Shredded Beef With Long Horn Pepper Noodle Soup Hot & Spicy 48 Ratings

Nosotros're making a stop in Noodle Town! This noodle-y wonder is packed with tender short ribs, bright sautéed spinach, sesame seeds, gingery broth, and noodles upon noodles.

Yeah, this fun train simply keeps chugging on down the tracks and ope, here we are for a delicious picayune terminate in Noodle Town! The very best of towns. These are perfectly spicy noodles, pond effectually in a ginger-spiked broth, set for all your slurpiest noodle needs.

The short ribs are the most tender, the most fall-apart, the nearly worthy of tears because how are they so gooood?! But peeking out on pinnacle of your noodle-y pile, next to some bright sautéed spinach, sprinkled with sesame seeds and swizzled with a little toasted sesame oil. Oh my. Oh my, oh my.

What Is Gochujang Sauce?

This picayune noodle-y wonder gets its deep and interesting spice from the gochujang sauce. If you're not familiar, it is a sauce made from gochujang — a staple ingredient in Korean cooking with an absolutely delicious lingering heat and potent umami season — mixed with some other ingredients similar soy sauce, vinegar, and a sweetener. Gochujang itself is a spicy-sweet-savory paste that is made from fermented soybeans, cherry-red chile pepper flakes, sticky rice, and common salt and it is commonly used to flavour meat dishes, soups and stews, and sauces. You tin can read a little more about how it'south made and used from Christina Chaey over at Bon Appetit.

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Ingredients For Curt Rib Noodle Soup

Because the gochujang sauce brings then much depth of flavor, especially when paired upwardly with aromatics like ginger and garlic, the ingredient listing itself isn't too long!

• trimmed curt ribs, removed from the bone (it'southward worth it to trim/prep before cooking for a summit-notch soup feel)
• gochujang sauce
• tomato paste
• minced fresh ginger, garlic & shallot
• beef broth
• dry ramen noodles or whatever other stir-fry noodles
• spinach
• scallions, sesame seeds, and/or sesame oil for finishing

How To Make This Spicy Brusque Rib Noodle Soup

Considering nosotros've got our ol' pal the Instant Pot working for us here, things come together relatively simply.

1. Short Ribs. Season generously with common salt and so pop them in the IP on sauté fashion without disturbing them until browned on the outside.
2. Flavor it upward. Add gochujang sauce, tomato paste, ginger, garlic, and shallots to the IP and allow that become for a scrap, so add the broth.
3. Cook. High presh for 30 minutes. When done, that meat will be so beautifully tender.
4. Noodles! Set to the sauté style again and add together the noodles and cook until softened.
5. Spinach. Sauté in a separate pan and then add to your soup (optional, merely such a nice bright add-in). Yous could also toss it right into the pot if that's your jam!

Serve your soup bowls topped with the fall-autonomously short ribs, tuck in your sautéed spinach, sprinkle with scallions, sesame seeds, and sesame oil. YUM!

Make It Your Ain

This recipe came to exist after trying to replicate this cute bowl of goodness from The Daley Plate spotted over on Insta (years ago!). While not working from a particular traditional recipe, this dish definitely has notes of more culturally-specific spicy beef and noodle soup combos, like this homemade take on Shin Loving cup Fashion-Spicy Korean Ramyun Beefiness Noodle Soup or this Taiwanese Beef Noodle Soup from Woks of Life, both of which sound admittedly delicious for a more traditional recipe.

What nosotros accept hither is a super slurpy, heat-you-from-the-inside-out goop/noodle philharmonic that is the perfect base of operations, and then you can actually start to customize from there! Nosotros've tried a few different cuts of beef, brusk ribs being the fave for tenderness, simply others definitely work! If y'all're feeling chicken instead, you could totally practise that. You lot could certainly keep it vegetarian, as well, with a little veg stock and and then mayhap some marinated crisp tofu or oven-roasted mushrooms on height. So much possibility!

If you lot're non an Instant Pot possessor, no worries, this dream can still exist yours with a petty more fourth dimension. If you lot just have a package of ramen bachelor? Perfect, toss that flavor bundle out then get that noodle block swimming. What we're proverb is this ginger, garlic, gochujang sauce combo is going to make absolutely annihilation sing.

Fun soups forever!

Instant Pot Spicy Short Rib Noodle Soup: Oftentimes Asked Questions

Is there a divergence betwixt gochujang and gochujang sauce?

Aye! This recipe uses gochujang sauce, which has a different taste and spice level than directly gochujang paste since it is mixed with other ingredients. If you can only discover gochujang paste, consider adding a splash of soy sauce and maybe a bit of dear or saccharide to remainder things out.

Can I make this vegetarian?

Absolutely! Just use veggie broth and either plop some delicious marinated crispy tofu or oven-roasted mushrooms on top for extra flavor.

How tin can I make this without an Instant Pot?

Sear the short ribs in big pot on the stove in a little scrap of oil until in that location'southward a beautiful browned chaff. Remove the short ribs from the pot and add in the tomato paste, gochujang sauce, ginger, shallots, and garlic and cook for a few minutes until the aromatics are translucent. Add in the beef broth and add the brusk ribs dorsum to the pot. Simmer on low for a few hours until the short ribs are tender and start to autumn apart. Add together in your noodles and cook through.

Impress

Clarification

We're making a stop in Noodle Town! This noodle-y wonder is packed with tender short ribs, vivid sautéed spinach, sesame seeds, and gingery broth, and noodles upon noodles.

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• 1 pound short ribs (meat removed from bone, fat trimmed, cut into smallish chunks)
• 1 tablespoon gochujang sauce (more gochujang = more spicy! I would say this amount is medium spicy)
• 1 tablespoon love apple paste
• i tablespoon minced fresh ginger
• 6 cloves garlic, crushed/minced
• 1 shallot, thinly sliced
• 4–6 cups beefiness broth
• 10–16 ounces dry ramen noodles or any other stir-fry noodles (I use ii-3 private serving size packages)
• spinach (optional)
• scallions, sesame seeds, and/or sesame oil on top

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1. Ready Instant Pot to the sauté manner. Sprinkle short ribs generously with salt; sauté without disturbing them until browned on the outside.
2. Add gochujang, lycopersicon esculentum paste, ginger, garlic, and shallots to the Instant Pot with the brusque ribs and sauté for 1-ii minutes.
3. Add goop. Cook on high pressure for 30 minutes. When the melt time is upwardly, the meat should exist extremely tender and yummy.
4. Fix to the sauté mode again. Add noodles and cook until the noodles are softened. Sense of taste broth and flavour with salt, pepper, maybe a shot of rice vinegar? and annihilation else you want.
5. Sauté spinach in a separate pan (optional).
6. Serve noodle soup bowls topped with the short ribs, sautéed spinach, scallion, sesame seeds, and sesame oil.

Notes

Stovetop Instructions:Sear the brusque ribs in large pot on the stove in a footling bit of oil until there's a beautiful browned crust. Remove the brusk ribs from the pot and add in the tomato paste, ginger, shallots, and garlic and melt for a few minutes until the aromatics are translucent. Add in the beef broth and add the short ribs dorsum to the pot. Simmer on low for a few hours until the short ribs are tender and start to fall autonomously. Add in your noodles and cook through.

This recipe is all-time served right after the noodles finish upwardly cooking. If you wait too long before serving, the noodles tin can go mushy and blot the extra broth. It would also work to make the brusk ribs and goop ahead of time, then add the noodles correct before serving.

I take tried this with other cuts of beef and I didn't like it equally much – they just didn't get as tender. I've also tried cooking the curt ribs with the basic and fatty on them and while the flavor was skilful, the broth got fashion too oily and it was just a mess to try to pull the meat off. Then in my stance information technology's worth doing the trimming before you lot cook.

I bought packages of beef that were nigh 1.v pounds and so by the time I was removing the bones and fat, I was probably left with .75 pounds of the actual beef. That amount of meat + 2 noodle packages was about the right ratio for me!

For the broth, I usually start with four-5 cups but have definitely found myself needing to add more to the leftovers – the noodles like to soak up the liquid.

• Prep Fourth dimension: 10 minutes
• Cook Fourth dimension: 40 minutes
• Category: Dinner
• Method: Instant Pot
• Cuisine: Asian-Inspired

Keywords: short rib recipe, spicy short ribs, noodle soup

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More Noodle Dish To Love

• Instant Pot Mac and Cheese (a classic fabricated direct in the IP)
• Chili Garlic Instant Pot Noodles (woweeeeee, these are good!)
• Roasted Love apple Puttanesca (simple to make with lots and lots of season)

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Source: https://pinchofyum.com/instant-pot-spicy-short-rib-noodle-soup

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