Korean Beef Rib Soup in a Slow Cooker

Ingredients:

Ribs

• 12 beef ribs, covered with meat (about 2.7 kg)
• 4 cups lightly salted chicken broth
• 1/3 cup soy sauce
• 1/4 cup sugar
• 3 tbsp finely grated fresh peeled ginger
• 2 tbsp Korean gochujang paste or sambal ulek + extra for serving
• 2 tablespoons dark sesame oil
• 4 cloves garlic, finely chopped
• 1 bunch green onions (white parts separated from green parts), thinly sliced

Noodles and toppings

• 300-350 g of medium-thick rice noodles (jantaboon)
• 1 carrot, finely grated
• 1 small cucumber, thinly sliced
• 0.5 cup torn cilantro leaves
• 2 limes, cut into wedges

Preparation:

1. Remove the skin from the ribs, then make 2 cuts across the grain down to the bone. Place the ribs in the slow cooker.
2. Combine the soy sauce, sugar, ginger, chili paste, sesame oil, garlic, and white parts of the scallions in the broth. Pour over the ribs. Cover and cook on high for 6 hours.
3. About 30 minutes before serving, place the rice noodles in a bowl of hot water. Soak for about 30 minutes until the noodles become soft.
4. Skim fat from the surface of the broth and discard.
5. Divide the noodles among 6 large shallow bowls and ladle the broth over them. (If desired, trim the ribs.) Divide the meat evenly among the bowls. Serve with carrots, cucumber, cilantro, lime, the remaining green onions, and the hot sauce, if desired.