No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Ginger-Scallion Sauce

This sauce recipe, courtesy of Momofuku chef David Chang, is used to make Bo Ssam.

  • yield: Makes about 3 cups

advertisement

advertisement

Ingredients

  • 2 1/2 cups thinly sliced scallions (from 1 to 2 large bunches)
  • 1/2 cup finely minced peeled fresh ginger
  • 1/4 cup grapeseed oil
  • 1 1/2 teaspoons soy sauce
  • 3/4 teaspoons sherry-wine vinegar
  • 3/4 teaspoons coarse salt

Directions

  1. Step 1

    Mix all ingredients together in a medium bowl; let stand 15 to 20 minutes before using. Sauce may be kept covered in the refrigerator for up to 2 days.

Source
The Martha Stewart Show, January Winter 2009

Related Topics

advertisement

advertisement