Korean-style Short Rib Noodles (Instant Pot)

Flavorful and more-ish, these Korean-style Short Rib Noodles are delicious the first day and even better as leftovers. If you are so lucky! 

Since we discovered that we can share Notes on our Apple devices a few years ago, my husband and I have several lists going all the time. The grocery shopping list and the to-do around house list get often updates. One of my favorites is a list of dishes that is called “would have again.”

If a recipe makes it on the “would have again” list, I know it’s a real keeper because dishes don’t get added that often. In fact, right now there are only seven things on there. That doesn’t mean there aren’t other dishes I make regularly, like spag bol, grilled chicken Caesar or gumbo. They just aren’t special enough to make the list. 

As you can see, the third one down is this very recipe. It’s that good. And because I use an Instant Pot, it’s pretty quick as well. 

Korean-style Short Rib Noodles (Instant Pot)

If you’d rather serve the short ribs with rice, just skip the noodle steps but I just want to say that you’ll be missing out. The sauce soaks into the noodles and makes them fabulous. I don’t think this would be the same over rice. This recipe is adapted from one on Food Network Kitchen where they use a 6-quart Instant Pot. Mine is 8-quart model. 

Ingredients

1/4 cup or 60ml soy sauce

3 tablespoons gochujang

2 tablespoons dark brown sugar (25g)

thumb-sized piece ginger, peeled and grated 

1 small apple (about 3 1/2 oz or 100g)

2 cloves garlic, minced

2 tablespoons toasted sesame oil

2 lbs or 900g crosscut bone-in beef short ribs (flanken style)

1 lb or 450g linguine or noodle of your choice

To garnish:

2 green onion tops - green part only - sliced thinly on the diagonal

2 tablespoons toasted sesame seeds

crushed red pepper 

Method

Whisk together the soy sauce, gochujang, ginger, brown sugar, garlic, sesame oil and 1/4 cup water in your Instant Pot. 

Peel and core the apple then grate it on the large holes of a box grater. Add the apple to the pot. Give everything a good stir. 

Add the short ribs to the pot and stir to coat with the sauce. 

Close the Instant Pot and make sure the valve is on Seal. Set to pressure cook for 25 minutes. 

After the pressure cook cycle is complete, follow the manufacturer's guide for quick release.  When the quick release cycle is complete carefully unlock and remove the lid. 

Skim off most of the oil and discard any bones that have fallen off of the meat. 

Cook the noodles according to package instructions, till just al dente. Drain and pour them into the Instant Pot. 

Stir well to coat the noodles. Put the lid back on the unplugged pot for five minutes. 

Stir again and serve garnished with the green onions and a sprinkle of toasted sesame seeds and crushed red pepper, if desired.  

Enjoy! 

It's MultiCooker Monday so I've got a whole lot of small appliance recipes for you! Many thanks to our host and organizer, Sue of Palatable Pastime. 

• Air Fryer Bread Manchurian from Sneha's Recipe
• Chicken and Lentil Soup (Instant Pot) from Karen's Kitchen Stories
• Crockpot Corned Beef with Stout & Onion Gravy from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Dr. Pepper Brisket (Instant Pot) from Palatable Pastime
• Instant Pot Honey Garlic Chicken Thighs from Making Miracles
• Instant Pot Vegan Bottle Gourd and Masoor Dhal Curry from Magical Ingredients
• Korean Sparerib Noodles (Instant Pot) from Food Lust People Love
• Slow Cooker Mahi Mahi Tacos from A Day in the Life on the Farm
• Yorkshire Pudding Wraps (Toaster Oven) from Sid's Sea Palm Cooking

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group. 

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