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Link: index: momofukufor2 Link: start: Happy New Year! Link: prev: Colicchio on David Chang Link: next: Herbs, spices, sauces and other strange ingredients in the Momofuku Ko recipes Link: canonical momofukufor2 Join momofukufor2's Facebook fan pageSubscribe to my RSS FeedFollow momofukufor2 on Twitter My attempt at cooking (and eating! and enjoying!) every recipe in the momofuku cookbook. Updated daily! Still curious? More info here -> New here? Start with my embarrassing first post >> Noodle Bar Ssa:m Bar Ko Recipes Leftover fridays Pages About Recipe list Photo Gallery FAQ Contact Random Entries [IMG] Pan-Roasted Asparagus [IMG] Sichuan Prawns [IMG] Shrimp and Grits [IMG] List of produce used in Momofuku Noodle Bar recipes [IMG] Grilled Octopus Salad with Konbu, Bamboo Shoots & Pickled Chiles [IMG] Same Momofuku ramen broth, different approach Next Post Herbs, spices, sauces and other strange ingredients in the Momofuku Ko recipes -> Previous Post <- Colicchio on David Chang recipes 6 comments February 2, 2010 Makeshift Spicy Pork Sausage Stone Bowl [IMG] cast-iron "stone bowl" For some reason, when you cook the Momofuku cookbook you have a lot of leftovers in your fridge. I have no idea if it's an American or David Chang thing, but a lot of his recipes seem to make a crazy amount of food, even after scaling down. After halving the original spicy pork sausage and rice cakes recipe, I still had a ton of ragu left. I thought it would taste great fried up with rice and topped with a leftover slow-poached egg I had sitting in the fridge, but Mike had an even better idea: a spicy pork sausage stone bowl. [IMG] [IMG] Traditional stone bowl is dolsot bibimbap, a Korean mixed rice dish that's served in a blazingly hot stone bowl with a raw egg on top. The rice is mixed up and pressed against the sides of the bowl to cook the egg and crisp the rice to a golden brown. The crispy rice bits are the best part. I've never made dolsot bibimbap at home, mainly because I don't have a stone bowl. [IMG] rice topped with slow-poached egg We don't have stone bowls but we do have cast-iron skillets. Cast-iron skillets and stone bowls are pretty similar: they both get really hot and are excellent at retaining heat. The little cast-iron skillets I have are perfect for makeshift spicy pork sausage stone bowl! [IMG] [IMG] [IMG] [IMG] I started by heating up grapeseed oil in the cast-iron skillets on medium heat. While the skillets were heating I fried some white rice with the rest of the spicy pork sausage ragu. The fried rice was scooped into the cast-iron pans when they were hot. I topped one pan with a raw egg and one with a leftover slow-poached egg. The pans stayed on the heat for a while so the rice had time to get crispy. Sliced green onions, seaweed and crispy shallots were thrown on top for good measure. [IMG] slow-poached egg being broken After removing from the heat the eggs were mixed in. Spicy crispy rice, savoury sausage, and eggy creaminess made a dish I'll make again and again. The raw egg version tasted better than the slow-poached; the slow-poached egg was a tad overcooked while the raw egg was creamy and just right. Crispy rice, you have a special place in my heart! [IMG] rice with egg mixed in topped with seaweed and crispy shallots [IMG] yum! crispy rice Tags: pork, rice, slow poached eggs 6 Comments add yours 1. Serving the mini-cast iron pans dohl-soht bibimbap style... NICE This is a lovely blog, I hope you're able to stomach the pig's head torchon when you get to it! Reply James, I hope I can stomach the pig's head torchon too...I don't know how I'm going to do it! Reply steph on February 2nd, 2010 at 2:33 pm James on February 2, 2010 at 6:53 am 2. Looks awesome. I remember reading somewhere in his book that he does cook with alot of leftovers, with the intention of re-using the ingredients in othe recipes! Also, how long did the slow poached egg last in the fridge for ? Reply Hey Howard, I ate the slow-poached egg 4 days after I made it. It was still good! Reply steph on February 3rd, 2010 at 8:29 am Howard on February 2, 2010 at 7:17 pm 3. Well done - this looks like the ultimate leftovers comfort food! Reply Julia, Leftovers are the best part! Reply steph on February 4th, 2010 at 11:40 am Julia on February 4, 2010 at 4:01 am Click here to cancel reply. Add a Comment ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ Name _______________________ Email Address _______________________ Website URL _______________________ (required) Not published (required) Optional Link [ Post Comment ] cancel [ ] Notify me of follow-up comments via e-mail 58 of 98 recipes completed Foodbuzz Popular Posts Popular Posts * Momofuku Milk Bar Crack Pie Recipe * Ad Hoc Potato Pave Recipe * International Pizza Pie Incident: One Dough, Four Ways * Spam Musubi Recipe * Kimchi Bacon Deviled Eggs * Copycat Momofuku Milk Bar Cornflake, Chocolate Chip, Marshmallow Cookie Recipe * Ad Hoc Buttermilk Fried Chicken Recipe * Chicken & Egg * Bacon Dashi * Bacon Kimchi Fried Rice Recipe [IMG] Search: _____________________ [ Search Button ] Blogs I love Blogroll * a table for two * almost bourdain * eater * grub street * i heart momofuku * momofuku * noodle fever * serious eats * smitten kitchen * waffleizer Recently Recent Comments * These fried doughnuts would be really good with a cup of coffee mixed with condensed milk...mmmm MaryMoh at 2:27 pm May 7, 2010 * Yummy! Can't wait to try this out Jessica at 2:27 pm May 7, 2010 * The dough sounds like Irish Soda Bread with some sugar. Unfortunately yeast, unless used for brewing, does not get... Andy at 11:07 am May 7, 2010 * You very welcome and I am only an experimenter and does work wonders.Take care Mahendra Chauhan at 11:06 am May 7, 2010 * I am glad Steph you like sweetcorn as well and is healthy and nutritious too Mahendra Chauhan at 11:03 am May 7, 2010 Categories Categories * beef (3) * carbs (8) * cheating on chang (18) * chicken (11) * commentary (36) * completed (58) * eggs (9) * favourites (5) * ko recipes (7) * leftover fridays (8) * noodle bar recipes (41) * noodles and stews (14) * obsessive compulsive lists (11) * pork (21) * recipes (43) * sauces and pickles (16) * seafood (10) * shopping (9) * ssa:m bar recipes (27) * sweet stuff (8) * vegetables (14) The Momofuku name is a registered trademark of Momofuku and David Chang. I'm just using it (fair use?) to refer to his restaurant and cookbook. All original content and photos is (c) 2010 copyright & all rights reserved Stephanie Le. momofukufor2.com is where I document the little tips and tricks I learn while attempting to cook my way through the Momofuku Cookbook by David Chang and Peter Meehan. Subscribe to my RSS Feed Subscribe via RSS Follow momofukufor2 on Twitter Follow me on Twitter [IMG] Mentions The Food Section Eater National The Village Voice Foodista Blog of the Day Recent Posts Recent Posts * Deep-Fry Fridays: Vietnamese Doughnut Recipe * Chicken Miso Ramen Recipe * Alligator Chicken Noodle Soup * Chicken-Ginger Noodle Soup * Chicken Meatballs, Orzo and Spinach Soup Recipe * Chicken Pho Recipe * Spicy Wonton Noodle Recipe * Deep-Fry Fridays: Acorn Squash Egg Korokke Recipe