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You know what time it is - Happy APAHM!❤️ To kick us off, @asian_nation x @livenationcomedy hosted the Joy Laugh Club, a night celebrating with some of LA’s best Asian American stand up comedians in the game. Shout out to @momofukugoods for bringing the heat with their Chili Crunch Cookies and Chili Crunch Hot Honey for guests at the event. Stay tuned for more fun in May!

our friend @donaldo_cooks just dropped the ultimate crispy chicken sandwich recipe—and we’re lucky he shared it with us 👀🔥⁠ ⁠ sweet, savory, and air-fried to perfection, this one's officially on repeat over here. consider it your new go-to for the season. full recipe at the link in bio.

Sweet/spicy sofrito soy noods 🍯🌶️🍜 : What’s your go-to secret flavor weapon? Mine’s homemade #sofrito 🇵🇷💪🏼 –a blend of aromatics including onion, peppers, garlic, and fresh herbs. I ALWAYS have some pre-made in my freezer to elevate my meals, especially when I don’t feel like chopping and dirtying my cutting board.😅 I’ve been very busy lately so have resorted to quick, easy meals using pre-made and/or leftover ingredients from my fridge and freezer. This one was ready in about 20 minutes. I taste and adjust as I go, so the measurements for the ingredients are estimates. Feel free to swap them based on what you have at home–like the noodles (use any!) or the veggies. : Ingredients: 2-3 tablespoons oil (ghee, coconut oil, or olive oil) 1/2 cup Sofrito 1 tablespoon grated ginger 1/4 cup tamari or soy sauce (I used @momofukugoods ) 1-2 tablespoons chili crunch hot honey @momofukugoods (or 1/2 tsp. Chili flakes + 2 tbsp honey) 1/2 cup frozen veggies (I used peas) 1/2 pound noodles (I used spaghetti) 1 cup diced pre-cooked meat (like chicken or steak) 2 tablespoons fresh herbs (like cilantro or scallions) Bring a large pot of water to a boil and add your noodles. While the noodles cook, bring a large pan to medium heat. Add the oil, sofrito, ginger, and sauté it for 2 to 4 minutes or until it’s aromatic. Add the tamari, honey, frozen veggies, and turn down to low. As soon as the noodles are almost ready, and still al dente, add them into the pan and toss them until they’re well coated. Taste them and add more tamari for saltiness and hot honey for sweetness, if necessary. Toss them again. If you’re adding protein, add it now and toss until everything is well coated. Add hot pasta water, 1/4 cup at a time, if necessary, to get it saucy. Serve and sprinkle with fresh herbs if you have them. : #PuertoRico #PuertoRican #Sabor #Sazon #Boricua #Flavor #ChefLife #PrivateChef #NYC #Chef #WeeknightDinner #WeeknightMeal #FridgeCleanout #Noodles #Noods #Lunch #Dinner @eastforkpottery

Week of Healthy Lunch Inspo with insane macros and at least 30g protein 🧚🏻‍♀️ In order: Gut healthy sushi bake 450kcal, 32g protein Net zero carb chicken quesadillas 330kcal, 35g protein Balsamic Beet and Goat Cheese Chicken Salad 380kcal, 36g protein Turkey and Brie Sourdough Sammie w/ Popcorn’s 540kcal, 34g protein Edamame Chicken Thigh Stir-fry 480kcal, 40g protein “Big Mac” Steak Salad 420g protein, 38g protein Hot Honey Cottage Cheese Beef Bowl 550kcal, 45g protein Sweetgreen Salad Dupe 470kcal, 38g protein Greek Yogurt Elote Flatbread 310kcal, 31g protein #protein #healthyrecipes #healthyrecipe #mealprep #fitness #diet #dietgoals #dieta #dietingtips #fitnessmotivation #fitnessjourney #macros #proteinsnack #proteinsnack #proteinshake #lunch #lunchideas #wellness #wellnesstips #wellnessjourney #salad #recipe #recipeshare #easyrecipe #chicken #recipeideas #sourdough

today's #momofukumonday is a dinner-in-one home run for the spring. our one-pot roasted chicken with lemon tomato rice is a little sweet, somewhat savory, and with just a hint of heat.⁠ ⁠ if you’re a fan of spicy, this recipe would be delicious with a bit of momofuku chili crunch drizzled on top.⁠ ⁠ ingredients for 4 —⁠ * olive oil⁠ * 1–1½ pounds bone-in, skin-on chicken thighs (about 4 thighs)⁠ * kosher salt⁠ * 1 onion, thinly sliced⁠ * 8 cloves garlic, crushed⁠ * 1½ cups basmati rice⁠ * 1 lemon⁠ * 1 28-oz can whole peeled tomatoes⁠ * 1½ cups chicken broth⁠ * ⅓ cup momofuku sweet & spicy korean bbq sauce⁠ * cilantro, to garnish (optional)⁠ ⁠ 1. heat oven to 400°F.⁠ ⁠ 2. heat 2 tablespoons of olive oil in a large skillet. season chicken with kosher salt on each side, then add skin side-down into the pot and cook until it’s browned and easily releases from the pot, about 8–10 minutes. (there’s no need to let the pot heat — the chicken skin will release as it’s browned.) flip and cook for another 3 minutes on the other side and remove from the pot.⁠ ⁠ 3. add onion and crushed garlic and season with kosher salt, then cook for 6-8 minutes until softened. add rice, season with kosher salt, and cook for another 2–3 minutes until the rice is starting to brown.⁠ ⁠ 4. cut lemon in half, and squeeze one of the lemon halves into the skillet. using kitchen shears, cut up the tomatoes in the can, then add to the pot. add broth and momofuku sweet & spicy korean bbq sauce and bring the mixture to a boil. nestle chicken back into the liquid, leaving the skin exposed. drizzle the top of each piece of chicken with about a teaspoon of sweet & spicy korean bbq sauce. cut the remaining lemon half into slices and arrange the slices around the chicken.⁠ ⁠ 5. transfer the pot to the oven, uncovered, and bake for 20–25 minutes, until the rice is cooked through and most of the liquid has been absorbed. remove from the oven and let it sit for 5 minutes.⁠ ⁠ 6. top with cilantro, if desired, and serve.

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spicy tuna rice bowls are calling our name this weekend. once your rice is cooked, this recipe comes together in just 15 minutes. the homemade fresno chili sauce is key — it’s garlicky, spicy, savory, tangy, and slightly sweet. and while optional, the toasted breadcrumbs add a delicious extra crunch. ingredients for 3 —  * 1 pound sushi–grade tuna, cut into small cubes * 10 fresno chilis, halved and de-seeded * 4 cloves garlic, sliced  * neutral oil * ½ cup panko breadcrumbs  * momofuku soy sauce  * momofuku chili crunch hot honey * momofuku chili crunch * momofuku toasted sesame oil * momofuku rice vinegar * 2 scallions, sliced (white and green parts separated) * 3 cups short grain rice, cooked * furikake  * quick pickled cucumbers (optional) * sliced avocado (optional) 1. heat 2 tbsp of neutral oil in a small skillet over medium high heat. add half of the chilis & sliced garlic and saute until softened and lightly browned, not burned, about 3–4 minutes.
 2. transfer chilis & garlic to a food processor, reserving the oil in the skillet. 
 3. return the skillet to medium heat. add breadcrumbs and toast, stirring frequently so they soak up the garlic–chili oil until browned, about 2 minutes. remove from heat. 
 4. to the food processor with the cooked chilis and garlic, add the remaining chilis, 2 tsbp soy sauce, 1 tbsp hot honey, 1 tsp chili crunch, 1 tsp rice vinegar, and ¼ cup neutral oil. 
 5. puree until smooth. taste and adjust seasoning as desired with more soy sauce, hot honey, or chili crunch. 
 6. in a bowl, mix the cubed tuna, sliced scallion whites, and three-quarters of your fresno chili sauce.
 7. season steamed rice with 1 tbsp toasted sesame oil and ½ tsp of kosher salt. taste and adjust seasoning as desired. 
 8. build your bowls with the seasoned rice, spicy tuna, quick pickled cucumbers, and sliced avocado. top with the toasted breadcrumbs, sliced scallion greens, furikake, and more of the fresno chili sauce.

Some ASMR for your Wednesday morning 🤤 I have not had a product from @momofukugoods that I haven’t liked. The sauce, the ramen, the chili oil, the whole fam agreed it was the best ramen they have had! #asmr #asmreating #asmrsounds #asmrcommunity #ramen #momofuku #ramennoodles #ramenstagram #easyrecipes

CHIMMICHURRI, SALSA VERDE, CHERMOULA, ZHUG What do all of these sauces have in common? Well, for me, it all starts with chimmichurri. It’s a super versatile sauce that we use as a base to a make other sauces. It’s a great staple to have in your fridge and I’ll show you exactly how to make my version of chimmichurri and how to turn it into an Italian salsa verde, chermoula and zhug! You have to start at the beginning though! The keys to my chimmichurri sauce are quick pickling the shallots, making sure everything is hand cut, using really high quality olive oil and throwing in some secret ingredients that add a ton of natural umami, @momofukugoods soy sauce and @redboatfishsauce I know this isn’t traditional, but it’s so worth it! I’ll also show you really easy ways to pair each of these sauces! And not only are all of these sauces great on their own, but they also work extremely well as marinades for a number of different recipes. They are all so versatile and delicious! YOU GOTTA TRY THESE OUT!

momofuku monday = big flavor with minimal effort 🔥 these beef bulgogi-inspired bowls come together in under 15 minutes (plus a quick marinade) thanks to our sweet & savory korean bbq sauce — no long ingredient lists, no stress. ingredients:
• 1 lb flank steak or skirt steak, thinly sliced
• ½ cup momofuku sweet & savory korean bbq sauce (+ more for topping)
• 1 pack momofuku noodles (flavor of choice)
• lettuce
• cucumbers, carrots, scallions (optional toppings) 1. toss sliced steak with ½ cup sweet & savory sauce. marinate for at least 30 minutes (or overnight). 
2. heat a nonstick pan or wok over high heat. add steak in a single layer and cook for 3 minutes without stirring, then toss and cook another 1–2 minutes until charred. 
3. boil momofuku noodles for 3 minutes, drain, and rinse under cold water. toss with the sauce packet. 
4. assemble lettuce wraps with noodles, steak, and your favorite toppings.

ideal sunday vibes ❤️‍🔥 shrimp & grits is an old favorite at @momofukunoodlebar. one family meal, the team cooked polenta with ramen broth, then topped it with a slow-poached egg. it was such a hit that they thought, “what if we add this to the menu?” and that's how noodle bar shrimp and grits were born. we took inspiration from the team with this at-home recipe — but here, you don’t need ramen broth, and we subbed in our momofuku sweet & spicy korean bbq sauce to give it an extra kick. ingredients for 4 — *olive oil *1 pound shrimp, peeled and deveined *Kosher salt *¼ cup momofuku sweet & spicy korean bbq sauce *2 cups whole milk *1½ cups white grits (not quick-cooking) *4 tablespoons unsalted butter *3 eggs (optional) *1 shallot, finely chopped (about 3 tablespoons) *2 tablespoons freshly-squeezed lemon juice *½ cup chopped cilantro *momofuku chili crunch 1. heat 2 tablespoons of olive oil in a large skillet over medium high heat. season shrimp generously with kosher salt, then sear for 2–3 minutes per side, until cooked through. remove from the pan and toss with momofuku sweet & spicy korean bbq sauce. reserve for later. 2. add 3 cups of water and the 2 cups of whole milk to the skillet and bring to a boil, scraping up any browned bits. when the liquid is boiling, slowly add the grits, while constantly whisking. season with about 2 teaspoons of kosher salt. 3. lower the heat to medium low and continue whisking for 5 minutes. cook for another 20–25 minutes until very thick, stirring every few minutes. (if the grits aren’t thickening, try increasing the heat a touch and stir. If they are thickening too quickly, lower the heat.) when thick, whisk in 4 tablespoons of butter until melted. 4. make 3 small wells in the grits and crack in the eggs. cover and cook on low for 5 minutes, until the eggs are just starting to set. remove from the heat. 5. combine chopped shallot with freshly-squeezed lemon juice, and let it marinate for 2–3 minutes. stir in cilantro and 1 tablespoon of olive oil and season with kosher salt. 6. to serve, spoon the marinated shrimp over the grits and top with the cilantro mixture. drizzle with momofuku chili crunch.

our favorite handheld bite right now. these hot honey pork & pineapple lettuce wraps are great for a casual weeknight or fun dinner party. ⁠ ⁠ pro tip: you can replace all of the starred ingredients* with momofuku sweet & savory korean bbq sauce, if you have it on hand. just add it when you would add the soy sauce in the recipe.⁠ ⁠ ingredients for 2 —⁠ * 1 pound ground pork⁠ * 1 small onion⁠ * 1 cup chopped pineapple⁠ * 1 cup snap peas, sliced (optional, or sub with snow peas or frozen peas)⁠ * 4 cloves garlic, chopped or grated*⁠ * 1 tablespoon fresh ginger, chopped or grated*⁠ * 2 tablespoons momofuku chili crunch hot honey*⁠ * ⅓ cup momofuku soy sauce or tamari*⁠ * 1 lime, quartered⁠ * 2–3 scallions, sliced⁠ * 1 cup basil, loosely chopped⁠ * bibb lettuce cups�⁠ ⁠ 1. heat 1 tablespoon of canola oil in a large skillet or wok over medium high heat until hot. add pork and spread out evenly across the surface of the skillet and cook for 4 minutes undisturbed. toss and cook for an additional 3–4 minutes, until the pork is cooked through and browned. remove pork from skillet to a paper towel–lined plate.⁠ ⁠ 2. add onions and pineapple to the skillet and stir fry for 8 minutes. add sliced snap peas, grated garlic, and ginger and stir fry for another 2 minutes.⁠ ⁠ 3. add pork back to the skillet, then add 2 tablespoons of momofuku chili crunch hot honey and ⅓ cup of momofuku soy sauce and stir fry for another minute or so, until the liquid has mostly evaporated. remove from heat.⁠ ⁠ 4. squeeze half of the lime into the mixture, then stir in scallions and basil. serve with remaining lime wedges and bibb lettuce cups.

🔥 Spicy Korean Bulgogi Pork Lettuce Wraps For me, enjoying Korean BBQ at home has become a total game changer 🔥⁠ You get all the flavor, but way more control over sugar + sodium in the marinade 👏⁠ Wrap it up in lettuce for a low carb option with raw garlic, spicy peppers, and a swipe of ssamjang (like it’s meant to be eaten) 🥬🌶️🧄⁠ Healthy, customizable, and so satisfying Here’s how you can make it too: Ingredients:     •    1.5 lbs thinly sliced pork belly     •    1 small onion, sliced     •    1 handful beech mushrooms Marinade:     •    2 tbsp gochujang (korean chili paste)     •    1 tbsp doenjang (korean bean paste)     •    1 tbsp honey     •    1 tbsp @momofukugoods sweet & spicy korean bbq sauce     •    2 tbsp soy sauce Wrap Fixings:     •    Lettuce     •    Sliced raw garlic     •    Sliced long hot Korean peppers     •    Ssamjang Instructions:     1    Mix marinade ingredients in a bowl.     2    Add pork belly + sliced onion, massage well using gloves.     3    Cook in a pan over medium-high heat until browned (~8–10 min).     4    Add beech mushrooms at the end, cook until tender.     5    Serve with lettuce, garlic, peppers, and ssamjang for wraps. #korean #koreanbbq #koreanstyle #koreanfoods #koreanfoodlover #koreanfood #kdrama #koreanpop #kpop #bbq #lowcarb #lowcarbdiet #protein #fitness #diet #lowsugar #keto #nutrition #healthyliving #healthyrecipes #healthylifestyle #healthycooking #spicy #mealprep #mealprepideas #lunch #lunchideas #불고기 #먹스타그램

3-ingredient salmon with big flavor and zero chopping 🍽️ our sweet & spicy korean bbq sauce takes care of all the heavy lifting — it’s already packed with garlic, soy, chili, and a touch of sweetness, so you get bold, balanced flavor in under 30 minutes.⁠ ⁠ serve it solo or level it up into a full noodle bowl with momofuku noodles and your favorite sides. save this for your next no-fuss dinner night 🔥⁠ ⁠ ingredients for 3 —⁠ * 1-1½ pounds salmon, sliced into 3–4 pieces⁠ * momofuku sweet & spicy korean bbq sauce⁠ * kosher salt⁠ * momofuku noodles (flavor of choice, optional)⁠ * scallions or sesame seeds, sliced (optional)⁠ ⁠ 1. heat oven to 425°F.⁠ ⁠ 2. toss salmon in a shallow bowl with about ⅓ cup of momofuku sweet & spicy korean bbq sauce and place in the refrigerator while your oven heats for about 15 minutes or up to 2 hours.⁠ ⁠ 3. remove salmon and place on a parchment paper-lined sheet pan. spoon remaining sauce from the bowl on top of the salmon, then season with kosher salt. roast for 12–13 minutes, until the internal temperature reaches 145°F.⁠ ⁠ 4. meanwhile, if you’re making noodle bowls, prepare momofuku noodles according to package directions. spoon the salmon on top of the noodles, then top with scallions or sesame seeds, if desired, and more momofuku sweet & spicy korean bbq sauce.