Recipe: Galbi Tang (Korean short rib soup)

This is not an everyday dish, because it takes a lot of prep and cooking time.


  • 1.5 lb of beef short ribs (about 6 pieces)
  • 12 cups of water
  • 1 small Korean radish (mu), about 1 lb.
  • 1 small onion
  • 8 cloves of peeled garlic (one head)
  • 3 thin ginger slices
  • 4-6 green onions
  • Seasoning for broth (mushroom powder, salt, chicken bullion)


  • Soak ribs in cold water for about an hour to remove residual blood and bone fragments (traditionally soaked 8-10 hrs)
  • Drain ribs, and blanch in boiling water for 10 minutes
  • Strain the ribs in the sink, and wash each one thoroughly, removing any visible fat.  Clean the pot, too.
  • Put clean ribs in the pot, and add radish, onion, garlic, ginger, and 12 cups water
  • Boil over medium high heat, for 30 minutes to draw flavor from meat
  • Cover and simmer for another 90 minutes.  After the first hour, remove and discard veggies;  except the radish.  Season broth to taste.
  • Dice up the radish, as broth continues to simmer.
  • When soup is done, ladle ribs and broth over diced radish.
New photo by John Wong / Google Photos

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