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Kimchi Braised Short Rib Pasta By Eric Kim, New York Times Staff Writer

by Eric Kim


A variation of this recipe appears in Eric Kim’s “Korean American” Cookbook



  • 1 1⁄2 pounds of English-cut, bone-in beef short ribs
  • Kosher salt and freshly ground black pepper
  • Olive oil
  • 2 cups of roughly chopped napa cabbage kimchi
  • 1⁄2 large yellow onion, thinly sliced
  • 4 large garlic cloves
  • 3 tablespoons of peeled gochugaru
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of toasted sesame oil
  • 1 pound of pappardelle or other wide pasta noodles
  • Finely chopped fresh parsley
  • Wedge of Parmesan cheese, for serving


  • Season the short ribs generously with salt and pepper. Set pressure cooker to sauté function and add enough olive oil to coat the bottom of the pot insert (or use a large skillet on the stove over medium-high heat). Sear the meat until browned on both sides, about 8 minutes total. Use tongs to transfer the short ribs to a plate.
  • To the pot, add the kimchi, onion, garlic, gochugaru, soy sauce, sugar, sesame oil, and 1 cup water. Stir together, bring to a simmer, and nestle the ribs back in, bone-side up.
  • Cover the pot, then cook for 1 hour on high pressure until the short ribs are meltingly tender (the meat should fall off the bone when poked with a fork or spoon).
  • Use a spoon or ladle to skim the fat from the surface. Carefully remove the short ribs and any bones that may have slipped out. Discard the bones and shred the meat with two forks. Return the meat to the pot.
  • Meanwhile, bring a large pot of generously salted water to a boil. Add the pappardelle and cook until nearly al dente according to the package directions, chopping off a couple minutes so you can finish cooking the pasta in the sauce. Drain the pasta and return to the pot. Add the braised meat and kimchi from the Instant Pot to the pasta and cook over medium high heat, using tongs to toss the sauce with the pasta until the sauce reduces, becomes thicker and richer, and coats the pasta thinly, about 5 minutes. Taste for seasoning, adding more salt and pepper as needed.
  • To serve, add as much parsley to the pasta as you’d like (I like a lot) and toss.
  • Plate the pasta, making sure each plate gets short-rib meat. Finely grate some Parmesan over each plate, leaving the block of cheese on the table with the grater so guests can help themselves to more.


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