David Chang, Peter Meehan
Format: PDF / Kindle (mobi) / ePub
Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.
Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.
or stirring (safer) until the butter has melted, the corn is glossy with the sauce, and there's no broth pooled in the bottom of the 4 cups corn kernels (cut from 4 to 5 cobs) Heaping ¼ cup Roasted Onions (page 61) ½ cup Ramen Broth (page 40) Kosher salt and freshly ground black pepper 1 cup sliced scallions (greens and whites) pan, just a minute or two. 5. Transfer the corn to serving bowls, scatter with the sliced scallions, and serve hot or warm. noodle bar 93 brussels sprouts kimchi
make a ssam out of something. There's really no limit on what you can eat ssäm-style. Ours was something like a marriage of a bo ssäm and a northern California— style burrito. It was a large flour tortilla painted with hoisin sauce and wrapped around rice, shelled edamame, shredded pork shoulder, roasted onions, kimchi, and soy-pickled shiitakes. The restaurant would be called Ssam Bar, and it would serve these burrito-ssams, like a Korean-ish version of Chipotle. It would become a fast food hit,
Robuchon. Real restaurants. Measured against them, we looked like a bunch of fucking clowns. That year we bought tickets to the Beard awards gala for every cook we could give the night off to, rented a huge party bus outfitted with smoke machines and laser lights and flat-screen TVs, and threw down, because it was so funny to us we couldn't do anything but toast our ridiculous luck. 124 momofuku Then I won the Rising Star Chef award that night, which was crazy. I guess it was around that time
yuzu mayonnaise SERVES 4 I'm embarrassed at how Sandra Lee-simple this dish is. But you need crab claws from Jonah crabs—like Florida's stone crabs, but from the cold waters off Maine—which you probably won't find at your local fish market. No problem. You can do what we do, and what most every restaurant that serves them does: have them shipped to you frozen (and parcooked and cracked open) from Maine, ready to be defrosted and eaten. Then you need a few shelf-stable pantry items—Kewpie
them, I had the opportunity to work as a fish butcher at Sushi Yasuda, one of New York's best sushi restaurants, but I didn't want to go back to America and work in a Japanese restaurant. (Though if I were to learn sushi today, I would definitely want to work for Chef Yasuda. The guy's amazing.) I was looking for a place that would be a challenge, a place where I could improve and prove myself. I'm sure that if wd~5O had been open at the time, I would have wanted to work there. It came down to