Nov 11, 2009

Get Sauced

Perhaps you’ve heard of the Momofuku food empire? What started as a noodle shop in NYC has become a force to be reckoned with in the food world. Every time you turn around someone is praising the vision & talent of Momofuku’s founder, David Chang. He’s a regular mention in food magazines, was featured on the USA network, and he recently released his first cookbook.

I tried one of the recipes from the book this week, but rather than describe it, I’m going to let you read David’s instructions from an excerpt posted on - his enthusiasm and passion for food are addictive:

The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with 1/4 cup each of Bamboo Shoots (page 54 of Momofuku); Quick-Pickled Cucumbers (page 65 of Momofuku); pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. But that’s because we’ve always got all that stuff on hand. Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life. For real.-- David Chang

2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed or other neutral oil
1 1/2 teaspoons usukuchi (light soy sauce)
3/4 teaspoon sherry vinegar
3/4 teaspoon kosher salt, or more to taste
(Makes about three cups)

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

I actually added quite a bit more soy sauce to mine, but other than that I stayed pretty true to the noodle bowl he suggested and it was phenomenal. Though I did use the pickled carrots from a can of pickled jalapenos instead of the cucumbers he listed. I know, I know - I have a problem with those damn jalapenos!

And the sauce is just fantastic. You’ll come up with a thousand ways to use it – I’m trying to decide between a gingery pork stir fry or a pile of dumplings to dunk in it. But one thing I know for sure is that David’s right – Ginger Scallion Sauce now has a permanent place in my fridge.

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