Momofuku Ultimate Party Meal Kits Bundle

Introducing the ultimate party bundle from Momofuku - a mouth-watering trio of meal kits that will elevate your at-home dining experience like never before.

Start the party with the Spicy Pork Dumplings, bursting with savory flavors and a spicy kick that will leave your taste buds dancing.

Next up, dive into the aromatic and savory Ginger Scallion Noodles with Mushrooms, a delectable dish that will have you savoring every bite.

And for the grand finale, fire up the grill and indulge in the Korean BBQ kit, featuring tender and succulent cuts of meat that will take your taste buds on a flavorful journey.

Not only is the Momofuku Party bundle perfect for entertaining guests, but it's also an excellent choice for a hassle-free weeknight meal plan. With three distinct and delicious meal kits, this bundle has got you covered for three nights of effortless and flavorful dining. Whether you're looking for a quick and easy dinner after a long day at work or a fun family activity in the kitchen, Momofuku Party has something for everyone.

This bundle includes:

Momofuku Spicy Pork Dumplings Meal Kit

What You Get

Ground pork (see note)

Momofuku Spicy Seasoning

Scallions

Dumpling wrappers

Momofuku Chili Crunch Vinegar

What You'll Need

Soy Sauce or tamari

Agave syrup or honey

Vegetable or neutral oil

Step 1

Thinly slice the scallions.

Step 2

Remove the pork from the packaging and add to a bowl with 2 teaspoons of Momofuku Spicy Seasoning, 1 tablespoon of soy sauce or tamari, and 1 teaspoon of honey or agave. Stir to combine. Add half of the scallions to the pork dumpling mixture and the remaining half to the Momofuku Chili Crunch Vinegar for the dipping sauce.

Step 3

To make the dumplings, place a wrapper on a work surface. Place a spoonful of the pork in the center. Dip your finger into water and wet the outer edge of the wrapper. Fold the wrapper in half and pinch to seal. You can either fold it over simply to make a half moon, or crimp the edges, stand it upright, and curve it into a crescent, if you’re a dumpling pro. Repeat with the remaining wrappers and filling.

Step 4

In a nonstick frying pan over medium heat, warm 1 tablespoon of vegetable oil. Add the dumplings and cook undisturbed until browned on the bottom, 2 to 3 minutes. Add ½ cup water, cover the pan, and steam until the water is nearly gone and the wrappers are soft and the filling is firm, 3 to 4 minutes. Remove the lid and continue to cook until crisp, 1 to 2 minutes longer. Transfer the dumplings to plates and serve with the Momofuku Chili Crunch Vinegar dipping sauce.

Contains: coconut (tree nut), wheat, soy, sesame.

Note: The pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it the same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

Momofuku Ginger Scallion Noodles with Mushrooms Meal Kit

What You Get

Cucumber

Red Onion

Nori

Shiitake Mushrooms

Maitake Mushrooms

Momofuku Soy & Scallion Noodles

Scallion ginger sauce

Shichimi togarashi

Soy-ginger vinaigrette

What You'll Need

Eggs

Soy sauce

Rice vinegar

Brown sugar

Olive oil

Salt

Step 1

Bring a large pot of water to a boil for the noodles. Bring a small pot of water to a boil for the eggs. Fill a large bowl with ice water. When the water in the smaller pot is boiling, gently add 3 eggs and cook for 7 minutes. Transfer the eggs to the ice water to cool, and then peel when cold enough to handle.

Step 2

While the eggs are cooking, cut the cucumber in half lengthwise and then into thin half-moons. Thinly slice the red onion until you have ¼ cup, reserving the rest for another use. Add the vegetables to a bowl with a pinch of salt and stir to combine. Set aside.

Step 3

Combine 3 tablespoons of soy sauce with 2 tablespoons of rice vinegar, 1 tablespoon of brown sugar, and 1 tablespoon of water in a small saucepan. Bring to a simmer over medium heat, whisking to dissolve the sugar. Add the eggs to the soy mixture and gently swirl until the eggs are tan and infused with the soy, 5 minutes. Use a slotted spoon to transfer the eggs to a plate and set aside.

Step 4

Trim any woody ends from the shiitake mushrooms. Trim the maitake mushrooms and cut or tear them into bite-sized pieces. Cut a sheet of nori into thin strips.

Step 5

Warm a cast iron pan or skillet over medium-high heat. When the pan begins to give off wisps of smoke, add 2 tablespoons of olive oil. When the oil shimmers, add the mushrooms and cook, stirring occasionally until tender and beginning to brown, about 10 minutes. Add 1 tablespoon of rice or white wine vinegar to the pan with the mushrooms, scraping any browned bits from the pan, season with salt, and transfer to a plate.

Step 6

Meanwhile, add the packets of noodles to the boiling water and cook until tender, 3 minutes or according to package directions. Drain the noodles and add them to a large bowl with the sauce and scallion packets from the noodles, and ⅓ cup scallion ginger sauce. Toss to combine. Drain the cucumbers and red onion in a colander and add them to a small serving bowl with ⅓ cup of the soy-ginger vinaigrette.

Step 7

Cut the eggs in half. Divide the scallion-ginger noodles between bowls. Top with the mushrooms and eggs, sprinkle with the togarashi and nori, and serve with the cucumber onion salad on the side or atop the bowls to add crunch as you dig in.

Contains: eggs, wheat, soy.

Momofuku Korean BBQ Meal Kit

What You Get

Short ribs

Momofuku Galbi Marinade

Cucumber

Red onion

Momofuku Savory Seasoned Salt

Butter lettuce

Kimchi

Cooked white rice

Soy-ginger vinaigrette

What You'll Need

Salt

Vegetable oil

Step 1

Remove the short ribs from the packaging, add to a bowl with the marinade, turn to coat, and let rest at room temperature for at least 15 minutes. Cut the cucumber in half lengthwise and then into thin half-moons. Thinly slice half of the red onion (you should have about ½ cup), reserving the rest for another use. Add the vegetables to a bowl with a pinch of salt and transfer to the refrigerator until ready to use.

Step 2

If you’d like to make the short ribs in the oven, preheat the broiler to high with the rack placed in the middle of the oven, and line a sheet pan with foil. Place the pan in the oven to preheat. When the oven is heated, carefully remove the pan and add the short ribs in a single layer. Season with 1½ teaspoons of Momofuku Savory Seasoning salt. Return to the oven and cook for 6 minutes. Flip the short ribs and return to the oven for another 4 minutes or until sizzling and browned. Transfer to a cutting board to rest for 10 minutes.

Step 3

To make the short ribs on the grill, preheat the grill to medium-high. When hot, add the short ribs and turn every two minutes until sizzling and browned on both sides, about 8 minutes total. Transfer to a cutting board to rest.

Step 4

While the short ribs are resting, trim the root from the butter lettuce and separate the leaves. Drain the kimchi and transfer to a bowl. Reheat the rice in the microwave for 1-2 minutes or according to package instructions. Remove the cucumber and onion salad from the refrigerator and pour off any liquid that has accumulated. Drizzle with ⅓ cup of the soy ginger dressing and toss to coat.

Step 5

Pile the short ribs on a serving platter and serve immediately with the lettuce leaves, rice, kimchi, and cucumber salad on the side.

Contains: wheat, soy.