Main ingredients 🥩
Wagyu short ribsGreen onionRadishChili pepperWhole garlicOnionDashi powderFine saltNucleic acid 2.5Cooking winePremium soy sauceEgg
Lim Sung-geun's Galbi Tang
A clear and rich galbi tang that consistently delivers the same flavor as served in actual restaurants, using their secret recipe.
🙋 Recommended for
- ⭐ Those who want to perfectly recreate a restaurant-quality clear and deep-flavored galbi tang at home
- ⭐ People seeking a reliable, premium recipe for entertaining guests or as a nourishing meal for parents
Ingredients needed 🛒4 servings
- Wagyu short ribs 1kg
- Water 3L
- Green onion 2 stalks
- Radish 1 piece
- Chili pepper 2 (or half a bowl of seeds)
- Whole garlic 10 cloves
- Onion 1/2 piece
- Egg yolk fritter a little
- Finely chopped green onion a little
- [Galbi Tang Stock Concentrate]
- Water 350g
- Dashi powder 35g
- Fine salt 35g
- Nucleic acid 2.5 2.5g
- Cooking wine 15g
- Premium soy sauce 15g
- Pepper 2g
Recipe 🍳
- Place 1kg of blood-drained short ribs into 3L of boiling water and simmer, carefully removing foam and impurities as they rise to the surface.
- While the meat simmers, prepare the galbi tang stock concentrate by bringing together 350g water, 35g dashi powder, 35g fine salt, 2.5g nucleic acid 2.5, 15g cooking wine, 15g premium soy sauce, and 2g pepper in another pot, bring to a boil, then strain through a cloth to remove residue.
- After 1 hour of simmering the ribs, add green onion, radish, chili peppers (or seeds), whole garlic, and onion, and continue simmering for an additional 30 minutes.
- After a total of 1 hour and 30 minutes of cooking, remove all the cooked vegetables from the broth.
- Gradually mix in the pre-made galbi tang stock concentrate into the finished broth, adjusting seasoning to taste.
- Turn off the heat and let the ribs sit in the broth for 10–15 minutes to allow the seasoning to penetrate fully. Serve in bowls, garnished with egg yolk fritter and finely chopped green onion.
- Boil blood-free short ribs in water, skimming off foam throughout.
- Prepare the galbi tang stock concentrate by boiling the specified ingredients and straining through a cloth.
- After 1 hour, add green onion, radish, garlic, onion, and chili pepper; simmer for another 30 minutes.
- Remove vegetables and adjust broth flavor with the galbi tang stock concentrate.
- Turn off heat, let rest for 10 minutes to absorb seasoning, then top with egg yolk fritter and chopped green onion to finish.
Cooking tips 💡
- For a cleaner, less greasy broth, use wagyu short ribs instead of fatty Hanwoo—wagyu has less fat and a lighter, richer flavor.
- Do not add salt or soy sauce before the meat is fully tender; adding them too early makes the meat tough. Always wait at least one hour of simmering until the meat softens before seasoning.
- Avoid minced garlic, which clouds the broth—always use whole garlic. For a sharp, refreshing taste, use chili peppers or their seeds.
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