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Momofuku Hardcover – October 27, 2009
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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 of Momofuku); Quick-Pickled Cucumbers (page 65 of Momofuku); 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.-- David Chang
- 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
(Makes about three cups)
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.
From Publishers Weekly
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Top Customer Reviews
In any case, I wanted something better than the packages available at the local Asian grocery store. Now, a month later, not only are my ramen noodles exquisite, but Momofuku has made me a much better cook. Here's why:
* Chang's attention to the quality of the ingredients one uses: I found a local farmer who raises pigs and drove an hour and a half on beautiful Oklahoma country roads to her place. My freezer is now packed with wonderful cuts of free ranging, non-chemical raised pork, stew meat, and bacon.
* His large quantities did not deter me. Actually, the book's advise on how to store food is perfect for my family of two. I made a huge pot of ramen noodle broth, let it reduce and once ready (simmered for 6 hours), stored in small containers in the freezer. Now I have absolutely wonderful broth for months. (Note: as a Colombian from the Andes, I don't want my broth to have any fishy flavor, so I excluded the Kombu from Chang's recipe)
* Chang's recipe for roasting pork is amazing too! I followed it by the book and ended up with something so good I had a hard time believing I had made it. I roasted a huge chunk of shoulder, and once ready and cool, shredded it, divided it in small zip lock bags, and to the freezer. As with the broth, I have excellent roasted pork to add to our weekly ramen noodles.
* Chang's creative techniques: I will never fry chicken any other way. Momofuku's recipe for fried chicken is exquisite.Read more ›
Many of the recipes are time consuming. But it's care, quality and skill that makes good restaurants stand out. Momofuku's recipes certainly rule out the ordinary.
I am Chinese-American and make my soups by simmering bones for 6 hrs, that is what is takes - so David Chang's ramen broth is the real deal. This is the first I heard about adding tare, that must be the killer deal. No MSG here.
Some of the reviews scared me off at first but not all the recipes are difficult. I made the braised pork belly. Dude. This is an EASY recipe. Marinate w/salt & sugar overnight and stick it in the oven. Made the steam bun thing and all. Yummy, worthwhile and actually easy. Oh, and it's like one of their flagship dishes.
He is Korean-American and he actually made Kimchi better. I tried the nappa and cucumber kimchi and it rocks. So much better than the standard kimchi, it's got lots ginger, sugar and fish sauce too.
I don't think I'll ever play around with food glue or make deep fry pork rinds at home but this cookbook is not titled, 'home cookin momofuku'. It does, however, makes you appreciate what it takes to prepare their food.
This is a cookbook that requires some asian ingredients and cooking methods. So if you've never even purchased a chinese or korean cookbook or never made anything but a stir-fry, the recipes may seem daunting. If you don't make any of recipes, it teaches a few things and it's also a good read.
David Chang is a young, energetic and creative chef who takes you down the path of his success. He is very entertaining so it also fun to read (minus his expletives).Read more ›
In fact, straightforward recipes are fairly rare in this book. Rather, they're tutorials -- each step is a paragraph about process and technique, and I'm already a better cook (and restaurant patron) just for having read them. The book itself is trademark Clarkson-Potter (think Barefoot Contessa and Martha Stewart books) -- smooth, heavy pages filled with full-color photographs of food, the restaurants, diners and staff -- many of which evoke a sense of motion and hectic energy. That energy is reinforced by Chang's conversational text, including profanity (which feels seamless and characterizing) and absolute gems of instruction. For example, for a pan-roasted rib eye (a do-able recipe), Chang advises to "Season the steak liberally with salt -- like you'd salt a sidewalk in New York in the winter," and, after cooking, to "Let the steak rest. Just leave it the hell alone"; about removing the fat from pigskin in the process of making pork rinds (*not* a do-able recipe): "Scrape gently but with determination."
Highly recommended for uber-motivated -- and armchair -- cooks.
Most Recent Customer Reviews
When I first spent the money on this book I thought I was going tits up and bankrupt. Then I read it and WOW! I'm still broke but I make a mean Ssam sauce. Read morePublished 7 days ago by Nick Buckingham
My husband loved it and if you have watched in Netflix the author is even better!Published 8 days ago by M. Taylor
More story telling than recipes. The recipes are not every day meals, the vast majority of them are high in fat. Also, expect A LOT of pork dishes. Read morePublished 1 month ago by Gee
For us the book was damaged. Lining and pages were not "glued" properly causing pages to fall out and the inner lining to be very filmsy which did not hold the pages... Read morePublished 1 month ago by T Chan
Bought this for my mom - she's yet to use it but I've tried a few recipes out of it and they are out of this world.Published 3 months ago by Kyle B
I am giving this book a simple, yet deserved 2 based on the lack of "cookbook" in a cookbook for the public. It did not help that the book I was sent was damaged. Read morePublished 4 months ago by Chef Clay