I am cooking my way through David Chang's Momofuku book, and loving it. I had initially intended to go through the book recipe by recipe but I have found that the second time is the charm as far as tweaking the recipes to my palate. With this recipe there really wasn't that much tweaking required, a few changes in the quantities for the Ginger Scallion Sauce and I omitted the meat, might as well be vegetarian a few nights a week.
Ginger Scallion Sauce is one of the greatest sauces I have tasted in a long time. I have stirred it into all kinds of hot noodles - lo mein, rice noodles,soba - and it is deliciousness in a bowl. Brig now loves it on his lunch rice and I have done the same for a mountain lunch.
The dish goes, for me, like this: boil 6 ounces of ramen noodles (no not the instant stuff), David Chang makes his own but I have a good fresh provider at the Korean Market, drain and toss with 6 tablespoons of Ginger Scallion Sauce; top the bowl with 1/4 C each of Quick-Pickled Cucumbers, Pan-Roasted Cauliflower; a pile of sliced scallions; a squirt of Hoisin; and a sheet of toasted nori. I've improvised with snap peas, chinese long beans (roasted) and a quick pickling of carrots.
All I know is that I need Ginger Scallion Sauce on my noodles, on my rice, in my fridge, in my life. It may even cure the common cold.
Ginger Scallion Sauce
2 1/2 C thinly sliced scallions (greens and whites)
1/2 C finely minced peeled fresh ginger
1/4 C grapeseed oil or other neutral oil
2 t usukuchi (light soy sauce)
1 t sherry vinegar
3/4 t kosher salt, or more to taste
Mix together the scallions, ginger, oil, soy, vinegar and salt in a bowl. Taste to check for salt, adding more if necessary. The sauce needs to sit for 15 to 20 minutes, it really tastes better, although you can use it from the minute you stir it together. Will keep for a day or two in the fridge, if you can resist it for that long.
Quick Pickled Cucumbers
6 1/2 oz Persian cukes, Korean cukes or Kirbies
1 T sugar
1 t kosher salt
Combine the cucumbers with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for 5 to 10 minutes.
Taste: if the pickles are too sweet or too salty, put them in a colander, rinse off seasoning and dry in a tea towel. Taste again and add more sugar or salt as needed. Serve after 5 to 10 minutes, or refrigerate for up to 4 hours.
Pan Roasted Cauliflower
I love the way cauliflower tastes after pan roasting - it really adds a nuttiness to the profile. So easy, and it looks like popcorn, so it is kid friendly.
1 large cauliflower cut into bite size florets
2 T olive oil
1 t kosher salt
Preheat oven to 400 degrees farenheit. Spread the cauliflower out on a rimmed sheet pan and toss with oil to evenly coat, pop the sheet pan into the oven. After about 10 minutes check and turn the cauliflower. After another 10 minutes the cauliflower should be browned in spots and tender. Season with salt and use in the Ginger Scallion Noodles or eat as is.
