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Korean beef short rib soup in a serving bowl with chopsticks.

Korean Beef Short Rib Soup (Galbitang)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Asha
  • Prep Time: 3 hours
  • Cook Time: 2 hours 20 minutes
  • Total Time: 5 hours 20 minutes
  • Yield: 2 servings 1x
  • Category: Soup
  • Cuisine: Korean


Korean beef short rib soup (galbitang or galbi-tang / 갈비탕) is a beef stew with flavourful and delicately clean tasting broth that features aromatic vegetables and Korean-style short ribs made 'fall-off-the-bone tender' by cooking slowly.



1 kilogram Korean-style beef short ribs - cut thick so that the bones are around 2 inches long

30 grams Korean glass noodles

1 small Korean radish (or daikon radish)

1/2 medium onion

6 green onions - white parts

1/4 cup (60ml) Korean cooking rice wine - plus more for soaking the meat

1 tablespoon minced garlic

2 green onions - green parts, thinly sliced on a diagonal

2 tablespoons Korean soup soy sauce (more or less, to taste)

1 1/2 teaspoon salt

ground black pepper, to taste

1 egg (optional - see notes below)


Place the meat in a large pot with enough water to cover it, and add in a splash of rice wine. Soak for 3 hours, changing the water after each hour.

When the meat is just about finished soaking, place the glass noodles in a large bowl filled with warm water to soak.

Prepare the vegetables. You will need half of an onion, 2 (about an inch thick) slices of peeled radish, and green onion white parts separated from the green tops and roots removed. Set aside for now.

Drain the meat and replace the water again. Bring to a boil and cook for 10 minutes. This parboiling step will remove some impurities and fat from the meat.

Drain the meat and wash it thoroughly with hot water. Wipe the sides of the pot clean.

Add the meat, 10 cups of water, rice wine, and the prepared onion, radish, and white parts of the green onions. Bring to a boil over high heat. Reduce the heat to medium and boil for 30 minutes.

Add 2 more cups of water to the pot. Reduce the heat to medium-low and continue to boil for 1 hour 30 minutes.

Remove the meat and vegetables from the pot. Reserve the meat and radish but discard the onion and green onion whites. Strain the broth through cheesecloth into a large bowl (this step is optional, but will give you a more clear and beautiful broth).

Cut the meat into pieces by cutting between the bones, and cut the radish into bite-sized pieces. Drain the glass noodles. Return the broth, meat, and radish to the pot, along with the glass noodles, green onion greens, garlic, soup soy sauce, and salt. Boil until the noodles are cooked, around 2-3 minutes.

Divide into serving bowls and top with more green onion and ground black pepper to taste. Serve immediately.


Egg garnish / jidan (지단) - Jidan is a topping used for Korean rice cake soup made of thin strips of fried egg yolk and egg white. This topping is optional and doesn't add a lot of flavour, however, it's easy to make and makes a nice, colourful addition to the dish, so I recommend that you try it. See my Korean rice cake soup post for step-by-step instructions as well as pictures. An alternative is to simply drizzle a lightly beaten egg into the boiling soup right before turning off the heat (do not stir). Or, you can omit the egg entirely.


  • Serving Size:
  • Calories: 550
  • Sugar: 18.6 g
  • Sodium: 2722.5 mg
  • Fat: 22.6 g
  • Carbohydrates: 33.1 g
  • Protein: 51.7 g
  • Cholesterol: 199.9 mg
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