Name: Slow Cooker Spicy Short-Rib Noodle Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT6H0M0.000S
Total time: P0Y0M0DT6H20M0.000S
Yield: 6 servings
Ingredients: 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 gochujang (Korean red chile paste), 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; 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, chile 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 chile paste, if desired.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

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Slow Cooker Spicy Short-Rib Noodle Soup

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