Beef rib soup Meal prep

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Comforting Instant Pot Galbitang (Beef Short Rib Soup) Freezer Meal Prep Recipe

Missing the taste of home can be tough. Many people feel it’s impossible to recreate authentic Korean dishes without the same ingredients they’d find in Korea.

I used to feel the same way. Over time, however, I discovered there are many ways to recreate the flavors of Korean food.

Cooking galbitang in a regular pot can take over 2 hours, but with an Instant Pot or pressure cooker, you can have it ready in just 40 minutes, including preheating time! It’s such a convenient method. 🤩

And when you prep this as a freezer meal, all you have to do later is add water and cook for 40 minutes—it’s a game changer! 😂

🛒 Ingredients

• Beef ribs (back rib, chuck rib, plate rib, etc.)

• Green onion or leek

• 2 broth cubes

• 6 cloves garlic

• 1 tbsp whole black peppercorns

• 2 tbsp Korean soy sauce (gukganjang)

• 1 tbsp fish sauce

• Fish sauce https://a.co/d/5S2v4bn

• Coin Broth https://a.co/d/0nrUewS

• Pressure pot https://amzn.to/40tDpA0

• instant pot https://amzn.to/4grnBUI

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👩🏻‍🍳 Instructions

1. Cut the rib meat along the bone and trim any excess fat.

2. Score the back of the meat with a knife for better flavor absorption.

3. Soak the ribs in water for about 1 hour to remove excess blood.

4. Cut radish and onion into large chunks.

5. Cut leeks into thirds lengthwise, then slice in half. Wash thoroughly to remove dirt.

6. Blanch the ribs in boiling water for 5 minutes, then rinse off any impurities.

7. In a gallon-sized freezer bag, layer the ingredients: ribs, radish, onion, green onion or leek, 2 broth cubes, 6 cloves of garlic, 1 tbsp black pepper, 2 tbsp soy sauce, and 1 tbsp fish sauce.

(If needed, you can add brisket or chuck roast for more meat.)

8. To cook in the Instant Pot, add the frozen kit and fill with water until two-thirds of the ingredients are submerged.

9. Set the Instant Pot to high pressure for 20 minutes and make sure the steam valve is sealed.

10. Once done, release the steam, open the lid, and skim off the fat that rises to the top. Adjust seasoning with salt or fish sauce.

11. For garnish, I like to add egg strips (gyeran jidan) on top for a finishing touch.

📌 Cooking Tips

• When storing, double-bag the freezer bags to prevent any leakage from sharp bones.

• For a regular pressure cooker, start on high heat. Once it begins to whistle, lower the heat to medium-low after 3 minutes and cook for another 20 minutes.

Be cautious of overcooking—while tender meat is great, cooking too long can cause it to fall off the bone.

Q: What type of ribs should I buy?

If you don’t have access to a Korean market, look for any beef labeled as “rib” at your local store.

There are several types of ribs:

• Back ribs have the least meat but are great for this recipe.

• Chuck (short) ribs or plate ribs have more meat if you prefer a heartier soup.

• Whether bone-in or boneless, as long as it’s labeled “rib,” you’re good to go!

Q: What if I can’t find fresh green onions?

Fresh Korean green onions(Daepa) can be hard to find even at Korean markets, so I often use leeks from American grocery stores.

• Leeks have tender inner layers that can be sliced thinly and used as a garnish (or frozen for later use).

• The tougher outer layers are ideal for long-simmered dishes like galbitang or bone soups as a substitute for green onion.

• If you’re not cooking for a long time, stick to the tender inner layers of the leek.

 💕 Enjoy your warm, hearty galbitang! 🍲

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