If you’re craving a bowl that’s hearty, packed with bold flavors, and has just the right amount of heat, you’re in for a treat. I’m excited to share my go-to Spicy Short Rib Noodle Soup Recipe that I swear by on cold days or whenever I want something comforting with a little kick. It’s rich, satisfying, and surprisingly easy thanks to the Instant Pot doing its magic—plus, the short ribs become so tender they practically melt in your mouth. Keep reading and I’ll walk you through every step to make sure your soup turns out fan-freaking-tastic!

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Why You’ll Love This Recipe

Effortless Tender Meat: The Instant Pot turns short ribs into melt-in-your-mouth goodness in under an hour.
Balanced Heat: Gochujang adds that perfect medium spicy heat without overpowering the flavors.
Comforting and Customizable: You can easily add veggies or swap noodles to suit your cravings.
Quick Weeknight Wonder: Ready in under an hour, so you’re not stuck in the kitchen forever.

Spicy Short Rib Noodle Soup Recipe - Recipe Step

Ingredients You’ll Need

I love that the ingredients in this Spicy Short Rib Noodle Soup Recipe are simple yet come together to make something super flavorful and soulful. You’ll find most of these staples might already be in your pantry or fridge, especially if you enjoy Korean flavors.

Spicy Short Rib Noodle Soup Recipe - Ingredients

Short ribs: Choose meaty ribs with some marbling—the fat adds flavor and tenderness when cooked.
Gochujang sauce: This Korean chili paste packs warmth and depth, and you can adjust the spice level to your liking.
Tomato paste: Adds a subtle richness and complexity to the broth’s base.
Fresh ginger: Fresh is key here for that bright, zesty punch.
Garlic: The more you love garlic, the more bold your soup will taste.
Shallot: It softens and sweetens the soup’s flavor without overpowering it.
Beef broth: I prefer homemade or a good-quality store-bought for that deep beef flavor.
Dry ramen or stir-fry noodles: I usually use 2-3 individual serving packets—simple and quick.
Spinach (optional): Adds a fresh pop of color and nutrition.
Scallions, sesame seeds, sesame oil: The finishing touches that elevate your bowl to restaurant-level deliciousness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Spicy Short Rib Noodle Soup Recipe is pretty flexible—I’m all about adapting recipes to what I have or what I’m in the mood for. Feel free to tweak the spice level or swap in your favorite greens!

Heat Level: If you want it milder, cut back on the gochujang; for extra fire, add chili flakes or more gochujang as you cook.
No Beef? I once used pork ribs with great results—just a slightly different flavor profile but still comforting.
Veggie Boost: Swap spinach for bok choy or add mushrooms during the sauté step for extra umami.
Noodle Swap: Rice noodles work well if you want gluten-free or just a lighter option.

How to Make Spicy Short Rib Noodle Soup Recipe

Step 1: Brown the Short Ribs

Start by setting your Instant Pot to sauté mode. Sprinkle the short rib pieces generously with salt—I find that seasoning before browning really boosts the depth of flavor. Add your ribs and don’t fuss with them too much; let them develop a good sear on one side before turning. This browning is where a lot of flavor builds, so be patient and take your time. It usually takes around 4-5 minutes until you get that rich caramelized crust.

Step 2: Sauté Aromatics and Build the Base

Once the ribs are browned, stir in the gochujang sauce, tomato paste, minced ginger, crushed garlic, and sliced shallots. Give everything a good stir and sauté for about 1-2 minutes until fragrant. This step is where the aromatics bloom and really lift the entire dish. If you find the mixture sticking too much, just add a splash of broth or deglaze with a little water.

Step 3: Pressure Cook for Tenderness

Add your beef broth, making sure the ribs are mostly covered. Seal the Instant Pot and set it to cook on high pressure for 30 minutes. When done, the short ribs should be incredibly tender—so tender you can shred them with your fork right in the pot. This is the magic moment that turns this soup from good to unforgettable.

Step 4: Cook Your Noodles and Finish the Broth

Switch your Instant Pot back to sauté mode and add the dry noodles. Stir occasionally as they soften—it usually takes just a few minutes. Taste the broth before serving and adjust the seasoning with salt, pepper, or even a splash of rice vinegar to brighten everything up. The vinegar tip is something I discovered late in the game and it makes a huge difference in cutting through the richness.

Step 5: Sauté Spinach (Optional) and Assemble

While the noodles cook, sauté your spinach separately just until it wilts gently—this helps it keep its vibrant color and fresh flavor. When ready, ladle the noodle soup into bowls, top with the tender short ribs, spinach, and sprinkle over chopped scallions, toasted sesame seeds, and a drizzle of sesame oil for that toasty finish.

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Pro Tips for Making Spicy Short Rib Noodle Soup Recipe

Brown the Meat Thoroughly: Don’t rush this step—it locks in flavor and makes the broth more complex.
Adjust Spice Gradually: Add gochujang little by little to keep control over heat, especially if you’re serving picky eaters.
Fresh Ginger is a Game Changer: Pre-mincing fresh ginger means it spreads flavor evenly and keeps the soup bright.
Don’t Overcook Noodles: Add them at the end and watch closely so they don’t become mushy—it happens fast!

How to Serve Spicy Short Rib Noodle Soup Recipe

Spicy Short Rib Noodle Soup Recipe - Serving

Garnishes

For me, the garnishes make the bowl. I love piling on sliced scallions for a fresh bite, a sprinkle of toasted sesame seeds for crunch, and a final drizzle of sesame oil which adds that irresistible nutty aroma. Sometimes, I toss in a few chili flakes if I’m craving more heat. These simple touches elevate the soup from homemade to something you’d want to serve guests.

Side Dishes

My family goes crazy for this soup served alongside simple sides like kimchi or pickled cucumber salad for contrast. If you want to keep things simple, steamed buns or even just crusty bread are fantastic for soaking up that spicy broth.

Creative Ways to Present

For special occasions, I’ve layered this soup in pretty bowls with edible flowers or microgreens on top—it instantly feels festive. Another fun idea is to serve components separately, letting guests customize their bowls with toppings and noodle choices. It makes dinner interactive and super fun!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the broth and short ribs separately from the noodles to avoid mushiness. I find the meat and broth stay flavorful for up to 4 days in an airtight container in the fridge. This way, your next bowl tastes just as fresh as the first.

Freezing

The broth and shredded short ribs freeze beautifully. I freeze them in portions with no noodles added, since noodles tend to get soggy after thawing. When you’re ready, thaw overnight in the fridge and add fresh noodles when reheating.

Reheating

I gently reheat the broth and meat on the stove over low heat, then add fresh noodles to soften just before serving. This keeps the texture perfect every time. If you want a little brightness, I sometimes squeeze in a splash of rice vinegar again while reheating.

FAQs

Can I make this Spicy Short Rib Noodle Soup Recipe without an Instant Pot?

Absolutely! While the Instant Pot speeds things up and makes the ribs super tender, you can slow cook the short ribs in a pot on the stove for 2.5 to 3 hours until tender, then continue with the remaining steps. Just watch the liquid level so it doesn’t reduce too much.
What can I substitute for gochujang if I don’t have it?

If gochujang isn’t available, you can experiment with a mix of chili paste and a little miso paste to mimic the sweet-spicy-umami profile. It won’t be exactly the same, but it will still give you a nice kick and depth.
Can I prepare this recipe in advance?

Yes! The broth and short ribs can be made a day ahead. Just store the noodles separately and add them when you’re ready to eat to keep them from getting soggy.
What noodles work best for this soup?

I prefer ramen or stir-fry noodles because they hold up well in the broth without becoming mushy too fast. Rice noodles or even udon can work as alternatives depending on your texture preference.
How spicy is this soup?

This particular Spicy Short Rib Noodle Soup Recipe has a medium heat level—enough to warm you up but not overwhelm. You can always adjust by adding more or less gochujang or chili flakes to suit your taste.

Final Thoughts

Honestly, I absolutely love how this Spicy Short Rib Noodle Soup Recipe turns out every single time. It’s become my family’s comfort food staple and something I whip up when I want a meal that’s both cozy and exciting. If you’re looking for a recipe that balances spice, tender meat, and satisfying noodles all in one bowl, give this one a go. I’m confident it’ll become one of your favorites, too!