Spicy Short Rib Noodle Soup (Print Version)
# Ingredients:
→ Short Ribs & Broth
01 -
2–2.5 lbs bone-in beef short ribs
02 -
Salt and pepper, to taste
03 -
1 tablespoon sesame or vegetable oil
04 -
1 small onion, chopped
05 -
4 garlic cloves, minced
06 -
1 tablespoon grated ginger
07 -
1 tablespoon gochujang (Korean chili paste) or sambal oelek
08 -
1 tablespoon soy sauce
09 -
1 tablespoon rice vinegar
10 -
1 tablespoon fish sauce (optional)
11 -
6 cups beef broth
12 -
1–2 teaspoons chili flakes or chili oil (to taste)
13 -
1–2 teaspoons brown sugar or honey (optional)
→ Noodles & Add-ins
14 -
6–8 oz ramen, udon, or rice noodles
15 -
1 cup sliced shiitake or cremini mushrooms (optional)
16 -
2 cups baby bok choy or spinach
17 -
2 green onions, sliced
18 -
Fresh cilantro, for garnish
19 -
Lime wedges (optional, for serving)
20 -
Soft-boiled eggs (optional, for serving)
# Instructions:
01 -
Season short ribs with salt and pepper. Set Instant Pot to Sauté mode, add oil, and sear the ribs on all sides until browned (2–3 minutes per side). Remove and set aside.
02 -
Add onion, garlic, and ginger to the pot and sauté for 2 minutes. Stir in gochujang, soy sauce, rice vinegar, fish sauce, chili flakes, and brown sugar, scraping up browned bits from the bottom.
03 -
Return short ribs to the pot and pour in beef broth. Lock the lid and cook on High Pressure for 45 minutes. Allow natural release for 10–15 minutes, then quick release any remaining pressure.
04 -
Remove short ribs and shred the meat off the bones, discarding bones and excess fat. Strain the broth if a clearer soup is desired.
05 -
Set Instant Pot to Sauté mode again. Add noodles and mushrooms if using, and cook according to package instructions (3–5 minutes). Stir in shredded short rib meat and bok choy or spinach until wilted. Adjust seasoning with salt, soy sauce, or chili oil as needed.
06 -
Ladle soup into bowls and garnish with green onions, cilantro, a soft-boiled egg, and a squeeze of lime before serving.
# Notes:
01 -
Adjust spice levels by reducing gochujang and skipping chili flakes.
02 -
For a richer broth, add a spoonful of miso paste or coconut milk.
03 -
Leftovers develop deeper flavors the next day.