I didn’t get what ‘momofuku‘ meant. I mean, I knew about a restaurant in New York called Momofuku by David Chang. Their pork shoulder Bo Ssam definitely caught a lot of attention. How it became a word used as a food application was what I didn’t get. People were using it as an adjective, “The pork buns are momofuku-ed”, as a verb, “Momofuku-ing my pork tenderloins” and a noun, “I had Momofuku chicken wings the other night”.
What the fuku is a momofuku?
It’s like a word that when applied to edibles automatically gets a stamp of deliciousness soldered to it. It’s almost a guarantee that it will be tasty and good. So mysterious and intriguing and elusive. At least that was how I perceived it. What you will find on Google are about David Chang’s food empire and cookbook, a bunch of recipes from food blogs recipes from David Chang, Elvis Costello’s album of the same name and Momofuku Ando, the creator of our beloved instant ramen. All of which are ‘tasty’ in its own right. But there is more.
Patterns. I looked for patterns by looking at accompanying words. Kimchi butter. Egg noodles. Oysters. Pickled cucumbers. Rice cakes. Lots of porky goodness. Lots of simple, high quality ingredients with a twang of Korean influences in terms of condiments, food preservation and heart.
Here’s a “Never-go-hungry-again” Ginger Scallion Sauce adapted from Momofuku cookbook but with my own twist. Items in italics are my adaptation.
- 2½ cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
- ½ cup finely minced peeled fresh ginger
- 2 cloves of garlic finely minced
- ¼ cup sunflower oil, heated
- 1 tablespoon soy sauce
- 2 teaspoon sherry vinegar
- ¾ teaspoon kosher salt, or more to taste
- 1 teaspoon sugar
- 1 heaping teaspoon of roasted sesame seeds
In David Chang’s cook book it said to mix all the ingredients together and let it sit for 15-20 minutes before use. I felt it was rather bland even after the letting the flavour meld for the stipulated time. SO, I decided to heat the oil through before combining it with the rest.
Mix all the ingredients together except the oil. Mix thoroughly in a heat-proof bowl. Heat the oil on the stove until hot but not smokey and pour the oil into the chopped scallion and ginger mixture and stir. Let it sit for 10-15 minutes before using. It will keep in the fridge for 2-3 days. Don’t use sparing, use as necessary as it’s delicious in boiled egg noodles, pasta, with steamed fish, boiled chicken, rice, and even as a condiment to go with oyster. Seriously.
By making this sauce, you are on track to the momofuku trail. I am a bit late to game but I believe good eats will always prevail at any time.