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combe.

Hey guys, Dave Chang here. I am going to make this, which if you're wondering what the hell it is.

Yeah, it's a bowl with plastic wrapped over the bowl with some rice cakes in there.

And these rice kicks are called to.

And I'm going to make tookie.

I'm going to talk about how was critical in my sort of first year of Momofuku, growing up eating the Japanese version, which is mochi.

It gets convoluted.

I'll try to make sense of it all for you and show you how to make some in the microwave and give you a prediction that I think in a few years down the road,

Americans will want to eat really soft, chewy food, but not quite good.

Stay tuned.

Welcome to the Dave Chang Show, part of the Ringer Podcast Network,

presented by Major Dome Media.

We're at the studio where we normally cook dinner time live, Netflix, and this is now

going to be on Netflix, so we're sort of merging worlds here. And I'm by myself today. And when I'm

going to do a solo pod, I want to do my best to explain what I'm cooking, give you a story as to why

I'm cooking it. And we're going to start right now. So I'm doing a pop-up

dinner in Las Vegas, and it's the first time I've ever had to cook a real Korean menu.

We have a restaurant in the cosmopolitan, working on some other projects with the MGM.

And it's the first time I'm able to sort of organize a lot of my culinary thoughts in something

that is not authentically Korean.

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