Galbi Tang (Short Rib Soup)
Galbi Tang (Korean Beef Short Rib Soup) - one of my favorite Korean soups! Made by simmering beef short ribs, daikon or Korean radish, garlic, scallions and other flavorful ingredients together in one pot - Galbi Tang requires a bit of time but is so worth it!
Servings: 4
Ingredients
- 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
Instructions
- 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!
Notes
This soup is great for leftovers! Allow the galbi tang to cool completely before pouring into an airtight container; this will keep well in the fridge up to four days or in the freeze for three months.