At his West Los Angeles restaurant Chego, Roy Choi (Kogi) is giving the humble rice bowl a makeover with fresh vegetables, homemade sauces, and meats that are cooked with care. This rice bowl recipe is nothing like the gooey microwaved rice, rubbery chicken strips, and syrupy teriyaki-sauced versions you’ve seen. Read more about Chego and Choi’s philosophy on making good food accessible in our Q&A with Choi.
What to buy: Mae Ploy is a sweet chile sauce that can be found in the Asian section of your supermarket or online.
Look for Sriracha hot sauce in the Asian section of your supermarket; we prefer the one made by Huy Fong Foods (with the rooster on the jar!).
Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference.
Korean chile paste or kochujang is found in jars or small plastic tubs in Korean markets or online. Store it in the refrigerator and add spoonfuls to soups, marinades, and salad dressings for a spicy kick.
Shiso is a Japanese herb with large, ruffle-edged, aromatic leaves that combine elements of cinnamon, anise, basil, and mint. It can be found in the produce section of well-stocked Japanese and Korean markets, or some Asian markets.
Special equipment: A reliable candy/fat thermometer is helpful for getting an accurate read on the oil.
Game plan: The chicken and jalapeños can be cooked over medium heat on either an indoor grill pan or an outdoor grill. Be sure to cook the chicken until the inside is no longer pink and the juices run clear.
For the chicken:
For the crispy shallots:
To cook the chicken and jalapeños:
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