momofuku recipes
(photo by my friend Norey)
Ok, ok. I’m not gonna talk about Momofuku anything at all after this. Epic lunch service has begun at Ko. Ssäm Bar is still closed while it expands into the space next door. David Chang is still a celebrity. That photo of the pork buns still makes me slobber all over my keyboard.
If you really desperately want to recreate some of Momofuku’s dishes at home (and don’t mind roasting meat for like 8 hours in your oven), you’re in luck. The internet provides the very ambitious home cook with quite a few of Mr. Chang’s recipes.
Bo Ssäm - Ten glorious pounds of roasted pork shoulder.
Steamed Pork Buns - I could probably eat these every day (and die happily of congestive heart failure). Sexy pork photo here.
Smoked Chicken Wings - I almost gnawed my own finger off when I ate these. That’s how a) sticky and b) tasty the glaze is.
Asparagus with Poached Egg and Miso Butter - A spring veggie dish that might look familiar to some of you. This one is totally do-able.
Corn with Bacon and Miso Butter - A summer veggie dish. This one looks do-able too.
Pickled Ramps - I’ve seen this as a garnish for pan-fried skate. If you live near the Appalachians, you can forage for ramps in the spring and laugh at city folk who pay $4 for a small bundle of them.
More recipes from the October 2007 issue of Gourmet can be found at Epicurious.
(Previously: what I had for dinner at Ko on 8/17/08)
3 years ago