Working Class Momofuku : Holiday Recipes
Thursday, May 1st, 2008 at
7:48 pm
All Max wants is to eat David Chang’s Momofuku Bo Ssam, but it’s way beyond his price range; instead, the Working Class Foodies make this roasted pork shoulder dish at home, and stretch the leftovers into a Momofuku-style ramen soup. Links: www.momofuku.com http www.marthastewart.com www.youtube.com Working Class Foodies is a weekly show on the Hungry Nation network with great food, organic recipes, and affordable cooking tips. Facebook: www.facebook.com Twitter: www.twitter.com Website: www.hungrynation.tv
Tagged with: Class • Holiday • Momofuku • Recipes • Working
Filed under: Organic Recipes
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what exactly are we supposed to baste it with?
it says baste every hour…. and idk what with?!
This is an EXCELLENT way to eat and great for having a dinner party! I really liked that you ate on small plates.
i dont think that it is the correct way to steam the rice… maybe, u should use electronic rice bowl instead, like in the asian kitchen..
they DID say it was a budget substitute, looks tasty as crap, and pretty easy to make
I noticed that you guys roasted the shoulder with two pans, is that an important thing to do? or was it just cause you guys felt like it?
@nm7kneeslapper Momofuku also makes it with skirt steak i believe. the cooking is a little different for the meat but served the same way.
no but you can use veggie oil or peanut oil
@nmac121: That’s all well and good, except that the quality of pork David Chang uses is much higher, and these guys also completely neglected the oysters.
a recipe with less salt would be simply to add less salt…
do you have a recipe with less salt? my family has high blood pressure and cant use all that salt. thanks
Can you use sesame oil as a neutral oil?
P.S.: love how you present this!! the sauce looks amazing!
david chang’s a bitch for charging 200 for this! trust me!
would this work well with another kind of meat besides pork?
Didn’t know you could get Berkshire bone in butt for $1.50 a pound. Forgot the oysters too.
Make some dumplings! =D
really enjoyed this video. When it comes down to it, David chang has mastered the art of marketing. In a town like NYC if you cant sell yourself ya cant sell nothing. You really took a $200 Bo Ssam and gave it a reality check. As a Korean this food is like the american version of a burger. Straightforward No BS Food. Good quality meat with a bright flavorful sauce, really a universally recognized element of cuisine. Heres to good food without the frou frou.
Those sauces look so good. Saving this so I can make them later.
what kind of vinegar did u use for making the sauces?
so bo ssam = 2 billion percent markup?
Just use a spoon to scrape off the ginger’s skin. There isn’t as much waste and it’s easier.
For squash, just get a peeler with a swiveling head. Or use a chef’s knife.
I love the video editing! So refreshing from the usual YouTube fare. Also, great vid all-around. I would love to eat at one of Chang’s restaurant one day, but for now, his book will have to do.
i think im gonna make this for thanksgiving hahah
haha…you’re wearing a threadless shirt…
I was wondering what vegetable peeler you guys own? I haven’t been able to find myself a good one that will peel through tough squash skin and ginger’s curves.
Thats so awesome!! i wan Bo Saam now