Tag Archives: Momofuku

Recipe: David Chang Pickles

Posted on January 20, 2022 by Burnt My Fingers

If you look on page 65 of your Momofuku cookbook*, you’ll find David Chang’s recipe for quick salt pickles. It couldn’t be simpler: slice cucumbers super thin, then toss with a mix of 3 parts sugar to 1 part Kosher … Continue reading →

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Gwa Kao (Chinese Taco Buns)

Posted on May 15, 2014 by Burnt My Fingers

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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(Pork) Belly of the Beast

Posted on March 28, 2013 by Burnt My Fingers

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

Posted on December 21, 2012 by Burnt My Fingers

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

Posted on June 22, 2012 by Burnt My Fingers

A little oil and a lot of vinegar brings stodgy garbanzos to life in this chickpea salad. 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, … Continue reading →

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Korean Fried Chicken Lunch at Momofuku Noodle Bar

Posted on April 11, 2012 by Burnt My Fingers

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

Posted on February 16, 2012 by Burnt My Fingers

I found this carrot pickle 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 … Continue reading →

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