Instant Pot Galbitang (Korean Beef Short Rib Soup)
A simple clear and hearty broth soup made from simmering beef short rib for the stock until the meat becomes tender to enjoy in the soup. Time reduced immensely with the instant pot!
Servings: 2 large servings
Ingredients
Main
- 1.75 lbs (800 g) beef short rib galbi
- 5 whole garlic cloves peeled
- 1 medium onion cut in half
- 2 scallions cut in half
- ⅓ a small Korean radish or daikon (about 300 g)
- ½ tsp whole black peppercorn
- 8 cups water
Seasoning
- 2 Tbsp soup soy sauce (guk ganjang) 국간장
- Salt and Pepper to taste
- 2-3 scallions chopped for topping
Optional Addition
- 3 ounces Korean glass noodles (dangmyeon) soaked in warm water for 30 minutes
Instructions
- Soak the ribs in cold water for at least 2 hours. Change the water 2-3 times. *Traditionally, usually the meat is soaked for at least half a day or over night. Tip: Often, I’ll soak it overnight before I go to bed and stick the meat in the fridge and change the water once in the morning while I prep the other ingredients.
- Initial Parboil: Bring a large pot of water to boil. Gently drop the ribs in and boil for about 8 minutes. This will help get rid of some of the meaty odor when making the broth.
- Drain the ribs and wash them under running cold water. Make sure to clean the side of the bones for any residue. Remove any large pieces of fat. *You can do this in the instant pot on saute or another pot. If you used the instant pot, make sure to wash it before step 4.
- Put the parboiled cleaned ribs into the clean Instant Pot. Add in the other main ingredients - garlic, onion, scallions, Korean radish, whole black peppercorn and 8 cups of water.
- Close and set the Instant Pot to Soup function or on Manual to High Pressure for 30 minutes.
- Once it is done, allow for at least 10 minutes of natural release until you release the pressure.
- Open the lid, and discard of all the ingredients except for the Korean radish and the ribs. Transfer the radish on to a cutting board and cut into bite size pieces. Skim the top of the stock and remove the fat with a spoon. Add the cut radish back into the pot.
- Add in 2 Tbsp of soup soy sauce into the pot.
- When you serve, make sure the stock is hot! If it’s cooled down, make sure to bring it back to a boil. In a serving bowl, place in the sliced radishes, a few pieces of the rib on bone and fill the bowl with hot soup. Top with scallions and serve with extra ground pepper and salt on the table for seasoning as you wish. Enjoy with a bowl of rice and kimchi!
- ** Optional: if you are going to add the dangmyun, make sure you’ve softened it for at least 30 minutes in water. You can cook it in a separate pot of boiling water for about 5 minutes or if you serve with very hot broth, you can add the softened noodles to the bottom of the serving bowl - the hot broth will cook it as well.