What is chili crunch and how does it relate to a momofuku chili crunch recipe?

It’s a chili oil loaded with fried aromatics, sesame seeds, and umami-rich seasonings. This recipe recreates Momofuku’s signature crunch and layered flavor at home.

How do I use momofuku chili crunch in everyday meals?

Spoon over eggs, noodles, ramen, pasta, rice bowls, tofu, chicken, shrimp, salmon, roasted vegetables, or even grilled cheese.

What oil works best for the momofuku chili crunch recipe?

Use a neutral, high-heat oil like canola, grapeseed, or avocado. Add sesame oil for extra depth.

Is the momofuku chili crunch recipe gluten-free, vegan, or keto?

Yes — it can be. Use tamari for gluten-free, skip sugar for keto, and it’s naturally vegan and vegetarian. Always check miso and soy labels.

How long does homemade momofuku chili crunch recipe last?

Stored in the fridge, it lasts 3–4 weeks if solids are submerged in oil. For longer storage, freeze small portions.

Momofuku chili crunch vs Lao Gan Ma or Fly By Jing — what’s the difference?

Each has unique profiles: Lao Gan Ma leans smoky and salty, Fly By Jing is aromatic and numbing, while this recipe lets you control sweetness, crunch, and heat.

Easy Momofuku Chili Crunch Recipe, Quick Copycat For Busy Nights

Description

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

Ingredients

Scale

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)

Instructions

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