The Korean chile paste gochujang lends fiery heat to this rich and fortifying soup, made by slow cooking short ribs in chicken broth infused with soy, ginger, garlic and sesame. Rice noodles make the soup even heartier, while garnishing with fresh carrot, cucumber, cilantro and lime adds brightness and crunch.
| Level: | Easy |
| Total: | 6 hr 20 min |
| Prep: | 20 min |
| Cook: | 6 hr |
| Yield: | 6 servings |
Ingredients
- 12 English-cut short ribs (about 6 pounds)
- 4 cups low-sodium chicken broth
- 1/3 cup soy sauce
- 1/4 cup sugar
- 3 tablespoons finely grated peeled fresh ginger
- 2 tablespoons gochujang (Korean red chile paste), plus more for serving
- 2 tablespoons dark (toasted) sesame oil
- 4 cloves garlic, finely chopped
- 1 bunch scallions (white and green parts, separated), thinly sliced
- 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
Instructions
- 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, chile 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.
- 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 chile paste, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1627 |
| Total Fat | 126 g |
| Saturated Fat | 53 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 57 g |
| Cholesterol | 252 mg |
| Sodium | 1309 mg |
Reviews
Great soup! I add beans sprouts to it and I use boneless short ribs
Great flavor and a great winter meal.
How can this be called a Korean dish? Nothing about it is close to Korean cuisine.
This was so easy to make and delicious my family loved it I did find the flavor a little overpowering I think adding additional chicken broth or even water would be fine
I loved this recipe! I used a 2lb chuck pot roast instead of ribs. It was pretty spicy for my little siblings so if you have little kids I suggest only 1 tablespoon of the chili paste. Other than that I would definitely recommend this recipe.
I made my own tweaks, definitely added quite a bit more stock after slow cooking. Couldn’t resist, I needed more of this flavor overload broth
amazing. definitely use the beef/chicken broth combo. used 4 short ribs and 1.5x the broth, good for 6 people. and making it day before and skimming fat off top (just put crock pot in fridge to solidify the fat when it cools) then reheating next day.. so so rich and yummy
I used 4 cups of beef broth and 2 cups of chicken since I wanted more soup. The beef broth gives it such a nice depth of flavor. Next time I’ll make it a day earlier, refrigerate then skim the fat off the top. The soup with the short ribs was exquisite. This is a keeper!
I made this with a 2.5 lb chuck roast because they were out of ribs. It was amazing! It was SO flavorful, but there was a lot of meat. I wish there had been MORE broth – I actually added an extra cup of chicken stock to stretch it. It easily feeds 6 people. I also had to sub garlic chili sauce for the sambal oelek (only 1 TBSP.) To reduce the prep time before serving I used pre-cut matchstick carrots (that I keep on hand for salads) and 2 packs of the soft Ka-Me Udon Stir Fry noodles, both of which I added to the crock pot about a half hour before serving (on low) to soften. I used an English cucumber – the whole thing, and a whole bunch of cilantro, the green onion, only 1 lime (6 wedges,) and some crushed dry roasted peanuts on top. It was a major hit with the whole family, and I will certainly make it again!
I’ve been cooking this soup for several years now and love it, same goes for everybody who ever tried it. The number of ribs looks a bit off in this version – there is plenty of meat on just 2 ribs for 4-6 cups of broth. To cut the fat, I brown them first and then put in slowcooker for 3 hrs on high with the rest of ingredients. For people who think it’s bland – Sambal Oelek is pretty hot, very flavorful paste. We like spicy food but I go with the lower of the suggested amounts of it to make it possible for the kids to eat, and even then it’s a chalenge.
I have very few slowcooker recipies that I like because of the lack of taste after long cooking. This recipe is my favorite – maybe because I don’t cook for all that long. Great soup!
I have very few slowcooker recipies that I like because of the lack of taste after long cooking. This recipe is my favorite – maybe because I don’t cook for all that long. Great soup!