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Slow Cooked Korean-Style Short Rib Soup Recipe

Slow Cooked Korean-Style Short Rib Soup

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

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  • on October 21, 2009

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    This is a great recipe, and for the life of us, we can't understand what all the grumbling is about! Beef short ribs are fatty by nature! Using a gravy separator to pour off fat, save broth, will easily take care of that problem. Cilantro leaf is the same thing as chinese parsley, an asian food staple. It is part of what makes this dish so authentic! Yes, there is a lot of chili paste called for: that is a normal amount for korean food. We found this recipe to be right on the money for authentic Korean cuisine. My husband's hairdresser from Seoul, Korea thought these ribs needed more chili paste than called for in the recipe.

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  • on October 19, 2009

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    This was JUST the ticket and oh, so yummy! Did some changes; based on other reviews, used carne esada labeled beef from the store which resulted in no fat build up. Next time I would reduce the chili paste to 1T, as it was a little spicy for our son. Agree that the carrots and other toppings give it a great healthy and surprising crunch to the soup. I will certainly make this again and would also like to try a little spin off to this...chicken and a little lemon grass and coconut milk.

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  • on September 30, 2009

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    The dish overall was very tasty however I did do some modifications. One thing I did was use about 1-1 1/2 tbsns of the korean chili paste. Although I have to say I will probably use even less next time. The dish came out spicy and somewhat overpowered the other flavors. Instead of using short ribs I used flanken-style ribs (because they were on sale. I only used about 1 1/2 lbs of ribs since the dinner was only for me and my husband. I think using less meat also drastically reduced the amount of fat which was a common complaint amongst the other reviewers. Like others, I used egg noodles instead of rice noodles. I did not garnish with lime and cilantro. My husband and I didn't really think it would go with an asian dish. However the soup overall was very tasty. I think next time I'm going to try udon noodles instead of egg noodles.

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  • on August 05, 2009

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    We live in a very rural area, so I had to substitute some of the items......instead of the ribs I used some "clearance", marked down steaks from the grocery store. Also, I did not have the Korean chili paste, so I used Seasame Chili Oil, for the toasted oil, (two birds with one stone. Last but not least, we did not have the rice noodles, so I used thin egg noodles. What a wonderful flavor!!!! A keeper in the reciepe book!!!

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  • on July 21, 2009

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    I made this for my family and my husband and I both thought it was rather spicy and decided it was best for our two year to not even try it the first time. The second time I made this I cut back on the chili paste and made it a day early so I could scrape the fat off the top. I should add I used a thin cut steak and cut it into strips to save money and lower fat content. This was delicious the second time and I will make it occasionally.

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  • on July 14, 2009

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    I followed the suggestion of someone who left a review and used stew meat instead of the short ribs to cut down on the fat in the recipe. Stew meat worked well-- it wasn't as tender as the short rib meat would have been but served its purpose. I don't have access to rice noodles so I just used linguine noodles.

    I was just in the mood for something different and didn't have high expectations for this recipe but it exceeded my expectations. The broth is packed full of flavor-- the ginger and cilantro are a good combo.

    I would make this again.

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  • on May 29, 2009

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    This is one of the best Asian dishes I've ever made. I made it the night before, then put it in the fridge and skimmed the fat in the morning. I took off almost an inch of fat!!! After that, it made two good-size bowls, or four smaller bowls.

    We also have used center shanks for the recipe as well. It seems whenever we get a beef order, we always end up with those "garbage" cuts of meat and don't know what to do with them. With this recipe, I prize my short ribs and shanks as much as my steak cuts! (Well, almost...

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  • on February 17, 2009

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    This turned out great. As others noted there is a lot of fat due to the ribs. Needed a bit more spice. Served it with ground chili w/ garlic (Vietnamese-Tuong Ot Sate. Great flavor and a really nice alternative to Pho' which we eat a lot of (I'm Korean, fiance is Vietnamese. If I were to make this again I would use a stew bone such as a beef shank or equivalent. Something cheaper that is. Around here (Cincinnati short ribs are expensive. Keep the short ribs for Kalbi. Overall a great easy recipe.

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  • on January 17, 2009

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    I should've listened to those who recommended cooking this the day before serving, and then removing the fat. I cut a lot of fat off of the ribs before cooking, and still had tons to try and get off afterward. We also had a little dilemma over which eating utensil to use, so if I make it again I will thicken the soup so it's more of a sauce. That being said, it was pretty tasty, and the cukes and carrots and lime really made it delicious and crunchy. I would make it again.

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  • on December 18, 2008

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    I haven't tried this recipe yet but this is what I found.

    http://www.thedailyplate.com/nutrition-calories/food/generic/food-network-korean-short-rib-soup_42694

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