Skip to content, or skip to search.

Skip to content, or skip to search.

The Cheap Party: Eight on the Floor

ShareThis

From Momofuku to You
David Chang’s budget dinner recipes.

The Menu

• Spicy Roasted Pumpkin Soup With Whipped Tofu
• Shrimp Spring Rolls
• Chap Chae
• Braised Tofu With Ginger Scallion Sauce
• Bo Ssäm
• Fresh Asian Pears and Persimmons

Drink Pairings

• Prosecco
• Hitachino Red and White Ales

Shrimp Spring Rolls
VIDEO RECIPE: Watch David Chang make this dish

PICKLED VEGETABLES
1 cup rice-wine vinegar
1 cup sugar
1 medium daikon radish, julienned
1 medium carrot, julienned

DIPPING SAUCE
1/4 cup fish sauce
2 tablespoons finely chopped
cilantro stems
1/4cup white sugar
2 bird’s-eye chiles, minced
1/4 cup soy sauce
2 pounds shrimp, cleaned and de-veined
2 tablespoons grapeseed oil
1/4 cup soy sauce
4 scallions, white part only, finely chopped
Freshly ground black pepper
1 tablespoon sherry vinegar
1/2 cup cilantro, loosely packed, coarsely chopped
1/2 cup mint, loosely packed, coarsely chopped
1/4 cup basil, loosely packed, coarsely chopped
1 packet of Red Rose
Vietnamese 22-cm. spring-roll skins (24 to a pack)

PICKLED VEGETABLES: Heat the rice-wine vinegar with 1 cup water in a saucepan; add the sugar, mixing until it dissolves. Set aside to cool. Place the daikon and carrot into separate small containers, cover with the pickling liquid, and set aside for several hours or overnight.

DIPPING SAUCE: Combine all ingredients in a bowl, add 1/4 cup water, and mix together well.

Chop the shrimp into 1/2-inch pieces or slice lengthwise with a knife; do not use a processor.

Heat the grapeseed oil in a sauté pan over medium-high heat. Add the shrimp in batches, and cook for about 2 minutes, until the shrimp turns pink. Remove from the pan immediately (they will continue to cook). In a bowl, combine shrimp, soy sauce, scallions, black pepper, and 1 tablespoon sherry vinegar, mix well, and allow to marinate for 30 minutes. Add the herbs to the shrimp just before assembling the rolls.

Fill a large bowl with warm water, and soak one spring-roll skin until pliable. On a flat work surface, carefully spread the moistened skin flat. At one end, put 2 tablespoons of shrimp, then cover it with pickled daikon and carrots. Fold the sides in, and roll as tightly as possible. Repeat with the remaining skins, stack the rolls on a large platter, and serve with the dipping sauce at room temperature. (These can be made 2 hours ahead and refrigerated.)

Chap Chae


8 ounces glass, mung-bean, or sweet-potato-starch noodles
3 tablespoons grapeseed oil
1 1/2 red peppers, thinly sliced
1 1/2 red onions, thinly sliced
1 large carrot, julienned
8 ounces king oyster or shiitake mushrooms, roughly chopped
2 1/2 bunches scallions, cut into 1-inch pieces
5 large cloves garlic, chopped
Salt and freshly ground black pepper
1/2 cup mirin
1/2 cup soy sauce
1 tablespoon sherry vinegar
1 1/2 teaspoons toasted sesame oil
3 tablespoons toasted sesame seeds

Add the noodles to a large pot of boiling water, and cook until tender. Strain the noodles, shock in a bowl of ice water, and drain. Using kitchen scissors, cut the noodles into bite-size pieces, then transfer to a large bowl. Season the vegetables with salt and lots of black pepper. Heat the grapeseed oil in a large sauté pan, add the onions and peppers, and cook until the onions become soft, 8–10 minutes. Add the carrots, mushrooms, scallions, and garlic and cook another 10 minutes. Deglaze the pan with mirin, and add the vegetables to the noodles. Stir in the soy, vinegar, toasted sesame oil, and seeds, and season to taste with salt and pepper. Mix the noodles and vegetables together. Serve at room temperature on a large platter.

Bo Ssäm


10 pounds bone-in Boston pork butt
2 1/3 cups white sugar
2 1/3 cups plus 2 tablespoons salt
4 each red and green chiles
1 tablespoon brown sugar
4 cups uncooked Korean rice
2 heads Boston lettuce
Sagyegeol ssäm jang (Korean soybean paste)
Salted shrimp
1 pounds cabbage or daikon kimchee

THE NIGHT BEFORE: Place 2 cups each sugar and salt in a bowl or saucepan large enough to hold the butt, add 6 cups water, and stir until dissolved. Place the pork butt in the brine solution. Make sure it’s submerged (weight if necessary), and refrigerate overnight.

Clean the chile peppers (leave the seeds in for a hotter flavor) and slice them 1/2-inch thick, on the bias. Mix 1/3 cup sugar and 1/3 cup salt with 1 cup water until dissolved, pour over the chiles, and set aside.

Preheat the oven to 300 degrees. Place the pork in a large 6-inch-deep pot or casserole, and cook uncovered in the oven for about 6 1/2–7 1/2 hours, basting the pork with the pan drippings every hour. When the meat is fork-tender and pulls away from the bone, sprinkle the exterior with a mixture of 1 tablespoon brown sugar and 1 tablespoon salt. Increase oven temperature to 500 degrees, and continue roasting until the outside is well caramelized. Remove from oven.

Rinse the rice well to remove any sediment. Add 7 cups cold water, 1 tablespoon salt, and 4 cups rice. Cook for 20 minutes or until water evaporates.

Clean and wash the lettuce; select the best leaves, and set aside.

ASSEMBLY AND SERVING: Place the pork on a large platter surrounded with the pickled chiles. Arrange the Korean rice, ssäm jang, salted shrimp, kimchee, and lettuce in separate bowls. Allow guests to assemble their ssäm by wrapping each component in a lettuce leaf.

Spicy Roasted- Pumpkin Soup With Whipped Tofu

1 medium- size sweet pumpkin, about 4 pounds
Kosher salt and freshly ground black pepper
3 tablespoons grape seed oil
4 – 5 cups chicken stock
2 – 4 tablespoons Sriracha hot sauce, to taste
2– 4 tablespoons honey, to taste
1/2 teaspoon Japanese seven-spice blend (shichimi togarashi)
8 ounces soft or silken tofu
1 1/2 tablespoons sherry vinegar

Garnish: 1 bunch scallions, green and white parts finely chopped Preheat the oven to 400 degrees. Cut the pumpkin in half and remove the seeds and pulp, reserving the seeds. Season the pumpkin with salt and pepper, and drizzle each half with 1 tablespoon grape seed oil. Place the pumpkin on a baking sheet and roast for about 1 1/2 hours or until golden brown. Remove from the oven and allow to cool. Scoop out the flesh, of the pumpkin and purée in a food processor or blender with 1 – 2 cups stock. Pour purée into a saucepan, add 2 more cups stock, hot sauce, and honey to taste, and reheat gently, stirring to combine. If the soup is too thick, add more stock and season to taste with salt.

Meanwhile, toss the cleaned pumpkin seeds with 1 tablespoon grape seed oil and 1 teaspoon salt, place on a baking sheet, tray and bake in the oven for 20 minutes, or until the seeds are crispy, dry, and golden. Remove from the oven and sprinkle with the seven- -spice blend.

Place the tofu in a food processor or blender, and purée until smooth. Season with vinegar and 1 1/2 teaspoons salt.

Top each bowl of soup with 1 tablespoon each of whipped tofu and, pumpkin seeds. Sprinkle with and scallion and serve.


NOTE: The more-exotic ingredients are available at most Asian markets, says Chang, but he recommends Han Ah Rheum (25 W. 32nd St., nr. Sixth Ave.; 212-695-3283), Sunrise Mart (4 Stuyvesant St., nr. Third Ave., second fl.; 212-598-3040), and M2M (55 Third Ave., nr. 11th St.; 212-353-2698).


Related:

Advertising
Current Issue
Subscribe to New York
Subscribe

Give a Gift

Advertising