Our friend in Austin, Chef Libby, introduced us to this GGO Oil (or Ginger Green Onion Sauce) a few years back; she’d first tasted it when in New York and dining at Momofuko SSam Bar years ago.
She pulled a big jar of it out of her fridge as we were building ramen bowls with a pile of juicy, tender pulled pork with a runny-yolked fried egg on top and insisted we drizzle this sauce / nectar from the gods over everything.
There’s almost a kinda garlicky bite from the green onions (though note there’s no garlic), and that funky spice from the big hunk of ginger melds perfectly with the hint of salt and acidity from the vinegar (we like the vinegar version better than the sherry…).
Try this once (then you’re hooked) over pulled pork or chopped, roasted pork shoulder (we did this week), though it’s incredible over your fried or scrambled eggs in the morning and just about any and everything else you might want to try it on.
And GGO Sauce will make whatever your grilling two notches better. Try it, you’ll become a believer.
And by the way, we make this in batches four times the recipe below, it scales up nicely.
1/2 cup of avocado oil (you need a neutral, high-smoke point oil)
1 bunch green onions, trimmed, sliced thinly
2-inch piece of ginger root, peeled, minced
Pinch of kosher salt
1-2 tbsp tamari or good soy sauce
2-4 tsp rice wine vinegar or sherry
Pour the oil into a small saucepan and heat of medium heat until shimmering and almost to the smoke point; remove from the heat.
Meanwhile, prep and slice the green onions, place in a heat-proof bowl, and throw in the minced garlic.
Now pour in the oil and stir; add the pinch of salt, the tamari or soy sauce, and vinegar. Stir well.
Now, here’s the critical part: taste and fiddle with the salt/tamari and vinegar/sherry to get the flavor where you want it – your palate calls the shots here.
Throw it in the fridge and it’s good for a few weeks, but it’ll never last that long.
Enjoy.
