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).



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Soak ribs in a large bowl of cold water to drain residual blood, changing water as needed, about 1 hour. Drain.

  • Mix soy sauce, 4 cloves minced garlic, sesame oil, and pepper together in a bowl. Add sliced radish.

  • 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.

  • Rinse ribs and return to the pot. Cover with fresh water. Bring to a boil; reduce heat and simmer until tender, about 20 minutes.

  • 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.

  • Ladle soup into bowls. Garnish with egg strips and toasted sesame seeds.

Cook's Note:

Step 3 is optional.

Nutrition Facts

610.2 calories; 25.5 g protein; 23.8 g carbohydrates; 105 mg cholesterol; 912.1 mg sodium. Full Nutrition

Reviews (1)

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1 Ratings
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Rating: 1 stars
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 then an hour and a half prepping and cooking this dish the broth was plain and while the meat was tender enough to fall off the bone it was bland. Read More