Week 2: Kimchi Shrimp Tagliatelle

Kimchi Shrimp Tagliatelle, mixed with sweetfish roe

Ingredients:

Head-on shrimps, kimchi, some gochujang, tomato, carrot, celery, garlic, sweetfish roe

salt, sugar, honey, black pepper

pan fry the kimchi first, then add tomato and a little bit of gochujang, after some caramelization, add some water and simmer

pan fry shrimp head and shrimp and small amount of garlic for 1 minute, then add some chopped carrots and celery, after a few minutes, add water and simmer for 30 minutes.

Use a strainer, combine the liquid form the shrimp skin stock to the tomato sauce. Pick a few small pieces of carrot and celery, 1 shrimp head, also add to the tomato sauce.

Pick out tomato skin and a few kimchi pieces from the sauce, blend until smooth. Add sugar, honey, and salt to taste.

After mixing the pasta withe blended sauce, turn off heat, add some fish roe. Add black pepper.