Momofuku's Ginger Scallion Sauce
  • 2 1⁄2 cups thinly sliced scallions (greens and whites; 1 to 2 large bunches)
  • 1⁄2 cup finely minced peeled fresh ginger
  • 1⁄4 cup grapeseed or other neutral oil
  • 11⁄2 teaspoons light soy sauce
  • 3⁄4 teaspoon sherry vinegar
  • 3⁄4 teaspoon kosher salt, or more to taste
  1. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl.
  2. Taste and check for salt, adding more if needed.
  3. Sauce is best after sitting 15-20 minutes, and can be used for several days stored in a sealed container in the refrigerator.
Use light soy sauce as recommended, not regular soy sauce, which will overwhelm the other flavors.
Recipe by Sprung At Last at