Recipe
Yield 4 servings / Time 30 minutes, plus 8 hours marinating
Thin-cut beef aka Korean short ribs are kind of like candy; you can’t eat just one. They are outrageously flavorful. They’re made for a marinade, and this soy-heavy one is no exception. Sometimes we cut them long, sometimes short. Either works for this recipe — you can just slice the long ones into sections after you cook them. After eight hours of marinating, the process is super quick. You can grill the thin-cut short ribs or make them in a skillet in your kitchen. Serving them over spicy peanut noodles with a blistered shishito pepper or two is perfection.
You will need:
For the Short Ribs:
1 package thin-cut beef aka Korean short ribs, approximately 1 pound
1 cup soy sauce
1 inch piece of ginger, grated
4 cloves of garlic, grated
1 tablespoon sesame oil
½ cup rice wine vinegar
2 teaspoons fish sauce
1 pound shishito peppers
1 tablespoon sambal chili paste
2 teaspoons cooking oil (if cooking on stovetop)
For the Noodles:
1 pound soba noodles
4 tablespoons peanut butter
1 tablespoon sambal chili paste
2 limes, juiced
2 cloves garlic, grated
3 tablespoons soy sauce
2 jalapenos, sliced
½ bunch cilantro, chopped
- Make the marinade. Mix all ingredients except shishito peppers, short ribs, and cooking oil in a large mixing bowl, stirring until well combined. Place the short ribs and peppers in a shallow dish, pour marinade on top. Cover dish and refrigerate for at least 8 hours, or overnight.
- Once marinated, heat a grill to 350 degrees F. Or, if you’re making on the stove, heat a large skillet with 2 teaspoons cooking oil over medium-high heat. Take short ribs out of marinade, removing any solids, and sear on high heat, about 4 minutes per side. If using long short ribs, slice into smaller two-bone sections. Set aside.
- When all ribs are cooked, remove the shishito peppers from the marinade and blister them on the grill or in the pan, about 6 minutes. Remove and set aside.
- Bring a large pot of salted water to a boil. Cook noodles following package instructions. Rinse noodles with cool water until cold to the touch, then set them aside.
- Make peanut dressing by combining remaining ingredients in a bowl. Season with salt and pepper. Coat cold noodles with peanut dressing.
- To serve, place noodles in bowls with a section or two of short ribs and a few blistered peppers.
