The Lucky Peach

I always hear rave reviews on Momofuku in NYC. It is known as a great after hours place for ramen and beers. I haven't been there but one day I will trek my way in the village.

Ramen is one of my comfort foods. Once in a while I have these noodle cravings that I drive about an hour and a half to have an authentic bowl of Japanese Ramen noodles in Fort Lee. I have this idea that maybe I can make my own broth and buy  a fresh pre-made noodles in Mitsuwa. So, when I heard that Momofuku owner and chef David Chang is publishing his own recipe book based on his popular dishes, I need to check this out.

Momofuku meant lucky peach in Japanese. It is also the first name of the man that has invented the instant noodle. Although, David Chang is Korean-American, his passion with everything noodles made this his specialty. His specialty is French cooking and you would also find good fusion pastry desserts.

David Chang introduction.

The broth recipe is tedious but you can make it in a large batch.

Another reason I want to read this recipe book was for the recipe of his famous Bo Ssam. It is the Korean version of the Lechon but they marinate it overnight with salt and sugar and oven roast for at least 5 hours. It is easy to make.

You eat it by wrapping around the lettuce with rice and some Korean sauces. With David Chang's recipe, he recommends to pair it with fresh oysters. I plan to make it (sans oysters) and let my sisters try it on a test run.

A close-up from the photo. This should how it look like. Unlike the lechon, it didn't have the crispy skin but the sugar gave it the glace and the flavor.

Aren't you hungry yet?