This sauce is from the Momofuku cookbook by David Chang (who owns the restaurant of the same name) and Peter Meehan. A beautiful cookbook with some very tasty, yet somewhat complex recipes. This recipe is one of the simple ones and I use it regularly now. In fact, I’ve found myself buying ginger and scallions on a regular basis since the sauce is a great quick condiment that turns plain grains or noodles into a meal. It’s pretty quick to put this sauce together. All it takes is a bit of chopping and once you make it a few times you will get your rhythm down. It’s light and flavorful and great for leftovers the next day. Ginger scallion sauce works well stirred into rice, quinoa, or noodles. I especially like it in rice or quinoa and topped with a basted or poached egg.
Prep Time: 10-15 minutes
Makes: About 3 cups
2 ½ cups thinly sliced scallions (about 2 large bunches)
½ cup finely minced ginger, peeled
¼ cup safflower oil, or other neutral oil
1 ½ teaspoons light soy sauce
¾ teaspoon sherry vinegar
¾ teaspoon kosher or sea salt, or to taste
Slice the scallions and mince the ginger. Combine all ingredients together in a bowl and let sit for 20 minutes or so. Taste for seasoning. You can use it right away, but it’s best to let flavors meld for the 20 minutes. Store in the refrigerator for up to two days.
Serve 3-4 tablespoons of sauce per person on top of rice, noodles, or quinoa. Stir to combine. Top with a basted or poached egg if you wish. Or feel free to top it with any other vegetables of your choosing. Pickles are also great.