Quick and Easy Galbitang
Dive into the heartwarming flavors of galbitang, a delightful Korean short rib soup that’s ready in a flash! With tender beef ribs simmered to perfection alongside aromatic garlic and fresh scallions, this quick dish is a savory hug in a bowl. Perfect for busy weeknights, you’ll love how effortlessly this comforting recipe brings a taste of Korea to your table!
Prep
5
min
Cook
5
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 대파
- 당면 (3.53 oz)
🥩Meat & Seafood(2)
- 우삼겹이나 차돌 (0.44 lbs)
- 참치액 없으면 간장 (7.5 ml)optionalsoy sauce if tuna sauce is unavailable
🍯Sauces & Condiments(1)
- 굴소스 (15 ml)
Nutrition (per serving)
Calories
520
Protein
14g
Carbs
52g
Fat
28g
👨🍳 Instructions
- 1
Add the beef and sauté with minced garlic until slightly cooked.
- 2
Add 350ml of water, 1 tablespoon of oyster sauce, and 0.5 tablespoon of tuna sauce.
- 3
Add sweet potato noodles and chopped green onion, and boil for 5 minutes.
- 4
Season with salt and pepper to taste.
💡 Pro Tips
- ✓Sauté beef over medium-high heat (375°F) for 2-3 minutes until just opaque at edges, not fully cooked, because the residual heat plus 5-minute boil will reach 160°F internal temp without toughening the meat from overcooking.timing2-3 minutes sauté + 5 minutes boil = 160°F final temp
- ✓Add oyster sauce and tuna sauce (1:0.5 ratio) before sweet potato noodles because their umami compounds (glutamates and nucleotides) need 1-2 minutes to fully dissolve and distribute through the broth before starch absorption begins.technique1:0.5 ratio, 1-2 minutes pre-noodle incorporation
- ✓Use exactly 350ml water because sweet potato noodles absorb 65-70% of their weight in liquid during a 5-minute boil, requiring this specific ratio to maintain brothiness (avoid starchy paste formation).ingredient350ml | 65-70% absorption rate
- ✓Add green onions in the final 30 seconds of cooking because volatile sulfur compounds responsible for their sharp, fresh bite degrade at 212°F after 2+ minutes, preserving bright flavor through minimal heat exposure.timing30 seconds final heat exposure
Share this recipe
Prep
5
min
Cook
5
min
Serves
2
people
Level
beginner
Share this recipe
Quick and Easy Galbitang
Dive into the heartwarming flavors of galbitang, a delightful Korean short rib soup that’s ready in a flash! With tender beef ribs simmered to perfection alongside aromatic garlic and fresh scallions, this quick dish is a savory hug in a bowl. Perfect for busy weeknights, you’ll love how effortlessly this comforting recipe brings a taste of Korea to your table!
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 대파
- 당면 (3.53 oz)
🥩Meat & Seafood(2)
- 우삼겹이나 차돌 (0.44 lbs)
- 참치액 없으면 간장 (7.5 ml)optionalsoy sauce if tuna sauce is unavailable
🍯Sauces & Condiments(1)
- 굴소스 (15 ml)
Nutrition (per serving)
Calories
520
Protein
14g
Carbs
52g
Fat
28g
👨🍳 Instructions
- 1
Add the beef and sauté with minced garlic until slightly cooked.
- 2
Add 350ml of water, 1 tablespoon of oyster sauce, and 0.5 tablespoon of tuna sauce.
- 3
Add sweet potato noodles and chopped green onion, and boil for 5 minutes.
- 4
Season with salt and pepper to taste.
💡 Pro Tips
- ✓Sauté beef over medium-high heat (375°F) for 2-3 minutes until just opaque at edges, not fully cooked, because the residual heat plus 5-minute boil will reach 160°F internal temp without toughening the meat from overcooking.timing2-3 minutes sauté + 5 minutes boil = 160°F final temp
- ✓Add oyster sauce and tuna sauce (1:0.5 ratio) before sweet potato noodles because their umami compounds (glutamates and nucleotides) need 1-2 minutes to fully dissolve and distribute through the broth before starch absorption begins.technique1:0.5 ratio, 1-2 minutes pre-noodle incorporation
- ✓Use exactly 350ml water because sweet potato noodles absorb 65-70% of their weight in liquid during a 5-minute boil, requiring this specific ratio to maintain brothiness (avoid starchy paste formation).ingredient350ml | 65-70% absorption rate
- ✓Add green onions in the final 30 seconds of cooking because volatile sulfur compounds responsible for their sharp, fresh bite degrade at 212°F after 2+ minutes, preserving bright flavor through minimal heat exposure.timing30 seconds final heat exposure