Healthy, flavourful, and elegant, a perfect twist on classic Asian-style steamed fish.
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Tag: Edward Lee
Excellent video. As someone who doesn’t eat/make kimchi that often, what are some good ingredients to use when I normally make one? Thank you
Fantastic! Just became this Sunday’s Family Dinner!! They are going to love it.Thank you.
Beautiful class.Made my first batch today with local Florida Kohlrabi.Can’t wait until next week to open the jars and try it.
Amazing coverage amd recipes ! Thank you
Sharing feelings and feeling the essence of ingredients and flavors when cooking, is the key to successful recipes.
Enjoyed learning about Chef Lee’s journey as well as the way he thinks about food and ingredients. Can’t wait for the classes! Laura
This is what dreams are made of. There are no words to express how amazing this class was. You touch people’s lives and today you have touched mine. Thank you. I can’t wait to make this meal for my family to share what you have taught me. I have been battling depression for a long time, but I have learned cooking brings me joy. This YESCHEF experience I believe will change my life.
Wow. I’ll ask my children and their spouses to come and experience this. Wow! joy
Beautiful Asian-inspired fried chicken, the chef’s Korean heritage shines through this. Can’t wait to try this gorgeous recipe for the holiday season!
I can’t wait to make this dish! Thank you chef for sharing every detail.
Wonderful idea, great video, great Chef. Thank you!
Loved this recipe. I lived in Korea for 6 months. My mother taught me how to make summer kimchi that I enjoy eating. Thank you for this video as I learned that almost anything can be turned into kimchi. Thank you!
This is so beautiful I wish that it was possible to have a taste of that. I am surely going to try it.
Amazing art. I would like to taste this. Oh it was done with so much care and love
What a happy set of friends with so much tasty food at hand. I would love to join them
Interesting bio, a courageous thing to do to walk away from success in NYC to start over in Kentucky and make it big there too! Inspiring to hear about the hard times as well as the easy ones. Comes across as a good family man, a hard worker, and a great chef.
I am a professional chef and am getting much out of this! Every one of these lessons is a joy to behold! I have encouraged my sister and daughter to sign up. For foodies, this is pretty much food porn! But seriously, these are first-rate classes/demos and you will have learned much in the process. Thank you so much for doing this!
I love the way he cooks he puts so much love and creativity into it. I enjoyed it and want to apply more zest to my cooking.
The succulent flavor of the fish combined with the vegetables and hollandaise was worth the while. Skills tied to the lesson were essential to any kitchen; create a marinade, use a basket steamer, and prepare à la minute sauce. I feel better now.
I’m a realtor and we do a yearly BBQ for our clients. Can’t wait to try the Banana Mop Sauce!
I always wanted to know how to make kimchi and this makes it seem so easy interesting and flexible with vegetable choices.
I’ve owned these baskets for years, and now I understand how to use them. thank you for the elegant simplicity of your teaching technique. both the steamed fish and the kimchi feel achievable, with your guidance.
The presentation was both easy to follow and entertaining. Once the chicken was plated with the pear slaw I couldn’t help but smile. I will put the ingredients (including the gochujang) on my grocery list.
Looks AMAZING AND LOVE THE INGREDIENTS. CAN NOT WAIT TO COOK THIS. I KNOW MY HUSBAND WILL LOVE IT AND SO WILL I. THANK YOU
First time I’ve ever had success frying chicken. Thank you chef xx
Both inspirational and entertaining. Made me want to go out and buy some quality steaks, chicken, and bacon and get started.
Love it! Can we have the step by step for the Pickle too? Sounds yum!!
Wonderful! So inspiring! Love watching these documentaries 🙂 Make more!
Beautiful. I will be trying these recipes. I’ll have to go to the Asian store.
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🥜.
I enjoyed seeing how a simple tasty meal came together, I could almost taste it at the end – well done to all.
Great class. Takes out all the fear of fermentating. The discussion on “playing with your food” is spot on.
I am already at the store buying these ingredients! So happy with YesChef. Love the format as it inspires me to try new recipes!!
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.
Very beautiful and touching, a very humble chef. May God always bless him and his family.
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!
I enjoyed the documentary so much, and love how creative Chef Lee is – a great watch, thank you!
This is a great story. I enjoyed learning about Kentucky and Chef Lee’s amazing journey.
Very interesting. I especially liked the approach that the cooking begins way before you buy your ingredients – on farms and fields! Beautiful pictures.
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.
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
I loved the way he was just making a meal. Not really doing anything cheffy. Just making supper. Really Cool.
Great in-depth documentary which I suspect will lend more meaning to the classes that follow.
Amazing peanut butter, although my ended much darker since I pushed the peanut a little further during roasting. Super savery.
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.
Comforting recipe. Not too difficult to make. Tradition meets modernity in use of ingredients.
Enjoyed Chef Lee, his wife, family & friends… food brings us together. I will be making the steamed fish dish this weekend.,. So inspiring!
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
This banana sauce was very interesting. Going to try it. I love serving quail and learning new ways to prepare it. A little elegance.
So very informative. Learned so many new things. Appreciated my first class.
This looked delicious and simple, I loved the tips about getting everything out before starting the sauce. I, can’t wait to try it.
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.
I love the concept of this dish. It’s simplicity. The only thing missing is trying it for myself and, of course, tasting it!
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.
Really great descriptions of texture and technique. Very helpful compared to just following ingredients in a recipe.
I love how Chef Lee presents his fried chicken lesson calmly, at a slow pace, so no details are missed. Very enjoyable to watch and learn!
It all looked wonderful…Just challenging enough, delicious.. Loved the cultural connections with Soul food and Korean flavors…
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!
What stands out for me was how they were experimenting with burning different foods, tasting and giving their thoughts. Thanks!
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
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.
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.
I love the flavors that come together in this recipe. I will make this again as it is now a family favorite! Thank, you 🌷
Absolutely…looks stunning dish…I love the idea of ham salt ? it will kick the flavor in a different level….
Thank you for this! I’m excited to try it. Fermenting and bone broth are the crafts I wish to educate myself on!
Don’t you find that others’ cooking almost always tastes better than your own? Thank you for sharing your experience.
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.
It is a pleasure to meet the Chefs, in this type of way, showing their Food, Communities and Families.Thanks!
Just made this for my family. The Kalbi butter was fantastic. Grilled the lemon and lightly drizzled over meat and veggies. Perfect BBQ meal.
This was a easy lesson to follow and prepare three wonderful foods, so looking forward to giving this a go. Thank you.
This was beautiful! So many layers of Flavor and still a super healthy dish.
Wow… I cannot wait to make this. Since I am Greek would feta cheese be a good add-on?
I Thought Edwards’s last commentary nailed it.’The more you cook, the better you get at it,…you trust your palate’.
I’ve made this several times, always delicious! I’ve also sought out Carolina Gold rice, and am loving it. Thank you!
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.
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!
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.
Excellent!! We don’t get bologna in the uk but there are other things I can use, it was really about technique for me & has lots of techniques & tips I can use
Looks very achievable.I like the little tips he gives along the way. E.g. the knuckle method of cutting. slicing the cabbage to make it more pliable etc.Thanks!
Looks amazing. Do you think you could do this in an air fryer? If so, which setting / temp / time, etc.?
I am excited to try this. I will try the ham salt in my dehydrator. I expect it will work in the same way.
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.
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.
Great looking dish with ingredients I adore! Will definitely make this. Excellent detail on flavoring and also about washing rice.
Oh god yes!!! This checks all of the boxes for something unique and fun to make…..all of it!!
Miso and peanut butter great combo and easy prep! Love this paring!! Super yummy and easy anytime! Will try as a marinade for grilling!
Now after watching this segment, not only can I make at home easily but will also make a savory one.
This may be my favorite lesson from Chef Lee. What a wonderful illustration of a core technique that is so characteristic to his cooking. Can’t wait to try this recipe.
What a beautiful approach to a simple, comfort dish. The Asian Pear and Cabbage slaw is a lovely companion. Bravo!
Inspirational and possibly one of the most useful condiments I’ve made from scratch. Dying to try a sweeter hazelnut Version.Thank you, Chef!
Great footage- beautiful shots of scenery, fire, food & people- but also is has heart- and is not only moving, but inspiring. Thank you!
I LOVED watching this… My youngest daughter really likes Kim hi… I’m excited to try making this. I really like the message… Get back to touching our food!
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!
Communal bliss is a human necessity, and sharing through food is as basic a sign of love as you can get.
Had a go at this recipe although I did not have all the ingredients available I improvised and still tasted awesome, a keeper for sure, thanks!
I love the tip about the egg carton.Those are the tips and tricks the home chef needs to succeed.
This is perfect for summertime. Chef Lee has some great tips on how to bring out the flavor in meat and vegetables that are super helpful. I love cooking like this.
This is a great video and really captures the essence of a backyard Q. I would have liked the recipe for the banana mustard sauce. The idea of that is going to haunt my dreams.
I love the idea of kalbI compound butter on steak! I’ll be sure to try it next time I grill.
