I take ideas from each & meld the flavors together. One example is our Korican fried rice with kimchi, sazon, sofrito & lechon seasoned with fish sauce & cilantro.
It’s that Asian food is too spicy. Asian food can be balanced with the layering of flavors.
Korean & Southern cuisine use humble ingredients like cabbage, okra, pork belly & grains to create delicious flavors. Both cultures love BBQ, too.
"KCP" (a.k.a. Korean Chili Paste or Gouchujang.) Dilute the paste with water, vinegar & a touch of sugar to make it more of a sauce consistency. It’s great for crudite or mix it with soy sauce to have with sushi.
Grilled asparagus with olive oil, lemon, chili flake & mint.
Spring asparagus is my wife’s favorite vegetable & ramps are my favorite. Plus, morel mushrooms, spring onion, English peas & green garlic.
Red chili flake, oregano & garlic powder.
I love fresh fava beans in the spring—it’s a perfect paring with Tinto de Verano (one part red wine, one part carbonated beverage). I mix my wine with San Pellegrino Aranciata.