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  • Eunji Han

Korean Short Rib Bucatini

I love mashing cultures and I have always found that Korean and Italian cuisine pairs well together. I have also spent a lot of time in Italy and found that both Koreans and Italians are passionate about their food and their food cultures.


In this recipe, I took my slow cooker short rib recipe and turned the leftover juices into a pasta sauce and added in some bucatini - my all time favorite pasta noodle.



INGREDIENTS:

  • Korean Short Rib Recipe

  • 1 pound bucatini pasta, cooked al dente

  • 1 cup of short rib broth

  • 1 Tbsp of dashida

  • 2 Tbsp of all purpose flour

  • 1 Tbsp of unsalted butter

  • ½ teaspoon dried oregano

  • ¼ teaspoon crushed red pepper flakes

  • freshly grated parmigiano-reggiano cheese for topping


DIRECTIONS:

  • Follow the Slow Cooker One Pot Korean Short Ribs (Galbijjim)

  • Once the short ribs are done, set the ribs and veggies aside.

  • Boil water and cook bucatini based on instructions. I got fresh bucatini from my local Italian market and cooked it al dente for about 7 minutes.

  • In a sauce pot, combine the short rib broth, dashida, flour, butter, oregano, red pepper flakes and let it come to a boil.

  • Let the sauce simmer down and taste. If it's too salty add a splash of water. If it's not, either add more dashida or just a pinch of salt and pepper.

  • The sauce will have a gravy like consistency.

  • Add the cooked bucatini to the sauce and coat.

  • Transfer bucatini to a place and serve with the ribs and veggies on top.

  • Garnish with cheese, basil, and kimichi (optional)

Buonissimo! Enjoy friends.


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