Slow Cooked Korean Style Short Rib Soup

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:

1. 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.
2. 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.
3. Refrigerate overnight for best fat removal.
4. Skim any fat that may collect on top of the beef broth and discard.
   
5. 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.
6. Reheat the broth.
   
7. 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.
   
8. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.