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Ginger-Scallion Sauce The New York Times Magazine Sam Sifton Yield: 6 - 10 servings 2½ cups thinly sliced scallions, both green and white parts ½ cup peeled, minced fresh ginger ¼ cup neutral oil (like grapeseed) 1½ tsp. light soy sauce 1 scant tsp. sherry vinegar ½ tsp. kosher salt, or to taste In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed. Note: This sauce is part of the recipe for Momofuku Bo Saum but it is also used to flavor noddles at the Chinatown restaurant Great N.Y.Noodletown in New York City. |
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Ssaum Sauce The New York Times Magazine Sam Sifton Yield: 6 - 10 servings 2 Tbsp fermented bean-and-chili paste(ssamjan, available in many Asian markets, and online) 1 Tbsp. chili paste (kochujang, available in many Asian markets, and online) ½ cup sherry vinegar ½ cup neutral oil (like grapeseed) In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well. Kochujang, a sweet Korean hot-pepper paste, is one possibility, as is its cousin sssamjang, a fiery soybean paste. David Chang, the owner and chef of Momofuku Ssam Bar in Manhattan, thins out ssamjang with oil and sherry vinegar as an additional sauce. |
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