Here's a simple post to follow my last, not so simple one.
As many of you know, I've been reading Momofuku by David Chang and Peter Meehan. It's a fun read and has a lot of great stuff within its papery confines. Here is a terrific recipe for Ginger Scallion Sauce. This goes fabulously on Hanger Steak or Pulled Pork. I'll bet it would dress up almost anything in a most satisfying way! The same can be said of the other condiment, which is simply, pureed kimchi. Get good kimchi from a reliable Korean market. San Francisco is a little frustrating from a Korean market perspective. I've only been able to find one really good one. It's in the Inner Richmond and is called First Korean Market located at 4625 Geary Blvd, San Francisco, CA (415) 221-2565. In Chicago, it seems there is a Korean market inhabiting every third storefront. Hell, even in my adopted hometown of Iowa City, there are like three pretty good ones. In San Francisco, only one. Hmmm…
Ginger Scallion Sauce
21/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
1/2 cup finely minced peeled ginger
1/4 cup grapeseed or other neutral oil (I used olive oil and it worked beautifully. Sorry not into the neutral oil thing.)
11/2 teaspoons light soy sauce
3/4 teaspoon sherry vinegar
3/4 teaspoon kosher salt, or more to taste
Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl.
Taste and check for salt, adding more if needed.
The sauce is best after 20 minutes and good for a couple of days.
To my way of thinking, the traditional way of serving hanger steak is the best. The steaks are quickly pan-roasted—they're best served medium-rare (although in France they're often served "bleu," so rare that they're almost blue and only just warm in the center)—and sauced with shallots that have been cooked to a compote's consistency with red wine and vinegar and then tossed with butter and herbs. Whether you sauce the steaks or not (sometimes small bistros in France will serve the steaks with just a spoonful of butter and some sea salt or a pot of strong mustard), I hope you'll serve them with the greatest and most classic accompaniment: pommes frites/ReplyDelete