Momofuku Chili Crunch Recipe: Spicy Umami Crunch for Any Dish

This chili oil delivers bold heat and umami depth to any dish. I perfected this blend by balancing crispy shallots, garlic, and chili flakes in hot oil.

Store it in a cool, dark place for up to 3 months. The flavors intensify over time, making every spoonful more complex.

Ingredients for Momofuku Chili Crunch

Bold heat, crispy shallots, and deep umami in every spoonful. Just nine ingredients.

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The shallots are non-negotiable—they crisp up like tiny flavor bombs. Look for firm, dry ones at the store (avoid the ones with green shoots). I grab mine from Whole Foods or any Asian market—they usually have the best selection. For the chili flakes, Aleppo or gochugaru gives great color and medium heat. Sichuan peppercorns are in the spice aisle at H Mart or online if your local store doesn’t carry them.

No shallots? Yellow onions at half the quantity work in a pinch (but they’re sweeter, less sharp). Skip the Sichuan peppercorns if you can’t find them, but add an extra teaspoon of black pepper for complexity. For oil, grapeseed or avocado handles high heat best—save the olive oil for finishing. If avoiding gluten, swap soy sauce for tamari (it’s richer anyway).

This keeps getting better with age. Store in a clean jar in a cool, dark cupboard for up to 3 months. The oil may solidify in the fridge—just let it sit at room temp for 10 minutes before using. Always use a clean, dry spoon to avoid contamination.

Step-by-Step Instructions for Momofuku Chili Crunch

This method delivers that addictive crunch and layered heat with minimal effort.

Step 1: Bloom Aromatics in Oil

Heat the 2 cups neutral oil in a medium saucepan over medium-low heat. Add the 1 cup thinly sliced shallots and 8 cloves thinly sliced garlic cloves. Cook, stirring frequently, for 8-10 minutes until they turn golden brown and crisp at the edges.

Watch closely—they’ll go from pale to golden quickly. The oil should gently bubble around them, not aggressively fry. This slow cooking extracts their sweetness and builds the base flavor. Remove from heat if they start browning too fast.

Step 2: Toast Spices and Chili Flakes

Add the 0.5 cup dried chili flakes and 2 tbsp lightly crushed Sichuan peppercorns to the hot oil. Stir constantly for 1-2 minutes until the chili flakes darken slightly and the peppercorns release their citrusy aroma.

Here’s the thing—you want the spices to infuse the oil without burning. The chili flakes will sizzle and bubble. If they start to smoke, pull the pan off heat immediately. The oil should turn a deep red from the chili’s color.

Step 3: Add Sweet and Salty Elements

Stir in the 1 tbsp sugar, 1 tsp salt, 2 tbsp soy sauce, and 1 tbsp sesame oil. The mixture will bubble vigorously. Cook for another 2 minutes, stirring constantly, until the sugar dissolves and the sauce thickens slightly.

The soy sauce deepens the umami, while the sugar balances the heat. Don’t let it caramelize too much—you want a glossy, loose consistency that will thicken as it cools. The sesame oil adds a nutty depth that ties everything together.

Step 4: Cool and Thicken

Remove the pan from heat and let it cool to room temperature, about 30 minutes. The crunch will develop as it sits—the shallots and garlic will crisp up, and the oil will thicken slightly from the residual heat.

Real talk: the mixture will look loose at first, but as it cools, it transforms into that perfect spoonable texture. Stir occasionally during cooling to distribute the solids evenly throughout the oil.

Transfer to a clean jar and store in the refrigerator for up to 1 month. The flavors will meld and intensify over time.

Essential Equipment for This Recipe

Essential Cookware

I always use a medium saucepan with a heavy bottom—my All-Clad stainless steel is perfect for even heat distribution. A thin pan will cause hot spots that burn your shallots. The 3-quart size gives enough room for everything to crisp without crowding.

Precision Tools

A wooden spoon or silicone spatula is essential for stirring—metal can scratch your pan. I keep a fine-mesh skimmer handy to remove any stray bits that might burn. For slicing, my Wüsthof chef’s knife makes quick work of shallots and garlic.

Heating Control

Your stove matters more than you think. I swear by my gas range for precise flame control, but an induction cooktop works too if you monitor carefully. Avoid electric coils—they don’t respond quickly enough to temperature changes. 🔥

Storage Solutions

Once cooled, transfer to a clean glass jar with an airtight lid—I love Ball mason jars. The glass won’t absorb odors, and you can see the beautiful color. For gifting, 8-ounce swing-top bottles from IKEA are perfect and budget-friendly.

Safety Gear

Hot oil splatters are inevitable. I always wear an apron and keep a silicone oven mitt nearby. For the Sichuan peppercorns, a mortar and pestle gives better control than a spice grinder. The citrusy aroma is worth the extra effort.

Cleanup Helpers

Have paper towels ready for quick spills. A splash screen prevents oil from making a mess of your stovetop. I learned this the hard way after one too many kitchen cleanups. Honestly, it’s a game-changer. 💡

Frequently Asked Questions