Shoulder Rack with Kimchi Tomato Chutney, Get the Maillard Right and Simply Top with Sauce

Steps

1. 1

   Trim the shoulder rack, then season with salt, MSG, and drizzle with olive oil.

2. 2

   Heat pure olive oil in a pan over high heat and sear both sides for 3 minutes each to achieve the Maillard effect (based on 2cm thickness).

3. 3

   Slice the onion.

4. 4

   Cut the sour kimchi into small pieces using scissors.

5. 5

   Saute the onion in the pan until translucent.

6. 6

   Add the kimchi and cook until the moisture is completely gone.

7. 7

   Add tomato sauce, balsamic vinegar, and sugar; reduce until all moisture is evaporated.

8. 8

   Stir in whole grain mustard and finely chopped scallions to complete the chutney.

9. 9

   Spoon the kimchi tomato chutney over the seared shoulder rack and garnish with wasabi, cumin, and scallions to finish.