Get to know award-winning chef Roy Choi, widely considered an architect of the food truck revolution.

Roy walks you through the items he likes to keep on hand at all times: a blend of Korean, Latin, and Asian ingredients. In Roy’s mind, it’s the ultimate American pantry.

Simplify and streamline. Pare down your equipment list to the bare essentials through Roy’s “philosophy of one.”

As he teaches you how to make his versatile kalbi marinade, Roy shares the concept of “mother sauces,” which can be used in various recipes and will help you build an arsenal of flavor

Roy shares the secrets to making the famous Kogi vinaigrette.

Roy teaches you how to make his “sauce that goes with everything.”

Get ready to turn it up a notch. From the smoking grill it’s cooked on to the kick it leaves in your mouth, Roy’s salsa verde brings some serious heat.

Roy is giving away the secrets to his famous Kogi taco—just not all at once. In Part I, Roy teaches you how to marinate and grill kalbi beef and vegetables.

In the second half of his Kogi taco recipe, Roy teaches you how to make Kogi slaw and assemble the taco that launched a revolution.

It’s time to get messy. You’ll need an apron for this one—preferably one with bunnies on it. Roy teaches you to blend kimchi paste and kimchi napa cabbage.

Fried rice, fried thrice. Roy offers up his version of the perfect fried rice, with kimchi in the spotlight.

Embrace the simplicity of the steps to this mashup of Korean flavors and diner food.

Roy shows you how to make a delicious savory pancake that’s perfect for dunking in your scallion dipping mother sauce.

Learn Roy’s techniques for filling, folding, and cooking beef-pork dumplings and vegetarian dumplings.

Try your hand at the mouthwatering recipe Roy dreams of—especially when he cooks his pork shoulder low and slow overnight.

Here’s where you get to roll with Roy. Repurposing the pulled pork and cilantro rice from the previous recipe, he shows you the perfect burrito-rolling technique.

Roy teaches you everything you need to know about fish: how to debone and grill it and what to do with fish eyes.

Roy explains that “kimchi” is a verb and shows you how to kimchi unexpected ingredients, like fruit.

Panchan are delightful bites that come at the beginning of a meal and show what the chef is made of. Roy shares his blanching and shocking techniques, which can be used for broccoli or just about any other vegetable.

Learn how to mimic the flavor of a pickled cucumber on the stovetop in this panchan recipe.

What do you do after a long night of eating? Eat the leftovers. Roy offers four no-waste recipes featuring items found throughout the class and teaches you to combine them intuitively.