Korean Gojuchang beef short rib Pho

[clifish]

Ok, there really is no such thing but I gave it a whirl anyway. I had some thin cut, boneless short rib meat from Wildfork in the freezer (they just opened a store a mile away).

Set them up in a zip lock and made the marinade:

crushed pineapple with juice
crushed garlic
light and dark soy
Yoshida's marinade (teriyaki based)
Miran
a little of Oak Ridge BBQ Saigon rub
toasted sesame oil
and Gochujang paste all mixed up and marinated for about 6 hours.

These looked and smelled great right out of the bag.

Sliced up shrooms, green onions and washed the snow peas along with fresh bean sprouts. All these bought at a local oriental grocer, we are lucky around here to be surrounded with plenty of grocery and specialty places.

Also picked up konjac noodles at the oriental place, these have virtually no carbs in them. Just wash them off a few times and boil them with vinegar for a few minutes. Then I laid them on a try to dry them off for a while.

Kind of cheated a little with the soup base, used a Tom Yum Gai soup base and added some beef base to it. Boiled for about 15 minutes with the mushrooms and green onions.

I was not sure how I was going to cook the short rib, thought about tossing on the grill for some char. It seemed too thin for that. I know in a true Pho place they sometimes give you the raw meat and you pour the hot broth over it. Tried that with a piece and was underwhelmed, was very tough. Next try I put a few pieces right into the pot and let them simmer a couple minutes....Winner! The fat rendered out and it was tender as anything.

Now to build the bowl, noodles first then snap peas topped with the bean sprouts.

Pour the broth over the bowl and I added some hot chili oil onto mine for some heat.

This Pho is a keeper, meat was super tender and the broth was very flavorful.

Thanks for looking, it has been a real long time since I posted anything.

 

[jcam222]

Man I'll be right over!! That looks and sounds amazing. I'm a big fan of konjac noodles too.

 

[clifish]

Man I'll be right over!! That looks and sounds amazing. I'm a big fan of konjac noodles too.

First time I ever saw them, usually I get shirataki noodles....I don't think they are the same?

 

[912smoker]

What a meal and great description Cliff!
I'd need a bib and stretchy pants!

Keith

 

[Fueling Around]

I like everything but the short ribs. I just don't care for the flavor of the beef from short ribs.
I love mixing up Asian flavors, too.

First time I ever saw them, usually I get shirataki noodles....I don't think they are the same?

Same base of Konjac. Maybe a different size noodle.
I tried them once and couldn't get past the nose. Maybe the vinegar bath will help.

 

[jcam222]

First time I ever saw them, usually I get shirataki noodles....I don't think they are the same?

Same thing

 

[clifish]

I like everything but the short ribs. I just don't care for the flavor of the beef from short ribs.
I love mixing up Asian flavors, too.


Same base of Konjac. Maybe a different size noodle.
I tried them once and couldn't get past the nose. Maybe the vinegar bath will help.

You need to rinse them a few times to rid of the fishy smell, the vinegar boil helps with smell and making them a "little" more like a "real" noodle.

 

[jcam222]

I like everything but the short ribs. I just don't care for the flavor of the beef from short ribs.
I love mixing up Asian flavors, too.


Same base of Konjac. Maybe a different size noodle.
I tried them once and couldn't get past the nose. Maybe the vinegar bath will help.

They smell like ammonia. I rinse them really well In a strainer then boil. They become odor and flavor neutral. I'll have to try some vinegar added to the water.

 

[indaswamp]

Great lookin Pho! Congrats on making the spinner!

 

[Chris_in_SoCal]

That is right up my alley. I would stand behind the others for a plate.

If you want healthy noodles without the smell and easy to cook try rice noodles. You can find them in any Asian market or Amazon. I prefer the thinner ones but there are many varieties.

 

[BrianGSDTexoma]

That looks delicious! I love Pho! This one is pretty decent:

 

[Gonna Smoke]

We love Asian flavors and most of the time when we go out to eat, it's Asian. Looks and sounds excellent Cliff, nice write-up...

 

[chopsaw]

That looks fantastic Cliff !

 

[gmc2003]

Nicely done Cliff. That plate looks great.

Point for sure
Chris

 

[chef k-dude]

Nice looking bowl And I'm a big fan of Tom Yum soup too. Not quite a pho broth but I'll take it! Heading out for a few stops today and was eyeballing a pho shop for lunch but decided soup when its over 90 degrees...maybe not. Got noodle bowl on my list for the fall though. Want to combine homemade Asian meatballs with a pho style bowl...yum!

Looking at your marinade ingredients, you must be gluten intolerant, not necessarily low carb. Wife and I went low carb for around four years and successfully lost about 40lbs. Eating more carbs these days which has puffed up the belly but really haven't gained much weight.

I remember Konjac noodles. Nasty. As I recall, the best way to make them less nasty is to sautee them in butter or oil. I remember having to cook them quite a while to get them to not have the consistency of rubber bands. If your issue is wheat, rice noodles are a much better alternative. If your issue is carbs, sugar, etc., take a closer look at your marinade. I tossed my gochujang for instance when we went low carb and I actually read the ingredients...sugar.

Konjac is actually banned in Australia apparently, and some other countries. Dummy's think they can eat all they want to feel full, then end up with bowel obstructions. The Japanese call it "a broom for your stomach" because it's essentially all fiber with a little water in it. Good for you in moderate amounts.

I like everything but the short ribs. I just don't care for the flavor of the beef from short ribs.
I love mixing up Asian flavors, too.


Same base of Konjac. Maybe a different size noodle.
I tried them once and couldn't get past the nose. Maybe the vinegar bath will help.

I've never understood the draw to short ribs in Asian cooking. Best I can figure is its a very cheap and available beef. I almost never order any beef from a Chinese or Mexican restaurant because its almost always tough. Almost like thats what they expect, and they apparently like it for some reason. As a kid, I never liked beef. When I left home I realized that was because I had never had good beef. Never understood steak and eggs...anywhere, because the beef was always tough. At age 19 I unexpectedly traveled to Japan for work, where I was introduced to both Kobe steak and proper sushi. I haven't been the same since!

​

 

[clifish]

That is right up my alley. I would stand behind the others for a plate.

If you want healthy noodles without the smell and easy to cook try rice noodles. You can find them in any Asian market or Amazon. I prefer the thinner ones but there are many varieties.

View attachment 703276

Would love too but the carb content is too high for a diabetic. Thanks for the comments!

 

[clifish]

That looks delicious! I love Pho! This one is pretty decent:

Thanks Brian, They must have been out of the beef one as I was looking for it. They many other flavors in that brand at the market.

 

[clifish]

Nice looking bowl And I'm a big fan of Tom Yum soup too. Not quite a pho broth but I'll take it! Heading out for a few stops today and was eyeballing a pho shop for lunch but decided soup when its over 90 degrees...maybe not. Got noodle bowl on my list for the fall though. Want to combine homemade Asian meatballs with a pho style bowl...yum!

Looking at your marinade ingredients, you must be gluten intolerant, not necessarily low carb. Wife and I went low carb for around four years and successfully lost about 40lbs. Eating more carbs these days which has puffed up the belly but really haven't gained much weight.

I remember Konjac noodles. Nasty. As I recall, the best way to make them less nasty is to sautee them in butter or oil. I remember having to cook them quite a while to get them to not have the consistency of rubber bands. If your issue is wheat, rice noodles are a much better alternative. If your issue is carbs, sugar, etc., take a closer look at your marinade. I tossed my gochujang for instance when we went low carb and I actually read the ingredients...sugar.

Konjac is actually banned in Australia apparently, and some other countries. Dummy's think they can eat all they want to feel full, then end up with bowel obstructions. The Japanese call it "a broom for your stomach" because it's essentially all fiber with a little water in it. Good for you in moderate amounts.


I've never understood the draw to short ribs in Asian cooking. Best I can figure is its a very cheap and available beef. I almost never order any beef from a Chinese or Mexican restaurant because its almost always tough. Almost like thats what they expect, and they apparently like it for some reason. As a kid, I never liked beef. When I left home I realized that was because I had never had good beef. Never understood steak and eggs...anywhere, because the beef was always tough. At age 19 I unexpectedly traveled to Japan for work, where I was introduced to both Kobe steak and proper sushi. I haven't been the same since!

​

No, not a gluten issue. I try to cut carbs when I can, I don't go crazy, the noodles are an easy one. The Gochujang only has 3 carbs per serving, I am sure the Yoshida's has more. It is the marinade not the main sauce of the dish.

Need to make Tom Yum again soon. This was not really a Pho broth at all but it was tasty.

Thanks for the comments.

 

[ecto1]

I need this in my life.

 

[mr_whipple]

That looks awesome, but I have zero idea what konjac is. Gotta look that up.