Seoul-Style Gochugaru Glazed Lamb Ribs with Sweet Potato Glass Noodles

Ingredients

• 3 lbs lamb ribs, cut into sections
• 10 oz sweet potato glass noodles (dangmyeon)
• 1/2 cup cup coconut aminos
• 3 tbsp tbsp rice vinegar
• 3 tbsp tbsp gochugaru (Korean chili flakes)
• 1 Asian pear, grated
• 6 cloves garlic, minced
• 2 tbsp tbsp fresh ginger, grated
• 3 tbsp tbsp brown sugar
• 3 tbsp tbsp avocado oil
• 6 oz baby spinach
• 8 oz shiitake mushrooms, sliced
• 6 scallions, cut into 2-inch pieces
• 1/4 cup cup toasted pumpkin seeds(optional)
• 2 cups cups chicken stock
• 1 tsp tsp salt

Instructions

1. 1

   Marinate the lamb ribs in half the coconut aminos, grated Asian pear, half the garlic, half the ginger, and 1 tablespoon gochugaru for at least 1 hour (or overnight).

2. 2

   Preheat oven to 300°F. Place ribs in a roasting pan with chicken stock, cover tightly, and braise 2 hours until fork-tender.

3. 3

   Meanwhile, soak the glass noodles in hot water 20 minutes until pliable, then drain.

4. 4

   Whisk remaining coconut aminos, rice vinegar, brown sugar, remaining gochugaru, garlic, and ginger into a glaze.

5. 5

   Increase oven to 425°F. Brush the braised ribs generously with glaze and roast 15 minutes, brushing twice more, until sticky and caramelized.

6. 6

   Stir-fry shiitake mushrooms and scallions in avocado oil over high heat 3 minutes; add spinach and cook until just wilted.

7. 7

   Toss the drained noodles into the pan with the vegetables and remaining glaze, adding a splash of braising liquid to keep them glossy.

8. 8

   Plate noodles topped with glazed lamb ribs and finish with toasted pumpkin seeds and sliced scallions.