Edward Lee's Korean-Style Succotash | The Kitchen | Food Network
Chef Edward Lee puts his spin on a Southern staple, including a host of fresh additions along with his secret ingredient, Doenjang, the Korean answer to miso! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: https://ift.tt/xrKZbNW. Get the recipe ▶ https://ift.tt/ZIWKfOs Subscribe to Food Network ▶ https://ift.tt/Y7IX0QG Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Korean-Style Succotash RECIPE COURTESY OF EDWARD LEE Level: Easy Total: 30 min Active: 25 min Yield: 4 servings Ingredients 1 teaspoon olive oil 2 tablespoons butter 4 cups corn kernels (from about 5 ears) 2 tablespoons buttermilk 2 tablespoons whole milk 2 teaspoons doenjang Korean soybean paste or white miso 1 garlic clove 6 ounces lima beans 3 ounces shelled edamame 3 ounces black-eyed peas 1/4 cup diced red peppers Salt and pepper 2 tablespoons chopped fresh herbs, preferably a combination of parsley, chives and tarragon Directions Warm olive oil and 1 tablespoon butter in a large skillet until the butter is foaming. Add the corn kernels and saute until tender, about 3 minutes. Transfer 1 cup of the corn to a blender. Add the buttermilk, whole milk, soybean paste, garlic and remaining tablespoon butter. Puree on high until a smooth chowder-like puree is formed. (If the puree is still chunky, add a few tablespoons water.) Add the corn puree, lima beans, edamame, black-eyed peas and red peppers to the skillet and continue to saute, stirring often, until everything comes together and the peppers begin to soften, another 3 to 5 minutes. Season with salt and pepper. Fold in the chopped herbs and serve immediately. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/BNzGKvm ▶ WEBSITE: https://ift.tt/7VYKspT ▶ FULL EPISODES: https://ift.tt/l6UxWvE ▶ FACEBOOK: https://ift.tt/q7ud5yz ▶ INSTAGRAM: https://ift.tt/WNw57ck ▶ TWITTER: https://twitter.com/FoodNetwork #EdwardLee #TheKitchen #FoodNetwork #KoreanStyleSuccotash Edward Lee's Korean-Style Succotash | The Kitchen | Food Network https://www.youtube.com/watch?v=im4z_7wWWyY
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