Instant Pot “Galbitang” (Korean Beef Soup)
This one’s the kind that makes you feel like your soul is revitalized from the very first sip.
GALBITANG 갈비탕
COW SHARE MEALS Pt. 1
Korean Beef Soup
Yields: ~6 servings
INGREDIENTS
Beef Base
• 3 lbs frozen *boneless beef stew meat (If possible: 100% Grass-Finished)
• 1 tsp sea salt (for parboil step)
• 1 inch fresh ginger, sliced
Soup Base
• 6 cups filtered water
• 6 dried dashi anchovies
• ½ medium onion, chopped
• ½ lb daikon radish, chopped (about 2 cups)
• 1" fresh ginger, sliced into coins
• 2 tsp garlic, minced/sliced
• 3 pieces kombu (1x1")
• 2 tsp sea salt
• 3-4 tsp authentic fish sauce*
METHOD
1) Quickly Clean the Beef
Add frozen stew meat to Instant Pot.
Add water just to cover.
Add 1 tsp salt + 1" sliced ginger.
Select Sauté (High) and bring to a boil.
Boil 3 minutes.
Drain completely.
Rinse beef under cold filtered water.
Rinse out the pot.
This step keeps your broth clear and clean-tasting.
2) Build the Broth
Add to the Instant Pot:
• Cleaned beef
• 6 cups filtered water
• 6 anchovies
• ½ onion
• ½ lb daikon
• 1" ginger
• Garlic
• 3 pieces kombu
Optional flavor & nutrient boost: 1-2 tsp fish sauce
Tip:
Do not overfill
Wrap aromatics (all but the beef: anchovies, onion, daikon, ginger, garlic, kombu) in an organic cheesecloth if you want a very clear broth!
3) Pressure Cook
Lid on.
Pressure Cook High – 35 minutes (from frozen).
Natural release 15 minutes.
Manually release remaining pressure outside (to keep indoor air clean)
Because this is stew meat (not ribs), 30 minutes keeps it tender without it completely shredding apart.
If pieces are large or particularly tough, add 5 more minutes.
4) Finish
Remove aromatics: anchovies, kombu, onion, ginger.
Skim off top for a clearer broth (or leave it in for some extra proteins + water-soluble minerals. To each their own!)
Salt gradually to taste (about 2 tsp).
Optional: Sauté (low) an extra 5 minutes to make a deeper broth.
Texture Notes
This Boneless stew meat is
• Tender
• Soft
• Rich & Beef Brothy
If you want it extra soft, pressure cook an additional 5–10 minutes.
Storage
Fridge: 3–4 days
Freezer: 2–3 months
The broth thickens & flavors deepen as gelatin develops when you let it sit!
Why This Works for Cold Season
Galbitang is traditionally served as a restorative soup.
(Helped my baby so much when eczema was an issue)It’s easy to digest — Light but rich & nutrient dense.
The soup is clean AND deeply nourishing.
With winter lingering and sniffles making the rounds, this is exactly the kind of meal that warms from the inside out.
In good health,
Mum with a bun
Savings On Ingredients I Use
I’m always using quality meat to ensure each bite is gut healthy and supportive of our family’s body.
100% Grass Fed & Finished Beef
code MUMWITHABUN25 SugarHill Farmstead
$25 off first order.*Traditional Jeju Fish Sauce
code MUMWITHABUN Kim’C Market
$5 off entire order. Min purchase of $49 required. Limited to one use per customer.
The Main Health Benefits
Galbitang is an incredibly nutrient-dense, protein-rich Korean beef [short rib] soup well-known and loved for its immunity boosting, energy enhancing, and recovery supporting properties. I love that it supports gut health via the gelatinous / collagen-rich cuts of meat that can be used for it. The amino acids from quality, grass-fed & finished beef in this recipe provide a deeply comforting and truly healing, easily digestible meal.
High Quality Protein: Packed with essential proteins from beef stew meat, the quality protein & gelatinous pieces help rebuild strength.
Boosts Immunity & Warms the Body: Epic for winter. A hot, nutrient-dense bowl/cup of this Galbitang broth instantly warms the body & helps combat illness-related fatigue.
Nutrient-Dense Recovery Food: Rich in iron, vitamins, and minerals. I recommend eating it to restore energy during/after illness, for new postpartum mothers, or for those with eczema.
Gut-Healing & Collagen-Rich: Traditional Galbitang broth is quite rich in collagen/gelatin and amino acids like glycine and glutamine, which help strengthen the gut lining..
