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

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources