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Courtesy of Food Network Kitchen.
Directions for: Slow Cooked Korean-Style Short Rib Soup
Ingredients
Ribs12 English-cut short ribs (about 6 lbs)
4 cups low-sodium chicken broth
cup soy sauce
cup sugar
3 Tbsp finely grated peeled fresh ginger
2 Tbsp Korean red chili paste or sambal oelek, plus more for serving
2 Tbsp dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch scallions (white and green parts, separated), thinly sliced
Noodles and Garnishes10 - 12 oz medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small Kirby cucumber, thinly sliced
cup cilantro leaves, torn
2 limes, cut into wedges
Directions
Ribs1. 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. Skim any fat that may collect on top of the beef broth and discard.
Noodles and Garnishes1. 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.
2. 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.
See more: Beef, Dinner, Korean, Main, Slow Cook, Soup