Momofuku Chili Crunch — David Chang's Spicy Crunchy Chili Oil | 10+ Years in the Culinary Lab | 5.3oz

Momofuku Chili Crunch — the spicy, crunchy chili oil developed by chef David Chang and the Momofuku Culinary Lab after a decade of research in their restaurant kitchens. Three types of Mexican chili peppers, crispy garlic and shallots, sesame seeds, and coconut sugar, balanced into something genuinely complex: smoky-sweet heat with deep umami character and addictive texture. The condiment that changed how Americans think about chili oil.

David Chang founded Momofuku Noodle Bar in New York in 2004. He has won six James Beard Awards, been named one of Esquire's "most influential people of the 21st century," appeared on the Time 100, and created three Netflix and Hulu docuseries. His cookbook Momofuku is a New York Times bestseller. Momofuku Goods launched in 2020 and reached $67 million in revenue by 2024 — in 10,300 retail locations including Whole Foods, Target, Kroger, and Costco. Chili Crunch is its flagship product, inspired by Chinese chili crisp and crunchy Mexican salsas like salsa macha and salsa seca.

The three chilis

• Pulla — bright fruitiness
• Chili de Arbol — nutty smokiness
• Japones — lingering spiciness

Crispy dried garlic and shallots add the addictive texture that ensures no two bites are the same. Vegan. Gluten-free. Non-GMO.

How to use it

• Eggs — the first and most obvious application; a spoonful on scrambled eggs is the benchmark
• Noodles and ramen — stir into any noodle dish for instant depth and heat
• Avocado toast — drizzle over with flaky sea salt
• Pizza — drizzle over a finished slice
• Rice dishes — mix into rice with a fried egg for a complete meal
• Dips and dressings — stir into mayo, yogurt, or tahini for a spicy condiment
• Grilled meats and vegetables — use as a finishing condiment
• Seacuterie boards — pairs powerfully with Fishwife smoked salmon

About Momofuku

David Chang opened Momofuku Noodle Bar in New York in 2004 with money borrowed from his father. What followed was a restaurant group that earned multiple Michelin stars, San Pellegrino World's 50 Best recognition, and six James Beard Awards. Momofuku Goods was created in 2019 to bring restaurant-level flavors to home kitchens. Chili Crunch launched in May 2020 — 5,000 jars sold out almost instantly. By December 2024, Momofuku products were in 10,300 stores nationwide.

Frequently Asked Questions

• How spicy is it?
  Medium heat — noticeable and satisfying but not overwhelming. The Chili Crunch is designed to punch up flavor without knocking out your tastebuds. It uses three types of chili for complexity rather than raw heat.
• Is it the same as chili crisp?
  Inspired by Chinese chili crisp and Mexican salsas like salsa macha, but distinctly its own. Momofuku's version uses three specific Mexican chili varieties plus the umami base and crispy texture from their restaurant kitchens.
• Is it vegan and gluten-free?
  Yes — vegan, gluten-free, and non-GMO.
• What's the difference between Chili Crunch and Black Truffle Chili Crunch?
  The original Chili Crunch is the base: three chilis, garlic, shallots, sesame, coconut sugar. The Black Truffle version adds real black truffles for an earthy, luxurious depth on top of the same spicy-crunchy foundation.