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Saturday, October 1, 2022

Chef Ki Kim’s Kimchi Tacos Contains An Unexpected Ingredient

On this episode of Plateworthy, chef Nyesha Arrington visits chef Ki Kim at LA’s Korean fine-dining spot Kinn as they check out kimchi tacos. Collectively, they undergo each step within the course of from cooking rice to braising the pork stomach to testing out a brand new idea: a taco shell manufactured from seaweed.

Kim mentioned that though the dish appears untraditional, the objective is to create one thing that tastes like his grandmother made it — together with his personal little twist.

“Our grandmas use instantaneous espresso combine to braise the pork stomach,” says Kim. “So I used to be like, ‘What can I take advantage of with out stealing my grandma’s jam?’” His reply: braising the pork not in espresso, however in a mix that comprises cocoa powder, bay leaf, and black pepper.

The swap labored. “Primarily, the cocoa powder is offsetting that form of like, actually upfront taste of the pork,” Arrington says in approval.

Watch the total video to see extra on the kimchi taco making course of, and the way Kim and Arrington make different dishes at Kinn.

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