Kalbi Tang, or Korean short rib soup, is a traditional dish enjoyed for its rich, nourishing flavor. Historically, it has been valued for its health benefits and is often served during special occasions or family gatherings. Made by slowly simmering beef short ribs to extract a deep, savory broth, Kalbi Tang is the perfect dish to warm you up and bring comfort on a cold winter day.
Ingredients:
• 3 lbs beef short ribs (kalbi) ➡️ You can buy here!
• 10 cups water
• 6 cloves garlic, peeled
• 1 medium onion, halved
• 1 daikon radish, peeled and cut into large chunks
• 2 green onions, sliced for garnish
• Salt and black pepper to taste
• Cooked sweet potato vermicelli (optional, for serving)
Instructions:
1. Prepare the Short Ribs: Soak the beef short ribs in cold water for 1 hour to remove excess blood, changing the water occasionally. Drain and set aside.
2. Simmer the Soup: In a large pot, add the short ribs and 10 cups of water. Bring to a boil and skim off any impurities that rise to the surface. Add garlic, onion, and daikon radish. Reduce heat to a gentle simmer and cook for 2 to 3 hours, or until the meat is tender.
3. Season the Broth: Remove the onion and radish from the pot. Season the broth with salt and black pepper to taste. You can slice and serve the radish alongside the soup or discard it.
4. Serve: Divide the short ribs among serving bowls and ladle the hot broth over them. Garnish with sliced green onions and, if desired, add cooked sweet potato vermicelli. Serve with steamed rice and traditional Korean side dishes.
