Korean BBQ Beef Short Ribs with Spicy Sesame Oil Noodles and Kimchi Slaw

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 lbs beef short ribs 1/2 cup soy sauce 1/4 cup brown sugar 4 cloves garlic, minced 1 tbsp ginger, grated 2 green onions, chopped 8 oz spaghetti noodles 1/4 cup sesame oil 1 tsp red pepper flakes 1 package (16 oz) cabbage kimchi 2 carrots, julienned 1 cup daikon radish, julienned Salt and pepper, to taste

Instructions

1. In a large bowl, combine soy sauce, brown sugar, garlic, ginger, green onions, salt, and pepper. Mix well. Add the beef short ribs and toss to coat evenly. Marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Preheat the oven to 350°F (180°C). Transfer the marinated beef short ribs to a baking dish and bake for 2 hours, turning occasionally, until tender and cooked through.
3. While the beef is cooking, bring a pot of water to a boil and cook spaghetti noodles according to package instructions. Drain and set aside.
4. In a small bowl, whisk together sesame oil, red pepper flakes, salt, and pepper to taste. Toss with the cooked noodles until well coated.
5. To prepare the kimchi slaw, combine cabbage kimchi, carrots, and daikon radish in a large bowl. Mix well.
6. Once the beef is cooked, slice into bite sized pieces and serve with the spicy sesame oil noodles and kimchi slaw.

Chef’s Insight

To enhance the aroma, add a pinch of ground black pepper while cooking the beef short ribs.

Notes

For added flavor, marinate the beef short ribs overnight for a deeper taste.