Korean Barbecue Rib Noodle Salad
This is an authentic Asian noodle salad with Korean barbecue ribs. Prepare the various components then place a handful of noodles in a bowl, followed by salad, peanuts, and spoon over everything the sauce. Top with sliced rib meat to complete the salad.
For 4 Person(s)
- 1 1/2 lb Beef Ribs
- 2 Stalks Fresh Lemongrass
- 3 Tablespoon Fish Sauce
- 1/2 Bottle Korean BBQ CJ
- 1 Teaspoon Black Peppercorn
- 8 Ounces Bun Tuoi Vermicelli
- 5 Peppers Fresh Thai Chilli Peppers
- 3 Tablespoons Water
- 1 Wedge Lemon
- 1 Teaspoon Garlic, Chopped
- 1/2 Cup Peanuts
- 1 Large Handful Salad Greens
- 1 Carrot Shredded
Method for Korean Barbecue Rib Noodle Salad
Remove the green part of your 2 lemongrass stalks, so you're left with 6" pieces. Slice them thinly then pound in a mortar and pestle.
Place your ribs in a bowl, and lighly cover them with drops of fish sauce. Add crushed black peppercorn. Spread the pounded lemongrass over the ribs. Add Korean Barbecue Sauce, mix and let marinade for 1 hour. Barbecue your ribs over medium heat.
Boil water and cook Bun Tuoi noodles for 5-6 minutes, strain them, then run hot water through the noodles, and set aside.
Make Your Sauce: Mix sliced Thai chilli peppers, chopped garlic, 3 tablespoons water, lemon (we used 1/4 lemon, use more if preferred), and 3 tablespoons fish sauce. Sprinke a dash of sugar over it, depending on your preference.
Fry peanuts over medium heat until they start to brown, then turn gently until they look cooked. Pound lightly in a mortar and pestle to crush and break the peanuts.
Prepare mixed salad greens and sliced carrots (we used a Pro Slice Peeler) on a plate. We added shredded green papaya also. Serve as shown. Each individual place a handful of noodles in a bowl, followed by salad, peanuts, and spoon over everything the sauce. Top with sliced rib meat. Enjoy!