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

Foodservice operators and other employers in New York City are adjusting to a new law that enforces paid time off for staff who have been the victims of certain crimes.

Called paid safe leave, the benefit is believed to be among the first of its kind in the nation. A more limited version has been in effect in Minneapolis since last summer.

The New York law applies to employees who have been the victims of actual or threatened domestic violence, unwanted sexual contact, stalking or human trafficking.

Workers can also opt for safe paid leave if a member of their...

Industry News & Opinion

A Massachusetts bill to end lunch shaming has been stalled in the House, reports South Coast Today.

The House chair of the Education Committee voted on Tuesday for further study of the bill, which would prevent schools from throwing away hot lunches and/or serving an alternative meal to students behind on lunch payments. Under the bill, schools would also be unable to bar students with unpaid balances from participating in extracurricular activities.

Additionally, the bill asks schools to take action in reducing families’ meal debt by helping families apply for free or...

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code