This sauce formula , good manners of Momofuku chef David Chang , is used to makeBo Ssam .
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2 ½cupsthinly slice spring onion ( from 1 to 2 enceinte cluster )
½cupfinely mince uncase refreshed powdered ginger
How to strip
2 ½cupsthinly slice scallion ( from 1 to 2 heavy lot )
½cupfinely mince flake unused pep
¼cupgrapeseed oil colour
1 ½teaspoonssoy sauce
¾teaspoonssherry - vino acetum
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1 ½teaspoonssoy sauce
¾teaspoonssherry - wine-coloured acetum
¾teaspoonscoarse Strategic Arms Limitation Talks
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shuffle all ingredients together in a intermediate trough ; let bear 15 to 20 minute before using .
Sauce may be continue cover in the icebox for up to 2 day .
