Making Roy Choi’s Legendary Kimchi & Kalbi | Authentic Korean BBQ & Fermentation at Home

Roy Choi is My Best Friend...First time I got introduced to Roy Choi was an Anthony Bourdain episode Los Angeles edition. They were eating Korean tofu soup at a local joint and I never seen a chef that I could relate to so much. He wore normal street clothes, tatted up, looking like the Mexican homies I grew up with. Even though classically trained French chef, he walked and talked like one of us and was very passionate about food, music and culture. From a hotel executive chef to a Korean taco inspired food truck in LA - Roy Choi has one of the coolest stories in the industry. We luckily got to meet him in Las Vegas walking by his "Best Friends" restaurant at the MGM Grand. They were live, filming "Somebody Feed Phil" for Netflix and he still came out to shake our hands and chat real quick while on set. Very cool human being.

I don't have many cookbooks but definitely had to grab his "Choi of Cooking" - https://a.co/d/4JlHMfu

Kim Chi Paste (Blender):
15 garlic cloves, peeled
¼ cup peeled and roughly chopped ginger (from a 4-inch knob)
1 tablespoon fermented baby shrimp (optional, store-bought is fine)
2 tablespoon kosher salt or coarse sea salt
2 tablespoons sugar
1 cup gochugaru (Korean chili flakes, available at Asian markets or online)
1 large white or yellow onion, peeled and roughly chopped
¼ cup fish sauce
1 tablespoons soy sauce
2 tablespoons rice vinegar (unseasoned)
2 tablespoons oyster sauce
½ cup water

Kalbi (Blender):
1 large onion, peeled and roughly chopped
1 cup peeled garlic cloves
1 bunch scallions (about 8 scallions), roughly chopped
5 tablespoons toasted sesame seeds
1 cup sugar
1 large Asian pear peeled and pitted
2 cups soy sauce
1 cup mirin, apple juice, or water
2 cups fresh orange juice
1 cup toasted sesame oil

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