Momofuku Chili Crunch is a versatile spicy condiment that can add a flavorful kick to various dishes. Here's a recipe to make your own version at home:
Ingredients:
For the chili oil:
- 1 cup neutral oil (such as grapeseed or vegetable oil)
- 1/4 cup crushed red pepper flakes
- 2 tablespoons Szechuan peppercorns
- 2-inch piece fresh ginger, thinly sliced
- 6 cloves garlic, thinly sliced
- 2 tablespoons toasted sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
Optional additions:
- 2 tablespoons fried shallots (optional, for extra flavor and texture)
- 1 tablespoon dried shrimp, finely chopped (optional, for a seafood umami kick)
Instructions:
- Heat the neutral oil in a saucepan over medium heat until it reaches about 325°F (160°C).
- Add the crushed red pepper flakes and Szechuan peppercorns to the hot oil. Stir constantly and cook for about 1 minute until fragrant. Be careful not to burn the spices.
- Add the sliced ginger and garlic to the oil. Cook for another 1-2 minutes until the garlic turns golden brown. Again, be careful not to burn it.
- Remove the saucepan from the heat and let the oil cool for about 5 minutes.
- Stir in the toasted sesame seeds, soy sauce, sugar, and salt. If you're adding fried shallots or dried shrimp, mix them in now as well.
- Allow the chili oil mixture to cool completely to room temperature. This will help the flavors infuse into the oil.
- Once cooled, transfer the chili oil mixture to a clean jar or airtight container. Seal tightly and store in the refrigerator for up to 2 weeks.
- Use Momofuku Chili Crunch as a condiment or flavor booster for dishes like noodles, stir-fries, rice bowls, soups, and more. Drizzle it over your favorite dishes for an extra spicy and aromatic kick.
Enjoy your homemade Momofuku Chili Crunch! Adjust the spice level and other seasonings according to your taste preferences.
