Who doesn’t love a simple and delicious beef bone broth? This one is as easy as it gets. Beef short rib bones are put to great use to make this nutritious bone broth filled with sweet potato starch noodles.
Our Korean-style Beef Short Rib Bone Broth Soup recipe
It’s very similar to the Korean galbitang, however, we’re using beef short ribs for this bone broth without the meat. Prepare ahead of time because this bone broth needs to cook for about 24 hours. The bone broth requires patience and time, however, the end result is so worth it.
We saved beef short rib bones from our Korean-style Beef Short Rib Stir Fry recipe. Once the beef bone broth is done, we use enough of the broth for the number of servings we need and add in Korean sweet potato starch noodles, also known as glass noodles. This way we use fresh noodles every time we are ready to serve a bowl of this bone broth.
Then we create our own mix of seasonings combining finely minced garlic and chopped green onions together in a bowl. This is meant to be added to each individual bowl of bone broth as it is being served. Doing it this way allows each individual to add in just the amount of garlic/green onions, salt, and sesame oil they prefer to their own bowl of Korean beef bone broth soup. Yum!
Ingredients needed for this recipe
You only need a total of 7 ingredients for this recipe (and that includes water). Simple, delicious, and nutritious!
- Beef short rib bones only (meat removed)
- Sweet potato starch noodles
- Green onions
- Fresh garlic cloves
- Sesame oil
A gluten-free soup recipe with noodles
This Korean beef bone broth soup is a gluten-free option with the addition of…noodles! Sweet potato starch noodles are typically gluten-free. Just make sure to check your packaging of noodles to ensure it either especially states gluten-free or that the sole ingredient is sweet potato starch.
Tips for making this Korean-style beef short rib bone broth recipe
- Make sure to prepare ahead of time because this bone broth needs about 24 hours to cook.
- Let each individual season their own bowl of broth with the garlic/green onion mixture, salt, and sesame oil. Add a little of each, taste test, and continue adding bit by bit as needed.
- We saved the bones from our boneless Korean-style Beef Short Rib Stir Fry recipe to use in this bone broth. Nothing goes to waste!
- You could also add more bones to our recipe without adding much additional water, it will create a much milkier bone broth, instead of a lighter broth like we were wanting. If you have more beef bones in your fridge/freezer that needs to be used up, add them to this recipe. For every additional pound of bones, you will want to add about ½ gallon of water. Just make sure to soak any additional bones in cold water prior to cooking.
What to serve with this beef bone broth
This Korean-style bone broth is best served alongside a small bowl of steamed rice and a variety of side dishes (banchan). Here are a few side dish ideas:
- Whole30 Korean-style Stir-fried Potatoes
- Whole30 Asian-style Stir-fried Eggplant
- Korean Fresh Kimchi (Geot-Jeori)
- Korean Soybean Sprouts Side (Kongnamul Muchim)
How to store leftovers
Allow the broth to cool to room temperature before refrigerating it. Refrigerate the broth for several hours or overnight to solidify the coating of fat on the surface. If there is a coating of fat on the surface, remove the solid fat with a large perforated spoon and discard it.
Store any leftover broth in an airtight container in the fridge for 3-4 days. You may also store it for up to 3 months in freezer-safe containers.
More Korean recipes to try
- Korean Radish Rice
- Vegetable Japchae (Korean Glass Noodle Stir-fry)
- Kimchi and Seafood Pancake
- Best and Easiest Beef Bulgogi
- 6 beef short rib bones (about 1 lb), meat removed
- ½ lb sweet potato starch noodles
- 2 gallons water
Seasonings to be added when served to each individual’s preference:
- 4 green onions, chopped
- 1 garlic clove, minced
- Sesame oil, optional
- Soak the short rib bones in cool water. Make sure the water covers the bones entirely. Let it soak for about 1 hour. Rinse well after the hour.
- Put the rinsed beef short rib bones into a large pot along with the 2 gallons of water. Bring it to a boil.
- Once it reaches a boil, turn the heat down to low. Cover the pot and leave it slightly cracked. Let it continue to cook on low for 24 hours. Keep an eye on it throughout the 24 hours and occasionally stir the bones. If the water level starts to get low, add more water to the pot to prevent burning, however, we didn’t experience this with the lid on but cracked.
- Once you’re close to the 24-hour mark, get the noodles ready. Put the noodles in a large bowl and cover them with cold water. Let the noodles soak for about 20 minutes.
Once the broth looks clear but a little milky around the 24 hours mark, then discard all bones.
- Remove some of the bone broth (as much as you want) into another smaller pot. Bring it to a boil, and add the soaked noodles. Let it come to a boil and cook the noodles for 10 minutes.
- When ready to serve, mix together minced garlic and chopped green onions in a small bowl. Each person can add salt, green onion/garlic mixture, and/or sesame oil to their own bowl according to their own taste preference.
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