My latest Momofuku recreation, Ginger Scallion Sauce, is one of the easiest recipes in the book. Try it and you will understand why David Chang calls the sauce one of Momofuku's "mother sauces" that makes appearances in many of the restaurant empire's dishes. The sauce will go with just about anything from meat to seafood to vegetables. Replicating one of the dishes on the menu at Momofuku Noodle Bar, I served the sauce with soba noodles. As Chang suggests, I topped the dish with the book's quick-pickled cucumbers (2 Kirby cukes tossed with 1 tbsp sugar and 1 tsp salt). To make a complete meal of it, I also added pieces of sauteed chicken breast. Served chilled, the dish would be an excellent dish for a picnic in the summer, but it was plenty tasty in the dead of winter.
Ginger Scallions Sauce
Makes 3 cups
- 2 scallion bunches, white and green parts, thinly sliced
- 1/2 cup ginger, minced
- 1/4 cup grapeseed oil
- 1 1/2 tsp usukichi (light soy sauce)
- 3/4 tsp Sherry vinegar
- 3/4 tsp kosher salt
- Mix all ingredients together and let sit for 15 to 20 minutes. Serve immediately or refrigerate for up to 2 days.