Yoon Yi-ryeon's Galbitang

• 2 kg beef short ribs (for braising/soup)
• assorted bones (optional, such as rib bones), as needed
• 1 kg Korean radish
• 2–3 medium large green onions
• 1.5 hand-sized pieces dried kelp
• 3–5 soaked dried shiitake mushrooms
• a few tablespoons soup soy sauce
• a pinch of salt

Recipe 🍳

Cooking tips 💡

• Omitting garlic and onion yields a traditional pure beef soup flavor; adding them gives a taste similar to beef and radish soup. Choose according to your preference.
• Using a pressure cooker allows the rib meat to become so tender it shreds easily, saving time.
• You can often get assorted beef bones for free from a butcher if you ask.

Recommended for 🙋

• ⭐Those who want to recreate a deep, rich traditional galbitang broth at home.
• ⭐Those who want to quickly make tender galbitang using a pressure cooker.
• ⭐Those who prefer an authentic pure beef soup flavor.