Description
A quick weeknight meal that packs a punch. Featuring Momofuku noodles and grilled Korean short rib, this is sure to become your go-to dinner when you don't have time for hours of meal prep.
Ingredients
Scale
- 4 packs Momofuku Wavy Tingly Noodles
- 1 cube chicken bouillon
- 2 tbsp sesame oil
- 1/2 lb Korean short rib kalbi ((thin short ribs))
- 1/2 cup Korean BBQ sauce
- 1/2 red onion (finely sliced)
- 1 bunch scallions (chopped)
Instructions
- Marinade the short ribs in the Korean BBQ sauce for at least 20 minutes. You can also opt to buy marinated short ribs from the supermarket, in which case you don't need to let them marinate additionally.
- Grill the short ribs on high, or cook them in a skillet over high heat for about 3-4 minutes on each side. Leave to rest for about 5 minutes. Slice thinly.
- In a large pot, bring water, chicken bouillon and half the sesame oil to a boil. Add the noodles, and boil for 4 minutes.
- As the noodles are boiling, heat up the rest of the sesame oil in a skillet, and cook the red onion and sliced short ribs quickly – about 1-2 minutes. Remove.
- Drain the noodles, and add to the pan with red onion and short ribs. Add the noodle sauce packets to the pan. Mix well until everything is coated.
- Top with scallions, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Main Course, noodles
- Cuisine: Asian-inspired, Korean, Taiwanese