This earthy and spicy scallion ginger oil has the perfect balance of flavor and texture, and is the easiest Asian style condiment you need to try your hands at.You'll need just a few minutes of kitchen time to put this together, and the result will add tons of flavor and deliciousness to your meals.
It is so easy and delicious - I seriously love this stuff. It is right on the top my list of favorite homemade Asian condiments with chili crunch oil.
Asian food is all about toppings and flavors, and this recipe is just that.You'll get the earthy heat from the ginger, balanced out by the subtle flavors and chunkiness of the scallions, all toned down in a nice oil mixture, ready to be drizzled over your Asian foods.
Like my Sichuan chili oil and Schezwan sauce, this one hits just the right spots and is one Asians condiment you'll love using over and over again.
Quick Look: Scallion Ginger Oil
- 🔪 Prep time: 5 minutes.
- ⏲️ Cook time: 5 minutes.
- 👪 Servings: 4.
- 📋 Main ingredients: Scallions, fresh ginger, neutral oil, salt.
- ♨️ Cooking method: Chop → heat the oil → pour over the aromatics → mix and serve.
- ⭐ Difficulty: Very easy.
- 🥣 Serving ideas: Drizzle over steamed rice, noodles, dumplings, Chinese steamed eggs, grilled chicken, stir-fries, or use as a flavorful dipping sauce.
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What's So Great About the Recipe?
- You'll need just 3 simple ingredients to put it together.
- You can make it in a small batch and store it for weeks in the fridge, if not months, so you'll always have a nice Asian style topping ready for your meals- just like my classic chicken floss.
- It's super versatile- Pair it with Korean vegetable pancakes or any of your favorite foods.
Recipe Ingredients
Scallions: I used fresh scallions for this recipe. They're also called spring onions or green onions.
Ginger: Raw ginger is an absolute must for this ginger scallion oil. It really adds to the flavor of the sauce.
Oil: Make sure you choose a neutral oil for the recipe. Doing this will allow the aromatic flavors of the other ingredients to shine through.
See recipe card for quantities.
Substitutions & Variations
- To bring a bit of heat and color to the ginger scallion oil, you can also add a teaspoon of Gochugaru or some red chili powder to the mix.
- A sprinkle of sesame seeds can also elevate this rather simple condiment to a whole new level. I like to add a pinch of Gomasio sesame salt into it towards the end.
- Soy sauce can be another wonderful addition to this sauce. Just remember to use a low sodium variety, or reduce the amount of salt you're adding in to balance it out.
How to Make Scallion Ginger Oil
Wash the scallions and pat dry. Thinly slice them into rounds and then using your knife, chop them finely.
Slice the fresh ginger very thinly- julienne them into thin matchsticks or chop them up.
Heat oil in a small saucepan for 3-4 minutes or until the oil bubbles. Combine the scallion pieces and ginger, season with salt and give it a mix.
Once the oil is hot enough, carefully pour the hot oil over the ginger and scallion mixture. Mix everything well and use or store for later.
💭Top Tip
Spoon a bit of this ridiculously flavorful oil on your humble bowl of Ramen to take your taste buds on a ride.
Tips & Tricks to Nail the Recipe
- This sauce relies on the flavors of scallion and ginger, but of you like that pungent flavor of onions and garlic, you can chop up the scallion whites and add them to it too
- To bring some authentic Asian flavors into the picture, you can use sesame oil instead of any other oil for the recipe.
- You can also add a dash of white vinegar to the sauce towards the end, after you've added the oil in. This will lend a bit of zing to the sauce. I like to add some of my hot pepper vinegar too!
- If you don't want to julienne the ginger, you can choose to mince it or finely chop it too.
- Make sure you heat the oil just well enough before you pour the oil into the bow- you should hear a sizzle. Doing this will ensure that the flavors of the green onions and ginger don't overpower the savoriness of the sauce.
- You can also mix in some homemade Ramen seasoning towards the end to balance out the flavors and lend some umami depth to the oil.
How to Serve Scallion Ginger Oil
Spoon some of this delightful scallion ginger oil over your bowl of plain rice, fried rice, congee or noodles, or even top it on your morning chili crisp fried eggs. Since this dip/sauce is so versatile, I also sometimes like to marinate my fish or chicken cuts with it for some of that extra flavor.
You can also team it with some poached chicken if you want to- I actually used it to make my scallion oil chicken and it turned out SO good. I also think this oil would pair wonderfully with any of your stir fries. You can chop up some of your favorite veggies and toss them in a pan with a spoonful or two of this oil and stir fry until the veggies just start to soften a bit.
I love drizzling it over my bowl of soy cured egg yolks and rice, and even over some cilantro chicken soup or chicken egg roll in a bowl.
Troubleshooting & FAQs
You can use any kind of oil for this recipe. Ideally, it is best to use a neutral oil like sunflower oil or canola oil, peanut oil or even some vegetable oil for this easy homemade ginger scallion sauce.
Remember to use an oil that has a high smoking point though.
If the ginger seems too tough and you're having trouble slicing it with your knife, you can choose to grate the ginger instead. Just use a microplane or a box grater to get those nice, smaller bits you're looking for.
You can also use a food processor if you want to.
If you prefer a milder flavor, you can stick to using only the scallion greens, not the whites.
More Easy Condiments to Try
Looking for other recipes like this? Try these:
If you tried this scallion ginger oil or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Scallion Ginger Oil
Ingredients
- 1 bunch scallions
- 1 ginger
- 3 tablespoon oil
- salt to taste
Instructions
- Wash the scallions and pat dry. Thinly slice them into rounds and then using your knife, chop them finely.
- Slice the fresh ginger very thinly- julienne them into thin matchsticks.
- Heat oil in a small saucepan for 3-4 minutes or until the oil bubbles.
- Combine the scallion pieces and ginger, season with salt give it a mix.
- Once the oil is hot enough, carefully pour the hot oil over the ginger and scallion mixture.
- Mix everything with a spoon. Serve or store based on your personal choice.
Notes
- This sauce relies on the flavors of scallion and ginger, but of you like that pungent flavor of onions and garlic, you can chop up the scallion whites and add them to it too
- To bring some authentic Asian flavors into the picture, you can use sesame oil instead of any other oil for the recipe.
- You can also add a dash of white vinegar to the sauce towards the end, after you've added the oil in.
