"My maternal grandfather and I often went on hikes, skiing, or scavenging for wild herbs and fruits. Over time, I realized how rich my region was. I’ve always eaten Mézenc, even before it got the DOP recognition in 2006. Just like I like to bring out the best in my local producers, I love to bring out the best in the products of my region."
- 5 1/3 ounces (150 g) of doenjang (fermented soybean paste)
- 5 1/3 ounces (150 g) of gochujang (chile paste)
- 1 drizzle of sesame oil
- 1 drizzle of yuzu juice
Step 1: Vinegared mushrooms
Clean and dry the mushrooms and remove the ends.
Blanch the mushrooms in salted boiling water for 2 minutes. Drain them, then pat them dry. Place them in a bowl with the other ingredients. Cover with plastic wrap, then marinate in the fridge for at least 12 hours.
Step 2: Beef rib
Season the meat with salt, pepper, sliced garlic, and sunflower oil. Place the bay leaves and thyme on top.
Sear the meat in a pan with the butter.
Step 3: Ssamjang sauce
Combine the doenjang, the gochujang, the sesame oil and the yuzu juice.
Step 4: Mashed potatoes
Peel the potatoes, cut them into cubes, and cook in a pot of salted water. Mash them. Melt the butter with the milk and the cream, then incorporate the mashed potatoes.
Step 5: Shoestring potatoes
Peel the large potato and spiralize it on a spiralizer or use a vegetable grater to create long potato noodles. Fry at 302°F (150 °C) for a few minutes until golden brown. Drain, then season with salt.
Step 6: Plating
Cut the beef rib in two widthwise and serve it with the samjan sauce, mashed potatoes, mushrooms, and shoestring potatoes.
You could also use other mushrooms, like fresh porcinis, in this recipe.
This recipe comes from the book "Best of Pierre Sang Boyer" published by Éditions Alain Ducasse.
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