Ingredients:
3-4 lbs of short ribs
1 medium onion, halved
2 large scallions / leek, only the white parts
1 whole bulb, halved
3 thin ginger slices, ~1 inch rounds
2 tbsp of soy sauce for soup
salt + pepper
1 lbs of Korean radish, cut into bite size pieces
3 oz of sweet potato noodles
2 scallions, chopped (for garnish)
Directions:
1. Trim off any thick layer of surface fat. In a bowl, rinse the ribs with cold water a few times to remove blood and bone dust. Drain and fill the instant pot with enough water to cover the ribs.
2. Close the lid. Press the “Manual” function and High Pressure, and set the time to 2 minutes. Close the pressure switch to “Seal.” When finished, carefully release the pressure.
3. Discard the cooking liquid and thoroughly rinse the ribs and the pot clean.
4. Put the ribs back in the pot, add 10 cups of water, onion, garlic, ginger, and soy sauce for soup. Close the lid. Pressure cook on “high” for 35-40 minutes. NPR for 10 minutes.
5. Remove the vegetables with a strainer. Skim off the fat. Add the radish and set the setting to “Saute.” Boil until the radish turns translucent. (I stored this in the fridge overnight to help the fat solidify on top as this is the easiest way to remove fat from the soup.)
6. To add Korean glass noodles, soak them in boiling water for 5 minutes or until you get the noodle consistency you like. Drain and rinse in cold water.
7. Add the noodles to a bowl with rice and pour the soup while it’s still hot. Garnish with chopped scallions and salt and pepper to taste!
** If you don’t have an instant pot: for step 2, boil over medium high heat for 7-8 minutes.
For step 4, bring your pot to boil over medium high heat, covered. Once boiling, reduce the heat to medium low heat and simmer for 1.5 hours -2 hours or until your ribs are tender.
