I'm a half French, half Korean chef & this is my culinary notebook, where you'll find all my recipes. Here, I’ll think out loud, test ideas, mess things up, and slowly connect the dots in my culinary exploration.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 55 | Founded | a year ago | Last Issue | 7 days ago |
| Active | |||||
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giltreatsgil.substack.comLatest Issues
Curry Katsu, with Yellowtail cutlets
I have a feeling that many Northeast Asian kids grew up eating katsu at home. I certainly did. My mother is Korean, and she was always cooking something delicious for me when I was growing up. Of all the dishes she made, a few appeared on o...
Breaking down a whole Yellowtail
Such a fun & interesting exercise
It may look impressive at first, but believe me: these cuts are genuinely fun to make. Today, we’re going to butcher a fish, breaking down a single fish into eight distinct cuts. Instead of butterflying it...
Grilled John Dory chops & gremolata
A fun way to prep John Dory to impress your friends
Who said we weren’t doing fish butchery? In this episode I’ll show you, step by step, how to break down a John Dory into beautiful portions. I love John Dory, but I’ve been guilty of cook...
Grilled red mullet, liver sauce
One of my personal favorite way to eat red mullet
Dry‑aged red mullet is criminally underrated. I’ve come to believe that dry aging isn’t just a smart way to preserve fish, when done right it’s a quiet flavor revolution. Some fish take to...
Grilled mackerel & sauce vierge
A perfect summer dish when well executed
Mackerel is criminally underrated as a grilled fish. Cheap, oily, and wildly flavorful when sourced and handled right, it delivers everything you want from a summer cookout: rich, succulent flesh th...
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