December 7, 2022

David Chang Biography, Age, Net worth, Wife, Media career, Restaurants, Awards, Momofuku’s Bo Ssam Recipe

David Chang Biography

David Chang is an American restaurateur/chef, author, and television personality. He is the founder of Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Milk Bar, and Momofuku Ko in New York City; Momofuku Seiōbo in Sydney; Momofuku Noodle Bar and Kojin in Toronto; and Momofuku CCDC in Washington, DC. In 2009,  Momofuku was awarded two Michelin stars, which it has retained each year since. In 2018, Chang created, produced, and starred in a Netflix original series, Ugly Delicious.

David Chang Age

David Chang was born on August 5, 1977 in Vienna, Virginia, U.S.

David Chang Height/Weight

David Chang stands at a height of 5 ft 93 in (176 cm) / He has a weight of 198 lbs (90 kg)

David Chang Net worth

David Chang has an estimated net worth of $60 million dollars.

David Chang Family

David Chang was born to Sherri Chang (mother) and Joe Chang (father) His parents immigrated from Korea in 1960, his father was from North Korea, his mother from the South. His family owned a golfing goods warehouse and two restaurants. As a child, he was a competitive golfer who participated in a number of junior tournaments.

David Chang Photo

David Chang Education

David Chang attended Georgetown Prep and later joined Trinity College, where he majored in religious studies. After his graduation from college, he pursued a variety of jobs, including teaching English in Japan, then bussing tables and holding finance positions in New York City.

David Chang Wife

David Chang is married to Grace Seo Chang in 2017.

David Chang Culinary training and career

David Chang started attending the French Culinary Institute (FCI) now known as the International Culinary Center in New York City in 2000. While he was training, he also worked part-time at Mercer Kitchen in Manhattan and got a job answering phones at Tom Colicchio’s Craft restaurant. Chang stayed at Craft for two years and then moved back to Japan to work at a small soba shop, followed by a restaurant in Tokyo’s Park Hyatt Hotel. Upon returning to the U.S. Chang worked at Café Boulud, where his idol, Alex Lee, had worked. But Chang soon grew “completely dissatisfied with the whole fine dining scene”

In 2004, he opened his first restaurant, Momofuku Noodle Bar in the East Village. His website states that momofuku means “Lucky peach”, but the restaurant also shares a name with Momofuku Ando -the inventor of instant noodles. In August 2006, he had a second restaurant, known as Momofuku Ssäm Bar, which was opened a few blocks away. In March 2008, Chang opened Momofuku Ko, a 12-seat restaurant that takes reservations ten days in advance, online only, on a first-come-first-served basis.

In October 2009, Chang and former New York Times food writer Peter Meehan published Momofuku, a highly anticipated cookbook containing detailed recipes from Chang’s restaurants. In November 2010, Chang announced the opening of his first restaurant outside the US in Sydney, Australia. In May 2017, he announced the opening of a new restaurant at the Hudson Yards development in New York..

David Chang Media career

In 2010, David Chang appeared in the fifth episode of Season One of HBO’s Treme with his fellow chefs Tom Colicchio, Eric Ripert and Wylie Dufresne. His presence on the show was expanded in the second season when one of the characters, a New Orleans chef who has moved to New York city, takes a job in his restaurant. Chang has also served as a guest judge on the reality show Top Chef: All Stars. In 2011 he was the guest judge on MasterChef Australia. Chang hosted the first season of the PBS food series The Mind of a Chef, which was executive produced by Anthony Bourdain and premiered in the fall of 2012. In September 2013, David appeared on a skit of the Deltron 3030 album, Event 2. In 2018, Chang created, produced, and starred in a Netflix original series, Ugly Delicious.

David Chang Writer

In the summer 2011 David Chang released the first issue of his Lucky Peach food magazine, which had a quarterly publication created with Peter Meehan and published by McSweeney’s. The Contributors included Anthony Bourdain, Wylie Dufresne, Ruth Reichl, and Harold McGee. The theme of Issue 2 is The Sweet Spot, and Issue 2 reached #3 on the NY Times bestsellers list. Contributors to Issue 2 include Anthony Bourdain, Harold McGee, Momofuku Milk Bar’s Christina Tosi, Daniel Patterson and Russell Chatham. Issue 3: Chefs and Cooks, was released on March 13 and was also a New York Times Bestseller. In each subsequent issue he continued to focus on a particular theme.

David Chang Public persona

David Chang was described by Epicurious as a havving “bad-boy attitude” for having no reservations or vegetarian options. He had created a controversy in 2009 by making dismissive remarks about California chefs, telling Anthony Bourdain “They don’t manipulate food, they just put figs on a plate.”

David Chang serves on the Food Council at City Harvest and the Culinary Council at Food Bank for New York City, two hunger-relief organisations. He is also a member of the board of trustees at MOFAD, the Museum of Food and Drink in New York City.

David Chang Publications

  • David Chang; Peter Meehan (2009-10-27). Momofuku. Clarkson N Potter Publishers. ISBN 978-0-307-45195-8.
  • David Chang; Chris Ying; Peter Meehan (2011- May 2017). Lucky Peach.

David Chang Restaurants


  • 2004: Momofuku Noodle Bar (New York, NY)
  • 2006: Momofuku Ssäm Bar (New York, NY)
    • Booker and Dax – located in Ssäm Bar (New York, NY)
  • 2008: Momofuku Ko (New York, NY)
  • 2010: Má Pêche – located in Chambers Hotel (New York, NY)
  • 2011: Momofuku Seiōbo – located in The Star (Sydney, Australia)
  • 2012: Momofuku (Toronto, Canada) – includes Momofuku Noodle Bar, Nikai, Daishō and Shōtō
    • Noodle Bar (Toronto, Canada)
    • Nikai (Toronto, Canada)
    • Daishō (Toronto, Canada)
    • Shōtō (Toronto, Canada)
  • 2015: Momofuku CCDC (Washington, DC)
  • 2016: Momofuku Nishi (New York, NY)
  • 2017: Momofuku Las Vegas (Las Vegas, NV)
  • 2018: Majordōmo (Los Angeles, CA)


  • 2015: Fuku – East Village (New York, NY)
  • 2015: Fuku+ – Midtown; located in Chambers Hotel (New York, NY)
  • 2017: Fuku – Financial District (New York, NY)
  • Fuku – Battery Park City (New York, NY)
  • Fuku – Madison Square Garden (New York, NY)
  • Fuku – Citi Field (Queens, NY)
  • Fuku – Hard Rock Stadium (Miami Gardens, FL)
  • Fuku – Seaport (Boston, MA)

Milk Bar

  • 2008: Momofuku Milk Bar – East Village (New York, NY)
  • Momofuku Milk Bar – Midtown (New York, NY)
  • Momofuku Milk Bar – Williamsburg (Brooklyn, NY)
  • Momofuku Milk Bar – Upper West Side (New York, NY)
  • Momofuku Milk Bar – Carroll Gardens (Brooklyn, NY)
  • 2012: Milk Bar (Toronto, Canada)
  • 2015: Milk Bar (Washington, DC)
  • 2017: Milk Bar (Las Vegas, NV)
  • 2018: Milk Bar (Los Angeles, CA)
  • 2019: Milk Bar & Pizza (Cambridge, MA)

David Chang Awards

James Beard Foundation Awards

  • 2006 James Beard Rising Star Chef of the Year Nomination
  • 2007 James Beard Rising Star Chef of the Year
  • 2008 James Beard Best Chef New York City for Momofuku Ssäm Bar
  • 2009 James Beard Best New Restaurant for Momofuku Ko
  • 2010 Momofuku – Cookbook Nomination
  • 2012 James Beard Outstanding Chef (nominated)
  • 2013 James Beard Outstanding Chef
  • 2014 James Beard Foundation Who’s Who in Food and Beverage in America

The S. Pellegrino World’s 50 Best Restaurants

  • The S. Pellegrino World’s 50 Best Restaurants: Momofuku Ko – #65 (2011)
  • The S. Pellegrino World’s 50 Best Restaurants: Momofuku Ssäm Bar – #37 (2012)
  • The S. Pellegrino World’s 50 Best Restaurants: Momofuku Ko – #79 (2012)
  • The S. Pellegrino World’s 50 Best Restaurants: Momofuku Ssäm Bar– #86 (2013)
  • The S. Pellegrino World’s 50 Best Restaurants: Momofuku Ssäm Bar- #64 (2014)


  • Ko : 2 Michelin Stars for 2009, 2010, 2011, 2012, 2013, 2014, 2015
  • 2011, 2012, 2013, 2014 Michelin Guide: Momofuku Ssäm Bar and Momofuku Noodle Bar, Michelin Bib Gourmands Guide to NYC

The Sydney Morning Herald Good Food Guide

  • Momofuku Seiōbo – Three Hats (2013)
  • Momofuku Seiōbo – Best New Restaurant (2013

Additional Awards + Accolades

  • 2013 Momofuku Seiōbo, Restaurant of the Year
  • 2013 Momofuku Shōtō and Daishō, The Best New Toronto Restaurants
  • 2012 Momofuku, The Most Important Restaurant in America
  • 2012 Momofuku Ko, Five Most Influential Restaurants of the Past Six Years
  • 2012 Momofuku Seiōbo, Time Out Restaurant of the Year
  • White Guide (March 2012) – Global Gastronomy Award 2012
  • Crain’s New York (March 2011) – 40 Under 40
  • 2010 Time 100 Most Influential People[51]
  • Food & Wine 2006 Best New Chef
  • Bon Appetit’s 2007 Chef of the Year
  • GQ’s 2007 Chef of the Year

David Chang Momofuku’s Bo Ssam Recipe



  • 1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
  • 1 cup white sugar
  • 1 cup plus 1 tablespoon kosher salt
  • 7 tablespoons brown sugar


  • 2 ½ cups thinly sliced scallions, both green and white parts
  • ½ cup peeled, minced fresh ginger
  • ¼ cup neutral oil (like grapeseed)
  • 1 ½ teaspoons light soy sauce
  • 1 scant teaspoon sherry vinegar
  • ½ teaspoon kosher salt, or to taste


  • 2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
  • 1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
  • ½ cup sherry vinegar
  • ½ cup neutral oil (like grapeseed)


  • 2 cups plain white rice, cooked
  • 3 heads bibb lettuce, leaves separated, washed and dried
  • 1 dozen or more fresh oysters(optional)
  •  Kimchi (available in many Asian markets, and online)


  1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
  2. When you’re ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
  3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
  4. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
  5. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
  6. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

David Chang Napa Cabbage Kimchi recipe


    • 1 small to medium head Napa cabbage, discolored or loose outer leaves discarded
    • 2 tablespoons kosher or coarse sea salt
    • 1/2 cup plus 2 tablespoons sugar
    • 20 garlic cloves, minced
    • 20 slices peeled fresh ginger, minced
    • 1/2 cup kochukaru (Korean chile powder)
    • 1/4 cup fish sauce
    • 1/4 cup usukuchi (light soy sauce)
    • 2 teaspoons jarred salted shrimp
    • 1/2 cup 1-inch pieces scallions (greens and whites)
    • 1/2 cup julienned carrots


    1. 1. Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide-pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight in the refrigerator.
    2. 2. Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp, and remaining 1/2 cup sugar in a large bowl. If it is very thick, add water 1/3 cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge. Stir in the scallions and carrots.
    3. 3. Drain the cabbage and add it to the brine. Cover and refrigerate. Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple weeks after that, though it will grow incrementally stronger and funkier.

David Chang Kimchi fried rice


  • 2 cups cold cooked rice, leftover from the day before if possible
  • 4 slices bacon, chopped
  • 2 eggs, lightly beaten together in a bowl
  • 1 cup frozen peas
  • 1/2 cup kimchi, chopped
  • 1 tablespoons kimchi liquid
  • 1/4 onion, diced
  • Oil
  • Soy sauce
  • Sriracha



  1. Pour a film of oil into a large wok set over high heat. When very hot, add the onions. Cook until translucent, but not browned. Remove the onions with a wooden spoon and set aside.
  2. If there is no oil left, add a bit more. There should still be a film left. Add the beaten eggs. Cook until just set, less than 30 seconds, scrambling them with your wooden spoon. Transfer these to the pot with the onions.
  3. Add the bacon. Stir constantly until they are crisp. Remove the bacon pieces and add to the same bowl. Leave as much of the bacon fat as possible. There should be about 2 tablespoons. If there is more, then remove some.
  4. Add the rice. Stir constantly, making sure the rice doesn’t stick to the bottom of the wok. Cook for about 4 to 5 minutes, breaking up any clumps.
  5. Return the onions, eggs, and bacon to the wok. Add the peas, kimchi, and kimchi liquid. Stir well. When everything is warm, turn off the heat and serve.

David Chang Majordomo

David Chang, the chef behind Momofuku at the Cosmopolitan of Las Vegas along with the Netflix series Ugly Delicious and more than a dozen restaurants spanning from New York to Los Angeles, plans to open a second restaurant in Las Vegas. Majordōmo Meat & Fish, a restaurant that brings the DNA of his LA location that’s fresh off a James Beard Foundation semi-finalist nomination for Restaurant of the Year, plans to open later this year at the Palazzo tower of the Venetian. In Los Angeles, the restaurant that draws from the city’s Korean and Chinese communities features local ingredients and a massive smoker. In Las Vegas, that translates into a restaurant “…pulling from a diverse range of food traditions and inspired by the energy of Las Vegas.”

The “instant blockbuster” in Los Angeles was named one of the best new restaurants in 2018 by former Eater restaurant critic Bill Addison for a menu that showcases the “chef at his confident prime.” While Chang’s interpretation of dishes might intermingle cuisines, such as sausage-stuffed peppers that uses a Korean-inspired recipe combined with a filling Tennessee’s Allan Benton of Benton’s Hams, while a favorite dish, smoked short rib with rice wrapping paper, is sliced table side. Eater LA describes it as “one of the most luxurious and elevated galbi presentations in the city.” A decadent boneless chuck short rib comes with melted raclette shaved off at the table.

Majordomo short ribs

LA’s menu includes a marinated black cod, crispy pork belly kohlrabi, roasted duck with crispy rice, and boiled whole chicken with black truffle and maitake mushrooms. Several dishes need to be ordered in advance. Majordomo, defined as “a person who makes arrangements, or takes charge for another,” plans to let that sentiment guide its essence. “In that spirit, we aim to provide a lively and engaging experience for our guests,” a publicist for Chang wrote in a press statement. The restaurant takes over the former Carnevino space at the Palazzo, next door to the stunning Mott 32. The Palazzo’s website for Majordomo just went live, while the restaurant’s Instagram site also turned on with nine posts.

David Chang mind of a chef

PBS might seem like an unlikely place for a show created by two food-world figures with the combined star power and unruly personas of Mr. Chang and Mr. Bourdain. But Mr. Chang — speaking by phone from Toronto, where he had been stranded by Hurricane Sandy — said it was a fitting home for a project whose goals were “one, to be educational, and two, to shed light in a positive way on the restaurants and what we’re working on.” Oh, and there was one other thing: “We got turned down by everybody,” Mr. Chang said. He estimated that at least a dozen networks passed on “The Mind of a Chef” before PBS said yes.

“This is not your usual stand-and-stir show,” said Mr. Bourdain, nor is it a travelogue like Mr. Bourdain’s “No Reservations,” though it has elements of that, with Mr. Chang trekking around the world to compare notes with famous chefs like René Redzepi at Noma in Copenhagen and Yoshihiro Murata, the master of Japanese kaiseki. “We were not in the business of trying to create a brand that could be reproduced or monetized down the road,” Mr. Bourdain continued, speaking by phone from Brooklyn. “Right away that’s not the Food Network or Cooking Channel model. They can’t get a piece of the publishing or make bobblehead dolls. It’s unlikely that there will be David Chang cooking equipment to be sold.”

What it is, Mr. Bourdain hopes, is a new type of cooking show, a kind of intellectual biography. “We’re exploring the creative process, the anatomy of a style of cooking,” he said. “Not just what inspired this dish, but where did it come from, what are they thinking about, what’s intriguing to them. How did we get here? The end result is often the end of a long story, and from early on we’ve been looking at David Chang’s food as part of a long and very interesting story.”

That journey begins in the first episode with ramen, the Japanese noodle dish on which Mr. Chang built his reputation at Momofuku Noodle Bar in the East Village. His raw-ramen munching illustrates an anecdote about his childhood tastes — from eating the uncooked noodles, he progressed to eating the uncooked noodles sprinkled with the contents of the spice packet — and leads into a demonstration of making whimsical (but delicious looking) versions of the Western pasta dishes cacio e pepe and gnocchi using instant ramen. “We invented pasta,” Mr. Chang says on screen. “I don’t know why the Italians never adopted the chopstick..

It’s not all fun and games, though Mr. Chang has a way of combining reverence and irreverence that keeps the more high-toned segments from getting too hushed or gooey. A visit to a ramen shop in a Tokyo train station includes a demonstration of how a subway card can be used to order and prepay for your meal at a kiosk outside. At the restaurant of a ramen legend, Kazuo Yamagishi, Mr. Chang claims that Mr. Yamagishi “changed food as we know it” before mercilessly belittling the appetite of his companion.

Future episodes are situated higher up the foodie chain. At Noma, which is often rated the best restaurant in the world, Mr. Chang accompanies Mr. Redzepi as he forages in tall grass by the seaside, then watches him assemble a salad from green strawberries, scallops, pea juice and “plants” — the green shoots Mr. Redzepi nosed out. “This took five hours to gather, five minutes to arrange, and it will take 30 seconds to consume,” Mr. Redzepi says, putting into numbers the intensity of labor and thought that goes into cooking at this level. That kind of inside view should appeal to anyone interested in food culture, but Mr. Chang isn’t necessarily focused on the general audience. Describing the episode involving Mr. Murata, whose three Kikunoi restaurants have a combined seven Michelin stars, Mr. Chang said he had been excited to cross a “food cultural barrier” by disseminating information that chefs outside Japan have hungered after for many years. “We were always going from a cook’s perspective,” he said.

The seriousness of “The Mind of a Chef” can be traced to Lucky Peach, the quarterly culinary journal that Mr. Chang created with the food writer Peter Meehan and Zero Point Zero, the production company behind “No Reservations” as well as the new show. Film that was shot for an elaborate Lucky Peach iPad app — heavily publicized but never released — is now the basis of the TV show. Mr. Chang’s image as a reluctant celebrity is so well established as to feel disingenuous, but there’s no denying the awkwardness and occasional discomfort radiating off the screen in “The Mind of a Chef.” “I cringe,” he said when asked about the experience of watching himself in eight hours of first-person TV. “I know it makes no sense to do it and not to want to do it. It’s a strange thing.” As long as his goals are fulfilled, he said, “I can be somewhere in that middle, like purgatory.”

Mr. Bourdain is famously at ease on camera, but he said that his contribution to the show would be limited almost entirely to the soundtrack. (“I pop up briefly in a conversation on mediocrity,” he said.) He’s in a period of transition, with “No Reservations” ending its nine-season run on the Travel Channel on Monday night (with a Brooklyn episode) before his new show starts on CNN next year. In the meantime, he’s happy to put a spotlight on someone who, “unlike me, is a brilliant cook.” “I think the series covers a lot about what Dave is like, how he thinks, who inspires him, who he’s talking to at 3 in the morning,” Mr. Bourdain said. “I think it’s as comprehensive a picture of David Chang as you’re likely to see.”

David Chang Twitter

David Chang Instagram

David Chang Youtube Interview