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.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
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By annerD23
on December 01, 2011
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Fantastic recipe! I used Asian chili garlic sauce instead of chili paste (and a lot of it. The flavors combine VERY well. The dish is spicy but not too hot to take away from the flavor of the beef. I cook for one and I'm usually out of the house for more than 6 hours, so I made about 1.5 lbs of short ribs with half portions of the soup mix on low for a little over 9 hours or so and it was perfect. Didn't even need a knife, the beef was so tender and fell off the bone.
I was meaning to make two dinners' worth, but I'm pretty sure I'm going to get seconds in a bit instead :-
By littlemanmom
Warren,CT
on November 25, 2011
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I really thought that the flavor combo would blow my socks off but it really was a let down. I followed the instructios to a tee and even added more of the aromatics than called for but for some reason came out a bit bland for my taste. Love all the additions, carrots, cukes etc. which gave a much needed crunch.
By Lynxlily
on November 01, 2011
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AMAZING! My family loved this and they requested it gets made more often! I loved that it was easy to make and nutritous. The cucumber adds a nice crunch and I used soba noodles since that is what I had in the pantry. Great job FN!
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