Update: I created my own green onion oil/ginger scallion sauce recipe!
The Ginger Scallion Sauce is very likely the easiest recipe in the book, but maybe I’m getting too into Momofuku’s multi-step recipes because I was a bit disappointed. The sauce was lacking flavour and had too much of a raw taste.
I’ve actually had the ginger scallion sauce with the Momofuku fried chicken and it tasted distinctly different. I didn’t wait the requisite 15-20 minutes for the sauce to rest, so that could possibly be the reason why the flavours didn’t meld and the onions tasted so raw.
Looking my version of the sauce and a photo of the Momofuku sauce, I can see that they look pretty different. The Momofuku sauce has more oil and is a bit more brown, maybe due to more soy sauce. I remember the sauce being addictive when I was eating it so I was really looking forward to having it tossed with noodles, but it just wasn’t what I was expecting.
Scallions, ginger, oil, soy sauce, sherry vinegar and salt are stirred together. The ratio of scallion to ginger to oil is about 10:2:1. The sauce gets better as you let it sit, so while you’re waiting, you can prepare your noodle toppings. I did quick-picked cucumbers, bamboo shoots and soy sauce pickled mushrooms.
The sauce tossed with noodles was delicious, but it was lacking something. Hoisin sauce? Chang does say that you can add it, so I did, and it was better. Mike topped his with sriracha and that made it taste even better, but there was still something missing.
It’s a bold statment to say “ginger scallion sauce is one of the greatest sauces or condiments ever.” And maybe if I was eating Chang-made sauce I would agree, but for me, I think this recipe needs some tweaking for it one of my favourite sauces.