Tag Archives: Momofuku

Gwa Kao (Chinese Taco Buns)

Gwa Kao, sometimes labeled Taco Buns, are found in the cold case with the noodles in my local Asian market. I bought them to serve a Momofuku-type pork belly, but have discovered they have other uses as well. Pop a … Continue reading

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Belly of the Beast

I have been messing around with pork belly, which is readily available at my new local market. You can’t go wrong with this stuff. I followed David Chang’s simple method in the Momofuku Cookbook: rub it with a salt/sugar cure, … Continue reading

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Recipe: Christina Tosi’s Corn Cookies

Second of my 3 holiday bakes. The lively Christina Tosi, pastry chef at Momofuku Milk Bar, has generously shared the recipe for her should-be-illegal corn cookies. (I suspect she actually uses even more butter than this, however.) Freeze dried corn … Continue reading

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Recipe: Chickpea salad with reverse vinaigrette

A little oil and a lot of vinegar brings stodgy garbanzos to life. Adapted from Annie Somerville’s Fields of Greens, by far the best of the three Greens cookbooks. 4 servings. Ingredients: 15-oz can garbanzo beans, drained (or equivalent amount … Continue reading

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Korean Fried Chicken Lunch at Momofuku Noodle Bar

The Mrs. treated us to a Korean fried chicken meal at Momofuku Noodle Bar on Manhattan’s Lower East Side. You get two whole chickens for a Benjamin, one fried up Korean style and southern style, and assorted condiments. They can … Continue reading

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Recipe: Carrot Pickle for Dave Chang

I found this recipe on chow.com originally, but it was way too sweet. After adjusting the ingredients I discovered it was the same pickling proportion used by David Chang in the Momofuku cookbook. If you want to mess with people, … Continue reading

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