Enjoy an incredible meal with these Creamy Miso Mushroom Momofuku Noodles filled with umami flavors!
We love the flavor and simplicity of these fancy Momofuku noodles. They only take 30 minutes to make and everyone love them.
I experimented with my new favorite food find; Momofuku Chili Crunch and came up with four delicious and slightly spicy appetizer and dinner recipes.
Make these homemade Momofuku noodles for an easy but delicious dinner at home.
Scroll through these 12 Momofuku-inspired recipes that have left an indelible mark on the culinary landscape and soon, your kitchen.
This brussel sprouts with fish sauce recipe will add much-needed spark to your winter diet (and your Thanksgiving spread). Adapted lightly from Momofuku.
Recipe video above. This is David Chang's famous Momofuku Bossam (or Bo ssam), his take on the traditional Korean pork dish that costs US$250 at his NYC restuarant! Pork shoulder is dry cured so it's seasoned from end to end, then slow roasted until fall apart tender and finished with a brown sugar crust. Serve with condiments for DIY lettuce wraps for an epic eating experience that will be remembered for years to come!
Photographs from my meal in New York, USA at Momofuku Ko on January 23, 2015 Read more...
Recipe video above. This is David Chang's famous Momofuku Bossam (or Bo ssam), his take on the traditional Korean pork dish that costs US$250 at his NYC restuarant! Pork shoulder is dry cured so it's seasoned from end to end, then slow roasted until fall apart tender and finished with a brown sugar crust. Serve with condiments for DIY lettuce wraps for an epic eating experience that will be remembered for years to come!
Korean fusion style bo ssam recipe. It means tender and pull apart slow roasted pork shoulder!
Currently, I am in the midst of an endeavor to bake through the Momofuku Milk Bar cookbook. I’ve titled this challenge the Momofuku Milk Bar Exams. So far, I’ve aced through: . . no. 1 …
Highlights Chili Crunch is the perfect level of spicy; it will punch up your favorite foods without knocking out your tastebuds. Perfect on eggs, noodles, pizza, and even ice cream. Non-GMO, vegan, and gluten-free Chili Crunch has been featured in The New York Times, Hypebeast, The TODAY Show and more. Description If you’ve been to one of their restaurants, you know that Momofuku is serious about good food. They were founded by Chef David Chang in New York. From opening restaurants around the world and now to your kitchen, Momofuku is bringing their flavors to you. Momofuku Chili Crunch is a spicy-crunchy chili oil from Chef David Chang. With three types of Mexican chilis, crunchy garlic and shallots, original Chili Crunch adds a perfect punch of heat and texture to your favorite dishes. It’s their classic for a reason.
This Momofuku Banana Hazelnut Cake has the Momofuku specific layering, but more flavor and texture than you can imagine. The banana and hazelnut go perfectly together, creating an amazingly delicious cake.
Toss shrimp with 1 tablespoon of Momofuku Spicy Seasoned Salt and set aside at room temperature or refrigerate for up to 6 hours. Heat olive in a skillet over medium-high heat. Add shrimp and sear on each side for 30 seconds. Reserve cooked shrimp on a plate. Melt butter in the same skillet. Add onion, season with Kosher salt, and cook for 2 minutes. Lower heat to medium-low and continue to cook for 10 to 15 more minutes, until they are very soft and starting to caramelize. Add garlic, and cook for 1 minute, then add in white wine and allow to reduce by about half. Add 1½ cups of water and nestle in 2 packs of Momofuku Noodles. Add noodle sauce mix to water and bring to a boil. Boil for 1 minute then flip noodles and cook another 2–3 minutes, teasing out the noodles as they cook. Add back in cooked shrimp, then stir constantly as liquid starts to reduce and emulsify. The noodles are done when the sauce has thickened around the noodles but not entirely evaporated. Top with 1 teaspoon of grated lemon zest, chopped scallions, and more Spicy Seasoned Salt. Serve with lemon wedges. //Render recommended product//
This is an adaptation from the epicurious.com recipe, which is supposed to be from the Momofuku Cookbook by David Chang
Momofukus Bo Ssam can be made into neat little wraps but this pork shoulder is so good you'll want to tear into it with your hands! And it's so simple! #BoSsam
These oft copied buns were made famous by Momofuku in New York. Nowadays, many places make their own version of them and these softer-than-soft folded over buns can be filled with all manner of delicious fillings from pork belly, crispy skinned duck to luscious lamb. The process for the buns isn't that hard for those that bake bread from scratch and the only real difference is in the steaming of the buns rather than baking. Given that Mr NQN was at home during the holiday break I thought it might be a fun task to do during the day.
This recipe's momofuku pork buns are salty and sweet and texturally interesting. They’re fun to eat, and they involve pork belly, a close cousin of bacon.
Scroll through these 12 Momofuku-inspired recipes that have left an indelible mark on the culinary landscape and soon, your kitchen.
