Seattle's Joule Restaurant Offers a Playful Approach to Korean Cuisine [VIDEO]

In this “Table 42” episode, Joule chef Rachel Yang takes viewers into the kitchen to whip up one of Joule’s colorful prized dishes: grilled wagyu tri-tip steak with pickled persimmon and charred treviso. “The bitterness of the treviso and the persimmon work really well with the meatiness of the steak,” notes the chef.

“Here in America, you know, you go to a steakhouse and what you get is basically steaks and french fries or something that’s really heavy,” says Yang. “But when you’re adding a lot of flavors that actually can cut the fattiness, cut the richness of the meat, I think you can enjoy it a lot better.”