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David Chang's Korean Sticky Ribs


Great ribs, sticky, succulent and totally David Chang or Momofuko fame.















3 cups water
½ cup soy sauce, tamari
½ cup pear juice
or fuji apple juice
1 teaspoon sesame oil
10 grinds black pepper
4 bunches scallions, spring or green onions
roughly chopped, saving some for garnish
¼ cup mirin (sweet seasoning)
4 cloves garlic
4 pounds pork ribs
1 cup baby carrots
1 cup daikon (chinese icicle radish)
or mu (white korean radish) sliced
½ cup chestnuts
roasted and shelled
6 large eggs
2 tablespoons pine nuts
1 x red chili peppers
sliced into fine threads


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 502g (17.7 oz)
Amount per Serving
Calories 123671% of calories from fat
 % Daily Value *
Total Fat 97g 150%
Saturated Fat 35g 175%
Trans Fat 0g
Cholesterol 569mg 190%
Sodium 1579mg 66%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 164g
Vitamin A 5% Vitamin C 5%
Calcium 18% Iron 32%
* based on a 2,000 calorie diet How is this calculated?


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