Momofuku Chili Crunch Recipe

I finally figured out how to make a homemade chili crisp that rivals the store-bought versions. This version takes the classic momofuku chili crunch recipe and elevates it with a deep, smoky black garlic and sun-dried tomato infusion. The result is an incredibly savory, deeply complex condiment that delivers a satisfying crunch in every bite. While the store-bought Momofuku chili crunch has become a pantry staple for many, this homemade version offers a new depth of flavor that’s perfect for family-friendly meals. I always double the batch because my kids add it to everything from instant ramen to scrambled eggs, so it disappears fast. This recipe walks you through the straightforward process of frying aromatics slowly to maximize crunch and flavor.

Ingredients

• 475 ml (2 cups) neutral vegetable oil: Choose a high-smoke point oil like grapeseed or canola. A neutral flavor profile is essential so the spices and aromatics can shine through.
• 2 whole star anise pods: Adds a subtle, aromatic licorice note to the oil during infusion. It’s important to remove these whole spices after infusion to prevent overpowering the final flavor.
• 15 ml (1 tablespoon) Sichuan peppercorns: Provides the iconic floral, citrusy aroma and a slight numbing sensation (mala). Use whole peppercorns for infusing, and note this spice is a key part of the Momofuku-style chili crunch.
• 120 g (1 cup) shallots, thinly sliced: Shallots provide a delicate, sweet flavor compared to onions when fried. Thin, even slicing is crucial for achieving uniform crispness during frying.
• 60 g (1/2 cup) fresh garlic, minced: Fresh garlic adds a robust, pungent base flavor that mellows and crisps during cooking. Mince finely to ensure it crisps fully without becoming bitter.
• 30 g (1/4 cup) fresh ginger, minced: Ginger introduces a refreshing, sharp note that balances the richness of the oil and aromatics. Use fresh, firm ginger root for the best flavor.
• 40 g (1/4 cup) black garlic cloves, roughly chopped: This ingredient is the unique smoky and umami element in this specific recipe variation. Black garlic offers a sweet, complex flavor without the sharpness of fresh garlic; reserve a pinch for garnish.
• 30 g (1/4 cup) oil-packed sun-dried tomatoes, drained and finely chopped: Sun-dried tomatoes add a chewy texture and a deep, sweet-tart fruitiness. Ensure they are oil-packed and drain excess oil before chopping.
• 60 g (1/2 cup) gochugaru (Korean chili flakes): Gochugaru provides vibrant red color and a moderate, slightly smoky heat. It’s essential for the characteristic appearance of this chili crunch.
• 30 ml (2 tablespoons) smoked paprika: Enhances the smoky notes introduced by the black garlic. Use a high-quality sweet or mild smoked paprika for best results.
• 10 g (1 teaspoon) fine sea salt: Seasoning to balance the sweet, spicy, and savory elements. Adjust to taste after all ingredients are combined and cooled.
• 5 g (1 teaspoon) granulated sugar: A small amount of sugar balances the spice and enhances the savory depth (umami). It helps round out the flavors and prevent the chili crunch from tasting flat.
• 30 g (1/4 cup) toasted sesame seeds: Adds a nutty flavor and essential crunch to the final product. Purchase pre-toasted sesame seeds for convenience.
• 30 ml (2 tablespoons) soy sauce: Provides the final layer of salty, savory umami and helps bind the flavors together. Add this at the end to avoid scorching.

Instructions

1. Prepare the aromatics and spices
Start by ensuring all ingredients are prepped and ready for cooking. Thinly slice the shallots and mince both the fresh garlic and ginger. Roughly chop the black garlic cloves and sun-dried tomatoes, setting aside a small pinch of black garlic for garnish for the momofuku chili crunch recipe.

2. Infuse the oil (Low Heat)
In a medium heavy-bottomed saucepan or wok, combine the neutral oil, whole star anise pods, and Sichuan peppercorns. Heat over medium-low heat for 10-15 minutes, allowing the spices to gently infuse the oil without browning. The goal is to extract flavor from the whole spices, not fry them; maintain a low temperature.

3. Fry the aromatics gently
Carefully add the sliced shallots, minced fresh garlic, minced ginger, roughly chopped black garlic, and finely chopped sun-dried tomatoes to the infused oil. Reduce the heat to low and cook gently for 25-35 minutes, stirring occasionally to prevent burning. Continue cooking until the shallots and aromatics are golden brown, fragrant, and crispy; they will deepen significantly in color. If the aromatics begin to darken too quickly, reduce the heat to low immediately; burning them will make the chili crunch bitter.

4. Strain and separate
Carefully pour the oil through a fine mesh sieve into a large, heatproof bowl, separating the crispy aromatics. Discard the star anise and Sichuan peppercorns from the sieve. Reserve the crispy fried aromatics, including the black garlic and sun-dried tomatoes, in a separate bowl.

5. Prepare the chili mixture
In a separate large, heatproof bowl, combine the gochugaru, smoked paprika, fine sea salt, granulated sugar, and toasted sesame seeds. Stir well to fully combine these dry ingredients. Ensure this bowl is large enough to handle the hot oil being poured over it in the next step.

6. Bloom the spices with hot oil
Reheat the strained oil in the saucepan to 175°C (350°F) using a kitchen thermometer if possible. Immediately and carefully pour the hot oil over the chili flake mixture in the bowl, stirring continuously with a heatproof spatula. The oil will sizzle vigorously, blooming the spices and cooking the chili flakes. This step is key for achieving the vibrant color of the momofuku chili crunch recipe.

7. Combine and finish
Stir in the reserved crispy fried shallots, garlic, ginger, black garlic, and sun-dried tomatoes into the chili oil mixture. Add the soy sauce and stir thoroughly to combine all components. Ensure the crispy bits are evenly distributed throughout the oil for a perfect momofuku chili crunch recipe.

8. Cool and store
Allow the chili crunch to cool completely at room temperature for at least 2 hours. The flavors will continue to meld and deepen as it cools, resulting in a perfectly balanced momofuku chili crunch. Transfer the finished chili crunch to clean, airtight jars for storage.

How to Store and Maximize Freshness

To keep the maximum crunch and flavor of your homemade momofuku chili crunch recipe, proper storage is essential. Start with clean, sterilized glass jars and ensure they are completely dry before filling. Refrigerate the chili crunch; a cool, dark place will preserve the ingredients best. It maintains its peak quality for 3–4 weeks. Always use a clean spoon when serving to prevent introducing moisture, which can degrade the texture and freshness over time.

Serving Suggestions and Uses for Chili Crunch

• Spoon over steamed rice, especially for quick and healthy family dinners.
• Use as a flavorful topping on noodle bowls, adding a spicy kick to high-protein snacks or light meals.
• Serve as a dipping sauce for homemade dumplings, potstickers, or spring rolls.
• Drizzle over fried eggs or avocado toast for a savory breakfast or quick low-carb meal.
• Stir into mayonnaise or sour cream to create a spicy spread for sandwiches.
• Add a tablespoon to roasted vegetables before serving.

FAQs

Q: Can I make this with less heat?

A: Yes, you can reduce the amount of gochugaru to 1/3 cup, or choose a mild variety of Korean chili flakes. The black garlic adds complexity and umami without adding heat.

Q: What is the benefit of using black garlic instead of fresh garlic?

A: Black garlic offers a deeper, sweeter, and more complex umami flavor without the sharp bite of fresh garlic. It contributes to the smoky flavor profile of this specific momofuku chili crunch recipe.

Q: Why did my chili crunch taste bitter?

A: Bitterness usually occurs if the fresh aromatics (garlic and shallots) were fried at too high a temperature or for too long. Ensure you cook at low heat and strain immediately after they turn golden brown to prevent burning.

Q: How long will this chili crunch keep?

A: When stored properly in an airtight container in the refrigerator, it can last for up to a month. The oil acts as a preservative, but freshness fades over time, so plan to use it within 3–4 weeks for best results.

Q: What type of sun-dried tomato works best?

A: Oil-packed sun-dried tomatoes are preferred for their softer texture and flavor integration with the oil. If using dry-packed, rehydrate them first by soaking them in hot water for 15 minutes before chopping.

Q: Can I substitute the Sichuan peppercorns?

A: The unique numbing quality of Sichuan peppercorns is hard to replicate. You can omit them if necessary, but it will change the authenticity of the flavor profile. I typically keep them in for that specific tingle that enhances the overall experience of this momofuku chili crunch recipe.

Q: How do I make this momofuku chili crunch recipe gluten-free?

A: Simply ensure your soy sauce is certified gluten-free. Most other ingredients are naturally gluten-free. This specific recipe variation is very accommodating to dietary adjustments.

Conclusion

Making your own momofuku chili crunch recipe at home is a rewarding way to elevate everyday meals. This smoky black garlic and sun-dried tomato version offers a gourmet twist on a classic, perfect for meal prepping. Try making a batch this week and discover how this condiment transforms your favorite dishes into family favorites. Pin this recipe for future use, and share it with friends who love spicy, flavorful home cooking.

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