A little over a year and a half after buying the book, I finally got around to making the dish I knew I had to make: Last night, I finally made Momofuku Ramen for dinner (fresh alkaline noodles and all).
The catalyst for this monumental event was the arrival of the first issue of Lucky Peach, which is the most amazing food journal EVER. It's the kind of thing that appeals to a very specific reader, but if you are the type of person who completely geeks out both Dave Eggers and David Chang, you need to subscribe to this thing immediately. I read Issue One, which is all about ramen, cover to cover, went back to re-read several bits already, cooked from one recipe, referenced a chart repeatedly, and will probably do all of those things again multiple times. Another super-cool thing about this issue is that it includes some updates to the Momofuku Ramen recipes. The one I made use of right away is a Harold McGee update on making alkaline noodles at home without ordering any special ingredients (the noodles in the Momofuku cookbook call for sodium carbonate and potassium carbonate, whereas the Lucky Peach noodles use your toaster oven to transform baking soda (sodium bicarbonate) into sodium carbonate by baking it). Awesome. The issue also included some updates from David Chang on the current versions of Ramen Broth and Tare that they are using in his restaurants. Since I had ramen broth in the freezer, I forged ahead, but his new version is more affordable, so I'll definitely try it out next time.
The noodle dough came together pretty easily, and I used my linguini-cutting attachment to cut it into beautiful strands.
These cooked up at the last minute, just before plating...
In case you've forgotten, the ramen broth came from all kinds of meaty pork bones and chicken bones and general deliciousness...Speaking of that broth that was in the freezer, almost this entire dish was prepared in advance. The pork belly was prepared during a previous dish using the Momofuku method,
Will I Make This Again?: Yes. A million times, yes.
Was it Worth the Work?: The beauty of the work in this one is that it was spread out over several weeks. This would be a ton of work to do in one day (and would still be worth it), but if you spread out component prep over a few days/weeks/months, this is a pretty mellow dish to prepare and is totally reasonable to do even if, like me, you're limited in the amount of time you can spend in the kitchen in any single shot.
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