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Recipes - Korean Beef Rib Soup Recipe

Recipe Name

Korean Beef Rib Soup

Submitted by Newtrilove
Recipe Description Made with the traditional Korean Pork Bone Soup base but substituted with beef short ribs.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 40 Cook Time (minutes) 120 Ready In (minutes) 160
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2.5
poundsbeef short ribs
1
slice, large (1/4" thick)Onion, chopped
4
tablespoonsginger (sliced)
1/4
cup, wholeshiitake mushrooms (soaked)
1/4
headsnapa cabbage
3
medium (2-1/4" to 3-1/4" dia.)potatoes (large chunks)
2
cupssoybean sprouts
40
tablespoons choppedasian chives (2-3cups)
2
stalksgreen onions (diced for garnish)
1
pepperdried red chili pepper (no seeds)
2
tablespoonssoybean paste
8
clovesgarlic (minced)
2
tablespoonshot pepper flakes
1
tablespoonhot pepper paste
1.5
fliud ouncescooking wine
3
tablespoonsperilla seeds powder
1.5
ouncesfish sauce
3
teaspoonssalt (to taste)
1
dashblack pepper (to garnish)
Steps
Sequence Step
1Pour 16 cups water into a large pot and add in the cut up beef short rib pieces, chopped onion, 4-5 slices ginger, soybean paste, dried chili pepper, shiitake mushrooms and boil on medium-high heat for 1 hour.
2Make sauce by mixing minced garlic, hot pepper flakes, hot pepper paste, cooking wine, perilla seeds powder, and fish sauce.
3Wash and cut all the vegetables (napa cabbage, potatoes, soybean sprouts, and asian chives).
4After 1 hour, take the hot chili pepper and shiitake mushrooms out and cut mushrooms into bite size pieces.
5Then, add in the vegetables, sauce, and sliced up mushrooms into the soup and let it cook for another 30 minutes.
6After 30 minutes, transfer soup into serving bowls and serve with chopped green onion and black pepper on top.






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