Momofuku Ginger-Scallion Sauce (David Chang)
One of the most viral restaurant condiments of the 2000s. Originally served with steamed pork buns at Momofuku Noodle Bar. Based on Cantonese ginger-scallion oil tradition, amplified. Loosened with vinegar for salad use.
Ingredients (~250 ml, dressing version)
| Ingredient | Amount |
|---|---|
| Scallions, very thinly sliced | 120 g (~2 bunches) |
| Fresh ginger, finely minced | 35 g |
| Neutral oil (grapeseed) | 60 ml |
| Toasted sesame oil | 15 ml |
| Soy sauce | 25 ml |
| Rice vinegar | 30 ml |
| Sherry vinegar | 10 ml |
| Fine sea salt | 3 g |
| White pepper | 2 g |
Method
- Slice scallions as thin as possible. Mince ginger finely.
- Combine in a heatproof bowl.
- Heat neutral oil to ~180°C. Pour over scallion-ginger — sizzle vigorously.
- Stir in sesame oil, soy sauce, rice vinegar, sherry vinegar, salt, and pepper.
- Cool to room temperature. Best within 3–5 days.
Notes
Pairs with: Noodle salads, cold poached chicken.
Sources:
- Momofuku by David Chang & Peter Meehan (Clarkson Potter, 2009)