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Condiment
Momofuku Chili Crunch by David Chang
What it is
David Chang's crunchy chili oil, built on three kinds of dried chili plus crispy garlic and shallot. It delivers texture and a savory, garlicky burn rather than straight vinegary heat.
How to best use it
Drizzle it over a fried-egg breakfast sandwich, swirl it into mayo for a quick spicy spread, or spoon it onto a katsu or pulled-pork build that could use crunch and a deep garlicky kick.
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