Momofuku launches new condiment line to elevate home cooking
04 Nov 2020
While the beginning of 2020 hasn’t been the kindest to F&B empire Momofuku (to say the least!), their Culinary Lab gives us an early Christmas present: a retail line of top-of-the-line condiments: the 3-pack Momofuku Seasoned Salts (US$ 28) and the Chilli Crunch (US$10).
Spearheaded by founder David Chang himself and R&D head, JJ Basil, the condiment line has been over 10 years in the making, accumulating culinary knowledge from different parts of the world. Made with 100 percent vegan, all-natural and organic ingredients, each pack has a unique flavour life that could elevate any dish.
Replacing your traditional seasoning or MSG, the seasoned salts are free of gluten and sugar but still goes well with any form of cooking. Consisting of a mix of kosher salt, tamari, kelp and mushroom powder is the Savory while the Spicy is a blend of gochugaru (read: Korean red chilli powder), cayenne, cumin and dried chillies. And staying true to its name, Tingly incorporates the numbingly delicious Sichuan peppercorns and citrus accents.
If that isn’t enough heat, the Chilli Crunch is made of spicy and crunchy (duh, of course!) oil with flavours that pack a punch and a kick, for sure.
Unfortunately, this is currently not available in Hong Kong yet. But if you’re in the US, get your hands on the goods at www.peachykeen.momofuku.com.