Renowned chef shares tantalizing eating option concocted from exotic species disrupting natural habitats: "It's astonishing!"
In the bustling city of New York, Jeju Noodle Bar, the first and only noodle restaurant in the United States to earn a Michelin star, has been causing a stir on social media. The culprit? A unique and sustainable dish prepared by Chef Douglas Kim – green crab pasta.
Green crabs, an invasive species in marine ecosystems, cost $4 each and have been causing havoc in North American waters. According to NOAA Fisheries, these crustaceans destroy seagrass while hunting and burrowing, and have few predators, often outcompeting local species for food and habitat.
Chef Kim's innovative approach to the green crab problem has been met with widespread approval on TikTok. TikToker Danny Kim described the dish as a "10 out of 10," while other users were impressed with its creativity. One TikToker commented, "It's amazing how easily this chef turned $20 into such a delicious dish!"
The meal, which also included ingredients like razor clams and pasta, was documented in detail by Danny Kim as he prepared it. Another TikToker noted, "That's a $60 dish since restaurants charge at least three times their cost for overhead." However, some TikTokers disagreed that $20 constituted a budget meal for the green crab pasta.
The green crab's arrival in North America can be traced back to the 1800s, when they hitched a ride on ships. Today, they can be found as far north as Alaska, as evidenced by recent observations in 2022.
Harvesting green crabs provides a positive alternative to combat their spread, and resources are available for those interested in catching them. The newsletter offers easy tips to save more and waste less, including the most interesting sustainable kitchen change to try – the reduction of waste.
For those looking to try the green crab pasta recipe themselves, resources are available online. With Chef Douglas Kim's recipe, it's possible to turn an invasive species into a delicious and sustainable meal. The article was first published on The Cool Down.
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