David Chang-apalooza

For my and your future reference:

David Chang's Budget Holiday Menu on New York Magazine, with recipes:

• Spicy Roasted Pumpkin Soup With Whipped Tofu
• Shrimp Spring Rolls
• Chap Chae
• Braised Tofu With Ginger Scallion Sauce
• Bo Ssäm
• Fresh Asian Pears and Persimmons

And his "Hungry Heart" menu from the October Gourmet:

• Apple Soju Cocktails
• Pickled Vegetables
• Pork-Belly Buns
• King Oyster Mushrooms with Pistatchio Puree
• Roasted Brussels Sprouts
• Apple and Smoked-Bacon Salad with Lychees and Chili Nuts
• Clay-Pot Miso Chicken
•  Steamed Asian White Rice