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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Salt-and-Vinegar Chip Crusted Cod Fingers

These salt-and-vinegar chip crusted cod fingers bake up deliciously crunchy on the outside, tender and flakey on the inside. They are super easy to make. 

As I mentioned in yesterday’s easy tartar sauce recipe post yesterday, my family loves fish and chips. Battered and deep-fried, the traditional fish for this quintessential British dish is either cod or haddock. Additionally, salt and malt vinegar are often sprinkled on the fish as it is served.

Since I rarely deep-fry anything at home, this baked version made with a light batter and crushed potato chips and panko is a tasty substitute. And you don’t even have to add the salt and vinegar. It’s there already!

Salt-and-Vinegar Chip Crusted Cod Fingers

You can use your favorite potato chip flavor for this recipe but I recommend using the thicker kettle chips, whichever flavor you choose. This recipe is adapted from one for baked chicken tenders on Recipe Tin Eats.

Ingredients

1 lb or 450g cod loin

Fine sea salt

Freshly ground black pepper

Ground cayenne pepper

For the batter: 

1 egg

2 tablespoons mayonnaise

2 tablespoons flour

1 tablespoon Dijon mustard

For the breading:

1 cup or 100g crushed salt-and-vinegar kettle chips

1 cup or 80g panko-style bread crumbs

Olive oil for drizzling

To serve:

Tartar sauce and/or ketchup (Get the recipe for my favorite easy tartar sauce here.) 

Parsley to garnish - optional

Method

Preheat your oven to 400°F or 200°C and prepare a large baking pan by lining it with baking parchment or a silicone liner. 

Dry the cod loin with paper towels and cut it into 8-10 pieces. 

Lightly salt (keeping in mind that the potato chips will also add some saltiness) and pepper the cod. 

Combine the panko with the crushed potato chips in a large bowl. 

In another bowl, whisk together the egg, mayonnaise, flour and mustard until you have a smooth batter. 

Carefully add the cod into the batter one or two pieces at a time and turn to coat.

Use a pair of tongs to gently transfer the cod to the panko/chip bowl. 

Cover the top and sides with the breading and press so that it adheres. 

Transfer the cod to the prepared baking pan. Continue this process until all the fish is battered and breaded. 

Drizzle the cod with a little olive oil.

Bake for 15- 17 minutes in your preheated oven, or until the outsides are crispy golden and the insides are lovely and flakey. Turn the pan around halfway through to make sure the fish browns evenly. If you are a thermometer using person, you are looking for an internal cooked temperature of 145°F or 63°C. 

Serve immediately with tartar sauce and/or ketchup to dip. Parsley to garnish – optional.

Enjoy! 

Happy Sunday FunDay! We are sharing recipes, both sweet and savory, that are made with chips to celebrate National Potato Chip Day, which happens to be today. Check them out below! Many thanks to our host, Rebekah of Making Miracles. 

• Butterfinger Potato Chip Cookies by Palatable Pastime
• Cheesy Potato Chips Skillet Pie by Sneha's Recipe
• Doritos Taco Salad by Making Miracles
• Kachri Bateta by Mayuri’s Jikoni
• Parmesan-Garlic Pita Chips by Amy's Cooking Adventures
• Parmesan Potato Chips by Karen's Kitchen Stories
• Potato Chip-Crusted Abalone by Culinary Adventures with Camilla
• Potato Chip Crusted Cod by A Day in the Life on the Farm
• Salt-and-Vinegar Chip Crusted Cod Fingers by Food Lust People Love

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Easy Tartar Sauce

This easy tartar sauce has just three ingredients but it’s my absolute favorite to accompany any fish from cod to salmon, whether deep fried, baked, poached or pan-fried.

If you'd like to make the salt and vinegar chip crusted cod fingers you see with the tartar sauce in these photos, the link is here. So crunchy and delicious! Even better, they are baked not fried! 

I have a personal rule that if a restaurant menu has fish and chips on it, I have to order that. It’s a family favorite and we spend much time discussing the merits of 1) the flakiness of the fish 2) the crunchiness of the coating 3) the batter to fish ratio 4) the crisp outside vs fluffy inside of the chips aka French fries and 5) the texture and flavor of the mushy peas. 

No one else seems to like tartar sauce so I judge that completely on my own. For me, that tartar sauce is a must-have side for dipping but rarely does a restaurant sauce match the one I make at home. 

Easy Tartar Sauce

I recommend using a microplane to grate the onion if you have one. If not, use the smallest holes on your normal grater. Personally, I don’t want to crunch on a piece of onion. Aside from the capers, I don’t like bits in my tartar sauce. And speaking of the capers, you can substitute the larger ones for the non-pareils but chop them up with a sharp knife so they are better distributed in the sauce. 

Ingredients

about 1 tablespoon finely grated onion

1 – 1 1/2 tablespoons non-pareil capers, plus pickling juice

3/4 cup or 173g your favorite store-bought or homemade mayonnaise

Method

Grate the onion directly into the bowl so you don’t lose any of the onion juice. (See note above about the grater to use.) Add in the capers. 

Stir in the mayonnaise along with a tablespoon of the pickling juice from the caper bottle. 

Cover with cling film and chill until ready to use but at least 30 minutes so the flavors can meld. 

Serve with your favorite fish! 

Enjoy!

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