Edward Lee | YesChef

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Edward’s class

Take a journey with James Beard Award winning chef Edward Lee as he takes you into his home kitchen and teaches you his Korean flavors with a Southern twist. Bring Edward’s unique flavor profiles home as you make delectable meals for your loved ones, including dishes like Fried Chicken with Gochujang Sauce & Slaw, Cabbage Steamed Fish, Kohlrabi Kimchi, Savory Peanut Butter, and Steak with Kalbi Butter. Edward’s class is an exclusive video experience with more than 5 hours of original content, including an in-depth documentary about his life and 12 in-kitchen lessons in which he teaches over 30 original recipes and techniques.

Class Sample

Browse Edward’s Recipes

1. Open Fire Grilled Steaks

Is there a better way to eat steak than under a melty layer of Korean kalbi butter? An easy and delicious way to elevate your steak. Edward also explains how to check for doneness, manipulate the fire, and accomplish a smoky taste.

2. Gochujang Sauce

It’s spicy, tangy, sweet, and sultry – gochujang sauce hits all the right notes for the ultimate flavor bomb. Put it on fried chicken or keep it in the fridge to bring spice to everything else.

3. Shallow-fry Fried Chicken

Follow these simple steps and your buttermilk fried chicken will come out perfectly juicy on the inside and crispy on the outside.

4. Asian Pear & Cabbage Slaw

Bump up boring coleslaw with this creative riff. The Asian pear and cabbage bring a crisp sweetness and punch of bright acidity.

5. Spicy Asian Marinade

Learn the basics of making flavor-packed marinades and how to build flavors.

6. Cabbage Steamed Fish

A delicious and healthy meal that’s easy to make any night of the week. Learn how to steam fish with vegetables and filled with intricate flavors. Cabbage makes the perfect vessel for a wrap. Learn how to blanch, shock, and stuff the cabbage. Healthy, gluten-free, and easy to make!

7. À la minute Miso Hollandaise Sauce

One of the most intriguing components of this dish is the creamy egg yolk sauce, a riff on the classic Hollandaise sauce with miso paste, bringing a rich and umami-packed contrast to the light tasting fish.

8. Meat Stock

There’s no better way to stay cozy than with a fatty and elegant meat stock. Boil beef bones with aromatics for hours for a bold broth.

9. Ham Salt

It’s always important to repurpose leftovers, that’s why yesterday’s ham is wonderful when turned into ham salt. Learn how to freeze ham, grate on micro plane, then toast in oven until dried. The result? Tons of added flavor.

10. Braised Tofu & Daikon Radish

Edward highlights silken tofu in this dish of fatty broth, braised daikon and an apple-ginger puree. Beyond demonstrating how to create a rich broth, braise vegetables, and plate an elegant dish, he also emphasizes knife skills such as cutting radishes into perfect cubes and matchsticks.

11. Kohlrabi Kimchi

With just a few ingredients, you too can simply ferment foods at home. Edward shows how to make kimchi from kohlrabi, which is a dense vegetable that can hold up well through fermentation. While this vegetable is less traditional for kimchi, expect the usual elements like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.

12. Kimchi Jarring

Packing kimchi in a jar is a skill of itself. Once you learn this technique, you’ll be able to turn so many vegetables into delicious kimchi.

13. Eggplant, Bologna & Mushroom Burnt Toast

Edward teaches how to utilize one of his signature flavors: Burnt. Discover the gentle balance of burning without charring, as you learn how to master the Maillard reaction and release deliciousness from the simplest ingredients. Recreate Edward’s his favorite childhood sandwich and learn how to sear and caramelize as you elevate the gentle flavors of eggplant, mushroom and bologna, along with roasting garlic to enhance mayonnaise.

14. Roasted Garlic Mayonnaise

Roasting garlic in aluminum foil on the grill is the best way to roast garlic. It’s perfect to enhance the flavor of any dish.

15. Seared Bologna Eggplant & Mushrooms

Recreate Edward’s favorite childhood sandwich. The restaurant-style reinterpretation with seared Japanese eggplant and mushroom elevates the classic dish, adding roasted garlic to enhance the mayo.

16. Savory Asian Peanut Butter

Learn the basics of making savory, creamy peanut butter. His method involves roasting peanuts and blending them with Asian ingredients like sesame oil for an umami-tasting butter that is perfect to use in cooking and not just spreading on toast.

17. Peanut Braised Chicken Drumsticks

Let braised chicken drumsticks come to the rescue with this wonderful weeknight recipe. Bring excitement to your family dinner and make it faster, easier, and tastier.

18. Carolina Gold Coconut Rice

Turn simple rice into a showstopper. Simmer rice in coconut milk for a rich and sweet complexity.

19. Oysters & Grits in Bourbon Brown Butter

Edward revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters.

20. Creamy Grits

This comfort-worthy, flavor-bursting dish brings together four unique flavors and textures including oysters, bourbon brown butter, creamy grits, and hot vinegar.

21. Bourbon Brown Butter

This isn’t your typical brown butter. The tantalizing bourbon and butter aromas will make you want to cook this dish again and again.

22. Poached Oysters

Seafood lovers, take note. Learning how to shuck an oyster is an essential skill. Watch this and you’ll never have any shucking doubts again.

23. Hot Vinegar

This is an essential item to have on hand in your pantry. Ingredients marinate in a jar for a month and bring tons of complexity to any dish.

24. Kalbi Compound Butter

Seasoned butter is one of the most versatile things to keep on hand, especially when seasoned with Korean barbecue flavors and topped on a steak. That’s why magical things happen when soy sauce, sesame oil, and butter come together.

25. Open Fire Grilled Vegetables

26. Pickled Watermelon Rind

Don’t throw away watermelon rinds because you can pickle that! There’s nothing better in the summer than an ultra fresh watermelon, that’s why Edward likes to save the rinds, pickle it, and bring acidity and crunch to barbecue dishes.

27. Roasted Banana Barbecue Mop Sauce

This Filipino-inspired roasted bananas shows that a barbecue sauce can go in numerous directions.

28. Grilled Quail

Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.

29. Barbecue Brine

Make your barbecue better with this easy to make brine.

30. Grilled Sweet Potatoes

For the dreamiest grilled sweet potatoes — with creamy insides and very crispy outsides — follow this recipe.

31. Tomahawk Steaks

Join Edward and Ben, home chef and community leader, as they throw a fun backyard barbecue for their friends and family. Learn Ben's special brine, how to handle a variety of meats and vegetables on the grill, including Tomahawk pork chops, asparagus, and sweet potatoes.

32. Quail with Mop Sauce

33. Asparagus and Pine Nut Salad

When asparagus season rolls around, throw them on the grill for a nice burnt char. The pine nuts bring an added nutty contrast.

34. Peanut & Popcorn Watermelon Brûlée

Edward explores the complexity of watermelon with this whimsical salad. Simple techniques like stove-popping buttery popcorn, boiling and frying peanuts, and creating a crunchy Brûlée top make up this surprising plate.

35. Buttered Popcorn

Make the best buttered popcorn imaginable.

36. Sweet and Savoury Fried Peanuts

Learn how to simmer peanuts in sugar syrup with soy sauce, dry and shallow fry in peanut oil.

37. Watermelon Brûlée

This crunchy watermelon Brûlée brings an element of surprise to this dish.

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Edward

Lee

Teaches his

Korean-American Cuisine

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