Galbi Tang (Korean Beef Short Rib Soup), one of my favorite Korean soups to make! Galbi tang is made primarily from beef short ribs, daikon or Korean radish, garlic, scallions and other ingredients. It takes a little bit of time but it’s well worth it!
Galbi Tang, in my opinion, 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, or it’s a cold day or you just feel like having comforting soup, galbi tang is it. You are basically making a beef broth. . most Koreans add radish, green onions or scallions and have Galbi Tang with a bowl of rice and kimchi! 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 well worth it!
There are many Galbi Tang recipes online. Some more traditional, and some quicker versions of Galbi Tang. I consider mine a little less complicating. I’ve simplified the recipe a bit but this still gives you a delicious dish!
Hope you give this one a try, enjoy!
Recipe updated on March 26, 2017!
- 2 lbs. 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)
- 1 large Korean radish, peeled and cut into 1 inch slices
- 2 to 3 cloves garlic, minced + more if desired
- 10 to 12 cups of water
- salt and pepper
- 2 to 4 scallions or green onions, sliced into 1 inch pieces for the soup plus more for garnish
- Soak the beef short ribs in a large bowl of cold water for about 1-2 hours to drain the blood, changing the water once or twice if needed.
- Place the ribs in a large pot or dutch oven and cover with water. Bring to a boil and let boil for about 5 to 6 minutes. Remove ribs from the pot and rinse them off. Discard all of the water, wash the pot completely (don't skip this!) and place the ribs back into the empty pot, along with the radish slices and garlic. Cover the ribs, radishes and garlic with new, fresh water (about 10 to 12 cups; enough water to cover the ribs).
- Bring to a boil, and then let simmer for at least 1 to 2 hours. Season generously with salt and pepper. Add the scallions and cook for another minute or 2. Serve with more diced green onions or scallions on top. Enjoy!