10-Minute One-Pan Galbitang (Korean Beef Soup)
Traditionally, Galbitang (Korean beef short rib soup) is a dish made by simmering beef short ribs and brisket for hours with vegetables and medicinal herbs. However, because short ribs are expensive and the process of draining blood and simmering is tedious, even Koreans usually buy it at restaurants rather than cooking it at home.
When I first came across this 10-minute shortcut recipe, I was skeptical about whether it would actually taste right. But when I made it out of curiosity, I was surprised that it captured about 80% of the flavor you get at Korean restaurants. (Of course, it cannot completely duplicate restaurant broth simmered for hours with ginseng, jujubes, and seasonings.)
My friend who tried it with me was surprised by how deep the broth tasted, especially considering the minimal time and effort. I recommend this recipe to anyone who wants to easily enjoy the deep, clear beef broth of Korean galbitang at home in just 10 minutes.
Quick Overview
- Prep Time: 1 mins
- Cook Time: 9 mins
- Servings: 2 servings
- Difficulty: Easy
Ingredients & Substitutions
- 400g thinly sliced beef brisket or beef belly (usamgyeop / chadolbagi)
- 1000ml water
- 1 large green onion
- 1 tbsp oyster sauce
- 1 tbsp chicken bouillon (powder or liquid) (substitute: 1 tbsp Korean tuna liquid)
- 1 tbsp minced garlic
- 1 to 2 pinches fine salt (adjust to taste at the end)
- Freshly ground black pepper to taste
Step-by-Step Cooking Guide
Step 1. Stir-fry beef
- Heat a pan (or pot) and add the 400g thinly sliced beef.
- Separate the meat with chopsticks so it does not clump together, and stir-fry over medium-high heat until no longer pink.
- Flavor Tip: Rather than adding meat straight into boiling water, stir-frying it first over high heat allows the rich beef fat to melt into the bottom of the pan, which is the key to a deep, rich broth.
Step 2. Add water and seasonings
- Once the meat is browned on the surface, pour in 1000ml of water.
- Add 1 tbsp oyster sauce, 1 tbsp chicken bouillon (or 1 tbsp tuna liquid), and 1 tbsp minced garlic, then bring to a boil over high heat.
Step 3. Prep green onion and skim foam
- While the broth is coming to a boil, thinly slice 1 green onion.
- Once the broth begins boiling vigorously, skim off the foam and impurities rising to the surface with a spoon.
- Clean Taste Tip: Skimming off the floating impurities, excess fat, and foam at this stage is essential for a clean, light broth.
Step 4. Add green onions and finish
- Add the sliced green onions to the broth and simmer for 30 seconds to 1 minute to infuse their flavor.
- Glass Noodle Option: If using soaked glass noodles, add them along with the green onions and boil for 1 to 2 minutes until tender and translucent. If you add dry glass noodles directly, they will soak up all the broth, so make sure to use pre-soaked noodles.
- Taste the broth, and adjust the seasoning by adding 1 to 2 pinches of salt if needed.
Step 5. Serve
- Turn off the heat and transfer the beef, broth (and noodles) into a serving bowl.
- Sprinkle with black pepper to taste before serving.
10-Minute One-Pan Galbitang (Korean Beef Soup)
Make Korean beef soup inspired by galbitang in 10 minutes using one pan and thinly sliced beef. No need to simmer beef ribs for hours.
- Total Time: 10
- Yield: 2 Servings
Ingredients
- 400g thinly sliced beef brisket or beef belly (usamgyeop / chadolbagi)
- 1000ml water
- 1 large green onion
- 1 tbsp oyster sauce
- 1 tbsp chicken bouillon (powder or liquid) (substitute: 1 tbsp Korean tuna liquid)
- 1 tbsp minced garlic
- 1 to 2 pinches fine salt (adjust to taste at the end)
- Freshly ground black pepper to taste
Instructions
- Sear Beef: Heat a pot over medium-high heat. Add sliced beef, separating strands with chopsticks, and stir-fry until no longer pink.
- Build Broth: Pour in 1000ml water. Add 1 tbsp oyster sauce, 1 tbsp chicken bouillon, and 1 tbsp minced garlic, then bring to a rolling boil over high heat.
- Skim Foam: Once boiling vigorously, skim off floating foam and excess fat with a spoon for a clean broth.
- Add Green Onions: Stir in sliced green onions (and pre-soaked glass noodles if using) and simmer for 1 minute until tender.
- Season & Serve: Season with 1–2 pinches of salt if needed. Transfer to bowls, dust with black pepper, and serve hot with rice.
Notes
Sear first: Searing beef in the dry pot melts rich fat into the base, creating deep broth flavor without long simmering.
Skim the surface: Skimming off initial foam and floating fat ensures a clear, restaurant-quality broth.
Soaked noodles only: If adding glass noodles, always use pre-soaked noodles so they do not soak up all the broth.
- Prep Time: 1
- Cook Time: 9
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: korean
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