Galbitang (Beef Short Rib Soup) with Tender Beef Shank
A budget-friendly galbitang made by simmering beef shank until deeply flavorful, clean, and tender without bones.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This clear soup uses beef shank instead of expensive beef short ribs for an economical, boneless meal. Simmering the meat with aromatic vegetables and coarse sea salt for about 1 hour seasons both the beef and radish naturally, creating deep savory flavor. Slice the tender boiled meat thinly and serve it in an earthenware pot with sweet potato glass noodles for a hearty dish.
- Servings
- 3–4 servings
- Cook time
- 60 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef shank1 kg
- Large green onion (daepa)
- Cheongyang chili pepper (hot green chili)
- Egg garnish (jidan)
- Sweet potato glass noodles (dangmyeon)
Boiling Ingredients
- Korean radish (mu)200 g
- Onion1
- Large green onion (daepa)1 stalk
- Garlic20 cloves
- Ginger2 knobs
- Whole black peppercorns1 tbsp
- Water14 cups
- Coarse sea salt1 tbsp
- Soak in cold water for 1 hour to draw out the blood, changing the water occasionally.
Steps
Draw out the blood from the beef shank
Since this is not for boiled beef slices (suyuk) today, cut the meat before boiling rather than boiling it whole.
Cut it into large pieces, trimming away fatty parts as you go.
Soak in cold water for 1 hour to draw out the blood, changing the water from time to time.
Prepare the ingredients
Prepare and slice the large green onion and Cheongyang chili pepper for garnish, and soak the sweet potato glass noodles in lukewarm water in advance.
Boil the meat
Add the beef shank and all the boiling ingredients to a large pot.
Salt is included among the boiling ingredients; simmering thoroughly with salt seasons the radish and meat all the way through, making them even more delicious.
Once it comes to a rolling boil, skim off the foam cleanly, lower the heat so it does not boil over, cover with a lid, and simmer for about 1 hour.
If the meat is cooked properly, you can take it out even before the 1 hour is up.
Remove the radish and meat separately, and discard the rest of the solids that have done their job.
Because the radish went in as large chunks, it cooked to a wonderful texture.
The broth looks like it has reduced by about half.
It brewed very rich, so I poured in about 2 to 3 cups more fresh water.
Slice the meat
Even though it is beef shank, it boiled tender without being tough at all.
You can slice it thinly against the grain, or slice it along the grain; either way it stays tender and pleasantly chewy.
Cut the radish into bite-sized flat squares.
Finish
Place the radish and meat in an earthenware pot and top with garnishes: large green onion, chili, and egg garnish.
Pour in a generous amount of broth, and you will not envy store-bought galbitang at all.
Even after topping up with fresh water, the broth is genuinely rich.
Just before eating, add the glass noodles and give it a quick boil, and then all that is left is to enjoy it.
The radish and meat are lightly seasoned, so they taste great even without a dipping sauce.
Season to taste with plenty of ground black pepper and just a tiny pinch of salt.
Once you buy the meat, the other ingredients are simple. Enjoy a hearty bowl of cost-effective Korean beef galbitang at home.
Related post on the blog (Korean)blog.naver.com/ppunwife/223544961397
The sister dish, beef shank hot pot (jeongol), is also delicious. Keep that in mind if you would like to have it as a hot pot.
Have a wonderful Friday.
Ppunwife's tips
- Salt is included among the boiling ingredients; simmering thoroughly with salt seasons the radish and meat all the way through, making them even more delicious.
- Once it comes to a rolling boil, skim off the foam cleanly, lower the heat so it does not boil over, cover with a lid, and simmer for about 1 hour.
- You can slice the beef shank thinly against the grain, or slice it along the grain; either way it stays tender and pleasantly chewy.
FAQ
How do you draw out the blood from the beef shank?
Cut the meat into large pieces while trimming away excess fat, then soak it in cold water for 1 hour, changing the water from time to time.
Why is coarse sea salt added right from the start when boiling the meat?
Boiling the meat and vegetables together with salt allows the flavor to penetrate deep inside the radish and meat, deepening the flavor of both the broth and the solids.
What should you do if the broth boils down too much?
If the broth reduces by about half during boiling and becomes very concentrated, you can add 2 to 3 cups of fresh water to adjust both the volume and richness.
Is there a specific direction to slice the boiled beef shank?
Because the meat has been thoroughly simmered until tender, you can slice it thinly against the grain or along the grain to your liking; both ways yield tender, pleasantly chewy meat.
