Galbitang (also spelled as kalbi tang) is a variety of guk, or Korean soup, made primarily from beef short ribs along with stewing beef, daikon, onions, and other ingredients. The short ribs, or “galbi” also refers to grilled short ribs in Korean barbecue while the suffix tang is 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 Dynasty (918 – 1392).
Galbitang has been a representative dish served at wedding receptions.
- 900 g beef short ribs, cut into 5 cm squares
- ½ large daikon, peeled and cut into 2 cm slices
- 115 g cellophane noodles (dangmyun)
- 2 teaspoons salt
- 2 spring onions, sliced into 1 inch pieces
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 4 cloves garlic, sliced
- 1 tablespoon minced garlic
- 1 teaspoon freshly ground black pepper
- chilli powder, to taste
- Soak the ribs in a bowl of cold water for about 1-2 hours to extract the blood, changing the water a couple times.
- Mix sliced radish with marinade.
- Place the ribs in a pot and cover with fresh water.
- Bring to a boil and simmer vigorously for 5 minutes.
- Remove ribs from pot and rinse in cold water to remove scum and fat.
- In a large pot, place rinsed ribs and 4 cups water.
- Bring to a boil, and then simmer gently over high heat for 30 minutes.
- Add the seasoned radish and salt and cook for an additional 10 minutes.
- Add the cellophane noodles and cook for another 4 minutes.
- Add the sliced spring onions and cook for another 1 minute.