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.
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.