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Momofuku Teams Up with Sweetgreen in NoMad

Friday June 6, 2014

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Head over to Sweetgreen in June and try the Sunflower Hozon salad, a collaboration with Momofuku

Sweetgreen is teaming up with the iconic Momofuku restaurant family for a one-of-a-kind seasonal salad. The salad, available through June, combines sunflower sprouts, kale, roasted chicken, onions, carrots, cucumbers, mixed seeds and basil.

The salad’s key ingredient, however, is Momofuku chef David Chang’s sunflower Hozon sauce. Named after the Korean word for “preserve,” Hozon sauce is a fermented paste made from koji, cashews, chickpeas and lentils. The process of making Chang’s Hozon is similar to the process involved with making miso, but replaces soy with nontraditional ingredients.

Chang’s Hozon is not currently being sold to the public, so to try the ingenious new sauce, head over to Sweetgreen on Broadway between 27th and 28th Street in NoMad before the month runs out.

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