Last Christmas I got the Momofuku Cookbook from the Mrs. The book was beautiful and fascinating, but honestly I hadn't really had much time to make the food in it. Part of the problem, of course, is that I've been meaning to eat at one of the Momofukus for almost two years now, but haven't gotten around to it. Sometimes it's hard to be motivated to make something that you've never eaten before. For me at least.
Anyway, so this weekend, I found some time to try out David Chang's rice cake recipe, complete with something he refers to as Red Dragon sauce. The rice cakes were edible. It's basically rice shaped into a log and fried in a pan with oil. I also slow roasted a chicken and adapted his ramen recipe to suit my own ingredients.
Both courses were well and good, but the moment of genius occurred when I took the leftover chicken and slathered the sauce over it and give it a quick re-fry. Out of this momofukoing world!
I'm 30-something and live about 15 miles outside of NYC. When I'm not cooking and writing, I'm practicing law, raising my two sons, and trying to figure out how to build a chicken coop on a quarter-acre property.