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. :)