Rib Soup Kalbi Tang

Warm your soul with the comforting flavors of Rib Soup Kalbi Tang, a traditional Korean beef short rib soup that promises rich umami and nourishing simplicity. This slow-simmered dish features tender beef short ribs, infused with the subtle sweetness of daikon radish and the savory depth of garlic, soy sauce, and sesame oil. The clear broth is meticulously skimmed for clarity and seasoned to perfection, creating a delicate yet hearty balance. Glass noodles add a delightful chew, while thin egg strips and green onions provide vibrant color and texture. Perfectly suited for chilly evenings, this aromatic soup is typically enjoyed with a side of steamed rice and Korean banchan, making it a comforting and complete meal. Whether you're exploring Korean cuisine or seeking a warming bowl of healthful indulgence, Rib Soup Kalbi Tang is a must-try classic!

Nutriscore Rating: 68/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 4

Ingredients

• 1.5 pounds Beef short ribs
• 10 cups Water
• 0.5 pound Daikon radish
• 6 Garlic cloves
• 3 Green onions
• 1 teaspoons Salt
• 1 tablespoons Soy sauce
• 0.25 teaspoons Ground black pepper
• 1 teaspoons Sesame oil
• 2 ounces Glass noodles (dangmyeon)
• 2 Eggs

Directions

Step 1

Start by soaking the beef short ribs in cold water for 30 minutes to remove excess blood. Change the water halfway through, then drain and rinse thoroughly.

Step 2

Add the rinsed short ribs to a large pot and cover with 10 cups of water. Bring the water to a boil over high heat.

Step 3

Once the water boils, reduce the heat to medium and simmer for 5 minutes. Drain the pot, discard the first boiling water, and carefully rinse the ribs once more to remove impurities.

Step 4

Refill the pot with 10 cups of clean water and return the ribs to the pot. Bring to a boil again over high heat, then reduce to low heat.

Step 5

Peel and cut the daikon into large chunks (about 1 inch thick). Add the daikon chunks and whole garlic cloves to the pot.

Step 6

Let the soup simmer on low heat for about 90 minutes. Skim any foam or fat that rises to the top periodically to ensure a clear broth.

Step 7

After 90 minutes, remove the daikon and garlic cloves from the pot. Lightly mash the garlic to release more flavor, then return it to the soup. Slice the daikon into bite-sized pieces and set aside.

Step 8

Season the soup with salt, soy sauce, and black pepper. Adjust the seasoning to taste.

Step 9

Soak the glass noodles in warm water for 15 minutes. While they soak, prepare the garnish: whisk the eggs in a bowl and cook them in an oiled skillet over low heat into a thin omelet. Slice into thin strips.

Step 10

Add the glass noodles to the soup and cook for another 5–7 minutes, until tender.

Step 11

Turn off the heat and sprinkle the soup with sesame oil. Add sliced green onions and the daikon pieces back into the soup.

Step 12

Serve the soup hot in individual bowls. Garnish with the egg strips for added texture and flavor, and accompany with steamed white rice and banchan on the side.

Nutrition Facts

Serving size	3563.5 grams (3563.5g)

Amount per serving	% Daily Value*
Calories	2329

Total Fat 125.60g	161%
Saturated Fat 44.10g	221%
Polyunsaturated Fat 11.50g
Cholesterol 832mg	277%
Sodium 7949mg	346%
Total Carbohydrate 149.90g	55%
Dietary Fiber 7.80g	28%
Total Sugars 72.90g
Protein 141.50g	283%

Vitamin D 136IU	682%
Calcium 491mg	38%
Iron 13mg	74%
Potassium 2910mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.2%

Protein: 24.7%

Carbs: 26.1%