Chef Esther Choi shares kimchi seafood pot recipe from her cookbook

Chef Esther Choi has shared her recipe for a kimchi seafood pot, a dish she describes as part of her Korean Italian American cooking style, according to dailyfreeman.com.

The recipe features seafood cooked in a tomato sauce enhanced with kimchi and fish sauce, creating a Korean take on the Italian cioppino. Choi prefers using tomato passata for its smooth texture, but suggests pureeing canned tomatoes if passata is unavailable.

Choi emphasizes using the highest quality seafood available, noting that substitutions like clams, shrimp, calamari, or white fish can be used depending on local availability and cost. She also provides tips on preparing mussels, cockles, and shrimp for the dish.

The kimchi seafood pot is versatile in serving, pairing well with crusty bread for dipping, pasta, or rice. Choi mentions that this dish is a favorite of her mother, who often requests it.

The recipe and its preparation details are featured in Choi's cookbook 'Hand Taste: Cook Like a Korean Grandmother,' highlighting the fusion of Korean and Italian American flavors in her cooking.