Chili Crunch
Product Information
Chili Crunch
Chili Crunch
The perfect punch of heat and texture — classic for a reason
Simple ingredients, complex flavor
Developed by David Chang and the Momofuku Goods team, Chili Crunch is restaurant-tested and the result of a decade of research.
RESTAURANT GRADE
Building on a decade of research in the Momofuku Culinary Lab, Momofuku Goods products are made with the same umami-rich ingredients we use in our restaurants. These restaurant-grade pantry staples are the easiest way for the home cook to make next-level homemade meals.
Add to your favorite dip
Drizzle onto eggs
Spoon onto noodles
Spice up your BBQ
Add to your favorite dip
Drizzle onto eggs
Spoon onto noodles
Spice up your BBQ
let's play with fire
CHILI CRUNCH COCONUT SHRIMP
Servings: 3
This recipe is an easier, no-fry version of coconut shrimp that bakes in a few minutes in the oven on a single sheet pan. It’s perfect for a weeknight dinner, or can be doubled up and served as an appetizer for a crowd.
Read full recipe
CRISPY POTATO SALAD WITH CREAMY CHILI CRUNCH DRESSING
Servings: 6
The crispiness of the potatoes in this recipe adds another level of texture and flavor to a classic potato salad.
Read full recipe
UMAMI BASE
Building on a decade of research in the Momofuku Culinary Lab, Chili Crunch™ is packed with the same umami-rich ingredients we use in our restaurants. It’s inspired by Chinese chili crisp and crunchy Mexican salsas like salsa macha and salsa seca.
Pepper Power
From that base, we layer in three different chilis for a complex smoky-sweet punch. The Pulla brings a bright fruitiness. The Chili de Arbol adds a nutty smokiness. And the Japones closes with a lingering spiciness.
CRUNCH FACTOR
Finally, we add in crispy dried garlic and shallots. They give Chili Crunch™ an addictive texture that ensures no two bites are the same.
OUR CHEF AND FOUNDER
David Chang is the chef and founder of Momofuku. Called one of “the most influential people of the 21st century” by Esquire, David has appeared on numerous television shows including The Mind of a Chef, Ugly Delicious, and The Next Thing You Eat. His cookbook, Momofuku, is a New York Times bestseller.
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USE YOUR CHILI CRUNCH™
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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). To make it, you start with potatoes, and they can be whatever kind of potatoes you like best. We prefer a... -
Grilled Cheese with Chili Crunch
The key to this grilled cheese is to spread the outside with mayo—and load the inside with lots of Chili Crunch. Spread Kewpie mayonnaise on one side and salted butter on the other s... -
features
Mother-in-Law’s Ssämbap—Korean Rice Wraps with Ramps, Avocado, and Soy Salsa
When we were opening Kāwi, Dave came in with a version of this recipe that his mother-in-law had made—and it was so good he wanted us to add it to the menu. This is based on a recipe...
