Chili Crunch
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Crunchy Noodle Coleslaw with Sesame Soy Dressing
An extra-crunchy summer side—with a vinaigrette packed with our soy sauce, toasted sesame oil, and chili crunch
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Mother-in-Law’s Ssämbap—Korean Rice Wraps with Ramps, Avocado, and Soy Salsa
These rice wraps are inspired by a recipe from Dave’s mother-in-law.
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Soy Braised Chicken with Sweet Potatoes and Steamed Rice
The meal is ready all in one pot and braises in the oven to make the chicken thighs extra tender
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Paul Carmichael’s Grilled Cheese with Chili Crunch
Two secrets in this one: Kewpie mayo and chili crunch
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Whipped Lemon Ricotta Dip with Chili Crunch Drizzle
This is a dish from the Nishi menu—and it’s great with Momofuku Chili Crunch
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Tingly Honey & Herb Glazed Bo Ssäm
This herb-packed spin on our Bo Ssäm recipe is ideal for all your springtime gatherings
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Bacon, Egg, & Cheese Breakfast Potatoes with Momofuku Chili Crunch
Meet the sheet pan breakfast (or breakfast for dinner, whatever your style)
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Sheet Pan Ginger Scallion Fish Ssäm with Savory Charred Onions
Adapted from a Ssäm Bar mainstay, this recipe is done in minutes in a single sheet pan
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Zabar Family Latkes
Our CEO Marguerite Zabar Mariscal’s grandmother has been modifying this recipe over the years from a longtime Zabar’s employee
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Savory Bo Ssäm with Chili Crunch Honey Glaze
For our holiday whole roasted pork shoulder recipe, we sub in Savory Seasoned Salt and Chili Crunch.
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Spicy Roasted Delicata Squash with Chili Crunch Cream & Candied Cashews
Chef Eunjo Park’s marinade combines the spiciness of gochujang and our Seasoned Salt
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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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Rice Porridge
An easy breakfast or lunch that’s great with our 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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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