Soup & Stew

Ginseng Galbitang (Beef Short Rib Soup)

Name: Ginseng Galbitang (Beef Short Rib Soup)
Prep time: 40 min
Cook time: 130 min
Total time: 170 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 300 g Beef short ribs; 2 roots Fresh ginseng; 50 g Glass noodles (dangmyeon); 1 Shiitake mushroom; 1 Egg; 3 Jujubes; 50 g Onion; 30 g Green onion; 30 g Garlic; 10 g Sugar; 20 g Low-sodium soy sauce

인삼갈비탕

A clear, restorative short rib soup simmered for two hours with ginseng, shiitake, onion and garlic, served with glass noodles, jujube and egg strips plus a soy dipping sauce for the meat. The vegetables and ginseng give a natural flavor and help flush out sodium.

📝 Step-by-Step Instructions

Soak the ribs in cold water to draw out the blood.

Ginseng Galbitang (Beef Short Rib Soup) — step 1

Blanch the ribs in boiling water.

Ginseng Galbitang (Beef Short Rib Soup) — step 2

Put the shiitake, green onion, garlic, onion and ginseng in cold water with the blanched ribs and simmer for about 2 hours.

Ginseng Galbitang (Beef Short Rib Soup) — step 3

Mix the low-sodium soy sauce with the sugar to make a dipping sauce for the meat.

Ginseng Galbitang (Beef Short Rib Soup) — step 4

Soak the glass noodles in hot water and add them just before serving.

Ginseng Galbitang (Beef Short Rib Soup) — step 5

Separate the egg yolk and white and cook into thin sheets. Top the soup with the egg strips and jujubes.

Ginseng Galbitang (Beef Short Rib Soup) — step 6

📊 Nutrition Facts (per serving)

361.2Calories (kcal)

25.5 gCarbs

36.9 gProtein

12.4 gFat

161.2 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.