Monday, January 10, 2011

Shove it in Your Face: Momofuku 2

Welcome to Momofuku round two. For the next few week we'll continue to explore the Korean/Japanese/Vietnamese/Chinese yet altogether American cuisine of the Momofuku group. We're also going to get into pickling this week, putting ginger and cucumbers in a basic rice vinegar brine and also getting batches of radish and cabbage kimchee going. Look forward to a post on kimchee tomorrow, another recipe (I can't decide which one to do they're all so much fun) and the first installment in our Instant Noodle Bowl Challenge!

Sunday: Ma Po Tofu, stir-fried Bok Choy
Monday: Fish Fragrant Tofu and stir-fried Mustard Greens
Tuesday: Work "holiday" party. (I work for a tour company, so we work through the real holidays and celebrate them in January.)
Wednesday: Momofuku Shrimp and Grits, Roast Brussels Sprouts with Kimchee Puree
Thursday: Momofuku Fried Chicken!
Friday: Pizza night - Spicy sausage with escarole
Saturday: Momofuku Kimchee Stew

Lunches: Vegan Sushi, Dok Boki, Instant Noodle Bowl Challenge, Pancakes, Ginger Scallion Noodles, maybe some more fried chicken!


dp said...

oh, that video is hilarious! You find the best food-related videos!

I just made a batch, which has been fermenting for a couple of days on my counter. It won't be ready until next week. An exercise in patience, but well worth it.

Happy kimchee making!

Schaefer said...

Glad you like it! Let us know how your batch turns out.