Ginger-Scallion Soy Sauce

Name: Ginger-Scallion Soy Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 3 cups (710 ml)
Cuisine: Asian
Ingredients: 2 1/2 cups thinly sliced (150 g) Scallion; 1/2 cup finely minced (75 g) Ginger; 1/4 cup (60 ml) Grapeseed Oil; 1 1/2 tsp light (usukuchi) (7.5 ml) Soy Sauce; 3/4 tsp (3.75 ml) Sherry Vinegar; 3/4 tsp kosher (4.5 g) Salt

Independent adaptation of a publicly published David Chang recipe. Not affiliated with, sponsored by, or endorsed by David Chang.

CONDIMENT · NOODLES, RICE & GRILLED MEATS

A condiment for noodles, rice & grilled meats.

Chang's condiment for noodles, rice & grilled meats.

On the jar

GINGER-SOY

Method: shake
Yield: about 3 cups
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Grapeseed Oil 60 mlSoy Sauce 8 mlSherry Vinegar 4 ml

Ingredients

Scallion2 1/2 cups thinly sliced (150 g)
Ginger1/2 cup finely minced (75 g)
Grapeseed Oil1/4 cup (60 ml)
Soy Sauce1 1/2 tsp light (usukuchi) (7.5 ml)
Sherry Vinegar3/4 tsp (3.75 ml)
Salt3/4 tsp kosher (4.5 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Ginger-Scallion Soy Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 4 stars · 2 national awards

Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH
Usukuchi-Jalapeno Vinaigrette★ STARRED KITCHENOn the jar: GINGER-SOY
Rice Wine & Soy Dressing★ STARRED KITCHENOn the jar: RICE WINE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Korean-American chef founder of Momofuku; James Beard Rising Star / Outstanding Chef lineage with Michelin at Momofuku Ko. Noodle-bar roots expanded into a global restaurant and media group.

Originally published as Ginger Scallion Sauce.

Adapted from a recipe published by David Chang in Momofuku by David Chang & Peter Meehan.

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Momofuku by David Chang & Peter Meehan (published as “Ginger Scallion Sauce”). Full citation lives in Provenance.

Companion jar