I'm a fan of Momofuku, I think David Chang is an awesome Chef.
Although I haven't had the opportunity to fly back east and go to his establishments after going through his cookbook I can imagine.
Since I understand far east ingredients it's simple it imagine the taste and impact to the dish.
So here I did the typical Filipino Adobo with Spareribs. I think of my mom when I make this, because she could make a real good pot of Ilocano Adobo. She'd adobo anything to be quite frank.
So I used Momofuku's Octo-Vinaigrette and voila!!!!
My daughter and hubby loved it.