We challenged Chris Morocco to recreate Maangchi's seafood kimchi fried rice in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with with only his other senses to guide him.
We challenged Chris Morocco to recreate Maangchi's seafood kimchi fried rice in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with with only his other senses to guide him.This is Maangchi's seafood kimchi fried rice.He'll be able to taste it, touch it, and smell it,It seems like we've got some bivalve shells.It's like, this feels like, more like a clam or a cockle.Just has a little bit more bite to itSo I think I'm mostly down to rice now.
I find very compelling.like the shrimp would've needed to be seared on its own.The kinds of aromatics that I would think aboutIs it just a style of prepared mustard?I think I've learned what I can,I used Manila clams in my first attempt.And they're so damn good.Get our kimchi in.just so I make sure I have plenty of this mixture.So I'm just throwing scallops and some shrimp into a bowland then watching myself just sort ofThat is our seafood broth.
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