Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). The least-sad desk lunch I've ever made: bacon-ginger-scallion ramen. Ginger scallion sauce is one of the greatest sauces or condiments ever. tail intact Kosher salt and freshly ground black pepper 2 by 1/2-inch piece fresh ginger Thinly chop two bunches of scallions (wash, then re-rubberband them to slice a ton at once) and add to a large, heat-proof bowl. Instead of using a food processor, you can finely chop the scallions using a large chef's knife. Remove the outermost layer of skin from the white ends. It should have some spice from the ginger and an underlying garlicky bite from the scallions, but the degree of saltiness and vinegary tanginess is up to you. When I tried my hand at making bo ssam at home, I tripled the batch of sauce. Alternately, you may want to put the bowl inside a clean sink basin while you're pouring on the oil. Can anyone recommend a good product for usukuchi (light soy sauce)? The salty, tangy, just-oniony-enough (official culinary term) sauce cuts through the rich and indulgent Bo Ssäm—their last-meal-worthy slow-roasted pork—but is equally sublime drizzled atop scrambled eggs in the morning, tossed with ramen noodles, or spooned over roasted salmon. For example, try ginger scallion sauce with poached chicken, pan-seared duck, or steamed fish. Learn more... Ginger scallion sauce is tangy and spicy. Restaurant recommendations you trust. For example, you may want to serve multiple dipping sauces, such as ginger scallion sauce in one ramekin and soy sauce in another. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. To revisit this article, select My⁠ ⁠Account, then View saved stories. This sauce has a strong odor, so you may want to have mints on hand to freshen your breath. And watch videos demonstrating recipe prep and cooking techniques. For sparkling water, try adding mint leaves, lime, and honey to taste. How to Make Ginger Scallion Sauce: 10 Steps (with Pictures) Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. All tip submissions are carefully reviewed before being published. Recipes you want to make. I have big plans for it—the base of shrimp fried rice, extra flavor on pan-roasted chicken thighs, and a quasi-vinaigrette with roasted cauliflower, for starters—but it's more fun to see what random dishes it pairs with. This obsession started when I first tried it at Momofuku Ssäm Bar in New York City, but didn't fully bloom until I made it at home recently. Super easy to make...used what was on hand...tamari and canola oil substituted...served over seared ahi tuna and brown rice...perfect compliment! References. Try making a single recipe first, to see if you like this bold sauce. Use one to two large bunches of scallions to achieve the appropriate measurement. Choose ginger root that feels firm, with skin that looks undamaged and smooth. You can use white vinegar, mirin or rice wine vinegar in place of the sherry vinegar. Add the ginger to the bowl of scallions, then pour the hot oil over it. This makes almost a quart of sauce, so if you don't trust me on its addictiveness, halve the recipe. Here's how to make it. All of these flavors blend well with ginger. The mixture will sizzle, so add the hot oil in a well-ventilated area such as under a range fan, and don't get your face too close to it. By using our site, you agree to our. Try this sauce with a tossed salad or roasted cauliflower. 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches) Use downward motions, peeling the skin of the root away from you and towards the cutting surface. Nearly half of it was gone after my group of friends devoured a few pounds of pork, but I tucked a jar full of it in the back of the fridge to dip into daily. Taste as you go and add a little more soy, vinegar, or salt as needed. Light soy sauce (or “usukuchi”) is not the same thing as low-sodium soy sauce.