Description
Spicy short rib noodle soup from the Instant Pot brings Korean comfort to your kitchen with rich, tender meat and complex flavors. Hearty broth and delicate noodles invite warmth and satisfaction for home cooks craving bold, authentic tastes.
Ingredients
Scale
- 2 lbs (1 kg) bone-in beef short ribs
- 6 cups beef broth
- 68 oz (2 kg) ramen, udon, or rice noodles
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 cups baby bok choy or spinach
- 1 cup sliced shiitake or cremini mushrooms
- 2 green onions, sliced
- 1 tbsp gochujang or sambal oelek
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fish sauce
- ½ tsp chili flakes or chili oil
- ½ tsp brown sugar or honey
- 1 tbsp oil (sesame or vegetable)
- Salt and pepper
- Fresh cilantro, for garnish
- Lime wedges
- Soft-boiled eggs
Instructions
- Protein Preparation: Thoroughly season short ribs with salt and pepper. Activate Instant Pot’s searing function, adding oil to brown meat until a caramel-colored crust forms on all surfaces.
- Flavor Foundation: Sauté onions, garlic, and ginger. Deglaze pot with gochujang, soy sauce, rice vinegar, fish sauce, chili flakes, and brown sugar, capturing all caramelized essence from the pot’s surface.
- Pressure Cooking: Return seared short ribs to the pot, pour beef broth, and seal lid. Execute high-pressure cooking for 45 minutes. Allow natural pressure release for 10 minutes before carefully venting remaining steam.
- Meat Preparation: Remove short ribs, meticulously shred meat from bones, discarding connective tissue and excess fat. Optionally strain broth for crystal-clear consistency.
- Final Assembly: Reactivate sauté mode, add noodles and mushrooms, cooking until perfectly tender. Incorporate shredded meat and bok choy or spinach, allowing greens to gently wilt. Adjust seasoning with salt, soy sauce, or chili oil to elevate flavor profile.
- Presentation: Ladle soup into serving bowls. Garnish with green onions, cilantro, soft-boiled egg, and a vibrant lime wedge to complete the culinary experience.
Notes
- Manage Meat Texture: Brown short ribs thoroughly to lock in rich flavors and create a caramelized exterior, ensuring tender and succulent meat that easily pulls apart during cooking.
- Adjust Spice Intensity: Control gochujang and chili flakes quantities to customize heat level, allowing flexibility for different spice tolerances without compromising the recipe’s authentic Korean-inspired profile.
- Optimize Instant Pot Technique: Release pressure naturally for 10 minutes to prevent meat from becoming tough, preserving delicate protein fibers and maintaining maximum tenderness in short ribs.
- Enhance Broth Clarity: Strain broth after cooking to remove impurities, creating a clean, robust soup base that showcases deep, layered flavors without cloudiness or excess fat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Pressure Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 5
- Calories: 520
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg