Galbitang (갈비탕) in Instant Pot

Karen 상희 Lee's avatar
Karen 상희 Lee

Ingredients

  • 2-3
    Pounds Flanken Beef
    approx 1/2" thick
  • 1/2
    Medium or 4 oz. Onion
  • 6
    large cloves Garlic
  • 1
    Pound Korean Radish
  • 4
    oz Dangmyeon or Sweet potato or Glass Noodles
  • 2
    Eggs
    beaten
  • 2
    Tablespoons Soup Soy Sauce
  • 2-3
    Scallions
    chopped
  • 1
    Tablespoon Kosher Salt
  • 1
    Tablespoon Ground Black Pepper

Instructions

1
Galbitang is a quintessential Korean beef soup made with short ribs. It’s usually made with thick “English Cut” but in this easy method using the Instant Pot, I use the Flanken or “L.A. Galbi” style cut. This cut take half the time to cook and I prefer the flavor since the meat is more marbleized than the thicker cut.
2
Place 2-3 Pounds Flanken Beef (approx 1/2" thick) in the inner pot of the Instant Pot and fill with enough cold water to immerse the meat. Massage or rub the meat and bones in the water to loosen up any debris. Soaking the meat in water allows the blood from the meat to seep out. Soak the meat for several hours or overnight in the refrigerator and drain the water and any debris in the pot afterward. This step might seem tedious but it’s crucial step to a clean tasting Galbitang.
3
After draining the water, refill the inner pot with 4 Qt - or up to “2/3 Max” mark - of cold water. Place the inner pot in the Instant Pot, close the lid, and cook on HIGH for 30 minutes.
4
Open the lid when the Instant Pot depressurizes naturally. This may take up to 20-30 minutes after the timer goes off. Take out the inner pot, and leave it on the counter at room temperature until it’s cool enough to put in the refrigerator. This step is to allow the fat to solidify on top so you can easily remove it later. I usually leave the the pot in the refrigerator overnight. If there isn’t enough fat, you can skip this step.
5
Now that the fat is solid, remove as much fat as you’d like. Using tongs, take the meat out to a bowl. Pour the broth over a sieve or a strainer into the bowl and discard the remnants. Cut the meat pieces into bite sizes. Rinse the inner pot and put the meat and broth back in. Pro tip: it’s convenient to have an extra inner pot for recipes like these so you can transfer the content to the clean inner pot for the next step without having to rinse or wash the inner pot to reuse.
6
Add warm water to 4 oz Dangmyeon or Sweet potato or Glass Noodles and set aside. Cut 1 Pound Korean Radish into approx. 2”x 1/2” pieces, slice 1/2 Medium or 4 oz. Onion, chop 6 large cloves Garlic and add them to the soup. Using tongs, transfer dangmyeon to the soup, close the lid and cook on HIGH pressure for 2 minutes. Pro Tip: Dangmyeon will soak up the broth and will get soft if added to the whole pot. So if you are not serving immediately, cook the noodles separately and add it to the individual bowls when serving.
7
After the timer is goes off, depressurize manually - carefully move the pressure valve to “open” position - open the lid carefully, and take the inner pot out of the Instant Pot. Place the inner pot on a heat proof counter. Drizzle 2 Eggs (beaten) to the soup, and gently stir but not too much. Add 1 Tablespoon Kosher Salt, 1 Tablespoon Ground Black Pepper, 2 Tablespoons Soup Soy Sauce and gently mix. Top with 2-3 Scallions (chopped).
8
Ladle the soup in a bowl and garnish with extra chopped scallions. Serve immediately with salt and black pepper on the side.
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Karen 상희 Lee's avatar
Galbitang is a quintessential Korean beef soup made with short ribs. It’s usually made with thick “English Cut” but in this easy method using the Instant Pot, I use the Flanken or “L.A. Galbi” style cut. This cut take half the time to cook and I prefer the flavor since the meat is more marbleized than the thicker cut.