David chang

Utforska relaterade ämnen

Momofuku Ginger Scallion Noodles

Momofuku Ginger Scallion Noodles

Momfuku's Steamed Buns by David Chang via gouromettravellelr: The bun that conquered the world. #Steamed_Buns

Momfuku's Steamed Buns by David Chang via gouromettravellelr: The bun that conquered the world. #Steamed_Buns

David Chang's Chinese Chicken Noodle Soup Recipe // Dula Notes

David Chang's Chinese Chicken Noodle Soup

David Chang's Chinese Chicken Noodle Soup Recipe // Dula Notes

Momofuku Pork Belly

Momofuku Pork Belly

Chinese Chicken Salad - with crunchy noodles and an simple but amazing dressing by David Chang (Momofuku)

Chinese Chicken Salad

Chinese Chicken Salad - with crunchy noodles and an simple but amazing dressing by David Chang (Momofuku)

DAVID CHANG'S KIMCHI MAYONNAISE ~~~ this recipe is shared from the restaurant, "momofuku" [David Chang] [momofukufor2]

DAVID CHANG'S KIMCHI MAYONNAISE ~~~ this recipe is shared from the restaurant, "momofuku" [David Chang] [momofukufor2]

NYT Cooking: This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators. It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian. If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan pepperc...

Mapo Ragù

NYT Cooking: This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators. It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian. If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan pepperc...

This brussels sprouts recipe is by David Chang of Momofuku. Enough said, maybe? If not, consider the brilliance behind this dish. It infuses stodgy brussels sprouts with hints of savory, sweet, tart, and spicy.

This brussels sprouts recipe is by David Chang of Momofuku. Enough said, maybe? If not, consider the brilliance behind this dish. It infuses stodgy brussels sprouts with hints of savory, sweet, tart, and spicy.

David Chang's Sparkling White Kimchi // More Great Korean Recipes: http://www.foodandwine.com/slideshows/korean #foodandwine

Sparkling White Kimchi

David Chang's Sparkling White Kimchi // More Great Korean Recipes: http://www.foodandwine.com/slideshows/korean #foodandwine

This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere. (Photo: Marcus Nilsson for The New York Times)

Momofuku's Bo Ssam

This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere. (Photo: Marcus Nilsson for The New York Times)

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