Esther Choi shares her recipe for Kimchee Seafood Pot
Associated Press · Esther Choi At Voracious ·
Chef Esther Choi says her recipe for Kimchi Seafood Pot is one of her mother's favorites and is part of her Korean Italian American repertoire. It's in her cookbook “Hand Taste: Cook Like a Korean Grandmother.” The dish combines seafood with tomato sauce, kimchi and fish sauce, creating a Korean twist on cioppino. Choi prefers using tomato passata for its smooth texture. She advises using the best quality seafood available. You might sub in clams and shrimp, for example, if scallops are too expensive. The dish is served with crusty bread, pasta or rice.
This recipe for a kimchi seafood pot keeps Esther Choi’s mom coming back for more
Like my recipes for Kimchi Bolognese and Kimchi Mac and Beef, this dish from my cookbook “Hand Taste: Cook Like a Korean Grandmother” is part of my Korean Italian American repertoire.
And out of them all, this Kimchi Seafood Pot is my mom’s favorite. I made it for her once just for fun, and now she asks me to make it all the time. It’s all about seafood in tomato sauce punched up with kimchi and fish sauce, like a Korean cioppino.
Read the full story at Associated Press · All coverage of this story