Name: 48-hour Short Rib Braised Daikon, Pickled Carrot & Mustard Seeds
Yield: Serves 8
Cuisine: American
Ingredients: Maldon salt; 2½ tablespoons mirin; 2 garlic cloves; 3 spring onions, whites only; 1 small carrot; 250 g sugar; grapeseed or other neutral oil or rendered pork or duck fat for deep-frying; 1 tablespoon Asian sesame oil; 3 tablespoons plus 1 teaspoon apple juice; Dashi-Braised Daikon; 8 medium Pickled Carrots; 8 spring onions; 600 ml water; ½ small onion; 8 pieces bone-in short ribs 140 to 170g each, trimmed of any silverskin and cut into individual ribs; 10 grinds black pepper; 70 g Pickled Mustard Seeds; 3 tablespoons plus 1 teaspoon pear juice; 150 ml usukuchi (light soy sauce)

Preparation info

Serves
8

Difficulty
Complex

Appears in

Momofuku

By David Chang and Peter Meehan

Published 2009

About

Time for some meat in the meal. This preparation of short ribs appeals to me because it’s a super-refined version of some of my favourite rustic, simple meat dishes.

In the primordial days of Momofuku, when the space that is Ko was Noodle Bar, back when we started our slog from cooking whatever we could pull off to cooking whatever we wanted, a short rib braised in my mom’s kalbi marinade was a staple on our winter menu. We’d also do a braised slab of pork belly with braised