AP Studios / Recipe: Lemon Kimchi with Korean Red Chili Sauce and Charred Scallions

04.29.2014

The dreary wet days of winter are over. We’re slowly but surely beginning to feel the warmth of the sun and start to anticipate the lazy days of summer. As we leave behind the starchy stews for thirst quenching flavors, get a taste of what’s ahead with a recipe for Lemon Kimchi topped with Korean Red Chili Sauce and Charred Scallions. We worked with Sunkist to shoot this recipe which uses classic kimchi flavors mixed with orange zest, lemon and scallions for a bright, refreshing spin on a tasty classic. Be sure to try it out and let us know what you think!

LemonKimchi

Lemon Kimchi with Korean Red Chili Sauce and Charred Scallions

Lemon Kimchi:
1 lb. lemons, sliced 1/8 inch, no seeds
1 lb. Napa cabbbage, cut into 1 inch 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
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 the Lemon Kimchi:

Toss the lemons and cabbage in salt and transfer into a non-corrosive 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, scalliions, fish sauce and sugar.

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.

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

For the Korean Red Chili Sauce:

In blender, puree all ingredients into a smooth sauce, transfer into squeeze bottle.

To Serve (assembly per serving):

2 Tbsp. Lemon Kimichi

8 pieces charred scallions, primarily white parts, in 1/2 pieces.

1/4 oz. Korean red chili sauce.

Makes 30 Servings

About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist or see more of her photography here.


Posted By: EJ
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