Momofuku Black Truffle Chili Crunch

TASTING NOTES FROM THE CURATOR

The Momofuku Black Truffle Chili Crunch uses their classic Chili Crunch as base. This base took careful flavor research and development by founder David Chang, and the Momofuku Culinary Lab. It was inspired by Chinese chili crisps like Lao Gan Ma, and salsa macha and salsa seca, two classic Mexican salsas.

It contains three kinds of Mexican chilies, namely Chili de Arbol, Japones, and Pulla. This version adds real black truffles to the mix, along with crispy dried garlic and shallots, and sesame seeds. The result is a spicy condiment, balanced with a bright fruitiness, and deep earthy, nutty notes. These umami-rich flavors both balance and enhance the spice beautifully, never overwhelmingly.

PREPARATION AND PAIRINGS

Use your Momofuku Black Truffle Chili Crunch on anything you want some umami spice flavor. drizzle it onto your eggs in the morning, or on your noodles and soups. Try it with grilled meats or chicken, or mix it into your dips. You can also add it to your burgers, and your grilled cheese sandwiches.

AN ICON OF INNOVATIVE CUISINE

A culinary brand that has risen to icon status, Momofuku began when David Chang opened Momofuku Noodle Bar in New York City in 2004. The New York Times credits it with “the rise of contemporary Asian-American cuisine,” and it was the beginning of a line of popular restaurants, including the bakery, Momofuku Milk Bar.

The name means “lucky peach,” in Japanese, and Chang picked it as a homage to Momofuku Ando, the inventor of instant ramen, on which he basically subsisted throughout late nights in his university dorm. He has been named by Esquire as one of “the most influential people of the 21st century,” with his innovative takes on food, and his full support of local, responsible, and sustainable farmers and businesses.

The Momofuku brand now has restaurants in New York, Washington DC, Los Angeles, Las Vegas, Toronto, and Sydney. It also has a bar, a quarterly magazine named “Lucky Peach,” and its infamous bakery. More than that, they also sell restaurant-grade seasonings and sauces for home cooks.

Storage Instructions

Keep your chili oil in an airtight container. Store in a cool and dry place, like the pantry or a cupboard; it will last 2-3 months. Refrigerate after opening, and consume within 6 months.