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Galbitang (Korean Beef Short Rib Soup)


"We made another slow-simmering beef soup last night called galbitang, which includes beef short ribs, Korean radish (mu), and glass noodles (dangmyun). Serve with rice and other banchan (side dishes)."
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2 h 17 m servings 610 cals
Original recipe yields 4 servings

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  • Prep

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  1. Soak ribs in a large bowl of cold water to drain residual blood, changing water as needed, about 1 hour. Drain.
  2. Mix soy sauce, 4 cloves minced garlic, sesame oil, and pepper together in a bowl. Add sliced radish.
  3. Place ribs in a large pot and cover with water. Add onion half, 2 cloves garlic, and ginger. Bring to a boil, skimming any foam that floats to the top, about 15 minutes. Drain, discarding onion, garlic, and ginger.
  4. Rinse ribs and return to the pot. Cover with fresh water. Bring to a boil; reduce heat and simmer until tender, about 20 minutes.
  5. Stir radish mixture into the pot. Cook until flavors combine, about 10 minutes. Add noodles and scallions; cook until noodles are tender, 2 to 4 minutes.
  6. Ladle soup into bowls. Garnish with egg strips and toasted sesame seeds.


  • Cook's Note:
  • Step 3 is optional.

Nutrition Facts

Per Serving: 610 calories; 45.1 g fat; 23.8 g carbohydrates; 25.5 g protein; 105 mg cholesterol; 912 mg sodium. Full nutrition

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I did not care for this recipe. I recently moved back to the states from Korea and was craving some authentic Galbi-Tang. I followed every step and all ingredients to a T and after spending more...