I’m a chef — here’s how to make a Michelin-level meal for under $10

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I’m a chef — here’s how to make a Michelin-level meal for under $10
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Chef Kevin Lee demonstrates how to make “budget-friendly” trout tartare.

Content creator Danny Kim, 27, from Maryland,viral clip

Lee and Kim bring viewers to a Los Angeles Korean market, where Lee buys a lemon , chives , a large cucumber , perilla leaves , and rainbow trout — ringing in at $9.45. In a frying pan, he adds black pepper, fennel seeds, coriander seeds, cucumber juice, sugar and white wine vinegar, throwing in a sprig of thyme and combining the mixture with the vinaigrette.

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