j biesinger
TVWBB Platinum Member
This is the second or third time I've cooked from the momfuku book and I have to say that once again, it impressed me. The recipes are really killer.
This meal was to be served at the sister-in-law's house as she was preparing it for sale, so she had a crew there cleaning. I thought I could bring a meal over and do everything outside to minimize kitchen clean up. I had a brinkman gasser which worked as my oven and stove, and a weber kettle to grill on.
I precooked some berkshire belly in the morning. I chilled it and sliced it and rewarmed it on the brinkman:
The belly was inserted in to a bun along with hoisin, pickled cukes, and cilantro:
At the same time, my wife was assembling ramen with ginger scallion sauce, and a tofu tomato salad (a cool asian twist on caprese). And I was sauteing corn and grilling hanger bits that were marinated in shallot, apple juice, soy, sesame oil, red pepper paste (Gochujang), and soybean paste (Ssamjang):
the marinade was not from the book. The hanger recipe listed, looked a bit tame, I didn't have much time to marinate and I was lacking garlic. So I made something spontaneously that I figure would be more paste-like and give me more flavor in less time.
For the corn, in a cast iron pan, I browned double smoked bacon, which was removed. Added the corn, and after getting cooked, the bacon, green onion, and miso butter.
Here's the hanger with corn and radish kimchee:
and the pork buns with the ramen:
actual buns from momofuku milk bar (for reference):
I cut a few corners on the corn, but it still was awesome. Its another example of how great this book is. Its one more really original recipes that blows your mind. If you have miso at home, I suggest making their miso butter, which is equal parts butter and shiro miso, and spreading it on roasted corn.
This meal was to be served at the sister-in-law's house as she was preparing it for sale, so she had a crew there cleaning. I thought I could bring a meal over and do everything outside to minimize kitchen clean up. I had a brinkman gasser which worked as my oven and stove, and a weber kettle to grill on.
I precooked some berkshire belly in the morning. I chilled it and sliced it and rewarmed it on the brinkman:
The belly was inserted in to a bun along with hoisin, pickled cukes, and cilantro:
At the same time, my wife was assembling ramen with ginger scallion sauce, and a tofu tomato salad (a cool asian twist on caprese). And I was sauteing corn and grilling hanger bits that were marinated in shallot, apple juice, soy, sesame oil, red pepper paste (Gochujang), and soybean paste (Ssamjang):
the marinade was not from the book. The hanger recipe listed, looked a bit tame, I didn't have much time to marinate and I was lacking garlic. So I made something spontaneously that I figure would be more paste-like and give me more flavor in less time.
For the corn, in a cast iron pan, I browned double smoked bacon, which was removed. Added the corn, and after getting cooked, the bacon, green onion, and miso butter.
Here's the hanger with corn and radish kimchee:
and the pork buns with the ramen:
actual buns from momofuku milk bar (for reference):
I cut a few corners on the corn, but it still was awesome. Its another example of how great this book is. Its one more really original recipes that blows your mind. If you have miso at home, I suggest making their miso butter, which is equal parts butter and shiro miso, and spreading it on roasted corn.
