Glad you liked it. The master stock bumped with hoi sin is a nice way to dress it. There was a campaign to standardize the names for all those Asian greens here. Bok choy,gia lan,wom bock, & a bunch of others. I plate a lot more than I eat
Clarissa had that idea that you could do short ribs this way,she is on the $ as usual. No reason you couldnt smoke them after poaching,no reason you cant mix up your sauce with what ever you want to add to master stock after you defat it.
Oh, thank you for the compliment, Mick! Beef short ribs are pretty much my favorite beef cut, along with tongue and oxtail. I especially like Korean braised short ribs, and your master stock recipe sounds like it might be even more flavorful than that. I'm with Foam....I'm getting some parts ready to make your master stock!!
Have a great night!