Fusion Feast: Korean Ribs, Oi Muchim, Spugnole 'N' Mornay
We make over 250 unique infused sea salts, seasonings, rubs, and cane sugars, drawing inspiration from culinary traditions across the world. Sometimes we draw inside the lines, sometimes not so much: this meal bursts with flavor from all over: French (mornay), Italian (spugnole), and Korean (ribs & oi munchim), all coming together for a delicious fusion plate.
- Yield: Serves 4
- Time: About 5 hours, including 4 unattended.
- Storage Notes: Best if enjoyed that evening.
- Difficulty: Easy.
Ingredients:
For the Spugnole 'N' Cheese- 4 Tbs unsalted butter
- 6 Tbs flour
- 2 Cups dry spugnole pasta
- 3 Tbs Taste of Bordeaux
- 2 Tbs California Sea Salt
- 2 Cups whole milk
- 2 Cups sharp cheddar cheese
- 2 Large baby back rib racks
- 1 Cup low sodium soy sauce
- 4 Tbs gochujang
- 2 Tbs rice wine vinegar
- 4 Tbs Ramen Seasoning
- 1 Tbs Everything Brooklyn Bagel Seasoning
- 1 1/2 Tbs sesame oil
- 2 Tbs fish sauce
For The Oi Muchim
- 3 English telegraph cucumbers
- 1/2 Cup low sodium soy sauce
- 2 Tbs Smoked Spanish Paprika
- 2 Tbs gochuhjang
- 1 Medium bunch cilantro
- 1 Tbs lemon juice
- 2 Tbs Everything Brooklyn Bagel Seasoning
- 1 Tbs Crushed Red Pepper Flakes
- 2 Tbs rice wine vinegar
- 1 Tbs sesame oil
Directions
- Preheat a water bath to 165F.
- In a large bowl, combine all the ingredients for the ribs, except the Everything Brooklyn Bagel Seasoning, and whisk to combine.
- Use towel to remove silverskin from the the back of the racks, and divide each in half.
- Arrange rack halves in 2 bags (either vacuum seal seal, or use the displacement method in a ziplock), cover with sauce, seal, pop in the bath, and set a timer for 4 hours.
- Rinse cucumbers, chop off ends, and slice in half, lengthwise. Use the butt of your knife or a similar object to smash the cucumbers - you're not looking to flatten them, just break up some of the cells so they absorb more sauce.
- Rinse cilantro, rough chop, and add to a large bowl. Add all other ingredients, and stir to combine.
- Slice cucumber in 0.5-1" rounds, add to the bowl, and fold to evenly distribute the sauce. Cover with saran, and put in the fridge until service.
- Bring a large sauce pan up to medium high heat, and melt butter until it just begins to bubble.
- Add flour, and mix with a spatula to incorporate, stirring frequently for about 5 minutes to cook out the raw flour taste.
- Slowly pour in cold milk, whisking as you do to prevent lumps from forming.
- Add Taste of Bordeaux and California Sea Salt, continuing to mix as you do, and reduce heat to medium.
- Grate cheddar cheese and add to sauce, stirring a further 5-7 minutes until a thick sauce has formed. Remove from heat, and reserve.
- As the 4 hour mark approaches, pre-heat your oven to broil - usually around 550F.
- Bring a large pot of water to a rolling boil, and add pasta. Cook for about 8 minutes, or until just a touch under al dente.
- Reserve 1/2 Cup of the starchy water, and strain pasta. Return to the pot, add the reserved mornay sauce and pasta water, and stir with a spatula to distribute sauce evenly before pouring into a medium baking dish. Reserve.
- Remove ribs from their bath and bags, and place ribs on a foil lined baking sheet, reserving sauce.
- Pour rib sauce into a saucepan, and crank up to high.
- Pop ribs and spugnole in the oven, setting a timer for 5 minutes.
- When the rib sauce has boiled, remove from heat, and working quickly, spoon over broiling ribs at the 5 minute mark, cooking then for another 4-5 minutes, or when you can see a nice bark forming.
- Remove pasta and ribs from the oven. Slice ribs into individual slices, dust with Everything Brooklyn Bagel Seasoning, and plate.
- Use a slotted spoon to plate oi muchim in small individual bowls, or a larger communal bowl at the center of the table.
- Plate pasta with ribs, serve, and devour.