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Edward’s Story
    Lesson from Edward Lee's class

    Video time: 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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    Edward Lee
    Teaches his Korean-American cuisine
    Join Edward on a culinary journey to explore his cross-cultural roots, combining Korean flavors with Southern comfort foods.
    Wow your loved ones tonight with the food of the world’s greatest chefs, made by you.
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    What you'll learn

    Documentary

    Discover the stories behind the chef and his food as you immerse yourself in the chef’s backstory before diving into the lessons

    Inspirational

    Go on an inspiring journey to the chefs home and city, to uncover their influences and get inspired to start cooking

    Louisville, Kentucky

    Travel to Edward’s home in Louisville as you take a culinary adventure to uncover his story

    Edward Lee
    Teaches his Korean-American cuisine
    Join Edward on a culinary journey to explore his cross-cultural roots, combining Korean flavors with Southern comfort foods.

    Edward Lee
    Teaches his Korean-American Cuisine

    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.

    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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    What our students have to say

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

    Bre V.

    "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.

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

    Todd h.

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

    Daniel D.

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

    Theresa P.

    "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.

    "Excellent ~ well presented and inspirational."

    Colleen L.

    "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.

    "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.

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

    Tonia C.

    "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.

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

    Deborah P.

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

    Jeff W.

    "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.

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

    Arnold S.

    "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.

    "This was my first experience with YesChef. What an incredible experience it was! I already feel like I got my money's worth for subscribing to YesChef!"

    Don M.

    "Thank you Chef.I love you going out into the farmer's field and talking about the importance of collaboration between farms/homes/restaurants - and using all parts of the veggies."

    Sharon B.

    "good for you, so proud of you too. well done Edward"

    Helen G.

    "beautiful story telling. It makes me want to travel to Louisville to visit his restaurant."

    Michael C.

    "Absolutely outstanding! Everything about the classes is amazing. Beautiful story, gorgeously filmed, mesmerizing and captivating, teaching in a deep and thoughtful way. Far more than just recipes! This is Art. I’m so glad I joined YesChef - excited to dig into the recipes and do some cooking. Thanks for an amazing experience!"

    Lawrence E
    Lawrence E.

    "I Love Chef Lee’s story. I Love his passions and how he talks about what he is doing. I can’t wait to try some of the recipes."

    Eric H.

    "Great footage- beautiful shots of scenery, fire, food & people- but also is has heart- and is not only moving, but inspiring. Thank you!"

    Margaret S.

    "Loved the simple way you explained the dish and the simplicity of the food. I am so excited to be taking these classes.Thank you!"

    Virginia F.

    "Love the history and background of the chef and the community. I can feel the love of food watching this and I am excited to start cooking"

    Susan L.

    "This was a wonderful, inspiring and very entertaining episode. Chef Lee is lovely."

    Nancy R.

    "Very inspiring and entertaining - as an artist, I really connected to the creativity of making food."

    Cathy B.

    "What an inspiring man, so humble, down to earth, I love his story, can't wait to watch the rest!"

    Katheryn L.

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