Momofuku’s Ginger Scallion Sauce [recipe] – So Wrong, Make it Right Away

Momofuku Ginger Scallion Sauce
Oh, and another thing?


This is David Chang’s Ginger Scallion Sauce, which we were a little reluctant to try because it has no garlic and we were pretty sure that Chang’s claim that it is “one of the greatest sauces or condiments ever. Ever,” couldn’t possible be true about something garlic- and/or chili-less.

We were wrong. So, so, sososo SO VERY WRONG.

So wrong that right away, we ate half the recipe. Not kidding. We slathered the sauce on a piece of pan-fried salmon. Then we tossed it with a bowl of soba. Then we ate it straight from the tupperware with a spoon. Then we applied it directly to our neck and shoulders and rubbed it in because we are pretty sure that the stuff is magic and could ease muscle tension.

One quick note if when you make this sauce: don’t be scared about a ½-cup on minced ginger. First of all, it may sound like it’s going to make the sauce very strong and “spicy,” but…ok. The sauce is very strong and “spicy,” but that’s the point. Also, mincing a ½-cupful of ginger sounds “omghowlongisthatgoingtotake?” but we just ran almost an entire root over a microplane. It took about 5 minutes.

Make the sauce. Eat it. You’re welcome in advance for forcing you to do this.Momofuku Ginger Scallion Sauce

Ginger Scallion Sauce

from Momofuku cookbook by David Chang

makes about 3 cups


2½ cups thinly sliced scallions (green and whites, from 1-2 large bunches)
½ cup finely minced fresh ginger
¼ cup grapeseed or other neutral oil
1½ teaspoons usukuchi (light soy sauce)
¾ teaspoon sherry vinegar (we didn’t have this so we used mirin – it was fine)
¾ teaspoon kosher salt, more to taste


Mix together the scallions, ginger, oil, soy sauce, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed.

**TasteSpotting Kitchen note: David Chang says the Ginger Scallion Sauce is best after sitting 15-20 minutes, but we ate some right away (as noted above). We also ate it later that day, as well as the next day. We are sure it would have tasted awesome the second day, but we ate it all before we could find out.

by Sarah J. Gim on January 25, 2011 · 11 comments

{ 11 comments… read them below or add one }

tina January 27, 2011 at 8:47 pm

Yum!! Making me hungry…want some Salmon and soba. Thank you for sharing the elixir, lol!


Marti January 28, 2011 at 6:55 pm

I had this stuff in Hong Kong and got hooked. It’s in most noodle shops, served with goose, chicken or pork.

I tracked it to ONE restaurant on Canal Street in New York. And I’ve always wanted a recipe. I swear, if I dipped my finger in it, I might bite my finger to the bone. Thanks for posting it!


Schubbie January 12, 2012 at 9:05 am

Please..what is the name of the restaurant?

Tiffanie April 12, 2012 at 3:30 pm

Big Wong on Bayard in NYC Chinatown has a ginger-scallion sauce that they serve with their boiled chicken. The sauce is amazing, I could just eat it with rice!

laurie April 6, 2011 at 9:04 am

Sounds like my cup of soup! Sounds yummy I am going to make this!


Robert Gandy September 21, 2012 at 5:30 pm

I can say without equivocation or exaggeration, that you need to go make this right the fork now. It’s really, really easy. Treat it like a first date. You may get a little taste early on, but don’t rush it. It gets better with time.

For variation try sweet soy sauce, a little crushed garlic, a little chili oil, crushed red pepper or minced red jalapeno for a nice contrasting bright red and some heat.

Treat it like a first date and don’t rush it. Your patience will be rewarded.


Sarah J. Gim September 22, 2012 at 10:33 am

love the date analogy! i also back the variations with soy sauce and garlic! havent tried with red/hot peppers… WHY HAVE WE NOT ALREADY TRIED THAT in the TasteSpotting kitchen?!

Phyllis July 7, 2013 at 7:01 am

Any restaurant in NYC Chinatown that serves steamed chicken or soy sauce chicken will include the sauce. It’s a standard condiment for those dishes. I always ask for extra cups to bring home. SO good! I used to think it was weird-tasting as a kid. Now, I can’t have enough of it!


Phyllis July 7, 2013 at 7:03 am

Sorry, I meant boiled chicken, not steamed.


janeBerlin June 4, 2016 at 1:58 pm

The secret is out…this is the most amazing sauce. We first heard about it on NPR when David Chang was being interviewed about Momofuku years ago. My husband hurriedly wrote it down while driving…it was not online then. I love the way you described the sauce and how you all doused yourself in it. It’s true, right?! It is the best. Late at night….are you hungry…steam up some rice…or grab some from the take out on your way home and add the Ginger Scallion sauce (that you SHOULD have in your fridge always) all over it. Oh my, bring your friends home with you! Try it on tacos, burritos, any kind of meats really.


Leanne February 5, 2019 at 4:33 am

Yummm About to make this … How long would it keep in the fridge? I know, I’ll probably eat it before needing to worry, but… ?


Leave a Comment

Previous post:

Next post: