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 Momof*cku Noodle Bar. Food & Wine named him a Best New Chef in 2006, the same year he opened Momof*cku 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 Momof*cku 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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02of 18

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 Momof*cku 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 Momof*cku 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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07of 18

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 Momof*cku-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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11of 18

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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13of 18

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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16of 18

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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17of 18

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 Momof*cku 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 Momof*cku restaurant group. In 2009, Momof*cku 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."

Does David Chang have kids? ›

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.

Is Chef David Chang married? ›

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 21 Michelin stars? ›

Alain Ducasse

Does David Chang still own Momof*cku? ›

One of the most influential chefs of the past 20 years, Chang built a global network of Momof*cku restaurants and updated the template for the modern celebrity chef. But after a series of closings since 2020, he's left with just a handful of sit-down restaurants.

What does Momof*cku mean in Korean? ›

Momof*cku means lucky peach.

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

Was David Chang on MasterChef? ›

Not just a restaurateur, David has also worked in the media industry having appeared in an episode of HBO 's Treme , served as a guest judge on Top Chef: All Stars and on MasterChef Australia . He also created, produced and starred in the Netflix original series called Ugly Delicious .

Why is David Chang so famous? ›

Back in 2004, he launched a ramen joint in NYC's East Village called Momof*cku Noodle Bar that ushered in a style of restaurants that are now recognizable everywhere. The star of this restaurant was his signature dish, a pork belly bun that then went on to be imitated by chefs and cooks across the country.

How much is David Chang MD worth? ›

The estimated net worth of David D Chang is at least $24 Million dollars as of 2024-05-24. David D Chang is the President and CEO of Allogene Therapeutics Inc and owns about 5,202,848 shares of Allogene Therapeutics Inc (ALLO) stock worth over $13 Million. David D Chang is also the EVP, R&D, Chief Medical Off.

Why did David Chang name Momof*cku? ›

Before he even had a space, he had a name: Momof*cku, which means ``lucky peach'' in Japanese but was also an homage to Momof*cku Ando, the inventor of instant ramen, the staple that had gotten Chang through late nights in his Trinity dorm. He also freely admits that he liked how the word sounded like ``motherf*cker.''

Did David Chang go to culinary school? ›

Chang trained at the French Culinary Institute whilst working part-time at Mercer Kitchen. He then joined Tom Colicchio's new restaurant, Craft.

What are some interesting facts about David Chang? ›

Since opening Momof*cku Noodle Bar in New York City in 2004, David has been honored as a Food & Wine “Best New Chef,” Bon Appétit “Chef of the Year,” and he has won five James Beard Foundation awards including “Outstanding Chef” and “Best Chef New York City.” David has been recognized as a TIME 100 honoree, was named ...

Who is David Chang net worth? ›

With all this success comes cash, and a lot of it, as an estimated $60 million is in Chang's pockets (via Celebrity Net Worth). But let's be honest, he needs capital to fund all sorts of exciting things for fans.

Who has 7 Michelin stars? ›

Chef Yoshihiro Murata is the only chef in the world to hold seven Michelin stars. He is the third generation of Japanese super chefs to run the century-old Kikunoi restaurant in the Japanese city of Kyoto.

Who has 31 Michelin stars? ›

Joël Robuchon: 31 Michelin Stars

Many consider the late French chef Joël Robuchon the best chef of the modern age. And with 31 Michelin Stars spread across three continents, it's hard to argue this claim. Robuchon opened his first restaurant, Jamin, in Paris at the age of 36.

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.

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