Momofuku's Ginger Scallion Sauce


If there is one recipe to try first from the Momofuku cookbook, I would say it would be this one. Once you've got a batch of this (and you may want to double it), you can plop it on just about anything else you make in the cookbook...or out of the cookbook, and it would add the punch of flavor that will elevate say a piece of grilled meat or pan seared tofu, to greatness. It is a "mother sauce" at both Momofuku and Noodle Bar (two of David Chang's NYC eateries) where it is stirred into hot noodles, as a topping for a runny fried egg on rice, on grilled meats etc... I used it as the centerpiece for today's Salad for Breakfast and it didn't disappoint. Here's the very simple recipe:

2 1/2 cups thinly sliced scallions (greens and whites: from 1 to 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed or other neutral oil
1 1/2 teaspoons usukuchi (light soy sauce)
3/4 teaspoon sherry vinegar (as I went to grab mine, it came barreling out of the cabinet and broke sending tiny shards of glass and vinegar everywhere, so I used white wine vinegar and it was fine).
3/4 teaspoon kosher salt , or more to taste

Mix together the scallions, ginger, oil, soy, vinegar and salt in a bowl. Taste and check for salt, adding more if needed. (I really think the salt is fine, as is..more would be too salty).

Thought it's best after 15-20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed or apply as needed. : )

P.S. The Momofuku cookbook is so entertaining and chockful of great recipes that I'm going to be adding it to the WGG Lending Library very soon for you all to enjoy!