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!