Teuk Galbi Tang Recipe

Prep the beef

Rinse the beef back ribs and short ribs under cold running water. Trim any large excess fat but keep some for flavor. If ribs are very long, cut into 3–4 bone segments so they fit in your pot.

Blanch to remove impurities

Place the ribs in a large stockpot and cover with cold water (about 1–2 inches above the bones). Bring to a rolling boil over high heat. Boil vigorously for 6–8 minutes until scum rises and surface foams. Drain the bones in a colander and rinse under warm water to remove residue. Rinse the pot.

Make the clear beef broth

Return the blanched ribs to the cleaned stockpot. Add 4 liters cold water, peeled whole garlic cloves, halved yellow onion (no need to peel perfectly), daikon chunks, the halved ginger (if using), and the tied green onion bundle. Bring to a gentle simmer over medium-high heat.

Simmer low and slow

Once simmering, reduce heat to low so broth barely bubbles. Skim any surface foam occasionally with a fine mesh skimmer. Cover partially and simmer for 2 to 2 1/2 hours, or until meat on the ribs is fork-tender and the broth is flavorful and slightly milky. For a clearer broth, simmer at a lower temperature and avoid boiling.

Remove solids and strain

When the beef is tender, remove the ribs and set on a plate. Remove and discard onion, garlic, ginger, tied green onion, and daikon (you can keep daikon if you like to serve it). Strain broth through a fine-mesh sieve or cheesecloth into a clean pot to ensure clarity.

Debone and cut beef

When the ribs are cool enough to handle, remove meat from bones with a sharp knife. Cut meat into bite-size pieces and trim any remaining fat. Return the meat to the strained broth.

Heat and taste: Bring the strained broth with the returned beef pieces back to a gentle simmer. Taste the broth and season gradually with kosher salt and ground black pepper. If you prefer deeper color/umami, add up to 1 tablespoon light soy sauce, stirring and tasting after each addition.

Final simmer: Let the seasoned soup simmer gently for another 10–15 minutes so flavors meld and meat heats through.

Finish and garnish: Turn off the heat. Drizzle sesame oil into the soup and stir. Ladle soup into bowls, garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds. Offer gochugaru or chili oil on the side for diners who want heat.

Serve hot with steamed rice and kimchi on the side. For a more traditional experience, place a few rib pieces and some broth over rice or serve the meat and broth separately so diners can spoon broth over rice.

Storage: Cool leftover soup to room temperature (within 2 hours), refrigerate up to 3 days or freeze up to 3 months. Reheat gently over low heat; skim any solidified fat before serving if desired.