I’ve long been unsure how best to showcase spring onions. They deserve a little special treatment to highlight their fresh, bright flavor: local scallions are at their peak only briefly before the white bulb swells and overtakes the delicate green stems. Yet I’ve struggled to find a role that makes them sing.
They can be too sharp to serve alone as a simple side, but cooking them with other vegetables often mutes their spring character, reducing them to the role of an ordinary, more expensive onion. Recently, though, I finally landed on a preparation that suits them perfectly: David Chang’s ginger scallion sauce.
Piquant from the onion, hot from the ginger, and savory from the soy sauce, it is an outspoken topping that will amp up many dishes, Asian-inspired or otherwise.
I discovered this recipe in the Momofuku cookbook by David Chang and Peter Meehan. It’s deceptively simple—just a handful of ingredients and only minutes of prep—yet the result is wonderfully versatile. The sauce is not a pourable liquid but a chunky condiment: thinly sliced scallions tossed with fresh grated ginger and a salty-sour dressing.
The combination is bright and assertive. The scallions bring a piquant, oniony bite; the ginger adds warmth and heat; soy sauce and vinegar provide savory depth and a hint of tang. Spoon it over noodles, rice, tofu, scrambled eggs, steamed potatoes, or grilled meat to transform an ordinary dish in an instant.
In the book, Chang pairs the ginger scallion sauce with ramen noodles and quick-pickled cucumbers, bamboo shoots, pan-roasted cauliflower, and torn nori. I’ve adapted it myself—using lo mein noodles on some nights and skipping a few components on others—and it’s also shone atop steamed potatoes with smoked trout. It’s the kind of condiment worth keeping on hand.
Below is a straightforward version of the recipe. It’s quick to prepare and keeps briefly in the refrigerator, making it an easy way to lift a weeknight meal.
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Prep Time: 6 minutes
Total Time: 20 minutes
Ingredients
- one bunch scallions (spring onions), about 200 grams (1/2 pound) — choose fresh ones with vibrant green stalks
- one knob fresh ginger, about 70 grams (2 1/2 ounces)
- 2 tablespoons neutral vegetable oil
- 1 teaspoon soy sauce (or coconut aminos for a paleo alternative)
- 1 teaspoon sherry vinegar
- 1/2 teaspoon sea salt
Instructions
- Trim the scallions, removing roots and any damaged tips. Slice them very finely and place in a medium bowl.
- Peel the ginger with the edge of a spoon and grate it finely; add the grated ginger to the bowl.
- Add the oil, soy sauce, vinegar, and salt. Toss well to combine—using chopsticks or a fork works nicely.
- Let the mixture rest at room temperature for 15–20 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.
- Store leftovers covered in the refrigerator for a day or two.
Notes
Adapted from the Momofuku cookbook by David Chang and Peter Meehan.