- Condiments
- •
- American
- •
- Barbecue
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.
Edward Lee
In this lesson
What you'll learn
Gather for a good time and make the right dishes that will feed a crowd.
Elevate your barbecue to new heights. Wow friends and family with an incredible backyard BBQ.
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Edward Lee
Edward Lee
Take a journey with James Beard Award-winning chef Edward Lee to his home in Kentucky, to uncover his Southern flavors with a Korean twist. Learn how to bring Edward’s unique flavor profiles home, as he teaches his signature dishes including Fried Chicken with Gochujang Sauce & Slaw, Cabbage Steamed Fish, Kohlrabi Kimchi, Steak with Kalbi Butter and so much more. Discover over 30 exclusive recipes, his original documentary story, and 12 hands-on lessons where he imparts his most important knowledge, techniques and secrets.
Every class begins with a YesChef original documentary film. In Edward Lee's Story, take a journey to Kentucky to discover his surprising origins and food philosophies that will change the way you cook and look at food. Meet the city and people that influenced him and his Southern-Korean cuisine. Uncover what defines him on this inspirational adventure, before learning hands-on in his lessons.
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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