65-Hour Beef Short Ribs, Vegetable Fried Rice and Glazed Ginger Carrots

In the Momofuku cookbook, the source for this recipe (or most of it at least), David Chang calls it 48-Hour Short Ribs referring to the time he keeps the beef in the water cooking sous vide. He serves it with the reduced marinade/braising liquid from the sous vide bags that the beef is cooked in, braised daikon andContinue reading “65-Hour Beef Short Ribs, Vegetable Fried Rice and Glazed Ginger Carrots”

Momofuku Ramen

I’ve had David Chang’s Momofuku Cookbook for a couple of months now. It is a very good, fun read and the recipes look so porky and tasty. Ramen is where Chang got his start and I knew that’s the first thing I was going to make. The broth is, of course what makes a bowlContinue reading “Momofuku Ramen”