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!
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Recipe Information
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
Instructions
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.
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.
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.
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.
Peel and cut the daikon into large chunks (about 1 inch thick). Add the daikon chunks and whole garlic cloves to the pot.
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.
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.
Season the soup with salt, soy sauce, and black pepper. Adjust the seasoning to taste.
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.
Add the glass noodles to the soup and cook for another 5–7 minutes, until tender.
Turn off the heat and sprinkle the soup with sesame oil. Add sliced green onions and the daikon pieces back into the soup.
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
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 7949 mg | 346% | |
| Total Carbohydrate | 149.9 g | 55% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 72.9 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 491 mg | 38% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2910 mg | 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.
