Recipes Soup Porridge Pearl Barley Porridge with Ham and Eggs 5.0 (1) 1 Review 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 By David Chang David Chang Instagram David Chang founded the Momofuku restaurant group, including two Michelin-starred Momofuku Ko, Ssäm Bar, Noodle Bar, and Majordōmo in New York, Las Vegas, and Los Angeles. The chef has been instrumental in reimagining Modern Asian cuisine and influences culinary culture, hosting Ugly Delicious on Netflix, The Next Thing You Eat on Hulu, and the Dave Chang Show podcast. Food & Wine's Editorial Guidelines Updated on March 1, 2014 Print Rate It Share Share Tweet Pin Email David Chang's simple, savory dish is made with barley that's simmered in a mix of cider, chicken broth and kombu seaweed. Photo: © Line Klein Active Time: 30 mins Total Time: 2 hrs 20 mins Yield: 4 to 6 Ingredients 1 cup apple cider 3 cups low-sodium chicken broth One 4-by-6-inch piece of kombu (see Note) 4 tablespoons unsalted butter 2 onions, thinly sliced Kosher salt 2 ounces cooked smoked ham, chopped (1/2 cup) 2 cups pearled barley 2 tablespoons low-sodium soy sauce 4 large eggs, poached Thinly sliced scallions, for serving Directions In a large saucepan, combine the cider, broth, kombu and 2 cups of water. Bring just to a boil, then remove from the heat. Let steep for 40 minutes. Discard the kombu and transfer the cider broth to a bowl. Wipe out the saucepan and melt the butter in it. Add the onions, season with salt and cook over moderate heat, stirring occasionally, until golden, about 20 minutes. Add the ham and cook for 3 minutes. Stir in the barley, soy sauce and cider broth and bring to a boil. Cover and cook over low heat, stirring occasionally, until the barley is porridge-like, about 1 hour. Season with salt. Spoon the porridge into bowls and top with the eggs. Garnish with scallions; serve. Notes Kombu is edible kelp. It's available at natural food stores and Asian markets. Rate it Print