From David Chang's kitchen · Momofuku Noodle Bar, New York
shake · herb sauce
★ STARRED KITCHENKyoto Ginger-Soy
From a starred kitchen & national award winner
Ratio
GRAPESEED OIL 60SOY SAUCE 8SHERRY VIN 4
Ingredients
- SCALLION150 g
- GINGER75 g
- GRAPESEED OIL60 ml
- SOY SAUCE7.5 ml
- SHERRY VIN3.75 ml
- SALT4.5 g
Method
- Pour to the lines in order (bottom → top): GRAPESEED OIL, SOY SAUCE, SHERRY VIN.
- Add finishing notes: SCALLION, GINGER, SALT.
- Cap the jar and shake until emulsified.
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 kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.