Los Angeles, California – Korean-American chef Roy Choi don dey change di way wey people dey see healthy food with im new cookbook, “The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life.” Di cookbook contain 100 inventive recipes wey go show say e no need to sacrifice taste for health.
For Tuesday, Choi appear for “GMA3” to demonstrate three standout recipes wey dey inside di book: Cold Bibim Noodle Salad with Watermelon Glaze, Soy-Garlic BBQ Baked Chicken Wings, and a Kimchi Philly Cheese-Steak. Di recipes designed for cooks of all levels, make sure say dem go nourish body well without losing flavor.
“I no grow up dey eat bowl of lettuces and other raw greens as meal,” Choi talk as e demo di Cold Bibim Noodle Salad. “A little handful of cold noodles with savory sauce and tons of vegetables, now dat na salad. I dey share my version of salad with you so you fit add am to your own salad collection.”
Di ingredients for di salad include somen noodles, toasted sesame oil, Magic Sauce, cucumbers, romaine lettuce, perilla leaves, and kimchi. Di preparation simple: boil di noodles, mix di sauce, and layer all di toppings to serve. Choi emphasize say di dish versatile; you fit customize am with any vegetables you like.
“Dis soup or dish get my mama magic sauce,” Choi share. “Dis sauce dey go everywhere; it go with di Cold Bibim Noodle Salad and even steamed pork belly.” Di recipe for di Magic Sauce contains gochugaru, gochujang, yellow onion, beef broth, fish sauce, rice vinegar, sesame oil, garlic, and soy sauce. E dey blend dem together until smooth.
Choi also demonstrate how to make di Soy-Garlic BBQ Baked Chicken Wings. “We dey bake di wings instead of frying, wey go give goribori wings without all di wahala of frying,” e explain. Di wings dey soak inside sweet garlic teriyaki sauce. Choi even drop idea to use air fryer if you get one at home.
E make sure say di wings dey dry and crispy before glazing dem. “Make sure say you glaze di wings right after dem don come out from di oven,” Choi suggest.
Finally, Choi share im take on di Philly Cheese-Steak, using thinly sliced beef cut for shabu shabu. E talk about di importance of getting di right bread and ingredients. “When di craving hit, dis na di kind of sandwich wey you go wan build yourself,” e say.
“Dis cookbook na my way to show how food fit be healthy and tasty at di same time,” Choi conclude. “Whether na for picnics or meals at home, you go enjoy every bite.”
