shake · herb sauce
★ STARRED KITCHENPrep 5 minKyoto Ginger-Soy
Independent adaptation of a publicly published David Chang recipe. Not affiliated with, sponsored by, or endorsed by David Chang.
The ginger-scallion move from a famous New York kitchen.
Ratio
Ingredients
- Scallion — 2 1/2 cups thinly sliced (150 g)
- Ginger — 1/2 cup finely minced (75 g)
- Grapeseed Oil — 1/4 cup (60 ml)
- Soy Sauce — 1 1/2 tsp light (usukuchi) (7.5 ml)
- Sherry Vinegar — 3/4 tsp (3.75 ml)
- Salt — 3/4 tsp kosher (4.5 g)
Method
- Pour to the lines in order (bottom → top): Grapeseed Oil, Soy Sauce, Sherry Vinegar.
- Add finishing notes: Scallion, Ginger, Salt.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
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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.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Momofuku by David Chang & Peter Meehan (published as “Ginger Scallion Sauce”). Full citation lives in Provenance.