Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Asian Beef-Rib Kimchi Soup

Kimchi is a traditional Korean side-dish of fermented vegetables. It is used as a condiment and stars in many traditional recipes such as this delicious soup.

Asian Beef-Rib Kimchi Soup

Kimchi is a traditional Korean side-dish of fermented vegetables. It is used as a condiment and stars in many traditional recipes such as this delicious soup.

Serves 6

2 tbsp vegetable oil

2kg beef ribs, cut into single ribs

½ cup ginger, thinly sliced

4 garlic cloves, peeled

4 spring onions, plus extra

to serve

3 star anise

1 cinnamon stick

1 strip lemon zest, pith removed

2 long red chillies, halved

juice of 1 lemon

400g fresh egg noodles

200g store-bought kimchi

100g bean sprouts

chilli sauce, to serve

1 Heat oil in a large frying pan and cook ribs in batches for 4-5 minutes, or until brown on all sides.

2 Place ribs, ginger, garlic, spring onions, star anise, cinnamon, lemon zest, and chillies in a large pot with 4 litres water and bring to the boil. Reduce heat to a slow simmer for 30 minutes, skimming residuals off the top. Cover and cook for another 3 hours, or until beef is tender.

3 Remove ribs and set aside. Strain stock and discard solids. Add lemon juice and season with salt to taste.

4 Cook noodles in a large pot of boiling salted water for 3-4 minutes, or until tender. Drain and divide among 4 bowls.

5 Top with beef ribs, kimchi, bean sprouts, and extra spring onion. Top with hot beef stock and serve with chilli sauce.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney