Who doesn’t love a recipe that can be made all in one pot or pan? Not only does it speed up prep but also makes cleanup effortless. Even better when the recipe uses the cooking technique of braising, since most of the time is hands-off – simply add all of the ingredients to the pan and then allow time to create a meltingly tender meal. Then bring it straight to the table for elegant stove to oven to table serving.
Even our chef friends over at the Momofuku Culinary Lab are fans of one-pot meals, and recently dedicated an entire month to them. Chef David Chang and his team created some delicious one-pot meal braising recipes that feature one of our favorite pans, the Le Creuset enameled cast iron Braiser. Simple and tasty, they feature the signature bold flavors of his sauces and seasonings that bring that amazing Momofuku flavor straight to your home kitchen.
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Tingly Lamb Ssäm with Quick-Pickled Celery Slaw
This amazing braised lamb recipe is loosely inspired by a dish at the Majordōmo restaurant in Los Angeles which is based on Sichuan toothpick lamb. Bo ssäm is usually made with pork, but lamb shoulder is the perfect alternative when bathed in beer and soy sauce and allowed to braise for hours. While the lamb cooks, there is plenty of time to make the celery slaw and chili crunch laced yogurt – both add a refreshing brightness to cut through the rich lamb. Also be sure to serve with plenty of flatbread and lettuce, so you have lots of ssäm-building opportunities for friends and family.
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Soy and Cider Braised Chicken
This one-pot meal makes use of the savory superpowers of Momofuku Soy Sauce and Savory Seasoned Salt. They balance the tart flavor of the cider, creating an easy but flavorful fall-off-the-bone chicken dinner accompanied by sweet potatoes. If you’re not a fan of sweet potatoes, feel free to substitute your favorite kind of potato or even a can of chickpeas. Note that you don’t need to preheat or oil the braiser in advance — the chicken will release fat as the pan slowly heats and by the time it’s crispy, golden-brown and ready to flip, it will easily release from the pan.
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Korean Braised Short Rib Stew
Braised or barbeque short ribs are a Korean cuisine classic, and this recipe was inspired by a Gabli spot in Los Angeles that is a favorite of the Momofuku team: Sun Nong Dan. The ribs gently braise for a few hours in a sweet and savory combo of soy sauce, sake and apple juice until they are completely tender. Carrots, onions and potatoes round out the meal, along with the unusual crunchy addition of rice cakes. Chef tip: if you really want to create the Sun Nong Dan experience, feel free to top the stew with shredded mozzarella cheese when serving.
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Sticky BBQ Ribs with Baked Beans
The best ribs are definitely smoked—but according to our chef friends at Momofuku Culinary Lab, if you don’t have access to a smoker at home this is a great alternative. It’s the perfect recipe for a cozy weeknight dinner because it can be made ahead – the ribs are tossed in a sweet and spicy combo of ketchup, soy, honey and gochujang and allowed to marinate overnight. Then they are braised for hours until the meat falls off the bone, and finished in a pool of baked beans for a modern twist on the classic ‘pork and beans’.
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