“Rage or fear… It oscillates. Rage I need to motivate me to try things that I can’t ordinarily do - as I’m a lazy man. Fear - to keep pushing harder so we don’t lose what we’ve accomplished.”- David Chang
hi love !! any recommendations for places to visit in seoul (restaurants, shops, etc.) ?? i know you just left so don't worry about answering too quickly, i understand :) it looked liked you had a wonderful time there and im super happy for you <33
oHH YES THIS IS THE ASK I HAVE BEEN WAITING FOR MY FRIENDS,,, here we go!!! (ps this is so sweet omg thank u)
A panoply of eccentric biographical data RE: chefdom’s fretful ramen master.
HE IS the Virginia-raised son of Korean immigrants—educated in Vienna, a suburb of Washington, D.C., but well acquainted with Richmond, where his father had a business. Culinarily, this background has come to bear on such Chang creations as his Honeycrisp-apple kimchi with jowl bacon and Noodle Bar’s fried chicken served two ways, southern-style and Korean-style.
HIS FAVORITE extra-vocational activity is fly-fishing, which satisfies him, paradoxically, “because it’s constant dissatisfaction.”
HE HAS spent much of his life deliberately evading anything that smacks of normalcy. Of late, however, he finds himself thinking, “Man, normal might be really nice right now.”
Healthy Monday: Chef David Chang was inspired to make these playful rolls by a snack he had at Yunpilam, a temple in South Korea, where the nuns served him edamame mixed with walnuts and molasses. His rolls have an edamame-and-walnut filling; unlike other sushi rolls, they can be served warm.
Back before Lucky Peach was a magazine and Mind of a Chef was barely a glimmer in anyone’s eye, David Chang headed to Tokyo with a film crew to explore the ever-expanding ramen scene in the city where he’d once lived. Ivan Orkin hadn’t written an English-language cookbook yet, nor had he opened any ramen shops in America. This is the first time the two chefs met, and the background story of Ivan’s rise to international ramen fame.
Healthy Monday: In Korea, cooks typically create stir-fries with just one kind of vegetable—lotus root, say, or potatoes. Star chef David Chang decided to break with tradition and stir-fry an assortment of vegetables, including Jerusalem artichokes and parsnips. Also unconventional is the maple syrup he adds to the dish; there are maple trees all around South Korea but not much maple syrup.
Introducing Food & Wine Chefs-in-Residence. In honor of our 2014 redesign, we enlisted star chefs Grant Achatz (above), Mario Batali, Eric Ripert, David Chang, Andrew Zimmern and Hugh Acheson to consult on monthly features, recipes and travel tips. They have brilliant ideas, but don’t always make great office mates. For full videos visit Youtube.com/foodandwine.