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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.
Obviously.
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)! 🙂
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Monday + short ribs + pasta = kicking Monday in the butt 🙂
This was delicious! I did the crockpot version and it couldn’t have been easier to prep and throw together. The kimchi cut through the richness of the short ribs nicely! I am trying live a low-carb life so I served it with cauliflower rice and I was not sad about it. I would definitely make this again!
Hey Alexis,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
This recipe is KILLER. My husband and I could only groan with delight when we first tasted it. The eggs are NOT optional I swear they make it divine. The kimchi, I pass on. The kind I have is way too spicy and strong (possibly overripe) and overpowered the dish. We eat this with rice noodles (pad Thai style cut) because it’s what I had and it’s great.
I am so glad you and your husband loved this Kara! Thank you so much!
I have never tasted Korean cuisine, like kimchi. Seeing it makes me want to eat it 🙂 Around me there are many Korean restaurants but I do not know if it will taste the same as the original kimchi
I hope you get to try it soon! Thank you!
I made this today for dinner (minus the kimchi – I was going to get store bought but neither kids or hubs would eat it so I skipped it). It was delicious! I’m a trained chef and have worked in restaurants and catering for years so I hardly ever follow recipes but, decided to try this one. It is a keeper! The whole family loved it. Thanks for sharing!
It can certainly be made with a chunk roast as well. Yummy!
So, so, SO happy you loved it! Thanks Kathy!
Japchae is my favorite type of Korean noodle dish. It’s delicious! This looks fantastic!!
I’m a newbie to kimchi but I always like recipes like this! // â–² conundrumofcoitus.com â–²
Re: pasta, I bet buckwheat noodles would be a good option
Wow Tieghan! That’s some news! Congrats to Red – I’ll be looking for him in the Olympics! Never tried Kimchi but have been so tempted, maybe nows the time! Love the flavor combos going on in this dish!
Korean food is my fave! I am a major gochujang addict. I’m glad more people are using it now! I’m definitely all about the fusion so I can’t wait to try this out!