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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

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Ingredients
Amt.	Measure	Ingredient



2.5	pounds	beef short ribs
1	slice, large (1/4" thick)	Onion, chopped
4	tablespoons	ginger (sliced)
1/4	cup, whole	shiitake mushrooms (soaked)
1/4	heads	napa cabbage
3	medium (2-1/4" to 3-1/4" dia.)	potatoes (large chunks)
2	cups	soybean sprouts
40	tablespoons chopped	asian chives (2-3cups)
2	stalks	green onions (diced for garnish)
1	pepper	dried red chili pepper (no seeds)
2	tablespoons	soybean paste
8	cloves	garlic (minced)
2	tablespoons	hot pepper flakes
1	tablespoon	hot pepper paste
1.5	fliud ounces	cooking wine
3	tablespoons	perilla seeds powder
1.5	ounces	fish sauce
3	teaspoons	salt (to taste)
1	dash	black pepper (to garnish)

Steps

Sequence	Step

1	Pour 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.
2	Make sauce by mixing minced garlic, hot pepper flakes, hot pepper paste, cooking wine, perilla seeds powder, and fish sauce.
3	Wash and cut all the vegetables (napa cabbage, potatoes, soybean sprouts, and asian chives).
4	After 1 hour, take the hot chili pepper and shiitake mushrooms out and cut mushrooms into bite size pieces.
5	Then, add in the vegetables, sauce, and sliced up mushrooms into the soup and let it cook for another 30 minutes.
6	After 30 minutes, transfer soup into serving bowls and serve with chopped green onion and black pepper on top.

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