Rib Soup (Kalbi Tang)

From: Chef #249824

On Oct 7, 2005

Definitely daikon cut into thick bite sized pieces is a must to give the soup a refreshing flavor. It also aids in digestion when eating a meat based meal. Another suggestion is slicing a medium sized onion and adding that to the beginning of the cooking will add another deeper flavor to this excellent dish!

From: David W

On Mar 9, 2002

there is one thing that I would like to add. I was talking to my mother (who is Korean) and she told me something that would help keep the fat on a low level. Cook the ribs in the water one time. When the meat looks fairly well cooked, take out the ribs, dump the water ( which is full of fat and the like) and set the ribs to the side. Fill the pot with more water (20 cups or whatever amount you originally used) and cook for a little while longer. Continue from step six, and there you are, the fat content of the soup is greatly reduced. Hope this helps.

From: Duane Fleming

On Dec 17, 2001

I lived in Korea when I was a member of the army. That's how I know about this dish. I've made the dish several times. I like to crack my egg raw into boiling Kalbi Tang. This seems to give more flavor to the dish. This dish is very easy to make.

From: Dennis C

On Jun 12, 2002

I would recommend adding dang-myun (cellophane noodles found in all Korean groceries) at the end. I also like to boil large "cubes" of daikon and a very generous amount of whole garlic together with the soup.