Galbi Tang — Korean Beef Short Rib Soup

The moment those simmering beef ribs hit the pot, the air fills with cozy Korean comfort. This isn't just soup — it's a warm hug in a bowl, passed down through generations of families gathered around steaming bowls on winter nights. If you've ever craved that deeply nourishing, soul-settling feeling that only slow-cooked broth can give, Galbi Tang is calling your name.

Why You'll Love Galbi Tang  Recipe?

If you love soups that taste like they've simmered all day, this is your recipe. Galbi Tang combines the best of Korean culinary tradition with the pure comfort of bone broth done right.

What makes this recipe special:

• Rich, crystal-clear broth — Hours of slow simmering extract deep beef flavor that feels luxurious and restorative
• Falling-off-the-bone tender ribs — The meat practically melts on your tongue, while the bones add unmatched depth
• Authentic Korean flavor — Balanced with soy sauce, garlic, and radish for that perfect savory-sweet-umami trifecta

This is the kind of Korean comfort food that grandmothers have perfected over decades. It's not complicated; it just requires patience and love—which, honestly, is the secret ingredient in any great soup.

👉 Related recipes you might love: Korean Vegetable Pancakes

Ingredients You'll Need To Make Galbi Tang 

• Use a stainless steel stock pot or slow cooker for maximum flavor extraction (avoid aluminum, which can react with the broth)
• Premium Korean soy sauce (국간장) is key — it's saltier and deeper than regular soy sauce. [Shop quality Korean soy sauce online]
• Source your beef short ribs from a good butcher or Korean market for the best cuts

Step-by-Step Instructions

Step 1: Prep the Ribs (5 minutes + 20-minute soak)

Place your beef short ribs in a large bowl and cover with cold water. Let them soak for 20 minutes to remove blood and impurities. This gives you a clearer, cleaner broth.

Step 2: Blanch & Rinse (10 minutes)

Fill a pot with water and bring to a rolling boil. Add the soaked ribs and boil for 5 minutes, skimming off any gray foam that rises to the surface. This removes more impurities.

Drain and rinse the ribs thoroughly under cold water. Rinse the pot too — you're starting fresh for a pristine broth.

Step 3: Build Your Base (2 minutes)

Return the ribs to the clean pot and add 2 liters of fresh water. Bring to a boil, then reduce to a gentle simmer. Add your ginger slice (optional but recommended for an aromatic depth).

Step 4: Simmer Low & Slow (90 minutes)

This is where the magic happens. Let it bubble away gently for about 90 minutes. The ribs should become fork-tender, and the broth will become rich and golden.

At the 60-minute mark, add your radish chunks, minced garlic, and half of your green onions.

Step 5: Season to Perfection (5 minutes)

Taste the broth. Add Korean soy sauce (1–1.5 Tbsp) and sea salt to your preference. Remember: you can always add more, but you can't take it out.

Add a crack of black pepper and a drizzle of sesame oil.

Step 6: Serve & Garnish (2 minutes)

Ladle into bowls and top with the remaining fresh green onions. Serve piping hot with a side of steamed rice.

Tips

• Use daikon radish specifically — It has a mild, slightly sweet flavor that complements the savory broth beautifully. Regular radishes are too peppery.
• Skim frequently — This takes a few extra minutes but results in a crystal-clear broth instead of a cloudy one.
• Save that broth — Freeze the leftover in ice cube trays or containers. You now have liquid gold for future soups, rice, or even to cook grains.
• Slow cooker hack — Blanch the ribs first, then transfer to a slow cooker on LOW for 6–8 hours. Set it in the morning, come home to heaven.
• Instant Pot version — Sauté ribs on high for 5 min, add water + aromatics, pressure cook on high for 35 minutes. Still delicious, much faster.

Serving Ideas & Perfect Pairings for Galbi Tang Soup

This soup is the main event, but it shines even brighter with the right companions:

• Steamed white rice — The classic pairing. Let the broth soak into each grain.
• Kimchi on the side — The spicy, tangy crunch provides perfect contrast to the warm, savory soup.
• Korean cucumber salad (Oi Muchim) — Refreshing and light, a palate cleanser between spoonfuls.
• Seasoned spinach or Korean radish pickles — Classic banchan (side dishes) that elevate the whole meal.

Perfect for:

• Cold winter nights when you need warmth from the inside out
• Family dinners where everyone crowds around one pot
• Holiday gatherings (this is celebratory comfort food)
• Meal prep Sundays for a nourishing lunch throughout the week

Storage & Reheating

Fridge: Your Galbi Tang keeps beautifully for up to 3 days in an airtight container. The flavors actually deepen as it sits.

Freezer: Freeze in portions (quart-sized containers work great) for up to 2 months. The broth freezes better than the ribs, but both hold up well.

Reheating: Warm gently over medium-low heat, never at a rolling boil. This preserves the tender texture of the meat and keeps the broth silky. Add a splash of water if needed.

Meal prep power: Make a double batch on Sunday. You've got Tuesday lunch ready, and frozen portions for emergency dinners.

Galbi Tang reminds me that slow cooking isn't about time—it's about care. It's about taking an afternoon to honor an ancient culinary tradition, filling your home with warmth, and ending up with something that nourishes both body and soul.

If you make this recipe, I'd love to hear about it. Tag me in your photos, leave a comment below, or share how it brought comfort to your table. There's something special about cooking together, even across screens. Happy cooking! 🍲  Shop Korean kitchen essentials