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
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources