Here’s the other sauce to go with Momofuku’s Bo Ssam, and it’s a heady brew of ginger and scallion.
Hardly a sauce at all, at least how I think of a sauce, it’s more of a condiment.
Although it tasted a bit strong and overpowering by itself, paired with the rich pork of the Bo Ssam, it was a thing of beauty. I think it’s best made a little ahead so the flavors have a chance to mellow and mingle.
I did add just a touch of sugar to it. I also knew our family would be slow starters on this one, and cut the recipe back by half when I served the Bo Ssam.
Momofuku's Ginger Scallion Sauce
- 2 ½ cups thinly sliced scallions, both green and white parts
- ½ cup peeled, minced fresh ginger
- ¼ cup neutral oil (like grapeseed)
- 1 ½ teaspoons light soy sauce
- 1 scant teaspoon sherry vinegar
- ½ teaspoon kosher salt, or to taste
from the kitchen of http://www.frugalhausfrau.com, original recipe from David Chang, appearing in the New York Times
You know I’ll be bringing this to our Throwback Thursday #26 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!