Best 4 Momofuku Ginger Scallion Sauce Recipes
**Dive into the exquisite world of Momofuku's Ginger Scallion Sauce and discover a symphony of flavors that will awaken your taste buds.**
From the culinary mastermind David Chang, Momofuku's Ginger Scallion Sauce stands as a testament to the transformative power of simple ingredients. This versatile sauce, with its vibrant green hue and piquant aroma, elevates any dish to new heights. Whether you're a seasoned chef or a home cook looking to add a touch of magic to your meals, this sauce is an essential addition to your kitchen repertoire. This article presents a collection of delectable recipes that showcase the versatility of Momofuku's Ginger Scallion Sauce, taking you on a culinary journey that will leave you craving more.
GINGER SCALLION SAUCE RECIPE
This ginger scallion sauce recipe makes the much-copied Momofuku homage to a New York restaurant's take on the Chinese classic. Currently making a comeback, chef David Chang and food writer Francis Lam popularised ginger scallion sauce and ginger scallion noodles over a decade ago. I've been making these ever since with tweaks. Try this and you'll understand why. They're addictive.
Provided by David Chang (Momofuku)
Categories Sauce
Time 10m
Number Of Ingredients 6
Steps:
- Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl.
- Taste and check for seasoning, adding more if needed.
- Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge.
- Add to noodles and add your protein of choice, we like this with seafood, pork or duck.
- Add your favourite condiments.
Nutrition Facts : Calories 584 kcal, Carbohydrate 22 g, Protein 5 g, Fat 55 g, SaturatedFat 5 g, Sodium 2279 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 47 g, ServingSize 1 serving
GINGER SCALLION SAUCE
Steps:
- Mix together the scallions, 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 scallion 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.
MOMOFUKU'S BO SSAM
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere. He shared the recipe with The Times in 2012. Mr. Chang is known as a kitchen innovator, but his bo ssam is a remarkably straightforward way to achieve high-level excellence with little more than ingredients and time. Simply cure the pork overnight beneath a shower of salt and some sugar, then roast it in a low oven until it collapses. Apply some brown sugar and a little more salt, then roast the skin a while longer until it takes on the quality of glistening bark. Meanwhile, make condiments - hot sauces and kimchi, rice, some oysters if you wish. Then tear meat off the bone and wrap it in lettuce, and keep at that until everything's gone.
Provided by Sam Sifton
Categories dinner, roasts, main course
Time 13h
Yield 6 to 10 servings
Number Of Ingredients 18
Steps:
- Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
- When you're ready to cook, heat oven to 300. Remove pork from refrigerator, brush any excess sugar mixture off the fat cap and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
- Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
- Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
- Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
- When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.
Nutrition Facts : @context http, Calories 1115, UnsaturatedFat 45 grams, Carbohydrate 50 grams, Fat 69 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 18 grams, Sodium 1684 milligrams, Sugar 34 grams, TransFat 1 gram
GINGER-SCALLION SAUCE
This sauce recipe, courtesy of Momofuku chef David Chang, is used to make Bo Ssam.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Mix all ingredients together in a medium bowl; let stand 15 to 20 minutes before using. Sauce may be kept covered in the refrigerator for up to 2 days.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the sauce will taste. This is especially true for the ginger and scallions.
- Don't be afraid to adjust the measurements: The measurements in the recipe are just a starting point. Feel free to adjust them to your own taste.
- Use a blender or food processor: A blender or food processor will help you get a smooth and consistent sauce.
- Serve the sauce immediately: The sauce is best when served immediately. However, it can be stored in the refrigerator for up to 3 days.
Conclusion:
Momofuku Ginger Scallion Sauce is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It's perfect for dipping, drizzling, or marinating. With its bright and tangy flavor, this sauce is sure to become a favorite.
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