Aussie lamb ribs get the Korean treatment, with gochujiang sauce, and modern takes on traditional accompaniments or “banchans.” That’s sesame spinach, pickled shaved daikon, white kimchee and a dollop of gochujiang BBQ sauce for dipping. Yes please!
Chef Lee’s hospitality career has spanned three decades and his work has been recognized in his many roles around the globe. With a keen focus on food history and regional authenticity, Chef Lee regularly draws inspiration from the diversity and vibrancy of Toronto’s multicultural communities as well as his own Korean Heritage.
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