We’re making a stop in Noodle Town! This noodle-y wonder is packed with tender short ribs, bright sautéed spinach, sesame seeds, gingery broth, and noodles upon noodles.
Yep, this fun train just keeps chugging on down the tracks and ope, here we are for a delicious little stop in Noodle Town! The very best of towns. These are perfectly spicy noodles, swimming around in a ginger-spiked broth, ready for all your slurpiest noodle needs.
The short ribs are the most tender, the most fall-apart, the most worthy of tears because how are they so gooood?! Just peeking out on top of your noodle-y pile, next to some bright sautéed spinach, sprinkled with sesame seeds and swizzled with a little toasted sesame oil. Oh my. Oh my, oh my.
What Is Gochujang Sauce?
This little noodle-y wonder gets its deep and interesting spice from the gochujang sauce. If you’re not familiar, it is a sauce made from gochujang — a staple ingredient in Korean cooking with an absolutely delicious lingering heat and strong umami flavor — mixed with some other ingredients like soy sauce, vinegar, and a sweetener. Gochujang itself is a spicy-sweet-savory paste that is made from fermented soybeans, red chile pepper flakes, sticky rice, and salt and it is commonly used to flavor meat dishes, soups and stews, and sauces. You can read a little more about how it’s made and used from Christina Chaey over at Bon Appetit.
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Ingredients For Short Rib Noodle Soup
Because the gochujang sauce brings so much depth of flavor, especially when paired up with aromatics like ginger and garlic, the ingredient list itself isn’t too long!
- trimmed short ribs, removed from the bone (it’s worth it to trim/prep before cooking for a top-notch soup experience)
- gochujang sauce
- tomato paste
- minced fresh ginger, garlic & shallot
- beef broth
- dry ramen noodles or any other stir-fry noodles
- spinach
- scallions, sesame seeds, and/or sesame oil for finishing