Faux Ko: Pan-Roasted Dry-Aged Rib Eye a la Ssam Bar
What is it about the Chang touch that turns an ordinary rib eye into something that transforms an “mmm mmm good” into a throaty, carnivorous purr? We have no clue, but this signature recipe from his latest cookbook will give you unspeakable leverage after the first bite.
Read MoreFaux Ko: Asian Gnocchi with Lobster
We channeled David Chang’s East-meets-West sensibilities (not so much channeled as asked ourselves, “it’s gnocchi, how badly can we *&%*&^ up?). Our skills took back seat to the flavorful ingredients and resulted in a dish we think is not only edible, but amazing.
Read MoreFaux Ko: Shanghai Stir Fry with Noodles
Add some Chang-spiration to your next stir fry with a vegetarian recipe that looks luxe but has that unfussy street-food style. This easy-to-riff dish packs enough flavor and heat to stand alone, but if you’re feeling, carnivorous, slap on some meat and call it an entrée.
Read MoreFaux Ko: House-Made English Muffin with Lemongrass Butter
We sat down with a Sazerac Manhattan and a copy of Momofuku by David Chang and Peter Meehan, our two favorite sources of inspiration, and decided to off-road his biscuits. Half-way through the recipe, we curled up and cried uncle — sometimes you just know when to throw in the kitchen towel. Sure, you can top them with a mound of shaved mystery meat, pickled produce or finagled Asian hot sauces, but why? These hit the WTF taste marker in a simple, but masterful way, just as Chang intended.
Read MoreFaux Ko: A Riff-Off of Momofuku Ko, Food Porn Capital of the Free World
Compost cookies. Ramen noodles. Pig parts-apalooza. Inspiration seeps from all corners of Planet Chang. What better way to honor the megalo-chef than recreating his 10-course prix fixe meal, skills (and wits) not included. Here’s our 10-hour, from prep to presentation, timeline and menu.
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