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Chef David Chang made a splash in 2004 when he opened his first restaurant, New York’s Momofuku Noodle Bar. Food & Wine named him a Best New Chef in 2006, the same year he opened the influential Momofuku Ssäm Bar. Chang’s been pretty busy since then: He published a cult favorite food magazine (Lucky Peach), wrote a memoir, started his own restaurant group, raked in awards, starred in several food shows (Ugly Delicious, The Next Thing You Eat), and launched a wildly successful packaged foods company (and 2022 F&W Game Changer) Momofuku Goods. All this incredible work started with recipes like these, many pulled from Chang’s restaurants or inspired by family dishes. Influenced by the food of his Korean-American family, his time working in Japan, and his global travels, Chang’s dishes are wide-ranging, inventive, and always delicious.
Quick Kimchi Cucumbers
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Dickey / Prop Styling by Josh Hoggle
Chang’s speedy take on cucumber kimchi captures the bold, garlicky heat of traditional versions without the long fermentation. Salted cucumbers are tossed with gochugaru, ginger, garlic, fish sauce, and optional dried shrimp, plus crisp carrot, scallion, and onion for freshness. Ready in just 45 minutes, these juicy, chile-bright pickles make an easy banchan or vibrant topping for rice.
Brussels Sprouts with Fish Sauce Vinaigrette
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
“This brussels sprouts recipe has become a Momofuku classic,” says Chang. “It owes a lot to Tien Ho, who was the chef at Momofuku Ssäm Bar. We used his incredible fish sauce vinaigrette on so many dishes, starting with fried cauliflower, which quickly became a staple for our late-night service.”
Sparkling White Kimchi
Greg Dupree / Prop Stylist Christina Daley / Food Stylist Chelsea Zimmer
“You see 7UP quite a bit in Korean recipes,” says Chang. “My mom cooked with it: She put it in a noodle dish, she added it to beef stock.” So when he wanted to prepare a quick, unconventional version of kimchi, Chang opted for the soda. It adds lovely bubbliness to the cabbage and can be served as a side dish, like traditional red chile kimchi or with cold noodle soup.
Korean Sushi Rolls with Walnut-Edamame Crumble
A snack Chang tried at Yunpilam, a temple in South Korea, inspired this dish: The nuns served him edamame mixed with walnuts and molasses. In this recipe, Chang’s rolls have similar edamame and walnut filling; unlike most sushi, they can be served warm.
Honey-Soy-Glazed Vegetables with Crispy Mushrooms
A play on Korean sweet-and-sour pork, Chang’s version skips the deep-fried meat and cloying sauce. Instead, turnips and radishes are tossed with a mix of honey and soy sauce. Serves them with sautĂ©ed shiitake mushrooms in a crispy rice-cracker coating.
Soy-Braised Turkey with Turkey Rice
Gabriele Stabile
Chang transforms dark turkey meat by gently braising it in a soy sauce, ginger, garlic, and brown sugar mixture that reduces into a glossy, savory-sweet glaze. The turkey is served alongside richly scented jasmine rice cooked in homemade turkey stock and rendered turkey fat for extra depth.
Spicy Brussels Sprouts with Mint
A staple at Chang’s Momofuku Ssäm Bar in New York City, this Brussels sprouts dish builds complexity from contrast, pairing deeply charred sprouts with a bright, sweet-salty vinaigrette made from fish sauce, lime, herbs, and fresh chile.
Shiitake-and-Swiss-Chard Soup with Hand-Cut Noodles
Con Poulos
Chang builds this rich broth with dried shiitakes, then boosts its depth by adding fresh mushrooms. The best part is the hand-cut noodles thrown into the broth at the end. “They’re based on the udon I learned to make in Tokyo,” Chang says.
Chawan Mushi
In this recipe from his first cookbook, Momofuku, Chang steams a delicate dashi-infused egg custard then tops it with lump crab, scallion, and thinly sliced shiitake, adding sweet, fresh, and earthy notes.Â
Turkey Breast with Ginger-Scallion Sauce
Gabriele Stabile
Chang suggests gently poaching turkey breast in leftover turkey stock, then pairing it with a ginger-scallion sauce inspired by his go-to condiment from Great N.Y. Noodletown in Chinatown.
Sugar Snaps and Snow Peas with Grated Fresh Horseradish
Tina Rupp
Wasabi-coated peas from a convenience store sparked the idea for this lively warm-weather dish. To mimic their spicy crunch, Chang tosses a mix of his go-to farmers market vegetables — like snow peas and sugar snaps — with freshly grated horseradish.
Maple Root Vegetable Stir-Fry with Sesame
In Korean cooking, stir-fries are often built around a single vegetable, such as lotus root or potatoes. Chang takes a different approach by sautéing a mix of vegetables, including Jerusalem artichokes and parsnips — and incorporates an unexpected touch of maple syrup.
Superfast Salt-and-Sugar Pickles
This style of pickle is a staple in Japan. Chang serves his salt pickles right after seasoning, while they’re still vibrant and crunchy.
Tofu Salad with Chestnuts and Apple Dashi
Chris Court
Chang’s no-cook tofu dish balances delicate textures with a sweet-savory apple dashi made from Fuji apple juice, shiro dashi, soy sauce, and a touch of vinegar.
Roast Bass with Kombu Butter, Iceberg Lettuce, and Asparagus
Kombu, the dried kelp often used to enrich Japanese broths, is one of Chang’s go-to umami enhancers. He grinds it into a fine powder and mixes it with softened butter, which he then uses to baste striped bass fillets.
Tomato Soup with Feta, Olives, and Cucumbers
Chang reimagines a Greek salad as a light, vibrant tomato soup, finishing it with a mix of tomatoes, olives, honeyed cucumbers, and feta.
Hand-Torn Pasta with Pickled Tomatoes and Herbs
Chris Court
This homespun pasta comes together almost effortlessly in a stand mixer. Chang coats the noodles in a straightforward butter glaze, then finishes them with goat cheese, fresh herbs, and a burst of heat from quick-pickled tomatoes.
Mashed Potato Spring Rolls
Chang crafted a Momofuku-inspired spread from simple Thanksgiving leftovers, transforming mashed potatoes and green beans into a crisp, retro-style canapé that nods to the 1950s.
Pearl Barley Porridge with Ham and Eggs
Chang originally created this dish at a food conference in Copenhagen, improvising with limited ingredients. He cooked barley in a mix of local apple cider, chicken stock, and kombu, resulting in a porridge that balances gentle sweetness with savory depth.
Pan-Roasted Asparagus in Asparagus Sauce
Chang uses asparagus two ways in this dish: The stalks are puréed into a light, subtly sweet sauce, and the sautéed spears are served right on top.
David Chang’s Freeze-Dried Chicken Stock
John Kernick
“If you’re making stock, why not try to add as much flavor as possible?” asks Chang, who builds an exceptionally concentrated broth by layering aromatics, kombu, dried shiitakes, and freeze-dried chicken. “It’s like making your own bouillon cube.”
