Provided by: Chef David Chang for New York Magazine
Adapted by Gourmetkoshercooking.com
1/2 cup light soy sauce
1/2 cup pear or Fuji apple juice
1 teaspoon toasted sesame oil
10 generous grinds black pepper
4 bunches scallions, chopping the white part (save top 2 inches for garnish)
1/4 cup mirin
4 garlic cloves, smashed
5–7 lbs. bone-in short ribs, cut into 2-inch segments and trimmed of excess fat
8 oz. baby carrots, peeled
8 oz. mu (Korean radish) or daikon, peeled and cut into 1-inch chunks
1 cup cleaned, roasted chestnuts
3 eggs, whites and yolks separated
2 tablespoons roasted pine nuts
In a saucepan, add the soy sauce, fruit juice, sesame oil, pepper, chopped scallions, mirin, garlic, and 3 cups water, and bring to a boil.
In a large pot, add the trimmed short ribs and immerse in soy liquid. Cover the pot and simmer over low heat for 3 to 4 hours, or until the meat gives no resistance to finger pressure.
Remove the meat and place in a bowl. Add the vegetables and chestnuts to the pot, and cook until vegetables are tender. Remove the vegetables, skim the fat from the surface, and reduce the sauce until it is a coating consistency. (The dish is best when made a day ahead and reheated.)
In separate bowls, whisk the egg whites and egg yolks. In a heated nonstick pan, make thin crêpes with the whites. Repeat with the yolks. Allow the crêpes to cool, and cut into thin ribbons.
Cut the green scallion tops into julienne strips, and place in ice water to allow the scallions to curl.
To plate: Place short ribs on a large platter, add the vegetables, and cover with the reduced sauce. Garnish with the egg ribbons, pine nuts, and scallions. (Published 2010)