Galbi-tang

Ingredients

• 2 kgbeef short ribs
• 1 smallKorean radish or daikon, roughly chopped
• 2 largeonions
• 2.84 litres (12 cups)water
• 6 clovesgarlic, minced
• 4 to 6green onions, chopped
• to tastefreshly ground black pepper
• 4egg yolks
• to tastesalt
• a small amountoil

Instructions

1. 1

   Soak the ribs

   Soak the beef short ribs in icy water for a couple of hours to draw out excess blood.

2. 2

   Blanch and rinse

   Drain the ribs and blanch them in a large pot of boiling water. Leave them in the water for another 10 minutes, then drain and rinse under running icy water, removing any scum.

3. 3

   Start the soup

   Put the ribs in a clean pot with the radish, onions and 2.84 litres (12 cups) of water.

4. 4

   Simmer the ribs

   Bring the pot to the boil, then simmer over medium-low heat for 2½ to 3 hours, until the beef is tender enough to pierce with a fork.

5. 5

   Set aside solids

   Turn off the heat and discard the onions. Transfer the ribs and radish to a separate bowl.

6. 6

   Strain and season

   Strain the broth through a fine sieve or cheesecloth into another pot. Add the garlic, bring the clear stock back to the boil, and season with salt and freshly ground black pepper.

7. 7

   Turn off the heat

   Turn off the heat.

8. 8

   Beat the yolks

   Lightly beat the egg yolks in a bowl with a little salt.

9. 9

   Cook the egg

   Add a small amount of oil to a non-stick pan and warm it over low heat. Pour in the yolk and spread it thinly across the pan.

10. 10

    Flip and finish

    Turn the heat to very low and cook for about 1 minute. Flip the egg and cook for another minute.

11. 11

    Slice the egg

    Remove the egg from the pan, slice it into thin strips and set aside.

12. 12

    Assemble the bowls

    Put two pieces of radish and 3 ribs in each large bowl. Pour over hot broth, then garnish with chopped green onion and egg strips.

13. 13

    Serve hot

    Serve.

What is galbi-tang?

Galbi-tang is a Korean soup made by simmering beef short ribs until tender, then serving them in a clear, savoury broth. Its name combines galbi, or ribs, with tang, a term for soup.

This version builds its broth from ribs, radish, onion and garlic, with egg strips and green onion added at the end. Blanching and rinsing the ribs first helps keep the final soup clear.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 48g protein, 5g carbs, 48g fat.

The ribs supply most of the protein and fat, while the small amount of carbohydrate comes mainly from the radish, onion and garlic. For a balanced plate, serve a bowl with rice and a crisp vegetable side, keeping in mind that the estimate varies with how much rib meat and fat ends up in each serving.

Why blanch the ribs?

Clean start: soaking the ribs in icy water helps remove excess blood before cooking. The brief blanch and rinse then remove scum from the surface.

Clear broth: rinse the ribs thoroughly under icy running water and clean the pot before starting the long simmer. This gives the stock a cleaner appearance and flavour.

The long simmer

Gentle heat: once the pot comes to the boil, lower it to medium-low for the 2½ to 3-hour cook. A steady simmer gives the ribs time to soften without aggressively agitating the broth.

Tenderness cue: the beef should yield easily when tested with a fork. If it is still firm, continue simmering until it reaches that texture.

Keeping the stock clear

Straining: pour the broth through a fine sieve or cheesecloth into a clean pot after setting the cooked ribs and radish aside. This catches the small solids left from simmering.

Seasoning: add the minced garlic to the strained stock and bring it back to the boil before seasoning with salt and pepper. Taste and adjust gradually, since the recipe gives no fixed amount of salt.

Making the egg strips

Thin layer: spread the beaten yolk evenly across a lightly oiled non-stick pan over low heat. Keep the heat very low while it cooks for about 1 minute on each side.

Neat garnish: let the cooked egg rest briefly, then slice it thinly. The strips add colour and a soft texture to the bowls.

Serving the soup

Per bowl: arrange two pieces of radish and 3 ribs in each large bowl, then ladle in hot broth. Finish with chopped green onion and egg strips.

On the side: serve with rice for a more substantial meal, or offer kimchi and other crisp Korean side dishes to complement the mild broth.

Recipe notes & tips

• Use a pot large enough to hold the ribs and water without crowding them.
• Keep the ribs submerged as much as possible during the simmer.
• Rinse away the scum after blanching before transferring the ribs to a clean pot.
• Strain the stock carefully for a cleaner-looking bowl.
• Spread the yolk thinly in the pan so it cooks evenly and is easy to slice.
• Add the green onion and egg strips just before serving.

Variations

• Add ginger: include a few slices during the simmer for a gently warming note.
• Use extra radish: add more chopped radish if you would like more vegetables in each bowl.
• Serve with rice: offer steamed rice alongside or add a spoonful to each bowl.
• Add chilli: serve sliced fresh chilli or chilli flakes on the side for heat.
• Make it ahead: chill the strained broth and lift off any firm fat before reheating.

Common mistakes to avoid

• Skipping the soak: excess blood can cloud the broth, so allow the ribs time in icy water.
• Using the blanching water: drain it away and rinse the ribs before beginning the soup.
• Boiling too hard: a vigorous boil can disturb the broth; reduce the heat after bringing it to the boil.
• Stopping too soon: ribs that are still tough need more simmering time; cook until fork tender.
• Overheating the egg: high heat can brown or toughen it; cook gently over low to very low heat.
• Adding garnishes too early: keep the green onion and egg strips for the final bowl so they retain their fresh appearance.

How to store

Refrigerate leftover soup and its components in covered containers for up to 3 days. Reheat the broth and ribs gently until hot throughout, then add the egg strips and green onion when serving.

Frequently asked questions