Edward Lee | YesChef

From Edward's Class

Discover exclusive video lessons from Edward Lee's YesChef class.

Edward's Story Edward Lee

Fried Chicken with Gochujang Sauce & Slaw Edward Lee

Cabbage Steamed Fish with Miso Hollandaise Edward Lee

Braised Tofu & Radish with Ham Salt Edward Lee

Kohlrabi Kimchi Edward Lee

Eggplant, Bologna & Mushroom Burnt Toast Edward Lee

Savory Asian Peanut Butter Edward Lee

Peanut Braised Chicken with Coconut Carolina Rice Edward Lee

Oysters & Grits in Bourbon Brown Butter Edward Lee

Open Fire Grilled Steaks & Vegetables with Kalbi Butter Edward Lee

Grilled Quail with Banana Barbecue Mop Edward Lee

Backyard Barbecue Edward Lee

Peanut & Popcorn Watermelon Brûlée Edward Lee

Fried Chicken with Gochujang Sauce & Slaw

Condiments
•
American
•
Comfort

Lesson from Edward Lee's class

Video time: 17 min

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.

In this lesson

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.

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.

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.

Cabbage Steamed Fish with Miso Hollandaise

Condiments
•
Asian
•
Barbecue

Lesson from Edward Lee's class

Video time: 28 min

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.

In this lesson

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.

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!

Spicy Asian Marinade

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

Braised Tofu & Radish with Ham Salt

Condiments
•
American
•
Comfort

Lesson from Edward Lee's class

Video time: 21 min

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.

In this lesson

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.

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.

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.

Eggplant, Bologna & Mushroom Burnt Toast

Condiments
•
American
•
Barbecue

Lesson from Edward Lee's class

Video time: 20 min

In this lesson

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.

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.

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.

Oysters & Grits in Bourbon Brown Butter

Condiments
•
American
•
Cocktail Hour

Lesson from Edward Lee's class

Video time: 24 min

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

In this lesson

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.

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.

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.

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.

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.

Open Fire Grilled Steaks & Vegetables with Kalbi Butter

Main Dishes
•
American
•
Barbecue

Lesson from Edward Lee's class

Video time: 18 min

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.

In this lesson

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.

Open Fire Grilled Vegetables

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.

Grilled Quail with Banana Barbecue Mop

Condiments
•
American
•
Barbecue

Lesson from Edward Lee's class

Video time: 27 min

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.

In this lesson

Grilled Quail

Roasted Banana Barbecue Mop Sauce

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

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.

Backyard Barbecue

Main Dishes
•
American
•
Barbecue

Lesson from Edward Lee's class

Video time: 15 min

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.

In this lesson

Quail with Mop Sauce

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.

Tomahawk Steaks

Ben's teaches Edward Lee his Tomahawk pork chops, grilled to crispy perfection.

Grilled Sweet Potatoes

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

Barbecue Brine

Make your barbecue better with this easy to make brine.

Peanut & Popcorn Watermelon Brûlée

Desserts
•
American
•
Entertaining

Lesson from Edward Lee's class

Video time: 19 min

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.

In this lesson

Watermelon Brûlée

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

Sweet and Savoury Fried Peanuts

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

Buttered Popcorn

Make the best buttered popcorn imaginable.

Peanut & Popcorn Watermelon Brûlée

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.

"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.

"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.

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

Edward’s lesson plan

1. Edward's Story

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.

2. Fried Chicken with Gochujang Sauce & Slaw

3. Cabbage Steamed Fish with Miso Hollandaise

4. Braised Tofu & Radish with Ham Salt

5. Kohlrabi Kimchi

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.

6. Eggplant, Bologna & Mushroom Burnt Toast

7. 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.

8. Peanut Braised Chicken with Coconut Carolina Rice

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.

9. 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.

10. Open Fire Grilled Steaks & Vegetables with Kalbi Butter

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.

11. Grilled Quail with Banana Barbecue Mop

12. Backyard Barbecue

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.

13. Peanut & Popcorn Watermelon Brûlée

Still Have Questions?

General Questions

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Edward

Lee

Teaches his Korean-American Cuisine

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