The key to this grilled cheese is to spread the outside with mayo—and load the inside with lots of Chili Crunch. Spread Kewpie mayonnaise on one side and salted butter on the other s...
As our culinary lab was developing the Momofuku Seasoned Salts, this was one of our early tests: mixing our spicy with different dried fruits. Dried mango is our favorite, but dried ...
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...
When we were opening Kāwi, Dave came in with a version of this ssämbap recipe that his mother-in-law had made—and it was so good he wanted us to add it to the menu. This is based on ...
Slice salmon into about 1/3 to 1/2 in-thick pieces. Combine marinade ingredients, then pour over salmon and let it marinate for up to 12 hours. Remove from marinade and gently pat dr...
Mix together marinade ingredients and add steak. Marinate for 1 hour or up to overnight in the refrigerator. If marinating overnight, remove and bring to room temperature for about a...
Marinate the pork. Mix all marinade ingredients in a medium bowl, then set half of it aside. Add pork belly to the remaining sauce and mix with your hands. Refrigerate for 20–30 minu...
Heat your oven to 350°F.
Melt butter in an 8 x 8 inch pan. Stir in miso and top with 1–2 teaspoons of Savory Seasoned Salt.
Place rolls top down in the butter–miso mixture and bake ...
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...
