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Soups

Short Rib Soup

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galbi-tang

Clear, deeply savory soup from beef short ribs simmered for hours.

Hard2 hr 30 min4 servings★ 65Contains soy
Short Rib Soup

History & culture

Short rib soup has been associated with celebrations and formal Korean meals where clear beef broth signaled care and hospitality. Galbi cuts simmered for hours yield tender meat and a refined guk often served at birthdays, ancestral rites, and restaurant banquets. Regional recipes may add radish, glass noodles, or egg garnish. The dish continues to represent festive beef dining while also appearing in everyday specialty soup shops.

Servings
4

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Ingredients & steps

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Ingredients

  • Garlic
    5 cloves
  • Water
    10 cups
  • Dried anchovies (for broth)

    Substitutedashi powder (1 tsp per cup water)

    5 each
  • Green onion

    Substitutescallion or spring onion

    3 stalks
  • Korean radish (mu)

    Substitutedaikon radish

    300 g
  • Beef short rib (flanken or English cut)

    Substitutebeef chuck thin sliced

    800 g

Seasonings

  • Soy sauce

    SubstituteTsuyu (diluted) 4 tsp (2 tsp per 1 tbsp) or Tamari 2 tbsp

    2 tbsp
  • Toasted sesame oil

    Substitutea small amount of olive oil (flavor differs)

    1 tsp
  • Salt
    1.5 tsp
  • Black pepper
    0.5 tsp

Steps

  1. 160 min

    Soak short ribs in cold water 1 hour, changing water once to draw out blood.

    • Beef short rib (flanken or English cut)
    • Water
  2. 2Medium heat10 min

    Blanch ribs 10 minutes from a cold-water start, discard the cloudy water, and rinse each piece under running water.

    • Beef short rib (flanken or English cut)
    • Water
  3. 3Medium heat90 min

    Add fresh water, radish, garlic, and dried anchovy; simmer gently 1.5 hours, skimming foam and fat for a clear broth.

    • Beef short rib (flanken or English cut)
    • Korean radish (mu)
    • Garlic
    • Dried anchovies (for broth)
    • Water
  4. 4Low heat3 min

    Season with soy sauce and salt; remove anchovy, slice radish, and serve with green onion and black pepper.

    • Soy sauce
    • Salt
    • Green onion
    • Black pepper
    • Toasted sesame oil

Storage & reheating

Refrigerate up to 4 days; skim solidified fat before reheating.

Troubleshooting

  • ⚠️ Broth is greasy

    → Chill soup and remove fat layer, or skim diligently while simmering.

  • ⚠️ Meat is still tough

    → Simmer on very low heat longer; do not rush with high heat.