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Korean stir-fried caramelized kimchi, shrimp, mussels, and Parmesan

outRIAAge | Nov 10, 201606:13 PM

What grabs me about this is the Korean/Parmesan angle. I apologize to anyone looking for a detailed recipe, because this is straight from today's NY Times, and has me fascinated. It's more a description than a recipe, so I'm putting it up more to get input, because it sounds delightful.
Kyungmin Kay Hyun, the chef, grew up in Busan, South Korea, but her cooking is not beholden to her heritage. Yes, she makes her own kimchi. Then she caramelizes it, just enough to draw out its sweet, gingery contours without sacrificing crunch, and deploys it in a “paella” of sushi rice flipped in a wok with tiger shrimp, mussels and Parmesan. The cheese gives it the density of risotto; the wok leaves a ghost imprint of smoke.
Which humbles me, but also makes me drool. Here's the link:


But doesn't it sound interesting?

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