Recipes Spicy Thai Marinade with Basil and Cilantro 4.0 (5,534) Add your rating & review Chef Bill Kim likes to use this spicy, citrus-scented marinade on steak, but it's also great on chicken and shrimp. More Thai Recipes By Bill Kim Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018).Experience: Born in Seoul and raised in Chicago, Bill Kim's early culinary career was fully immersed in the world of fine dining. He worked with revered chefs Pierre Pollin at Le Titi de Paris and Jean Banchet at Ciboulette. Bill took on the position of chef de cuisine at Charlie Trotter's before running the kitchen at the French-Asian Le Lan. When he opened his first restaurant urbanbelly in 2008, Bill finally had the opportunity to solidify his signature style by merging his Korean heritage with the food of his Midwestern upbringing, using his classical training in a casual setting. He has put his stamp on several more ventures, including Chef Bill Kim's Ramen Bar and Chef Bill Kim's Pizza and Parm Shop. Bill teamed up with Crate & Barrel to open the retailer's first in-store full-service restaurant, The Table at Crate, in 2019.Education: Bill Kim graduated from Kendall College in Chicago with a degree in Culinary Arts. Food & Wine's Editorial Guidelines Updated on June 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 15 mins Yield: 1 cup Ingredients 1/4 cup basil leaves 1/4 cup cilantro leaves 8 peeled garlic cloves 2 tablespoons sambal oelek or other Asian chile sauce 2 tablespoons Asian fish sauce 1 teaspoon finely grated lemon zest 1 teaspoon finely grated lime zest 1/2 cup vegetable oil Directions In a mini food processor, pulse the basil, cilantro, garlic, sambal oelek and fish sauce until finely chopped. Add the lemon and lime zests and oil; pulse until the marinade is fairly smooth. Refrigerate for up to 3 days. Rate it Print