Korean Gochujang Braised Short Rib with Kelp Noodles

Ingredients

• 3 lbs Beef short ribs, bone-in
• 0.25 cup Gochujang (Korean chili paste)
• 0.5 cup Soy sauce (or Tamari for gluten-free)
• 3 tbsp Erythritol or Monk fruit sweetener
• 6 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 cups Beef bone broth
• 1 cup Daikon radish, cubed
• 12 oz Kelp noodles
• 0.5 cup Green onions, sliced
• 2 tbsp Avocado oil

Instructions

1. 1

   Preheat your oven to 325°F (165°C). Pat the short ribs dry and season with salt and pepper.

2. 2

   Heat avocado oil in a large oven-safe dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, approximately 10-12 minutes. Remove ribs and set aside.

3. 3

   In the same pot, add garlic and ginger, sautéing for 1 minute. Whisk in the gochujang, soy sauce, sweetener, and beef broth, scraping the bottom of the pan to release the browned bits.

4. 4

   Return the ribs to the pot and add the daikon radish. Ensure the liquid covers at least half of the meat. Cover with a tight-fitting lid and transfer to the oven.

5. 5

   Braise for 160-170 minutes until the meat is fork-tender and falling off the bone.

6. 6

   While the meat rests, rinse the kelp noodles under cold water. If a softer texture is desired, soak them in warm water with a squeeze of lemon juice for 10 minutes.

7. 7

   Skim the excess fat from the braising liquid. Place a portion of kelp noodles in each bowl, top with a short rib and a generous ladle of the spicy braising sauce.

8. 8

   Garnish with sliced green onions and serve immediately.