I literally ordered a pork belly to turn it into a pancetta. I would LOVE to try on sous chef Eric's recipe. It would be wonderful. Please make it happen!
So I gather Gochu is Korean chili, with garu meaning powder and jang meaning paste? I mean, linguistically, it would make sense to me, but maybe, as a native speaker, you could confirm or deny my suspicions?
I love the pov perspective cooking you're doing, could also be very interesting to see you prepare an industrial batch of hospital meals! Would be very interested in seeing more real-time cooking videos (also from Eric!).
Dude, I've made selfmade flour tortillas (first try actually and it turned out really good) yesterday to make some extra delicious quesadillas. Big thanks to you, you are a real inspiration.
Bavarian here, Kenji you're a God of a Chef but the way you poured that Hefeweizen just broke my heart. 1. Rinse Glass with Cold Water, so it's wet on the Inside 2. Pour very slowly, in a 45° Angle 3. Leave about 2-3 Fingers of Beer in the Bottle, The Yeast has settled on the bottom, and by stirring the bottle in a circular motion or rolling it between your palms you whirl it up from the floor 4. Tilt the Glass upright, poor the Rest up on top, if you get a nice little white mountain of foam you did it right 5. Take a Sip and get a nice moustache You probably know all this anyway and did it off-camera but, but, but, german perfectionism dictates this potential indiscression doesn't go potentially uncorrected ☝️
Kenji, I can't wait for your spot to open back up. I'm going to make a trip down from Sonoma just to try some food at Wursthall! (PS, if you need any Pliney I'll grab a case lol)
I’ve been thinking that I need my own “sous chef Eric”. Failing that, I would love to see a video from your sous chef Eric on how to make pancetta. Thanks for all the videos, Kenji. I’m making lots of new stuff now.
First thought: "A line cook who cleans up after their self without the head cook yelling at them for having a filthy station?" Then I remember that you're the head cook, cooking alone. : ) Not that I've worked too many questionable kitchens or anything.
His organization and quick clean up is a thing of beauty tho. I’m just a home cook but I do that too, and prep my ingredients in advance. Clean as you go and keep the prep area clean and organized is the way to go.
Hey Kenji, check out the Brewers Association for guidelines about idling/shutting down draft lines for extended periods. It might save you some money and improve quality at your restaurant once things opening back up. Thanks for all the videos!
Yay~ TBK is one of all time favorite street snacks in Korea! Making it at home means a lot during these tough times. Adding some fishcakes(eomuk), a dash of soy sauce (Oops you put it later.) and pinch of msg will render this dish even more street vibes:-)
Wow I wasn’t expecting that dish to appear lmao I’m really amazed by the variety of dishes you are making.... I wonder if there are any other favorite Korean style dishes you would like to show!
Kenji deserves a much larger following on here. Babish and YSAC are very edited and concise. This feels just like you’re just cooking along side him. I find this to be the easiest way ever to learn how to cook.
Yes, I'm sure sous chef Eric's pancetta class would be well attended! I wish I had any disposable income at all right now, I would've been more than happy to contribute to the free meals program. I hope the average viewer has somewhat more stable finances and can help out, it's such a great initiative!
When I see tteokboki and don't hear " hello from Seoul " it feels weird lol love Aaron and Claire and kenji had me drooling over that bowl and beer looked so good
Hey, you mention the beer cooler is off, have any of the distributors in CA looked at bringing beer that will outdate back in to supply to distilleries for hand sanitizer production?
ah yes korean food is always the best and tteokbokki is pronounced like "duck-bok-kee". i always watch ur vids before i go to sleep and it helps me with my bad quarantine sleep schedule :p
No bowl of rice, no sesame oil, didn't dry fry the tteok, used water instead of fish stock, last name not Kim...I'm starting to question this guy's dedication to authenticity!
"Would you be interested in learning how someone makes one of the most delicious ingredients I use??? " Nah...... we cool........ Dude!!! Totally do we want to learn!!!!
That looks excellent as always! love both Weihenstephaner and Pliny, unfortunately Pliny is not available anywhere near me :P And yes I am sure we would all LOVE to see stuff from Sous chef Eric(k)!
thank you for reminding me I have frozen tteokbokki to cook (plus all the accoutrements, minus your chicken spice -- but shichimi togarashi would work well, I think). I like slightly undercooked hard boiled eggs in it, too. goooood stuff.
I would personally love a few videos by Sous Chef Eric, once this whole thing blows over I might even drive up to SF from LA to check out your restaurant, I just moved to CA in September and was on the East coast from Dec to mid Jan.
Hey Kenji, i love to know if there is a special way how you prepare these meal boxes. As i understand it you are making them the day before. I mean, sure theres no problem eating a refrigerated meal the next day, but its doesnt have the same quality as freshly made. So are you doing something special or just special kinds of meals ?
just in case you didn't know: we bavarians make a bit of a show out of getting all of the yeast on the bottom of the bottle of a hefeweizen into the glass. Once the bottle is mostly empty you start swirling it around to get the yeast immersed and so on.
Made us some tteokbokki for the first time tonight, using this recipe as inspiration (bacon!!) but supplemented with anchovy broth (so simple!) from Maangchi's version, and an added packet of commercial ramyun noodles (just the noodles, no seasoning...) plus some fish cake. Hot damn, it was stellar....
Yes on the pancetta! I have a pork belly in the fridge I need to break down soonish and have been trying to decide what all I want to do with it. Pancetta would be great.
If you don’t have anchovy/dash i broth, you can also used chicken bouillon powder, fish stock cube or dried mushrooms mixed with hot water to add a similar umami flavour.
![[Live] : ONE 169 วันนี้!! "อนาโตลี vs อูมาร์"](http://i.ytimg.com/vi/IK3YZVWuFJg/mqdefault.jpg)
"If you don't have a Sous Chef Eric" best comment in a recipe I've ever heard.
My Sous Chef Mike doesn't have enough fat on him to make good pancetta
chaoaretasty: “Chef Mike”
*GORDON RAMSAY ENTERS THE CHAT*
he needs to do a post quarantine video with Chef Eric
_"Grab your nearest Jon Favreau."_
~Andrew Rea
I feel like I know sous chef Eric better than myself at this point
Hmu if anyone needs a sous chef Erik
Erik sure
Please show us how to make pancetta.
Is this video your resumé?
Dude would love to learn sous chef Eric’s pancetta and cooking tutorials!
Yes, Please. I have a pork belly in my freezer right now just dying to be turned into delicious pancetta.
I literally ordered a pork belly to turn it into a pancetta. I would LOVE to try on sous chef Eric's recipe. It would be wonderful. Please make it happen!
Yes please.
YES. DEFINITELY!!!
Kenji is the only youtuber ive seen whos channel has truly experienced the "covid19 glow up"
chaseey no kidding his videos are amazing
Yeah I'm not gonna lie, covid19 brought me here
Less time for the restaurant, more time for us! Salute Kenji!
Yes I would be interested in sous chef Erics class!
This isn't French Toast made with the leftover carbonara sauce like you said last night...
We are together all day aren't we :D He would upload it soon.
haha love this comment
Kenji: "See you tomorrow!"
Also Kenji: I meant, see you in five minutes.
Where the french toast at Kenji
Yeah Kenji we were promised carbonara French toast.
Savory French toast sounds amazing
promises were made!
so long as he refers to himself as 'sous chef eric' in full every single time he wishes to use the word 'I' then frankly go ahead
Wait what? Am i missing the joke
This is an excellent idea. Hulk smash; Sous Chef Eric cook.
Kenji is really out here, every single video, giving a masterclass in good cooking technique. We are ALL beneficiaries of this. Thank you, Kenji.
He sounded so sad when he said they emptied all the taps for the beer :(
Pinin’ for the Pliny (not the fjords)
Tteok= Korean Rice cake
bokki= Simmered, Boiled with small water, or Fried with oil
Gochugaru= Korean Chilli powder
Gochujang= Korean Chilli paste
thanks
굳👍
고마워요
So I gather Gochu is Korean chili, with garu meaning powder and jang meaning paste? I mean, linguistically, it would make sense to me, but maybe, as a native speaker, you could confirm or deny my suspicions?
@@hanschenklein8124 Yep. Jang often refers to fermented source and its usually in paste form. One of the exception is soy source(Gan"jang" in Korean.)
I love the pov perspective cooking you're doing, could also be very interesting to see you prepare an industrial batch of hospital meals! Would be very interested in seeing more real-time cooking videos (also from Eric!).
I can’t put my finger on exactly why this is the right content for me, but it is and I’m glad you’re making it.
Man, I need to get a Sous Chef Eric. Or at least watch his video on making pancetta.
"I like vegetables"
The last 5 videos posted determined that was a lie
hahaha
ceasar salad. ok
The first few POV videos made me really dizzy, but much better with less head movement now. Thanks, great stuff!
Dude, I've made selfmade flour tortillas (first try actually and it turned out really good) yesterday to make some extra delicious quesadillas. Big thanks to you, you are a real inspiration.
I did the same thing a few days ago! just to make his ultimate quesadilla recipe... came out awesome
@@sopwerdna It's so simple, right? :)
we need a my sous chef eric‘s pancetta video
Yes... have him do it. Times are tuff and I get it but I'm glad to see these vids. They get me cooking and thinking about other things.
Dude, great video! Thank you!
Eyy donut!! Much love broski
Omg, I love Pliny! I always wondered what you were pouring yourself. Glad to know it's one of the best!
Bavarian here, Kenji you're a God of a Chef but the way you poured that Hefeweizen just broke my heart.
1. Rinse Glass with Cold Water, so it's wet on the Inside
2. Pour very slowly, in a 45° Angle
3. Leave about 2-3 Fingers of Beer in the Bottle, The Yeast has settled on the bottom, and by stirring the bottle in a circular motion or rolling it between your palms you whirl it up from the floor
4. Tilt the Glass upright, poor the Rest up on top, if you get a nice little white mountain of foam you did it right
5. Take a Sip and get a nice moustache
You probably know all this anyway and did it off-camera but, but, but, german perfectionism dictates this potential indiscression doesn't go potentially uncorrected ☝️
Cooking class would be great. Thanks for these videos and everything else you’ve put out there!
I will watch (and eat) anything sous chef Eric makes
get Sous Chef Eric to make a cameo
Kenji, I'm loving these videos and can't wait to visit Wurst Hall. It's on our post social distancing bucket list. Bring on Sous Chef Eric!
Kenji, I can't wait for your spot to open back up. I'm going to make a trip down from Sonoma just to try some food at Wursthall! (PS, if you need any Pliney I'll grab a case lol)
Sneezing pro-tip: If you’re on the verge of sneezing but can’t, look up at a light. Works every time.
If you have the gene that causes this! I have this and it works everytime
Yes, give Chef Eric some shine. I don’t believe he really exists lol
Video gets uploaded titled "Sous Chef Eric pancetta class" and it's just clearly Kenji with a fake moustache.
I see a fellow Weihenstephaner drinker, I'm happy!.
One of my favorite hefeweizens along with Hacker-Pschorr.
Good stuff Mr Kenji.
What great videos and what a good cause you are supporting. I will sign up for Patreon in the morning when I am at my laptop
I’ve been thinking that I need my own “sous chef Eric”. Failing that, I would love to see a video from your sous chef Eric on how to make pancetta. Thanks for all the videos, Kenji. I’m making lots of new stuff now.
Wow these videos fly out. Keep up the good work :-)
This channel is great for chefs out of work atm
i appreciate these FPV videos very very very much.
I'm so early the food isn't even cold yet
Where would we be right now without Kenji!!! The hero of our times...
You can also put in asian fish cakes and it’s great. Come from a Korean family and I love this dish :)
Kenji saying the bacon is from sous chef Eric at this point is like BA saying that Tuna is Molly's dog every time.
The world needs Sous Chef Eric's teachings!!!
First thought: "A line cook who cleans up after their self without the head cook yelling at them for having a filthy station?"
Then I remember that you're the head cook, cooking alone. : )
Not that I've worked too many questionable kitchens or anything.
His organization and quick clean up is a thing of beauty tho. I’m just a home cook but I do that too, and prep my ingredients in advance. Clean as you go and keep the prep area clean and organized is the way to go.
LOVE tteokbokki! Just made some a few days ago with giant rice cakes that had to be used. Can't get enough of the texture! ^__^
Glad to see korean food in this channel👍🏻
Haven't seen my sous chef Eric for a while. Wasn't in the fridge or pantry. I'll have to get a new one if I don't find him.
Hey Kenji, check out the Brewers Association for guidelines about idling/shutting down draft lines for extended periods. It might save you some money and improve quality at your restaurant once things opening back up. Thanks for all the videos!
You have made quarantine so much better.
I'm so early the food isn't even cold yet
Kenji my man! I would love to see sous chef Eric’s pancetta!
Your book was amazing. Watching you cook - more amazing!
Yay~ TBK is one of all time favorite street snacks in Korea! Making it at home means a lot during these tough times. Adding some fishcakes(eomuk), a dash of soy sauce (Oops you put it later.) and pinch of msg will render this dish even more street vibes:-)
Wow I wasn’t expecting that dish to appear lmao I’m really amazed by the variety of dishes you are making.... I wonder if there are any other favorite Korean style dishes you would like to show!
Kenji deserves a much larger following on here. Babish and YSAC are very edited and concise. This feels just like you’re just cooking along side him. I find this to be the easiest way ever to learn how to cook.
Would love to see sous chef Eric and his special methods
Hell yes! I would love an online course to learn more cooking techniques and how to make more foods.
Dude, I am Korean and your pronunciation is near perfect 👌
I too would love to learn how sous chef Eric makes his pancetta!
I ate this dish a few times at a local Korean place, now I know the name! Great video as always.
I love adding oedeng in mine in addition to these tteok
+1 for Sous Chef Eric‘s pancetta.
Yes, I'm sure sous chef Eric's pancetta class would be well attended!
I wish I had any disposable income at all right now, I would've been more than happy to contribute to the free meals program. I hope the average viewer has somewhat more stable finances and can help out, it's such a great initiative!
This is a great take on Tteokbokki! Thank you, KJL.
"Normally I'd pull myself a Pliny". Lol. I'll be back for one just as soon as you're open!
Yes, definitely want the pancetta master class, Eric!
When I see tteokboki and don't hear " hello from Seoul " it feels weird lol love Aaron and Claire and kenji had me drooling over that bowl and beer looked so good
Seeing Kenji's version of tteokbokki is pretty cool. I should make some tonight.
Hello sometimes if you flip the grates upside down on your range, it becomes perfect for round bottom woks
throws around 5 pounds of chili powder for a solid 30 seconds and almost sneezes... definitely corona
That's the first time during this pandemic that internet won't freak out at someone about to sneeze. Because Kenji.
Hey, you mention the beer cooler is off, have any of the distributors in CA looked at bringing beer that will outdate back in to supply to distilleries for hand sanitizer production?
Yes to Sous Chef Eric teaching us to make pancetta and anything else.
We need a podcast with Kenji and Sous Chef Eric. I won't rest until this is a thing. Watch your back Kenji...
ah yes korean food is always the best and tteokbokki is pronounced like "duck-bok-kee". i always watch ur vids before i go to sleep and it helps me with my bad quarantine sleep schedule :p
I was going to ask for a Sous Chef Eric face reveal, but then I found him on the Wursthall Instagram. I still want the pancetta class though!
No bowl of rice, no sesame oil, didn't dry fry the tteok, used water instead of fish stock, last name not Kim...I'm starting to question this guy's dedication to authenticity!
Dear Sous Chef Eric: PLEASE SHOW ME HOW TO MAKE PANCETTA
Flat fish cakes cut in to long wedges are also a classic ingredient. They actually create a nice stock so you don't need to use the fish stock.
"Would you be interested in learning how someone makes one of the most delicious ingredients I use??? "
Nah...... we cool........
Dude!!! Totally do we want to learn!!!!
"If you don't have a Sous Chef Eric" *welp i guess i can't make this*
That looks excellent as always! love both Weihenstephaner and Pliny, unfortunately Pliny is not available anywhere near me :P And yes I am sure we would all LOVE to see stuff from Sous chef Eric(k)!
Yes yes yes to an introduction to making pancetta
thank you for reminding me I have frozen tteokbokki to cook (plus all the accoutrements, minus your chicken spice -- but shichimi togarashi would work well, I think). I like slightly undercooked hard boiled eggs in it, too. goooood stuff.
I would personally love a few videos by Sous Chef Eric, once this whole thing blows over I might even drive up to SF from LA to check out your restaurant, I just moved to CA in September and was on the East coast from Dec to mid Jan.
Sous Chef Erik seems to have a lot of fun
I didnt expect this, probably my favorite asian dish, ingredients are kind of hard to find in germany though :/
Hey Kenji,
i love to know if there is a special way how you prepare these meal boxes. As i understand it you are making them the day before. I mean, sure theres no problem eating a refrigerated meal the next day, but its doesnt have the same quality as freshly made. So are you doing something special or just special kinds of meals ?
All the meals are designed either to be fine eaten cold, or to be fine heated al together in the microwave.
just in case you didn't know: we bavarians make a bit of a show out of getting all of the yeast on the bottom of the bottle of a hefeweizen into the glass. Once the bottle is mostly empty you start swirling it around to get the yeast immersed and so on.
My FAVORITE street food while I was In Korea. The spicier the better! I’d love to see you make some Bindaetteok!
This dude is the best
Made us some tteokbokki for the first time tonight, using this recipe as inspiration (bacon!!) but supplemented with anchovy broth (so simple!) from Maangchi's version, and an added packet of commercial ramyun noodles (just the noodles, no seasoning...) plus some fish cake. Hot damn, it was stellar....
Oh, and I've been finding that kölsch is the perfect foil for spicy Asian food...
YES! And the hot sauce, & pickled chilies & sauerkraut &...
You should send those (off duty) hospital workers some beer. You KNOW they could use it
Some advice Kenji, when you get that awful sneezing-but-not-quite feeling, try looking directly at the brightest light nearby to force the sneeze out.
It's amazing that it's Bacon Gravy-based Tteokbokki.
Local Koreans usually use Anchovies and kelp broth, but this is also attractive. :-D
At this stage...we all wanna see your sous chef Kenji!!!!
Getting used to these. Please don't stop making these videos! Also yes I want to learn to make pancetta.
Yes on the pancetta! I have a pork belly in the fridge I need to break down soonish and have been trying to decide what all I want to do with it. Pancetta would be great.
Kenji could you tell us how to make the chicken spice you were talking about? (15:40)
yes please - more of sous chef Eric. Especially if he can share some sausage-making tips.
Thank you for what you're doing.
If you don’t have anchovy/dash i broth, you can also used chicken bouillon powder, fish stock cube or dried mushrooms mixed with hot water to add a similar umami flavour.