About

I’m just your average girl who loves to cook and who loves noodles. I am noodle folk, broth runs through my veins. Whenever I travel, noodle restaurants are always on my list of places to visit.

In 2007, I visited New York, and one of the places I wanted to eat at most was Momofuku Noodle Bar, but it almost didn’t happen. My first visit to Momofuku seemed like fate, it never would have happened without a lucky string of delayed flights, flukey taxi drop-offs, and the willingness to wait 45 minutes for the restaurant to open (although Vancouverites who eat at Toshi know 45 minutes is not a long wait).

A couple of years later I had my wedding and honeymoon in New York City. Instead of taking care of wedding details such as flowers or hair and makeup, I hit up all 4 Momofukus. (There happen to be 5 ‘fukus now, but it’s a good excuse to go back.) It was absolutely delicious: a fried chicken feast (see below), the Ko lunch menu, watching the chicken wing chef lovingly caress each wing before plating, these are memories that last a lifetime, my friends!

Of course, my love of food isn’t restricted to *just* noodles. I love all food. It’s my passion. My husband, friends, and family know this, so I get a lot of cookbooks as presents. Truthfully, I don’t read more than 10 pages of most of them. They’re more like reference guides, for those “hmm, I wonder if Thomas Keller has a bread pudding recipe” moments.

This year though, I got the Momofuku cookbook for Christmas. Momofuku!? Cookbook?! It was perfect. I sat myself on the couch and read the entire book cover to cover on Christmas Day. It was the best cookbook I ever read. After I finished I realized two things: 1) it would be super yummy to cook every recipe in this book and 2) why not put up a site where I could write and take photos of the process?

I know, I know. Blogging your way through a cookbook’s been done. It’s passé. There was even that movie. But I haven’t tried it yet, and it could be fun! Last night I dreamt I was a ham-steak and no one wanted me. Random, I know. I’m hoping this blog will alleviate my ham-steak pain. It’s not a gimmick, it’s just a good way to motivate myself.

Update: One can’t live on Momofuku food alone! You might have noticed that there are a bunch of other posts up that have nothing to do with Momofuku at all. Some of them are original recipes, some of them have been inspired by others, but all of them are delicious!

September 2010 Update:
Now that I’ve cooked through the entire Momofuku book, it’s time to give myself a new goal. It’ll be a big jump for me to go from Momofuku, a cookbook that no one thought was for the home cook to go to Ad Hoc at Home, which is, in Keller’s words: a big collection of family meals and everyday staples, delicious approchable food, and recipes that are doable at home. I guess we’ll see just how doable Chef Keller’s recipes really are!

73 Comments add yours

  1. Just randomly stumbled onto your site via Photograzing. I LOVE the idea, even if it’s like J&J. I bought the cookbook myself in December and have only tried a few. Good luck and I can’t wait to read about your adventures! :)

    Julie,

    Thanks for the kind words! I checked out your site, will definitely be looking at it again when I get to the pan-roasted dry aged steak.

    I love your blue bugs on a log photos!

    steph on January 15th, 2010 at 8:01 pm
  2. I find it mildly offensive that you are drawing so heavily from the Momofuku cookbook. I understand you’re giving credit, but don’t you think you’re pushing a little far? Maybe you should at least remove “momofuku” from the name of your blog and possibly stop posting copyrighted material from the book?

    Just saying.

    Hi Jesse,
    Thanks for your comment. My blog is about Momofuku because I love Momofuku so much! I don’t post any copyrighted material or recipes from the book. If you check out the FAQ page, you can see why I don’t! (Well, aside from that one photo of David Chang, but that’s to illustrate my point.)

    steph on January 21st, 2010 at 4:39 pm
  3. I, for one, think your website is great press for Chang (not that he needs it)! Coming across this website is the reason I bought the book. So I don’t see how this is “offensive” (offensive to whom– Jesse?! Who cares!. To Chang? No way– good press!) Keep soldiering on. I’m really curious about the ramen noodle making process. Good luck finding kan sui powder! And thanks for a great blog.

    Hi Tina,
    Thanks so much for your comment! I’m so glad you got the book! If you make anything, send me some photos! I am definitely going to be trying to make the ramen noodles soon :) Thanks!

    steph on January 23rd, 2010 at 10:19 pm

    Seconded. I exist in my own little world, and only discovered momofuku by stumbling across this blog (thanks for reigniting my desire to buy pyrex beakers for the kitchen, btw…)

    All this means is that the cookbook is on its way to me, and I’m now 100 dollars poorer from arriving in nyc at 11pm and gorging on ramen, brisket, and porkbuns at momofuku.

    I am also very, very happy.

    Good press is good press.

    k on March 6th, 2010 at 7:53 am
  4. So glad to find your site! I received the momofuku book for Christmas as well, but I haven’t posted much from it. I had made the pork buns before (after being to momofuku), and can’t stop dreaming about them. The ginger-green onion sauce is extra yummy when added to miso soup; I did like it on the noodles too though, don’t worry :)

    I can’t stop dreaming about the pork buns too! I will definitely have to try the ginger green onion sauce in miso soup, thanks for the suggestion :)

    steph on January 24th, 2010 at 12:57 pm
  5. Looking forward to your progress! I got the book recently too, awesome book.

    Hi Howard,
    Thanks for the encouragement! The book is totally awesome, hope you get a chance to make something from it.

    steph on January 26th, 2010 at 9:28 pm
  6. I am a big fan of noodles too! Glad to find your blog : )Will you happen to have email subscription in the near future so I can follow your blog as I am not good as using reader to follow. Cheers, happy cooking!

    Hi Janet,
    There’s an email subscriber on the bottom right hand side of the page. Enjoy!

    steph on January 29th, 2010 at 12:21 pm
  7. I did the exact same thing when my wife bought me the book for Christmas… drool marks aside, I loved the story behind the man behind the restaurants. I started out fairly easy – brussel sprouts (brought them to a Christmas party – a huge hit) – and then got a little over my head.. Bo Ssam for Christmas dinner at the inlaw – Yikes! Nervously, I waited for my father in-law’s approval… ‘nod of the head’… Yes! (thank you david! hands clasped in prayer looking upwards). He found the Kimchee puree with honeycrisp a little weird though, lol :)

    Dan,
    I love the narrative of the book. I can’t wait to make the Bo Ssäm! Getting the nod from your father-in-law must have felt good!

    steph on February 5th, 2010 at 2:34 am
  8. This blog is ADORABLE! While the man himself might have a bit of an ‘tude problem…his food is deeevine. And yours looks fantasmic as well. :D

    Amy,
    Thanks :) The food is divine!

    steph on February 9th, 2010 at 12:31 pm
  9. I love-love-love this blog, its incredibly insightful and a feast for the eyes! I, too, am a noodle lover, and I love how 70% of your recipes revolve around it. Keep up the wonderful work!

    Emmy,
    Thanks! Noodle lovers unite!

    steph on February 10th, 2010 at 3:10 pm
  10. I think we think alike when it comes to cookbooks. I use them more as a reference too. The only one I’ve read cover to cover was Yan Can Cook back in the 80′s (did I just admit that?). I’m so glad I found your blog and can’t wait to see more. I’ll have to try the fukus next time I’m in NYC.

    Brad,
    Yan can cook, so can you! Yan is a local from Vancouver!

    steph on February 12th, 2010 at 12:36 am
  11. someone gave me the book for christmas after many months of hinting. i have yet to tackle any of the recipes but i know from the reviews of the momofuku outlets that the dishes will be great when i do. it’s cool that someone like u is blogging the experience. i cannot wait to go through this blog and read through your trial & errors. haha.

    i haven’t been to the momofuku restaurants but i cannot wait to check out the milk bar.

    Jo,
    Hahaha, it’s all about the trials and errors; glad you’re liking the blog!

    steph on February 18th, 2010 at 1:41 pm
  12. I think you are doing a great job, it is interesting to find your blog while i was searching how to find the salted prawn to make the cabbage kimchi from the Momofuku book!!! really hard to find here in Santa Fe,as with the grounded pepper,but there are a lot of fierce peppers in this state, but i will a way to go around it ,even if i have to salt the shrimps myself!!
    I know ,i took a stopover twice while going to europe stopping in NYC to eat at the Momofukus. I love his food!!!!! good luck ,will be checking in!!

  13. Cooking the book may be “passé” but it’s new to you and it looks like you’re having fun with it! I set a less lofty goal of 1 cooking adventure per week for 2010 (I explore 1 unusual ingredient each week on my blog), and I’m way impressed you update every day (and with such gorgeous pictures!). How do you find the time?

    I’m going to NYC at the end of the month and I don’t think I’ll have time for all the Momofukus – if you had to recommend 1 (maybe 2), which do you think I can’t miss?

    Thanks! I checked out your site earlier and I must say I’ve never seen Romanesco broccoli!
    As for the Momofukus, I’m partial to Noodle Bar, and if you have the time you can check out Ssäm and Milk Bar at the same time because they’re attached to one another. I hope you have a wonderful time in NYC!

    steph on March 1st, 2010 at 10:35 pm
  14. I just found your site today. And for the last hour or so read it all. The world is full of serious noodle lovers, and I love reading all of their stories. And your photos are fantastic. It’s nice to have good lighting in your kitchen! Shooting in a dim ramen shop is a pain sometimes. By the way, I’d much rather watch a movie about ramen than french cooking!

    Brian,
    Thanks! It is nice having good lighting in my kitchen, but I would rather be going around Japan eating ramen. Have you watched Ramen Girl? It’s not the most fantastic movie ever, but I must say, I love ramen related things!

    I think it was Tampopo that first made me start obsessing over and writing about ramen-

    Brian on March 5th, 2010 at 9:46 am
    steph on March 5th, 2010 at 9:40 am
  15. nice blog… i really enjoyed it! will come back for more…

    Thanks for the kind words!

    steph on March 13th, 2010 at 10:17 am
  16. I’m so excited to follow you through this cookbook :)

  17. I found your site via your photo of your Kimchi Bacon Deviled Eggs. Great site. I’m impressed.

  18. thank you for your blog! i didn’t realize how many others were as obsessed with momofuku as i am! i am visiting New york (tho used to live here) and determined to eat at every momo. i am sure the recipes will be next. you have great patience…and all your momo dishes look amazing! good job!

    Thank you so much! There are quite a few momo-obsessed out there, so we’re not alone!

    steph on April 10th, 2010 at 10:59 am
  19. Found your site through google.. you put seriously amounts of love in your blog! please continue and i shall be back for more =D

    Thanks and I hope you do come back for more!

    steph on April 16th, 2010 at 11:59 am
  20. Gorgeous photos… contrast is perfect and the colors really help the food pop. Do you spend as much time on the setup for the shots as you do the food prep?

    Anyhow, can’t wait til you tackle their famous wings. A co-worker of mine deconstructed them several years back and did the write-up linked below, before the cookbook came out and they were a bitch to make then!

    Anyhow, keep up the good work. Definitely bookmarked.

    Thanks! I don’t really spend time on the set up of the shots, I’d say I spend the most time searching for ingredients.

    The chicken wings are fantastic, I wrote about them here.

    steph on April 24th, 2010 at 1:48 pm
  21. you are awesome!! i just checked your site for the cherry tomato salad recipe. thanks! I will be back for me!

    Thanks, glad you like it!

    steph on April 26th, 2010 at 9:18 am
  22. Man, you got me wanting to go out and buy that Momofuku cookbook!

    You should go for it, it’s a great book!

    steph on April 28th, 2010 at 12:35 pm
  23. Hi there,

    Stumbled upon your blog while Google-ing Momofuku. Coincidentally, I’m also cooking the Momofuku cookbook! Unfortunately, I have to find alternatives for some of the ingredients as they are not as readily available.

    Still very delicious meals!

    I think the substitutions are inevitable. I’ve been looking for white soy sauce for a while now!

    What’s your favourite recipe so far?

    Definitely has got to be the Bo Ssam and the Crack Pie. Amazing stuff.

    White Soy Sauce is just simply Light soy sauce! :)

    whats your favourite recipe?

    I haven’t tried the Bo Ssam yet, but I’m going to soon! I really can’t pick a favourite, everything that I like has been awesome.

    Crack pie is so addictive!

    steph on May 10th, 2010 at 2:18 am
    Tony on May 7th, 2010 at 10:57 am
    steph on May 7th, 2010 at 10:54 am

    I am so excited about Momofuku…I am ordering the book.

    You’ll love it!

    steph on June 3rd, 2010 at 9:06 am
    Norma on June 2nd, 2010 at 9:02 pm
  24. Hi! I love your blog. Your photos and food are fantastic! I am jealous at how little of a mess (or so it seems? ü) you make in the kitchen while making all the yummy food !

    Just a suggestion, how about a blog post about the tools (i.e. knife, pans, etc) that you use? I’m a kitchen addict and am always curious at what other people use!

    Happy cooking and eating !

  25. Hi! Looking at your blog has gotten me wanting to buy the Momofuku cookbook myself! However, I was wondering how difficult/complicated the recipes are to make. I still consider myself to be quite the beginner cook and I’m not sure if I can handle the recipes!

    Some of the recipes are quite long and complicated, but some are pretty simple. I’d start with something like the tomato salad or even the pork belly.

    steph on August 17th, 2010 at 4:00 pm
  26. While searching for a shrimp cake recipe, I came across your blog and have spent the last 2 hours reading your posts and recipes. Now I want the Momofuku cookbook too! Love to cook and eat asian foods and you have inspired me. Do you by chance have a recipe for Fish Hot Pot? I always order it at my local vietnamese restaurant but am unable to find a recipe and the chefs there do not speak english (and I don’t speak vietnamese). Again, love your blog and will recommend to my other chef and foodie friends.

    I don’t have a fish hot pot recipe, but I’ll check with my in-laws; maybe I’ll do a post on it soon, thanks for the suggestion!

    steph on August 17th, 2010 at 4:08 pm
  27. i stumbled upon your site while searching for a crack pie recipe, but i’ll be visiting for other sweet stuff too now. thanks for the delicious recipes!

  28. Love your blog!! The pictures are amazing! Who would have thought these delicious dishes were made by a non-culinary school trained “average girl”? Just bought the “Ad Hoc at Home” book myself, will be inspiring to see you cook through those amazing recipes. Keep it up!

  29. just stumbled upon your blog and love it!! am making the chocolate orange cupcakes w/ganache tonight as we speak. keep it up – can’t wait to read more – how fun!

  30. I stumbled across your blog while looking for an easy peirogi recipe. I am happy to report that my pierogi turned out to be awesome and I have since made spinach, cauliflower and beef versions. I have also just spent the last couple of hours reading your blog and, while not knowing what ‘Momofuku’ is all about (I reside in Australia), I love the recipes you have posted and have earmarked several for cooking. Thanks!

  31. Steph….

    Like others I found your blog by chance. I find it mildly, no make that greatly, a lot of fun.

    Ordered the Momofuku book from our library and am wandering through it. First recipe I tried was the Shrimp & Grits….wow!!!

    Chuck

  32. I was googling ramen broth ingredients and I found your site! This is amazing! I am a huge noodle fan and I am ecstatic to try all your recipes!

  33. Please come back soon! I just made Mentakio Udon, with David Chang’s delicious kimchi that has been fermenting in my fridge and is currently mouthwatering, and I want more, and more of your blog! Please.

  34. Do Chef Ramsay’s book! (the 3-Michelin Star one).

    Really find your blog fascinating.. keep it up! Now I really want to go to NY and try David Chang’s restaurant.

    And lastly, what is the camera you use? (really like the pics, and would love to have one for ‘whatever’ use).

  35. where did you go???

  36. hi, do you not update this blog anymore?

  37. I was wondering the same!

  38. I’m enjoying your momofuku cooking adventure (I know, I”m a bit outdated since it seems like you finished the book last year). :) but i was wondering if you are going to blog about your thomas keller cooking adventure?

  39. I miss reading your blog… will you be posting more soon?

  40. I’m one of the late comer too. I only started the momofuku craze recently after my trip to Atlanta and tried the pork belly from South City’s Kitchen and One Flew South. They were so deliciously out of this world. So I started a quest for pork belly recipes, and I stumbled on Momofuku’s. Now I’m just hooked. I stumbled upon your blog via searching foodbuzz for momofuku. Awesome blog! Now I have to spend several days going through.

  41. Just bookmarked your blog. It’s wonderful. Please blog some more.

  42. I’m not a good cook, (my husband is), and we have always been fans of Momofuku since we saw David Chang on TV. We decided we liked his style, so we have been impromptu making it up as we go. Now, we have a kid. We actually named our only kid after Momofuku. She just cut her first tooth. It’s high time for me to roll up my sleeves and stop espousing theories and actually cook some Momofuku food for Momo. I am simultaneously getting the book AND reading your tips from the blog, so I can get some guaranteed results in my very busy schedule.

  43. In a nutshell this cookbook is for everyone. I believe a large majority of people are mislead and misinformed when it comes to nutrition and eating habits. In North America we live in one of the most overweight places in the world. And I think a book like this goes a long way in helping solve that problem.i am benefited by purchasing this book so I suggest you that if you want to learn cooking please collect this book from hearhttp://www.facepack.in?a_aid=shuvo701

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