Authentic Thai Beef Noodle Soup (Galbi Guksu)
100% Authentic Thai Beef Noodle Soup Made at Home – You’ll Be Amazed!
After a month-long stay in Chiang Mai, Thailand, there was one dish I missed dearly back in Korea: this Thai Beef Noodle Soup. Since there aren’t many recipes available, I decided to adapt one from a similar beef noodle soup recipe and share it with you all. I’m so excited to introduce this recipe that perfectly captures the flavors of Thailand!
Main Ingredients- 300g Beef short ribs
- 3 stalks Green onions
- 1 Tbsp Ginger (sliced)
- 5-6 Star anise pods
- 2 servings Rice noodles
- 2-3 Ladles Soy sauce (for deep, rich flavor)
- 3 Tbsp Sugar
- 4-5 Grinds Black pepper
- 1 cube Chicken stock (for enhanced umami)
Broth Seasoning- 2-3 Ladles Soy sauce
- 3 Tbsp Sugar
- 4-5 Grinds Black pepper
- 1 cube Chicken stock
- 2-3 Ladles Soy sauce
- 3 Tbsp Sugar
- 4-5 Grinds Black pepper
- 1 cube Chicken stock
Cooking Instructions
Step 1
First, prepare the main ingredient: beef short ribs. Cut about 300g of beef short ribs into generous chunks. Removing the blood is crucial for a clean taste, so soak the meat in cold water for about 2 hours.
Step 2
This step is for building the deep and rich flavor of the broth. Pour about 2 liters of water into a pot. Add 3 cleaned green onions and 1 tablespoon of sliced ginger. (I used dried ginger for an even deeper flavor!)
Step 3
Add star anise to bring out the signature aromatic flavor of Thai beef noodle soup. Use about 5-6 pods for a fragrant broth. If you’re sensitive to the strong aroma of star anise, you can adjust the amount.
Step 4
Add sugar to balance the sweetness of the broth. Authentic Thai versions tend to be quite sweet, so start with 3 tablespoons and adjust by adding 1-2 more to your preference after tasting. It’s best to find a balance that suits you.
Step 5
Add the chicken stock cube to enhance the umami of the broth. Just one cube will make the broth significantly richer and more flavorful!
Step 6
Now, add soy sauce to season the deep broth. Thai beef noodle soup is known for its rich, soy sauce-based broth. Add 3-4 ladles using a large ladle. Again, taste and adjust the seasoning as needed.
Step 7
Add the beef short ribs, from which you’ve removed the blood, to the pot. Cooking the beef from the beginning will infuse the broth with even more flavor.
Step 8
Season with black pepper, about 4-5 grinds, to help eliminate any gamey odors. Cover the pot and simmer gently for about 2 hours. Keep an eye on the water level and add more as needed to maintain a rich broth while ensuring the meat becomes tender. The key is to cook it until it’s so tender that a chopstick can easily pierce through it.
Step 9
Once the beef is fork-tender and the broth has developed a deep brown color with a sweet and savory flavor, it’s almost ready. Now, prepare the rice noodles. Bring a pot of water to a boil and add the 2 servings of rice noodles. Cook for only about 30 seconds – be careful not to overcook, as they can become mushy. Drain them and rinse under cold water, then thoroughly drain off any excess water. Arrange the noodles attractively in serving bowls. Next, place the tender cooked beef ribs on top of the noodles. Finally, garnish with thinly sliced green onions for a fresh finish.
Step 10
Carefully ladle the hot broth over the beef and noodles. Let it sit for about 1 minute after pouring the broth; this allows the noodles to absorb the flavors of the soup, enhancing the overall taste experience. Now, get ready to enjoy the incredibly delicious Thai Beef Noodle Soup you’ve made right at home!
