Ms. Park’s kimbap, on the other hand, is built for pleasure. Blue crab legs and claw are cracked and given a three-day soak in soy sauce, among other things, which gives them an impressive amount of flavor. With her tidy, refined, French-influenced neo-traditionalism, Ms. Park could become something like the Alain Ducasse of Korean cooking. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Source: New York Times May 28, 2019 16:05 UTC