Chef Roy Choi’s Kimchi Fried Rice is the best way to reinvigorate day-old rice with spicy, potent kimchi. The kimchi actually sweetens when heated and adds not only its signature funk, tang, and spice but also a delicious crunch. The briny, spicy dipping sauce is the perfect punchy accompaniment.
"Some people follow Texas or American barbecue. Me, I'm a connoisseur of Korean barbecue," says chef Roy Choi. "Growing up, I was the ultimate Korean barbecue champion. If you took me to an all-you-can-eat Korean barbecue restaurant, forget about it." Choi especially loves these thinly sliced short ribs, known as kalbi in Korea; they're marinated overnight in a garlic, soy and sugar mixture, then quickly grilled, so they're charred all over. On the side, Choi serves kimchi, steamed white rice and the ubiquitous Hawaiian side dish, macaroni salad.
Father's Office chef and owner Sang Yoon, who makes some of America's best burgers, flavors his succulent pork patty with Spanish ingredients like piquillo peppers and serrano ham. "Spain," he says, "performs miracles with pork."
This street-food staple in Trinidad and Tobago is commonly served with french fries and topped with an array of sauces, including barbecue, Trini-style garlic aioli, pepper sauce, and chadon beni (culantro sauce).
Smoky, sweet, and a little spicy, these chunks of spice-rubbed pork belly transform into a crispy-chewy pile of pork in a smoker or oven.
Grilled yellowtail skewers are served with bright Meyer lemon and a vibrant green cilantro relish.
Chef Charles Phan's pork meatball sandwiches, topped with pickled carrots and cilantro, are a riff on the classic French-Vietnamese sandwich banh mi.
Making this delicious grilled lamb — heavily spiced and tenderized in a rich yogurt marinade — is a relatively simple process with a flavorful reward.
Thread strips of skirt steak, baby Dutch yellow potatoes, slices of Spanish chorizo, onion wedges, and olives onto skewers with smoked paprika for intense flavor at any cookout.
