Oscars Party: Working Class Momofuku
Mar.09, 2010 in
Organic Foods
HungryNation asked:
All Max wants is to eat David Chang’s Momofuku Bo Ssam, but it’s way beyond his price range; instead, the Working Class Foodies make this roasted pork shoulder dish at home, and stretch the leftovers into a Momofuku-style ramen soup. Links: www.momofuku.com http www.marthastewart.com www.youtube.com Working Class Foodies is a weekly show on the Hungry Nation network with great food, organic recipes, and affordable cooking tips. Facebook: www.facebook.com Twitter: www.twitter.com Website: www.hungrynation.tv
March 11th, 2010 at 3:38 pm
@IHeartBobs
prolly cause they don’t like oyster
March 14th, 2010 at 12:17 am
Great video, very well made!
March 16th, 2010 at 8:26 am
by the way, I love the music they play in working class foodies. It always gives me this lazy Saturday/Sunday afternoon sort of feeling.
March 18th, 2010 at 6:20 pm
Im making this now
the pork is in the fridge but I have to agree, I think 1 cup of salt and sugar is a bit too much.
March 21st, 2010 at 8:49 am
Well sesame oil isn’t neutral at all. However, using a couple tablespoons of toasted sesame oil would go perfectly with the sauce. Sesame oil, soy sauce, and ginger (+vinegar) is a very basic Chinese dipping sauce.
Toasted sesame oil is what you will find in asian food stores or the ethnic aisle of your food store.
Just because a recipe specifies something, don’t be afraid to experiment. Do think about the changes it will make.
March 22nd, 2010 at 11:54 am
what exactly are we supposed to baste it with?
it says baste every hour…. and idk what with?!
March 24th, 2010 at 5:25 am
This is an EXCELLENT way to eat and great for having a dinner party! I really liked that you ate on small plates.
March 25th, 2010 at 11:21 pm
i dont think that it is the correct way to steam the rice… maybe, u should use electronic rice bowl instead, like in the asian kitchen..
March 26th, 2010 at 7:18 pm
they DID say it was a budget substitute, looks tasty as crap, and pretty easy to make
March 28th, 2010 at 5:08 am
I noticed that you guys roasted the shoulder with two pans, is that an important thing to do? or was it just cause you guys felt like it?
March 30th, 2010 at 4:24 am
@nm7kneeslapper Momofuku also makes it with skirt steak i believe. the cooking is a little different for the meat but served the same way.
March 30th, 2010 at 4:53 am
no but you can use veggie oil or peanut oil
March 31st, 2010 at 8:24 am
@nmac121: That’s all well and good, except that the quality of pork David Chang uses is much higher, and these guys also completely neglected the oysters.
March 31st, 2010 at 7:44 pm
a recipe with less salt would be simply to add less salt…
April 2nd, 2010 at 4:16 pm
do you have a recipe with less salt? my family has high blood pressure and cant use all that salt. thanks
April 3rd, 2010 at 5:48 am
Can you use sesame oil as a neutral oil?
P.S.: love how you present this!! the sauce looks amazing!
April 5th, 2010 at 4:33 am
david chang’s a ***** for charging 200 for this! trust me!
April 5th, 2010 at 12:28 pm
would this work well with another kind of meat besides pork?
April 7th, 2010 at 10:47 am
Didn’t know you could get Berkshire bone in **** for $1.50 a pound. Forgot the oysters too.
April 7th, 2010 at 9:42 pm
Make some dumplings! =D
April 9th, 2010 at 9:26 pm
really enjoyed this video. When it comes down to it, David chang has mastered the art of marketing. In a town like NYC if you cant sell yourself ya cant sell nothing. You really took a $200 Bo Ssam and gave it a reality check. As a Korean this food is like the american version of a burger. Straightforward No BS Food. Good quality meat with a bright flavorful sauce, really a universally recognized element of cuisine. Heres to good food without the frou frou.
April 10th, 2010 at 2:30 am
Those sauces look so good. Saving this so I can make them later.
April 11th, 2010 at 4:25 pm
what kind of vinegar did u use for making the sauces?
April 11th, 2010 at 4:29 pm
so bo ssam = 2 billion percent markup?
April 14th, 2010 at 12:19 am
Just use a spoon to scrape off the ginger’s skin. There isn’t as much waste and it’s easier.
For squash, just get a peeler with a swiveling head. Or use a chef’s knife.