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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • 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.