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)

Where it sits

One of 143 herb sauces in the catalog, with 6 ingredients against a median of 8.

Its fat to acid ratio is 16:1, higher than 98% of the catalog’s herb sauces (median 2.8:1), a richer mix for the category.

The acid here is Sherry vinegar. In this category chefs also reach for lemon juice (35 recipes), red wine vinegar (34), and white wine vinegar (17).

The fat here is grapeseed oil. In this category chefs also reach for olive oil (102 recipes) and canola oil (6).

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