Korean Braised Beef Back Rib Noodle Soup
Korean Braised Beef Back Rib Noodle Soup
Ingredients
For the Braised Ribs
- 3 kg beef back ribs, or short ribs, cut into individual ribs
- salt, as needed
- 2 tablespoons beef tallow, or neutral oil
- 6 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 4 scallions, sliced, whites and greens separated
- 2 yellow onions, peeled and halved
- 3 tablespoons Korean chili flakes
- 1 heaping tablespoon gochujang
- 1 tablespoon sugar
- 1 cup soy sauce
- 2 star anise
- 1 cinnamon stick
- 1 pear, peeled and quartered
- chicken stock, or beef stock or water, enough to reach the level of the ribs
- 1 tablespoon sesame oil, to finish
- scallions, extra sliced, to finish
For Serving
- wonton noodles, as needed
- sesame oil, as needed
Instructions
- 1
Cut the slab of beef ribs into individual ribs. Season heavily with salt on all sides and set aside for about 1 hour to allow the salt to penetrate.
⏱️ 5 min
- 2
Preheat your barbecue to high heat. Grill the ribs over direct heat until deeply browned on all sides. This step is crucial for developing rich flavor. Once browned, pull the ribs off the grill and set them aside.
⏱️ 15 min
- 3
Set up the barbecue for indirect cooking. Place a braising pan (such as a Dutch oven or a deep roasting pan) on the off-heat side of the grill and allow it to come up to temperature.
⏱️ 10 min
- 4
Add the beef tallow (or neutral oil) to the heated braising pan. Sear off the minced garlic, minced ginger, and the white parts of the sliced scallions until fragrant, about 2-3 minutes. Place the halved yellow onions cut side down in the pan.
⏱️ 5 min
- 5
Add the Korean chili flakes and the heaping tablespoon of gochujang to the pan. Use a silicone brush or spoon to work the gochujang into the pan, allowing it to toast slightly for about 1-2 minutes to deepen its flavor. Stir in the sugar.
⏱️ 3 min
- 6
Return the browned ribs to the braising pan. Pour in the soy sauce, then add the star anise, cinnamon stick, and quartered pear. Add enough chicken stock (or beef stock or water) to reach the level of the ribs. Close the lid of the braising pan and braise over indirect heat for 6 hours, or until the meat pulls easily from the bone. (Alternatively, for a stovetop option, sear the ribs in neutral oil in a rondo over medium-high heat, then braise in a 250°F (120°C) oven for 4 to 6 hours.)
⏱️ 360 min•🌡️ 250
- 7
Once the ribs are tender, carefully pull the meat from the bones and discard the bones. If desired, skim any excess fat from the braising liquid. Stir in the 1 tablespoon of sesame oil and garnish with extra sliced scallions.
⏱️ 15 min
- 8
While the ribs are finishing, blanch the wonton noodles according to package directions. Rinse the cooked noodles under cold water to stop the cooking process and remove excess starch, then toss them with a little sesame oil to prevent sticking and add flavor.
⏱️ 10 min
- 9
To serve, place a portion of the prepared wonton noodles in a bowl. Ladle a generous amount of the braised beef and its rich braising liquid over the noodles. Garnish with additional fresh scallions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Braised Beef Back Rib Noodle Soup
For the Braised Ribs
- 3 kg beef back ribs, or short ribs, cut into individual ribs
- salt, as needed
- 2 tablespoons beef tallow, or neutral oil
- 6 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 4 scallions, sliced, whites and greens separated
- 2 yellow onions, peeled and halved
- 3 tablespoons Korean chili flakes
- 1 heaping tablespoon gochujang
- 1 tablespoon sugar
- 1 cup soy sauce
- 2 star anise
- 1 cinnamon stick
- 1 pear, peeled and quartered
- chicken stock, or beef stock or water, enough to reach the level of the ribs
- 1 tablespoon sesame oil, to finish
- scallions, extra sliced, to finish
For Serving
- wonton noodles, as needed
- sesame oil, as needed
Instructions
- 1
Cut the slab of beef ribs into individual ribs. Season heavily with salt on all sides and set aside for about 1 hour to allow the salt to penetrate.
⏱️ 5 min - 2
Preheat your barbecue to high heat. Grill the ribs over direct heat until deeply browned on all sides. This step is crucial for developing rich flavor. Once browned, pull the ribs off the grill and set them aside.
⏱️ 15 min - 3
Set up the barbecue for indirect cooking. Place a braising pan (such as a Dutch oven or a deep roasting pan) on the off-heat side of the grill and allow it to come up to temperature.
⏱️ 10 min - 4
Add the beef tallow (or neutral oil) to the heated braising pan. Sear off the minced garlic, minced ginger, and the white parts of the sliced scallions until fragrant, about 2-3 minutes. Place the halved yellow onions cut side down in the pan.
⏱️ 5 min - 5
Add the Korean chili flakes and the heaping tablespoon of gochujang to the pan. Use a silicone brush or spoon to work the gochujang into the pan, allowing it to toast slightly for about 1-2 minutes to deepen its flavor. Stir in the sugar.
⏱️ 3 min - 6
Return the browned ribs to the braising pan. Pour in the soy sauce, then add the star anise, cinnamon stick, and quartered pear. Add enough chicken stock (or beef stock or water) to reach the level of the ribs. Close the lid of the braising pan and braise over indirect heat for 6 hours, or until the meat pulls easily from the bone. (Alternatively, for a stovetop option, sear the ribs in neutral oil in a rondo over medium-high heat, then braise in a 250°F (120°C) oven for 4 to 6 hours.)
⏱️ 360 min•🌡️ 250 - 7
Once the ribs are tender, carefully pull the meat from the bones and discard the bones. If desired, skim any excess fat from the braising liquid. Stir in the 1 tablespoon of sesame oil and garnish with extra sliced scallions.
⏱️ 15 min - 8
While the ribs are finishing, blanch the wonton noodles according to package directions. Rinse the cooked noodles under cold water to stop the cooking process and remove excess starch, then toss them with a little sesame oil to prevent sticking and add flavor.
⏱️ 10 min - 9
To serve, place a portion of the prepared wonton noodles in a bowl. Ladle a generous amount of the braised beef and its rich braising liquid over the noodles. Garnish with additional fresh scallions.
⏱️ 5 min