Korean Short Ribs with Vegetables on Glass Noodles.
I just purchased a package of free range, grass fed beef short ribs and just couldn’t wait to make this recipe! My Korean Short Ribs with Vegetables on Glass Noodles is a simple stovetop braise of short ribs with organic bok choy, corn kernel planks, and juicy late summer tomatoes, made Korean style with kimchi and gochujang pepper flakes. I serve this delicious and nutritious dish over a pile of sweet potato glass noodles. Enjoy!
1/4 cup sesame oil
1 packages grass fed beef short ribs, 3-4 pieces
1 tablespoon Korean red pepper flakes(gochujang)
Salt and pepper to taste
1/2 organic leek, thinly sliced
2-3 small organic bunches of bok choy, cut up
1/2 cup dry sherry
8 ounces of prepared kimchi with the juice
Water as needed
1 organic ripe tomato, quartered and sliced
Organic corn kernel planks from 3 boiled corn, cut from the cob
1 bundle of sweet potato glass noodles, boiled, rinsed and tossed with some sesame oil
In a medium braising pan, heat oil to medium high
Add short ribs, seasoned with salt, and both peppers and brown on all sides
Add the leeks and bok choy, stir fry with the beef
Stir in the sherry and Kimchi with juices
Add water if needed to cover the beef
Add the tomato and corn kernel planks
Cover the pan
Reduce to simmer for 35 minutes or until meat is tender and cooked through
Turn off heat and let rest
In the meantime boil the noodles, drain, rinse and add sesame oil, set aside
Serve my Korean Short Ribs with Vegetables on Glass Noodles in deep bowls and Enjoy!!
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