Ingredients
- 4 beef short ribs
- 1 white onion, finely diced
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh chopped ginger
- 8 cups chicken stock
- 1 can Valcom coconut milk
- 1/3 cup soy sauce
- 1/4 cup peanut butter
- 2 tablespoons Gochujang
- 1 cinnamon stick
- 3 bay leaves
- 2 pak choy
- 4 squares dry noodles
- Kimchi, green onion, chili oil, nori sheets, and sesame seeds, for serving
Method
- Begin by searing the beef short ribs in a large pot over medium heat until browned. Once browned, remove the ribs and set them aside.
- In the same pot, add garlic, ginger, and diced white onion. Sear until golden brown. Return the short ribs to the pot and pour in the chicken stock, coconut milk, and soy sauce. Add Gochujang, peanut butter, bay leaves, and a cinnamon stick. Cover and simmer over low heat for 6-7 hours.
- After the cooking time, remove the ribs from the pot, discard the bones, and shred the meat using a fork.
- To the simmering broth, add your dry noodles and pak choy. Allow them to cook until tender.
- Ladle the flavorful broth, along with bok choy and noodles, into serving bowls. Top each bowl with the shredded beef ribs, kimchi, green onions, a drizzle of chili oil, and a sprinkle of sesame seeds.
- Serve immediately, enjoying the rich and aromatic flavors of this delightful dish.
Product used in recipe
- Valcom - Coconut Milk