Slow Cooked Korean-Style Short Rib Soup

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Excellent recipe.

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Fantastic!! I didn't have any chili paste so I added a bit of Chili Powder, and I also added 1/2 cup water to the mix. It was great and definitely going to add it to my dinner rotation as well. I don't get why everyone was so critical about the "Korean-Style" reference... I'm Asian and It actually tastes very similar to Chinese Style Short Rib Soup. haha

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So good and so easy! I only used about 3 pounds of short ribs, as I was cooking for just 2. This will definitely go in our dinner rotation.

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I have to agree with other posts, I don't really care if it's not "true" Korean, it was delicious. I used 2 tablespoons of chili paste, which was perfect for my husband and I but if your making it for children who don't eat spicy things, I would only put in maybe a half of a tablespoon, if any at all.

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Ok, "Korean-Style" soup, get over it already. This is so called for the spicy/noodle soup that it is. I just made this and it smells WONDERFUL so far. I am using London Broil instead of the beef ribs because I couldn't find them in my local market. I figure when it is done cooking and tender, I will slice it thin like some of the "Korean soups" that I have had at the restaurants . Top with the veges. and not sure about the cilantro or the lime yet only because I haven't had that before in my soup. I think maybe use some scotch bonnet diced ever so small. This is the way we had it in a local restaurant years ago but it was called a salad. Anyway, the smell is wonderful and I'm sure whether it's "Korean Soup" or salad or whatever you want to call it, is great. Thank you Food Network, keep the recipes coming. I am rating this a 4-star only because I would leave off the cilantro and lime.

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My daughter always asks me to make this recipe. It's pretty easy to throw all the ingredients in the slow cooker, and set it and forget it! The one thing I would suggest is using less meat. I never put in the 6 pounds -- i use more like 3. We love it, love it, love it, even if it's not really Korean :0

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I agree with Grace, if the recipe claims to be Korean but is not a authentic Korean dish, then don't claim to be so. If the dish tastes delicious in its own right then name it something something else. Even say that it is Korean inspired, but not Korean. My brother went to live in Cambodia for a while and when he was home sick for American food he wanted a hamburger. He found a food stand that said "Hamburger" and when he bought it and sunk his teeth into it with much pleasure and joy he came to find out that it was a tofu burger. He said that it was delicious, but it wasn't an authentic American hamburger because it wasn't made with beef so it was a disappointment for him regardless of how delicious the burger taste.

Please appreciate the difference between what is delicious and what is authentically delicious.

Signing out
Food Lover

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Are all the explanation points necessary? This is a food website - thanks for all of your "living in Korea stories" but the review is about the food - not the name. This receipe is GREAT and easy for us busy moms who dread coming in and trying to decide what to cook. Thanks foodnetwork.com!

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I am korean and I was raised on traditional korean food. THIS is in NO way Short rib soup!!! The REAL short rib soup is made completely different. We do NOT use lime or cilantro in our cooking at all. There are some basic incredients used in korean cooking thats: Garlic, soy sauce, sugar, ginger, sesame oil, scallions, hot chilli paste, caynne powder, rice wine, shrimp base, etc. They should really just call it Asian inspired short rib soup. THAT at least would be the truth.

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Like many family cooks, I do not have 6 hours to spend on a weekday meal, so I used my ingenuity :P to modify this recipe into a delicious meal ready in about an hour tops. I browned off the meat in my pressure cooker and added the bowl of whisked ingredients (minus scallions...add them at the end so they don't turn to mush using only HALF of all the ingredients since I only had 3.5 lbs of meat. Cook until tender, about 40 minutes depending on the amount of meat you use. After cooking the meat, I went ahead and added a second can of chicken broth to the pot so there would be enough juice for the soup. I substituted wide Lo Mein noodles since that was all I could find and 1 tsp of chili powder instead of paste...again, couldn't find it. DELICIOUS! It looked just like the photo when I put it all together. My family was very happy with this meal. Another quick and easy dinner.