Gregory Gourdet—the *Top Chef* alum at the helm of Portland, Oregon’s [link http://departureportland.com/ Departure]—creates modern riffs on Asian classics. Sushi, dim sum, and bibimbap all on one menu? Yes, please! If you’re not lucky enough to feast on pan-Asian cuisine at Departure, you can recreate one of Gourdet’s dishes tonight. **For a fresh take on three boldly flavored classics, you just need one simple formula: sauce + sous vide + grill.**
The flavors and ingredients may change, but the process stays the same. Start with your sauce—sweet and savory, spicy and funky, or a total umami bomb, perhaps? Next, pick your protein, and cook ’em together with Joule. After a quick sear on a hot grill, you’ll have intensely flavorful, mouthwateringly tender meat with a perfectly charry crust. Getting hungry? Start cooking with one of the foolproof recipes below.
Whether you choose perfectly pink Korean [link https://www.chefsteps.com/activities/ssamjang-steak-with-chef-gregory-gourdet Ssamjang Steak], a new twist on traditional Chinese [link https://www.chefsteps.com/activities/char-siu-style-pork-tenderloin-with-chef-gregory-gourdet Char Siu-Style Pork Tenderloin],
or Thai BBQ-inspired [link https://www.chefsteps.com/activities/black-pepper-chicken-with-chef-gregory-gourdet Black Pepper Chicken], this method produces bold, thoughtful dishes that are as easy to make as they are to devour.
*OTHER PEOPLE’S IDEAS: A Series from ChefSteps<br>
At ChefSteps, we love to cook. And we love to share our top tips and techniques with you. But we’re not the boss of everything, and we learn from our friends and colleagues every day. That’s why we created Other People’s Ideas, a new series starring our favorite subject experts. These talented folks are here to help you tackle everything from soup dumplings to pizza pie—and have a ton of fun along the way. You down with OPI? Yeah you are. Let’s do this.*