Korean-Inspired Short Rib Udon

This stir-fry is what happens when comfort overlaps.

Udon for its quiet sturdiness, the way its thick strands absorb sauce without collapsing. Short ribs because richness belongs in a proper noodle dish. Baby broccoli because it is sweeter, more tender, and far more interesting than its mature counterpart.

It is not traditional. It is not polite. It is deeply satisfying.

Ceramic bowl was wheel-thrown and glazed by me.

INGREDIENTS
[two servings as a main dish]
ten ounces of boneless short ribs, roughly cubed
ten ounces of udon, cooked
one cup of diced baby broccoli, including stems and leaves
a quarter of a yellow onion, sliced
one garlic clove, sliced
three tablespoons of soy sauce
two tablespoons of brown sugar
one and a half teaspoons of sesame oil
one teaspoon of mirin
a half teaspoon of gochugaru
half a tablespoon of cornstarch
two tablespoons of room-temperature water
vegetable oil for cooking

In a bowl, combine the soy sauce, brown sugar, sesame oil, and mirin. Mix until the sugar dissolves.

In a separate bowl, add the short ribs, yellow onion, and garlic. Pour half of the marinade over the meat and toss to coat. Cover and refrigerate for at least thirty minutes.

Add the gochugaru to the remaining marinade and set aside.

In a small bowl, mix the cornstarch and water until smooth. Set aside.

Before cooking, loosen the cooked udon with your hands or briefly rinse under warm water if needed so the strands separate easily.

Heat a wok over high heat and add enough vegetable oil to lightly coat the bottom. Add the marinated short ribs in a single layer. Sear briefly, then stir-fry for 2 to 3 minutes until browned and nearly cooked through.

Add the baby broccoli and stir-fry until just tender.

Add the loosened udon and the reserved sauce with gochugaru. Toss until everything is evenly coated.

Give the cornstarch mixture a quick stir and pour it into the wok. Stir-fry until the sauce thickens and clings to the noodles.

Remove from heat and serve immediately.

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