Ginger Scallion Sauce

The first time I really remember having ginger scallion sauce was at Momofuku Ssäm Bar. Momofuku became famous for serving pork belly buns and a massive, family style pork shoulder (aka bo ssäm) with an array of condiments including… ginger scallion sauce.

Needless to say, ginger scallion sauce was a life changing condiment.

With this ginger scallion sauce and the “Master” noodle sauce, you are two steps closer to making the greatest noodle dish ever invented. Coming soon!

Ingredients

Makes a grip of sauce

2 oz. ginger, peeled
2 bunches scallions, trimmed
1 cup neutral oil
a lot of kosher salt

1. Finely mince the ginger and scallion. This can be super rustic. You aren’t looking for precision, but you want the vegetables to be roughly the same size. Put them in a heat proof bowl.

2. Mix the ginger and scallion and season heavily with salt. Taste small amounts to check for seasoning. It will taste pretty sharp… because it’s just salted, raw ginger and scallion, but you want it to taste just over the edge of being too salty. Set aside.

3. Heat oil in a saucepan over medium heat until it starts to smoke.

Neutral oils include grapeseed (my preference), peanut, safflower, and vegetable. These are considered neutral oils because they are flavorless unlike extra virgin olive oil.

4. Pour the screaming hot oil over the ginger and scallion mixture. When the hot oil hits, it may splatter and sputter so don’t put your face over the bowl. Mix everything together and let it cool at room temperature.

5. Store the cooled ginger scallion sauce in a tightly sealed container in the fridge for 2-4 weeks (I guess). If it lasts longer than that in your fridge, what are you doing with your life? Ginger scallion sauce makes everything taste better.

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