Korean Beef Short Rib Soup
Ugeoji galbitang is a warming Korean soup of tender beef short ribs simmered with radish, sesame, and aromatic broth. Ready in under 30 minutes with minimal prep.
- Total time
- 28 min
- Servings
- 2
- Calories
- 285
- Protein
- 24g
Ingredients
- 10 oz beef short ribs, cut into 2-inch pieces
- 4 cups water
- 8 oz daikon radish, peeled and cut into 1-inch cubes
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- ¼ tsp salt and pepper to taste
Instructions
- 1
Place the beef short rib pieces in a colander and rinse under cold running water for 15 seconds, turning the pieces so water reaches all surfaces, to remove surface blood and impurities.
- 2
Pat the beef pieces dry with a clean paper towel, pressing gently against each piece until no moisture remains.
- 3
Pour 4 cups of water into a large pot and bring to a rolling boil over high heat, about 5 minutes; you'll see large bubbles rapidly breaking the surface.
- 4
Carefully add the dried beef pieces to the boiling water and stir once with a wooden spoon to separate them.
- 5
Return the water to a boil, then reduce the heat to medium-low so the liquid maintains a gentle simmer with occasional bubbles rising slowly.
- 6
Add 2 tablespoons of soy sauce and stir for 10 seconds until the color is evenly distributed throughout the broth.
- 7
Add the cubed daikon radish to the pot and stir once, then simmer uncovered for 12 minutes, until the radish is fork-tender and the beef is soft enough to pull apart easily.
- 8
Taste a spoonful of broth and add a pinch of salt and pepper if needed, stirring gently to combine.
- 9
Ladle the soup into two bowls, dividing the beef and radish equally and pouring the broth around them.
- 10
Drizzle 1 tablespoon of sesame oil evenly over the surface of both bowls, then serve immediately while hot.
Tools you’ll need
- colander
- paper towels
- large pot (4-quart minimum)
- wooden spoon
- ladle
- two serving bowls
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