Slow Cooked Korean-Style Short Rib Soup

Save Recipe
  • Level: Easy
  • Total: 6 hr 20 min
  • Prep: 20 min
  • Cook: 6 hr
  • Yield: 6 servings
Share This Recipe

Ingredients

Ribs:

Noodles and Garnishes:

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Skim any fat that may collect on top of the beef broth and discard.
  5. 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.
Slow Cooker Ranch Chicken Nachos
PREMIUM
18m Easy 95%
CLASS
Slow-Cooker Chicken Chili
PREMIUM
20m Easy 98%
CLASS
Slow-Cooker BBQ Pulled Pork Sliders with Slaw
PREMIUM
30m Easy 99%
CLASS
Slow-Cooker Beef Stew
PREMIUM
Catherine McCord

Slow-Cooker Beef Stew

31m Easy 97%
CLASS