Jonah Kim, executive chef at Pabu, knows about the dog days of summer. The Texas native has worked in Austin, Las Vegas and Baltimore, three spots that positively sizzle in July.
His antidote? A chilled buckwheat noodle salad dressed with an assertive dressing made with gochujang (spicy Korean red pepper paste), a nod to his Korean heritage, which he shares with the latest edition of the Sous Chef Series.
Master the recipe, crib the method, and you’ll be well on your way to some sweat-free summer slurping.
Don’t miss next week’s Sous Chef Series email from Williams-Sonoma and Tasting Table! Sign up for free today, and every Monday you’ll receive a new profile of one of the country’s most exciting sous chefs, along with one of their favorite recipes.