Dad's Classic Sauces (Ginger Scallion, Yuxiang, Chili Oil)
Ingredients: green onion, ginger, corn oil, salt, sesame oil · 45 min cook time · 350kcal · ~₩10,300
Ingredients
42g green onion, 36g ginger, 5tbsp corn oil, 2tsp salt, 1tbsp sesame oil, 2tbsp light soy sauce, 1tbsp dark soy sauce, 2tbsp oyster sauce, 2tbsp vinegar, 3tbsp brown sugar, 0.5tbsp ground bean sauce, 2tsp cornstarch, 4tbsp water, 1tbsp cooking wine, 1.5oz dried chili flakes, 0.5tsp white pepper, 1tsp paprika
Instructions
1. For the ginger scallion sauce, cut 4 pieces of green onion (white stems) in halves, then into strips. Mince them finely.
2. Mince the ginger finely. The dad uses 42 grams of green onion and 36 grams of ginger.
3. Add 5 tbsp of corn oil to a wok and heat it until it's around 350-400°F, or until it starts shimmering.
4. Add the minced ginger to the hot oil and cook for about 15 seconds.
5. Add the minced scallions to the wok and cook everything for another 20-30 seconds.
6. Transfer the ginger scallion sauce to a bowl. Add 2 tsp of salt and 1 tbsp of sesame oil. Mix well and taste.
7. For the Yuxiang sauce, combine 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp oyster sauce, 2 tbsp vinegar, 3 tbsp brown sugar, 0.5 tbsp ground bean sauce, 2 tsp cornstarch, and 4 tbsp water in a bowl.
8. Mix the Yuxiang sauce ingredients until well combined. Taste to ensure it's sour, sweet, spicy, and salty.
9. For the chili oil, measure out 1.5 oz of dried chili flakes into a bowl.
10. Add 1/2 tsp of salt, 1/2 tsp of sugar, 1/2 tsp of white pepper, and about 1 tbsp of oil to the chili flakes. Mix well.
11. Optionally, add 1 tsp of paprika for a brighter red color in the chili oil.
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