David Chang's Korean Sticky Ribs

Directions

In a large saucepan, combine water, soy, juice, sesame oil, pepper, scallions, mirin and garlic. Bring to a boil on stovetop. Add ribs, submerging completely.

Cover and simmer over low heat for 4 to 6 hours or until meat offers no resistance to finger pressure. Remove meat from braising liquid and set aside. Add vegetables and chestnuts to liquid; cook for a few minutes until tender.

Remove vegetables and set aside. Simmer braising liquid for 20 to 30 minutes to reduce and thicken slightly, making sure flavour does not become overly concentrated.

Finish ribs by browning on a hot grill for 2 to 3 minutes per side or until nicely charred.

Brush with reduced liquid.

To prepare garnish, separate eggs. Whisk both whites and yolks well and pour each separately into hot non-stick pans. Cook into thin crepelike omelettes. Cool and cut both into fine ribbons. Serve short ribs on a large platter with carrots and daikon.

Garnish with egg, pine nuts and scallion tips. Serve with chili threads and reduced braising liquid as a sauce if desired as well as sides of rice and grilled onions or summer squash.