The last time I made the scallion oil from Momofuku, it was for the clams with bacon dashi. I forgot to drizzle the oil on the clams, but having that extra scallion oil in the fridge was awesome. If you like the taste of green onions, scallion oil tastes great on pretty much anything.
I especially like the scallion oil on eggs. A couple of drops of soy sauce and scallion oil and the whole flavour of the egg changes.
Chang’s scallion oil isn’t like other green onion oils you typically see. Usually, green onion oil recipes have thinly sliced green onions immersed in oil, along with ginger. Here, Chang blends green onions with oil and then strains out the solids.
After straining, you’re left with a chartreuse coloured oil with the slight perfume of green onions. It’s a great sauce for people who want the flavour of green onions but not the bite. It’s a simple recipe and one you can play with to get the ratios right for your taste. Just blend green onions and a neutral tasting oil. Strain and season with salt.