The best ribs are definitely smoked—but most of us don’t have access to a smoker in our home kitchens, so we like this alternative. Braising the ribs makes them fall-off-the-bone sof...

This recipe is inspired by one of our very favorite Gabli spots in Los Angeles: Sun Nong Dan. It’s one of our favorite dishes in the whole world—feel free to top with shredded mozzar...

Kimbap is one of our favorites for a group of people—we like to make a big platter of all of our favorite fillings and sauces and then let people build their own kimbap. The fun is s...

We present: our recipe plan for our holiday dinner table this year. It's everything from a new honey soy-glazed turkey (yes, we swore them off for years, but this one is a winner) t...

Ever since the early days of Momofuku, we’ve been working on a chili oil that has heat, texture, umami, and a proper balance of flavor. The result is Momofuku Chili Crunch. The stor...

We don’t normally recommend turkey for a holiday table. (Usually, we opt for a Bo Ssäm.) But when the occasion calls for turkey, this version with a honey soy glaze made using our Mo...

Roasting the sweet potatoes first makes them soft and creamy. Then, you dunk them in a glaze made with sweet maple syrup, our super savory Momofuku Soy Sauce, and spicy Momofuku Chil...

This salad is inspired in part by the pea shoots at Momofuku Noodle Bar, which has carrots, the pickled Asian pear, and a kimchi dressing. Here we sub in Momofuku Chili Crunch and sh...

This may be one of the easiest baked mac and cheese recipes you’ve ever tried. No cooking the noodles in advance. No whisking up butter, flour, and milk. You just combine everything ...