Author: momofuku

Join us in Dave’s home kitchen to cook through some easy recipes all featuring our Momofuku products. He makes everything from his go-to Korean stew to a weeknight microwave chicken. Check out the entire series and be sure to shop our Momofuku Pantry Pack so you’re ready to make all these recipes at home.

EPISODE 1 | Savory One-pot Korean Short Rib Stew – Dave shows us his hack for making short rib stew as fast and easy as possible. There’s no both, just water, short ribs, some vegetables, and most importantly: lots of savory seasoned salt throughout.

EPISODE 2 | Easy Weeknight Spicy Shrimp with Charred Onions – No matter what kind of shrimp you have—frozen shrimp, fresh shrimp, shell-on shrimp, etc.—you can make Dave’s extremely easy spicy shrimp in under 10 minutes at home. The key is Momofuku Spicy Seasoned Salt.

EPISODE 3 | 10-Minute Microwave Chicken with Tingly Vegetables – This is the dish Dave cooks at home at least three times a week—it’s done in under 10 minutes, and you can use just vegetables or toss in microwaved(!) chicken.

EPISODE 4 | The Best Steamed (or Roasted) Vegetables – If you roast or steam vegetables, our seasoned salts are the easiest way to add flavor.

EPISODE 5 | Savory Baked Chicken & Crispy Rice with Breakfast Sausage – This dish is a homage to a lot of different rice dishes. It starts with breakfast sausage, chicken, tomatoes, and mushrooms—just whatever you have in your refrigerator—plus thyme, a little sumac, a little chicken stock, and our Savory Seasoned Salt.

EPISODE 6 | Dave’s Favorite Snack: Tingly Popcorn – You can use any of the seasoned salts for this, but Tingly is the winner.

 

Pantry Starter Pack | Bring Momofuku flavor to your home kitchen with our pantry starter pack. Featuring our Savory, Tingly and Spicy Seasoned Salts, Soy Sauce, Tamari, and Chili Crunch, this pack will give you the tools to season, sauce, and spice up your favorite dishes.

Buy Now | Save 10% + Get Free Shipping

Share your email below to get the last sheet pan month recipe, plus a digital recipe booklet with the five other recipes.

We declared a sheet pan month. For five weeks, we revealed a new sheet pan recipe—and they all used our Momofuku products.

WEEK 1 | Sheet Pan Ginger Scallion Fish Ssäm with Savory Charred Onions – adapted from a Ssäm Bar mainstay, it’s ready in minutes in one pan

WEEK 2 | Sheet Pan Pork Chops with Jo’s Korean Marinade and Spicy Carrots – using one of our all-time favorite marinades, it’s spicy and sweet, and you can use whatever kind of root vegetables you like

WEEK 3 | Sheet Pan Soy-Marinated Flank Steak with Savory Smashed Potatoes – a tribute to the steak dinner, this recipe cooks flank steak and crisps potatoes in one pan that’s topped with an herb sauce and savory sour cream

WEEK 4 | Sheet Pan Bacon, Egg, & Cheese Breakfast Potatoes with Momofuku Chili Crunch – meet the sheet pan breakfast (or breakfast for dinner, whatever your style)

WEEK 5 | Sheet Pan Soy-Glazed Duck with Tingly Broccolini – the easiest whole roasted duck recipe to conquer at home—it cooks for about an hour in one sheet pan with just 6 ingredients, plus the duck

BONUS RECIPE | Our Favorite Sheet Pan Roasted Chicken – using the same brine we use for our Fried Chicken at Noodle Bar, plus Tingly Seasoned Salt. Sign for the newsletter above to get a digital recipe booklet, which includes this last recipe.

 

SHOP THE PANTRY PACK:

Pantry Starter Pack | Bring Momofuku flavor to your home kitchen with our pantry starter pack. Featuring our Savory, Tingly and Spicy Seasoned Salts, Soy Sauce, Tamari, and Chili Crunch, this pack will give you the tools to season, sauce, and spice up your favorite dishes.

Buy Now – Save 10%

When she was a kid, holidays for Connie Matisse—the founder of East Fork Pottery—were an all-family affair. She remembers anywhere from 45 to 65 people sitting down to Thanksgiving dinner with three different turkeys: one roasted, one deep fried, and one smoked. “It was an all-out brawl,” she says, recalling the sometimes 15 or more desserts that would end up on the table.

This year, the holidays will be different—smaller groups, less travel, more home time. Connie shares a few of her favorite ways to make gatherings feel special this year, whether it’s just you at home or a slightly larger group. “I still go all out,” she says, even if it’s just her family. There’s no reason not to treat yourself this time of year.

We teamed up with East Fork on a limited edition East Fork x Momofuku pottery collection. There are two one-time-only glazes: Peachy Keen and Orchard, available in 4 bowl sizes. Explore the collection and read Connie’s tips below.

Stay simple—if you can’t entertain a crowd, at least treat yourself.

Everyone needs to get really good at a perfect steak—like a steakhouse steak. Add a really simple salad with a vinaigrette, and you can have an elegant, celebratory meal in your own home in not that much time. 

For steak, I actually love the new Momofuku Savory Seasoned Salt—but you could also use salt or another seasoning mix you love, and I prefer a ribeye. When you’re ready, get a lot of butter in a pan, get it super hot, and rest the steak in your seasoning—really pile it on there, don’t be scared of using too much. I feel like so many people under-season at home. Let it rest and get to room temperature, then fry it in the hot pan. 

The key to making it special: whether it’s just you or you have a small crowd—after the steak has rested, slice it and serve it on a nice serving plate pre-sliced. All of a sudden, it feels more elevated. It’s really just three ingredients—steak, butter, and seasoning, and it feels like a really elegant meal. 

For the salad, my go-to vinaigrette is a ton of garlic, a ton of Maldon sea salt, sherry vinegar, dijon mustard, and olive oil. I make it in huge batches. The longer it sits in the fridge, the better. Then, I go crazy with throwing in as many herbs as possible, like dill, cilantro, and parsley—half herbs and half lettuce. Add a good bottle of Champagne, and you have yourself an elegant and beautiful meal for a small crowd, or just yourself.

If you do welcome guests, allow them to be comfortable. 

There’s an incredible cookbook from the 80s called The Silver Palate. (I think a lot of our moms grew up reading it.) It was the first cookbook I know of to write just as much about ambiance and how you treat your guests as it did the food. There are some basic things I think about from growing up with that book. For example, it’s lovely to have candles in every single room with the lights turned down. 

My house is very lived-in—nothing is off limits, nothing feels precious. I also have children, so It’s all about being cozy. I want people to be comfortable. They should wear sweatpants if they want to wear sweatpants. When I have people over for dinner these days, sometimes I’ll stay in my sweatpants but still go for a very festive feeling.

I don’t have a go-to playlist. It definitely changes based on what I’m serving and who’s coming over. Sometimes my best trick is to let guests put on their own playlist. If people are in a new space, letting them have that comfort of putting on music that they already love is nice. 

Let drinks guide you through the evening—alcoholic or not. 

Offer beverages at every turn. I always have a cocktail immediately when people come over, then there’s wine and plenty of water available, then some kind of tea or digestif at the end.

For my cocktails, I always keep a bottle of gin in the freezer and really good bitters to make martinis—they’re my favorite. And I love having nice glassware so when someone comes I can serve them a beautiful cocktail, even if it’s really simple. A martini is simple to make, but it’s hard to beat being served the perfect ice cold martini when you arrive somewhere. 

I also like to let hangouts really drag on and never make people feel rushed or eat before they’re ready. Ask people as you hand them a drink, how are you doing? See if they are ready to make their way to dinner. 

At my house, we always start downstairs in the basement kitchen, then go upstairs and finish our dessert and tea by the fire. It really draws things out. People have the opportunity to have a drink and relax and get acquainted before I start putting food in their faces. 

When in doubt, start and end things with some easy snacks.

I know it’s excessive, but for holidays, I love caviar, and you can get that overnighted to your house. Caviar and potato chips make it feel like you’re throwing a party all of a sudden. You just need a tin of caviar and a bag of Lays or Ruffles. 

Then, at the end of everything—I always have Doritos for the after-dinner snack. 

Shop the East Fork x Momofuku limited edition pottery collection and learn more about the collaboration.