Before I talk about this deliciously spicy coleslaw from Momofuku I would like to introduce you to a new product (for me anyways) called Chili Crunch or Chili Crisp. According to the New York Times “This chili crisp has a Momofuku pedigree.” The original idea came from Lao Gan Ma’s Chili Crisp Sauce which is known as the “godmother sauce.” It has inspired a number of others to develop their own version of this popular crunchy chili-oil condiment.
According to the Food Network Magazine it is the most sought-after condiment of the year. I even tried it on vanilla ice cream (pictured in the magazine – May, 2021) and wow what a burst of flavor once the spicy chili crisp hit the cold ice cream! The brand pictured was Spicy Chili Crisp by Lao Gan Ma (pictured below) and it is a total different ice cream experience – just out of this world!
Another brand which is getting rave reviews is flybyjing – I’ve read nothing but good things about this company. It’s made of ingredients sourced from Sichuan farms and 100% preservative-free. No additives, preservatives and MSG.
Right now there appears to be 7 varieties available online and who knows how many can be found in Asian stores, Whole Foods and other stores that carry such products.
Momofuku Chili Crunch originating in the kitchens of the Momofuku Ssam Bar where owner David Chang and his chefs have worked on this recipe in the course of a decade. Inspired by Lao Gan Ma and Mexican salsas this chile crunch is smoky, garlicky, a little nutty from sesame seeds and a lot of savory flavor thanks to seaweed and mushroom powder. The crunch comes from frying the chili flakes and often other ingredients, like garlic.
Lao Gan Ma is the “mother” from which all other brands have been created including Momofuku’s chili crunch.
Comment: Lao Gan Ma Chili Crisp was absolutely delicious as a topping for ice cream (blue bowl). A miracle took place when the spicy chili crisp hit the cold ice cream – just scrumptious! Momofuku was too hot and I did not care for it at all – a little too oily. It added some nice heat in this dressing recipe for the coleslaw but it’s not meant for ice cream, in my opinion.
Other possibilities for this condiment: in a dipping sauce, embellish noodles, omelettes, spruce up sandwiches, splash on fresh fruit, add to dark chocolate, pizza, whipped ricotta dip, drizzle on steamed broccoli
Momofuku Crunchy Noodle Coleslaw with Sesame Soy Dressing
Crunchies:
I would cut this recipe in half to make the salad. However, these “crunchies” are delicious as a snack!
- 2 pkg. dried ramen noodles
- 1 cup almonds, sliced
- 1 tbsp. olive oil
- 1 tbsp. Momofuku Soy Sauce (remember all soy sauces are different – this was not low-sodium which I normally use)
Preheat the oven to 400 degrees. Break up the ramen noodles with your fingers before you take the noodles out of the bag and with the sliced almonds place on a sheet pan. Drizzle with a little oil. Toast for 5 minutes and stir; toast another 3 minutes until golden – don’t let it burn! I did cook it for 8 minutes total in my oven. Remove from the oven and top with 1 tbsp. Momofuku Soy Sauce. Stir and set aside to cool and dry completely.
Dressing:
This dressing is so good – non-slaw lovers will love this recipe even Gene would!
- 1/3 cup fresh squeezed grapefuit juice (I used a pink grapefruit)
- 1/2 tbsp. grapefruit zest (I used a little less)
- 1/4 cup rice vinegar or lemon juice
- 1/4 cup Momofuku soy sauce
- 1/4 cup sugar (I used 1/8 cup sugar)
- 1/3 cup olive oil
- 1 tsp. Momofuku Sesame oil (I used a different brand)
- 2 tsp. Momofuku Chili Crunch
Mix together ingredients and set aside. It will be quite sweet but it will balance with the savory bitterness of the crunchies. I cut the sugar in half and I think it was sweet enough and just a terrific dressing for coleslaw.
Slaw:
- 1/2 head Napa cabbage, thinly sliced ( I used the whole head and chopped it but not the hard core)
- 1 bunch radishes, thinly sliced (add to taste as you don’t need this much)
- 1 bunch scallions, sliced (add to taste as you don’t need this much)
- freshly ground black pepper (did not add)
To assemble:
Place the prepared cabbage, radishes and scallions in a large bowl and toss in just enough dressing; add ground black pepper to taste. Mound crunchies on top and lightly stir to partially combine. Serve immediately as this salad does not keep well!
Recipe by cooking with auntjuju.com
This sounds perfect for a busy weekend of home projects. 😍🍃
This coleslaw is good but I really enjoyed the chili crunch on vanilla ice cream 🙂
Judy, I have tried chili crisp and it is a great addition to a savory dish but I never thought of adding to it sweet. I’ll bet that was delicious.
The Lao Gan Ma chili crisp was out of this world on ice cream – not so with Momofuku. But it was delicious in the dressing 🙂 So, I guess it depends on the variety…
So many great flavors and textures in this slaw. Love the refreshingly citrus dressing. 🙂
Yes, lots of flavors – first time I used a grapefruit in a citrus dressing 🙂
Sounds good but too much work for me. I don’t even fix regular slaw anymore!! That shows you how lazy I am. Mother always made her own dressing which I attempted time and time again and was never able to match it. I applaude all of your cooking efforts and love the pictures that are attached to the recipes. You have a talent for this.
Thanks Ciss – I have always enjoyed cooking – thanks to Gene’s encouragement and appetiite. He always loved to try different recipes. I appreciate the nice compliment as my blog is just a hobby – a way to keep me busy physically and mentally 🙂
I have some chili crisp in the pantry just waiting to be enjoyed! 🙂 Sounds great.
Good Josette – there are lots of ways to use it. I tried it on scrambled eggs and some pasta. A nice alternative to the traditional ways 🙂
This looks and sounds so good! I can hear the crunching! I haven’t tried the Momofuku brand of chili onion crisp, but the Trader Joe’s version is incredible. I’m on my third jar!
Thanks – it’s a great ingredient and so good in many recipes or just to garnish, say ice cream! Momofuku has an online store where you can buy some of their products. I haven’t been to Trader Joes since before the Pandemic – I should have stopped by after my eye appt. last week as it is close by!Will keep it in mind…
Although we have neither eaten at Momofuku nor the Milk Bar (wrong part of the world), we are huge fans of the Momofuku family of cookbooks, particularly those featuring and/or written by Christina Tosi.
I am very intrigued that you pair the chilli crisps with ice cream … dare I?
Yes, I like her too – there is a confetti cookie recipe I want to try! The idea for chili crisp on ice cream came from the Food Network Magazine and I too was intrigued. Lao Gan Ma is delicious on top of the vanilla ice cream but I wasn’t crazy about Momofuku 🙂
This is such a wonderful recipe. I am making the slow roasted pork for company tonight and plan to include this with the meal. I love that it can be mostly make ahead and assembled at the last minute. Yum!
Thanks Liz – do ahead recipes are always a favorite with me. The crunchies are addictive – hope you enjoy it 🙂