Momofuku's ginger-scallion sauce

Name: Momofuku's ginger-scallion sauce
Cuisine: American
Ingredients: 2 1/2 cup scallions, thinly sliced (green and white parts); 1/2 cup ginger, peeled and finely minced; 1/4 cup grapeseed oil; 1 1/2 tsp light soy sauce; 3/4 tsp sherry vinegar; 3/4 tsp kosher salt

Robert Gonzal @robert

Vancouver BC

For the past two years, foodies in Vancouver (myself included) have been anxiously awaiting the opening of Momofuku's newest location. Unfortunately, today's news announced that David Chang's flagship restaurant will not be coming after all. Bummer. I was looking forward to their bao, and really wanted to try their famous ginger-scallion sauce. Not that Vancouver's lacking in Asian food, but I was curious how a Michelin-starred chef puts his own spin on it. Anyway, since they're no longer coming, it seems the only way I'll get to taste Momofuku's ginger-scallion sauce is to make it myself. So I found the below recipe from epicurious.com. It's similar to an onion sauce I posted way back, except better, of course. Still, I did tweak the recipe oh-so-slightly, as noted in Method.

Robert Gonzal @robert

Saved

Ingredients

2 1/2 cupscallions, thinly sliced (green and white parts)
1/2 cupginger, peeled and finely minced
1/4 cupgrapeseed oil
1 1/2 tsplight soy sauce
3/4 tspsherry vinegar
3/4 tspkosher salt

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Steps

1

Mix all the ingredients in a bowl and let sit for 20 minutes to allow the flavours to meld. Serve at room temperature.
2

Optional: the original recipe's like a chunky salsa, so I upped the oil by about half to make it a little runnier, and to coat food better. I also added a few drops of Maggi seasoning, for a little more depth and oomph.