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
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.