Korean Food: Galbi Tang (Short Rib Soup)
Galbi tang or short rib soup is what chicken soup is to Americans. There’s probably a handful of Korean soups that most Korean men or women know how to make and galbi tang is one of them. If you’re feeling sick, it’s a cold day or you just like the soup, galbi tang can be enjoyed anytime. You are basically making a beef broth. . most Koreans add radish, green onions, some add noodles and this soup goes great with a bowl of rice! My kids and I add the rice into the soup and eat it that way. A lot of Korean kids enjoy this soup alone with rice. This recipe takes some time, but it’s sure worth it!
Hope you give this one a try, enjoy!
Galbi Tang (Short Rib Soup)
- 2 lb Beef short ribs, cut into 1.5 to 2 inch squares (leave the bones in and cut in between so each piece has a bone)
- ½ to 1 large Korean radish or 2 Chinese white radishes, peeled and cut into 1 inch slices
- 2 tsp salt
- 2-4 scallions or green onions, sliced into 1 inch pieces for the soup PLUS diced green onions for the topping at the end
- 1-2 Tbsp minced garlic (season to how much you like)
- 1 tsp finely ground pepper
- Optional seasoning if you want spicy: chili powder to taste
- 4 oz sweet potato or glass noodles (optional; I did not include noodles and served with rice)
- Soak the ribs in a bowl of cold water for about 1-2 hours to drain the blood, changing the water a of couple times.
- Place the ribs in a pot and cover with fresh water.
- Bring to a boil and simmer vigorously for about 5 minutes.*
- Remove ribs from pot and rinse any oil off in cold water.
- Slice the radish into thin slices and season with salt. Let it sit for 30 minutes.
- In a large pot, cover the ribs with new, fresh water (enough water to cover the ribs) and add the sliced radish.
- Bring to a boil, and then simmer over high heat for 30 minutes.
- Season with salt and pepper.
- Add the sliced scallions (1 inch pieces) and cook for another 1 minute or 2. This step is optional.
- Serve with the diced green onion or scallions on top.