Cycle 3 – Item 178
1 (Sun) July 2012
Rice Noodles in Tomato-Parmesan Sauce with Crab and Corn
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
Based on my standard tomato-parmesan recipe, which I’ve been using these days as a platform for various other ingredients, this time with crab stock and flecks of crab meat. The sweetness of the canned corn paired beautifully with the briny shellfish flavor, as always.
I discovered too late that I didn’t any pasta in my pantry, so I experimented with rice (pho) noodles. Not too bad, though the squishy rice noodles didn’t have the firm texture of al dente pasta. It reminded me of college, when I used to combine boiled spaghetti with instant jjajang sauce, representing one step forward from ramen in my evolution as a cook.
(See also FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)