Kook is a recently opened Korean restaurant in New York City’s East Village neighborhood that serves a nouveau Korean interpretation of a Scotch Egg – they call it the Crispy Rice Egg. Kook’s interpretation of a Scotch Egg wraps a mixture of pork, kimchi and rice around a hard boiled egg, coats it in bread crumbs and then deep fries it. They serve the Scotch Egg covered in a home made sauce made of mayonnaise, Korean red pepper paste, shrimp paste and three types of tea. The resulting dish is fabulous – the Kimchi added a traditional Korean spice flavor profile to the Scotch Egg and the sauce reminded me of a creamy curry sauce. The egg they use is relatively small, so there is a lot of Kimchi sausage wrapping to enjoy.