cloudy with a chance of meatball noodle soup ☁️ this comforting meal comes together in 30 minutes with our sweet & spicy korean bbq sauce, noodles, and hot honey. top it off with lime, scallions, and cilantro for an extra punch of fresh flavor. ingredients — * 1 pound ground meat (pork or chicken or turkey) * ½ cup cilantro, chopped, plus more for garnishing * 1 egg, beaten * ½ cup panko breadcrumbs * 6 tablespoons momofuku sweet & spicy korean bbq sauce, divided * kosher salt * neutral oil, such as canola * 1 onion, sliced * 3 cloves garlic, sliced * 1 can coconut milk * 8 cups chicken broth * 3 packs momofuku sweet & spicy noodles * 1 tablespoon momofuku chili crunch hot honey * 2 limes * 3 cups spinach, packed * scallions, chopped 1. add ground meat, chopped cilantro, egg, panko breadcrumbs, 3 tablespoons of momofuku sweet & spicy korean bbq sauce, and 1 teaspoon of kosher salt to a large bowl. mix until evenly combined, then roll into heaping tablespoon-size meatballs. you should have around two dozen meatballs. (they’ll be easier to roll if you coat your hands in oil, and then begin rolling.) 2. heat 2 tablespoons of neutral oil in a large dutch oven over medium heat. when the oil is hot, add meatballs and fry on all sides until they are starting to brown, around 3–5 minutes. remove from the pot. 3. add onions and sliced garlic to the pot, then season with kosher salt. sautée until they are starting to brown and soften, about 5 minutes. add 1 can of coconut milk, 8 cups of chicken broth, the remaining 3 tablespoons of sweet & spicy korean bbq sauce, the 3 sauce packets from the momofuku sweet & spicy noodles, and 1 tablespoon of momofuku chili crunch hot honey. bring to a boil. 4. reduce to a simmer, then add the meatballs back to the pot and cook for 10 minutes. taste and adjust seasoning with more kosher salt. 5. meanwhile, boil the noodles for 2 minutes, then drain and shake dry. 6. when you are ready to serve, squeeze the juice of 1 lime into the soup and stir in spinach until it’s just starting to wilt. portion noodles into individual bowls, then ladle in meatball soup. garnish with chopped scallions, cilantro, and the remaining lime.

there's something about noodles getting wrapped in an omelette that feels like a warm hug. 🤗

easy sunday cooking with our quick spicy shrimp noodle stir-fry, starring our sweet & spicy korean bbq sauce (first limited batch now available at @Whole Foods Market). just 15 minutes and a few simple ingredients for a home run meal. 
ingredients for 3 — * 1 pound shrimp, peeled and deveined * momofuku sweet & spicy korean bbq sauce * 1 tablespoon neutral oil, such as canola * your choice of vegetables (recommended: 1 red pepper and 1 onion, sliced) * salt * cilantro or scallions (optional) * 3 packs momofuku noodles (flavor of choice)
 1. add shrimp to a bowl with ½ cup of momofuku sweet & spicy korean bbq sauce. let marinate at room temperature for 15 minutes or up to an hour in the refrigerator.
 2. heat oil over high heat in a large skillet. add vegetables, season lightly with salt, and cook for 5–6 minutes, or until they are starting to brown and soften.
 3. add shrimp and spoon in any remaining sauce, and stir fry until the shrimp are cooked through — about 2–3 minutes per side.
 4. remove from heat and top with cilantro or scallions. serve with momofuku noodles.

full flavor 🤝 sheet pan sweet and spicy chicken with charred cabbage. this one combines all the flavors we love from korean fried chicken glazes we've served at our restaurants over the years. get on it this fall ⬇️ ingredients — * 4 small cucumbers (preferably kirby cucumbers), thinly sliced * 1 tablespoon sugar kosher salt * ⅔ cup gochujang * ⅓ cup momofuku soy sauce * 2 tablespoons momofuku chili crunch * 2 tablespoons honey * olive oil * 1½ pounds bone-in, skin-on chicken (breasts or thighs) * 1 green cabbage, cut into wedges 1. heat oven to 425°F. position one rack in the middle of the oven and another at the top.  2. combine sliced cucumbers, sugar, and 1 teaspoon kosher salt in a bowl. refrigerate until ready to serve.  3. stir together gochujang, momofuku soy sauce, momofuku chili crunch, honey, and ½ cup of olive oil.  4. toss ½ of this sauce mixture with the sliced cabbage, being sure to get between the leaves, then spread the cabbage evenly on a sheet pan. toss ½ of the remaining sauce mixture with the chicken, then add on top of the cabbage. (we will save the rest for a sauce at the end.) season everything with kosher salt.  5. roast for about 22–25 minutes on the middle rack, or until the internal temperature of the chicken reaches 165°F. turn the broiler on high. move sheet pan to the top rack, then broil for 1–2 minutes until the tops of the chicken and cabbage are charred. remove from the oven. 6. top chicken with remaining sauce mixture, and serve with the cucumbers. 

this one's ready in 30 💥 our sheet pan beef and broccoli with crispy noodles is packed with warm, savory flavors and is inspired by one of our favorite stir-fry dishes. make it for the whole fam this fall 🤝 ingredients —  * 3 packs momofuku spicy soy noodles * 1 lb flank steak, sliced very thin (less than ⅛ in) * 1 onion, thickly sliced * 1 large or 2 small heads of broccoli, cut into small florets (about 4 cups) * 1 tablespoon olive oil * momofuku savory seasoned salt * ½ cup momofuku soy sauce or tamari * ¼ cup honey * 1 tablespoon momofuku chili crunch * sesame seeds (optional) 1. heat oven to 425°F. 2. boil noodles for 3 minutes, drain, rinse with cool water, shake completely dry, then mix with sauce packets and set aside. 3. place broccoli on a sheet pan and toss with olive oil and momofuku savory seasoned salt. roast in the oven for 5 minutes, then remove. turn the broiler on high and move your rack to the top of the oven. 4. meanwhile, prepare your glaze by combining momofuku soy sauce, honey, and momofuku chili crunch in a saucepan over medium–low heat and stirring frequently for 5–7 minutes until slightly reduced. toss about two-thirds of the glaze with your sliced beef and onions and reserve the remaining third. 5. add noodles to the sheet pan and mix with broccoli, spreading the noodles all the way to the edges of the pan. broil for 4 minutes. remove from the oven, top with beef and onions, sprinkle with more momofuku savory seasoned salt, and broil for another 4 minutes. (all ovens are different, so monitor your noodles and beef carefully while they are broiling to ensure they are not burning.) 6. top with remaining glaze and sesame seeds, if desired.