Lemon Kimchi with Korean Red Chili Sauce and Charred Scallions

Photo: Sunkist Foodservice

From: Chef Robert Dahni. Yield: 30 servings.

Lemon Kimchi:
1 lb. lemons, sliced 1/8”, no seeds
1 lb. Napa cabbage, cut into 1” squares
3 oz. kosher salt or sea salt
2 Tbsp. Korean coarse red pepper powder
2 Tbsp. garlic, minced
½ Tbsp. ginger, minced
4 scallions, minced, charred
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. soju or sake
1 Tbsp. sesame oil
1 tsp. garlic, fresh chopped
1 tsp. ginger, fresh chopped
1 tsp. orange zest

For lemon kimchi: Toss lemons and cabbage in salt and transfer into a noncorrosive container. Marinate at room temperature for 4 hours. 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. Place into a noncorrosive container and weigh down. Store at room temperature for several days until desired cure is achieved, usually 3 to 4 days. Remove weight and store, covered, in refrigerator to ferment further, approximately 1 to 3 weeks.

For Korean red chili sauce: In a blender, puree all ingredients into a smooth sauce. Transfer into a squeeze bottle.

To serve: Assemble, per serving, 2 Tbsp. lemon kimchi; 8 pieces charred scallions, primarily white parts, in ½ pieces; ¼ oz. Korean red chili sauce.