Momofuku sous vide short-ribs. Recipe here. Upped the Sous vide time to 72 hours (because why not?), no pickled carrot and daikon and i decided to sprinkle with some chopped scallions.
Next time (which will be soon, as I have 2 other pieces done SVing) i'm going to serve it with some ssamjang, kimchi and rice in a more classic Korean bbq style. Other than that, I bow to David Chang's genius .