18 David Chang Recipes to Try (2024)

Chef David Chang has been challenging the way we think about food since he opened his first restaurant in 2004, New York's Momofuku Noodle Bar. Food & Wine named him a Best New Chef in 2006, the same year he opened Momofuku Ssäm Bar. Today, he owns restaurants across the globe, has garnered multiple James Beard Awards and nominations, and has starred in several food shows, including his own Ugly Delicious and The Next Thing You Eat. With this collection of Chang's Momofuku recipes, we're sure the next thing you eat is bound to be delicious, whether it's sushi rolls, kimchi, or spicy mint brussels sprouts.

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Korean Sushi Rolls with Walnut-Edamame Crumble

18 David Chang Recipes to Try (1)

David Chang was inspired to make these playful rolls by a snack he had at Yunpilam, a temple in South Korea, where the nuns served him edamame mixed with walnuts and molasses. His rolls have an edamame and walnut filling; unlike other sushi rolls, they can be served warm.

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Super-fast Salt and Sugar Pickles

18 David Chang Recipes to Try (2)

In Japan, salt pickles are a staple. Chef David Chang serves his right after seasoning, while they're still vibrant and crunchy.

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03of 18

Spicy Brussels Sprouts with Mint

18 David Chang Recipes to Try (3)

The sweet-and-salty vinaigrette on these sprouts, bolstered by fresh herbs and chiles, is a staple at David Chang's Manhattan restaurant Momofuku Ssäm Bar. The key to the dish is to almost burn the brussels sprouts; the charred flavor is irresistible.

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04of 18

Chawan Mushi

18 David Chang Recipes to Try (4)

David Chang's cookbook Momofuku reveals the wildly creative New York City chef's obsession with Asian flavors, as in this steamed Japanese egg custard with mushrooms and crabmeat.

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Sugar Snaps and Snow Peas with Grated Fresh Horseradish

18 David Chang Recipes to Try (5)

Convenience-store wasabi-coated peas, a fiery, crunchy snack, inspired this vibrant summer dish. David Chang decided to echo the flavor of the peas by tossing some of his favorite crisp vegetables from the farmers market (including snow peas and sugar snaps) with fresh horseradish. Be sure to grate the horseradish at the very last minute, he advises, since it loses potency quickly as it sits.

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Sparkling White Kimchi

18 David Chang Recipes to Try (6)

"You see 7UP quite a bit in Korean recipes," says David Chang. "My mom cooked with it: She put it in a noodle dish, she added it to beef stock." When he wanted to prepare a quick, unconventional version of kimchi, Chang opted for 7UP. It adds lovely bubbliness to the cabbage and can be served as a side dish, like traditional red chile kimchi or with cold noodle soup.

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Honey-Soy-Glazed Vegetables with Crispy Mushrooms

18 David Chang Recipes to Try (7)

David Chang created this dish as a play on Korean sweet-and-sour pork — but without the deep-fried meat and cloying sauce. Instead, he tosses turnips and radishes with a mix of honey and soy sauce and serves them with sautéed shiitake mushrooms that have an ingenious, crispy rice-cracker coating.

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08of 18

Shiitake and Swiss Chard Soup with Hand-Cut Noodles

18 David Chang Recipes to Try (8)

David Chang flavors this fabulous broth with dried shiitakes; fresh shiitakes intensify the flavor. The highlight: simple noodles thrown in at the end. "They're based on the udon I learned to make in Tokyo," Chang says.

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09of 18

Maple Root Vegetable Stir-Fry with Sesame

18 David Chang Recipes to Try (9)

In Korea, cooks typically create stir-fries with just one kind of vegetable — lotus root, say, or potatoes. David Chang decided to break with tradition and stir-fry an assortment of vegetables, including Jerusalem artichokes and parsnips. Also unconventional is the maple syrup he adds to the dish; there are maple trees all around South Korea but not much maple syrup.

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10of 18

Mashed Potato Spring Rolls

18 David Chang Recipes to Try (10)

David Chang took F&W's Thanksgiving challenge by improvising a Momofuku-style feast from basic leftovers, including turning mashed potatoes and green beans into this crispy canapé, a salute to the 1950s.

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Turkey Breast with Ginger-Scallion Sauce

18 David Chang Recipes to Try (11)

David Chang recommends poaching turkey breast in leftover turkey stock before serving it with ginger-scallion sauce.

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Pearl Barley Porridge with Ham and Eggs

18 David Chang Recipes to Try (12)

Dave Chang first made this recipe at a food conference in Copenhagen, when he had very little to work with. He simmered barley in local apple cider with chicken stock and kombu, creating a deliciously sweet and savory porridge.

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Tofu Salad with Chestnuts and Apple Dashi

18 David Chang Recipes to Try (13)

David Chang's light and elegant no-cook dish features custardy silken tofu in a sweet and savory Fuji apple broth.

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14of 18

Hand-Torn Pasta with Pickled Tomatoes and Herbs

18 David Chang Recipes to Try (14)

This rustic pasta is easy to make from scratch in a standing mixer. David Chang tosses it in an equally simple butter glaze along with goat cheese, fresh herbs, and spicy quick-pickled tomatoes.

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15of 18

Tomato Soup with Feta, Olives, and Cucumbers

18 David Chang Recipes to Try (15)

This pretty, fresh-tasting tomato soup is David Chang's riff on Greek salad: He tops it with tomatoes, olives, honeyed cucumbers, and feta.

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Pan-Roasted Asparagus in Asparagus Sauce

18 David Chang Recipes to Try (16)

This clever dish from chef David Chang makes double use of asparagus: first for a delicate, sweet sauce, then the spears are sautéed and served in the sauce.

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Roast Bass with Kombu Butter, Iceberg Lettuce, and Asparagus

18 David Chang Recipes to Try (17)

One of David Chang's favorite ingredients in his arsenal of flavor boosters is kombu, a dried kelp that's typically simmered for stocks and soups. He pulverizes the kombu to a powder and blends it with softened butter to baste striped bass fillets.

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David Chang's Freeze-Dried Chicken Stock

18 David Chang Recipes to Try (18)

"If you're making stock, why not try to add as much flavor as possible?" asks Momofuku chef David Chang. "You can produce a very rich broth with freeze-dried chicken and mushrooms. It's like making your own bouillon cube."

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18 David Chang Recipes to Try (2024)

FAQs

How many Michelin stars does David Chang have? ›

He is the founder of the Momofuku restaurant group. In 2009, Momofuku Ko was awarded two Michelin stars, which the restaurant has retained each year since. In 2011, he co-founded the influential food magazine Lucky Peach, which lasted for 25 quarterly volumes into 2017.

How did David Chang learn how do you cook? ›

Realizing he was deeply unhappy, Chang enrolled in the French Culinary Institute and got a job at Jean-Georges Vongerichten's Mercer Kitchen, in New York. Having been “allergic to work," Chang says, “there I was working seven days a week, and I couldn't get enough of it."

What are some interesting facts about David Chang? ›

It is little known that Chang majored in religious studies and worked briefly in the NYC financial sector before deciding to become a chef. Restaurants were, however, in his blood. Chang was born into the kitchen in 1976 as his father owned two bistros in Washington, DC and food was a huge part of his childhood.

How many restaurants does David Chang have? ›

Chang is currently owner or co-owner of 16 restaurants, including fine-dining restaurants, bars, takeout and two multi-city chains. The majority of these are owned under the Momofuku brand, which now counts 14 restaurants following the closure of Nishi and CCDC due to the coronavirus pandemic.

Who is the #1 chef in the world? ›

Introducing Joël Robuchon – the chef with the most Michelin stars. He holds the number one spot among the top 10 chefs in the world, which makes him the best chef in the world according to the Michelin star rating.

Who has 28 Michelin stars? ›

Joël Robuchon

What does Momofuku mean in Korean? ›

Momofuku means lucky peach.

Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City.

Who owns Momofuku Milk Bar? ›

Christina Tosi (born 1981) is an American chef and cookbook author. She is founder and co-owner with Momofuku of Milk Bar and serves as its chef and chief executive officer. Food & Wine magazine included her in their 2014 list of "Most Innovative Women in Food and Drink".

Why is David Chang so well known? ›

He is the founder of the renowned Momofuku restaurant group and has been a great contirbutor in reimagining Modern Asian cuisine. His brought tremendous impact on the culinary world which resulted him in as one of Time Magazine's 100 Most Influential People in 2010.

Does David Chang have a kid? ›

Chang has two sons Hugo, 4, and Gus, 2, with wife Grace. Teigen and husband John Legend share older kids Luna, 7, and Miles, 5, and welcomed daughter Esti in January and baby boy Wren via surrogate in June. “They have met many times,” Chang tells PEOPLE of their families.

How big is David Chang? ›

David Chang has a height of 5'9” (1.75 m). David Chang is an American author and restaurateur known for popularizing modern asian cuisine. Before starting his culinary career, Chang worked a variety of jobs.

Why is Momofuku closing? ›

The closure is part of Momofuku's restructuring since Marguerite Zabar Mariscal became CEO of the company in 2019; it includes shifts in its restaurant concepts and upcoming locations, along with an expansion of its pantry products in stores like Whole Foods and Target.

Does David Chang have any Michelin stars? ›

Chang's two Michelin stars put him in the elite company of other world-renowned chefs. Momofuku Ko shares the honor of having more than a single star with only 11 other restaurants in the city, including Daniel Boulud's, Daniel and Jean-Georges Vongerichten's similarly self-titled establishment, Jean-Georges.

What kind of food is Momofuku? ›

Momofuku Noodle Bar was the first Momofuku restaurant; it opened in August 2004. It serves ramen, seasonal dishes, and a variety of buns. Since opening in 2006, Momofuku Ssäm Bar has been listed as one of The World's 50 Best Restaurants for 2009, 2010, 2011, 2012. Weekday lunches feature an all-rotisserie duck menu.

Who has 21 Michelin stars? ›

Alain Ducasse

Who has 31 Michelin stars? ›

Joël Robuchon, 31 Michelin Stars

He holds number one spot among the world's top 10 chefs, making him the world's best chef according to the Michelin star rating.

Has anyone ever got 4 Michelin stars? ›

How Many Stars a Chef Can Earn At a Time? A restaurant can get three Michelin Stars at most. As discussed already, there's no such thing as Michelin Star chefs because the recognition is given to the restaurant.

Is there higher than 3 Michelin stars? ›

Being awarded three Michelin stars is the highest accolade a restaurant can receive. The Michelin Guide is famously secretive about how it decides which restaurants deserve stars and how many. Essentially, it comes down to whether the food is good enough to warrant going out of your way to pay the restaurant a visit.

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