Korean Soup

Traditional Galbi Soup Recipe

A rich, deeply savory short rib broth slow simmered with radish, potatoes, and tender beef for a comforting Korean classic you will love.

From the first fragrant whiff of sesame oil and garlic on the stove, this traditional galbi soup feels like a cozy blanket for your soul, with clear broth, melt in your mouth ribs, and silky vegetables begging to be spooned up.

Make a big pot on the weekend or a quiet weeknight when you want something soothing and restaurant worthy at home, especially if you are craving Korean flavors but still want a light meal that warms you from the inside out.

I always remember my first bowl at a little neighborhood spot, the broth velvety and gently sweet, and every time I recreate it here, I am transported right back to that cozy counter.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time1 hour 30 mins

🕐Total Time1 hour 50 mins

🍰Servings4 to 6 bowls

🇺🇸CuisineKorean

🔢Calories≈ 320 per bowl

Ingredients

Soups and Broth

2 pounds beef short ribs cut into individual portions

1 medium yellow onion roughly chopped

2 cloves garlic smashed and lightly cracked

1 tablespoon grated fresh ginger

6 cups water or a mix of water and beef stock

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon Korean soup soy sauce or tamari if you prefer gluten free

1 teaspoon Korean chili flakes gochugaru optional for gentle warmth

1/2 teaspoon freshly ground black pepper

Vegetables

1 large daikon radish peeled and cut into thick half moons

2 medium potatoes peeled and cut into bite sized chunks

1 medium carrot peeled and sliced on the diagonal

2 scallions chopped, whites and greens separated

2 tablespoons chopped fresh cilantro optional

Finishing and Serving

cooked rice for serving

extra sliced scallion greens

toasted sesame seeds

additional sesame oil for drizzling

Substitutions & Variations

★If you cannot find beef short ribs, use beef bone in short ribs or a mix of beef chuck roast for similar flavor and tenderness.

★For a quicker version, substitute 1 cup of the water with rich beef stock or use a pressure cooker to shorten the simmer.

★Swap daikon for firm white turnips or add more potato if you prefer a heartier vegetable presence.

★To make it gluten free, use tamari or coconut aminos instead of regular soy sauce.

★Vegetarians can use vegetable stock and add mushrooms or tofu for protein while keeping the savory depth.

Step-by-Step Instructions

1

Prep the ribs and aromatics

Pat the short ribs dry with paper towels, then season lightly with salt and pepper. Roughly chop the onion and smash the garlic cloves with the side of your knife to loosen the garlic, keeping the cloves mostly intact for easy removal later.

2

Sear the short ribs in a large pot

Heat a heavy pot or Dutch oven over medium high heat and add a thin slick of oil. Working in batches if needed, brown the ribs on all sides until deeply golden, which builds flavor in the broth.

3

Add aromatics and liquids

Push the ribs to one side, add the chopped onion, smashed garlic, grated ginger, soy sauce, sesame oil, gochugaru if using, and black pepper. Stir to coat and let the aromatics soften before pouring in the water or water and stock.

4

Simmer the broth gently

Bring the pot to a simmer, then reduce the heat so the surface of the broth barely shivers. Skim any foam or scum that rises in the first 10 minutes for a clearer, cleaner broth.

5

Cook the ribs partially covered

Let the ribs simmer partially covered for about 45 minutes, turning once halfway through, until the meat begins to pull away from the bone and the broth smells deeply savory.

6

Add sturdy vegetables

Stir in the daikon radish, potatoes, and carrot, making sure they are submerged. If needed, add a little more liquid so they are barely covered, and continue to simmer gently.

7

Finish the simmer and skim

Simmer until the potatoes are fork tender and the radish is translucent, about 20 to 30 minutes. Skim any excess fat if you like a lighter broth, and taste for seasoning.

8

Adjust flavor and garnish

Stir in the sliced scallion greens and a drizzle of sesame oil. Turn off the heat and sprinkle with toasted sesame seeds and chopped cilantro if you are using it.

9

Serve hot with rice

Ladle the steaming hot soup into wide bowls, making sure each portion gets plenty of meat and vegetables. Serve over a scoop of fluffy rice and with extra greens and sesame oil at the table.

10

Store and reheat leftovers

Cool the soup completely, then refrigerate in an airtight container for up to 3 days or freeze for longer storage. Reheat slowly on the stove, adding a splash of water or broth if it thickens too much.

Pro Baker Tips

✓For deeper flavor, toast the dried anchovy stock or use a small piece of kombu while simmering and remove before serving.

✓If you prefer a cleaner broth, chill the soup briefly and lift off the solidified fat before reheating.

✓Cut the vegetables to similar sized pieces so everything cooks at the same rate.

✓Taste near the end and adjust with a little more soy sauce, sesame oil, or gochugaru to suit your preference.

Storage & Serving Notes

◆Refrigerate in a sealed container for up to 3 days.

◆Freeze in portions for up to 2 months; thaw overnight in the refrigerator before reheating.

◆Reheat on the stovetop over low heat, adding a splash of water or stock to restore a loose, brothy texture.

Serving Suggestions

Serve this soul soothing soup in shallow bowls with simple sides for a bright, weeknight friendly Korean meal.

›fluffy steamed rice

›banchan like seasoned spinach and kimchi

›extra scallion greens and sesame oil at the table

›a squeeze of lime or a splash of rice vinegar for brightness

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes, sear the ribs first for better flavor, then transfer everything to a slow cooker and cook on low for 6 to 8 hours until the meat is tender.

What is the soup supposed to taste like?

It should be savory and gently sweet from the bones and vegetables, with a clean, clear broth, a soft kick of gochugaru, and a silky finish from the sesame oil.

Can I use chicken thighs instead of short ribs?

You can, but the flavor will be lighter. Chicken thighs will become very tender, yet the distinct richness of beef short ribs is hard to replicate.

How do I know when the ribs are done?

The meat should pull away from the bone easily, the broth should taste richly beefy, and a fork should slide in with little resistance.

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Go Make It!

This traditional galbi soup is all about patience, gentle simmering, and letting the ingredients speak for themselves, and every spoonful feels like a warm hug after a long day.