ingredients:
- 4 lbs short ribs
- 1 tbsp vegetable oil
- 1/2 onion, diced
- 2 tomatoes, diced
- 1 packet of pickled mustard greens, chopped
- 3 anise star
- 1 cinnamon stick
- 2 bay leaves
- 6 garlic cloves
- 1 inch piece of ginger
- 2 chili peppers
- 3 tbsp brown sugar
- 1/4 cup rice wine
- 1/4 cup dark soy sauce
- 1/2 cup soy sauce
- 1 tbsp bean paste
- water or chicken/bone broth
- dry noodles
- bok choy or spinach
- Preheat work on medium heat, add oil. Brown all sides of short ribs and place them in the instant pot.
- Add the rest of the ingredients. Add enough water or broth until it reaches right below the max line.
- Cover and lock the lid. Press "Beef/stew" button and set to 35 minutes. When it's done, allow it to natural release.
- When you're ready to eat, boil water. Cook the noodles accordingly.
- Place noodles in a bowl, add beef soup. Since my instant pot is a 5 quart, the beef soup is more concentrated than the stovetop version. I had to add some of the cooking water from the noodles to dilate the flavor. You can do the same or preheat broth to use.
- Serve with boiled bok choy or spinach.
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