Slow cooked Korean-style short rib soup Recipe | Food Network UK
This mouth-watering recipe is ready in just 6 hours and 20 minutes and the ingredients detailed below can serve up to 6 people.
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Serving bowl
- Ladle
- Spoon
- Kettle
- Peeler
Ingredients
- 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
- 280 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
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