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Edward

Lee

Teaches his Korean-American Cuisine

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

Starting at $12.99/m (billed annually) for all of YesChef

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From Edward's Class
Discover exclusive video lessons from Edward Lee's YesChef 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.

What students are loving

"Truly a beautiful recipe of compound butter."

Gordon G.

"Beautiful and flavorful-looking dish."

Anita R.

"Thank you, I'll never buy store-bought again, delicious thank you... making in small batches much easier to use for a variety of dishes🥜."

Di Y.

"I enjoyed seeing how a simple tasty meal came together, I could almost taste it at the end - well done to all."

Charmaine .

"Great class. Takes out all the fear of fermentating. The discussion on "playing with your food" is spot on."

Carmen W.

"I am already at the store buying these ingredients! So happy with YESCHEF. Love the format as it inspires me to try new recipes!!"

Suzanne A.

"It looks interesting, & will be trying the Kimchi myself, thank you Chef."

Charmaine .

"Amazing. Looks so delicious. You have inspired me to “fry”."

Sharon G.

"Delicious. I love all the detail in the instructions."

Linda P.

"Love this! he makes cooking accessible for everyone."

Bre V.

"Awesome. The trick with the egg carton to keep the crust on the chicken is great. I always wondered why the crust wouldn’t hold. Thank you, chef."

Katrin .

"Very beautiful and touching, a very humble chef. May God always bless him and his family."

Parvin .

"Excellent! Informative, beautifully filmed and interesting."

Cathy C.

"So wonderful! Thank you. Steak has always been hard for me to gauge as well. Glad I’m not alone. Agree so much about more ethical treatment of animals we use for food. Less steroids, less antibiotics. Thank you again! Going to try Chimichurri!"

Marylin A.

"I enjoyed the 1st video & love how creative the chief is. I would never think of a BBQ sauce using bananas. I'm not sure if it's the video or my internet but it kept freezing, I jumped it forward then it was ok. Overall a good watch, thank you."

Charmaine .

"This is a great story. I enjoyed learning about Kentucky and Chef Lee's amazing journey."

Yamilet S.

"Very interesting. I especially liked the approach that the cooking begins way before you buy your ingredients - on farms and fields! Beautiful pictures."

Katrin .

"I enjoyed immensely watching our first YesChef episode with Edward Lee."

Suzanne A.

"I am so looking forward to making this meal. The egg yolk sauce is a valuable addition to my recipe book. You have inspired me."

Velvet B.

"This is one of my favorite lessons or stories."

Vanessa d.

"Had fried bologna as kid. I’ll be trying this one. Really learned about the char, and when burn is essential and what to watch for in your product"

Celeste D
Celeste D.

"Beautiful in so many ways! Thank you so much!"

Donna M.

"Love the philosophical presentation and how food is more than just food."

Todd h.

"I loved the way he was just making a meal. Not really doing anything cheffy. Just making supper. Really Cool."

Jim H.

"Can’t wait to try this!! So beautiful 😍"

Jodi C.

"Great in-depth documentary which I suspect will lend more meaning to the classes that follow."

Daniel D.

"I want to try these recipes soon!"

Kathy C.

"Amazing peanut butter, although my ended much darker since I pushed the peanut a little further during roasting. Super savery."

Nicholas S.

"Can't wait to try this!!!"

Tiffany D.

"enjoyed watching the evolution of his style of cooking."

Theresa P.

"This looks absolutely amazing, and I can't wait to try it!"

Beth b.

"Chef Lee, this is a fantastic dish. Being from the south on the Gulf Coast and now living in Seoul, I genuinely love Korean and Southern fusion. KC."

Keith C.

"Comforting recipe. Not too difficult to make. Tradition meets modernity in use of ingredients."

Belinda K.

"Well explained, can’t wait to try it."

Samir H.

"Enjoyed Chef Lee, his wife, family & friends… food brings us together. I will be making the steamed fish dish this weekend.,. So inspiring!"

Deeann V.

"Beautiful.I will try this myself."

Ifeoma T.

"Great… loved this… love the fresh. approach to the food. Loved the lesson on KimchI and fermentation Its took the fear away- I will definitely vibe trying y own kimchi…. Jill B"

Jill B.

"Very cool way to do fish. Learned a few things!"

Gene l.

"This banana sauce was very interesting. Definitely going to try it. I love serving quail, and learning new ways to prepare it. A little elegance."

Stephen E.

"Looks amazing, I can't wait to make a jar or two..."

Scott C.

"Excellent ~ well presented and inspirational."

Colleen L.

"Looks sooo goood can't wait to try!"

Gwen l.

"So very informative. Learned so many new things. Appreciated my first class."

Vicki H.

"This looked delicious and simple, I loved the tips about getting everything out before starting the sauce., cant wait to try it."

Trish S.

"This dish was flat out amazing! It was unique, and out of the ordinary.I love the combination of tradition and uniqueness of the dishes."

Rebecca R.

"I love the concept of this dish. It's simplicity. The only thing missing is trying it for myself and, of course, tasting it!"

Stephen E.

"A real great recipe. Easy to make and the taste is amazing. I love KimchI and I was always afraid to make it by myself but now I won't stop to ferment."

Lena K.

"Really great descriptions of texture and technique. Very helpful compared to just following ingredients in a recipe."

John C.

"I love how Chef Lee presents his fried chicken lesson calmly, in slow pace, so no details are missed. Also, he pays attention to safety in frying and not rushing through the steps! Very enjoyable to watch and learn!"

Katalin M.

"Looks amazing and very doable. Love yeschef"

S S.

"Fantastic! The combination of kohlrabI and apple is genius. Thank you Lee!"

Pavla G.

"Great to learn about Chef Lee, his background as well as his philosophy on cooking!"

Dawn L.

"It all looked wonderful...Just challenging enough, delicious.. Loved the cultural connections with Soul food and Korean flavors..."

Cathy B.

"Loved watching this. Very inspiring and heartfelt!"

Jaime T.

"I can hardly contain my eagerness to make this!"

Barbara L.

"That was great, I will try to do the tomahawk pork!"

Barbara T.

"I'm making all of this!"

Terri F.

"this will be great to make sauces for noodles! I used to take a jar of PB and add curry powder to it. I can't wait to try this recipe using peanuts with the shichimI togarashi!"

Marion R.

"Very nicely done -- Enjoyed learning about Edward and his background!"

Anita R.

"What stands out for me was how they were experimenting with burning different foods, tasting and giving their thoughts. Thanks!"

Jeanne T.

"Thank you for showing us that it’s ok to not be perfect, and for showing us that even the best chefs in the world sometimes will not cook to perfection. I love that chef is STILL exploring and pushing, and you showed us that. Very motivating. Thank you"

Eric S
Eric S.

"The chef makes shucking oysters look easy. I loved the tutorial and my first batch of grits after watching were so much better than before."

Kay b.

"Loved it! Look beautiful too!"

Annette D.

"Didn't expect to like it but it sounds delicious! I'm going to try it."

Leslie m.

"So nice to see simple processes but new ingredients I’d never heard of before."

Wesley W.

"Looks lovely, can get the name of the Japanese ingredient he added, I didnt catch it, and also were would I buy it? I enjoyed watching him make the peanut butter. Thank you."

Eve D.

"I absolutely love the flavours that come together in this recipe. I will definitely make this again as it is now a family favourite! Thank,you 🌷"

Dianne B.

"Absolutely...looks stunning dish...I love the idea of ham salt 🤤 it will kick the flavor in a different level...."

Deepak A.

"Thank you for this! I’m excited to try it. Fermenting and bone broth are the crafts I wish to educate myself on!"

Linda C.

"Don’t you find that others’ cooking almost always tastes better than your own? Thank you for sharing your experience."

Tonia C.

"Isn't intimidating - lovely way to cook fish."

Christine R.

"Loving this already."

Maureen P.

"Such an amazing story. I am excited to make the compound butter! My husband is from Lexington, and connections in the organic beef industry and the Louisville area. Very cool. Love his approach."

Kate C.

"Can't wait to make this chicken!"

Kathleen S.

"It is a pleasure to meet the Chefs, in this type of way, showing their Food, Communities and Families.Thanks!"

Deborah P.

"Just made this for my family. The KalbI butter was fantastic. Grilled the lemon and lightly drizzled over meat and veggies. Perfect BBQ meal."

Gill M.

"So much fun to watch. Will try tonight!"

Marie F.

"Holy delicious. Thank you!"

Libby M.

"Love this. So simple. So beautiful. Smart contrasting flavors and textures."

Scott C.

"an "alla minute" sauce?!"

Cheryl S.

"So beautiful, thank you Chef, for this special delicious Cabbage steam fish!!!"

Clara I.

"Been cooking meats on an open fire for years. Great lesson. Nicely done."

Ed L.

"This was a easy lesson to follow and prepare three wonderful foods, so looking forward to giving this a go. Thank you."

Debra C.

"Love it love it 😍 have to try it Thanks Chef🙏🏼🙏🏼🙏🏼!"

Amal H.

"Wow! Very impressive."

Mike M.

"Great story. Love your approach to success. Good Luck!"

Jeff W.

"This was beautiful! So many layers of Flavor and still a super healthy dish."

Luis B.

"Can’t wait to try this recipe, looks delicious."

Veda D.

"Wow... I cannot wait to make this. Since I am Greek would feta cheese be a good add-on?"

Mary K.

"That looks so good - I can’t wait to try it!"

Monica F.

"Really looks nice and simple!"

Matthew H.

"I Thought Edwards's last commentary nailed it.'The more you cook, the better you get at it,...you trust your palate'."

Rafah S.

"Nicely filmed and honest!"

Wesley W.

"I've made this several times, always delicious! I've also sought out Carolina Gold rice, and am loving it. Thank you!"

..

"A must-try recipe. Will be getting the ingredients soon."

Giroflee A.

"Great episode we are going to love this show!"

Arnold S.

"Very nice lesson can’t wait to grill!"

Warren F.

"Very interesting story and journey. I am excited and motivated to learn to see where this journey takes me. I am confident even with future culinary failures, I will enjoy the ride."

Timm P.

"Can't wait to try this recipe this weekend! Looks so delicious!"

Trisha F.

"Incredible! This alone was worth the price of admission."

Mike M.
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.
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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
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Edward’s lesson plan

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.

Learn how to make classic shallow-fried chicken with Edward's Korean-inspired gochujang sauce, and a side of tangy and bright Asian pear slaw. Get the best tips for achieving crispy chicken skin and juicy interiors. Master the art of shallow-frying chicken with Edward's easy-to-follow recipe.

Learn how to make a nutritious and delicious meal for any night of the week with Edward's easy-to-follow tutorial. Master the art of steaming fish, mixing marinades, blanching and shocking cabbage, chopping vegetables, and creating a miso Hollandaise sauce. Get all the essential skills you need to make a restaurant-quality meal in your own kitchen.

Learn how to create a flavorful, luscious silken tofu dish with a fatty broth, braised daikon, and an apple-ginger purée. Master knife skills and learn how to cut radishes into perfect cubes and matchsticks with Edward's guidance. Plate an elegant dish that will impress your dinner guests.

Edward shows how to make kimchi from kohlrabi, a dense vegetable that holds up well when fermented. Beyond the kohlrabi, expect the usual kimchi suspects like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.

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.

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.

Braise poultry and simmer coconut rice in a flavorful miso and peanut mixture and you’ll have a warming, family-style dish. Learn how to to build flavor through caramelization and the secret to preparing perfect rice.

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

Want to cook steaks better on the grill? Watch this lesson. Edward explains how to check for doneness, manipulate the fire and accomplish a smoky taste.

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.

Join Edward and Ben, home chef and community leader, as they throw a backyard barbecue. Learn Ben's special brine, and how to grill meats and vegetables.

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.

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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.

112K followers
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.

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