Slow cooked Korean-style short rib soup

A spicy noodle soup with traditional flavours.

  • Preparation Time20 mins
  • Cooking Time360 mins
  • Serves6
  • DifficultyEasy

For the ribs

12 English-cut short beef ribs (about 2.7kg)
1L reduced-salt chicken stock
85ml soy sauce
55g sugar
3 tbsp finely grated peeled fresh ginger
2 tbsp Korean red chilli paste or sambal oelek, plus more for serving
2 tbsp dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch spring onions (white and green parts, separated), thinly sliced

For the noodles and garnishes

280 to 300g medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small cucumber, thinly sliced
50g coriander leaves, torn
2 limes, cut into wedges
1) Remove any silver skin from the surface of the short ribs, and then make two cuts across the grain, through the meat down to the bone. Put the ribs in a slow cooker.

2) Whisk together the stock, soy sauce, sugar, ginger, chili paste, sesame oil, garlic and spring onion whites. Pour over the ribs. Cover and cook on HIGH for six 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 have collected on top of the beef broth and discard.

5) Divide the noodles among six large shallow bowls and ladle the broth over top. Cut the meat from the ribs if desired and divide the meat evenly among the bowls.

6) Garnish with the carrots, cucumber, coriander, lime and the remaining green parts of the spring onion, plus more chilli paste to taste.

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