Everyone in Toronto is going Momofuku crazy and I’m part of the group. I have already tried Momofuku Noodle Bar Toronto twice in two weeks since they opened. So naturally, I have to pay a visit to Momofuku Daisho, a 80 seats restaurant features family style dishes.
hubbard – birch syrup, malt, black almond
I have been reading a lot about Momofuku. Love Chef David Chang’s take on modernized Korean cuisine. One of his famous dish is Bo Ssam. It is a slow roasted pig shoulder wrapped in green with rice and kimchi. (If you wish to know more about this dish, New York Times posted two great articles here and here.)
I don’t have time to slow-roasted a pig today so I modify the recipe a little bit and make it my own with whatever in my fridge.
Directions
1. Stir fry beef strip with sliced button mushroom. Add Korean short rib marinade sauce (you can find this in most Asian supermarket)
2. Cook one cup of rice
3. Wash lettuce
4. Put kimchi and dry sesame seeds into individual serving bowls
The guest will combine their meal at the table. Start with the lettuce and put the rice on top, then the meat and mushroom. Lastly, top with kimchi and sesame seeds. Done.
