Momofuku Chili Crunch Recipe, easy copycat with big flavor for busy weeknights

Weeknight dinners can feel overwhelming when everyone wants something different and time is short. This momofuku chili crunch recipe is my go-to solution—it transforms plain noodles, rice, or eggs into meals that taste like takeout without the cost or stress. With flexible heat levels, simple pantry ingredients, and big flavor payoff, it’s perfect for parents, students, or anyone who loves comforting meals with minimal prep. I’ve tested this recipe multiple times, adjusted for family preferences, and shared feedback from readers who now keep a jar in their fridge at all times.

Ingredient Breakdown for the Momofuku Chili Crunch Recipe with measurements and purpose

Core aromatics and chilies

• Dried red pepper flakes (¼ cup): Provide medium heat and that signature red color.
• Gochugaru (2–3 tbsp): A Korean chili powder with fruity heat and smoother texture.
• Garlic (6 cloves, minced): Deep savory bite and aroma.
• Shallots (½ cup, thinly sliced): Add sweetness and crunchy texture once fried.
• Ground ginger (½ tsp): Brings warmth and balance.
• Optional ghost pepper powder (pinch): For those who want an “extra spicy” kick.

Oil and crunch base

• Neutral oil (1 cup canola or avocado): Provides steady heat and a clean base.
• Toasted sesame oil (1 tsp): Adds nutty depth.
• White sesame seeds (1–2 tbsp): Extra crunch and nuttiness.
• Crispy garlic or onion flakes (2 tbsp): Boosts the crunch factor, making it irresistible.

Umami and balance builders

• Soy sauce or tamari (1–2 tbsp): Salty umami backbone. Use tamari if gluten free.
• Miso paste (1 tsp): Adds body and savory depth.
• Rice vinegar (2 tsp): Brightens the flavor and helps food safety with garlic in oil.
• Sugar or hot honey (1–2 tsp): Balances bitterness and heat. Use hot honey for a sweet-spicy profile.
• Lemon zest or juice (1 tsp): Optional citrus lift for freshness.

Flavor path add-ins to match variations and dietary needs

• Black truffle finishing oil (½ tsp): Creates a gourmet “black truffle” version.
• Gochujang (1 tsp): A Korean chili paste that adds a savory, spicy kick.
• Low-calorie or low-sugar: Reduce sweetener and balance with vinegar and lemon.
• Keto friendly: Skip sugar, stick with tamari and check miso for carbs.
• Nut free: Confirm labels and avoid nut-based oils.

This mix of aromatics, oils, and umami boosters makes the momofuku chili crunch recipe both versatile and deeply flavorful. It captures the essence of chili crisp while being adaptable for different diets and spice tolerances.

Step by Step Preparation Instructions

1. Prep aromatics: Slice shallots thinly, mince garlic, and measure spices into a heat-safe bowl (pepper flakes, gochugaru, sesame seeds, ginger, miso if using).
2. Warm the oil: Combine neutral oil and sesame oil in a saucepan. Heat slowly on low until 230–250°F—shimmering but not smoking.
3. Infuse: Add shallots and garlic. Stir often for 10–12 minutes until lightly golden and crisp at the edges. Avoid over-browning.
4. Strain and pour: Remove from heat. Carefully pour the hot oil through a fine strainer over the spice bowl. Stir to bloom spices and release aromas.
5. Balance and season: Mix in soy or tamari, vinegar, sugar or hot honey, and lemon. Taste and adjust for salt, heat, and acidity.
6. Cool and jar: Let cool fully. Transfer to a clean glass jar, ensuring solids are submerged in oil. Refrigerate.

Quick variations inside the method

• Hot honey drizzle: Add 1 tsp at step 5 for sweet-spicy notes.
• Extra spicy: Stir in a pinch of ghost pepper powder at step 2 or 3.
• Truffle finish: Mix in truffle oil after cooling for an aromatic boost.
• Garlic noodles sauce: Whisk 2 tbsp chili crunch with 2 tbsp pasta water and 1 tsp soy, toss with noodles.
• Roasted garlic version: Swap half the raw garlic with roasted for a sweet, mellow flavor.

This momofuku chili crunch recipe is endlessly customizable, making it an easy flavor upgrade for home cooking.

When and How to Use the Momofuku Chili Crunch Recipe occasions and storage

Everyday meal ideas

This momofuku chili crunch recipe is a versatile jar to keep in the fridge. A spoonful can turn a simple dish into something special:

• Eggs: Top fried, scrambled, or jammy eggs for a quick breakfast upgrade.
• Noodles and ramen: Toss with rice noodles, ramen, or yakisoba for instant flavor.
• Pasta: Swirl into cooking water for a chili crunch pasta or even a carbonara-style twist.
• Rice and grain bowls: Spoon over rice, quinoa, beans, or farro for hearty, budget-friendly bowls.
• Proteins: Works with chicken thighs, wings, shrimp, salmon, tofu, or sautéed mushrooms.
• Vegetables and sides: Drizzle on roasted potatoes, broccoli, napa cabbage, pizza, hummus, garlic bread, or grilled cheese.

Storage and meal prep

• Make-ahead: Cool completely before jarring. Cover solids fully with oil.
• Fridge storage: Keeps 3–4 weeks in the refrigerator if sealed properly. Always use a clean, dry spoon.
• Freezer option: Freeze small portions in silicone trays for 2–3 months.
• Lunch boxes: Pack a mini container to jazz up leftovers or plain rice.

Food safety note: Garlic in oil can carry risks. Always add acid (vinegar, lemon), refrigerate promptly, and avoid leaving at room temperature for long.

How the Momofuku Chili Crunch Recipe Supports Family dinners, budget meals, and make ahead cooking

• Speed: A jar in the fridge makes it possible to transform plain noodles or eggs into a complete meal in under five minutes.
• Custom heat: Keep bowls mild for kids and add an extra spoonful for adults who like more heat.
• Budget-friendly: Uses pantry staples and stretches simple ingredients into flavorful meals, reducing the temptation for takeout.
• Balanced nutrition: Pair with lean proteins (chicken, tofu, shrimp) and lots of vegetables for a wholesome dinner.
• Dietary flexibility: Naturally vegetarian and vegan, gluten-free with tamari, and keto-friendly when sugar is omitted.

Tips, Adjustments, and Cautions for the Momofuku Chili Crunch Recipe

Flavor tuning

• Less spicy: Use more gochugaru and fewer hot flakes. Add lemon and a pinch of sugar.
• Extra spicy: Add ghost pepper carefully, starting with ⅛ tsp.
• Garlic-forward: Stir in roasted garlic or double the crispy garlic flakes.

Technique keys

• Keep oil temperature low (below smoking point) to avoid bitterness.
• For more crunch, add extra sesame seeds; for smoother texture, use finer chili flakes.
• Making a large batch? Multiply ingredients by two or three but cool quickly in shallow containers.

Dietary swaps

• Gluten-free: Use tamari and gluten-free miso.
• Low-calorie: Reduce oil by 20% and add 1 tbsp warm water to bloom spices, shaking before serving.
• Keto/low-carb: Skip sugar; balance with vinegar and lemon.
• Nut-free: Verify all labels and avoid nut oils.

Safety notes and disclaimers

• Always refrigerate after cooling.
• Discard if flavor smells rancid, turns fizzy, or looks cloudy.
• When pairing with meats, follow safe doneness guidelines.
  (I’m not a nutritionist — just sharing what’s worked in my kitchen. For health-specific concerns, check with a professional.)

FAQs

Conclusion

This momofuku chili crunch recipe brings flavor-packed comfort into everyday cooking. A jar in your fridge means eggs, noodles, or rice bowls become satisfying meals in minutes. It’s flexible, budget-friendly, and endlessly customizable to suit your family’s tastes.

Next step? Try making a double batch and use it across your week—from scrambled eggs to sheet pan dinners. Save this recipe for busy nights, and share it with anyone who loves quick, comforting food.

Momofuku Chili Crunch Recipe

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• Author: Elina Mirkle
• Total Time: 25 minutes
• Yield: 1 jar (about 12 servings) 1x
• Diet: Vegetarian

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Description

Spicy and crunchy Momofuku chili crunch recipe made with garlic, shallots, sesame, and umami-rich seasonings.

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Ingredients

Scale 1x2x3x

• ¼ cup dried red pepper flakes
• 2–3 tbsp gochugaru
• 6 cloves garlic, minced
• ½ cup shallots, thinly sliced
• ½ tsp ground ginger
• Pinch optional ghost pepper powder
• 1 cup neutral oil (canola or avocado)
• 1 tsp toasted sesame oil
• 1–2 tbsp white sesame seeds
• 2 tbsp crispy garlic or onion flakes
• 1–2 tbsp soy sauce or tamari
• 1 tsp miso paste
• 2 tsp rice vinegar
• 1–2 tsp sugar or hot honey
• 1 tsp lemon zest or juice
• ½ tsp black truffle finishing oil (optional)
• 1 tsp gochujang (optional)

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Instructions

1. Prep aromatics: Slice shallots thinly, mince garlic, and measure spices into a heat-safe bowl.
2. Warm the oil: Combine neutral oil and sesame oil in a saucepan. Heat slowly on low until 230–250°F—shimmering but not smoking.
3. Infuse: Add shallots and garlic. Stir often for 10–12 minutes until lightly golden and crisp. Avoid over-browning.
4. Strain and pour: Remove from heat. Carefully pour the hot oil through a fine strainer over the spice bowl. Stir to bloom spices.
5. Balance and season: Mix in soy or tamari, vinegar, sugar or hot honey, and lemon. Taste and adjust seasoning.
6. Cool and jar: Let cool fully. Transfer to a clean glass jar, ensuring solids are submerged in oil. Refrigerate.

Notes

For a low-calorie version, reduce sweetener and add more vinegar. For keto, skip sugar. Always refrigerate and ensure solids stay submerged in oil.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian

Nutrition

• Serving Size: 1 tbsp
• Calories: 100
• Sugar: 1g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 0mg

Keywords: momofuku chili crunch recipe