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.
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
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.