Kimchi-braised short Ribs with pasta from Korean American: Food that Tastes Like Home (page 92) by Eric Kim

Ingredients

toasted sesame oil
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- Mala Market
gochugaru
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- The Spice House - United States
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

bernalgirl on January 17, 2023

An easy recipe to prepare in advance, these short ribs are meltingly tender and absolutely great in pasta. I cooked this in the morning, removed the short ribs and chilled the braising liquid to defat the mixture. Then I simmered it a bit before serving yo reduce the sauce. I served this with the rectangle-shaped sagnarelli, which became glazed with the sauce. He’s right about adding generous amounts of parsley, it cuts the richness nicely.
SheilaS on January 14, 2023

Wow, this is really a flavor bomb! I did the braise a day ahead so it was very quick meal to put together. I needed to add some pasta water to make the braise saucy enough to coat the pasta. The only change I'll make is to omit the sugar as I think the onions add enough sweetness to the dish.
Popisdead on December 12, 2022

Really good recipe. I used the perfect kimchi recipe too so this took a few weeks in total. A very rich dish so could do with an accompaniment to cut through that, or some creme fraiche in the sauce. I did have to make some substitutions due to gluten free.
amandaeats on August 06, 2022

excellent recipe
DesertPetrichor on June 13, 2022

Absolutely fantastic recipe, particularly if you have very old, well fermented kimchi. will probably add more kimchi and onions next time because they were so good cooked down. The sauce would also be great on Korean rice cakes.