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Grilled Kimchi Toast, Labneh, XO Sauce

Image for Grilled Kimchi Toast, Labneh, XO Sauce
plate

Yield

Yield: 8 servings

kikkoman products used:

ingredients

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

directions

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

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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