1 tablespoon vegetable oil, divided, plus 1 teaspoon
5 tablespoons doubanjiang, broad bean chili sauce
1 cup soy sauce (240 mL)
¼ cup dark soy sauce (60 mL)
2 tablespoons rock sugar
2 tablespoons kosher salt, plus more to taste
4 tablespoons granulated sugar, plus more to taste
3 ¼ lb fresh noodles (1.4 g), of choice
1 head baby bok choy, leaves separated
mustard green, picked, for serving (optional)
How to Make It
1. Step
Bring a large pot of water to a boil. Add the short ribs, beef shin bones, and oxtail and boil for 30 minutes to remove any impurities. Drain and rinse the meat and bones under cold running water.
2. Step
Add the meat and bones to a clean large pot with the onion, carrots, tomatoes, apple, celery, garlic, ginger, rice wine and scallions (set 2 aside for garnish). Add enough water to cover and bring to a boil.
3. Step
Meanwhile, in a small, dry pan over high heat, toast the star anise, Sichuan peppercorns, and coriander until fragrant, about 2 minutes. Add the toasted spices to the boiling broth.
4. Step
In the same small pan, heat 1 tablespoon of vegetable oil over high heat. When the oil is shimmering, add the doubanjiang and cook until fragrant and caramelized, about 30 seconds.
5. Step
Add the caramelized doubanjiang to the boiling broth, along with the soy sauce, dark soy sauce, and rock sugar.
6. Step
Reduce the heat to medium-low and simmer the meat and bones for 3 hours. Remove the short ribs from the broth and let cool slightly, then wrap in foil and let rest in the refrigerator overnight.
7. Step
Cook the broth for another 3 hours, adding more water as needed to keep the solids covered. Remove the broth from the heat and stir in the salt and sugar. Adjust the seasoning to taste. Transfer the broth and solids to an airtight container and refrigerate overnight.
8. Step
When ready to assemble, skim the solidified fat from the top of the broth and reserve. Return the broth and solids to a large pot and heat over medium heat until bubbling. Strain the broth into a clean pot, discarding the solids.
9. Step
Add the bok choy to the hot broth and blanch for 30 seconds, then remove from the pot and set aside.
10. Step
Cook the noodles according to the package instructions, then drain.
11. Step
Cut the short ribs into bite-size cubes. Heat the remaining teaspoon of vegetable oil in a medium pan over high heat. Add the short ribs and sear until the outside is crispy, 2-3 minutes. Remove the pan from the heat.
12. Step
Thinly slice the remaining 2 scallions.
13. Step
To serve, add 1 tablespoon of reserved fat to a bowl. Add the noodles. Pour in the broth, then top with short rib cubes, scallions, bok choy, and cooked salted mustard.
