Korean Short Rib Noodle Soup

When that cold weather hits, I’m always looking for a big bowl of noodles. This is it! The short ribs are braised in a spicy peanut broth for hours, gently pulled apart and then topped with spicy kimchi, spinach, sesame seeds, carrots, and torn nori. It’s so much better than take out!

Braised Beef Short Ribs

• 3 lbs. beef short ribs
• 1 inch ginger, chopped
• 2 shallots, peeled and halved
• 4 garlic cloves, peeled
• 1 1/2 cups soy sauce
• 1 pear, halved
• 2 tbsp. gochujang
• 3 1/2 cup unsalted beef stock
• 1/2 cup creamy peanut butter
• 1 cinnamon stick
• 2 bay leaves
• 16 oz instant stir fry noodles or ramen
• 2 1/2 cups baby spinach
• garnish with kimchi, torn nori, grated carrot, sesame seeds, scallions and cilantro

Directions

Preheat the oven to 275 degrees.

Start by seasoning the short ribs on all sides with salt and pepper. In a Dutch oven over medium high heat add a little bit of oil and sear the short ribs on all sides. Each side should take about two minutes.

Then add in the ginger, garlic, soy sauce, pear, gochjang, beef stock, cinnamon stick, bay leaves and peanut butter. Cover and place in the oven for about 4-5 hours. Or until the beef is fork tender and you can easy remove the bones.

Once cooked, remove the beef from then broth, remove bones and shred the beef with a fork. Strain the broth into another stock pot and keep warm until ready to serve. Place the shredded beef, noodles and spinach back into the broth and let cook for about 3 minutes until spinach is wilted and noodles have cooked through.

Ladle into serving bowls and top with the desired toppings, kimchi, scallions, torn nori, sesame seeds, cilantro, grated carrots. Serve!