Ah....a table filled with bizarre ingredients and exotic spices. It's Momofuku time!
We've been wanting to make a few recipes from the Momofuku cookbook that require ingredients you can't find in a regular grocery store. Luckily a friend told us about a giant Korean grocery store in Palisades Park called Super H Mart. And it had everything!
A few of the ingredients we couldn't find elsewhere are shown above: rice cakes, usukuchi (light soy sauce), the proper red chili flakes, and most importantly ssamjong, fermented soybean paste. It's quite delicious and a major ingredient in the spicy pork sausage & rice cakes we wanted to make (page 178 in the Momofuku cookbook). The finished product came out super-duper spicy and amazing.
Rice cakes are a great texture and work well as a flavor sponge. Definitely recommended.
The rice cake dish has quite a few steps, so we got some snacks to tide us over while we worked. This assortment of kimchi-style cucumbers, tuna carapacchio, and pickled radish did the trick.
We also wanted to try the scallion noodles that David Chang raves about so much and their really simple. We just needed to get the actual noodles. The ginger scallion sauce for these noodles is mind-blowingly good. And so simple! Lots of ginger, lots of scallion, and a bit of vinegary tang.
This will definitely be on the menu again in the very near future.
We picked up some king oyster mushrooms for some soy-based pickling. Can't wait to see how these come out.
No comments:
Post a Comment