KOREAN BEEF SHORT RIB SOUP

Korean Beef Short Rib Soup image

Provided by barbara lentz

Categories Beef

Time 12h40m

Number Of Ingredients 10

4 lb beef short ribs
1 medium onion quartered
3 large scallions large chopped
8 clove garlic
1 daikon radish cubed
6 c water plus 2 cups hot water
8 oz oyster mushrooms chopped
4 scallions thinly sliced
4 oz rice noodles
white soy sauce for serving

Steps:

1. In a large bowl cover the ribs with water and soak for 2 hours changing the water once during soaking. Drain and rinse the ribs. In a large stock pot cover the ribs with water and bring to a boil and cook 20 minutes. Drain and rinse the ribs under cold water. ( This will remove the draw out any impurities in the ribs for a more clearer broth.
2. Place the ribs in a slow cooker with the onions, halved scallions, garlic and radish. Cover with 6 cups of water. Cook on low for 9 hours.
3. Remove the rib meat from the slow cooker. Strain the broth through a fine mesh strainer and discard the solids. Place the ribs and broth back into the slow cooker. Add 2 cups of hot water and the oyster mushrooms.
4. Cook another 30 minutes on low. Meanwhile cook the noodles according to package directions. Add the noodles to the soup.
5. Add the chopped scallions. Serve with white soy sauce on the side.