From David Chang's kitchen · Momofuku Noodle Bar, New York
shake · dressing
★ STARRED KITCHENIndigopass Mustard Seed
From a starred kitchen & national award winner
Ratio
DIJON 45MAYO 45
Ingredients
- PICKLED MUSTARD SEEDS90 g
- DIJON45 ml
- CHINESE HOT MUSTARD8 g
- MAYO45 ml
- DILL PICKLE45 g
- SCALLION20 g
- SALTto taste
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): DIJON, MAYO.
- Add finishing notes: PICKLED MUSTARD SEEDS, CHINESE HOT MUSTARD, DILL PICKLE, 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 Mustard Seed Sauce.
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 David Chang Momofuku (reprint) (published as “Mustard Seed Sauce”). Full citation lives in Provenance.