Ginger Scallion Sauce

by Anne Bennett on October 3, 2013

ginger sauce

┬áIf you Google “ginger scallion sauce” you’ll find numerous renditions of the popular Asian-inspired condiment. The most famous, however, appears to be the one that chef David Chang created for his restaurant Momofuku in New York City and for his cookbook of the same name.

About the sauce Chang rather immodestly said, “Ginger scallion sauce is one of the greatest sauces or condiments ever. Ever. It’s definitely a mother sauce at Momofuku, something that we use over and over and over again. If you have ginger scallion sauce in the fridge, you will never go hungry.”

Given that introduction you can plainly see why I just had to try it. Although it was originally meant for a ramen noodle dish, Chang says it’s also delicious on rice, eggs and any kind of grilled meat or seafood.

Not one to be left in the culinary dust, I stirred up a small batch yesterday and served it for dinner with roast chicken and brown rice. It was easy enough to make — you just chop scallions, grate ginger and mix them together with a bit of neutral-tasting vegetable oil and a teaspoon each of soy sauce and sherry wine vinegar. It took all of five minutes to make. I followed several admonitions (the recipe is all over the Internet — a true sign of its popularity) to let it sit for at a few minutes to allow the flavors to mellow.

Following is an adaptation from Chocolate and Zucchini, a delightful food blog written by a young Paris cook. She halved the original recipe, which I find makes just the right amount for two with no leftovers.

This is not a sauce for the ginger-shy. But if you favor its piquant Asian tang, you’ll love what this sauce does for chicken. Or rice. Or as Chang says, “Almost anything.”

One bunch scallions (about 1/2 lb.) white and green parts
One knob fresh ginger, (about 2 oz. or a scant 1/4 cup) peeled and finely grated
2 Tbsp. vegetable oil
1 tsp. light soy sauce
1 tsp. sherry vinegar
1/2 t. kosher salt

Thinly slice scallions and place in a medium bowl. Add grated ginger, oil, soy sauce, vinegar and salt and toss well. Allow to rest at room temperature for 15 to 20 minutes before using.

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