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David Chang’s Savory Baked Chicken & Crispy Rice with Breakfast Sausage

I wanted to show the versatility of Savory. 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. 

It’s really balanced. It’s got sweetness. It’s got a little bit of bitterness from the burnt rice on top. You have the salty. You have the umami. You have a little bit of acidity. The more I cook, the more I want to explore, to do different things and dishes that are easier, but are complex in flavor.

½–1 lb package of breakfast sausage, casings removed
2 lbs bone-chicken (skin-on thighs or breasts, or mix of legs and thighs)
4 cloves of garlic, minced
A few sprigs of thyme
1 medium yellow onion, sliced
2 small tomatoes, quartered
3 scallions (white and green parts), roughly chopped
1½ cups Jasmine rice
2 tablespoons unsalted butter
½ cup white wine (optional)
2 cups chicken broth
½ cup mushrooms, sliced
Sumac, for serving (optional)
Momofuku Savory Seasoned Salt

Heat oven to 400°F. Season chicken on both sides with savory seasoned salt (about 2 tablespoons). 

Heat a large skillet or braiser over medium high heat and add breakfast sausage, breaking up with the back of a spoon. Cook for about 4 minutes until browned on one side and fat is beginning to render in the pan. Then, add in seasoned chicken. Continue cooking 6–8 minutes until sausage is cooked and chicken is browned slightly on both sides. Add garlic and cook 1 minute until fragrant. Add thyme, onions, tomatoes, scallions, and butter and cook for 2–3 minutes, allowing flavors to meld. Top with rice. Optional: deglaze skillet with wine and cook for 1 minute until completely dissolved. 

Add chicken broth to skillet, then top with sliced mushrooms and bring to a boil. Transfer to the oven. Roast until chicken is cooked through (165°F) and rice is tender, about 40 minutes. If rice looks dry, add additional broth or water. Once cooked through, turn your broiler to high and place the skillet right under the broiler for about 2 minutes to crisp up rice. Finish with 1 teaspoon of Savory Seasoned Salt and 2 teaspoons of Sumac. 

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.

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David Chang’s Trick for the Best Steamed Vegetables

If you’re cooking vegetables at home, these salts are the easiest way to add flavor.

We eat a lot of broccoli in our house, especially because my son likes to eat it so we have a lot on hand. We just steam it, and we add Tingly or Spicy—or even Savory and some lemon juice. You could do asparagus or cabbage or really any other vegetable you like, depending on what you have and what you want. These Seasoned Salts are an easy way to add flavor to whatever you are making.

Here are some approximations, but feel free to adjust based on what you have and what you like best. Be sure to tag us on Instagram with whatever vegetables you’re seasoning with our Seasoned Salts.

1–1½ pounds of broccoli, cabbage, asparagus—or other vegetable of your choice
3 tablespoons butter
1 tablespoon Momofuku Seasoned Salt
½ tablespoon lemon juice (if using Savory Seasoned Salt)

Steam, boil, or microwave your vegetables until desired tenderness. (It’s about 3–4 minutes for broccoli.) Meanwhile, melt your butter on the stove or microwave and add your seasoned salt of choice. If using Savory Seasoned Salt, add in lemon juice.

Drain vegetables and drizzle with seasoned butter. Serve by finishing with more Seasoned Salt to taste.

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.

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David Chang Cooks in his Home Kitchen

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

Momofuku Sheet Pan Month

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:

momofuku 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%