It is like nilagang baka but with a Korean Twist! Galbi-tang is a Korean clear soup dish prepared with large chunks of beef short ribs slowly simmered for long hours with radish, garlic, onion, and other ingredients.

There are many clear beef soups around the world like the Filipino Nilagang Baka, Kiwi Boil Up, Spanish Cazuela and French bouillon or consommé, all of which are really old recipes that dates back to many hundred years ago, it is the simplest form of cooking meats, just boil it with vegetables, salt and spices in water then you have a decent meal. Now it may sound simple, because it is but that does not mean it does not, they are tasteless, trust me a lot of it are impressive, otherwise we will not be sharing this recipe here.

Galbi-Tang or short rib soup is a variety of guk, or Korean soup prepared with beef short ribs along with radish, onions, and other ingredients. Also called garitang or galitang this dish was believed to have existed since the Goryeo Dynasty which was around 918 to 1392. In the 1890’s it was said that galbitang were commonly served on Korean royal court banquets. That is why it is a dish also popular nowadays in Korean wedding receptions. Today there are no weddings but as a beef soup lover, this is one of my go to Korean Soup dishes, it’s simple yet very comforting, like a chicken soup, so if you don’t feel good or its cold and rainy from where you are, give this one a shot and feel the warmth it can give.

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  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Korean


Galbi-tang is a Korean clear soup dish prepared with large chunks of beef short ribs slowly simmered for long hours with radish, garlic, onion, and other ingredients.



Units Scale


  • 2 kg beef short ribs
  • 1 small Korean or Daikon radish, roughly chopped
  • 2 large size onions
  • 12 cups water
  • 6 cloves garlic, minced
  • 4 to 6 green onions, chopped
  • freshly ground black pepper

Egg Strips

  • 4 egg yolks
  • salt
  • oil



  1. Soak beef short ribs in icy water for a couple of hours to remove excess blood.
  2. Drain the ribs and blanch in a large pot of boiling water, leave it for another 10 minutes. Drain it once again then rinse in running icy water, removing the scum.
  3. Place ribs in a clean pot along with the radish, onion, and water
  4. Bring to a boil then simmer in medium-low heat for 2 1/2 to 3 hours or until beef is fork tender.
  5. Turn heat off, discard onions then set aside ribs and radish on a separate bowl
  6. Strain the broth into a fine sieve or a cheesecloth into another pot.
    Put garlic into the pot with the clear stock, bring it back to a boil, season with salt and freshly ground black pepper.
  7. Turn the heat off.

Egg Strips

  1. In a bowl lightly beat egg yolks with a bit of salt.
  2. Prepare a non-stick pan, add a small amount of oil, heat pan over low heat then pour egg yolk spreading it thinly across the pan.
  3. Turn the heat to very low then let it cook for about 1 minute. Flip it over then cook for another minute more.
  4. Remove from the pan then slice it thin strips and set aside.

To Serve

  1. In a large bowl, add two chunks of radish and 3 pcs of ribs. Pour hot broth then sprinkle with chopped green onion and egg yolk strips.
  2. Serve.

Published by
Tags: BeefSoup

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