How to make CHILI CRUNCH: Mild version | Perfect for Summer Dishes! (Momofuku Copycat!) Chili Crisp

How to make CHILI CRUNCH: Mild version | Perfect for Summer Dishes! (Momofuku Copycat!) Chili Crisp

How to Make a Milder Version of Chili Crunch

Today, I’m excited to show you how to make a milder version of chili crunch using accessible ingredients. This recipe makes a small amount, perfect for adding a flavorful kick to your meals without overwhelming heat.

Step 1: Prepare the Vegetables

First, slice a long green onion. You can substitute an onion, leek, or shallot if you prefer.

As you can imagine, alliums—long green onions, leeks, onions (red, yellow, white, or whatever), scallions, and shallots—are interchangeable, so don’t worry too much about the ingredients here.

Alliums play a role in adding sweetness and umami to the final product.

Next, add sliced garlic. I’m using spring garlic that I sliced and froze earlier, which has a beautiful aroma. The thinner the slices, the better, as they will crisp up quickly during cooking.

Step 2: Cook the Vegetables

Add the sliced long onion and garlic to a pan with neutral vegetable oil. Start cooking on low heat. It’s important to cook slowly to evaporate all the moisture from the onion and garlic. If you start with higher heat, the outside will burn before the inside is cooked.

Add neutral flavor vegetable oil with a high smoke point. (I am using grape seed oil)

After one minute of cooking
After eight minutes of cooking
After 10 minutes of cooking

Your goal is to remove all the moisture and crisp up the onion and garlic. This process took about 10 minutes for me. Once done, turn off the heat and use a strainer to transfer the crispy bits onto a paper towel to drain and set aside.

Step 3: Mix the Dry Ingredients

In a heat-proof container, mix the dry ingredients. I used:

  • One part shichimi chili pepper, a Japanese blend containing seven spices.
  • One part paprika powder, which adds a nice peppery aroma without the heat.
  • I also add shiitake powder instead of MSG to boost umami. If you don’t have shiitake powder, you can add chicken bouillon powder instead or simply skip it.
Japanese Shichimi (七味)Chili Pepper is made with seven spices and herbs like:
red chili ,black and white sesame,shiso,hempseed,green laver and Japanese pepper.

Step 4: Heat the Oil

Heat the oil until it’s really hot. Pour the hot oil over the dry ingredients. This step activates all the flavors, making the chili crunch incredibly delicious.

Heat until lightly smoking, about 180°C (356°F).

Step 5: Final Mix

This is the highlight of making chili crunch!
It’s like hell! Lol

Give them a nice stir until it becomes an even mixture.

Let the mixture cool to room temperature. Once cooled, add sesame oil, the fried garlic, and the long green onion crisps.

And there you have it: your mild chili crunch is ready to use!

Serving Suggestions

I love to pour it over tofu, soft scrambled eggs on top of rice, mix it with somen noodles, or use it as a dipping sauce for fried dumplings. Play around with it to enjoy your daily meals with this delicious mild chili crunch!

Chili Crunch (Momofuku Copycat!) Chili Crisp

Milder Version of Chili Crisp
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 2 hours
Course condiment
Cuisine Japanese
Servings 1 small bottle


  • 1 frying pan
  • 1 heat-proof container


  • 20 cm (about 40g, 1.5 oz) Long green onion (or other alliums)
  • 3 cloves Garlic
  • 3 tbsp Neutral vegetable oil Grape seed oil
  • 2 tbsp Sesame oil
  • 1 tbsp Shichimi Chili pepper
  • 1 tbsp Paprika powder
  • ½ tsp Salt
  • ½ tsp Sugar
  • ½ tsp Shiitake powder(optional)


  • First, let's slice a long green onion using Mandarin.
    Add sliced garlic.
    The thinner, the better because it's crisp up in the short cooking time.
  • Add neutral vegetable oil, and start cooking on low heat.
    Cook slowly to evaporate all the moisture from the onion and garlic.
    It takes about 10 minutes.
  • Turn off the heat.
    Take out every bit with a strainer onto a paper towel and set aside.
    Mix dry ingredients in the heat-proof container.
  • Heat the oil until really hot, and pour it over the dry ingredients.
    Let it cool to room temperature.
  • Add sesame oil, fried garlic, and a long green onion when it cools to the touch.
    And there you have it! your chili crunch is ready to use.
Keyword chili crisp, chili crunch, momofuku, momofuku chili crunch, summer recipes
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