As the comforting aroma of simmering beef fills my kitchen, I can’t help but feel a wave of nostalgia wash over me. Today, I’m excited to share my take on Instant Pot Korean Galbitang, a delightful beef short rib soup that’s perfect for those chilly evenings or when you simply need a warm hug in a bowl. This quick-cooking gem not only captures the essence of traditional flavors but also delivers unmatched comfort with every spoonful. It’s gluten-free and ideal for busy weeknights, making it an effortless crowd-pleaser everyone will love. So, are you ready to elevate your dinner game and discover just how easily you can create this heartwarming dish at home? Let’s dive in!
Why is Galbitang a Must-Try?
Comforting and Nourishing: This Instant Pot Korean Galbitang is like a warm hug in a bowl, perfect for those chilly nights when you crave something hearty.
Quick Cooking: Forget lengthy prep—this recipe allows you to enjoy delicious beef short rib soup in a fraction of the time!
Gluten-Free Goodness: Made with sweet potato glass noodles, it’s a fantastic gluten-free option that still offers a satisfying, hearty meal.
Rich Umami Flavor: With the infusion of ginger, garlic, and Korean soup soy sauce, each spoonful bursts with rich, savory goodness.
Endless Versatility: Feel free to customize it! Try substituting chicken thighs or adding your favorite vegetables. And if you’re a fan of Korean Beef Sloppy, you’ll absolutely love this dish!
Crowd-Pleasing Appeal: Serve it alongside rice and kimchi for an authentic experience that will impress family and friends alike. Your kitchen will be the new favorite gathering spot!
Instant Pot Korean Galbitang Ingredients
• Here’s what you’ll need to create this delightful dish!
For the Soup
- Beef Short Ribs – This is your main protein source; choosing boneless makes for easier serving.
- Water – Acts as the broth base; it’s essential for achieving the right soup consistency.
- Onion – Adds sweetness and depth; use a medium onion, quartered for optimal flavor extraction.
- Garlic – Provides rich flavor and aroma; use 4 cloves, minced to enhance the broth.
- Ginger – Contributes a warm, zesty note; a 1-inch piece, sliced, works perfectly.
- Green Onions – Offers freshness and a vibrant garnish; use 2 whole, chopped, with extras for serving.
- Korean Radish (Mu) – Adds a slightly peppery flavor and crunchy texture; cut 1.5 cups into chunks for the perfect bite.
For Seasoning
- Korean Soup Soy Sauce (Guk-Ganjang) – Infuses saltiness and umami depth; just 1 tablespoon elevates the flavor profile.
- Salt and Pepper – Essential seasonings; adjust to taste for a comprehensive flavor experience.
For Additions
- Cooked Glass Noodles (Dangmyeon) – Adds heartiness and absorbs the broth beautifully; made from sweet potato starch, it’s a gluten-free choice.
- Gochugaru (Korean Red Pepper Flakes) – For those who like a bit of spice; start with 1/4 teaspoon to taste and customize heat as desired.
Now you’re all set to create your flavorful Instant Pot Korean Galbitang! Enjoy the comforting embrace of this delectable soup that’s sure to become a family favorite.
Step‑by‑Step Instructions for Instant Pot Korean Galbitang
Step 1: Soak the Ribs
Begin by soaking the beef short ribs in cold water for 30 to 60 minutes. This process helps to draw out excess blood and impurities. Change the water once or twice during this time to ensure they are thoroughly cleaned. You’ll notice the water will turn slightly red from the blood—a sign of a good soak.
Step 2: Blanch the Ribs
After soaking, drain the ribs and prepare for blanching. Boil a pot of water and add the ribs, letting them cook for about 5 minutes. This initial heating step helps to remove any remaining impurities and ensures a clearer broth. Once done, drain the ribs and give them a quick rinse under cold water.
Step 3: Assemble Ingredients in the Instant Pot
In your Instant Pot, combine the blanched beef short ribs with 8 cups of water, a quartered medium onion, 4 minced garlic cloves, sliced ginger, chopped green onions, and 1.5 cups of Korean radish chunks. Stir gently to incorporate everything. The combination of these ingredients will create a fragrant broth as they cook together.
Step 4: Pressure Cook the Soup
Seal the Instant Pot lid and set the valve to the sealing position. Pressure cook on high for 35 minutes. This high-pressure cooking method helps tenderize the beef and infuse the broth with incredible flavors. After the cooking time is up, let the pressure release naturally for 15 to 20 minutes, allowing the soup to continue developing its rich taste.
Step 5: Strain the Broth
Once the pressure has released, carefully open the lid and inspect the soup. Remove the onion, ginger, and green onions with a slotted spoon. You’ll want to skim any excess fat from the top to maintain a clean broth. The resulting soup should be aromatic and inviting, a perfect base for your Instant Pot Korean Galbitang.
Step 6: Season the Broth
Stir in 1 tablespoon of Korean soup soy sauce (Guk-Ganjang) and season with salt and pepper according to your taste preference. This critical step is essential for enhancing flavors, so take a moment to taste and adjust as needed. Your broth should have a deliciously savory profile, creating the perfect backdrop for the tender beef and noodles.
Step 7: Add Glass Noodles
Carefully add the pre-soaked sweet potato glass noodles directly into the hot broth. Allow them to sit in the soup for about 5 to 10 minutes, stirring occasionally. This will soften the noodles and allow them to absorb the delicious flavors of the broth. The noodles should become wonderfully tender and slippery, enhancing every spoonful of your Galbitang.
Step 8: Serve and Garnish
Ladle the hot soup into bowls and consider garnishing it with additional chopped green onions and a sprinkle of sesame seeds for extra flavor and texture. Serve your Instant Pot Korean Galbitang alongside steamed rice and kimchi for a truly authentic experience. Enjoy the comforting warmth and inviting aroma of this heartwarming dish!
How to Store and Freeze Instant Pot Korean Galbitang
Fridge: Store leftover Instant Pot Korean Galbitang in an airtight container for up to 3-4 days. Let it cool to room temperature before sealing to prevent moisture buildup.
Freezer: You can freeze the soup for up to 2-3 months. Ladle the cooled Galbitang into freezer-safe bags or containers, leaving space for expansion.
Reheating: For a best-tasting experience, reheat gently on the stove over low to medium heat, stirring occasionally, until warmed through. You can also use the microwave, covering the bowl to retain moisture.
Glass Noodles: If you’ve added glass noodles, they may absorb broth during storage. Consider freezing the soup without noodles and adding fresh ones upon reheating for optimal texture.
What to Serve with Instant Pot Korean Galbitang?
As you savor the rich umami flavors of this delightful beef soup, consider these scrumptious accompaniments to create a complete meal for your loved ones.
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Steamed Rice: The fluffy texture of white or brown rice perfectly absorbs the savory broth, complementing every hearty bite of Galbitang.
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Classic Kimchi: This traditional Korean side dish adds a tangy crunch that balances the soup’s warmth while boosting your meal’s flavor profile.
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Pickled Vegetables: Quick-pickled daikon or cucumbers introduce a refreshing contrast and crunchy texture, enhancing the overall dining experience.
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Savory Pancakes (Buchimgae): Pair with scallion or vegetable pancakes for additional texture. Their crispy outer layer perfectly contrasts the tender beef soup.
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Garlic Naan: This soft, warm bread is great for scooping up the soup, adding a comforting, carb-loaded element to your meal.
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Green Salad: A light, fresh salad with sesame dressing provides a crisp counterpoint to the rich soup, making your table appealing and well-balanced.
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Soursop Juice: This tropical drink, with its sweet and tangy notes, refreshes the palate, making it a wonderful match for the bold flavors of Galbitang.
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Sesame Cookies: For dessert, these nutty treats have just the right amount of sweetness to round off your cozy Korean feast.
These pairings not only elevate your Instant Pot Korean Galbitang but also ensure a remarkable dining experience that friends and family will cherish.
Expert Tips for Instant Pot Korean Galbitang
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Rinse the Ribs: Make sure to rinse the blanched ribs well after cooking; this helps achieve a clearer broth and better flavor.
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Taste as You Go: Always taste the broth before serving; adjusting the salt and pepper will ensure a balanced flavor in your Instant Pot Korean Galbitang.
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Handling Glass Noodles: Rinse the sweet potato glass noodles thoroughly before adding them to stop the cooking process and maintain their perfect texture.
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Customize Spice Level: For those who enjoy a spicy kick, add gochugaru gradually after cooking. Start with a small amount and adjust to your taste preference.
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Skim Fat for Clarity: Don’t forget to skim off any excess fat from the broth after cooking; this will give your soup a cleaner, more appealing appearance.
Variations & Substitutions for Instant Pot Korean Galbitang
Feel free to swap ingredients and tailor this comforting soup to your taste buds!
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Bone-In Ribs: Use bone-in short ribs for enhanced flavor and richness. The bones release additional essence into the broth, making each spoonful even more soulful.
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Chicken Thighs: Substitute beef with chicken thighs for a lighter alternative. This variation still offers a tender texture and delicious taste, allowing you to enjoy classic flavors while staying nimble.
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Vegetable Twist: Omit glass noodles for a low-carb option or swap them with fresh bok choy or spinach. These greens add a delightful crunch and boost the nutrients.
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Umami Boost: Add shiitake mushrooms for an extra layer of umami flavor. Their earthiness blends seamlessly into the broth, making each bowl even more satisfying.
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Spicy Kick: Increase the heat level by adding more gochugaru or sliced fresh chilies. If you love a fiery experience, this simple adjustment will awaken your taste buds.
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Gluten-Free Soy Sauce: For a gluten-free version, switch to a gluten-free soy sauce. This small swap keeps your Galbitang safe for everyone without compromising flavor.
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Marinated Flavor: Marinate the beef short ribs in a mixture of soy sauce, sugar, and garlic prior to cooking. This step infuses even deeper flavors into the meat and broth.
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Quick Veggie Additions: Toss in some zucchini or carrots during the last 5 minutes of cooking for added color and texture. This makes the soup heartier and richer in nutrients.
If you’re curious to explore more Korean-inspired dishes, try pairing this with Korean Beef Sloppy or enjoy a comforting One Pot Cheeseburger as a fun twist!
Make Ahead Options
These Instant Pot Korean Galbitang preparations are perfect for meal prep enthusiasts looking to save time during the week! You can soak and blanch the beef short ribs up to 24 hours in advance, storing them in the refrigerator to maintain freshness. Additionally, chop your onion, garlic, ginger, and Korean radish a day ahead and keep them in an airtight container. When you’re ready to serve, simply combine all ingredients in the Instant Pot and follow the cooking instructions. To ensure the broth maintains its rich flavor, avoid adding the glass noodles until just before serving to prevent them from becoming too soft. With these prep tips, you’ll enjoy a comforting meal with minimal fuss!
Instant Pot Korean Galbitang Recipe FAQs
What type of beef short ribs should I use?
I highly recommend using boneless beef short ribs for this Instant Pot Korean Galbitang as they make serving much easier. However, if you prefer more flavor, bone-in short ribs can also be used. Just remember that they may take a little longer to become tender.
How should I store leftovers?
Store your leftover Instant Pot Korean Galbitang in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before sealing, which helps prevent moisture buildup and keeps it fresh longer.
Can I freeze Galbitang?
Absolutely! You can freeze Instant Pot Korean Galbitang for up to 2-3 months. Just ladle the cooled soup into freezer-safe containers, leaving some space for the soup to expand as it freezes. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat gently on the stove or in the microwave.
How do I prevent glass noodles from becoming mushy?
To maintain the perfect texture of your glass noodles, rinse them thoroughly before adding to the hot broth. This stops the cooking process and ensures they don’t absorb too much broth while sitting. If you’re storing leftovers with glass noodles, consider adding fresh noodles when you reheat the soup to keep them from getting overly soft.
Is this recipe suitable for gluten-free diets?
Yes! This Instant Pot Korean Galbitang can be enjoyed by those following a gluten-free diet since it uses sweet potato glass noodles, which are naturally gluten-free. Just be sure to use gluten-free Korean soup soy sauce (Guk-Ganjang) for seasoning to keep the whole dish gluten-free.
What can I do if the broth is too salty?
If you find that your broth is too salty after cooking, don’t fret! You can dilute it by adding more water or low-sodium broth. Cook it for a few minutes longer to blend the flavors through, then taste again to adjust. Adding some additional vegetables can also help balance out the saltiness.
Instant Pot Korean Galbitang: Cozy Beef Soup in Minutes
Ingredients
Equipment
Method
- Soak the beef short ribs in cold water for 30 to 60 minutes, changing the water once or twice.
- Blanch the ribs in boiling water for about 5 minutes, then drain and rinse under cold water.
- Combine the blanched ribs, water, onion, garlic, ginger, green onions, and Korean radish in the Instant Pot.
- Seal the lid and pressure cook on high for 35 minutes, then let the pressure release naturally for 15 to 20 minutes.
- Open the lid, remove onion, ginger, and green onions, and skim excess fat from the top.
- Stir in the Korean soup soy sauce and season with salt and pepper to taste.
- Add cooked glass noodles to the soup and let sit for 5 to 10 minutes to absorb flavors.
- Ladle into bowls and garnish with chopped green onions and sesame seeds if desired.
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