Spicy Braised Short Ribs with Glass Noodles
These short ribs are braised for hours in a Korean BBQ marinade to create a succulent, fall-off-the-bone texture. They are served on a bed of glass noodles with a side of roasted vegetables—fingerling potatoes, tri-color carrots, Cippolini onions, and shishito peppers. It's Chef Esther's take on kalbi-jjim, a popular Korean dish usually reserved for special occasions.
Nutritional facts
Protein
33g
Carbs
46g
Calories
590kcal
Fat
31g
Ingredients
Onion, Beef Short Ribs, Sweet Potato Vermicelli Noodles, Onion, Canola and Olive Oil Blend, Soy Sauce, Gochugaru, Serrano Peppers, Sugar, Sake, Plum Extract, Kosher Salt, Rice Wine, Black Pepper, Sesame Oil, Garlic
Contains cereals containing gluten, wheat, soybeans, sesame seeds.
Reviews
4.0
Based on 588 reviews
[Of the noodles]
Shruti · 12/02/23
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About Esther Choi
Chef Esther Choi, chef/owner of mŏkbar, mŏkbar Brooklyn, and mŏkbar Midtown, as well as chef/partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother's cooking, she believes that food is the ultimate expression of a country's culture. Choi seeks to offer guests an understanding and appreciation of Korean food and culture, from its history and social customs, to its language, geography, and arts, Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Choi has been hailed as a 'New Rising Chef' by Food Republic and was named a 'Zagat 30 under 30' NYC Culinary Rockstar in 2015.
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