There’s something about soup that just hits the spot for me—especially as the week winds down and the weather starts whispering for cozy nights in. Growing up, my family always had a pot of something simmering, and now I can’t imagine a day without a bowl of broth to sip on.
Weekdays call for quick fixes, but when I’ve got a little extra time, I go all in with a slow-cooked masterpiece. This Friday, with clouds rolling in and a chill in the air, I decided to tackle galbi tang—Korean beef short ribs soup with daikon.
Three hours later, my kitchen smelled like heaven, and that first spoonful? Pure, beefy bliss. The best part? It’s even tastier the next day, especially with a handful of chewy potato noodles thrown in. I’m already counting down to tomorrow’s leftovers!
Galbi tang is one of those dishes that feels like a reward for patience—succulent ribs, melt-in-your-mouth daikon, and a broth that’s rich yet light. It’s become a favorite in my rotation, and I’m excited to share how I make it.
Why You’ll Love This Recipe
✔ Rich and comforting – Perfect for chilly days
✔ Deep beef flavor – Slow-cooked goodness
✔ Meal prep-friendly – Even better the next day!
Galbi Tang (Korean Beef Rib Soup)
This dish takes about three hours to cook, but the deep, beefy flavors make it worth the wait. And the best part? Leftover Galbi Tang tastes even better the next day! I love reheating it and adding some chewy potato noodles for an extra treat.
Servings: 4
2 kg beef short ribs, trimmed of excess fat
2 medium brown onions, peeled
4 slices of fresh ginger
1 whole garlic bulb, peeled
1 Korean daikon, thinly sliced (about 3–4 cups)
Salt and black pepper, to taste
1 tbsp Korean soup soy sauce (optional; can substitute with 1 tsp Korean beef stock granules)
2 stalks of scallions, chopped (for garnish)
Optional Additions:
Prep the Ribs: Start by bringing a large pot of water to a boil. Add the beef short ribs and let them cook until the water comes back to a rolling boil (about 5-7 minutes). This step removes impurities for a cleaner broth. Drain the water, rinse the ribs thoroughly under cold water, and give them a good scrub to get rid of any lingering bits. Trust me, this keeps your soup clear and scum-free later!
- Start the Broth: Transfer the cleaned ribs to a heavy-bottomed pot (a Dutch oven or stockpot works great). Add enough water to cover the ribs and then some—about double the height of the ribs. Toss in the whole onions, garlic cloves, and ginger slices. Bring everything to a boil over medium-high heat, then lower the heat to a gentle simmer. Skim off any foam that rises to the surface in the first 10-15 minutes.
- Slow Simmer: Let the soup simmer uncovered for an hour, stirring occasionally. The aroma of beef and ginger will start filling your kitchen—pure bliss! After an hour, add the thinly sliced daikon and season the broth with salt, black pepper, and either the Korean soup soy sauce or beef stock granules (if using). Stir well and let it simmer for another 2 hours, or until the meat is fall-off-the-bone tender and the daikon is soft and translucent.
- Taste and Serve: Give the broth a final taste—adjust the seasoning if needed. Ladle the steaming soup into bowls, making sure everyone gets a generous portion of ribs and daikon. Sprinkle with chopped scallions for a fresh, green pop, and serve hot. Pair it with a bowl of rice or, if you’re like me, save some for tomorrow and toss in chewy potato noodles for a whole new level of yum!
Note: Korean daikon is shorter and stubbier than the long Japanese kind, with a slightly sweeter, juicier bite. If you can’t find it, regular daikon works just fine!
Let me know how it was?
Tips for Galbi Tang Success
Make It Ahead: This soup tastes even better the next day as the flavors meld overnight. Store it in the fridge and reheat gently on the stove.
Noodle Upgrade: Leftover galbi tang with Korean sweet potato noodles (dangmyeon) is a game-changer. Just cook the noodles separately and stir them into the hot broth.
Daikon Swap: No daikon? Try potatoes or carrots for a different twist—they’ll still soak up that beefy goodness.
There you have it—my galbi tang adventure! It’s amazing how a few simple ingredients can turn into something so comforting and flavorful with just a little time and love. What’s your favorite slow-simmered soup? Let me know—I’m always up for new ideas to keep our soup pot busy!
