Fiery Short Rib Noodle Bowl: An Instant Pot Delight
Get ready for a flavor explosion! This isn't just any noodle soup; it's a journey to Noodle Town, a place where tender short ribs meet a spicy, gingery broth, all topped with fresh greens and sesame seeds. It's the kind of meal that warms you from the inside out and leaves you craving more.
The Magic of Gochujang
The secret to this dish's amazing depth of flavor is gochujang, a Korean staple made from fermented soybeans, red chile flakes, and rice. It brings a unique spicy-sweet-savory punch that's simply irresistible. Mixed with soy sauce, vinegar, and a touch of sweetness, it transforms the broth into something extraordinary.
What You'll Need
This recipe keeps things relatively simple, focusing on quality ingredients:
- Boneless short ribs, trimmed and ready for action
- Gochujang sauce, the star of the show
- Tomato paste, for that extra layer of umami
- Fresh ginger, garlic, and shallot, the aromatic trio
- Rich beef broth, the base of our flavorful soup
- Your favorite stir-fry noodles, ready to soak up the goodness
- Fresh spinach, for a pop of color and nutrients
- Scallions, sesame seeds, and toasted sesame oil, the perfect finishing touches
Making the Magic Happen
The Instant Pot makes this recipe surprisingly easy:
- Sear the Short Ribs: Get those ribs nicely browned on all sides in the Instant Pot. This step builds incredible flavor.
- Build the Flavor: Add the gochujang sauce, tomato paste, ginger, garlic, and shallots to the pot, letting the aromas fill your kitchen. Then pour in the beef broth.
- Pressure Cook: Let the Instant Pot work its magic, pressure cooking for 30 minutes until the short ribs are fall-apart tender.
- Noodle Time: Add your noodles and cook them until perfectly soft.
- Spinach Boost: Quickly sauté spinach and add it to the soup for a fresh, vibrant touch.
- Serve and Enjoy: Dish up and top with the tender short ribs, spinach, scallions, sesame seeds, and a drizzle of sesame oil. Slurp away!
Make It Your Own
This recipe is a great starting point. Feel free to experiment! Try different cuts of beef or substitute with chicken or even tofu for a vegetarian option. If you don't have an Instant Pot, use a regular pot on the stovetop, just simmer until the short ribs are tender. The key is that flavorful gochujang base, which can transform anything!
Frequently Asked Questions
- Gochujang vs. Gochujang Sauce? This recipe uses gochujang sauce, which is a mixture of gochujang paste with other ingredients, which tempers the spice level and adds a more complex flavor profile.
- Can I make it vegetarian? Absolutely! Use vegetable broth and add marinated tofu or roasted mushrooms for protein.
- No Instant Pot? No problem! Sear the short ribs and then simmer in a pot on the stove until tender, then add noodles as directed.
This spicy short rib noodle bowl is perfect for a cozy night in or a fun family meal. It's a flavorful, customizable dish that's sure to become a new favorite!
Recipe
Ingredients:
- 1 pound boneless short ribs, trimmed and cut into smallish chunks
- 1 tablespoon gochujang sauce
- 1 tablespoon tomato paste
- 1 tablespoon minced fresh ginger
- 6 cloves garlic, crushed/minced
- 1 shallot, thinly sliced
- 4-6 cups beef broth
- 10-16 ounces dry ramen or stir-fry noodles
- Spinach
- Scallions, sesame seeds, and/or sesame oil, for garnish
Instructions:
- Set your Instant Pot to sautée. Season the short ribs with salt and cook until browned.
- Add the gochujang sauce, tomato paste, ginger, garlic, and shallots. Sauté for 1-2 minutes.
- Add beef broth and pressure cook on high for 30 minutes. The meat should be very tender when done.
- Set the Instant Pot to sauté. Add the noodles and cook until softened, tasting and seasoning as needed.
- Optional: Sauté spinach separately.
- Serve topped with short ribs, spinach, scallions, sesame seeds, and a drizzle of sesame oil.
Notes:
- For stovetop: Sear short ribs, remove, sauté aromatics, add broth and ribs. Simmer until tender, then add noodles.
- Serve soon after cooking to avoid mushy noodles. Noodles can also be added later to a pre-made soup.
- Trimming the bones/fat in advance helps keep the broth from becoming too oily and keeps the meat in bite sized pieces.
- You can adjust broth amount based on noodle type. Noodles will soak up the liquid