While Alex isn’t a huge fan of kimchi straight from the fridge, he can’t get enough of it cooked … especially in kimchi fried rice, one of his most requested dishes.
And I’m pretty sure Eric Kim’s Kimchi Braised Short Rib Pasta will soon land on that list as well!
Aside from the pot needed to boil the pasta, this is essentially a one-dish wonder. You start by quickly browning the short ribs, then add kimchi, onions, and garlic, seasoned with gochugaru, soy sauce, and sesame oil. Add water, cover, and let it bake low and slow for up to 3 hours, until the meat is falling off the bone and the kimchi has melted into the braising liquid.
Once the short ribs are meltingly tender, skim the fat, discard the bones, and shred the meat — leaving you with a deeply flavorful sauce to toss with wide ribbons of pappardelle that soak up every bit of it. Finish with parsley and parmesan, and dinner is served.
Book: Korean American, page 92
Rating: 5/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: napa cabbage kimchi
Recipe here.
