Description
Spicy Short Rib Noodle Soup elevates comfort dining with Korean-inspired depths of flavor. Hearty meat melts into rich broth, promising warmth and zesty excitement for home cooks craving bold, satisfying meals you’ll dream about.
Ingredients
Scale
Proteins:
- 2 pounds (1 kilogram) bone-in beef short ribs
- 2 cups baby bok choy or spinach
- 2 green onions, sliced
- Fresh cilantro, for garnish
Aromatics and Seasonings:
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon gochujang (Korean chili paste) or sambal oelek
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce (optional, but adds umami)
- ½ teaspoons chili flakes or chili oil (to taste)
- ½ teaspoons brown sugar or honey (optional to balance heat)
- Salt and pepper, to taste
Liquid and Noodles:
- 1 tablespoon oil (sesame or vegetable)
- 6 cups beef broth
- 68 ounces (2 kilograms) ramen noodles, udon, or rice noodles
- 1 cup sliced shiitake or cremini mushrooms (optional)
- Lime wedges & soft-boiled eggs (optional, for serving)
Instructions
- Prepare the protein by generously seasoning short ribs with salt and pepper. Activate the Instant Pot’s searing function and introduce oil, carefully browning the meat on all surfaces until a rich, caramel-colored exterior develops.
- Create an aromatic flavor foundation by sautéing finely chopped onions, minced garlic, and grated ginger. Incorporate gochujang, soy sauce, rice vinegar, fish sauce, chili flakes, and brown sugar, carefully deglazing the pot to capture all caramelized remnants.
- Reintroduce the seared short ribs into the pot and generously pour beef broth. Secure the lid and engage high-pressure cooking for three-quarters of an hour. Allow natural pressure dissipation for approximately ten minutes before releasing residual steam.
- Extract the short ribs and methodically separate tender meat from bones, discarding connective tissue and excess fat. Optionally, strain the deeply flavored broth to achieve a pristine clarity.
- Reactivate the Instant Pot’s sauté mode and introduce noodles and sliced mushrooms. Cook until noodles reach optimal tenderness. Gently fold in shredded meat and delicate bok choy or spinach, allowing greens to wilt slightly. Calibrate seasoning with additional salt, soy sauce, or chili oil to enhance depth.
- Transfer the steaming soup into serving vessels. Garnish with thinly sliced green onions, fresh cilantro, a perfectly prepared soft-boiled egg, and a vibrant lime wedge for a final, zesty touch.
Notes
- Ensure short ribs are at room temperature before searing to promote even browning and seal in maximum flavor.
- Choose high-quality, well-marbled short ribs for maximum tenderness and rich meaty taste in the soup.
- Create depth by toasting gochujang briefly before adding other liquid ingredients, which intensifies its complex spicy-sweet profile.
- Consider preparing broth a day ahead, allowing flavors to meld and develop more robust complexity overnight.
- Swap proteins easily by substituting short ribs with chicken thighs or beef chuck for different textural experiences.
- Use low-sodium broth to control salt levels, preventing an overly salty final dish.
- Gluten-free modification works perfectly by replacing regular noodles with rice noodles or zucchini spirals.
- Vegetarian adaptation possible by using mushroom broth, plant-based protein, and substituting fish sauce with miso paste.
- Control spice levels by adjusting chili flakes and gochujang quantity according to personal heat tolerance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Pressure Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 553
- Sugar: 4 g
- Sodium: 1230 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg