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More About This Book

Overview

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.

Editorial Reviews

From Barnes & Noble
It is likely that Manhattan food denizens will greet this book with mixed feelings. On one hand, they will welcome the opportunity to finally have the recipes of master chef David Chang's pork buns and traditional dashi; on the other, they will instantly realize that the restaurant that they once treasured as an East Village secret has now become known to the whole world. Momofuko (literally "lucky peach" in Japanese) first opened in 2003 as a modest First Avenue noodle bar. Since then, Chang and his restaurants have won several James Beard Awards and been the subject of an extended "Chef on the Edge" New Yorker article and Charlie Rose interview. This is the first book by one of the most celebrated young chefs in the county.
Christine Muhlke
In both food and tone, Momofuku encapsulates an exciting moment in New York dining. In 20 years, when we're all eating McKimchi burgers and drinking cereal milk, we'll look back fondly on the time when neurotic indie stoners and their love of Benton's bacon changed the culinary landscape.
—The New York Times
More Reviews (1) Fewer Reviews
From The Critics
Chang, master restaurateur and chef, and Meehan, a New York Times food writer, join forces in this stellar collection of recipes from Chang's restaurants—Momofuku, Ssäm Bar and Ko. Chang is a man possessed with a deep love of ramen and a clear passion for food. This book pays tribute to the humble noodle, which Chang has elevated to a near art form, and the wide array of cuisine he serves. Filled with 150 gorgeous, full-color photos and an engrossing narrative, this book is a treat for the eye, mind and palate. Chang's special touches are seen in every dish. Chicken wings are cooked with bacon in rendered pork or duck fat, and pan-roasted asparagus are adorned with poached eggs and miso butter. Fried (or roasted) cauliflower is drizzled with fish sauce vinaigrette, and roasted New Jersey diver scallops are served with kohlrabi puree and iwa nori. Of course, recipes for noodles abound, including Momofuku ramen, ginger scallion noodles, and Alkaline Noodles. Other staples include ramen broth, ramen toppings, and rice with miso soup. Be forewarned: Chang gears the cookbook to only the most experienced of cooks, with many dishes requiring several steps. Nevertheless, Chang presents a collection both stunning and engaging. (Oct.)

Product Details

  • ISBN-13: 9780307451958
  • Publisher: Crown Publishing Group
  • Publication date: 10/27/2009
  • Pages: 304
  • Sales rank: 21,551
  • Product dimensions: 8.20 (w) x 10.10 (h) x 1.00 (d)

Meet the Author

David Chang
David Chang
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).

Read an Excerpt

Momofuku

By David Chang

Clarkson Potter

Copyright © 2009 David Chang
All right reserved.
ISBN: 9780307451958
Ginger Scallion Noodles

Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown.

Ginger scallion sauce is one of the greatest sauces or condiments ever. Ever. It's definitely a mother sauce at Momofuku, something that we use over and over and over again. If you have ginger scallion sauce in the fridge, you will never go hungry: stir 6 tablespoons into a bowl of hot noodles—lo mein, rice noodles, Shanghai thick noodles—and you're in business. Or serve over a bowl of rice topped with a fried egg. Or with grilled meat or any kind of seafood. Or almost anything.

At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. (Not because it's a bad idea or anything, just that we've got hoisin in our pork buns, and too much hoisin in a meal can be too much of a good thing. Feel free to add it back.)

The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with ¼ cup each of Bamboo Shoots; Quick-Pickled Cucumbers; pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. But that's because we've always got all that stuff on hand. Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life. For real.

ginger scallion sauce
makes about 3 cups

• 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to
    2 large bunches)
• 1/2 cup finely minced peeled fresh ginger
• 1/4 cup grapeseed or other neutral oil
• 1 1/2 teaspoons usukuchi (light soy sauce)
• 3/4 teaspoon sherry vinegar
• 3/4 teaspoon kosher salt, or more to taste


Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

Continues...
Excerpted from Momofuku by David Chang Copyright © 2009 by David Chang. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Recipe

ginger scallion noodles

Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown.
Ginger scallion sauce is one of the greatest sauces or condiments ever. Ever. It's definitely a mother sauce at Momofuku, something that we use over and over and over again. If you have ginger scallion sauce in the fridge, you will never go hungry: stir
6 tablespoons into a bowl of hot noodles-lo mein, rice noodles, Shanghai thick noodles-and you're in business. Or serve over a bowl of rice topped with a fried egg. Or with grilled meat or any kind of seafood. Or almost anything.
At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. (Not because it's a bad idea or anything, just that we've got hoisin in our pork buns, and too much hoisin in a meal can be too much of a good thing. Feel free to add it back.)
The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with 1/4 cup each of Bamboo Shoots (page 54); Quick-Pickled Cucumbers (page 65); pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. But that's because we've always got all that stuff on hand. Improvise toyour needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life.
For real.

ginger scallion sauce
MAKES ABOUT 3 CUPS

21/2 cups thinly sliced scallions (greens and whites; from 1 to
2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed or other neutral oil
1 1/2 teaspoons usukuchi (light
soy sauce)
3/4 teaspoon sherry vinegar
3/4 teaspoon kosher salt, or more
to taste

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after
15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.
Customer Reviews
Average Rating 3.5
( 38 )

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  • Posted October 17, 2009

    more from this reviewer

    Reality Cooking

    The Korean American chef David Chang's cookbook, Momofuku, is not a typical cookbook. It talks about his struggles to open a restaurant in New York City, and contains lots of "F bombs" and recipes with exotic hard-to-find ingredients and time-demanding complex preparation. To the surprised (or even shocked) American readers, I would like to draw attention to deeper meaning of Mr. Chang's message.

    Modern consumers (in the West but also increasingly in affluent Asian countries) still cook a lot of meals themselves and enjoy the time in the kitchen. We use highly processed ingredients and follow recipes with a focus on simplicity and quickness. Other than deer hunters and vegetable gardeners, we live in a sanitized world detached from the food sources.

    Momofuku's language and demanding recipes force us to recognize that preparation for food can be a hard, hot, and grueling process, that restaurant is an "ugly, nasty business." This is exactly what every other cookbook wants to cover up. We eat animal corpses and eat plants alive. Reflection of this fact makes us uncomfortable. We want to avoid this reflection sitting at the dinner table. We much prefer thinking about how nice the Almighty is in creating these animals and plants for us as rulers of the world to enjoy. But here is the advantage of the Eastern way of realistic thinking about human nature, which could provide deep motivation for changing it.

    I have long wondered, as Mr. Chang does, why there is no pig head for sale in supermarkets. He includes the recipe for a pig's head torchon (a cylindrical pâté) with instructions to "grasp that fact" that "pigs have heads." You may have tasted pig tongues and ears. Let me assure you, the other parts of the pig's head are just as delicious, with different flavors and textures. And by the way, the cheek muscle is one of the most tasteful parts of a fish. Read on at www.2cobe.com

    5 out of 7 people found this review helpful.

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  • Posted January 23, 2010

    more from this reviewer

    David Chang:Up Close, Personal & the Recipes!

    I bought this book for my husband, a chef (we own & operate a restaurant ourselves) because we were hoping to repeat the magic that David Chang creates in his unique restaurants. If you don't live in NYC or don't read the food critics, you might not know about David Chang. He has won countless awards for his creativity & innovation. He's been featured in countless food shows & magazines. But perhaps the greatest accolades come from the NYC chefs who flock to his restaurant after they finish their shifts. His food is sublime,simply delicious & totally satisfying! We savored his Pork Buns, among other treats, when we were in NY last year & we wondered how he did it. How great to find a cookbook to let us in on the secrets! My husband just made David's Pork Belly... the buns are yet to be created since we live in Vermont & don't have a local Asian purveyor but the pork is so wonderful! It's been rendered so that a lot of the fat is gone & only the wonderful flavor remains...similar to duck confit...it's like bacon confit. I can't tell you how fantastic it is! I'm not a cook but I thank my stars for marrying one...but I do believe these recipes are possible for most food-loving people. The book itself is full of anecdotes, fantastic photos & easy instructions about how to do things. I love a cookbook with photos because they make me want to have that item & this book is so full of mouth-watering photos that you come away drooling. It's also a book for people in the restaurant business because David discusses the the work of feeding his customers & the process of creating & building his restaurants...the ideas, ideals, menus, glitches, etc. It's a great read even if you're not a cook.AND the photos will leave you salivating. I feel fortunate to have tasted David Chang's food at his Noodle Bar & Ssam Bar because it has given us the desire to re-create his magic here in Vermont. Buy this book! It will inspire you!

    4 out of 5 people found this review helpful.

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  • Posted February 13, 2010

    Makes me want to eat noodles

    This book is seriously inspiring. Not just a compendium of great recipes, but also a very entertaining read on the history of Chang's business. Reading it made my mouth water and made me want to eat more noodles.

    3 out of 3 people found this review helpful.

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  • Posted January 12, 2010

    Definitely not just a cookbook!

    Not only does this contain very detailed recipes of some of my favorite dishes from the Momofuku empire, but it is also a behind-the-scenes look of the stories behind the venues in which they are served.
    David Chang's rise to become one of the hottest new chefs on the scene is told in a gritty, honest and raw account. This book is both incredibly entertaining and informative. It is amazing how long the prep times are on many of his dishes, and some of the ingredients may be a little bit of a hassle to obtain- but it is all worth it. I would not recommend this for the beginner cook, but for those who are intermediates, or interested in challenging themselves, the result can be quite satisfying.

    3 out of 3 people found this review helpful.

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  • Posted February 13, 2010

    Fun; tasty

    Interesting and fun to read, and the recipes I've tried are great. Some ingredients can be hard to find. Lots of cursing, so be warned.

    2 out of 3 people found this review helpful.

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  • Anonymous

    Posted November 18, 2010

    balls

    on your chin

    0 out of 3 people found this review helpful.

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  • Anonymous

    Posted February 14, 2010

    Fun food porn

    Insight into his creativity. Great food porn.

    0 out of 3 people found this review helpful.

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  • Posted December 28, 2009

    Great!

    I found Momofuku cookbook to be an interesting read. David Chang shares his wisdom and experience on creating great exciting foods! I gave it as a gift to several foodie people this christmas in hopes they will enjoy it as much as I have!

    0 out of 1 people found this review helpful.

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