Instant Pot Korean Galbitang (Beef Short Rib Soup)
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. When I’m craving something warm, nourishing, and deeply satisfying, this soup come to mind!
Servings 8 servings
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.