Lemon Kimchi with Korean Red Chili Sauce and Charred Scallions

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
30 servings

Kimchi is the fiery national dish of Korea. It’s traditionally made by fermenting cabbage with salt and spices, but radishes, cucumbers or other vegetables can also be used. Here, chef Danhi, a culinarian who specializes in Asian cuisine, brightens the kimchi with lemons and spikes the heat level with red pepper powder. A red chili sauce adds another wallop of heat. Serve as a condiment or side.

Ingredients

Lemon Kimchi
1 lb. lemons, sliced 1/8 in. thick and seeded
1 lb. Napa cabbage, cut into 1-in. squares
3 oz. Kosher salt or sea salt
2 tbsp. Korean coarse red pepper powder
2 tbsp. minced garlic
½ tbsp. minced ginger
4 scallions, minced
2 tbsp. fish sauce
1 tbsp. sugar

Korean Red Chili Sauce
½ cup Korean red chili paste
1 tbsp. soy sauce
1 tbsp. sugar
2 tbsp. shochu or sake
1 tbsp. sesame oil
1 tsp. chopped garlic
1 tsp. chopped peeled ginger
½ tsp. grated orange zest

8 scallions, charred and cut into ½-in pieces

Steps

1. Prepare Lemon Kimchi: Toss the lemons and cabbage in salt and transfer into a non-corrosive container. Marinate at room temperature for 4 hr.

2. Quickly rinse off excess salt with cool running water and drain well. Toss drained lemons and cabbage with pepper powder, garlic, ginger, scallions, fish sauce and sugar.

3. Place into non-corrosive container and weigh down. Store at room temperature for several days until desired cure is achieved, usually 3 to 4 days.

4. Remove weight, store covered in refrigerator to ferment further for approximately 1 to 3 weeks.

5. Prepare Korean Red Chili Sauce: In blender, puree all ingredients into a smooth sauce; transfer into squeeze bottle.

6. To assemble, plate 2 tbsp. lemon kimchi with 8 pieces charred scallions. Drizzle  ¼ oz. red chili sauce on top. 

Recipe by Chef Robert Danhi, Courtesy of Sunkist

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources