Photo: Slow Cooked Korean-Style Short Rib Soup Recipe
Ingredients
Ribs:
- 12 English-cut short ribs (about 6 pounds)
- 4 cups low-sodium chicken broth
- 1/3 cup soy sauce
- 1/4 cup sugar
- 3 tablespoons finely grated peeled fresh ginger
- 2 tablespoons Korean red chili paste or sambal oelek, plus more for serving
- 2 tablespoons dark (toasted) sesame oil
- 4 cloves garlic, finely chopped
- 1 bunch scallions (white and green parts, separated), thinly sliced
Noodles and Garnishes:
- 10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
- 1 carrot, finely grated
- 1 small Kirby cucumber, thinly sliced
- 1/2 cup cilantro leaves, torn
- 2 limes, cut into wedges
Directions
Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker.
Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours.
About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.
Skim any fat that may collect on top of the beef broth and discard.
Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.
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By Mrs.Sullivan
on December 18, 2012
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I love this recipe! Cooking it as I type! I've made it multiple times and its great every time. I only suggest adding some Hoisin to the stock. For me it's what's missing to make it a really flavorful recipe!!
By Laura CYW
Walnut Creek, CA
on December 16, 2012
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This is a great recipe. I used Siracha instead of chili paste and pork ribs instead of English cut and the flavors were spot on! A perfect soup for a cold winter night. Will definitely made this again!
By bluedog07
on November 28, 2012
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What a disappointment. I went into this recipe with an open mind & an eye towards enhancing flavors to end with the best possible result. I will never make this one again. I first made this exactly as written to ascertain the flavor result. I was ready, however with extra chili paste, extra fresh minced garlic, extra grated ginger, plenty of all the fresh garnish as written & even some siracha to add flavor. This was a dish with extremely muted flavor. That is the kindest description I can provide. My kids & husband also politely asked if I would be adding this to the 'regular' rotation. Try another recipe....my best advice. I love this type of food, just not this recipe.
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