I got the Momofuku cookbook for my birthday! To break it in, we had some friends over to dinner and I made a bunch of things out of it: pork belly ssäm, pickled mustard seed sauce with pickled cucumbers (recipe below), sweet corn with miso butter, and steamed buns. Well, the buns were my own favorite bao recipe, but I shaped them based on David Chang’s process, folded over into little pockets before steaming, and it worked great. The sauce was killer. The salty-sweet roasted pork belly wasn’t bad either. There were very few leftovers.
Pickled Mustard Seeds
from Momofuku by David Chang
I really like these. Sharp and mustardy but not as strong as you might think, and they pop like okra seeds in the mouth.
- 1 cup yellow mustard seeds
- 1 1/2 cups water
- 1 1/2 cups rice vinegar
- 1/2 cup sugar
- 1 Tbsp kosher salt
Combine in a saucepan, simmer gently for 45 minutes until the seeds plump up. Pour into a clean jar and refrigerate.
also from Momofuku by David Chang
This was amazing smeared all over the pork buns, but it would be equally great on hot dogs or ham sandwiches.
- 6 Tbsp pickled mustard seeds
- 3 Tbsp Dijon mustard
- 1 Tbsp Chinese hot mustard
- 3 Tbsp mayonnaise
- 3 Tbsp sliced scallions
- 3 Tbsp chopped salt-pickled cucumbers (these are just cucumbers tossed with salt and sugar, but you could probably get away with just fresh cukes instead)
Combine everything in a bowl and mix well. Eat.