Korean Braised Short Rib and Kimchi Pasta.
It’s time for Korea to meet Italy to meet Mexico…
Okay, well not really, but food wise, it is. Korean beef with Italian pasta and Mexican toppings. YES.
I am all about Korean fusion food, and guys, this pasta is up there with some of my favorite recipes, like it’s SO good. So good that even some of the pickier eaters in my family raved about this pasta. Of course they ate it minus the kimchi cause they don’t eat “colorful food”, but still everyone loved this.
Okay, so lots of things to report today!
I cannot believe I haven’t mentioned this, but half of my family is actually in South Korea right now. I know, big thing to leave you all in the dark about, but I dunno it just never came up. My younger brother Red is completing in a World Cup, Olympic trial (the 2018 Winter Olympics will be held there). Seeing as he is only fifteen, he needed a parent to travel with him this time. So both my parents, along with little Asher, headed around the world. I haven’t really chatted with them since they left, but man, they better be trying ALL THE KOREAN FOOD. I want photos, ideas and details… of like everything they ate.
So hopefully, this pasta is just the start of a Korean kick for me…
I’m thinking there could be many more Korean recipes to come, which excites me greatly.
I also feel like I need to mention that on Saturday the family’s “Group Me” (a group texting app we use to keep us all in touch) messages were going off like crazy… and somehow I missed them all! Apparently there was a live stream of the competition Red was competing at in Sweden (yeah I guess I forgot to tell you that too, there was a 3 day stop in Sweden first) and Red was KILLING it. For a while he was in first place and holding his own against grown men. Then the last two competitors bumped him down into third, but still he KILLED it and my family was going crazy.
I also missed watching Red have to eat some kind of Caviar Chocolate Ball. If you know Red than you know he DOES not try new things. Especially new things that have the word caviar in them. All I know was that he had no idea what to do with himself after he took a bite, and that it was down right comical.
When I saw all these texts I was SO bummed I missed it all. I mean, Red eating caviar??? And a Caviar Chocolate Ball to boot?? Like please, someone tell me what the heck that is?? Is it what I am thinking it is??
Googled it. Still do not understand fully what it is, but man, it looks pretty good. Ugh. Help. My mind is wandering. Should I experiment with caviar desserts?? It can’t really be like real caviar…can it?
Apparently there was champagne spraying on the podium as well. Seeing as Red is only 15, a quick lesson on how to open a bottle of champagne was needed, but his friend and mentor Roope helped him out.
Ok, SORRY, didn’t mean to get so off topic, but I just had to share.
Seriously though, I wanna know what you guys know about these chocolate caviar balls. TELL ME.
On to this Korean braised short rib and kimchi pasta. It’s mostly all about the Korean flavors, but then there is the pasta…and then the queso fresco. Complete fusion food at its best.
The short ribs are the star here though. The Korean sauce that the ribs are braised in is honestly one of my favorites. Every time I make this sauce, my dad says the same thing, “that sauce is incredible, better than any restaurant”. It has so much flavor and it pairs so nicely with the beefy flavor of the short ribs.
The whole meal is actually very simple. Just braise the ribs in the Korean inspired sauce, toss the meat with the hot pasta and top with kimchi, soft-boiled eggs, avocado and a sprinkle of queso fresco.
I know it may sound weird, but you guys, can you just trust me on this one? I promise this is such a delicious meal. And one that everyone will love… for real.
Oh, and about the kimchi. I make my own superfood version with cabbage, kale, carrots, etc. It’s actually so easy to make and I highly recommend giving it a try. However, you do need to make it at LEAST a day in advance, preferably 2-3 days. The longer the kimchi ferments, the more flavor it will have.
If you’re not into making your own kimchi, store-bought will be great too!
Double OH, you don’t have to add all the toppings I added. You guys know I love my toppings…especially that soft-boiled egg…and that avocado…and of course the cheese. Ok wait, maybe you do have to add all the toppings.
Toppings for the win (totally just spelled win as wine… Monday. UGH)! 🙂
Korean Braised Short Rib and Kimchi Pasta.
Course: Main Course
Cuisine: American, Italian, korean
Keyword: kimchi, pasta, short ribs
It's time for Korea to meet Italy to meet Mexico...
- 5 pounds beef short ribs
- 1 inch knob of fresh ginger peeled + grated
- 2 cloves garlic minced or grated
- 1/2 cup low-sodium soy sauce
- 3 tablespoons [Gochujang | http://www.amazon.com/Sunchang-500g-Gochujang/dp/B002WTE0MQ/ref=srem1/em1?ie=UTF8&qid=1397010543&sr=8-1&keywords=gojujang] Korean chile paste
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 2-3 cups water
- 1 pound of your favorite short cut pasta
- kimchi homemade or store-bought (see recipe below)
- 4 soft boiled eggs optional
- fresh basil cilantro, crumbled queso fresco, sliced avocado + toasted sesame seeds, for serving
- Preheat the oven to 325 degrees F.*
- Heat a large heavy bottom dutch oven over medium high-heat. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side.
- In a small bowl, stir together the ginger, garlic, soy sauce, Gochujang (Korean chile paste), rice vinegar, sesame oil, honey and 1 cup water. Pour the sauce over the short ribs. Add another 1-2 cups water to cover the ribs. Cover and place in the oven, cook for 2 1/2 to 3 hours or until the meat shreds easily. Check once or twice while the ribs are cooking to make sure there is enough liquid. If needed, add 1/2 cup to 1 cup of water to keep the ribs in liquid about 1/3 way up the pot.
- Once the ribs are cooked, remove them from the pot and place on a plate to cool slightly.
- Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain and toss with either a little olive oil or butter.
- Once the beef is cool enough to handle, shred the meat and discard any bones and fatty pieces. Return the meat to the sauce and toss well to combine. Place the pot on the stove and set over low heat to warm through. Add the pasta + 1/2 cup fresh chopped cilantro to the sauce and toss well to coat. If needed, add water, 1/4 cup at a time to thin the sauce out.
- Divide the pasta among plates or bowls. Toss with kimchi. Then top with eggs, fresh basil + cilantro, avocado and sesame seeds. EAT!
**To make these in the Crockpot. Add the ribs, ginger, garlic, soy sauce, Gochujang (Korean chile paste), rice vinegar, sesame oil, honey and 2 1/2 cups water to the bowl of a crockpot. Cover and cook on low for 6-8 hours or on high for 4 hours or until the meat shreds easily. Check once or twice while the ribs are cooking to make sure there is enough liquid. If needed, add 1/2-1 cup of water to keep the ribs in liquid about 1/3 way up the bowl. Follow the remainder of the recipe as directed above.
Simple Homemade Kimchi.
Course: Condiment, Side Dish
A homemade take on the Korean classic - delicious
- 1 head napa cabbage shredded
- 1 bunch tuscan kale shredded (finely sliced)
- 1 granny smith apple are green pear sliced into matchsticks
- 2 carrots shredded
- 1 jalapeno thinly sliced
- 2 green onions chopped
- 2 teaspoons salt
- 2 tablespoons [Gochujang | http://www.amazon.com/Sunchang-500g-Gochujang/dp/B002WTE0MQ/ref=srem1/em1?ie=UTF8&qid=1397010543&sr=8-1&keywords=gojujang] or srirache Korean chile paste
- 3 tablespoons raw apple cider vinegar
- 1 tablespoon honey or to taste
- Add all the ingredients to a large bowl and toss well to combine, making sure the seasonings evenly coat all of the veggies and fruits. Grab two large glass jars and pack the kimchi into the jars tightly. Add water until the kimchi is mostly covered, about 2-3 cups.
- Shake well and store in a cool, dark place for at least 1 day, but preferably 2-3 days.
- Open the jars and taste your kimchi and adjust for seasonings, add honey or maple if needed to sweeten.
- Store in the refrigerator after opening for several weeks.
*Method inspired by and adapted from [Nutrition Stripped | http://nutritionstripped.com/the-ultimate-kimchi/].
Monday + short ribs + pasta = kicking Monday in the butt 🙂