Ginger scallion sauce from Momofuku by David Chang and Peter Meehan

  • scallions
  • fresh ginger
  • sherry vinegar
  • grapeseed oil
  • Japanese soy sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on April 25, 2020

    I made this to go with the hanger steak ssam, where it worked well in the wraps and was also delicious with rice noodles on the side. Leftovers were tossed into a salmon donburi bowl, which was a delicious addition. I’d make again, for sure, and would make extra to use throughout the week.

  • clcorbi on March 06, 2017

    Made a half recipe to serve with bo ssam. I've made this sauce once before for ginger scallion noodles, and didn't enjoy it a ton the first time, I think because I had slightly too high of a ginger to scallion ratio, and the ginger wasn't diced finely enough. This time, I measured out the scallions precisely, and I also finely minced the ginger and then crushed it a bit with the salt and liquid ingredients in a mortar and pestle. The result was delicious! I enjoyed this sauce so much more this time that I was hoping there would be leftovers for ginger scallion noodles, but it got eaten up very quickly.

  • Rinshin on April 29, 2014

    I made this for serving bo ssam. Very good taste. The ginger I used was a bit hot although it was a new spring ginger and I had to let it sit for about 6 hours for the taste to meld and mellow. I can see using this sauce for noodle as was recommended. I have my favorite one by Japanese chef specializing in Chinese foods in Japan that uses smoking hot oil to make this and although I prefer that one much more for most things, this one is ok for chilled noodles and bo ssam. I may include garlic next time too.

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