Momofuku's ginger spring onion sauce


You'll need

2½ cups thinly sliced spring onions (greens and whites; from 1-2 large bunches) ½ cup finely minced peeled fresh ginger ¼ cup grapeseed or other neutral oil 1½ tsp usukuchi (light soy sauce) ¾ tsp sherry vinegar ¾ tsp kosher salt, or more to taste

Method

  • 01
  • Combine the spring onions, ginger, oil, soy, vinegar and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger spring onion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.
Note This recipe makes about 3 cups. Reprinted from Momofuku ($65, hbk) by David Chang and Peter Meehan. Copyright © 2009. Published by Clarkson Potter, a division of Random House. Many of the ingredients used in these recipes are available from Asian supermarkets. Chang’s recipes have been reproduced with minor Gourmet Traveller style changes.

This recipe is from the June 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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