Ginger-Scallion Sauce

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

  • Yield: Makes about 3 cups
Ginger-Scallion Sauce

Source: The Martha Stewart Show, January Winter 2009


  • 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


  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.


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