Korean Short Rib Soup

Journey through the heart of Korean cuisine with our Korean Short Rib Soup. Crafted with love and tradition, this soup promises warmth in every spoonful. Loved the recipe? Share it with friends and don’t forget to subscribe for more heartwarming dishes straight from our kitchen to yours.

No ratings yet

Print Pin Recipe

Course: Soup

Cuisine: Korea

Keyword: SHORT RIB SOUP

CookingStyle: Simmering

Prep Time: 1

Cook Time: 1 30

Total Time: 2 30

Servings: people

Calories: 100kcal

Author: Nazia Cooks

Cost: $20

Add to Collection

Equipment

1 medium bowl

1 stockpot

1 slotted spoon

1 stove

1 Electric Cooker You can prepare this dish using an electric cooker if you're short on time.

Ingredients

2 pounds English-cut beef short ribs, cut into 2-inch squares
3 tablespoons soy sauce or gluten-free soy sauce
2 teaspoons toasted sesame oil
6 garlic cloves, 4 cloves sliced and 2 cloves minced
1 teaspoon freshly and finely ground black pepper
1/2 large Korean radish or 2 daikon radishes, peeled and cut into 1-inch slices
2 teaspoons salt
4 ounces glass noodles
2 scallions, cut into 1-inch pieces
Gochugaru, for garnish (optional)

Instructions

Rinse the ribs well with cold water to remove any dried blood or bones. Soak the ribs in cold water for 1 hour. This helps draw some blood out. Drain and discard the water.
While soaking the meat, make the seasoning sauce. In a medium bowl, stir together the soy sauce, sesame oil, minced and sliced garlic, and pepper, and then add the radish and toss to mix well.
Put the meat in a stockpot over high heat and cover with water. Bring to a boil and simmer vigorously for 5 minutes. Remove the meat from the pot with a slotted spoon. Discard the water and rinse the pot.
Return the meat to the same pot and cover with 4 cups fresh water. Bring to a boil, and simmer over high heat for 30 minutes.
Add the seasoning sauce−radish mixture and the salt, stir, and cook for an additional 10 minutes.
Add the noodles and cook for another 4 minutes.
Add the scallions and cook for another 1 minute.
Serve hot, garnished with gochugaru (if desired).

Video

Notes

COOKING TIP: Many Korean cookbooks call for soaking ribs and meat in water for a couple of hours before cooking in addition to blanching the meat before boiling. Blanching the meat will always give a clearer soup and reduces the amount of fat and foam you need to skim off. There are times when the water remains very clear after the meat has soaked and times when it does look pink, so I’m guessing that the extensive soaking and blanching is probably an old tradition before most of us bought our meat drained and shrink-wrapped in plastic at the grocery store.

Click here to add your own private notes.

Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe