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.
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 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.
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.
Learn how to combine diverse flavor profiles into something totally unique and delicious.
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.
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.
Edward teaches how to steam fish packets filled with vegetables and a spicy marinade. From mixing the marinade, blanching and shocking cabbage leaves, and chopping vegetables, you will gain an array of essential skills. One of the most intriguing components is the creamy egg yolk sauce, which is a rich contrast to the light-tasting fish.
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.
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.
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.
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.
YesChef is the streaming platform for cooking that lets anyone watch video lessons taught by internationally renowned chefs.
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YesChef lets you watch, learn and cook anytime, anywhere, from your smartphone, computer, tablet or TV. Every membership includes unlimited streaming and access to our ever-growing library of classes by the world's best chefs.
Other online classes are boring and uninspiring - YesChef transports you to the culinary capitals of the world in an immersive and inspiring experience that teaches you the fundamentals of cooking through the eyes of each celebrated chef.
Every YesChef class takes you on a globe-trotting, mouth-watering culinary journey, and includes around 12 video lessons that are 22 minutes long on average (7-40 minute range), plus an hour-long cinematic documentary film about the life, food and culture of each chef and location.
You also get access to a PDF cookbook, step-by-step guided lessons, detailed recipes and the ability to easily jump back to specific moments in every video.
YesChef is for anyone who loves food and cooking, regardless of your skill level, age or experience. Yeschef offers a growing library of classes across various cuisines, from Italian, American, Argentinian, Israeli, Indian, Jamaican and more. But it's also much more than that, as each chef imparts the culinary knowledge it took them a lifetime to master.
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