Short Rib Soup (Galbitang)
This Instant Pot Korean soup might be impossibly easy, but it seems fitting on a Monday before Election Day. An effortless, soul soothing recipe to ease you into the week because I’m sure life doesn’t need to be any more complicated than it currently is.
Cooking Method
Instant Pot
Time
🕒🕒🕒
Recipe
Ingredients (4 Servings)
1.5 LB BEEF SHORT RIBS, ENGLISH CUT
8 CUPS WATER
1 YELLOW ONION, SKIN ON
4 KOREAN GREEN ONIONS (Dae Pa)
1 THUMB-SIZED KNOB OF GINGER, SLICED THICK
1.5 LB KOREAN RADISH, PEELED AND LEFT WHOLE
4 CLOVES GARLIC, PEELED
2 TSP KOREAN SOUP SOY SAUCE (Guk Ganjang)
1 TSP SALT
—Dipping Sauce
2 TBSP SOY SAUCE
1 TBSP VINEGAR
Instructions
Soak ribs in cold water for 30 minutes. While the ribs are soaking, slice ginger, peel radish and garlic and slice 2 greens onions diagonally. Mix dipping sauce.
Add drained ribs, radish, 2 whole green onions sliced in half, yellow onion, garlic, ginger and 8 cups of water to Instant Pot. Set on high pressure for 30 minutes. Manually release when ready.
Skim of scum and any fat if desired. Remove radish and slice into large bite size chunks. Discard yellow onion and ginger and add radish back in. Season with soup soy sauce and salt.
Serve topped with green onion and dipping sauce. Enjoy with rice and kimchi.
Process
