David Chang Makes Extremely Spicy Pork Noodles
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- Опубліковано 11 тра 2022
- Dave Chang is back in the kitchen cooking up a freestyled spicy pork noodle dish. Part ragu, part mapo tofu - but completely Dave - this dish is loosely inspired by a longstanding Momofuku classic, brought to life with Momofuku Dried Noodles and Momofuku Chili Crunch.
As always, there's no plan, no preparation but this is the essence of weeknight home cooking. Dave's not trying to hit the bulls-eye, just the target.
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Chang calling out Gordon Ramsay's Hexclad pans _daaaaaaaaaaaaamn_
Gotta add a part where Dave and the crew tries the food and reacts. I wanted to see the directors faces melting off from the chili!
First of all; respect to one of the great Korean chefs out there. As a Korean home chef I learned a lot from my mom and aunts. Secondly, the parts where you're comparing Italian cooking really work well to establish a difference in your brand and channel. I connected a lot of dots today. I'd love to see more of that gap bridged and connect with my Korean brother out there doing it big for the rest of us!
Noel Cleary
too painfull to watch. way to much b/s and excuses
Build a bridge, get over it
Yes. I love how Dave just tells me the core mechanics of the dish and how it's similar to other recipe's concept.
Let Dave put in as much Chili Crunch as he wants!!!
The same way Gordon Ramsay loves his "olivoil"
What I think this video tells us, and hopefully David Chang, is that the world needs larger sizes of the Momofuku products, particularly the Chili Crunch!
In other news, David Chang has trademarked the term "noodles" and is sending cease and desist letters to anyone not him.
Only $13 of chili crisp and $25 of noodles
You can add different, cheaper chili crisp or noodles and this still works. Of course he's using his own branded ingredients, it's an advertisement.
Looks fantastic
You're the man David! I'm buying MomoFuku and leveling up with these videos
I like how David eats his meal while cooking 🤣
It’s how you’re meant to cook! Taste to check flavour!
The only pots I use are Knorr stock pots. This also saves you the chili crunch, and the tingly spice, because the flavors are already there.
You forgot the little bit of olive oil
Yeah, those noods + chili crunch = crack. SO GOOD!
I also put Chili Crunch on everything! Even plainly over rice is an easy snack.
I have to make my own chili crunch because I can't afford to buy pre-made with the amount that gets used in my house. We go through about a quart a week. In winter when we eat more ramen, nabe, and rice so we go through about a quart a week. So if David wants to use the whole jar, let him use the whole jar!
Do you use any recipe available here on youtube?
@@Keukeu45 combo of Just One Cookbook, Strictly Dumpling, and then to taste. I like more garlic and spice so I adjust. Took me about half a dozen tries but I got it down now.
@@JamesBlake3 thank you Sir
Yooo when David is focused it's funny, bruh!!!! 🤣 He goes dumb hard at small details. Chaotic energy
Oh that chili crunch goes by sooo fast!! He needs to make a gallon size of that truffle one, it’s like crack. Can’t wait to try the ghost pepper and honey crunch
Dave does not care that he is being filmed, nor does he care to explain why he is doing half the things he does. And I love it (in this context). What I would love even more is to be able to get these noodles in Europe.
Agreed! Would love the noodles in the UK. Heading to NYC in October and hoping to grabs some then!
Damn! My mouth is watering and I want some.
Lmao when he's sweating bullets from the spice while explaining the noodles 7:13
Love!
Thank you for your lovely compliment. I hope my recipes was able to help you in your cooking
Yeah man we cook with the crisp its great, we just dont put half a jar in one dish...thats like $12 bucks alone right there XD
Dude I friggin love my hexclads. What’s wrong with hexclad???
Hi Dave Chang!!! Hope you're doing good!!! I had a milk bar cookie and it was delicious!!! 😊 Oh, do another drinking video with Sue Chan!!! 😁
that random guitar part right before the jazz comes on throws me off every time
That looks like fantastic late night snack 🍻 street food 🥵
Interesting about the white onion because I could only get purple onions in (central) China.
This video is why I’m sitting down now eating soy and scallion and black truffle chilies crunch and a fried egg
Tell me this is the soundtrack from the Leisuresuit Larry games playing in the background.
"Hate" sums up what i think about David Chamngs attempts to bully small Asian shops out of business and suppress competition and innovation.
Someone needs to make a gift of Dave dumping 4 tons of chilli crisp on that pot 😭😭😭
friendship CANCELLED 😂
Would like to know why he hates hexclad, or is it the wok? I almost bought one
Protip: If you're going to use towels for potholders make sure they're dry.
Dave is always munchin on so much during taste test
Dw Dave I cook with it just wish the jar was bigger
So...what noodles are you using?
Who that was like a whole jar. I just tasted it today and am making a dish tonight Id be done
Any suggestions for a solid brand of chili crunch?
Momofuku makes their own that's available on their website. You can also find Lao Gan Ma all over the place. That's the one with the Angry Grandma on the label.
where is that ceramic bowel from ??
After a night at work I’m guessing he would just drizzle the flavor pouch and chili crisp on the dry square of noodles and eat it like a pop tart.
"you used a whole jar of chili crunch and we overcharge by almost 4 times what the OG shit costs so that's too much for this recipe"
If your saving time and money, I just mix chili crunch with lean ground turkey and some chopped green onion on top. Almost the sameee
I dig the music
Do you dig it after listening to the same 30 seconds of it for 13 minutes?
@@fvtown did you listen that long? damn
I really like this guy. Really down to earth
lol you dont know him
Dave, we all run out of chili crunch..MAKE BIGGER JARS!!! 50 gallon drums would be preferable.
I live in Vegas and just bought me two jars. That is like crunchy chili crack.
Hi David! Question, why do you hate the Hexclad? Reason why I’m asking is because I’m contemplating on buying one. Thank you in advance. 😀
Dude I got some for Christmas, I fucking love them. Not sure about the hexclad hate.
what is that red liquid he adds at 8:35?
Spicy sauce pouch that comes with the noodles
@@jbum thanks
Thank you for the honest truth about those goddam hexclad bullshit pans!
Love ya, Dave. However, these videos could be so much better from a production standpoint. Why are they using the same 2min song on repeat for 12min?! Why is your B camera so shaky? Keep inspiring me to cook, Dave!
May tell every thing your putting in the recipe ?
What is the issue with the pan? Do you prefer stainless?
Looked to me like it might have been non-stick
I think most chefs prefer carbon steel.
Perfect.for.a recovery not a hangover
I love spicy I just ordered more noodles
When I saw that pan 😭😭😭 and during AAPI months too??
"Feeds 25 people" ... almost finishes the meat tasting alone.
I think the takeaway here is your chili crisp jars are too small . That’s all
I would love to know why he hates that pan?
Dude does NOT want to be making this video. His temper is famous even amongst seasoned chefs. I can just feel his temper simmering and almost ready to explode if it not for the producers on set. Good job David Chang wranglers!
My ex worked for him as a line cook and had nothing but horror stories. Extremely toxic environment, he'd yell and belittle people, made her cry a few times. It's sad, I really liked him before I found out.
@@jonathanlim2272 Pretty common in the food industry. I used to be waiter way back for an upscale northern Italian restaurant in LA. The chef had huge tantrums, threatened staff with a knife, and was almost started fights with customers. Luckily, I got a thick skin when it comes to tempers and dysfunctional, toxic behavior. One of the fellow waiters would just share half a zanax with with us and we would not give a shit. The tips were amazing and that was why people stuck around. I hope the culture has changed in the industry. Anyway, that's why I am extra nice to staff and over tip when dining out.
@@jonathanlim2272 isn’t Dave the one of few chefs that did away with tipping and charged more so staff could all be paid a living wage?
@@Th3Gr3mlinz hmm, it's almost as if he has an image he presents to media and a personality that is well known behind the scenes. To his credit, I hear he is doing better. Still doesn't change what I think of him now
@@jonathanlim2272 while I don’t condone the historical attitudes Chefs have with their staff. I find it ironic you have a personal vendetta against him and refuse to move on or “forgive” as if people can’t change or grow… but yeah, Dave has anger issues. He also isn’t the only one, I worked under a very verbally abusive and emotionally abusive chef as well.
He came from a harsh history.. let’s stop treating people like they have to be perfect when we are all human and have traumas that need to be addressed and we all have room to continue to grow/learn.
There it is, my (and your) Revere pot 🤣
Hexclad is NOT a lie. been pretty happy with that very wok.
They're LIES. Not nonstick like they claim. Other than that, they're durable and oven safe. But shit sticks like honey!
@@aimeevang3145 that’s not my experience at all. they’re not as non stick as a teflon pan but i’m willing to trade a bit of that for way more durability. food still comes away from these pans much easier than stainless steel. easy to clean too.
i now want my fettucine noodles to come with dried alfredo sauce packets -make it happen barilla or i'll say you supported some guy in the 40's that made the trains run on time.
Truly that pot is a lie 😂
So…. We’re not saving the pasta water for this? Lol
Im so confused after watching this. What are the ingredients??? So many things not explained, yet feels the need to explain the use of vinegar as if it’s not an extremely common ingredient across the world. Tingly spice? Call it its name
Most are products from his food company (noodles, chile crunch, soy sauce, rice vinegar, tingly salt). Tingly salt is the product name.
@@rebeccabrandt2505 Ah i see. Thanks for letting me know. Still think the video is super confusing though haha
wtf is "tingly spice"- I'm guessing mixed sichuan pepper and dried chilli- but why use that weird name? or am I missing something
Its his product: tingly salt.
Irony is seeing a hex clad ad during this video! 🙄
Thank you for your lovely compliment. I hope my recipes was able to help you in your cooking
Just made a version of this… I think that’s what you were hoping for, is that people use their cooking senses to create their own things based on what they have available. As a whitey American, it can be hard to gather all the various ingredients, so having some of it pre-made was really helpful.
We ended up sautéing shrimp, putting aside, add onions and cook down, then add garlic and a heaping tablespoon of the chili crunch, sauce packs, add noodles, then at the end we decided to add some chunky peanut butter. Topped with shrimp and served.
It was a little spicy for me, but perfect for my husband. His comment “I would be very happy if I was served this in a restaurant”
That was $5 of chili crunch lol
is David Chang the male Alison Roman?
The music is too much, it's distracting
thats a 10$ jar of chili
Cool recipe can't wait to try it myself. But what the hell is with the cutting board! Put the damn thing out of its misery and get rid of it
Damn … I like Dave but is this cooking with brad?
Who in the hell could honestly eat this with pleasure
These videos were all done in the same day. David I'm a fan. I've watched all your food science and travel/historical series. Dude don't come to work when you're not feeling it. Cause we aren't feeling it either.
Agreed, not feeling no info on ingredients, no energy on what he is doing - which he doesn’t explain and production value in spite of full crew is weak. Kenji is a one man show that puts this content to shame.
Is there a kid randomly pressing sound effects buttons in this video?
Dave, get a better videographer. There's some serious wobbling and strange camera movements going on all video
The shaking adds more depth to the video instead of a boring straight shot. Also, when it shifts to the videographer holding the camera, notice he zooms in and aims at what the chef is at doing talking about which makes you feel as if you’re right there abs beside him. 😊
I'm okay with alternative shot selection, but at least show the food
Uncle roger would go you for this…..haiyaaaaa
he associated red onions with only the cuisine of tuscany and scallions and spring onions with asian food? this bloke has apparently miniscule knowledge about food throughout the world.
Editor must hate this song and by the end of making thia video. Or maybe they hate the audience.
Bro. I love home cooking but… you need to get back in the industry. Start a gourmet ‘boon sshik’ street food ‘it’ thing. Covid and other viruses will be always around and in house dining is ‘done.’
I love me some, Mala, in everything.#righton!!!!
After I saw him rub his hand all over his face and head all I could focus on what everything else he touched with his hand that went into the dish afterwards. That being said, I have all of these ingredients (including the Momofoku Tingly mix) in my house currently, and will be making this.
Oh be quiet
I used to work in a restaurant
If you're a germophobe I suggest never eating out
This is actually filmed like shit.
Looks like it was filmed by a cracked out monkey!
So much salt and anyone can make noodles taste good if you add a gallon of chili crisp to it.
Your spices, chili crunch is too small and too expensive.
the music and editing on this are way too much, you'd have a better video with an unedited single shot from a stationary camera on a tripod
No
@@twgmastikThe most economically sound response possible. 😂🤣🤣🤣🤘🤘
The 420 in your name gave you away.
I like the video and David but wtf is this production? Is the video production bad to give it a vibe of home cooking?
Especially the music hurt. The horrible guitar that awkwardly cut before looping the elevator music. There is a section with distortion in the loop. The camera is also crazy. Zooming in and out and move all the time for no apparent reason with autofocus failing to keep up.
That level of spice is like the regular amount. Nerds in the background need to gtfoh.
What are the ingredients?? Can you maybe call them out or...? This is a confusing video
Here is the link but next time, go to the section under the title of the video and click on where it says ...more, there will be a link to the recipe. And you're welcome. shop.momofuku.com/blogs/recipes/dave-changs-extremely-spicy-pork-noodles
too painfull to watch. way to much b/s and excuses
awww
Absolutely no respect for the people who will be eating this food (rubbing his sweaty head, picking his ear, slurping noodles right over the pot). Gross David.
this guy, is a lie.
Big disappointment of this momofuku noodles; tried all 3 flavours, regretted the purchase. Noodles not al dente, no depth on the flavour of the sauce except being salty; most of the Taiwanese brands mixed sauce noodles taste way better than momofuku’s. Totally over-priced in my opinion. If you’re creating sth and selling it at a premium price on the market, please taste it yourself first.
Dont eat pork
Why not? It's tasty.
@@jeffthompson9887 beef meat is tasty
I agree. Good chat. Take care.