INGREDIENTS
- 1.5 lb beef short ribs
- 8 cups water
- 1 yellow onion with skin on if possible
- 2 green onions for cooking broth
- 2 green onions , chopped or sliced for garnish
- 2 thick slices of ginger
- 1/2 Korean radish , cut into big chunks (2 in x 2 in)
- 2 Tbsp garlic , chopped
- 2 tsp guk ganjang (Korean soy sauce for soup)
- 1 tsp Korean Cheonilyeom Sea salt (less if using regular Table salt)
INSTRUCTIONS
- Trim off any excess fat from ribs.
- Soak ribs in cold water for 30 minutes to hour to draw out excess blood.
- While the ribs are soaking, clean green onions and slice or chop 2 of them and just cut the remaining 2 in 1/2 lengths for the soup.
- Peel and cut 2 thick slices of ginger, peel Korean radish and cut into big chunks. You can use Daikon radish if Korean radish is not easily available.
- In your Instant Pot, add ribs, whole yellow onion, radish, green onions, ginger and water.
- Close and set your Instant Pot to SOUP function. It will pressure cook your Galbitang perfectly in just 30 minutes!!
- Once it’s done, follow instructions to release the pressure and then open.
- Skim off fat from soup.
- Season soup by adding guk ganjang, salt and garlic.
Recipe Notes
Serve with some chopped green onions and black pepper so people can and season to their own taste. Rice and kimchi like Kkakdugi will go wonderfully well with this rich and hearty soup.