Momofuku's ginger-scallion sauce

Introduce

Chef :

Robert Gonzal

Momofuku's ginger-scallion sauce

For the past two years, foodies in Vancouver (myself included) have been anxiously awaiting the opening of Momofuku's newest location. Unfortunately, today's news announced that David Chang's flagship restaurant will not be coming after all. Bummer. I was looking forward to their bao, and really wanted to try their famous ginger-scallion sauce. Not that Vancouver's lacking in Asian food, but I was curious how a Michelin-starred chef puts his own spin on it. Anyway, since they're no longer coming, it seems the only way I'll get to taste Momofuku's ginger-scallion sauce is to make it myself. So I found the below recipe from epicurious.com. It's similar to an onion sauce I posted way back, except better, of course. Still, I did tweak the recipe oh-so-slightly, as noted in Method.

Ingredient

2 1/2 cup

scallions, thinly sliced (green and white parts)

1/2 cup

ginger, peeled and finely minced

1/4 cup

grapeseed oil

1 1/2 tsp

light soy sauce

3/4 tsp

sherry vinegar

3/4 tsp

kosher salt

Cooking instructions

* Step 1

Mix all the ingredients in a bowl and let sit for 20 minutes to allow the flavours to meld. Serve at room temperature.

* Step 2

Optional: the original recipe's like a chunky salsa, so I upped the oil by about half to make it a little runnier, and to coat food better. I also added a few drops of Maggi seasoning, for a little more depth and oomph.

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