A Korean classic, Galbitang is a clear beef soup made from simmered short ribs. When cooked with Wagyu, it becomes even richer — the broth turns silky, while the meat stays tender and juicy. It’s nourishing, comforting, and perfect for a cool evening or when you just need a bowl of something restorative.

Ingredients (Serves 4)

• 1–1.2kg Wagyu short ribs (bone-in)

• 2 litres water

• 1 onion (halved)

• 5 cloves garlic (smashed)

• 3 spring onions (white parts for broth, green parts for garnish)

• 1 piece Korean radish (mu), cut into large chunks (optional but traditional)

• 1 tbsp soy sauce (to taste)

• Salt & black pepper (to taste)

• Cooked short-grain rice (to serve)

• Optional garnish: sliced egg omelette strips, toasted sesame seeds

Method

1. Prep the ribs. Soak ribs in cold water for 1–2 hours, changing the water once, to draw out excess blood. This gives a clean, clear broth.

2. Parboil. Place ribs in a large pot with fresh water, bring to a boil for 5 minutes, then drain and rinse the ribs. This step removes impurities.

3. Simmer. Refill the pot with 2 litres of water. Add ribs, onion, garlic, and white parts of spring onions. Bring to a boil, then reduce to low and simmer for 2–3 hours, skimming occasionally.

4. Season. Remove onion and spring onion. Add soy sauce, salt, and pepper to taste.

5. Serve. Ladle soup and ribs into bowls, top with chopped green onion, sesame seeds, or egg strips if desired. Serve with rice and kimchi on the side.

Tips

• The longer the simmer, the richer and deeper the broth will be.

• Keep it clear by skimming foam and fat as it cooks.

• Traditionally served plain, but you can add glass noodles (dangmyeon) or extra radish for more body.