Everyone must view this video before coming to class on Day 4. The recipe for Cabbage KimChi applies to both Cucumber and Daikon Radish Kimchi as well. If you have any questions about this, please contact in the comment section below. Please note that the cabbage in this video is cut differently than the way we'll do it in class. If you're assigned to making Cabbage Kimchi, please talk to me before cutting.
Sous Chefs
Spicy Beef Soup, Medium Grain Rice cooked in the RICE COOKER, and setting up the Kim Chi/Panchan Plating station are your main duties. Medium Grained Rice is quite sticky when it' comes out of the rice cooker,don't worry if it doesn't look as fluffy as other rices you've worked with.
The Kimchi is already made and in the cooler. Last class made it for you and you'll make it for the next class, you may begin prep on Day 4 and finish the kimchi on Day 5. There should be cucumber, Daikon radish, and cabbage kimchi in the cooler. The teams assigned to "set" the kimchi will take some out, allow me to show them how to cut/prep it for service, they will then give their kimchi to the sous chefs for service. All salads and Kimchis should be in individual 1/6th pans, together on one sheet tray, ready to plate by 10:30. They can be plated ahead and held at room temperature without suffering in quality, sous chef team should plan ahead and delegate the plating of kimchi/salad plates in order to have 25 plated and ready when we open for service at 11:30.
Panchan Plate with assorted salads and kimchi on a 6" round plate:
Set up the Panchan Plating Station on Table 5 like this:
Station 2 - Half of the short ribs coming from the meat room are for you and the other half for team 5. Take your half and cut in between the bones to form single bones pieces - two pieces will form one portion after they are braised. PLEASE DO NOT cut the short ribs for Station 5, they have a different method to follow. The braised short ribs must be started very early in a wok - it's a tough cut of beef and takes a long time to cook. Please be responsible for helping the sous chefs set up the cabbage kimchi for service each day, this just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me how to trim and portion it, you will need to give the trim to Team 6, so do this early. On Day 4 make 1/2 x recipe for spinach salad, Day 5 make 1 full recipe.
Braised Short Ribs - Kalbi Jim - Will look like this - note the egg garnish:
Station 3 - Be prepared to make the glass noodles. The noodles are served from the steam table in a deep noodle bowl, have a diagram for how your noodle mise en place will look when you begin to stir fry. What ingredients will you need? tools? Remember that the noodles are Stir Fired - that means dividing MEP into 4 batches for firing for family meal and through-out service. On Day 4 make 1/2 x recipe of soy bean sprout salad, Day 5 make 1 full recipe.
Remember - You're responsible for curing the pork belly for Day 6 - the procedure can be found in the PowerPoint presentation embedded at the bottom of the Raman Noodle dish in the Japanese Menu.
Station 4 - . Watch this video to get an idea of how to remove the bones from the chicken leg/thigh
And watch this one to stuff and roll the stuffed leg in plastic wrap for poaching
Make your liquid early, make sure it's very flavorful. choose the right sized pan to cook them in - a rondo just big enough to fit the stuffed legs. Chicken must be poached between 165-180F - no boiling! Get rice to stuff the legs from the sous chefs, they will rinse and soak it, you need to par-cook it. Make the your poaching liquid,par cook the rice, cool and mix with other ingredients, stuff roll the chickens with me and start cooking them by 9:30. While legs are cooking, make poached garlic heads and other garnishes. It works best to poach the chicken on top of the regular range and, when they hit 165F internal temp, hold them in a water bath in a wok of hot water. You can set up your plates, utensils, and garnishes next to that wok and plate from there - draw a complete diagram of how this station will look for service, use the wok closest to the Chinese Oven to hot-hold your pot of chicken and use that as the focal point of your station, use a tray stand and the work table across the isle for the rest of your mise en place.With the new presentation you will need a cutting board and slicing knife to complete the dish. "Set KimChi" just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me what to do. Do this early. Pickled ginger recipe is in the Japanese section. Make it on either Day 4 OR Day 5 - but make sure it gets made.
Station 5- You will be sharing the grill with Station 6, space will be tight. You will be grilling thin pieces of marinated beef and plating them ala minute onto 12" round plates with rice, a small ramekin of Korean pepper sauce, scallion salad, and placing 3 pieces of beef onto leaves of cabbage lined with shiso leaves. Make enough Red Pepper Sauce to share with Station 6 - they will need about 8 oz. Since you'll be plating from the grill station, set up a chaffing dish to hold your rice. You can share this chaffing dish with station 6 -1/2 hotel pan for your rice - 1/2 hotel pan for their "mixed grains". Draw a diagram of what your station will look like - where everything will be - and a picture of what you imagine the plate will look like so I can help you adjust in the morning. Be as detailed as possible with your drawing - label everything so I can see how you think. "Set KimChi" just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me what to do. Do this early.
Beef Bulgogi Presentation:
Station 6 - You will be plating from your station. the recipes are all pretty detailed and the videos are accurate, except, when making the pancakes, you will use a flat griddle set over the left side of the grill instead of the cast iron pan shown in the video.There's a photo of the new set up here, And the finished plate will look like this:
Since you'll be plating from your station, set up a chaffing dish to hold your "mixed grains". The rice you need for this will come from the sous chefs, they are soaking enough for everyone but you should plan to take some of it and steam it for yourself early. You can share this chaffing dish with station 5 -1/2 hotel pan for your grains - 1/2 hotel pan for their rice.
See station 5 instructions above so you know how you are expected to share table and grill space. On Day 5 you are responsible for setting up the tasting of Korean Ingredients, use the tasting sheet form the course guide and ask me if you need further information. Tasting ingredients must be ordered with Supplemental so that we have them before service.
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