Teaches his

Korean-American Cuisine

5 hours  ●  13 lessons  ●  36 recipes
Join Edward on a culinary journey to explore his cross-cultural roots, combining Korean flavors with Southern comfort foods.

Starting at $9.8/m (billed annually) for all of YesChef

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Join thousands of students who have already taken this class
Travel to Kentucky and feed your knowledge of Southern cuisine

Bring Edward’s unique flavor profiles home as you make delectable meals for your loved ones. Learn how to make signature dishes like Fried Chicken with Gochujang Sauce and Oysters and Grits.

Get to know Edward

Stream 5 hours of video, including a documentary that takes you to Kentucky where you’ll discover Edward’s roots and inspirations, alongside 12 bite-sized lessons that immerse you in his food.

Learn his secrets

Learn the recipes, practical techniques, and secrets from the James Beard Award-winning chef in his first-ever hands-on online class. Master the foundations of cooking and the building blocks of flavor and cuisine.

Cook his food

Become a better cook. Get into the kitchen with a whole new repertoire of dishes that will elevate your cooking to new heights. Recreate over 30 incredible Korean-American recipes to make your family happy.

transform how you cook
Embrace Bold Ingredients

Learn how to combine diverse flavor profiles into something totally unique and delicious.

Balancing Flavor Profiles
Learn how to balance complex flavor profiles. These are the types of skills that will guide you through your life as a cook.
Gaining Control in the Kitchen
Be in control in your kitchen, and don't let the kitchen control you.
Making Restaurant-Quality Dishes At Home
Forget ordering takeaway and make the most delectable dishes at home. Your fried chicken will be the talk of the town!
Explore unique flavor combinations
Edward uncovers incredible Southern and Korean flavor combinations.
Bring Barbecue to the Next Level
Elevate your grill to new standards. Wow friends and family with an incredible backyard BBQ.
Recipe Inspiration
Be inspired. Develop a collection of recipes that will get you cooking any meal of the day, any time of the year.
Master The Basics
Edward teaches practical guidance and all the kitchen basics: the how, the what, the when, the why.
Comfort and Confidence in Your Home Kitchen
Gain a new sense of freedom and confidence in your own kitchen, empowering you to cook more at home.
Developing Your Unique Cooking Style
Learn the skills - both big and small - that will form the backbone of your cooking. Techniques that you'll use every day.
Nourishing Loved Ones
Nourish yourself and wholesomely feed the people you love. Don't just learn recipes, learn how to cook with appreciation and joy.
Cooking Fundamentals
Master one of life’s greatest pleasures and become not only a good cook but a great one.
All Levels Welcome
No matter what type of cook you are, make the kitchen your playground!
Wow your loved ones tonight with the food of the world’s greatest chefs, made by you.
Get instant access to all YesChef classes now
Get instant access to all YesChef classes now
get inside
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

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.

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.

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

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

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

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!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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

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

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

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.

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.

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.

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.

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.

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

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.

Make your barbecue better with this easy to make brine.

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

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.

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.

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

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.

Make the best buttered popcorn imaginable.

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

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

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meet your teacher
Edward Lee

Edward Lee is an accomplished chef, author, TV personality, and owner of 610 Magnolia, the acclaimed Louisville restaurant. A Korean-American born in Brooklyn, Edward’s fascination with food was sparked in part by his grandmother, who made traditional Korean dishes. Edward began cooking professionally at age 22 and worked in kitchens in New York City, but a trip to Louisville for the Kentucky Derby in 2001 would change his life. He became enamored with Southern cuisine and the city of Louisville, and he moved there shortly after.

Edward won the James Beard Award for Best Book of the Year in Writing and he has been a finalist many times in the category of Best Chef: Southeast. He hosted the Emmy Award nominated TV series, “The Mind of a Chef, and was a finalist on Bravo’s Top Chef. Through the LEE Initiative, his non-profit organization, Edward aims to promote diversity, equality, and jobs in the restaurant industry.

Discover Edward Lee’s dishes, secret tips, and favorite recipes.

Learn how to cook the foods that made Edward the chef he is today. Make Edward’s favorite recipes in your own home kitchen. You’ll leave Edward’s class inspired and with a whole new set of culinary skills.

Edward's Story
Documentary | Inspirational | Louisville, Kentucky
Edward Lee’s Documentary Film
53 min

Chef Edward Lee refuses to be defined by his heritage, culture, or geography. Born Korean, raised in Brooklyn, living in Louisville, Kentucky - Chef Lee is more than the sum of his parts. Discover the city, people, and places that make chef Lee tick, and have inspired his new cuisine that goes beyond any boundaries.

Get into Edward'S kitchen and learn his incredible recipes
12 lessons
Fried Chicken with Gochujang Sauce & Slaw
17 min
Cabbage Steamed Fish with Miso Hollandaise
28 min
Braised Tofu & Radish with Ham Salt
21 min
Kohlrabi Kimchi
15 min
Eggplant, Bologna & Mushroom Burnt Toast
20 min
Savory Asian Peanut Butter
7 min
Peanut Braised Chicken with Coconut Carolina Rice
21 min
Oysters & Grits in Bourbon Brown Butter
24 min
Open Fire Grilled Steaks & Vegetables with Kalbi Butter
18 min
Grilled Quail with Banana Barbecue Mop
27 min
Backyard Barbecue
15 min
Peanut & Popcorn Watermelon Brûlée
19 min
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