1-1/4 lb boneless beef short ribs1/3 lb fresh buckwheat udon noodles
1 Tbsp sesame oil
Sauce:
1/4 cup peanut butter
1/4 cup rice vinegar
2 Tbsp gochujang Korean chili bean paste
2 Tbsp sesame oil
1 Tbsp soy sauce
Heat a grill to high. Whisk together the sauce ingredients in a small saucepan.
Heat through until just bubbling, and then turn down to the lowest simmer.
Season the short ribs generously with salt and pepper.
Grill the ribs until they reach an internal temperature of 130F for medium rare. Turn several times while grilling. Remove from grill and keep warm under aluminum foil. Let rest 3-5 minutes.
Meanwhile, as the ribs cook, bring 2 quarts of water to a boil in a medium pot. Salt generously. Add the noodles and cook for about 3-5 minutes, only just until they are al dente. Drain and toss with sesame oil.
Slice ribs thickly. Divide noodles among four plates. Serve ribs over noodles, dressed with the peanut gochujang sauce, next to your favorite veggies.
Serves 4.
Cook’s Note: I served these gorgeous boneless ribs (you could use on-the-bone just as well) with a stir fry of broccoli, cabbage, red radish and onion.
Stir fry with a dash of soy sauce and fish sauce while the water boils and the ribs grill.
2 Tbsp gochujang Korean chili bean paste
2 Tbsp sesame oil
1 Tbsp soy sauce
Heat a grill to high. Whisk together the sauce ingredients in a small saucepan.
Season the short ribs generously with salt and pepper.
Meanwhile, as the ribs cook, bring 2 quarts of water to a boil in a medium pot. Salt generously. Add the noodles and cook for about 3-5 minutes, only just until they are al dente. Drain and toss with sesame oil.
Slice ribs thickly. Divide noodles among four plates. Serve ribs over noodles, dressed with the peanut gochujang sauce, next to your favorite veggies.
Serves 4.
Cook’s Note: I served these gorgeous boneless ribs (you could use on-the-bone just as well) with a stir fry of broccoli, cabbage, red radish and onion.
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