Korea and Spain Have a Rice Baby

We’re not fans of a lot of unexpected fusion (per the Mexican alfredo pasta rant of 2012). But when a chef combines two cultures on a plate in a way that is both thoughtful and delicious, we’re there. Case in point: the kimchi paella at New York City’s Thursday Kitchen. Chef Kyungmin Kay Hyun makes her own kimchi, then caramelizes it in a pan and adds it to a shrimp and mussel-laden paella that is already untraditional with its use of sushi rice instead of Bomba, and addition of Parmesan cheese (which tilts the dish to risotto territory). You don’t think of Korean and Spanish flavors working so well, but in Hyun’s skilled and daring hands, it’s the perfect blend.

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