Description
Quick weeknight meal with Momofuku noodles and Korean short rib. Flavorful and ready in under 30 minutes!
Ingredients
Units
Scale
- 4 packs Momofuku Wavy Tingly Noodles
- 1 cube chicken bouillon
- 2 tbsp sesame oil
- 1/2 lb Korean short rib kalbi
- 1/2 cup Korean BBQ sauce
- 1/2 red onion
- 1 bunch scallions
Instructions
- Marinate the short ribs in Korean BBQ sauce for at least 20 minutes, or buy pre-marinated short ribs.
- Grill the short ribs on high heat, or cook in a skillet over high heat for 3-4 minutes per side. Let rest for 5 minutes, then 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.
- While noodles boil, heat the remaining sesame oil in a skillet. Cook the red onion and sliced short ribs for 1-2 minutes. Remove from heat.
- Drain the noodles and add them to the skillet with the red onion and short ribs.
- Add the noodle sauce packets and mix well to coat.
- Top with scallions and serve immediately.
Notes
- For a deeper flavor, marinate the short ribs overnight.
- If you don’t have a grill, broiling the short ribs works well.
- Leftover noodles can be stored in the refrigerator for up to 2 days; reheat gently in a pan with a little extra sesame oil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 15
- Sodium: 1200
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 70
- Fiber: 5
- Protein: 30
- Cholesterol: 80