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Recipe
Grilled Kimchi Toast, Labneh, XO Sauce
Ingredients (Yield: 8 servings)
Kimchi:
1 Red Cabbage, quartered
Salt
Garlic
Ginger
Cooked Rice, warm
Gochugaru
Extra-Virgin Olive Oil
Lemon Zest
XO Sauce: (Yield: 1 gallon)
2 quarts Canola or Grapeseed Oil
2 cups Shallots, thinly sliced
1 cup Garlic, thinly sliced
1 cup Ginger, thinly sliced
6 cups Gochujaru
½ cup Kikkoman Soy Sauce
¼ cup Brown Sugar
To Assemble:
8 Thick Slices Sourdough or Rye Bread, toasted on grill
Labneh
Toasted Sesame Seeds
Cilantro Leaves
Instructions
Kimchi:
Scale cabbage and record weight. Measure 2% salt by weight, 3% peeled garlic cloves, 3% peeled ginger, 1% rice, and 1% gochugaru. Rub cabbage with salt. Into a Vitamix blender, add the garlic, ginger, rice, and gochugaru and purée. In a fermentation vessel, combine the purée and salted cabbage. Ferment for at least 1 month.
Prepare and heat grill. Drain fermented cabbage, reserving liquid. Char kimchi. Medium dice charred kimchi and transfer to a nonreactive container. Marinate in reserved fermentation liquid and oil; season with zest.
XO Sauce:
In a pot over very low flame, heat oil and slowly toast shallots, garlic, and ginger until deeply browned and soft. Increase heat to medium-low, add gochugaru, and continue to toast (not burn) mixture, for about 45 minutes. Add Kikkoman Soy Sauce and brown sugar. Transfer to a Vitamix blender and purée.
To Assemble:
Coat one side of toast with labneh. Arrange Kimchi on top. Garnish with XO sauce. Finish with sesame and cilantro.
Recipe by Chef Brad Deboy, Elle, Washington DC
