There’s something incredibly soothing about a warm bowl of Galbitang, especially when the day has felt long and the temperatures drop. As I settled in on a chilly evening, I recalled the savory comfort of this traditional Korean soup that my grandmother would serve, each spoonful rich with flavor and nostalgia. One of my favorite things about making Instant Pot Korean Galbitang is the ease with which it transforms simple ingredients into something extraordinary, perfect for both busy weekdays and special gatherings.
Imagine the tender beef short ribs simmering alongside fragrant garlic and fresh ginger, gradually releasing their essence into the broth. With just 10 minutes of prep and 35 minutes of cook time, this delightful dish is within reach, even for those who think they can’t cook! Whether followed by a cozy evening at home or served as a crowd-pleaser at your next dinner party, this Galbitang is sure to win hearts and warm souls. Let’s dive into this recipe that brings warmth to my kitchen—and can surely light up yours!
Why is Instant Pot Korean Galbitang a Must-Try?
Cozy Comfort: There’s nothing like a steaming bowl of Galbitang to melt away the day’s stress, making it the ultimate comfort food.
Quick & Easy: With just 10 minutes of prep and 35 minutes of cooking, it fits perfectly into your busy schedule without compromising on quality.
Flavor Explosion: The rich broth infused with beef, garlic, and ginger creates a taste that’s positively unforgettable.
Versatile Serving: Enjoy it as a simple weeknight meal, or serve with rice and kimchi for an impressive dinner party spread.
Hearty & Nourishing: Pack in the nutrients with Korean radish and glass noodles, giving this dish a wholesome boost!
This incredible recipe is bound to become a staple in your home. For more delightful variations, check out my guide on making flavorful broth!
Instant Pot Korean Galbitang Ingredients
For the Soup
• Beef short ribs – 2.5 – 3 lbs of succulent meat that adds depth and richness to the broth.
• Water – 8 cups to create the perfect soup base that mingles beautifully with other flavors.
• Onion – 1 medium onion, quartered works wonders for sweetness and aroma in the soup.
• Minced garlic – 4 cloves to infuse the broth with a delightful depth of flavor.
• Ginger – 1 inch, sliced for a hint of warmth and spice that elevates the dish.
• Green onions – 2 whole, chopped (extra for garnish) provide freshness and a pop of color.
• Korean radish mu – 1 1/2 cups, cut into chunks, which add a crisp texture and unique flavor.
• Korean soup soy sauce guk-ganjang – 1 tbsp for that essential umami punch that makes this Galbitang unforgettable.
• Salt and pepper – to taste for the final layer of seasoning that brings all flavors together.
Optional Add-ins
• Cooked glass noodles – perfect for a satisfying and hearty addition, soaking up the flavors of the broth.
• Sesame seeds – sprinkle for an extra crunch and nutty aroma that complements the dish.
• Gochugaru – a dash of these Korean red pepper flakes can add a delightful warmth if you like a bit of spice.
Incorporating these ingredients will ensure your Instant Pot Korean Galbitang shines with authenticity and beloved flavors. Happy cooking!
How to Make Instant Pot Korean Galbitang
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Soak the short ribs in cold water for 30–60 minutes. This step helps to draw out impurities, ensuring a cleaner broth. Change the water once or twice to keep it fresh!
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Blanch the ribs in boiling water for 5 minutes. This technique will remove any residual blood, resulting in a clearer soup. Afterward, drain and rinse them to keep the flavors bright.
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Combine the ribs, water, onion, garlic, ginger, green onions, and radish in your Instant Pot. Each ingredient harmonizes beautifully, creating that signature depth of flavor.
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Pressure cook on High for 35 minutes. Once done, allow for a natural release for 15–20 minutes to let the flavors meld and the beef become tender.
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Remove the onion, ginger, and green onions after cooking. Skim off any excess fat from the top to achieve a more refined soup that’s less greasy.
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Stir in the Korean soup soy sauce, adjusting the taste with salt and pepper. This is where your soup gets its signature umami depth, so don’t skip this essential step!
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Add the pre-soaked sweet potato glass noodles directly into the hot broth. Let them sit for 5–10 minutes until they become tender and silky, enhancing the heartiness of the soup.
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Serve the Galbitang hot, garnished with cooked rice, kimchi, and any optional toppings. This dish is not just a meal, but a warm embrace in a bowl!
Optional: Sprinkle sesame seeds on top for an added crunch and flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Instant Pot Korean Galbitang
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Quality Ribs: Choose well-marbled beef short ribs for maximum flavor and tenderness. Failing to select quality meat can lead to a less satisfying broth.
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Soak Thoroughly: Soaking the ribs in cold water is key to pulling impurities out and achieving a clearer soup. Don’t skip this step to ensure optimal taste.
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Natural Release: Allowing a natural pressure release helps tenderize the meat even further. Rushing the release can result in tougher ribs.
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Season Mindfully: Always taste and adjust with salt and pepper at the end. Under-seasoning can dull the dish’s overall flavor, while overdoing it can overwhelm your palate.
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Add Noodles Last: If you’re using glass noodles, add them last to preserve their texture. Letting them soak in the hot broth too long can cause them to become mushy.
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Customize Garnishes: Feel free to get creative with garnishes! Fresh herbs or a sprinkle of gochugaru can enhance the presentation and flavor of your Instant Pot Korean Galbitang.
What to Serve with Instant Pot Korean Galbitang?
A warm bowl of Galbitang sets the stage for an unforgettable meal that delights both the palate and the heart.
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Steamed Rice: The classic companion that soaks up the broth, adding a comforting, chewy texture that hugs each bite.
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Kimchi: A tangy and spicy contrast that brightens the rich flavors of the soup, adding a delightful crunch to your meal.
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Korean Pancakes: Crispy and savory, these pancakes introduce a wonderful texture and flavor, perfect for dipping in the broth.
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Pickled Radishes: The tanginess of these crunchy bites amplifies the soup’s flavor, offering a refreshing palate cleanser between sips.
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Grilled Meat Skewers: Tender and marinated, they provide a hearty addition to your feast, making the meal even more festive.
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Sesame Spinach Salad: Light and vibrant, this salad introduces a crispness that complements the deep flavors of Galbitang beautifully.
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Hot Green Tea: A soothing drink to sip alongside your meal, it enhances the whole experience, leaving a warm sensation long after.
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Honeydew Melon Dessert: For a sweet finish, juicy and refreshing, it cleanses the palate and keeps the cozy atmosphere alive.
Let these pairing ideas elevate your meal into a cherished dining experience!
Make Ahead Options
Preparing Instant Pot Korean Galbitang in advance is a real time-saver for busy weeknights! You can soak the beef short ribs for up to 24 hours in advance, and even blanch them to remove impurities before storing them in the refrigerator. Additionally, all the aromatics—onion, garlic, and ginger—can be chopped and stored separately for up to 3 days. When you’re ready to serve, simply combine the ribs and aromatics with water and the Korean radish, pressure cook for 35 minutes, and finish with the glass noodles for a delicious meal that feels fresh and flavorful! This way, you’ll enjoy comfort food with minimal effort, just as if you had spent hours in the kitchen!
Instant Pot Korean Galbitang Variations
Feel free to play around with this recipe and create your own unique twist on this classic dish!
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Dairy-Free: Simply omit any creamy add-ins and stick to the core ingredients for a deliciously light broth.
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Spicy Kick: Add 1-2 tbsp gochugaru to the broth for a nice, spicy flavor that brings the heat without overpowering.
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Vegetarian Version: Swap the beef short ribs for mushrooms like shiitake or portobello, enhancing the umami notes naturally found in the broth.
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Herb-Infused: Toss in fresh herbs like cilantro or basil during the cooking process for a refreshing, aromatic twist. Their flavors infuse beautifully into the soup!
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Zesty Citrus: Squeeze in some lime or lemon juice just before serving for a burst of brightness that beautifully contrasts the rich broth.
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Sweet Potato Surprise: Instead of glass noodles, use chunks of sweet potato; they’ll give a naturally sweet flavor and creamy texture that complements the broth wonderfully.
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Hearty Add-ins: For added protein and texture, toss in some cubed tofu halfway through cooking; it soaks up flavor while staying soft and delicious.
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Noodle Lover: Use different types of noodles, like ramen or udon, in place of glass noodles for a delightful twist on the dish’s texture.
Experimenting with these variations will not only enhance your Instant Pot Korean Galbitang but also create an experience that’s uniquely yours! Happy cooking!
How to Store and Freeze Instant Pot Korean Galbitang
Fridge: Store any leftover Galbitang in an airtight container for up to 3 days. Let the soup cool completely before sealing to preserve freshness.
Freezer: For longer storage, freeze Galbitang in freezer-safe containers for up to 3 months. Allow it to cool before portioning to avoid freezer burn.
Reheating: Thaw overnight in the fridge, then reheat on the stovetop or in the microwave until heated through. Add a splash of water if needed to restore the broth’s consistency.
Storage Tip: Avoid adding cooked glass noodles to the soup before storing, as they can become mushy. Instead, prepare them fresh when reheating your Instant Pot Korean Galbitang.
Instant Pot Korean Galbitang Recipe FAQs
How do I select the right beef short ribs for Galbitang?
Absolutely! Look for well-marbled beef short ribs. The marbling adds flavor and tenderness, essential for a rich broth. Fresh meat should have a bright red color with a layer of fat on top. Avoid any with dark spots or an off smell.
How long can I store leftover Galbitang?
You can store any leftovers in an airtight container in the fridge for up to 3 days. Just remember to let the soup cool completely before sealing to keep it fresh and delicious.
Can I freeze Instant Pot Korean Galbitang?
Very much! To freeze, pour the cooled Galbitang into freezer-safe containers, leaving some space at the top as the soup will expand. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge, and reheat either on the stovetop or in the microwave until heated through—adding a splash of water if needed to restore the consistency.
What should I do if my broth is too oily?
If you find your broth is a bit too oily, no worries! After cooking, let the soup sit for a few minutes; the fat will rise to the surface. Use a ladle to skim off the excess fat, or you can place a few ice cubes in the broth for a minute. The fat will harden around them, making it easier to remove.
Can I adjust Galbitang for dietary restrictions?
Certainly! If you’re preparing for someone with allergies, ensure that you use gluten-free soy sauce in place of regular Korean soup soy sauce, and skip any optional garnishes they’re allergic to, such as sesame seeds. For a low-carb option, consider using zucchini noodles instead of glass noodles.
What if my glass noodles become mushy when reheating?
To prevent mushy noodles, I suggest keeping them separate until you’re ready to serve. Add them fresh to the hot broth, letting them soak for just 5–10 minutes to maintain their perfect texture. If they do turn mushy, use them in a stir-fry or salad where the texture isn’t as crucial!
Instant Pot Korean Galbitang: Cozy Comfort in Every Bowl
Ingredients
Equipment
Method
- Soak the short ribs in cold water for 30–60 minutes.
- Blanch the ribs in boiling water for 5 minutes.
- Combine the ribs, water, onion, garlic, ginger, green onions, and radish in the Instant Pot.
- Pressure cook on High for 35 minutes.
- Remove the onion, ginger, and green onions after cooking. Skim off any excess fat.
- Stir in the Korean soup soy sauce, adjusting the taste with salt and pepper.
- Add the pre-soaked sweet potato glass noodles directly into the hot broth.
- Serve the Galbitang hot, garnished with cooked rice, kimchi, and optional toppings.
