Rachel Yang, the James Beard Award-nominated chef behind Seattle’s Joule, Revel, and Trove restaurants, and Portland, Oregon’s Revelry, is a force. Her food— undeniably Korean at its roots, unabashedly creative in practice — combines noodles, dumplings, barbecue, and hot pots with flavors from all over the globe. But after cooking with her week after week during the process of writing her cookbook, My Rice Bowl: Korean Cooking Outside the Lines, I’ve learned her food is always one thing: Even though it’s restaurant food, it’s always comforting.
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