Korean beef ribs soup in slow cooker

Rich and aromatic beef rib soup with noodles and fresh Korean style vegetables. Great Asian flavor gives the soup broth mixed with soy sauce, sugar, fresh ginger, sesame oil, garlic and traditional Korean pasta Kochujan. Cook thick beef ribs in this broth meat, and then collect portions of soup in bowls in an Asian manner from individual ingredients: broth with meat, prepared rice noodles, grated carrots (for greater taste, you can even take carrots Korean), chopped cucumber, fresh cilantro and lime slices. Two the last ingredient can hardly be found in korean cuisine, but they so harmoniously complete the flavor of the dish that просто пальчики оближешь. Time: 6hour. 20 minutes. Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Ribs

• 12 beef ribs coated with meat (approximately 2.7 kg.)
• 4 tbsp. lightly salted chicken stock
• 1/3 Art. soy sauce
• 1/4 Art. Sahara
• 3 tbsp. l finely grated freshly peeled ginger
• 2 tbsp. l Korean pasta kochujan or sambal escaped + optional for filing
• 2 tbsp. l dark sesame oil
• 4 garlic cloves, finely chopped
• 1 bunch of green onions (white parts separate from green), thin chopped

Noodles and toppings

• 300-350 gr. medium thickness rice noodles (jantaboon)
• 1 carrot, finely grated
• 1 small cucumber, thinly sliced
• 0.5 tbsp. dangling cilantro leaves
• 2 lime sliced

Recipes with similar ingredients: beef ribs, broth, soy sauce, sugar, ginger root, sambal olek, garlic, green onions, rice noodles, carrots, cucumbers, cilantro, lime

Recipe preparation:

1. Remove the peel from the surface of the ribs, and then make on the meat 2 a cut across the fibers to the bones. Put the ribs in slow cooker.
2. Mix soy sauce, sugar, ginger, chili paste in a broth, sesame oil, garlic and white onion. Pour over the ribs. Cover and cook with high heat for 6 hours.
3. About 30 minutes before serving, place the rice noodles in a bowl of hot water. Soak for about 30 minutes so the noodles became soft.
4. Remove grease from the broth surface and discard.
5. Arrange the noodles in 6 large shallow bowls and pour on top bouillon. (If desired, cut the meat from the ribs.) Fold the meat equally by the bowls. Serve with carrots, cucumbers, cilantro, lime, if desired. the remaining green onions and hot pasta.