201003-ip-david-chang.jpg
201003-ip-david-chang.jpg

David Chang

Why he won Because he has brought incredible sophistication to some of the universe's simplest dishes.Born Arlington, Virginia; 1977.Experience Mercer Kitchen, Craft and Café Boulud, all in New York City; Fuyu-Rin and Park Hyatt hotel in Tokyo.Boldest career move Working as a reservationist at Craft. "I wanted a job there so badly, I answered phones for over a month. After Craft got its third star, I went to work in their kitchen full-time. I felt like I'd hit the lottery."Ingredient obsession Pork fat. "There's pork fat in just about everything at Momofuku."What he loves most about his menu "I love that we use crazy small farmers. I'll do anything I can to promote pork guys in Kansas. We found Allan Benton, who does smoked country hams in Madisonville, Tennessee."Favorite cheap eat "Any fast-food processed chicken—I'll order it in a heartbeat. But I'm very picky about my pork." WEB EXCLUSIVE! Read more of our interview with David Chang Won Best New Chef at: Momofuku Noodle Bar, New York City
Although our Chefs-in-Residence are some of America's most incredible cooks, we're inspired by the simple food they make at home. Here's how David Chang eats on a typical day.
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One of Chang’s favorite ingredients in his arsenal of flavor boosters is kombu, a dried kelp that’s typically simmered for stocks and soups. He pulverizes the kombu to a powder and blends it with softened butter to baste striped bass fillets.Quick Fish RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
This rustic pasta is easy to make from scratch in a standing mixer. Chang tosses it in an equally simple butter glaze along with goat cheese, fresh herbs and spicy quick-pickled tomatoes.More Pasta RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
This pretty, fresh-tasting tomato soup is David Chang's riff on Greek salad: He tops it with tomatoes, olives, honeyed cucumbers and feta. Slideshow:  Cold Soups 
This clever dish from chef David Chang makes double use of asparagus: first, it's used to make a delicate, sweet sauce, then the spears are sautéed and served in the sauce. Slideshow:  More Asparagus Recipes 
Dave Chang first made this recipe at a food conference in Copenhagen, when he had very little to work with. He simmered barley in local apple cider with chicken stock and kombu, creating a deliciously sweet and savory porridge. Slideshow:  More Recipes from David Chang 
Turkey Cracklings
Rating: Unrated
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To crisp turkey skin for these cracklings, a version of chicharrones (fried pork skin), David Chang cooks it between baking sheets. It's an outstanding garnish and snack. More David Chang Recipes
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David Chang recommends poaching turkey breast in leftover turkey stock before serving it with ginger-scallion sauce, based on his favorite condiment at Great N.Y. Noodletown in Chinatown. More Recipes for Holiday Turkey Leftovers
David Chang’s light and elegant no-cook dish features custardy silken tofu in a sweet and savory Fuji apple broth. Slideshow: More David Chang Recipes 
Turkey Cracklings
Rating: Unrated
1
To crisp turkey skin for these cracklings, a version of chicharrones (fried pork skin), David Chang cooks it between baking sheets. It's an outstanding garnish and snack. More David Chang Recipes
David Chang recommends poaching turkey breast in leftover turkey stock before serving it with ginger-scallion sauce, based on his favorite condiment at Great N.Y. Noodletown in Chinatown. More Recipes for Holiday Turkey Leftovers
David Chang’s light and elegant no-cook dish features custardy silken tofu in a sweet and savory Fuji apple broth. Slideshow: More David Chang Recipes 
Sweet-and-Sour Pickles
Rating: Unrated
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This easy brine works with produce from any season, but the tanginess of the vinegar is especially nice with sweet fruits. More Pickled Vegetable Recipes
In Japan, salt pickles are a staple. David Chang serves his right after seasoning, while they're still vibrant and crunchy. More Pickled Vegetable Recipes
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Convenience-store wasabi-coated peas, a fiery, crunchy snack, inspired this vibrant summer dish from David Chang. Chang decided to echo the flavor of the peas by tossing some of his favorite crisp vegetables from the farmers' market (including snow peas and sugar snaps) with fresh horseradish. Be sure to grate the horseradish at the very last minute, he advises, since it loses potency quickly as it sits. More Quick Side Dishes
The sweet-and-salty vinaigrette on these sprouts, bolstered by fresh herbs and chiles, is a staple at David Chang's Manhattan restaurant Momofuku Ssäm Bar. The key to the dish is to almost burn the brussels sprouts; the charred flavor is irresistible. More David Chang Recipes
Sparkling White Kimchi
Rating: Unrated
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"You see 7UP quite a bit in Korean recipes," says David Chang. "My mom cooked with it: She put it in a noodle dish, she added it to beef stock." When he wanted to prepare a quick "white" version of kimchi, Chang opted for 7UP; it adds lovely bubbliness to the cabbage. It can be served as a side dish like traditional red chile kimchi or with cold noodle soup.
To add flavor to dark turkey meat, David Chang simmers it in a deeply savory combination of brown sugar and soy sauce. Cooking jasmine rice with rendered turkey fat adds a wonderful richness. The topping—pickled shallot rings—adds a pretty pink color and piquancy. More Uses for Turkey Leftovers
In Korea, almost every restaurant has a version of this comforting dish, usually made with beef or pork. For his vegetarian alternative, David Chang prepares a broth with doenjang (Korean miso paste) and a little sugar, then spices it with red-pepper powder and fresh chile. David Chang: Easy Soup More David Chang Recipes
David Chang flavors this fabulous broth with dried shiitakes; fresh shiitakes intensify the flavor. The highlight: simple noodles thrown in at the end. "They're based on the udon I learned to make in Tokyo," Chang says. More Fantastic Soups David Chang: Easy Soup
Quick Kimchi Cucumbers
Rating: Unrated
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Koreans eat kimchi—a garlicky, chile-laden pickle—at almost every meal. Traditionally, kimchi needs days, even weeks, to ferment, but David Chang's kimchi is ready in 45 minutes. A highly addictive hot dog condiment, it's best served right away, when the cucumbers are still juicy.
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Pine Nut Chicken Salad
Rating: Unrated
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In Korea, chef David Chang tasted a delicate, creamy pine nut sauce, made with only pine nuts, apricot nectar and chives. He immediately thought it would be a good substitute for mayonnaise. It's delicious in this chicken salad and would also be good in shrimp salad, lobster salad and egg salad, or used as a sandwich spread. More David Chang Recipes
Mashed-Potato Spring Rolls
Rating: Unrated
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David Chang took F&W's Thanksgiving challenge by improvising a Momofuku-style feast from basic leftovers, including turning mashed potatoes and green beans into this crispy canapé, a salute to the 1950s. More David Chang Recipes
In Korea, cooks typically create stir-fries with just one kind of vegetable—lotus root, say, or potatoes. David Chang decided to break with tradition and stir-fry an assortment of vegetables, including Jerusalem artichokes and parsnips. Also unconventional is the maple syrup he adds to the dish; there are maple trees all around South Korea but not much maple syrup. David Chang: Buying Knives More David Chang Recipes
Kimbap (Korean Sushi Rolls) 
Rating: Unrated
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David Chang was inspired to make these playful rolls by a snack he had at Yunpilam, a temple in South Korea, where the nuns served him edamame mixed with walnuts and molasses. His rolls have an edamame-and-walnut filling; unlike other sushi rolls, they can be served warm.
David Chang created this dish as a play on Korean sweet-and-sour pork—but without the deep-fried meat and cloying sauce. Instead, he tosses turnips and radishes with a mix of honey and soy sauce and serves them with sautéed shiitake mushrooms that have an ingenious, crispy rice-cracker coating. More David Chang Recipes
"If you're making stock, why not try to add as much flavor as possible?" asks Momofuku chef David Chang. "You can produce a very rich broth with freeze-dried chicken and mushrooms. It's like making your own bouillon cube." More David Chang Recipes
Chawan Mushi
Rating: Unrated
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For a Taste of: Japan and KoreaTry this book: MomofukuDavid Chang's Momofuku reveals the wildly creative New York City chef's obsession with Asian flavors, as in this steamed Japanese egg custard with mushrooms and crabmeat.More Fast Asian Dishes