Easy Beef Brisket Galbitang (15-Min Recipe)

🥢 Introduction

I honestly didn’t expect this recipe to be this good.

When I first saw it, I thought, “That’s it?” Just beef, garlic, green onions, and a few simple seasonings. It looked almost too easy to be Galbitang.

If you’ve never had Galbitang before, it’s a traditional Korean soup made by simmering beef short ribs for hours until the broth becomes rich, clear, and deeply comforting.

This quick version uses thinly sliced beef brisket instead, so you can enjoy a comforting bowl of Galbitang in just 15 minutes.

After one spoonful, I understood why this quick version has become so popular in Korea. It’s simple, incredibly satisfying, and perfect for busy days when you’re craving a warm bowl of Korean comfort food.

🛒 Ingredients

✓ 500g thinly sliced beef brisket (chadolbaegi)
✓ 5 cloves garlic, minced
✓ 2 green onions, chopped
✓ 1.5L water
✓ 1 Tbsp oyster sauce
✓ 1 Tbsp beef bouillon(dashida)
✓ 100g soaked sweet potato glass noodles(dang-myeon)
✓ Salt, to taste
✓ Black pepper, to taste

🍳 Instructions

Step 1. Brown the Beef

Heat a large pot over medium-high heat. Add 500g thinly sliced beef brisket and cook for 2–3 minutes until lightly browned.

Step 2. Add the Aromatics

Add 5 cloves minced garlic, 2 chopped green onions, and 1 Tbsp oyster sauce. Cook for about 30 seconds until fragrant.

Step 3. Build the Broth

Pour in 1.5L water, then add 1 Tbsp oyster sauce and 1 Tbsp beef bouillon(dashida). Bring to a boil.

Step 4. Skim the Fat

Once the soup starts boiling, skim off the fat from the surface for a cleaner broth.

Step 5. Cook the Glass Noodles

Add 100g soaked sweet potato glass noodles(dang-myeon) and cook until tender

Step 6. Season and Serve

Taste the broth and season with salt if needed. Finish with black pepper and serve hot with steamed rice and kimchi.

🍽️ Serving Tips

✓ Serve with a bowl of steamed rice and kimchi for a classic Korean meal.
✓ Taste the broth before adding salt, as the oyster sauce and beef bouillon already season the soup.
✓ Soak the sweet potato glass noodles for about 10–15 minutes, or until softened, before cooking.

❓ FAQ

Q. What cut of beef is best for this recipe?
A. Thinly sliced beef brisket (chadolbaegi) works best because it creates a rich, flavorful broth in a short amount of time. Thinly sliced chuck or ribeye are also good alternatives.

Q. Can I use lean beef instead?
A. Yes, but the broth won’t be as rich or flavorful. Beef with a little fat makes the soup taste much better.

Q. Can I simmer the soup longer?
A. Yes. Although this recipe is designed to be ready in about 15 minutes, simmering it a little longer will give the broth even more flavor.

Q. Do I have to soak the sweet potato glass noodles?
A. Soaking is recommended for the best texture, but it’s not required. If you skip this step, simply cook the noodles a little longer until tender.

Q. What can I use instead of sweet potato glass noodles?
A. You can simply leave them out, or substitute them with Korean rice cakes, udon noodles, or cooked rice.

Q. How should I store leftovers?
A. Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb the broth, so add a little water when reheating if needed.

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🇰🇷 First time cooking Korean food?

Before you start, check out these 8 essential Korean ingredients that I use in almost every recipe.

👉 Read: 8 Essential Korean Ingredients Every Beginner Needs

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