Parboil the ribs* Bring a large stockpot of water to a rolling boil over high heat—enough to fully submerge the ribs. Add the ribs one by one, return to a boil, and cook uncovered for 5 minutes. Drain and rinse each rib thoroughly under cold running water. Set aside. *3. Start the broth* Clean the pot, return the ribs, and add 12 cups of fresh water. Add the onion, Korean scallion, radish, shiitake, kelp, jujubes (if using), and the aromatics. Bring to a boil over medium-high heat, uncovered. Skim off any scum that rises to the surface. *4. Remove aromatics and vegetables* After 10 minutes, remove the kelp. Continue boiling uncovered for another 30 minutes, then remove all remaining aromatics and vegetables, leaving only the ribs. Reserve the jujubes for garnish. Lower the heat to medium-low, cover, and simmer for about 1 hour to 1 hour and 20 minutes. *5. Skim fat and adjust liquid* Skim fat periodically during cooking. Short ribs release a lot of fat, so skimming multiple times helps keep the broth clean and light—but don’t over-skim; a little fat adds flavor. Add hot water as needed if the broth reduces too much. *6. Finish cooking and season at the end* Continue cooking, covered, until the meat is tender and nearly falling off the bone. Remove the ribs and let cool slightly, then cut the meat into bite-size pieces and return it to the pot, discarding the bones. Season with soy sauce, salt, and freshly ground black pepper to taste. Bring the soup back to a boil, then reduce to a gentle simmer and cook for 5 minutes. *7. Serve* Ladle the soup and meat into serving bowls. Top with plenty of finely chopped scallions and garnish with the reserved jujubes. Serve hot with rice, kimchi, and jangajji. _____________________________ https://www.instagram.com/colorful.palate/ #galbitang #koreanfood #souprecipe #갈비탕 #wintercooking #cozycooking #shortribs #foodvlog #soupseason #cookingvlog ♪ Music from Epidemic Sound www.epidemicsound.com