Recipe by: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooked-korean-style-short-rib-soup-recipe2/index.html (mod by J in blue)Prep Time: 20 min
Cook Time: 8 hrs (+overnight)
Serving Size: 6
Tools: Slow cooker, pot
Ingredients:
Ribs:
12 English-cut short ribs (about 6 pounds)
4 cups low-sodium chicken broth (homemade preferably)
1/3 cup soy sauce
1/4 cup sugar
3 tbs finely grated peeled fresh ginger
2 tbs Korean red chili paste or sambal oelek, plus more for serving
2 tbs dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch scallions (white and green parts, separated), thinly sliced
Noodles and Garnished:
10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small Kirby cucumber, thinly sliced
1/2 cup cilantro leaves, torn
2 limes, cut into wedges
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. 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 LOW for 8 hours.
- Refrigerate overnight for best fat removal.
- Skim any fat that may collect on top of the beef broth and discard.
- 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.
- Reheat the 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.
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