Roy Choi has played a pivotal role in transforming American street food, famously known for his revolutionary Kogi food truck, which blended Korean flavors with Mexican street cuisine. Now, Choi is shifting his culinary focus towards vegetables and vibrant condiments, championing a new way of engaging with produce through his latest cookbook. This work encourages home cooks to treat vegetables as the star of their meals, employing straightforward techniques and bold flavors that render these ingredients exciting and enjoyable.
In his new book, Choi and his co-authors present a collection of vegetable-centric recipes that are rich in flavor but remain accessible. Dishes such as seared tofu with kimchi, roasted cauliflower steaks, and fresh noodle salads showcase his evolved philosophy, moving away from fast, processed foods to healthier, more satisfying fare without sacrificing taste.
A significant challenge in promoting vegetable consumption, Choi notes, is accessibility. He emphasizes the importance of adopting professional kitchen techniques at home, including setting aside weekly prep time for washing and cutting fresh produce. By storing prepped items in clear containers, they become easy to access and incorporate into meals, making it more likely for families to eat more vegetables.
Choi also highlights the power of homemade sauces as a shortcut to enhance the appeal of vegetables. He advises preparing marinades, vinaigrettes, and flavor-packed pastes during prep sessions, which can transform a simple dish into something crave-worthy. With these sauces ready, tossing together vegetables for a quick stir-fry or roasting becomes faster and much more tempting.
Among the tools in Choi’s culinary arsenal is monosodium glutamate (MSG), which he refers to as a “secret weapon” for amplifying savory flavors without overwhelming the dish. While MSG had faced scrutiny in the past, recent research has shown it to be safe for most individuals. Choi suggests using it judiciously to heighten the umami taste in broths and sauces, similar to the depth provided by mushrooms or aged cheeses.
In addition to his insightful cooking philosophy, Choi shares three recipes for make-ahead sauces from his cookbook that can be easily prepared and stored for later use. These include a versatile Sweet Garlic Teriyaki Sauce, a bright Ginger Ponzu Sauce, and a bold Magic Sauce, each designed to elevate vegetable dishes and make weeknight cooking an enticing experience.
Choi’s emphasis on creative vegetable preparation inspires a hopeful approach to healthy eating, encouraging home cooks to embrace produce in delicious ways. By focusing on accessibility, flavor, and preparation, he fosters an environment where vegetables can once again take center stage in our kitchens, leading to a more vibrant and healthful lifestyle.