Korean Short Rib Soup

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• 2 T vegetable oil
• 6 lbs short ribs
• 6 cloves garlic, minced
• 1 bunch scallions (white parts, green parts divided)
• 4 T fresh ginger, peeled, grated
• 6 c chicken stock
• 3 T Korean red chili paste
• ½ c soy sauce
• ¼ c sugar
• 2 T dark sesame oil
• 12 oz medium-thick rice noodles
• 1 small cucumber, thinly sliced
• 1 carrot, peeled, grated
• ½ c cilantro leaves
• 2 limes, cut into wedges

Directions

1. Set pressure cooker to "sear", add oil, and press "start/stop". When hot, add short ribs and sear until golden brown; set aside.
2. Add garlic, scallions (white parts), and ginger to remaining oil in pot. Cook until fragrant, about 2 minutes.
3. Add stock, chili paste, soy sauce, sugar, and sesame oil. Return ribs to pressure cooker.
4. Close and lock lid, set pressure cooker to "meat/stew", adjust time to 45 minutes, and press "start/stop".
5. When done, natural release for 15 minutes, then quick release to make sure all pressure is released before opening lid.
6. Cook rice noodles as directed on package. Divide noodles into 6 bowls. Add grated carrot, cucumber, cilantro, lime, and scallions (green parts) to each bowl.
7. Carefully open lid and shred the cooked short ribs. Add shredded meat to each bowl. Ladle stock into each bowl.