Korean Grandma's Short Ribs
Korean Grandma's Short Ribs is a medium Korean recipe that serves 4. 350 calories per serving. Recipe by Chefboylee on YouTube.
Prep: 20 min | Cook: 1 hr | Total: 1 hr 35 min
Cost: $25.04 total, $6.26 per serving
Ingredients
- 2 lb Beef Short Ribs (cut into 2-inch pieces)
- 1 piece Korean Pear (peeled and sliced)
- 1 piece Apple (peeled and sliced)
- 1 piece Kiwi (peeled and sliced)
- 1 large Onion (quartered)
- 4 cloves Garlic (smashed)
- 4 stalks Green Onion (cut into 2‑inch pieces)
- 2 tbsp Sesame Oil (toasted, for flavor)
- 1 tbsp Granulated Sugar (balances acidity)
- 8 cup Water (enough to cover ribs)
- 0.5 cup Daikon Radish (peeled and sliced)
- 0.5 cup Carrots (peeled and sliced)
- 1 cup Mushrooms (fresh, sliced (shiitake or button))
- 0.5 cup Korean Chili Peppers (sliced; optional for heat)
- to taste Salt (adjust seasoning at the end)
Instructions
Blanch the short ribs
Place the short rib pieces in a pot of cold water, bring to a boil, and boil for 5 minutes to remove impurities. Drain and rinse the ribs under cold water.
Time: PT5M
Temperature: boiling
Prepare aromatics and fruit
While the ribs are blanching, peel and slice the Korean pear, apple, and kiwi. Quarter the onion, smash the garlic cloves, and cut the green onions into 2‑inch pieces.
Time: PT10M
Build the broth
In a clean large pot, add 2 tbsp sesame oil and 1 tbsp sugar, then stir over medium heat for 1 minute. Add the blanched short ribs, sliced fruit, onion, garlic, and green onions. Pour in 8 cups water, bring to a gentle boil, then reduce to a simmer.
Time: PT5M
Temperature: medium
Simmer the soup
Cover the pot and let the broth simmer for 1 hour, stirring occasionally. After the first 15 minutes, add the sliced radish and carrots.
Time: PT1H
Temperature: low simmer
Add mushrooms
At the 45‑minute mark (15 minutes before the end), add the sliced mushrooms and continue simmering.
Time: PT15M
Temperature: low simmer
Finish with peppers
When the soup is done, stir in the sliced Korean chili peppers (or red bell pepper) just before turning off the heat.
Time: PT5M
Serve
Ladle the hot soup into bowls, garnish with the reserved green onion tops, and enjoy immediately.
Time: PT5M
Temperature: hot
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 15g
- Fiber
- 3g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: Sesame
Ingredient Substitutions
- Instead of Beef Short Ribs: Beef Chuck Short Ribs
- Instead of Korean Pear: Asian Pear, Bosc Pear
- Instead of Sesame Oil: Peanut Oil (different flavor)
- Instead of Granulated Sugar: Honey, Brown Sugar
- Instead of Daikon Radish: Turnip
- Instead of Mushrooms: Dried mushrooms (rehydrated)
- Instead of Korean Chili Peppers: Red bell pepper, Thai bird chilies
Equipment Needed
- Large Pot
- Cutting Board
- Chef's Knife
- Ladle
- Strainer or Sieve (optional)
- Measuring Cups and Spoons
- Tongs (optional)
Critical Steps — Do Not Skip
- Blanching the short ribs to remove impurities.
- Simmering the broth gently for a full hour.
- Adding mushrooms later to prevent overcooking.
Chef Tips from the Video
- Use Korean pear for its natural sweetness and tenderizing enzymes.
- Add a splash of soy sauce or doenjang at the end for deeper umami if desired.
- For extra depth, toast the sesame oil briefly before adding the sugar.
Troubleshooting
Broth is too fatty.
Skim the surface with a ladle or spoon during simmering, or chill the broth and remove solidified fat.
Soup is too salty.
Add a little more water and adjust seasoning; a splash of rice vinegar can balance flavor.
Meat is tough.
Ensure the broth is at a gentle simmer, not a rolling boil, and extend simmer time by 15‑20 minutes.
Storage
Refrigerator: Store in airtight containers for up to 3 days.
Freezer: Freeze in portion‑size bags for up to 2 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Prepare the broth a day ahead and refrigerate; reheat gently before adding the final vegetables.
- The soup flavors improve after resting for a few hours.
Frequently Asked Questions
What is the cultural significance and history of Korean Short Rib Soup (Galbi Tang) in Korean cuisine?
Galbi Tang is a traditional Korean comfort dish often served on special occasions and during cold weather. Historically, it was a way to use tougher cuts of beef by slow‑cooking them with sweet fruits and aromatics, creating a nourishing broth that families would share.
What are the traditional regional variations of Galbi Tang in Korea?
In the southern regions, cooks often add gochujang for a spicy kick, while northern versions may use more daikon and fewer fruits. Some families also include barley or rice cakes for added texture.
How is Galbi Tang traditionally served in Korean households?
It is typically served hot in a large communal bowl, garnished with sliced green onions and sometimes a side of kimchi. Diners ladle the broth over a bowl of steamed rice, letting the rice soak up the flavorful liquid.
During which Korean celebrations is Galbi Tang commonly prepared?
Galbi Tang is popular during Chuseok (Korean Thanksgiving) and Lunar New Year, as well as on birthdays and family gatherings where a warm, hearty soup is appreciated.
What authentic ingredients give Galbi Tang its unique sweet‑savory flavor?
The combination of Korean pear, apple, and kiwi provides natural sweetness, while sesame oil, garlic, and ginger add depth. Traditional recipes also use Korean sea salt and sometimes a touch of doenjang for umami.
What other Korean dishes pair well with Galbi Tang?
Serve it alongside kimchi, Korean pancake (pajeon), or a simple side of seasoned spinach (sigeumchi namul). A bowl of steamed white rice completes the meal.
What makes Galbi Tang special compared to other Korean beef soups?
Its hallmark is the use of sweet fruits like Korean pear, which tenderizes the meat and adds a subtle fruity aroma, distinguishing it from more savory-only broths like seolleongtang.
What are the most common mistakes to avoid when making Korean Short Rib Soup (Galbi Tang)?
Common errors include boiling the broth too hard, which toughens the meat, and adding mushrooms too early, which can become mushy. Skipping the initial blanch helps keep the broth clear.
Why does this Galbi Tang recipe add mushrooms after 45 minutes instead of at the start?
Mushrooms release moisture quickly; adding them later preserves their texture and prevents them from turning soggy while still contributing their umami to the final broth.
Can I make Korean Short Rib Soup (Galbi Tang) ahead of time and how should I store it?
Yes, the broth can be prepared a day ahead, cooled, and refrigerated. Reheat gently before adding the final vegetables, or freeze in portion‑size containers for up to two months.
What does the YouTube channel Chefboylee specialize in?
The YouTube channel Chefboylee focuses on easy‑to‑follow Asian home‑cooking tutorials, especially Korean comfort dishes, with a friendly, step‑by‑step teaching style that emphasizes flavor and technique for everyday cooks.
Last updated: August 30, 2026
