Oo Guh Ji Galbi Tang Recipe

Soak dried cabbage

Place dried napa cabbage in a large bowl and cover with warm water. Soak for 20–30 minutes until rehydrated and pliable. Drain, squeeze out excess water, and cut any large pieces into bite-sized strips.

Parboil ribs (to clarify broth)

Place short ribs in a large stockpot and cover with cold water (about 2–3 cups) just to cover. Bring to a rolling boil over high heat for 5 minutes to remove surface blood and impurities. Skim foam, then drain ribs and discard that blanching water. Rinse ribs and scrub pot clean.

Simmer broth

Return cleaned short ribs to the stockpot. Add 10 cups fresh cold water, halved onion, whole garlic cloves, daikon pieces (if using), dried kelp, and dried anchovies (if using). Bring to a gentle boil over high heat, then reduce to a low simmer. Skim any foam that rises during the first 15 minutes. Partially cover and simmer for 1 hour 30 minutes to 2 hours, until ribs are tender and the meat begins to fall from the bone.

Remove aromatics and adjust bones

About 10 minutes before finishing the simmer, remove the kelp (to avoid bitterness) and the onion and garlic halves with a slotted spoon. Keep the ribs in the pot. Taste the broth for clarity and adjust seasoning later.

Add dried cabbage to broth

After the ribs have simmered for 1–1.5 hours and are tender, add the rehydrated, drained dried napa cabbage to the pot. Stir gently to submerge and continue to simmer for another 15–20 minutes so the cabbage absorbs the beef flavor and softens fully.

Season soup

Stir in 1 tablespoon light soy sauce and 1 tablespoon guk-ganjang (or reduced sodium soy). Add 2 teaspoons coarse sea salt (start with 1½ teaspoons if you prefer less sodium) and 1 teaspoon white pepper. Taste the broth and add more salt or soy sauce in small increments until balanced. Finish with 1 teaspoon sesame oil for aromatic depth.

Shred meat and present

Using tongs and a fork, remove short ribs to a cutting board. Separate meat from bones, shred or slice into bite-sized pieces, and return meat to the pot. Discard bones. Stir gently to combine with cabbage.

Finish and garnish

Ladle hot soup into serving bowls. Top each bowl with sliced green onions, a small pinch of minced fresh garlic if using, and a sprinkle of toasted sesame seeds. Serve immediately with steamed rice and kimchi on the side.