Momofuku

Momofuku

by David Chang, Peter Meehan

ISBN-10: 030745195X
ISBN-13: 9780307451958
Region: Japan
Publisher: Clarkson Potter
Publication Date: October, 2009
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Recipe Index

Recipesort icon Page Rating
48-Hour Short Rib, Braised Daikon, Pickled Carrot & Mustard Seeds 273
0
5:10 Eggs 256
0
Alkaline Noodles (aka Ramen) 48
0
Apple Pie Filling 292
0
Avocado Puree 285
0
Bacon Dashi 45
0
Bacon Dashi with Potatoes & Clams 102
0
Bay Leaf Butter 238
0
Bay Scallops, Dashi, Chive Oil & Pineapple 138
0
Bà¡nh Mଠ205
0
Bev Eggleston’s Pork Shoulder Steak 182
0
Bo Ssà¤m 166
0
Brussels Sprouts, Kimchi Puree & Bacon 94
0
Buttermilk Dressing 242
0
Caramelized Cornflakes 287
0
Cereal Milk 283
0
Cherry Tomato Salad, Soft Tofu & Shiso 95
0
Chicharrón 231
0
Chicken & Egg 83
0
Chicken Liver Terrine 207
0
Chicken Wings 86
0
Chocolate-Hazelnut Thing 285
0
Cinnamon Dust 293
0
Confit Fingerling Potatoes 189
0
Cucumber Kimchi (aka Oi Kimchi) 75
0
Cured Hamachi, Horseradish-Edamame Puree & Furikake 142
0
Dashi-Braised Daikon 275
0
English Muffin 235
0
Fines Herbes Salad 255
0
Fingerling Potato Chips 255
0
Fish Sauce Vinaigrette 177
0
Fluke, Buttermilk, Soy & Poppy Seeds 241
0
Fried (or Roasted) Brussels Sprouts with Fish Sauce Vinaigrette 160
0
Fried (or Roasted) Cauliflower with Fish Sauce Vinaigrette 159
0
Fried Apple Pie 289
0
Fried Chicken 89
0
Fried Slow-Poached Eggs 53
0
Frozen Foie Gras Torchon 270
0
Fuji Apple Salad, Kimchi, Smoked Jowl & Maple Labne 162
0
Ginger Scallion Noodles 57
0
Grilled Lemongrass Pork Sausage Ssà¤m, Daikon, Carrot, Herb & Fish Sauce Vinaigrette 176
0
Grilled Octopus Salad, Konbu, Bamboo Shoots & Pickled Chiles 105
0
Grilled Rice 279
0
Ham Terrine 208
0
Kimchi Consommé for Oysters 136
0
Kimchi Stew Rice Cakes & Shredded Pork 63
0
Ko Kimchi Consommé 248
0
Ko Kimchi Consommé, Pork Belly, Oysters & Napa Cabbage 245
0
Kohlrabi Puree 261
0
Korean Red Dragon Sauce 60
0
Macerated Strawberries 213
0
Maine Jonah Crab Claws with Yuzu Mayonnaise 140
0
Marinated Hanger Steak Ssäm, Red Kimchi Puree & Ginger Scallion 169
0
Miso Butterscotch 293
0
Momofuku Pork Buns 79
0
Momofuku Ramen 39
0
Momofuku Shortcakes 211
0
Mustard Seed Sauce 173
0
Napa Cabbage Kimchi (aka Paechu Kimchi) 74
0
Nori Powder 278
0
Octo Vinaigrette 107
0
Onion Soubise 254
0
Oyster Garnishes: Kimchi Puree 134
0
Oyster Garnishes: Melon Gelée 135
0
Oyster Garnishes: Pickled Asian Pear & Black Pepper 134
0
Oyster Garnishes: Pickled Fennel & Yuzu Kosho 134
0
Pan-Roasted Asparagus, Poached Egg & Miso Butter 90
0
Pan-Roasted Bouchot Mussels with Os 100
0
Pan-Roasted Dry-Aged Rib Eye 187
0
Peas with Horseradish 99
0
Pickled Apples or Asian Pears 66
0
Pickled Beets 66
0
Pickled Cantaloupe, Watermelon, or Other Melon 66
0
Pickled Carrot & Daikon Julienne 177
0
Pickled Carrots 68
0
Pickled Cauliflower 68
0
Pickled Celery 68
0
Pickled Chanterelles 261
0
Pickled Cherries 68
0
Pickled Chiles 68
0
Pickled Crosnes 68
0
Pickled Fennel 69
0
Pickled Mustard Seeds 72
0
Pickled Napa Cabbage 69
0
Pickled Ramps 69
0
Pickled Shiitakes 73
0
Pickled Sunchokes 69
0
Pickled Tokyo Turnips 69
0
Pickled Watermelon Rind 72
0
Pig’s Head Torchon 201
0
Pine Nut Brittle 269
0
Poached Rhubarb 212
0
Pork Belly for Ko Kimchi Consommé 247
0
Pork Belly for Ramen, Pork Buns & Just About Anything Else 50
0
Pork Belly Ssà¤m (aka Sam Gyup Sal Ssà¤m) with Mustard Seed Sauce 172
0
Pork Shoulder for Ramen 51
0
Praline Paste 286
0
Quick Salt Pickles, Master Recipe 65
0
Quick-Pickled Cucumbers 65
0
Quick-Pickled Daikon 65
0
Quick-Pickled Radishes 65
0
Radish Kimchi (aka Kakdugi) 75
0
Ramen Broth 40
0
Ramen Toppings: Bamboo Shoots (aka Menma) 54
0
Ramen Toppings: Fish Cakes (aka Naruto) 54
0
Ramen Toppings: Nori 54
0
Ramen Toppings: Seasonal Vegetables 54
0
Ramp Ranch Dressing 183
0
Red-Eye Mayonnaise 145
0
Rice with Miso Soup 277
0
Riesling Gelée 268
0
Roasted Fingerling Potatoes 189
0
Roasted Mushroom Salad, Braised Pistachios, Pickled Sunchokes & Radishes 157
0
Roasted New Jersey Diver Scallop, Kohlrabi Puree & Iwa Nori 259
0
Roasted Onions 61
0
Roasted Rice Cakes 59
0
Roasted Sweet Summer Corn, Miso Butter, Bacon & Roasted Onions 93
0
Scallion Oil 103
0
Shaved Foie Gras 267
0
Shiro Shoyu Vinaigrette 242
0
Short-Grain Rice 279
0
Shrimp & Grits 110
0
Sichuan Crawfish 104
0
Slow-Poached Eggs 52
0
Smoked Eggs 256
0
Soft-Cooked Hen Egg, Caviar, Onion & Potato 253
0
Sour Cream Ice Cream 293
0
Spicy Pork Sausage & Rice Cakes, Chinese Broccoli & Crispy Shallots 178
0
Ssà¤m Sauce 167
0
Steamed Buns 81
0
Taré 42
0
Traditional Dashi 44
0
Vinegar Pickles, Master Recipe 66
0
Whipped Cream 213
0
Xo Consommé 137
0
Xo Sauce 154
0
Xo with Baby Bok Choy 155
0
Xo with Long Beans (or Green, Wax, or Purple Beans) 155
0
Xo with Sugar Snap Peas 155
0
“Brick” Chicken 195
0
“Ghetto Sous Vide” Marinated Hanger Steak Ssà¤m 170
0

Publishers Information

About Momofuku

Publisher Web Link: http://www.randomhouse.com/crown/clarksonpotter/index.php

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. (http://www.randomhouse.com/)

Author Information

About David Chang

Author Web Link: http://www.momofuku.com/

DAVID CHANG is the chef and owner of Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, and Momofuku Bakery & Milk Bar, all located in New York City’s East Village. He has been named a Food & Wine Best New Chef, a GQ Man of the Year, a Rolling Stone Agent of Change, and a Bon Appétit Chef of the Year. He has taken home three James Beard Awards: Rising Star Chef, Best Chef New York City, and Best New Restaurant (Momofuku Ko). This is his first book. (http://www.randomhouse.com/)

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