There has been a flurry of blog cooking activity based on the Momofuku cookbook since it was released. And so there should be, considering the complex, sometimes intricate, yet delicious creations it contains.
Most of the recipes are not difficult, but they do require a bit of preparation, not to mention some translation of the ingredients if you don't have items such as usukuchi (light soy sauce) or kochukaru (Korean chilli powder) on hand. So, while we can drool over the pork buns, fried chicken and cereal milk, for this little blogger at least, they will have to remain within the pages of the cookbook for now.
But that doesn't stop me from trying an 'adaption' of one of the easiest recipes. It's a version of a ginger and scallion sauce that can be eaten with anything from chicken to noodles. Which is what I made it to have with here. It tastes as good as the Chinese version that normally accompanies white cut chicken - except you don't have to worry about pouring boiling hot oil over the scallions (spring onions).
Ginger Scallion Sauce
makes about 1 cup
1 cup scallions (spring onions), finely sliced
1 tblsp minced ginger
1/4 cup (60ml) vegetable or canola oil
1 tsp light soy sauce (or normal, or salt-reduced - whatever you have)
1 tsp rice wine vinegar (or sherry vinegar)
1 tsp salt flakes
1. Mix together all the ingredients in a bowl.
2. Taste for seasoning and add more salt if required. [Personally, I like it salty, and prefer to reduce the soy and add more salt flakes to taste]
3. Leave to stand (in the refrigerator) for 15-20 minutes.
4. Eat with ramen noodles, or with poached chicken. The sauce keeps for a day or two in the refrigerator.
Simply mix together the spring onion, ginger, soy, vinegar, salt and oil. Then wait patiently.
Sauce is served with a classic bowl of noodles.