Crispy Shrimp Buns Makes about 12 buns
½ lb large shrimp (about 20 shrimp) ½ cup buttermilk 1 cup cornstarch Canola oil, for frying Shredded cabbage Sriracha Mayo 12 Chinese-style steamed buns
1. Dredge and fry the shrimp: Heat 3 inches of canola in a deep pot to 375°F. Season shrimp with salt. Dip into buttermilk to coat, then transfer to the cornstarch and toss to coat. Shake off excess cornstarch. 2. Working in batches, fry shrimp in the oil until lightly golden and cook through, about 4 minutes. Transfer to a paper towel lined tray. 3. Steam the buns: line a bamboo steamer with perforated parchment and spray with nonstick spray. Arrange buns in a single layer without letting them touch. Place the steamer over a wok with summering water. Steam until heated through, about 2 minutes. 4. Assemble the buns: spoon a bit of sriracha mayo on to each bun and top with 1-2 shrimp. Finish with a little shredded cabbage and serve immediately.
"Bo Ssam" Recipe by David Chang from the NY Times Serves 6-10
1 whole bone-in pork butt or picnic ham (8 to 10 pounds) 1 cup white sugar 1 cup plus 1 tablespoon kosher salt 7 tablespoons brown sugar 1 tablespoon apple cider vinegar
Serve with white rice, bibb lettuce, kimchi, ginger scallion sauce, and ssam sauce
1. Brine the pork: Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight. 2. Roast the pork: Heat oven to 300°F. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. After the first hour, baste hourly with pan juices. At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
Hudson Table: Momofuku Empire 3. When ready to serve: Heat oven to 500°F. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar and apple cider vinegar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat, the fat begins to bubble and the skin fluffs up a bit. Allow to rest 10 minutes. Serve hot, with the accompaniments.
Ginger Scallion Sauce 1 cup thinly sliced scallions, both green and white parts ¼ cup peeled, minced fresh ginger 2 tablespoons neutral oil (like grapeseed) 1 teaspoon light soy sauce ½ teaspoon sherry vinegar ½ teaspoon kosher salt, or to taste
Ssam Sauce 2 tablespoons fermented bean-and-chili paste like ssamjang 1 tablespoon chili paste, like kochujang ½ cup sherry vinegar ½ cup neutral oil (like grapeseed)
For both sauces, combine in a small bowl and season to taste.
Spicy Cucumber Salad Serves 4
4-6 mini seedless cucumbers, cut in half and cut into 1 inch chunks 2 scallions, chopped (light and dark green parts) 1 cup cilantro leaves, chopped 1 inch piece fresh ginger, minced ¼ cup neutral oil 1 tablespoon rice wine vinegar 1/2 cup almonds, toasted 1 serrano chile, thinly sliced 2 teaspoons togarashi Kosher salt
1. Put the cucumbers in a colander and sprinkle with salt. Allow to sit for 30 minutes to release water. Pat the cucumbers dry. 2. Make the dressing: Place scallions, ginger, cilantro, oil, rice vinegar, and a pinch of salt in a blender. Puree until smooth and taste for seasoning. 3. Toss the cucumbers with the dressing, almonds, and serrano chile. Transfer to a serving dish and garnish with togarashi and a few more almonds.
Hudson Table: Momofuku Empire Cereal Milk Ice Cream Inspired by Momofuku Milk Bar Makes about 1 quart
3 cups Corn Flakes, or other unsweetened cereal (such as Special K, Chex, etc) 2 ½ cups whole milk 1 ½ cups heavy cream ⅔ cup brown sugar 1 teaspoon vanilla ¼ teaspoon fine sea salt 4 egg yolks
1. Toast the corn flakes: Preheat the oven to 300° F. Spread the cornflakes out on an ungreased baking sheet, and bake until lightly toasted, about 15 minutes. Let cool completely. 2. Steep the milk: Combine cooled Corn Flakes and whole milk in a pitcher or large jar and stir vigorously. Let steep for 20 minutes. Strain the mixture through a fine mesh sieve, pushing the cornflake mush against the sides with a spatula to get out all the cereal milk goodness. 3. Make ice cream base: In a small pot over low heat, stir together milk, cream, sugar, vanilla, and salt until the sugar dissolves, about five minutes. In a separate bowl, whisk the yolks. Add a splash of the warm milk mixture into the yolks, stirring vigorously with a whisk to temper the eggs. 4. Pour the tempered yolks back into the pot with the milk, and put the whole thing over medium-low heat. Cook, stirring constantly, for about five minutes, or until the mixture is thick enough to coat the back of a spoon. Strain the mixture through a fine mesh sieve. Add a bit more salt or sugar if desired. 5. Chills the ice cream base: Pour the mixture into a quart container and chill in the fridge for at least 4 hours, or overnight (in this class we will be doing an abbreviated chill). 6. Churn your ice cream according to the manufacturer's instructions. Serve immediately for a soft-serve consistency, or freeze for a firmer texture. Serve with Corn Flake Brittle.
Caramelized Corn Flakes 1 ½ cups Corn Flakes, crushed 6 tablespoons nonfat dry milk powder 2 tablespoons granulated sugar 7 tablespoons melted butter
1. Preheat the oven to 275° F. Put the crushed corn flakes in a mixing bowl. In a seperate bowl, combine the milk powder and sugar. 2. Pour the melted butter over the corn flakes, then sprinkle with the sugar mixture. Toss to evenly coat.
Hudson Table: Momofuku Empire 3. Transfer the cereal onto parchment lined baking sheet and spread into an even layer. Bake about 20 minutes until the sugars start to caramelize and turn a deep golden color. Allow to cool completely. Serve with cereal milk ice cream.
Corn Cookies From Momofuku Milk Bar Makes about 1 dozen cookies
1 cup butter, at room temperature 1 ½ cups sugar 1 egg 1 ½ cups bread flour ¼ cup corn flour ⅔ cup freeze-dried corn powder ¾ teaspoon baking powder ¼ teaspoon baking soda 1 ½ teaspoons kosher salt
1. Heat the oven to 350°F. Cream together the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes. 2. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. 3. Using an ice cream scoop, portion out the dough onto a parchment-lined sheet pan at least 4 inches apart. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature-- they will not bake properly! 4. Bake for 14 minutes until faintly browned on the edges yet still bright yellow in the center - they will look undercooked. Cool the cookies completely on the sheet pans before transferring to a plate. Enjoy!
Hudson Table: Momofuku Empire