Korean Beef Rib Soup in a Slow Cooker
Votes: 4
Time: 6 hours 20 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A rich and flavorful Korean-style beef rib soup with noodles and fresh vegetables. The soup's wonderful Asian flavor comes from a broth blended with soy sauce, sugar, fresh ginger, sesame oil, garlic, and traditional Korean gochujang paste. Simmer thickly-flavoured beef ribs in this broth, then assemble the soup in Asian-style bowls using individual ingredients: beef broth, cooked rice noodles, grated carrots (for added flavor, you can even use Korean-style carrots), sliced cucumber, fresh cilantro, and lime wedges. These last two ingredients are unlikely to be found in Korean cuisine, but they perfectly complement the dish's flavors, making it truly mouth-watering.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Ribs
- 12 beef ribs, covered with meat (about 2.7 kg)
- 4 cups lightly salted chicken broth
- 1/3 cup soy sauce
- 1/4 cup sugar
- 3 tbsp finely grated fresh peeled ginger
- 2 tbsp Korean gochujang paste or sambal ulek + extra for serving
- 2 tablespoons dark sesame oil
- 4 cloves garlic, finely chopped
- 1 bunch green onions (white parts separated from green parts), thinly sliced
Noodles and toppings
- 300-350 g of medium-thick rice noodles (jantaboon)
- 1 carrot, finely grated
- 1 small cucumber, thinly sliced
- 0.5 cup torn cilantro leaves
- 2 limes, cut into wedges
We recommend
Recipes with similar ingredients: beef ribs, bouillon, soy sauce, sugar, ginger root, sambal olek, garlic, green onions, rice noodles, carrot, cucumbers, cilantro, lime
Cooking the dish according to the recipe:
- Remove the skin from the ribs, then make 2 cuts across the grain down to the bone. Place the ribs in the slow cooker.
- Combine the soy sauce, sugar, ginger, chili paste, sesame oil, garlic, and white parts of the scallions in the broth. Pour over the ribs. Cover and cook on high for 6 hours.
- About 30 minutes before serving, place the rice noodles in a bowl of hot water. Soak for about 30 minutes until the noodles become soft.
- Skim fat from the surface of the broth and discard.
- Divide the noodles among 6 large shallow bowls and ladle the broth over them. (If desired, trim the ribs.) Divide the meat evenly among the bowls. Serve with carrots, cucumber, cilantro, lime, the remaining green onions, and the hot sauce, if desired.
Categories:
Similar recipes
