Ingredients with Measurements:
- 2 lbs beef ribs
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp chili paste
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 6 cups beef broth
- 2 cups water
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup mushrooms, sliced
- 1 cup bok choy, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Ladle
Step-by-step instructions:
1. Preheat the pot over medium-high heat. Add the beef ribs and cook until browned on all sides, about 5-7 minutes.
2. Add the onion, garlic, and ginger to the pot. Cook until the onion is translucent, about 3-5 minutes.
3. Add the soy sauce, fish sauce, chili paste, paprika, cumin, and coriander to the pot. Stir well to combine.
4. Pour in the beef broth and water. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the beef is tender and falls off the bone.
5. Remove the beef ribs from the pot and shred the meat. Discard the bones and return the meat to the pot.
6. Add the carrots, celery, mushrooms, and bok choy to the pot. Simmer for an additional 10-15 minutes, or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 14g
Protein: 35g
Substitutions for ingredients:
- Chicken broth can be used instead of beef broth
- Any type of mushrooms can be used
- Spinach can be substituted for bok choy
Variations:
- Add noodles for a heartier soup
- Use pork ribs instead of beef ribs
- Add a can of diced tomatoes for a different flavor
Tips and tricks:
- To save time, use a pressure cooker to cook the beef ribs
- For a spicier soup, add more chili paste or red pepper flakes
- For a milder soup, omit the chili paste and reduce the amount of paprika and cumin
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a ladle for guests to serve themselves.
Garnishes:
Fresh cilantro, sliced green onions, or a dollop of sour cream
Pairings:
Crusty bread or a side salad
Suggested side dishes:
Steamed rice or garlic bread
Troubleshooting advice:
- If the soup is too spicy, add a dollop of sour cream or a splash of heavy cream to mellow out the heat.
- If the soup is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure the beef ribs are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Beef rib soup is a traditional dish in many cultures, including Korean and Vietnamese cuisine.
Flavor profiles:
This soup is savory, spicy, and slightly sweet with a depth of flavor from the beef broth and aromatic spices.
Serving suggestions:
Serve this soup as a main course for a comforting and satisfying meal.
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Region: Korean