LOS ANGELES / LONDON (IT BOLTWISE) – Celebrity chef Roy Choi, known for his Korean-Mexican fusion, has released a new cookbook focused on vegetable-focused recipes. In ‘The Choi of Cooking’ he shares his tips for making vegetables tastier and more accessible. From preparation to using MSG as a flavor enhancer, Choi offers innovative approaches to putting vegetables at the center of the meal.
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Roy Choi, known for his Korean-Mexican fusion, has taken a vegetable-focused approach in his new cookbook ‘The Choi of Cooking’. Although his food truck Kogi is known for meat-heavy dishes like short rib tacos, the focus of his book is on healthy, yet flavorful recipes. Choi describes his journey from a diet full of fast food to one that focuses on vegetables.
A key aspect of Choi’s approach is the proper preparation of ingredients. He recommends washing and chopping vegetables and aromatics like ginger, garlic and onions in advance. This method, common in professional kitchens, makes cooking easier and makes it more likely that you’ll actually reach for healthy ingredients instead of letting them languish in the fridge.
Another trick Choi shares is making your own sauces and seasonings. These can add exciting flavor to vegetable dishes and make them a complete meal. His book includes recipes for sauces like Sweet Garlic Teriyaki Sauce, Ginger Ponzu Sauce, and Magic Sauce, all of which help make vegetables tastier.
Choi also addresses the use of MSG, an often misunderstood flavor enhancer. Despite negative perceptions in the past, often stemming from anti-Asian racism, there is no scientific evidence to support health concerns. Choi calls MSG his “secret weapon” for enhancing the umami flavor in his dishes.
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