Korean-Style BBQ Short Ribs over Spicy Bok Choy with Udon Noodles
Last night's dinner used up our giant head of bok choy from the CSA. The recipe was found in "Asparagus to Zucchini" and was a hit at our house. We switched it up slightly as the recipe called for sesame noodles and we used udon and added a bit of the sesame salt mix from the rib marinade. We got these lovely ribs at the Kingfield Farmers' Market (which incidentally is holding a rhubarb bake/cook-off next week and is looking for entries). Nick compiled two to three different recipes to make the marinade. They were tasty, but after two attempts at grilling beef short ribs, our next venture will involve braising as both these and the previous batch ended up a little tough.
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