Korean Food: 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!

Galbi Tang, in my opinion, is what chicken soup is to Americans. If you’re feeling sick, or it’s a cold day or you just feel like having comforting soup, Galbi Tang is it. Beef short rib soup is one of a handful of classic Korean recipes that most Korean men or women know how to make, and is a must-know for anyone who enjoys warming up with a savory bowl of soup.

There is a great variety of Galbi Tang recipes online. Some more traditional, and some quicker versions of Galbi Tang. I consider my Korean short rib soup recipe a little less complicated than many, while offering the most developed flavor. And I’ve simplified the recipe a bit to easily make in one pot!

HOW TO MAKE KOREAN SHORT RIB SOUP – GALBI TANG

Basically, you are making a beef broth to create this delicious soup. 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. Enjoy however you like!

WHAT YOU’LL NEED TO MAKE GALBI TANG

  • Beef short ribs
  • Daikon aka Korean radish – sliced thin
  • Garlic – minced
  • Water
  • Salt and Pepper
  • Scallions – sliced

Now, you’ll notice that this recipe requires several hours to prepare and cook. But trust me: It is well worth the time! And although it takes awhile to allow the flavors to come together for the perfect beef short rib soup, the preparation is incredibly easy.

HOW TO MAKE KOREAN SHORT RIB SOUP

  1. Firstly, you need to soak the beef short ribs in a pot of cold water for 1-2 hours to drain all of the blood. Change the water once or twice during this time.
  2. Once ready, place the short ribs in a large Dutch oven on the stove and fill with enough water to just cover the ribs. Bring to a boil and continue cooking for 5-6 minutes.
  3. Remove ribs from the pot, rinse them off, and set aside. Discard all of the cooking water and wash the pot completely- do not skip this step!
  4. Place the ribs back into the empty pot, add the radish slices and minced garlic. Cover the ribs, radishes and garlic with new, fresh water – about 10 to 12 cups; just enough water to cover the ribs. Bring to a boil, then reduce heat and let simmer for at least 1 hour, preferably up to 2 hours. The longer your ingredients simmer together, the more tender your ribs will become!

Once done season generously with salt and pepper. Add half of the sliced scallions and cook for another minute or 2. Serve with remaining sliced scallions on top.

Save leftovers by allowing the soup to completely cool, and then pour into an airtight container. Galbi tang will keep well in the fridge for up to four days, or in the freezer for three months.

I hope you give this beef rib soup recipe a try, and love it as much as my family does!

LOOKING FOR MORE COMFORTING SOUP RECIPES?

  • Chinese Egg Drop Soup
  • Korean Oxtail Soup (Kkori Gomtang)
  • Homemade Chicken Noodle Soup
  • Pressure Cooker Beef Pho
  • French Onion Soup
  • Leek Potato and Fennel Soup

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!

Prep Time2 hours

Cook Time2 hours

Total Time4 hours

Course: Dinner, Main, Soup

Cuisine: Asian/Korean, Korean

Keyword: beef short ribs, galbitang, koreanfood, short ribs, soup recipe

Servings: 4

Author: Hip Foodie Mom

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.

Give this recipe a try, and leave a comment to let me know what you think!

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