Roy Choi Quotes

I definitely love kimchi. The biggest influence that eating so much Korean food growing up had on me was that I have no limit for spiciness. The hotter the better.

Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.

I happen to have an obsession with Korean food.

In my family and among Korean-Americans, there just is no occasion that people would get together without bibimbap. It's something that people eat when they're wanting to celebrate or have a good time with friends.

I remember, as a kid, I loved kimchi. It wasn't weird to me at all because it was in our house all the time. There was never a second when a huge jar wasn't in our refrigerator. I remember bringing it to school, and that just did not go over well at all.

I love ramyun so much.

All Korean food is not just one thing.

I am a big fan of Korean food.

My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus - lemon, lime, yuzu - or vinegars. Food has to pop.

When I'm at home, I eat kimchi every single day.

Soy sauce and seaweed go really well with potato chips.

I know how I like my food. I like it spicy, salty, sticky, crunchy, juicy, oozy - basically any dish you know and love, jacked up to a bordering-on-socially-unacceptable amount of flavor.

My food, I think, is big. It's aggressive, it's aggressively seasoned, and it's hearty.

Garlic is an essential, and so is this thing called Bragg's Liquid Aminos. It's like a soy sauce, but it's gluten-free and healthier. It's a great condiment and something I always keep in my pantry.

I pride myself in figuring out how to elevate a dish with a little preserved lemon or, then, a sprinkle of Maldon salt.

I am huge on bold, strong flavors, and I think every aspect of a dish should be thoughtful, whether it's the chicken on top of a Cobb salad or the topping on a savory casserole.

My favourite Korean food is delicious black five-layered pork belly, cooked over a charcoal grill. And Jeju chocolate, in citrus fruits and green tea flavour, which is famous throughout Korea.

I love jerk chicken. I could literally eat it every single day of my life. I also like curry goat, rice and peas, and ackee and saltfish. For some reason, no one ever taught me how to cook, though. They've always cooked for me!

I'm always looking for a way to get some spice into my cooking but, generally, the French don't like spicy food.

I know I'm kind of a wuss when it comes to spicy foods.

There are certain foods that are somewhat sacred or you're not supposed to mess with. When you do mess with them, it touches a nerve where you have to compare it to the original, and then that thing you're creating has a loosing change right out of the gate.

I am a big fan of spice. It's not only the intense heat of chilli flakes or a sprinkling of cayenne that gets my taste buds going, but also the deep warmth of cumin and ginger.

I'm not very good with spicy food.

I don't make mole everyday nor do I cook Mexican food every day.

I'm Mexican. I eat salsa with everything.