This restorative dish is open to interpretation. If you come across interesting pickles or noodles in your local Asian grocer, feel free to add or subtract ingredients to taste.
- 2 kg beef short ribs, cut into 2-rib portions
- 70 gm (about 15cm piece) ginger, thinly sliced
- 4 spring onions, trimmed, plus 2 extra, thinly sliced, to serve
- 3 star anise
- 1 piece cassia bark
- 720 gm fresh egg noodles
- 400 gm cabbage kimchi (see note)
- 200 gm bean sprouts, trimmed
- 1Place ribs in a large saucepan, cover with cold water and bring to the boil over high heat, drain and discard water. Return to pan, cover with 5 litres cold water, add ginger, spring onion, star anise and cassia bark. Bring to the simmer over low heat and cook until beef is tender (3-3½ hours).
- 2Remove ribs with a slotted spoon and set aside. Strain broth through a fine sieve into a clean saucepan (discard solids), season to taste with sea salt, keep warm.
- 3Cook noodles in boiling salted water until tender (3-4 minutes), drain and divide among bowls. Add ribs and kimchi, top with broth and serve scattered with bean sprouts and extra spring onion.
Note Kimchi is available from Asian grocers.
Drink Suggestion: Bottle of stout. Drink suggestion by Max Allen