When I’m craving something warm, nourishing, and deeply satisfying — this is it.
Galbitang is a Korean short rib soup made with a light, clear broth that’s full of flavor and comfort. And with the Instant Pot, you get that slow-simmered taste in a fraction of the time.
This version uses Korean soup soy sauce (guk-ganjang), beef short ribs, and Korean radish for a broth that’s simple but rich with umami. Pair it with rice, kimchi, and maybe some glass noodles if you like — it’s cozy, filling, and perfect for busy weeknights or postpartum meals.
A Note About the Noodles
For this recipe, I used Korean sweet potato glass noodles, also known as dangmyeon. These noodles are made from 100% sweet potato starch and water — naturally gluten-free and known for their soft, bouncy-chewy texture once cooked. They’re commonly used in dishes like japchae, but they work just as beautifully in soups like Galbitang because they soak up the broth while still holding their bite.
To prepare them, I boil the noodles in boiling water for 4–5 minutes until they’re just tender, then rinse under cold water to stop the cooking. You can either add them directly into the soup bowls before serving, or stir them into the pot after seasoning the broth. They absorb the clean, savory flavors of the soup and add just the right amount of heartiness to each bowl.
Adjusting Flavor
Once your soup is finished cooking, be sure to taste the broth before serving. The soup soy sauce brings a salty base, but depending on the brand or how concentrated your broth is, you may want to add a little extra salt or freshly cracked pepper to balance it out.
If you enjoy a little heat, you can also stir in gochugaru (Korean red pepper flakes) after cooking. Start with 1/4 teaspoon and increase to your taste — it adds just the right amount of warmth without overpowering the broth.
Tips
- Clear broth tip: If you prefer a more transparent broth, add the soup soy sauce after pressure cooking instead of before. It won’t change the flavor much but will keep the broth looking extra clean.
- Make-ahead friendly: This soup stores well in the fridge for up to 4 days. You can skim the fat once it’s chilled for a lighter bowl.
- Keep noodles separate: If you plan on storing leftovers, keep the glass noodles separate so they don’t absorb all the broth.
If you try this Instant Pot Korean Galbitang at home, I’d love to hear how it turned out! Leave a comment below or tag me on Instagram @winniekison !
Instant Pot Korean Galbitang (Beef Short Rib Soup)
Ingredients
- 2.5 –3 lbs beef short ribs I used boneless
- 8 cups water
- 1 medium onion quartered
- 4 cloves minced garlic
- 1- inch ginger sliced
- 2 whole green onions chopped (extra for garnish)
- 1 1/2 cups Korean radish mu, cut into chunks
- 1 tbsp Korean soup soy sauce guk-ganjang
- Salt and pepper to taste
- Optional: cooked glass noodles sesame seeds
- Optional: gochugaru (Korean red pepper flakes) if you want to add a little heat
Instructions
- Soak short ribs in cold water for 30–60 minutes, changing the water once or twice.
- Blanch in boiling water for 5 minutes, then drain and rinse.
- Add ribs, water, onion, garlic, ginger, green onions, and radish to the Instant Pot.
- Pressure cook on High for 35 minutes. Natural release for 15–20 minutes.
- Remove onion, ginger, and green onions. Skim off any excess fat.
- Stir in Korean soup soy sauce, and season with salt and pepper to taste.
- Add pre-soaked sweet potato glass noodles directly into the hot broth. Let sit for 5–10 minutes until softened and silky.
- Serve hot with rice, kimchi, and optional garnishes.
