From David Chang's kitchen · Momofuku Noodle Bar, New York
shake · dressing
★ STARRED KITCHENIndigohall Ramp Ranch
From a starred kitchen & national award winner
Ratio
KEWPIE MAYO 240BUTTERMILK 60LEMON JUICE 23
Ingredients
- KEWPIE MAYO240 ml
- BUTTERMILK60 ml
- SCALLION60 g
- LEMON JUICE22.5 ml
- SALTto taste
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): KEWPIE MAYO, BUTTERMILK, LEMON JUICE.
- Add finishing notes: SCALLION, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Korean-American chef founder of Momofuku; James Beard Rising Star / Outstanding Chef lineage with Michelin at Momofuku Ko. Noodle-bar roots expanded into a global restaurant and media group.
Originally published as Ramp Ranch Dressing.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Momofuku by David Chang & Peter Meehan (published as “Ramp Ranch Dressing”). Full citation lives in Provenance.