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.
Ingredients
Method
Main
1.Place 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).
2.Remove 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.
3.Cook 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
Notes
