• ¼ cup + 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 teaspoon Momofuku Savory Seasoned Salt
• 5 cloves garlic, sliced
• 1 lemon, zested and juiced
• 1 tablespoon Momofuku Chili Crunch
• 2 cups short grain rice, rinsed
• 1 14 oz can coconut milk
• 1½ cups chicken broth
• ¼ cup + 2 tablespoons Momofuku Soy Sauce
• 1 bunch scallions, sliced
• 1 tablespoon ginger, chopped (from about 1 inch ginger root)
• Momofuku Rice Vinegar
• 1 pound shrimp, peeled

Heat oven to 400°F. Position one rack in the center of the oven and another in the second spot from the top, about 4 inches away from the broiler.

Heat ¼ cup olive oil in a large braiser or oven-safe pot over medium high heat. Add onions and cook for 2 minutes. Season with 1 teaspoon of Momofuku Savory Seasoned Salt, then lower heat to medium low and cook an additional 8 minutes until they are very soft but not charred. (If onions are charring, lower heat.)

Zest lemon and add zest along with garlic and 1 tablespoon Momofuku Chili Crunch to the pot. Cook for 2 minutes, until the garlic softens. Add rice and cook for 1 minute. Add juice from the lemon, coconut milk, chicken broth, and ¼ cup of Momofuku Soy Sauce. Bring to a boil, then cover and reduce to low. Cook covered for 10 minutes.

Meanwhile, toss sliced scallions with 1 tablespoon ginger, 2 tablespoons of Momofuku Soy Sauce, 2 tablespoons of olive oil, and 3 shakes of Momofuku Rice Vinegar (about 1 teaspoon). Add shrimp and set aside for later.

After 10 minutes, uncover rice, stir gently to re-distribute the liquids, then place in the oven and bake for 15 minutes.

Quickly remove the pan from the oven and turn the broiler on high. Arrange the marinated shrimp on top. Spoon over the remaining ginger scallion sauce and broil for 5–8 minutes, watching closely, until the shrimp is cooked through and rice has begun to crisp.