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Spicy Korean Short Ribs
From Chef Lesli Sommerdorf for Harmons
Serves 4-6
Ingredients:
3 pounds flanken-style beef short ribs, cut in ½-inch slices
1/2 cup brown sugar
1/2 cup soy sauce
1/4 cup water
1/8 cup mirin
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 tablespoon dark sesame oil
1/2-1 teaspoon cayenne or gochujang
1 teaspoon Chinese five-spice
1/8 teaspoon ground black pepper
1/2 cup grated sweet onion
1/2 cup grated pear
1 tablespoon chopped green onions
Instructions:
Place pork in freezer until it firms slightly, 45–60 minutes. Remove pork from freezer, thinly slice and place in a large re-sealable plastic bag. Add marinade of garlic, fish sauce, sugar, pepper, and a drizzle of oil to plastic bag, seal and toss to combine with pork. Refrigerate and let marinate for 1 hour or up to overnight.
To make sauce, in a small bowl, combine sugar, lemon juice, fish sauce, water, garlic, carrot, celery, and chile paste and set aside.
Bring a large pot of water over high heat to a boil. Add noodles and cook until tender, 2–4 minutes. Drain noodles in a colander and rinse with cold water. Set aside.
Remove pork from refrigerator 30 minutes. prior to cooking.
Preheat a grill or grill pan to medium-high heat. Lightly oil grill grate.
In batches, add pork and grill on both sides until charred in spots, 5–8 minutes. total. Transfer to a platter.
To assemble, place noodles in bowl or on a plate, top with grilled pork, lettuce, and mint. Drizzle with sauce and sprinkle with peanuts.
For more amazing recipes check out the "Harmons Summer Food For Thought Guide."
https://s3.amazonaws.com/webfiles.harmonsgrocery.com/images/pdfs/Harmons\_Food\_for\_Thought\_Summer\_2017.pdf
