Korean Style BBQ Beef Short Rib Loaded Fries

Sear the beef short ribs in a hot pressure cooker or Dutch oven until deeply browned on all sides. Whisk together the coconut aminos, apple cider vinegar, sesame oil, ginger, and garlic, then pour over the ribs. Cover and pressure cook for 45 minutes, or braise on low heat for 2.5 hours until the meat is falling off the bone. Shred the meat, discarding the bones, and toss with the reduced pan juices.

Heat beef tallow in a deep pot to 180C. Pat the turnip sticks completely dry. Fry the turnips in the hot tallow for 6 to 8 minutes until they are golden and crispy around the edges. Remove with a slotted spoon, drain on paper towels, and toss immediately with sea salt and smoked paprika.

Divide the crispy turnip fries between two paper food trays. Pile the hot shredded Korean beef generously on top of the fries. Place an egg yolk on top of each pile so it can burst and enrich the beef as it is eaten, and scatter with sliced scallions.