Skip to main content
Epicurious
Cookbooks

Ginger Scallion Sauce

By David Chang and Peter Meehan

5.0

(1)

Editor's note: Use this recipe to make Chef David Chang's Bo Ssäm.

Recipe information

  • Yield

    Makes about 3 cups

Ingredients

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
3/4 teaspoon kosher salt, or more to taste

Preparation

  1. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 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.

Reprinted with permission from Momofuku by David Chang and Peter Meehan, © 2009 by David Chang and Peter Meehan. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. David Chang is the chef and owner of Momofuku Noodle Bar, Momofuku Ssam Bar, Momofuku Ko, and Momofuku Bakery & Milk Bar, all located in New York City. He has been honored with many awards, including Food & Wine's Best Chef 2006, Bon Appettit's Best Chef of the Year 2007, one of GQ's Men of the Year 2007, and James Beard Awards for Rising Star Chef 2007 and Best Chef New York City 2008. "Momofuku" is his first book. Peter Meehan is a food writer who has written for the New York Times and has collaborated on several books.
TagsSauceKoreanEast AsianAsianGingerHerbs & SpicesScallionOnionRoot VegetableVegetableDairy FreeNut FreeVegetarianMake AheadEasyQuickCookbooks
Read More
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.