This sounds wonderful and exciting!! I love your description of what will happen when you pour the oil over the scallions and ginger. I am thinking about having a party and inviting people over to watch…ha!! I also make Ginger Juice to keep in the fridge and add to stir fries by punding both with a mallet, putting them in a jar and covering them with filtered water.
I’m currently obsessed with sesame oil. That would work all right, wouldn’t it? I don’t know anything about how it handles heat, as you say. This looks good– makes me want a cilantro sauce recipe as well!
Katherine- Nope! Do not use sesame oil. It does not handle heat well at all. Also, it would be way too much flavor. Instead, make this with a neutral oil (like corn or peanut) and then drizzle a little sesame oil on the finished dish. Make sense?
Jillian- Thanks for noticing the font change. Unfortunately, it isn’t rendering well in Windows so it will likely be changing again. It is frustrating when technology isn’t keeping up!
HM- I don’t have much experience working with coconut oil. Doesn’t it solidify when cool? If so, don’t use it. You don’t want that to happen. Also, you want a neutral-flavored oil here, I really do think peanut or corn oil would be best. Canola tastes crazy when it gets hot, and olive oil is too flavorful and not great in high heat.
Bottles and jars with homemade stuff to perk up almost anything. How I love them. My fridge is full of them, but I will have to make some room for this wonderful scallion ginger sauce. It looks like must make.
I’ve read enough…I am making this sauce pronto! I am regularly looking for things like this that are easy to make and have on hand for a quick addition to a meal and this sure fits the bill! It looks really delicious and I can’t wait to actually try it as you recommended with the chicken and brown rice.
When living around hungry roommates, it is best to not only make things that are shades of green and brown, but also things that ideally have stuff floating in it. This way the delicious secret my jar protects is guaranteed to be all MINE! Can’t wait to try this!!!
I tried this yesterday, and we found it too salty for our taste (but the color is inspiring), so I “corrected” it by whirling Italian parsley through the food processor and integrating that into the mix. Now, for my partner and me, it’s perfection.
Great use of extra scallions! I always have ginger around, so tried this one right away… however, took your advice on the salt and found it to be way too salty. (I probably used about 1/2 tsp of ground sea salt?) Other than that, delicious, and exciting to make!
Thanks for checking in. I updated the post above so that people sensitive to salt are more cautious. Salt varies, palates vary, so everyone will need to find the amount they are comfortable with.
Isabella- Ah! I just saw I missed your comment. I have just been taking the amount I want to use out of the fridge in advance to get it to room temperature. I like the sauce served at room temp. You could also microwave on very low power, briefly, to take the chill off.
Ohhhh….was so bummed. Used coarse sea salt and it was waaaaaaaaaaay too salty (and I’m a salt fanatic). But all was not lost…..I was making at the same time a thai/coconut milk/lemon grass soup….and I added half of it to that! Yum! Also added it to some chicken salad I was making! Made that intesting as well. Looking forward to making the sauce again and cutting the salt back.
So amazing! I put four chicken breasts in a ziploc with about six big spoonfuls of the sauce and mixed. Then let it marinate in the fridge for about 24 hours. My husband grilled it, then while still piping hot, I served it with a drizzle of the sauce. It was so delish! I used celtic gray salt and fresh ground peppercorn blend (red, white and black). Thanks for such an amazing recipe!
I’ve made both the Momofuku version and this (hot oil) version and I have to say, much as I love all things David Chang, this version is indeed *way* better. I also agree that salty is good – I thought I over salted in my first attempt, and once I added to some noodles everything tasted perfectly seasoned!!
I made this recipe and I loved it. I used it as a sauce over pasta, chicken and broccoli. The only change I made was to add some sesame oil. It reminds me of a Jeff Smith recipe I make for Chinese chicken. You put chicken on a bed of pasta add scallions, soy sauce, and sesame oil. then pour hot peanut oil over.