Korean Menu Days 4 + 5

Practice set up, cooking, plating on Day 4; service on Day 5 at 11:00 AM

Written Assignment Due 7:00 AM Day 4:

Use the tracking schedule to determine which station you are assigned to on days 4 + 5 and draw a complete and detailed diagram of what your station will look like at service. Include equipment, ingredients, and utensils. Each component should be properly identified/labeled. The diagram should show where each item will be on your station for service, and demonstrate an efficient and ergonomic work space.

This is an individual assignment - NOT a group project. Please submit your own work at the beginning of class on Day 4, on a separate sheet of paper from your time line - be sure to put your name and station number on it. Your ability to follow these instructions is as important as planning your station.

 Please submit your station diagram on a separate piece of paper from your time line, include your name and Station Number at the top.

You don't have to be an artist to submit a well thought out and detailed diagram, but use ONE complete 8 x 11" sheet of paper for each station, and be sure it's neat and legible. If you wouldn't submit it to your Chef at work, don't submit it here. 

Here's an example of an excellent diagram which would be considered "A" work: 

Here's an example of a poor diagram which would be considered "Failing" work:

Only the Rice, Braised Short Ribs, and Glass Noodles (Jap Chae) will be served from the steam table:

Everything else will come from the individual station serving it, so look ahead, draw a detailed station map 

Please Remember that the first day of each new menu is a "Dress Rehearsal" for the service day. We will set up EVERYTHING on Day 4 exactly as we will for service on Day 5. Please don't take short cuts. 

Sous Chefs
You are responsible for diagramming the banchan service station, soup station, and the steam table - be sure to read this whole post so you know which items will be served from the steam table and which one's will not - you are not responsible for diagramming the entire kitchen.

Spicy Beef Soup, Medium Grain Rice, and setting up the Kim Chi/banchan Plating station are your main duties. Sous Chefs should make the daikon salad and delegate the spinach salad and soy bean sprout salad to teams 3+4, 1x the recipe for each salad. Team 5 should make the scallion salad - 1x the recipe for that, it will be served with their grilled beef.

The Kimchi is already made and in the cooler. Last class made it for you and you'll make it for the next class on Days 4 + 5.  There should be cucumber, Daikon radish, and cabbage kimchi in the cooler. (There may also be some Fish Kimchi - this is for class tasting only, please do not cut and serve to customers.
The teams assigned (from the tracking schedule)  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 1/9th pans on Day 4 + 1/6 pans on Day 5, 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 11:00. For the Spicy Beef Soup, be sure to get cabbage kimchi scraps and liquid from Station #2

Banchan Plate with assorted salads and kimchi on a 8" round plate:

Set up the Banchan Plating Station on Table 5 like this:

Station 2 - Half of the short ribs coming from the meat room are for you (Station #2)  and the other half for team 5. We receive "boneless" short ribs, be prepared to trim the large pieces and then divide them into 2-3 oz portion pieces. Two of these pieces will equal 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 chef how to trim and portion it, you will need to give the trim to Team 6 for use in pancakes, so do this early. Your service diagram will show where the short ribs will be served from, the garnishes and any accompaniments, plates, and plating utensils. Ask chef for advise or demo on making the egg "diamonds" for garnish.


Braised Short Ribs - Kalbi Jim - Will look like this - note the egg garnish:

Station 3 - Be prepared to make the Glass noodles, and  the Korean Fried Trout (this means that you should draw diagrams for each station set up). You are also responsible for the spinach salad (which will go to the sous chefs for setting up the "Banchan" station). A solid time line, ingredient list, and equipment list will be an important part of your pre-preparation to keep the two stations separate but organized.
The Fried Trout is served directly from the Fry Station, use your equipment list to figure out where everything should go, how it will be best set up for "Firing" and "Plating" ala minute. 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 (on Day 5) for firing through-out service, and for family meal. For garnish for both dishes you will need eggs cooked and cut into thin "julienne", please get instructions from Chef on how to do this.

 Pickled ginger recipe is in the Japanese section. Make it on either Day 4 OR Day 5 - but make sure it gets made.

Remember - You're responsible for air drying 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. Simply unwrap the pork belly, be sure it's not folded on top of itself. lay it on a wire rck and place it in the cooler, uncovered, overnight. On Day 6 it should be dry before roasting.

Jap Chae Presentation:

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 poach 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 the cooked legs AND the broth in a water bath in a wok of hot water. Fill one of the large woks about 1/4 with water, heat the water, and place the entire rondo of poached chicke and broth into the hot water (basically, you're using the wok as a "steam table") 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.You will need a cutting board and slicing knife to complete the dish.  "Set Kim Chi" just means that you take the kim chi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask chef how to cut it appropriatley to fit on the banchan plate with the other salads and kimchi items. On Day 5 you will make 3# of cucumber kim chi, follow the recipe for vegetable kim chi from the web site and scale ingredients accordingly, start this early, there is 2 hours of salting required. 

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.On Day 5 you will make 3# of daikon radish kim chi, follow the recipe for vegetable kim chi from the web site and scale ingredients accordingly, start this early, there is 2 hours of salting required. 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. The kimchi you need you will get from Station 2 - talk to them early and they will give you the trim from what they cut.

Service station should be set up like this, on left side of grill with flat griddle on top of grill to cook pancakes on: 

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". You should plan to steam a small amount of rice for yourself early in the day to use for filling the cabbage, Rice for service (Mixed grains and Rice recipe) can be gotten from the sous chefs, have all of your other grains pre-cooked and ready to mix into the rice when it's done. 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.