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Galbi Tang (Short Rib Soup) Recipe


Galbi Tang (Korean shortrib soup)
Naomi Imatome
Galbitang is a rich but delicate soup made from short ribs, Korean radish, and glass noodles. Some people like to add some chili seasoning at the table to give it a little kick, but I prefer it plain with rice and banchan.

Prep Time: 2 hours

Cook Time: 1 hour, 30 minutes

Total Time: 3 hours, 30 minutes

Yield: 4 servings


  • 2 lb English-cut beef short ribs, cut into 2 inch squares
  • 1/2 large Korea radish or 2 Chinese white radish, peeled and cut into 1 inch slices
  • 4 oz sweet potato or glass noodles (dangmyun)
  • 2 tsp salt
  • 2 scallions, sliced into 1 inch pieces
  • For the seasoning sauce:
  • 3 Tbsp soy sauce
  • 2 tsp sesame oil
  • 4 cloves garlic, sliced
  • 1 Tbsp minced garlic
  • 1 tsp finely ground pepper
  • Optional seasoning:
  • kochukaru (chili powder)


  1. Soak the ribs in a bowl of cold water for about 1-2 hours to drain the blood, changing the water a couple times.
  2. Mix sliced radish with seasoning sauce.
  3. Place the ribs in a pot and cover with new water.
  4. Bring to a boil and simmer vigorously for 5 minutes.
  5. Remove ribs from pot and rinse any scum/oil off in cold water.
  6. In a large pot, cover ribs with 4 cups of new water.
  7. Bring to a boil, and then simmer over high heat for 30 minutes.
  8. Add the seasoned radish and the salt and cook for an additional 10 minutes.
  9. Add the noodles and cook for another 4 minutes.
  10. Add the sliced scallions and cook for another 1 minute.

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