Instant Pot Beef Short Rib Soup (Galbi Tang)

Why you’ll love this recipe

• This Instant Pot version gives you hours of deep, slow-cooked flavor in just 60 minutes.
• It’s an incredibly healthy, protein-rich soup that feels restorative and warming on a cold day.
• The broth is clear, elegant, and sophisticated, making it a great centerpiece for a Korean-themed dinner.

Key Ingredients

• Glass Noodles (Dangmyeon): These sweet potato starch noodles add a slippery, chewy texture that is classic to this soup.
• Daikon Radish (Carrot substitute): While carrots add sweetness, daikon adds a refreshing, clean finish to the beef broth.
• Ginger & Garlic: These aromatic staples are essential for neutralizing the heaviness of the beef short ribs.

✅Quick Tips: Soak your glass noodles in hot water while the Instant Pot is pressurized so they are ready to serve the moment the lid opens.

Key Steps

• #1: Soak the rib for at least 2 hours, this removes that beef iron taste

• #2:  Blanch the ribs for 2 minutes and rinse them thoroughly to ensure your final broth is crystal clear.

• #3: Use the “Stew” mode for 50 minutes to break down the tough connective tissue in the ribs until they melt.

• #4: Boil the glass noodles separately to prevent them from soaking up all your precious beef broth.

Instant Pot Beef Short Rib Soup (Galbi Tang)

A clean and deeply flavorful broth is served with glass noodles and tender meat. It is a healthy, protein-rich soup that brings comfort and warmth.

Author: Aila Lin Cooking Method: Beef Courses: Main Dishes, Soup & Stews Recipe Keys: I Instant Pot O One-Pot Meals

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Prep Time 10 mins Cook Time 60 mins Total Time 1 hr 10 mins Servings: 4

Ingredients:

Scale

1/2x 1x 2x 3x

• 2 lb beef short ribs
• 1 whitecarrot (chopped)
• 1 white onion (quartered)
• 4 garlic cloves
• 2 stalk scallions
• A few slices of ginger
• 1 tbsp soy sauce
• Pinch of black pepper and salt
• 2 strand glass noodles
• 3 tablespoon shaoxin wine

Instructions

1. Soak short ribs in cold water for 2 hrs to remove impurities.

2. Blanch ribs in boiling water for 2 mins with slices of ginger, scallion and shaoxin wine, then rinse clean in cold water.

3. Add ribs, white carrot, onion, garlic, scallions, ginger, soy sauce, and pepper to Instant Pot.

4. Pour in enough water to cover ribs.

5. Set to meat/stew mode for 50 mins.

6. When 10 mins left on Instant Pot, soak glass noodles and then boil in hot water for 10 minutes.

7. Serve ribs + broth over noodles with a pinch of salt.

Keywords: Galbi Tang, Beef Soup, Korean