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DAYS
HOURS
MIN
SEC
Kimchi Jarring
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.
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About the Instructor
James Beard Award winning writer and best-selling cookbook author Edward Lee takes viewers from the farm to his restaurants and home in Louisville, Kentucky and teaches lessons on his beloved dishes including Fried Chicken with Gochujang Sauce, Oysters and Grits, Cabbage-Steamed Fish, and more.
Featured YesChef Instructor
Edward Lee
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.
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John Doe
Codetic
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.
CLASS RECIPES
- 1. Buttered Popcorn
- 2. Barbecue Brine
- 3. Kalbi Compound Butter
- 4. Creamy Grits
- 5. Peanut Braised Chicken Drumsticks
- 6. Roasted Garlic Mayonnaise
- 7. Kohlrabi Kimchi
- 8. Meat Stock
- 9. Spicy Asian Marinade
- 10. Gochujang Sauce
- 11. Sweet and Savoury Fried Peanuts
- 12. Grilled Sweet Potatoes
- 13. Open Fire Grilling Steaks & Vegetables
- 14. Bourbon Brown Butter
- 15. Savory Asian Peanut Butter
- 16. Seared Bologna Eggplant & Mushrooms
- 17. Ham Salt
- 18. Kimchi Jarring
- 19. Cabbage Steamed Fish
- 20. Shallow-fry Fried Chicken
- 21. Watermelon Brûlée
- 22. Tomahawk Steaks
- 23. Poached Oysters
- 24. Carolina Gold Coconut Rice
- 25. Braised Tofu & Daikon Radish
- 26. À la minute Miso Hollandaise Sauce
- 27. Asian Pear & Cabbage Slaw
- 28. Pickled Watermelon Rind
- 29. Roasted Banana Barbecue Mop Sauce
- 30. Hot Vinegar
- 31. Quail with Mop Sauce
- 32. Grilled Quail
- 33. Asparagus and Pine Nut Salad
- 34. Cabbage Steamed Fish with Miso Hollandaise
- 35. Oysters & Grits in Bourbon Brown Butter
- 36. Eggplant, Bologna & Mushroom Burnt Toast
- 37. Peanut & Popcorn Watermelon Brûlée
