Name: Kimchi Jambalaya (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Spanish Fusion
Ingredients: 1 lb Iberico pork-cut into 1-inch cubes; 1/2 lb Spanish chorizo-sliced; 1 lb Jumbo shrimp-peeled and deveined; 1 1/2 cups Arborio rice; 4 cups Homemade chicken stock; 1/4 tsp Saffron threads; 1 cup Mature kimchi-chopped; 1/4 cup Dry sherry; 1 tbsp Rice wine vinegar; 1/2 cup Yellow onion-brunoise; 1/2 cup Red bell pepper-brunoise; 1/4 cup Celery-brunoise; 4 cloves Garlic-minced; 2 tbsp Olive oil; 1 tsp Smoked paprika; 1/2 tsp Cayenne pepper; Salt Fleur de sel; Black pepper Freshly ground black pepper

Recipe tier

A refined Kimchi Jambalaya featuring premium Iberico pork, saffron-infused rice, and a complex kimchi reduction. This dish showcases a balance of flavors and textures.

Total 1h

Serves 6

Steps 13

Ingredients 18

Soundtrack the cook

Dinner party · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Protein
1 lb 450 g Iberico pork-cut into 1-inch cubes
lb 225 g Spanish chorizo-sliced
1 lb 450 g Jumbo shrimp-peeled and deveined
Rice & Broth
1 cups 300 g Arborio rice
4 cups 960 mL Homemade chicken stock
tsp 1.25 mL Saffron threads
Kimchi Reduction
1 cup 150 g Mature kimchi-chopped
cup 60 mL Dry sherry
1 tbsp 15 mL Rice wine vinegar
Aromatics & Vegetables
cup 70 g Yellow onion-brunoise
cup 70 g Red bell pepper-brunoise
cup 35 g Celery-brunoise
4 cloves 12 g Garlic-minced
Spices & Seasonings
2 tbsp 30 mL Olive oil
1 tsp 5 mL Smoked paprika
tsp 2.5 mL Cayenne pepper
Salt to taste Fleur de sel
Black pepper to taste Freshly ground black pepper

Equipment

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Instructions

🎙️ Cook with voice coach

Prepare the Kimchi Reduction: In a small saucepan, combine Kimchi, Dry sherry, and Rice wine vinegar from the Kimchi Reduction group. Simmer over medium heat for 20-25 minutes, or until reduced to a thick paste. Set aside.
Infuse the Stock: Heat Homemade chicken stock from the Rice & Broth group and add Saffron threads. Let steep for 15 minutes.
Heat Olive oil in a large pot or Dutch oven over medium-high heat.
Add Iberico pork and Spanish chorizo from the Protein group and cook until browned, about 5-7 minutes. Remove from pot and set aside.
Add Yellow onion, Red bell pepper, and Celery from the Aromatics & Vegetables group to the pot and cook until softened, about 8-10 minutes.
Add Garlic from the Aromatics & Vegetables group and cook for 1 minute more.
Stir in Smoked paprika and Cayenne pepper from the Spices & Seasonings group.
Add Arborio rice from the Rice & Broth group and toast for 2-3 minutes, stirring constantly.
Deglaze the pot with a splash of the saffron-infused stock, scraping up any browned bits from the bottom.
Gradually add the saffron-infused stock, 1 cup at a time, stirring constantly until each addition is absorbed before adding the next. This should take about 20-25 minutes.
Stir in the Kimchi Reduction and return the pork and chorizo to the pot.
Add Jumbo shrimp from the Protein group and cook for an additional 3-5 minutes, or until shrimp is pink and cooked through.
Season with Fleur de sel and Freshly ground black pepper from the Spices & Seasonings group to taste. Let stand for 5 minutes before serving.