"Although the name of his business means "meat" in Korean, the ingredient isn't actually the star of the show in his latest cookbook, The Choi of Cooking. The recipes are more reflective of the style of cooking he prefers now: "vegetable-forward with pit stops of comfort along the way," he writes in his book. "I had been filling my body with fast food and processed food my whole life," he says."
"Cooking healthier starts with being confident in the kitchen, he says. Having a good understanding of flavor can help you prepare veggies you'll actually want to eat, and knowing a few culinary tricks like washing and cutting everything in advance can make cooking them a little more convenient. In a conversation with Life Kit, Choi, co-host of The Chef Show on Netflix, shares culinary techniques that he has learned in his nearly 30-year career in the restaurant industry."
Recipes emphasize vegetable-forward dishes that still deliver comfort, such as seared tofu with kimchi, roasted cauliflower steaks, and a veggie-filled noodle salad with gochujang sauce. The approach grew from replacing processed and fast food with healthier, flavorful preparations. Confidence in the kitchen and a solid understanding of flavor are presented as key to making vegetables appealing. Practical meal-prep habits—washing and cutting produce in advance—are recommended to increase convenience and reduce wasted ingredients. Three versatile sauces are provided to enhance vegetables. Culinary techniques drawn from decades of restaurant experience inform the recipes and prep methods.
Read at www.npr.org
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