For this braised chicken, we make one of our favorite sweet soy marinades—it’s great for steaks or as a base for rice cakes, but it’s especially good in this braised chicken. The mea...

The ginger scallion fish ssäm has been a mainstay on the menu at Ssäm Bar for years. It usually involves a much bigger fish that we roast for a longer time. This recipe is done in mi...

This dip is a Momofuku fan-favorite. The creamy ricotta is a perfect match for Chili Crunch. And it comes together in a flash. Place the ricotta into a food processor and add lemon z...

Chef Eunjo Park’s Korean marinade is a flavor layering game. It combines the spiciness of gochujang and our Seasoned Salt, the savoriness of Soy Sauce, and the sweetness of mirin and...

This is a new spin on our classic Bo Ssäm recipe. For the cure, we add in Savory Seasoned Salt to give a rounder flavor. Then, on top, we sub in a sweet and spicy glaze made using Ch...

Combine cucumbers, radishes, and tahini in a bowl. Season lightly with Momofuku Savory Seasoned Salt or salt and pepper. Drizzle Momofuku Chili Crunch and Momofuku Toasted Sesame O...

Rinse rice until water is clear to remove excess starch, then move to a medium pot and fill with water or broth and sliced ginger. Bring to a boil, then lower to simmer.   Allow it t...

Combine the first six ingredients in a food processor and blend until smooth. Marinate steak for 2–3 hours.    Heat skillet over high heat and add steak cooking 2 minutes per side, o...