MasterClass

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  • MasterClass
  • Documentary

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146
146x1
Meet Your Instructor
Episode overview
Get to know award-winning chef Roy Choi, widely considered an architect of the food truck revolution.
146x2
Roy's Pantry Staples
Episode overview
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.
146x3
The Equipment You Don't Need
Episode overview
Simplify and streamline. Pare down your equipment list to the bare essentials through Roy’s “philosophy of one.”
146x4
Mother Sauce: Kalbi Marinade
Episode overview
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.
146x5
Mother Sauce: Kogi Vinaigrette
Episode overview
Roy shares the secrets to making the famous Kogi vinaigrette.
146x6
Mother Sauce: Scallion Dipping Sauce
Episode overview
Roy teaches you how to make his “sauce that goes with everything.”
146x7
Mother Sauce: Salsa Verde
Episode overview
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.
146x8
Kogi Taco Part I: BBQ Kalbi and Veggies
Episode overview
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
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.
146x10
Napa Cabbage Kimchi
Episode overview
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.
146x11
Kimchi Fried Rice
Episode overview
Fried rice, fried thrice. Roy offers up his version of the perfect fried rice, with kimchi in the spotlight.
146x12
Kimchi Tuna Melt
Episode overview
Embrace the simplicity of the steps to this mashup of Korean flavors and diner food.
146x13
Savory Mung Bean Potato Pancake
Episode overview
Roy shows you how to make a delicious savory pancake that’s perfect for dunking in your scallion dipping mother sauce.
146x14
3 P.M. Dumplings: Beef-Pork and Veggie
Episode overview
Learn Roy’s techniques for filling, folding, and cooking beef-pork dumplings and vegetarian dumplings.
146x15
Large-Format Carnitas with Pork Fat Cilantro Rice
Episode overview
Try your hand at the mouthwatering recipe Roy dreams of—especially when he cooks his pork shoulder low and slow overnight.
146x16
Bonus: Carnitas and Pork Fat Cilantro Rice Burrito
Episode overview
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.
146x17
Whole Grilled Fish with Ponzu Sauce
Episode overview
Roy teaches you everything you need to know about fish: how to debone and grill it and what to do with fish eyes.
146x18
Panchan: Asian Pear and Watermelon Kimchis
Episode overview
Roy explains that “kimchi” is a verb and shows you how to kimchi unexpected ingredients, like fruit.
146x19
Panchan: Blanched Vegetables
Episode overview
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.
146x20
Panchan: Quick-Pickled Cucumbers
Episode overview
Learn how to mimic the flavor of a pickled cucumber on the stovetop in this panchan recipe.
146x21
Rice Bowls
Episode overview
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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