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Roy Choi helped reshape American street food with his Kogi food truck. Now the chef, TV co-host and cookbook author is steering his cooking toward vegetables and bold condiments. His new book encourages cooks to treat produce like a main course and to rely on simple techniques and sauces that make veggies irresistible.
How Kogi’s founder moved from short-rib tacos to vegetable-forward plates
Choi rose to fame blending Korean flavors with Mexican street food. Today his kitchen philosophy emphasizes plants while keeping comfort and flavor intact. In his new cookbook, he and co-authors offer recipes that center vegetables without feeling austere.
He explains that his cooking evolved after years of fast and processed food. The result is a collection built around satisfying, flavorful dishes — seared tofu with kimchi, roasted cauliflower steaks, and noodle salads dressed in gochujang sauces.
The book reframes vegetables as the focus, using bold seasoning and approachable techniques so home cooks actually want to eat them.
Adopt pro kitchen habits: simple weekly prep to eat more veggies
Choi says one of the biggest barriers to eating vegetables is accessibility. Professional kitchens win by prepping ahead so ingredients are ready to use.
- Set aside a block of time each week for washing and cutting produce.
- Store prepped items in clear containers so they’re easy to grab.
- Peel garlic and keep cloves ready; mince just before cooking for peak flavor.
- Prep staples such as carrots, celery, onions and fennel to streamline weeknight meals.
When veggies are prepped, assembling a meal becomes faster and less tempting to skip.
Batch sauces and condiments to upgrade weeknight cooking
Homemade sauces are Choi’s shortcut to making vegetables crave-worthy. He suggests making marinades, vinaigrettes and spicy pastes during your prep session.
Store them in jars, label the lids and refrigerate. A spoonful of the right sauce can turn roasted or stir-fried vegetables into a full meal.
Sauces speed up cooking and broaden meal options. Toss pre-chopped vegetables with a prepared sauce and finish under the broiler or in a skillet for an easy dinner.
Why Choi uses MSG and what science says
Choi recommends a measured amount of monosodium glutamate to deepen savory flavor. He calls it a “secret weapon” that adds umami without dominating a dish.
Although MSG was stigmatized in the past, modern research finds no widespread adverse effects for most people. Still, Choi notes some individuals are sensitive and should avoid it.
Use MSG sparingly to boost richness in broths, dressings and sauces, much like adding mushrooms or aged cheese for umami.
Three make-ahead sauces from The Choi of Cooking
Sweet Garlic Teriyaki Sauce — versatile glaze and stir-fry base (yields about 3 1/2 cups)
- 1 1/4 cups soy sauce
- 1/2 cup rice vinegar
- 1/2 cup orange juice
- 1/4 cup pineapple juice
- 2 serrano peppers, coarsely chopped
- 1/2 cup whole garlic, thinly sliced (about 15–20 cloves)
- 1/2 cup sugar
- 1/2 medium yellow onion, sliced
- 1/2 cup chopped scallions
- 1 tsp crushed red pepper flakes
Method: Combine 1 cup water with all ingredients in a medium pot. Bring to a boil, then lower heat to simmer. Skim any foam and gently simmer until garlic softens, about 20 minutes. Cool fully before storing.
Storage: Refrigerate up to 1 week in an airtight container. To freeze, strain out solids, pour liquid into ice cube trays, freeze up to 3 months.
Uses: Stir-fries, marinades, glazes for wings or roasted vegetables.
Ginger Ponzu Sauce — bright citrus soy dressing (yields about 1 cup)
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- Zest and juice of 1 lime
- 1 tbsp grated fresh ginger
- 1 jalapeño, thinly sliced
- Salt and black pepper to taste
- 1/4 cup water
Method: Stir together the water, soy sauce, vinegar, lime zest, lime juice, grated ginger and sliced jalapeño. Season with salt and pepper. For milder flavor, remove jalapeño and add just before serving.
Storage: Keeps about a week refrigerated. Flavor deepens with time; remove fresh aromatics for longer storage.
Uses: Dipping sauce, dressing for salads and noodle bowls, finishing sauce for grilled vegetables.
Magic Sauce — a bold, chili-forward Korean-inspired paste (yields about 3 cups)
- 1 cup gochugaru (Korean red pepper flakes)
- 1/2 cup gochujang
- 1/2 cup chopped yellow onion
- 1/2 cup beef broth or water
- 6 tbsp fish sauce
- 1/4 cup rice vinegar
- 1/4 cup toasted sesame oil
- 1 1/2 tbsp chopped garlic
- 1 1/2 tbsp soy sauce
Method: Blend gochugaru, gochujang, 1/2 cup water, onion, beef broth, fish sauce, vinegar, sesame oil, garlic and soy sauce until smooth. Add a splash of water if it’s too thick after chilling.
Storage: Keep in an airtight jar in the refrigerator. It will last at least a month.
Uses: Toss with roasted vegetables, mix into rice, or use as a spicy spread.
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