Shop Momofuku Chili Crunch
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The Story of Momofuku Chili Crunch
The story of how we got here is a journey that takes us from America, to China, to Mexico (with a quick stop in Denmark)
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Dave’s Extremely Easy Spicy Shrimp
Spicy shrimp that’s ready in under 15 minutes—and is packed with our seasoned salts
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Dave’s Korean One-pot Stew
All we do here is add the short ribs, cover them in water, and add our savory seasoned salt—it’s like a hack bouillon cube
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Mark’s Grilled Hanger Steak
Chef Mark Ordaz served this hangar steak at Ssäm Bar and topped it with Momofuku Chili Crunch.
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Whipped Ricotta Dip
This is a dish from the Nishi menu—and it’s great with Momofuku Chili Crunch
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Rice Porridge
An easy breakfast or lunch that’s great with our Momofuku Chili Crunch
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Shop Momofuku Chili Crunch
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Spicy Cucumber Crunch Salad
We’ve had spicy cucumbers at Momofuku restaurants for years—this is a new version that’s great with our Momofuku Chili Crunch
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David Chang’s Rules for Becoming a Chef from Eat a Peach
Lots of people ask David Chang how to become a chef. In his new memoir Eat a Peach, he tells his story.
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Jude’s Grilled Pork Marinade
An easy marinade for any cut of grilled pork from Chef Jude Parra-Sickels.
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Behind the Dish: Kanpachi Ceviche
Learn more about a new dish at Kōjin by chef Eva Chin
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Chef Eva Chin’s Roots
Eva Chin, who grew up in Hawaii and has spent time all over the world, is the new Chef de Cuisine at Kōjin
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Spicy Pork Sausage & Rice Cakes
A mainstay from Momofuku Ssäm Bar—a spicy mix of pork ragu, rice cakes, and soft tofu
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Ramp Ranch Dressing
One of our favorite sauces to add to absolutely anything—and you can even make it without ramps
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Spicy Fried Chicken
Make your own hot fried chicken at home using our Spicy Seasoned Salt
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Instant Pot Bean Dip
Sub in an instant pot to make your hummus or bean dip, and you won’t have to soak your beans overnight
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Microwave Flatbread
Five ingredients make a very easy flatbread that’s finished in the microwave
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Vinegar Pickles
Grab whatever produce you have on hand, set aside an hour of your time, and start pickling
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Max’s Chickpea Curry
Volume 2 in our Sunday Sauce series—but this curry is good any night of the week
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Korean Puffed Egg
Korean puffed egg is ready in a few minutes on the stove or in the microwave and is best topped with some aged gouda
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Sunday Sauce and Meatballs
The first in our Sunday Sauce series: meatballs and tomato sauce
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Pizza at Home
An easy recipe for DIY pizza at home from Chef Sean Gray
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Easy Curry Udon
Weeknight curry udon that you can mod out with vegetables and an egg
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Kimchi Stew
A smoldering bowl of spice and pork—perfect for a colder day or whenever you have leftover bo ssäm
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Napa Cabbage Kimchi
This is the kimchi we make for our restaurants, taken right out of the Momofuku cookbook
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The Full Bo Ssäm Recipe
A mainstay from the Ssäm Bar menu that always feeds a massive crowd
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What Makes it Tingle?
The science behind the Sichuan peppercorn in our Tingly Seasoned Salt
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Spiced Aioli with Tingly Seasoning
Tingly, creamy, and great on breads and vegetables.
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Tingly Japanese Sweet Potato
We teamed up with sweetgreen to create the Tingly Sweet Potato + Kelp Bowl.
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Our Favorite Truffle Products
A few of our favorite products that use real truffles
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Buying and Using Truffles at Home
If you’re really into truffles, you can make a little go a long way if you buy them for home
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Macaroni & Chickpea
This pasta is excellent as-is, but if you’re inclined, grated black truffles on top add earthiness and depth to the dish
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Savory Garlic Butter and Spicy Honey Butter
Butters that you can put on meats, breads, and vegetables.
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Savory Hash Browns
Golden brown and covered in Savory Seasoned Salt
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Tingly Lemon Chicken with Thyme and Onions
An whole roasted chicken that’s easy enough for a weeknight but also works for celebrations
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Savory Garlic Noodles
A savory take on a mainstay pasta with garlic, chili flakes, and parsley
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Sautéed Spicy Shrimp and Onions
Sautéed shrimp with onions, garlic, and lemon zest, sprinkled with Momofuku Spicy Seasoned Salt.
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Savory Mashed Potatoes
Our very favorite mashed potatoes—packed with savory salt and yes, lots of butter.
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The Beverage Gift Guide
These are our picks for anyone who’s into wine or home bartending.
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Pantry Lovers’ Gift Guide
These gifts are particularly great for the people who have everything already—or when you need something extra to drop into a stocking.
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Restaurants Gift Guide
Here are some of our favorite gifts for this year—everything from the world’s greatest pepper mill to a sharpening stone that just might change your life.
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How to Properly Shake A Cocktail
There are lots of ways to shake cocktails. We prefer the Japanese hard shake technique.
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6 Home Bar Essentials
If you’re looking to up your cocktail game or just your bar cart, here are some of our favorite picks.
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Melon Creamy Soda
The cocktail by the team at Bar Wayō is a nod to the Japanese soft drink of the same name.
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Seth Rogen Revisits His Favorite Vancouver Spots with Dave
Dave joins Seth Rogen to light up and explore Seth’s hometown Vancouver.
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Chrissy Teigen and Dave Explore the Streets of Marrakesh
Dave meets up with his friend Chrissy Teigen to explore Marrakesh and unpack all the cultures that come together in Morocco.
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Dave and Lena Waithe Show Each Other the LA They Know
As Dave explores LA with Lena Waithe, they unpack how different the city can be for the people who call it home.
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Dave and Kate McKinnon Take on Phnom Penh
In Cambodia’s capital, Phnom Penh, Dave and writer, actor, and comedian Kate McKinnon explore the beauty and food that come out of hardship
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Tingly Honey Glazed Eggplant
Glazed in honey and Momofuku Tingly Seasoned Salt, then roasted until tender.
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Savory Charred Salsa
Char the vegetables, then toss in Momofuku Savory Salt and serve with your favorite chips.
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Spicy Vegetable Chili
Easy weeknight vegetable chili that packs a punch—and is ready in around 30 minutes.
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Introducing Momofuku Seasoned Salts
Our answer to 10 years of research at the Momofuku Culinary Lab.
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Have We Reached Peak Umami?
Momofuku was one of the biggest offenders of too much umami. We’re setting the record straight.
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Six Seasonings to Add Umami to your Cooking
In cooking, there are a variety of ways to add umami. Here are a few of our favorites.
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Brussels Sprouts with Kimchi Purée and Bacon
The combination of the flavors from the smoky bacon and the tangy fish sauce-packed kimchi give this dish layers of umami.
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We’re Still Not Over Chinese Restaurant Syndrome
Forty years later, we’re still contending with the assumptions of one unfounded article.
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Making the Ideal Cheeseburger (Pizza)
To talk about the perfect cheeseburger pizza, you need to start with the perfect cheeseburger.
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Late Night Pizza by NYC Neighborhood
Late night pizza may be the closest thing we get to transcendence. Here’s where you should go.
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8 Pizza Hacks You Need For Your Pantry
Pizza is nearly perfect all by itself. Here are 8 ideas for all-star pantry additions that make it even better.
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Late-Night Dives in the East Village
A few spots to go late-night from Noodle Bar alums across the Momoverse
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Eugene Lee Never Stops Moving
Eugene, who has been with Noodle Bar for fourteen years and now serves as the general manager in the East Village, never stops moving
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The Lineage of Chilled Spicy Noodles at Noodle Bar
Chilled spicy noodles started because the Noodle Bar team wanted to serve a version of dan dan noodles
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Roasted Summer Corn with Miso Butter
An excellent summer side dish, starter, or small plate that can also be a main course
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Boil Your Chicken Instead of Roasting It
You don’t lose the precious juice that seeps away with roasted chicken. It all goes into the soup.
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First Look: Bar Wayō at South Street Seaport
Bar Wayō is our new bar that overlooks the East River in South Street Seaport.
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Where to Eat in Vegas (Off the Strip)
Here are a few of the places our Vegas teams goes off-strip when they’re off the clock
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Playing Hooky: A Cocktail for Summer Fridays
We designed this tipple to drink like an improved Cosmopolitan
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Our Go To Oyster Garnishes
The possibilities are endless, but here are three of our favorite ways to eat oysters
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Andy Ricker on the Challenges of Cookbooks
The noodles are made by street vendors, and the street vendors don’t use recipes
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Wine Recs if You’re Hosting a Crab Dinner
Hosting a crab dinner? Here are some unexpected wine picks to help hit all the right notes
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Where to Eat King Crab Around the World
If you’re into trying king crab, here are some of our favorite spots around the world
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A Brief History of Hokkien Noodles
Chef Max Ng takes us back to his grandma’s cooking in Singapore and these noodles
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Everything You’ll Need to Host a Crab Feast
If you decide to go all in on making a crab, you need this platter to bring it home
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Notes on the King Crab Feast at Ssäm Bar
Large meals have been a part of Ssäm Bar’s family for a while, meet the newest member: king crab
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How to Make Makgeolli at Home
And if you can’t make it, we have recommendations on the best ones for you to buy
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Tips to Succeed with Chocolate Soufflés
Kōjin has got the process down tight, and now they’re sharing it with you
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Your Guide to the Key Korean Snacks
Chef Jo Park took us on a tour of H Mart and showed us all her favorite snacks to try out
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Ssäm Sauce Chicken Wings
Whether it’s game day or any day, this is our go-to wing recipe, featuring Ssäm Sauce
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Inside Noodle Bar’s Daily Bun Process
We make as many breads as we can daily—sometimes we run out, but here’s the process
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How to Make Noodle Bar’s De La Sol
This sour cocktail combines tequila with chamomile and a spicy agave syrup
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Fall Wine Picks From Across the Momoverse
Fall can be trickiest season for wine—the weather is so unpredictable, so here’s your guide
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Making Ko Bar’s Cold Fried Chicken
People don’t always understand our cold fried chicken at Ko Bar, here’s your guide
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All the Tools You’ll Need for a BBQ
Our chefs weigh in on grilling tools, and here’s what they can’t do without
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The Best Spots to Eat in Chinatown, LA
George Yu, the unofficial mayor of Chinatown in LA, takes us on a tour of his favorite food spots
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What Goes Into Making a Mustard Empire
Noah Kessler heads up his family’s business, Kozlick’s, the world’s greatest mustard
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For Beef, Marbling Isn’t Everything
Kevin Van Groningen shares some takeaways from his work on beef quality at VG Meats
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People Are Foraging for Wild Apples in VT for Cider
We delve into the process of sourcing the perfect apples, which went into our collab cider with Shacksbury
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What’s Happening to the Onggi?
We talk with potter Adam Field about onggi making, fermentation, tradition, and history in Korea, and beyond
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What is Amaro and Which Ones Should You Drink?
We’ve narrowed the list for you―and we’re sharing it our favorites for you to try
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A Cartoonish Sandwich Comes to Life
It’s not actually a mile high, but it might as well be
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The Long History of the Kakigori Told Briefly
How this delicious dessert that dates back to 1000 AD Japan found its way onto our menu
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The OG Shortcakes Recipe from Christina Tosi
This recipe is for strawberries but you can easily sub in rhubarb or other fruits you love
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What You Need to Know About Japanese Whisky
The full history, plus seven different Japanese whiskies to try out
