David Chang’s Momofuku restaurants are a lot Korean, a little American and all kinds of tasty. His cookbook is all of those things, and hysterical to boot. You should buy it. I’ve made the brussels sprouts about a dozen times now, and won over the most ardent haters. But this weekend I finally got a chance to do his bo ssam recipe. It’ll be the focus of a Tribune food section cover story in a few weeks, but here’s an early tease:
Recipe here. Mine turned out very well, but I got a little gun-shy with the heat at the end, so it never got fork-tender. Still, delicious.