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Restaurant-tested and developed by chef-founder David Chang, and the Momofuku Culinary Lab, the Momofuku Chili Crunch is the perfect balance of spicy and crunchy. It was inspired by Lao Gan Ma, a Chinese chili crisp, and Mexican salsas, salsa macha and salsa seca.
It uses three types of Mexican chilies—Pulla, Chil de Arbol, and Japones. It also includes crispy dried garlic and shallots, and sesame seeds. The result is a crunchy spicy condiment that has bright fruity notes, a nutty smokiness, and a spicy finish that lingers.
Use your Momofuku Chili Crunch on anything you’d like to add a bit of spice to! drizzle it over your eggs, your noodles, or your porridge. Use it in dips, baked potatoes, burgers, grilled cheese sandwiches, and wraps.
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.
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.