English
Galbi-tang

Photo: stu_spivack, CC BY-SA 2.0, Wikimedia Commons

South Korea

Galbi-tang

갈비탕

Korean soup

Soups & stewsCourse
361kcal · per serving
Not spicySpice
No pork
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About this dish

Galbi-tang (Korean: 갈비탕) or short rib soup is a variety of guk, or Korean soup, made primarily from beef short ribs along with stewing beef, radish, onions, and other ingredients. The short ribs, or "galbi", also refers to grilled short ribs in Korean barbecue while the suffix tang originally comes from Mandarin as another name for guk. Hence, the Korean name literally means "short ribs soup" and is also called garitang, or galitang. The clear and hearty soup is made by slowly simmering galbi in water for a long time and is eaten as a meal. It is similar to seolleongtang, a soup made from the bones of ox legs. Historical records on galbitang are found in records on table setting for Korean royal court banquets held in the 1890s. However, galbi was assumed to have been eaten since the end of the Goryeo period (918 – 1392).

Description: Wikipedia — Galbi-tang, CC BY-SA 4.0

Recipe

Ginseng Galbi-tang (Beef Short Rib Soup)

Not spicyNo porkContains: egg, gluten, soy

Ingredients Tap an ingredient to check it off

Servings1
  • beef소고기(갈비,(short ribs, 300g)
    300 g
  • ginseng인삼(2 roots)
  • glass noodles (dangmyeon)당면(50g)
    50 g
  • shiitake mushroom표고버섯(1 pc)
  • egg달걀(1 pc)
  • jujubes (daechu)대추(3 pcs)
  • onion양파(50g)
    50 g
  • green onion파(30g)
    30 g
  • garlic마늘(30g)
    30 g
  • sugar설탕(10g)
    10 g
  • low-sodium soy sauce저염간장(20g)
    20 g

Nutrition per serving

361kcal
25.5gCarbs
36.9gProtein
12.4gFat
161.2mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Soak the ribs in cold water to remove the blood.
  2. Blanch the ribs in boiling water.
  3. Put the shiitake mushroom, green onion, garlic, onion, and ginseng in cold water, add the blanched ribs, and boil for about 2 hours to make the galbi-tang.
  4. Mix the low-sodium soy sauce with sugar to make a meat dipping sauce.
  5. Soak the glass noodles in hot water and add them to the galbi-tang just before eating.
  6. Separate the egg yolk and white, fry each into a thin sheet (jidan), and top the finished galbi-tang with them and the jujubes.
💡 TipMaking galbi-tang by adding the ribs to a broth boiled with shiitake mushroom, onion, garlic, and ginseng gives a natural flavor and helps flush out sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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