UPCOMING EVENT
START COOKING AT HOME
SPECIAL GUEST CHEF SPOTLIGHT
Bill Kim
This award-winning chef & author of Korean BBQ Cookbook serves up his favorite spring recipes, how he updates traditional Asian food & more culinary tips.
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How do your recipes incorporate Asian & Latin flavors?
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.
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What’s the biggest misconception about Asian food & how does your cooking change that?
It’s that Asian food is too spicy. Asian food can be balanced with the layering of flavors.
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How are Korean & Southern foods similar?
Korean & Southern cuisine use humble ingredients like cabbage, okra, pork belly & grains to create delicious flavors. Both cultures love BBQ, too.
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You’re big on using sauces. What’s the best one?
"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.
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Describe the perfect dish to make to welcome spring.
Grilled asparagus with olive oil, lemon, chili flake & mint.
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What must-have spring ingredients are on your shopping list?
Spring asparagus is my wife’s favorite vegetable & ramps are my favorite. Plus, morel mushrooms, spring onion, English peas & green garlic.
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What spices should be in every home kitchen?
Red chili flake, oregano & garlic powder.
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Tell us your favorite food & wine pairing for spring.
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.
