Soy Galbi Ragu Pappardelle
Soy galbi ragu pappardelle braises seared short rib with aromatics, red wine, and soy sauce for 90 minutes until the meat falls apart into a rich, gelatinous ragu. The long braise dissolves the collagen in the short rib, giving the sauce a silky body that clings to the wide pappardelle ribbons. A soffritto of onion, carrot, and celery provides the sweet base, while canned whole tomatoes and tomato paste add acidity and thickness. Soy sauce - rather than just salt - introduces fermented depth that distinguishes this from a standard Bolognese, and red wine contributes tannin and fruit complexity. Parmigiano-Reggiano grated on top ties the Italian and Korean elements together. This is a weekend dish, with most of the 90-minute cook time being passive braising.
Adjust Servings
Instructions
- 1
Cut short rib meat into 3 cm pieces and finely dice onion, carrot, and celery.
- 2
Heat olive oil in a heavy pot and sear the beef over high heat until browned.
- 3
Add vegetables and cook for 8 minutes to develop sweetness, then stir in tomato paste.
- 4
Deglaze with red wine, scraping browned bits, and reduce by half.
- 5
Add tomatoes, soy sauce, and bay leaf, then simmer gently for at least 60 minutes.
- 6
Shred the beef with a spatula, adjust sauce thickness, and season to taste.
- 7
Cook pappardelle, toss with the ragu, and finish with Parmigiano.
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