Ginger Scallion Sauce Momofuku Recipes

This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere. He shared the recipe with The Times in 2012. Mr. Chang is known as a kitchen innovator, but his bo ssam is a remarkably straightforward way to achieve high-level excellence with little more than ingredients and time. Simply cure the pork overnight beneath a shower of salt and some sugar, then roast it in a low oven until it collapses. Apply some brown sugar and a little more salt, then roast the skin a while longer until it takes on the quality of glistening bark. Meanwhile, make condiments - hot sauces and kimchi, rice, some oysters if you wish. Then tear meat off the bone and wrap it in lettuce, and keep at that until everything's gone.

Provided by Sam Sifton

Categories     dinner, roasts, main course

Time 13h

Yield 6 to 10 servings

Number Of Ingredients 18

• Ingredients

Nutrition Facts : @context http, Calories 1115, UnsaturatedFat 45 grams, Carbohydrate 50 grams, Fat 69 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 18 grams, Sodium 1684 milligrams, Sugar 34 grams, TransFat 1 gram

This ginger scallion sauce recipe makes the much-copied Momofuku homage to a New York restaurant's take on the Chinese classic. Currently making a comeback, chef David Chang and food writer Francis Lam popularised ginger scallion sauce and ginger scallion noodles over a decade ago. I've been making these ever since with tweaks. Try this and you'll understand why. They're addictive.

Provided by David Chang (Momofuku)

Categories     Sauce

Time 10m

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 584 kcal, Carbohydrate 22 g, Protein 5 g, Fat 55 g, SaturatedFat 5 g, Sodium 2279 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 47 g, ServingSize 1 serving

Scallion-ginger sauce is usually served alongside soy sauce chicken, bai qie ji (white cut chicken) and roasted meats with rice (commonly called rice boxes) in restaurants in Chinatowns around the country. There are many methods for making it, from a no-cook version (which results in a very green sauce with a sharp scallion and ginger flavor) to a browned version (which results in a beautiful flavor but less appealing color). Our combination method produces a happy medium. The hot oil brings out the vibrant green of the scallions and mellows the sharpness of the scallions and ginger.

Provided by Food Network Kitchen

Time 15m

Yield 1/2 cup

Number Of Ingredients 6

• Ingredients

Categories     Sauce     Ginger     Side     No-Cook     Quick & Easy     Wheat/Gluten-Free

Yield 3 cups

Number Of Ingredients 7

• Ingredients

I love this Chinese sauce - all different variations. This should be called the Asian Pesto Sauce for it's versatility and taste. It is excellent dipping sauce for simply poached or grilled chicken, poached or steamed fish and my very favorite, with crab or boiled prawns. I spread this sauce and eat away! The oil is heated to smoking and poured over the seasonings to develop their taste and fragrance loved by all Asians. Yes, it is salty by itself. You can also use this as a condiment for soups. Great in ramen too.

Provided by Rinshinomori

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4

• Ingredients

Nutrition Facts : Calories 47.4, Fat 5.1, SaturatedFat 0.8, Sodium 581.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.1