Friday, July 2, 2010

Momofuku's Ginger Scallion Sauce

I was looking thru my husband's iPhone one day.... No no not what you are thinking. I was not checking up on my man, I was checking out his new iPhone games :). Now where was I? As I was saying, I was looking thru his iPhone games and kinda diverted to look at his notes application, I saw this recipe for Ginger Scallion Sauce. Hmmm, a recipe in my hubby's phone??

Me : Dar, what is this Ginger scallion sauce recipe??
From the bathroom, he mumbled something like : "Momofuku, saw it on TV blah blah..."
Me : What? Mo....mofuku???, Don't joke, what you talking about?
He : Yeah Momofuku. Momofuku. Have u not heard of Momofuku?
Me : Stop kidding around. Nope. whatever....

I gave up. I thot my husband was joking around and gave me some Japanese superhero toy's name or whatever.

The thing is that I really have not heard of Momofuku or Ginger Scallion Sauce. I decided to ignore my husband and check out ginger scallion sauce on google and of course I found out that more often than not the Momofuku word would appear alongside.

Alright, Momofuku is a string of award winning restaurants in NY by Chef David Chang. Most popular is the Momofuku Noodle Bar. Momofuku means lucky peach and their menu apparently changes daily. Ginger scallion sauce is one of the sauces/condiments served in their restaurant.

Btw, if googling them is not enough, I even read the Momofuku Cook book. :) Alrite, enuff said. Let's get to the recipe of the famous Ginger Scallion Sauce. I modified the recipe slightly and it turned out pretty well so it's good to go! :)

Simple ingredients :

1. 2 cups of thinly sliced scallion (greens and whites ;2 large bunches)
2. 3/4 cup finely minced peeled fresh ginger
3. 1/4 cup grapeseed or other neutral oil
4. 2 teaspoons usukuchi (light soy sauce)- I used light soy sauce
5. 1 teaspoon sherry vinegar - I used Chinese rice wine
6 3/4 teaspoon kosher salt, or more to taste
7. 1/2 tsp of sesame oil - not on momofuku recipe ; I added this
8. 1-2 cloves of garlic - chopped finely - not on momofuku recipe ; I added this

Simple steps (This is how I made it modified from Momofuku's recipe)

1. In a pan, heat oil and add in the minced garlic. Stir fry till fragrant.

2. Add in the minced ginger into oil and let the ginger sizzle with the oil for 1 minute.

3. Pour the hot oil and ginger into the bowl of scallions.

4. Add in the seasoning of light soy sauce, rice wine, sesame salt and kosher salt.

5. Let it sit for at least 15 minutes before serving.

This is how momofuku's way of making it :

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.

I guess both ways are fine but I just wanted to bring down the rawness of ginger by blending it with some hot oil. I think it brings out the fragrance of the ginger and scallion better too. So how do we eat this delicious ginger scallion sauce?

Here is what Momofuku says :

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: stir 6 tablespoons into a bowl of hot noodles—lo mein, rice noodles, Shanghai thick noodles—and you're in business. Or serve over a bowl of rice topped with a fried egg. Or with grilled meat or any kind of seafood. Or almost anything.

I made their famous ginger scallion noodles. Details in next posting. :)


Lawyer Loves Lunch said...

Oooh, this looks good! I can't wait to see the ginger scallion noodles :)

Scott, the Inexpensive Eater said...

This sounds so fragrant! I imagine it makes almost anything taste good!

Kris said...

Wow, it makes me want to keep it stocked in my fridge for the nights I have no desire to season my rice.

I'm looking forward to your next post!

pigpigscorner said...

Momofuku is everywhere! I bought the cookbook because I was really curious. Would love to try their noodle bar one day =)

Food For Tots said...

Must go to check out Momofuku's cookbook as it is very popular among food bloggers now. Your modified ginger scallion sauce sounds and looks fantastic! Got to make some soon. ;)

Spoon and Chopsticks said...

Great! I think this is the condiment that gets served in Chinese food outlets but I never knew what it was. I just had it last night. I've always wanted to make this. Thanks for the recipe.

noobcook said...

the ginger scallion sauce looks amazing - especially to me because ginger and spring onions are one of my fave Asian cooking ingredients. Your blog looks so delicious :)

mysimplefood said...

Lawyer for Lunch :- You have an interesting name for a blog!! I will be posting the ginger scallion noodles soon. Stay tuned.

Scott - Yeah! It's pretty delicious especially if you like ginger. :)

Kris - Thanks Kris. It's real easy to make too. 15 mins and you are done. :)

mysimplefood said...

pigpigscorner - Yeah, I too want to visit their noodle bar when I am next in NY.

Food for Tots - Do try it. It's really simple. Not really for kids though with all the ginger.

Spoon & Chopsticks -the ones I have in restaurant has more ginger than scallion though but yeah it's pretty close.

Noobcook - Thanks for stopping by and your nice compliments. Appreciate it!

Belinda @zomppa said...

It's true. This the mother of all sauces!

mysimplefood said...

Belinda - I agree, I am glad I learned this recipe!!

FrenchPressMemos said...

I love that book with all my heart. Pork belly ssam is being cooked at my house today!

Biren said...

Sounds like a great sauce!

mysimplefood said...

Hi Andra - looking forward to the Pork belly ssam post!!

Biren - yup, it's simple and easy to make sauce and delicious too!

Related Posts with Thumbnails