KOREAN-STYLE SHORT RIB SOUP

KOREAN-STYLE SHORT RIB SOUP image

Number Of Ingredients 14

4-5 pounds English-cut short ribs, Original recipe asks for 6 lbs
4 cup(s) low-sodium chicken broth
1/3 cup(s) soy sauce
1/4 cup(s) sugar
3 tablespoon(s) finely grated peeled fresh ginger
2 tablespoon(s) Korean red chili paste or sambal oelek, plus more for serving
2 tablespoon(s) dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch(es) scallions (white and green parts, separated), thinly sliced
Noodles and Garnishes:
11 ounce(s) medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small Kirby cucumber, thinly sliced
1/2 cup(s) cilantro leaves, torn, optional

Steps:

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, chili 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. Strain noodles and meat through pasta strainer while pouring broth into fat separator. Put noodles and meat back into dish then pour in broth. 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.