Roy walks you through the items he likes to keep on hand at all times: a blend of Korean, Latin, and Asian ingredients. In Roy’s mind, it’s the ultimate American pantry.
Roy walks you through the items he likes to keep on hand at all times: a blend of Korean, Latin, and Asian ingredients. In Roy’s mind, it’s the ultimate American pantry.
As he teaches you how to make his versatile kalbi marinade, Roy shares the concept of “mother sauces,” which can be used in various recipes and will help you build an arsenal of flavor.
As he teaches you how to make his versatile kalbi marinade, Roy shares the concept of “mother sauces,” which can be used in various recipes and will help you build an arsenal of flavor.
Get ready to turn it up a notch. From the smoking grill it’s cooked on to the kick it leaves in your mouth, Roy’s salsa verde brings some serious heat.
Get ready to turn it up a notch. From the smoking grill it’s cooked on to the kick it leaves in your mouth, Roy’s salsa verde brings some serious heat.
Roy is giving away the secrets to his famous Kogi taco—just not all at once. In Part I, Roy teaches you how to marinate and grill kalbi beef and vegetables.
Roy is giving away the secrets to his famous Kogi taco—just not all at once. In Part I, Roy teaches you how to marinate and grill kalbi beef and vegetables.
146x9 Kogi Taco Part II: Slaw, Toppings, and Assembly Episode overview
Udgivelsesdato
Feb 03, 2022
In the second half of his Kogi taco recipe, Roy teaches you how to make Kogi slaw and assemble the taco that launched a revolution.
In the second half of his Kogi taco recipe, Roy teaches you how to make Kogi slaw and assemble the taco that launched a revolution.
It’s time to get messy. You’ll need an apron for this one—preferably one with bunnies on it. Roy teaches you to blend kimchi paste and kimchi napa cabbage.
It’s time to get messy. You’ll need an apron for this one—preferably one with bunnies on it. Roy teaches you to blend kimchi paste and kimchi napa cabbage.
Here’s where you get to roll with Roy. Repurposing the pulled pork and cilantro rice from the previous recipe, he shows you the perfect burrito-rolling technique.
Here’s where you get to roll with Roy. Repurposing the pulled pork and cilantro rice from the previous recipe, he shows you the perfect burrito-rolling technique.
Panchan are delightful bites that come at the beginning of a meal and show what the chef is made of. Roy shares his blanching and shocking techniques, which can be used for broccoli or just about any other vegetable.
Panchan are delightful bites that come at the beginning of a meal and show what the chef is made of. Roy shares his blanching and shocking techniques, which can be used for broccoli or just about any other vegetable.
What do you do after a long night of eating? Eat the leftovers. Roy offers four no-waste recipes featuring items found throughout the class and teaches you to combine them intuitively.
What do you do after a long night of eating? Eat the leftovers. Roy offers four no-waste recipes featuring items found throughout the class and teaches you to combine them intuitively.
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