Description
Hearty Korean-inspired instant pot spicy short rib noodle soup delivers intense comfort with rich, tender meat melting into a bold, complex broth. Spices and slow-cooked beef create an irresistible bowl that draws you into a warm culinary embrace.
Ingredients
Scale
Main Protein:
- 22.5 pounds bone-in beef short ribs
Aromatics and Seasonings:
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sambal oelek
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 12 teaspoons chili flakes
- 12 teaspoons chili oil
- 12 teaspoons brown sugar
- 12 teaspoons honey
Vegetables and Noodles:
- 68 ounces (1.93 kilograms) ramen noodles
- 68 ounces (1.93 kilograms) udon noodles
- 68 ounces (1.93 kilograms) rice noodles
- 1 cup sliced shiitake mushrooms
- 1 cup sliced cremini mushrooms
- 2 cups baby bok choy
- 2 cups spinach
- 2 green onions, sliced
- Fresh cilantro
- Lime wedges
- Soft-boiled eggs
- 6 cups beef broth
Instructions
- Prepare the short ribs by generously seasoning with salt and pepper, creating a flavorful base for the meat.
- Activate the Instant Pot’s sauté function and heat oil to create a deep golden-brown crust on the short ribs, developing rich caramelized flavors through careful browning on all surfaces.
- Transform the pot’s foundation by sautéing aromatic onion, garlic, and ginger, releasing their intense fragrance and creating a complex flavor profile.
- Introduce a symphony of Korean-inspired seasonings: gochujang, soy sauce, rice vinegar, fish sauce, chili flakes, and brown sugar, deglazing the pot and capturing all the delectable browned bits.
- Nestle the seared short ribs back into the seasoned liquid, then pour beef broth to create a robust cooking environment for the meat.
- Secure the Instant Pot lid and pressurize for 45 minutes, allowing the short ribs to become incredibly tender and infused with deep, multilayered flavors.
- After cooking, permit a natural pressure release for 10-15 minutes, then carefully quick-release any remaining pressure to complete the cooking process.
- Liberate the meat from the bones, meticulously shredding and discarding any excess fat, preserving only the most succulent portions.
- Optionally strain the broth to achieve a pristine, clear soup base that highlights the intricate flavors.
- Reactivate the sauté function and incorporate noodles and mushrooms, cooking them directly in the deeply flavored broth until perfectly tender.
- Gently fold the shredded short rib meat back into the soup, then add bok choy or spinach, allowing the greens to wilt and integrate seamlessly.
- Fine-tune the seasoning with additional salt, soy sauce, or a drizzle of chili oil to elevate the soup’s complexity.
- Serve the steaming soup in individual bowls, garnishing with a vibrant sprinkle of green onions, fresh cilantro, a delicate soft-boiled egg, and a bright squeeze of lime to add freshness and depth.
Notes
- Ensure even browning by patting short ribs dry before searing, which helps develop a rich, caramelized exterior and locks in deep flavor.
- Experiment with different noodle types like udon, rice noodles, or ramen to customize the soup’s texture and match personal preferences.
- Consider reducing cooking time for more tender meat by cutting short ribs into smaller chunks, which also speeds up the overall cooking process.
- For a lighter version, swap beef short ribs with chicken thighs and adjust cooking time to 25 minutes under pressure, maintaining the same bold, spicy flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg