The Chef: Edward Lee
His Restaurants: 610 Magnolia and MilkWood in Louisville, Ky., Succotash in National Harbor, Md., and Succotash DC in Washington, D.C.
What He’s Known For: Highly personal takes on Southern dishes, often referencing the Korean cooking he grew up on.
In his cooking,
has always shown a healthy regard for tradition. “But I hate that it gives people license to say you’re wrong,” he said. Take bibimbap, the Korean rice bowl this recipe is based on. Too often, Mr. Lee laments, the dish features the same, conventional combination of ingredients. “The term means mixed rice,” he said. “So people should add whatever they like!”
For his second Slow Food Fast contribution, the chef shares his own take. He likes a base of black rice, a whole-grain variety with a nice chew to it, but he’s also apt to opt for a long-grain white rice from the Mississippi Delta. “Be creative,” he said. “There’s so much rice out there.”
He tosses cauliflower florets and diced sweet potato with olive oil, lemon zest and salt, then roasts them to concentrate their flavors. Collard greens get a quick sauté, just to wilt them. A fried egg lends substance. Feel free to add strips of seared flank steak or another protein, if you like.
For the sauce, Mr. Lee uses gochujang, the fermented chile paste, found at Asian markets and many supermarkets. He advises steering clear of pre-made gochujang sauce. “You see it in squeeze bottles because it sells, but it’s watery, less potent and has added sugar,” he said. “If you can, find the pure paste with Korean writing on the label.” Some things, it seems, are not negotiable.
Winter-Vegetable Rice Bowl With Fried Egg
Total Time: 30 minutes Serves: 4
- 2 cups rice
- 1 small head cauliflower, cut into small florets
- 1 large sweet potato, diced
- Kosher salt
- 5 tablespoons olive oil
- Juice and zest of 1 lemon
- 1 yellow onion, sliced
- 1½ pounds collards, ribs removed and leaves roughly chopped
- 4 tablespoons gochujang
- 2 tablespoons water
- 2 teaspoons honey
- 4 eggs
1. Pre-heat oven to 400 degrees. Prepare rice according to package instructions.
2. On a baking sheet, toss cauliflower and sweet potatoes with a generous pinch of salt, 1 tablespoon oil and lemon zest. Spread vegetables across baking sheet and roast on middle rack of oven until fork-tender and browned in spots, about 25 minutes.
3. Set a large skillet over medium heat and swirl in 2 tablespoons olive oil. Add onions and sauté until they begin to brown, about 5 minutes. Add collards, season with salt and sauté until greens wilt, about 5 minutes.
4. Make gochujang sauce: In a small bowl, whisk together gochujang, water, honey and lemon juice.
5. Fry eggs: Heat 2 tablespoons oil in a large skillet. Crack in eggs and fry, sunny-side up, until whites set and yolks are warmed through. Season yolks with salt.
6. Spoon rice into 4 bowls. Arrange cauliflower, sweet potatoes and collards on rice. Top each bowl with a fried egg and a drizzle of gochujang sauce.
More in Food & Drink
Comfort Food Update: Bourbon Meatloaf With Mashed Potatoes
December 7, 2017
Fast, Flavorful Recipe: Spinach and Butter Bean Persian-Style Frittata
November 30, 2017
30-Minute Recipe: Spiced Chicken Soup With Squash, Greens and Egg
November 22, 2017
30-Minute Recipe: Sweet Potato Toast With Labneh, Dill and Spices
November 16, 2017
20-Minute Recipe: Tahini Chicken Salad With Fennel and Radishes
November 9, 2017