Back in February, we got you amped about the imminent debut of Momofuku’s bottled Ssäm Sauce, a Korean chili sauce made in-house by the restaurant.
The time has come: you can now purchase Ssäm Sauce at Momofuku restaurants in NYC and Whole Foods locations in NYC.
You don’t live in New York? No problem. Go to store.momofuku.com and get a bottle of the sauce shipped to your door (it’ll set you back $7.50 plus shipping).
The Ssäm Sauce combines the traditional, umami-rich, hot pepper seasoning called gochujang with miso, sake, soy sauce, and rice vinegar. We plan to put it on mac and cheese, pizza, chicken wings, burgers, and more.
SSÄM SAUCE CHICKEN WINGS
8 whole wings, about 2 pounds 1 tablespoon kosher salt
1⁄2 teaspoon cayenne pepper
3 tablespoons peanut oil
1⁄4 cup unsalted butter
1 cup ssäm sauce
1⁄4 cup apple cider vinegar fried onions, optional sesame seeds, optional
Pat wings dry with a paper towel.
In a large bowl, toss wings with salt and cayenne pepper until evenly coated. arrange wings in an even layer on a wire rack over a sheet tray. allow wings to remain uncovered in the refrigerator overnight, at least 12 hours.
Preheat oven to 425°F. in a large bowl, toss wings in peanut oil until evenly coated.
Rearrange wings on the wire rack. roast wings for 15 minutes, using the convection setting on your oven. reduce temperature to 375°F and cook for an additional 15 minutes, or until crisp.
While the wings are roasting, melt butter in a small saucepan over medium heat.
Remove from heat and whisk in ssäm sauce and apple cider vinegar.
Toss wings in sauce until evenly coated. add additional ssäm sauce to taste. garnish with fried onions and sesame seeds. serve immediately.
SSÄM SAUCE MICHELADA
Makes one cocktail (Recipe by John Debary, Momofuku bar director)
.5 oz mezcal vago ‘elote’
.5 oz passion fruit puree
.5 oz ssäm sauce
.125 oz cholula green pepper hot sauce .125 oz maggi seasoning
1 lime wedge 1 Tiger Beer
Pour a Tiger Beer into a collins glass until it is 2/3 of the way full. Add all remaining ingredients. Stir with a straw, and garnish with a lime wedge. Serve with the remaining beer in the bottle next to the glass.
HANGER STEAK SSÄM WITH SSÄM SAUCE
Serves 4 (Adapted from the Momofuku cookbook)
2 cups apple juice
1⁄2 cup soy sauce
1⁄2 cup yellow onion, thinly sliced
6 cloves garlic, thinly sliced
1 tsp. sesame oil
1 tsp. ground black pepper
2 pounds hanger steak
1⁄2 cup ssäm sauce, plus more to taste
Combine the apple juice, soy sauce, onion, garlic, sesame oil, and pepper in a large freezer bag. add the steaks, seal the bag, and shake to combine.
Place in the refrigerator to marinate for at least 1 hour, 24 hours is best. prepare a hot grill or preheat your grill pan on high.
Remove the steaks from the marinade and grill for 6-10 minutes total, 3-5 minutes per side.
Remove the steaks from the heat and allow to rest for 5 minutes.
Cut the steaks into 1⁄4 slices and, in a small bowl, toss with ssäm sauce.
Create a hand-held lettuce wrap using the bibb lettuce, rice, kimchi, ginger scallion sauce, and more ssäm sauce to taste.
SSÄM SAUCE VINAIGRETTE
Makes approximately one cup
1⁄2 cup ssäm sauce
1⁄4 cup apple cider vinegar
1 tablespoon ginger, peeled and minced 1⁄2 tablespoon sugar
dash of fish sauce
1⁄2 cup grapeseed oil, or other neutral oil
In a medium bowl combine ssäm sauce, vinegar, ginger, sugar, and lastly, fish sauce to taste.
Slowly whisk in oil until combined and emulsified.
This dressing works well in green salads, vegetable slaws, and tossed with roasted broccoli.
SSÄM SAUCE PORK RAGU
3 tablespoons grapeseed oil 1 pound pork sausage
1 medium red onion, diced 1 clove garlic, minced
2/3 cup ssäm sauce
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 teaspoon szechuan pepper, ground chicken or pork stock, as needed
In a pan over a medium-high flame, heat oil until it shimmers. remove the sausage from its casing and add it to the oil. using a wooden spoon, break the sausage into small pieces, while browning on all sides in small batches until well cooked. reserve the browned sausage.
In the remaining oil and rendered fat, sweat the onions and garlic until translucent. add the ssäm sauce, soy sauce, red wine vinegar, and szechuan pepper and stir to combine.
Add the browned sausage. turn the heat to low and allow the sauce to simmer for 15-20 minutes, uncovered. as it simmers add stock, if necessary, to maintain a thick, ragu-like consistency and prevent scorching.
Toss the warm ragu with pasta, butter, and some reserved pasta water. top with toasted sesame seeds and serve immediately.
SSÄM SAUCE MAYO
Makes approximately a cup
1⁄2 cup ssäm sauce
1⁄2 cup mayonnaise
In small bowl whisk together ssäm sauce and mayonnaise until well combined. enjoy it with french fries or as a burger topper.
Fun fact: This isn’t Momofuku’s first bottled condiment. Momofuku Lab—which has merged with Kaizen Trading Co., the Willy Wonka factory of fermentation and umami—makes two products for chefs: hozon, a Japanese miso-like product made from nuts, seeds, and legumes; and bonji, Kaizen’s version of soy sauce fermented from local Northeastern grains.