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Asian Beef-Rib Kimchi 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.

Asian Beef-Rib Kimchi 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.

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