Ingredients:
Beef back ribs from Costco (~ 3lbs / 6 ribs)
1 onion, halved
4 green onions (green part chopped for garnishing // white part to add to the broth)
3-4 1-inch ginger slices
1 lbs of Korean radish, cut into 1/2 or 1/4
1 garlic bulb
2 tbsp soy sauce for soup
3-4 oz of starch noodles
salt and pepper
8 cups of water
Directions:
1. Trim off any excess fat on the ribs. Then soak the ribs in cold water for 30 minutes.
2. Once the ribs are done soaking, drain and rinse in cold water to remove any bone dust.
3. Prep your vegetables by slicing your ginger into 1 in thick slices and saving the white part of the green onions (yes even the roots!) for the broth.
4. Add your ribs, onion, radish, green onions, ginger, garlic bulb and water to your instant pot. Press the “SOUP” function and set it for 30 minutes. I did natural release for 15 minutes before doing QR (quick release) to avoid splatter, but if you’re pressed for time, you can QR once the broth is done cooking.
5. Remove all aromatic vegetables and skim off the fat on top.
6. Change your IP setting to “SAUTE” for 10 minutes and add 2 tbsp of soy sauce for soup and add salt and pepper to taste. Once the broth comes to a boil, it’s ready to be enjoyed!
7. I like to cook glass noodles (sweet potato starch noodles) separately and add to the bowls before pouring in the broth. Garnish with chopped green onions and enjoy!
** If you don’t have an instant pot: 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.
