From David Chang's kitchen · Momofuku Noodle Bar, New York
stove · dressing
★ STARRED KITCHENIndigofield Pickled Mustard
From a starred kitchen & national award winner
Ratio
WATER 360RICE VIN 360
Ingredients
- MUSTARD SEEDS160 g
- WATER360 ml
- RICE VIN360 ml
- SUGAR100 g
- SALT15 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Korean-American chef founder of Momofuku; James Beard Rising Star / Outstanding Chef lineage with Michelin at Momofuku Ko. Noodle-bar roots expanded into a global restaurant and media group.
Originally published as Pickled Mustard Seeds.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from David Chang Momofuku (reprint) (published as “Pickled Mustard Seeds”). Full citation lives in Provenance.