I got a copy of David Chang’s Momofuku cookbook, and it is some of the most enjoyable food porn (and writing) I’ve seen in a long time. He paints himself as a bit of a bumbler, if perhaps one with borderline sociopathic passion for good food, and frankly I find that entirely charming. The fact is, this dude likes to eat the way I like to eat, throwing the low in with the high without regard for anything but deliciousness (and maybe the occasional gleeful fuck-you gesture).
Plus, there are recipes for nearly everything we ate at the restaurants. Nom nom nom nom nom nom.
I think that part of the reason I loved the sauce that came with our bo ssam is that it may actually have been pureed kimchi. And pureed kimchi is such a blindingly simple, wonderful idea that I can barely imagine I never thought of it myself. I am going to puree up some kimchi and start putting it on EVERYTHING.
UPDATE: now I’ve read through the bo ssam part of the book, and the sauce I really loved wasn’t the puree, but I now know for sure why I loved it so much. He thins down his spicy sauce with sherry vinegar, my hands-down favorite vinegar of all time. OMG yum.
Still gonna puree some kimchi though… and maybe thin it down with sherry vinegar too so it’ll drizzle. Be still my heart.