Kitchn Love Letters

I’m a Recipe Developer and This Is the Splurgy Condiment I Add to Everything

Justine Lee
Justine LeeRecipe Production Coordinator
Justine Lee is Kitchn's Recipe Production Coordinator and a food writer and recipe developer based in NYC. Her writing frequently appears in Food52, Bon Appetit, Food Network, The Infatuation, among others. She has also been featured in the New York Times and the Wall Street…read more
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published Jul 7, 2022
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Credit: Justine Lee

By day I develop recipes and write about food, but at the end of the day I revert back to my natural state: a very lazy home cook. Like many people, I often fall into cooking ruts, and often ask myself why I have to cook dinner every day (even if it’s just for my roommate and me).

Luckily I’m easy to please in the meal department. The main checkmark a meal needs to tick off is some component of spiciness. A trillion bonus points if that spiciness happens to be crunchy! And that’s exactly what I get from Momofuku’s Black Truffle Chili Crunch, a condiment that, in recent times, has been a light in the dinner desperation darkness. 

Credit: Justine Lee

What’s So Great About Momofuku Black Truffle Chili Crunch?

If you haven’t yet hopped aboard the chili crisp express, now’s the time! Or maybe you’re a chili crisp lover, in which case let me assure you that this is a worthy addition to your current collection.

One of the newest pantry provisions released by Momofuku, the hospitality group led by chef David Chang, the black truffle-infused chili crunch is super fragrant, spicy-sweet, and loaded with chili flakes, sesame seeds, onion, and garlic bits. The black truffle flavor isn’t artificial or overpowering; it adds just the right amount of earthy umami.

Momofuku Black Truffle Chili Crunch
$20
Umamicart
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What’s the Best Way to Use Momofuku Black Truffle Chili Crunch?

Like many chili oils, this one is super versatile. Here are just some of my favorite ways to use this delicious stuff.

  • Dress up your salad dressing. Whisk a small spoonful into a simple vinaigrette or miso-based salad dressing.
  • Use up your yogurt. Add some chili crisp to what’s left in the bottom of your yogurt container to make a satisfying meal (with additional support from cherry tomatoes and tinned sardines).
  • Make canned soup sing. Just last week, I swirled some into a bowl of microwaved canned chicken noodle soup. So good!
  • Add it to eggs. My absolute favorite dinner hack is cooking eggs or tofu scrambles in a hot pan with a spoonful of this chili crunch, then topping the eggs with more chili crunch when they come out of the pan. Serve with roasted potatoes or hash browns topped with a little more chili crunch and you’ve got the best breakfast-for-dinner around.

Do you have a pantry staple you’re constantly adding to dishes? Tell us in the comments below.

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