The Wok Compendium: 5 Ways To Cook With A Wok
ฝัง
- เผยแพร่เมื่อ 5 มิ.ย. 2024
- Why should you cook with a wok? It’s versatile, fast, and rewards you with flavorful food. In this video I’ll show you 5 different ways to make the most out of your wok: making the best scrambled eggs, stir frying, steaming, braising, and my personal favorite-deep frying.
Induction Wok Link: amzn.to/3ZhHvIY
0:00 - Intro: All About Woks
3:23 - Wok Scrambled Eggs
8:09 - Breaking Down the Chicken
9:53 - Chicken Breast Stir Fry
22:55 - Steamed Chicken
31:13 - Braised Drumsticks
34:25 - Deep Fried
Ingredients
Wok Scrambled Eggs:
Cooking Oil
Eggs
Salt
Pepper
Chicken Powder (Optional)
Scallions
Dark Soy Sauce
Serve over Rice
Chicken Breast Stir Fry:
Mushrooms
Ginger
Garlic
Baking Soda
Corn Starch
Light Soy Sauce
Cooking Wine
Burlap & Barrel Smoldering Embers Blend (Or Garlic Powder and Cumin)
Peanut Oil
Steamed Chicken:
Salt
White Pepper
Ginger
Your Choice of Sauce
Braised:
Drumsticks
Master Stock ( • Superior Stock: Your N... )
Deep Fried:
Frying Oil
Potato Starch
Salt
Chili Oil (Optional) - แนวปฏิบัติและการใช้ชีวิต
Never in my life thought I'd watch an entire 43 minute and 46 second cooking video on youtube but dude you are so chill and there's just something about how you present everything and I love your kitchen too, it has a nice comfy casual feel. Keep it up dude.
I saw 43 minutes and almost skipped it, but here I am 43 minutes later reading comments,
Yep. Just joined the "watched a 43 minute wok video" club.
love how casual and approachable your videos are! i have a friend who's learning to cook, and the tangents into related topics and reassurance that floor garlic isn't the end of the world is super helpful
It’s not. I like showing my mistakes because we all make them 😅
I totally agree except that one part when he pulls out a WHOLE ASS blowtorch 😂
@@jonkung dude can you please tell me what the name of your induction wok burner is please.
@@gatsgats6997 Nuwave Mosaic Induction Wok
@gats gats , I just purchased it last week after seeing one of Jon Kung’s videos. Totally recommend, especially if like me you have an electric coil stovetop. Easiest way for me to use a round bottom wok inside. Also heats up lighting fast. Thanks, @Jon Kung, for the info on the channels, but especially for sharing about this wok burner!
Love your professional but non arrogant approach. I always learn a lot from watching your content. Your comments are also very much appreciated and quite entertaining. Look forward to many more videos.
Thank you! That means a lot. I get told I’m arrogant a lot 🤣
@@jonkung Some people confuse intelligence with arrogance. You are not arrogant. Looking forward to your next lesson and my next learning opportunity. Thank you for all you hard work. Cheers
This is a perfect video for someone who doesn't know anything about woks or didn't grow up with them. Thanks for the great info. 👍
Thank you for not overcrowding the pan while stir frying. Drives me crazy when I see people "boil" their stir fries.
Really enjoy this format, very informative and relaxing! Thanks
That mini Buster Sword you used on the chicken is such a beauty 😎👍🏻
It’s from a Hong Kong brand called CCK!
The rhino! I've been wanting to get one for ages but it's so over the top. No idea where I'd store such a fuck off knife.
Another great video! Love your analytical/creative approach to cooking, thoughtful commentary, and, above all, the wonderful food you cook!
Thank you!!
I love your creative culinary wisdom.
Very chill.
Learning alot with your videos. Ty.
yoo this is super helpful and approachable. I got a wok for $6 at Goodwill when I was looking for kitchen supplies for college, and now I think this is going to be my go-to. Thanks for sharing this helpful video
A very helpful video. It really gave me food for thought and I will definitely put some I learned into practice!
I loved this video. I want to start using a wok and your tips are a big help. I liked and subscribed and look forward to future videos. Thank you!
Seeing your cool, calm competence makes me think maybe I can dig my old stainless steel wok out of my cupboard, clean and season it, and give it another go at steaming something.
Thank you for all this good information and the chill beats 🙂
This dudes videos are on point. Just pure information for the soul. Damn this is why i love youtube.
Merci pour toutes ces infos , je me suis abonné, j'adore ce genre de format , continues comme cela 👍😁
Perfect timing for this video, my concave induction cooker just arrived this week and I am already amazed by it, coincidentally eggs were also the first thing I made. Looking forward to learning a lot more.
You’re in for a treat. I love mine.
We're did you find one?
@@jimmypchacko he has a link in the video description.
that crunch was insane
Fantastic video. Very informative, helpful and inspiring - and you are a gifted and charming presenter. Thank you!
Well, I’m much less scared of woks than I was at the beginning of this video. I don’t own one, though I’ve eyed them occasionally - fruitlessly, since I had no idea what to look for. That’s now taken care of. Your skill level is a tad intimidating, but nothing here looked to be beyond my modest ability. I’d just be clumsy for awhile. So nu? Quite manageable. Amazon has NuWave sets that resemble what you used. Now, as my husband always asks, “Where will you put it” in our beyond tiny galley? Thanks, Jon. You are always informative, down to earth, encouraging, and wryly humorous. You’re one of my favorite spots on the internet.
I love all of your content.
This is my favorite video of yours that I’ve seen.
Thank you!
Really digging your channel and your vibe. Just subscribed. 🥘♥️
super helpful!!
I am loving how educational this video is and I will return to finish it but you said mochi is on the bottle and now I have to go obtain the goods
Take your time with it haha my videos tend to run long. Working on that part.
You have convinced me to buy a carbon steel wok! Thanks for this informative video :)
This came out as I was wok shopping in the Chinese supermarket. This was super helpful as I was struggling to know which one is best. Bought carbon steel wok, now to season it!
Be sure to remove the protective coating first. Many of them have a light coating to prevent rusting.
@@jonkung Thank you! I did wonder what the oily substance was. I'm trying it out this weekend, I'll clean and season it before then.
How do you season??
@@sylviadlp2112heat up the wok to very high heat. if you dont have a wok burner then most likely the max setting on your gas burner. circle the wok around the fire making sure every part is heated with the fire, then add oil and swirl it around and make sure all the surface is well oiled. Discard the oil and voila, now when you want to cook always heat the wok up first, then add the oil and let that heat up as well and cook
@@sylviadlp2112 To add onto the previous statement. When you heat up carbon steel it will smoke a bit and eventually turn blue. The smoke is from any residual protective coating so you want to heat it until it stops smoking and every part has turned blue.
You can just toss the oil in and swirl it around as stated but that requires you use a ton of oil (like restaurants do). You want to coat everything pretty thoroughly to avoid rusting for the first layer (subsequent layers, if added, don't need to be so specific). If this means using a paper towel to coat every part with a thin layer of oil then by all means do so.
After I coat my wok with oil, I put it back over the fire for a bit to let the oil bind to the wok.
You can also just season woks like you would any western cast iron by coating it in a thin layer of oil, putting it in the oven upside down (take out the wooden handle if it has one) and "baking" it.
As a carbon steel wok user for a few years, this was excellent!
I needed to see this video. I was on the fence of buying an induction wok unit. putting my order in now.
You deserve soooo many more subscribers! Your videos are soothing, hilarious, beautiful, informative, a mouthwatering feast for the eyes and a total ignition switch launching me into a " I want to cook and eat everything he has shown on his channel" foodaverse. I find myself zoned in, completely mesmerized, unable to turn away while one hand flies out to my side navigating on auto-pilot for whatever snack I can find near me 😂🤤.
Thank you so much!!
The Wok Compendium would be a awesome name for a cookbook… Your cookbook will probably not be all wok cooking, but it could be maybe a section header.
Mr. Lopez Alt deserves a book by that name more than I do haha
Great to convince me to finally give in to buy a Wok
I laughed when he said, "...and they can't be trusted." He's a savage.
I like old school French ring fire, and really moving the wok, that fire ring is nutty hot, it's constantly hot. Them chefsgot all the seasonings and sauces all ready next to wok.
Love it.
BRILLIANT...
Brillant!
I’m getting this wok!
I have a Carbon Steel Wok, and I've been wanting to do other than stir-fry, so I'm going to try my hand at Korean Fried Chicken with Soy-Garlic. I'll let you know how it goes. Thank you. I Love your channel. I've learned so much. I've been buying ingredients little by little. Amazon must Love me. LOL
That sounds SO good! Good luck! Tag me on insta with pics of it because I want to see.
was the chicken good?
@@mira.r I haven't done it yet. Waiting for my new Stove Top.
Love your pepper grinder, could you link it please. yummy looking recipes.
‘Everything’s 30 or 45 minutes when you don’t know what you’re doing’.. Dude, best quote I’ve come across! It’s my mantra too when I cook. But when I bake, it’s 200 degrees, 10 minutes.. seems to work
Saw that you had a nuwave wok, so I decided to pick one up. Much better than the flat bottom woks!
It’s really a great appliance
On reading further comments I see ypu use a non flat bottom wok , but I have an electric stove so wouldn't I need a flat bottom wok
Also would I still be able to move food easily to the sides and it stay there with a flat one?
What a cute and charismatic presenter, wow. New to the channel, love your shows 🤩
Such a good video, but I want to know more. Would love to see a video/short on how to properly season a fresh Wok, also looking forward to a deep-fried chicken video! 🍗
On the deep fried chicken video will be so good. Hahaha but it will be a bit. I’ll do a seasoning video for sure.
@@jonkung seasoning and cleaning of this wok would be fantastic too please! Thank you!!
Do you follow Dimsimlim? He might not be here but he’s on IG and TikTok for sure. He’s the absolute wok expert. He might have the answers you need before I get to making the videos. I still will but I don’t want you to wait for me to get my life together.
@Jon Kung LMAO! I feel that so no worries. Thanks for the suggestion. I'll check him out, but you're part of my core cooking TH-cam rotation so I'll be waiting for your videos!
What brand induction and wok set is that you are using?
Love it , i suscribe
Another fantastic video. Love your approach and the sheer variety of dishes. I adore Hainanese chicken rice, and would love to know where you got that ginger scallion oil!!
It’s from the XCJ!
@@jonkung Thank you!!
I think the main reason people advise against metal utensils is you could damage the seasoning in some way, but once it's decently well-seasoned it should be fine to use metal
For a seasoned wok metal utensils are the only way to go because nothing scrapes off the food from it as effectively. If you leave burnt food on the wok even when seasoned that’s a sucky surface and will ruin the taste of the dish with an acrid burnt flavor. Goss especially for anything with a corn starch thickened sauce.
Now I’m looking for a frying oil strainer pot thingy. 🥘♥️
I love your content, i just subscribed. Where did you get that cleaver for processing the chicken? Its almost like a thai moon knife but more angular.
Super helpful video. What brand is the hot plate gripper?
The tip with potato starch at 42:00 is legit!
That clever .....................................I want one, but I'm sure its a billion
I have a set of 2 tiers stainless steel steemer and 2 sets of 3 tier bamboo steemers. It's good to see there are gadgets that can help me grab to help my hands.
I don't have a wok right now but i cook by what i think goes well. Mainly chili sauce, cabbage, and pork, i usually run up a ramen noodle bill on hot and spicy ramen noodle soup.
THANK YOU❤❤❤❤❤❤❤
waiting on more wok tutorial videos.
turning the notifications 😂
Real informative video! What about cleaning a wok? How do you clean/take care of them after cooking with them?
I rinse it of with water and brush off any solids with a rough sponge. That’s it
Very informative video Jon. Can I ask how you initially seasoned the wok? Reading reviews about the induction unit on Amazon and many people are unhappy with the carbon steel because of the seasoning process. I've seasoned many cast iron skillets, is the wok seasoning process similar? Keep making great content!
I have a flat induction plate so my woks have a flat bottom as well but I do have stainless and carbon steel woks. It depends on what I'm cooking if I use stainless or carbon. Food with high acidity in stainless since it will ruin the seasoning of the carbon steel. Also the sticky bits in stainless wil make a great gravy or sauce. The stainless I wash after cooking and the carbon ones before cooking the next meal. So I have basically always a 'dirty' carbon steel wok in my kitchen with some left over oil. This prevenst washing, drying and oiling the wok after use.
You have alot of asian cooking wisdom which i appreciate.
Cool idea using a propane torch inside the wok. Do you use "mapp gas" which attains even higher temps?
Also, i like your kitchen knives. Very nice. You have nice equipment.
I'd like to try deep frying with the Nuwave wok after watching you do it. I wonder how easy it is to maintain temperature with that unit? I'll be deep frying at around 320-360F, depending on the food (Japanese tempura) and I don't want the oil temp to drop below that range too much. The pot I have right now has a very narrow opening, which makes scooping things out very difficult. A wok for deep frying looks amazingly handy!
Hi where can I get one of those induction wok cookers from (scrambled eggs one) I use a camping stove at the minute because my cooker is electric, camping stove works well but that one you used looks perfect, thanks, great vid keep them coming 👊👊
12:20 i've struggled with cutting chicken up before when i first tried it by myself.
my mom gave me a tip to toss the chicken into the freezer for 20 minutes before butchering or 10 minutes after butchering so that it would start to harden from ice crystals forming on the inside of the chicken. it's a little more feasible for a single or double chicken prep, less so for commercial multi-chicken prep.
but it helps make it easier to slice, and safer too. the knife grabs into the flesh and easily slides through it with zero trouble and the longer strokes means less sawing. i also like using longer sujihiki style knives for this type of prep since the knife is longer and i run less risk of poking my hand w/ the pointy end.
a note regarding kitchen stove output in the usa. you can get any stove you want at home, even a commercial kitchen wok station, the main issue is that there are code requirements on ventilation. if your range hood has the appropriate cfms for the btus and also fire suppression, you're typically gucci. of course, there goes your 40k kitchen reno budget unless you can diy the install and build. likewise you'll need to update your gas service to high pressure natural gas. it's not like mainland china where i can double stuff twin fans in my window as a downdraft range hood and run lpg gas out of a tank under the kitchen counter on the 36th floor of my apartment complex. in the usa we have standards!
in reality, most folks just opt for the 120k btu wok burner at their local asian rest supply shop in chinatown setup in a backyard if they have one. bayou burners aren't so great cuz they spread heat out but don't keep heat away from hands. good diy wok stations or even commercial propane ones have multiple gas jets, up to 32, and only have a slit on the back to exhaust gas and a shield on the front to keep the heat from your fingers and also provide a good spot to flip the contents of your work into the air to catch a flame.
Very good points
I got myself the same induction wok and wasn't sure how I felt about it. After seeing you use it, I think I'll give it another chance. I realize I really didn't know what I was doing and ended really ruining the wok that it came with 😂
how do you have such a splotch-free interior??? It's honestly as much art as it is tool
Ah wait, no... that was the first/early shot at a distance. at 4:18 i see it's a wok from earth, not from outer space
Nice! I love beef and Korean radish soup, Soegogi-muguk, I am so going to make this with the pork and I'm curious how the daikon differs from Korean mu!! Thank you!
I have never seen a wok burner like you are using. Could you tell me the brand and where to look for one. I love your videos 😊
I like doing tossed pastas like Alfredo and carbonara in a wok. Takes only a couple of flips to emulsify and airate the sauce with noodles.
I make curry in a wok all the time too!
PS; on carbon steel woks, the only variable is steel thickness and how well the handles are attached. i have thin carbon steel wok i use for camp trips and in house because its light. and a more heavy gauge for home and high heats. both work great
Hey yo, can you drop a link for that chinese cleaver??? And that pepper grinder?? 👍
Thanks for all the help homie
Chef Jon got me smiling like that
Hey Jon, whta's your thoughts on rocking the wok on the edge of the induction hob, when you stir fry?
Got the same torch. Normally keep propane on it. Ill have to give Mapp a try, keep those bottles reserved for glass repairs and copper soldering normally.
Because Matt Burns hotter I find it a lot easier to get a seat faster without cooking too much underneath the surface. Which I guess is a pro and a con at the same time, depending on how you’re gonna use it
@@jonkung would be a pro for me for sure since i only use it pre plate for searing. Really appreciate the advice🤘🏽🍻
10:57 "I crave the forbidden Leek"
Is the cleaver that you used on green onions the cck kf1301?
I’m very new to your channel. What caught my eye was the Nuwave wok burner. I use a Nuwave induction counter top, daily. Anyway when you cut up a raw chicken or any bird. Take the wings off first, then the leg and thighs (separate them and f you want) split the breasts or get a boning knife and remove the breast meat from the ribs.
I haven't bought pots and pans yet but I'm making a must have list. Should a wok be on that list? I was thinking of getting a carbon steel pan a less toxic substitute for non-stick. But I then thought maybe a wok could be a good substitute with the benefit of other uses.
Help! I have a new carbon steel wok but only have an electric stove, so I've not tried to season it to use. Can I season it on an electric stove top?
Can you use a glass top electric stove with a yosukata wok
…geeking out on the anime on your shirt.
I'm curious about how you broke down that whole chicken! Is that something you could explain further sometime? It was SO quick and it seemed different to other videos I've watched before to learn how to break one down.
I think it’s similar to Chef Martin Yan’s order but I’m nowhere near as fast as him and I’m out of practice tbh.
@@jonkung thank you!
We have a cast iron wok, and the fam uses it a lot for deep frying. But it is heavy af lol
Also, I checked the description to see if you linked the shirt, seen you in it a lot now. Wistful thinking on my part lol
It was a gift so I’m not sure where to get it but I love it
@@jonkung it was worth a shot! thanks for response and the awesome content
Is that a CCK knife? It looks like the Lil rhino but bigger. It's definitely different to cut with when realize you can cut on a push movement.
Did you say Ginger Scallion Oil by XTJ? Having trouble finding that
would you recommend using a wok when you only have an electric stove top? I've tried carbon steel before but couldn't get any good seasoning on it using our electric stove
I only use electric sources and works work just fine but induction is the best electric source for it. If you’re using a coil a cast iron wok might be better.
DO you have a specific recommendation on the torch you use? I wanted a cook/chef's perspective on what makes sense to use in the kitchen, not only to imitate that wok hei effect.
The butane torches you see at sushi restaurants are great and easy to handle. The one I use (a welders torch) is durable and lasts much longer and gets a stronger flame.
How do you season your wok?
Crocodile Dundee: _"That‘s a Knife."_
JK: _"Well, that's a Knife __08:56__ !"_
omg, i have that insane lodge wok. Was gonna give it away, but i be rn beer thought to use it for deep frying??? 🤯
yas they them royalty
what's the best way to season your wok? I just got one from a thrift store and it's silvery so I'm not sure if its carbon steel or stainless steel. it was rusty tho before i cleaned it, so does that mean it's carbon steel?
If it’s light then possibly
The wok I purchased was labeled as pre-seasoned, non-stick. Had to double check but it’s not coated and rated to 1000°. Whew. Dodged a bullet. (I think)
what is the knife you used to carve the chicken?
Can you let me know where you got your wok and burner, i’m saving uo ti buy one eventually
Link on the description
Please What induction cooker is that?
Which stove are you using?
Jon. Do you store your previously used frying oil at room temperature as you would fresh or unused oil?
I do! It’s in a steel container away from any light or heat tho
@@jonkung did you ever recall the brand or a link to your container? It looks perfect for the job, and I’ve been wanting to get one. Also, I purchased that induction stove last week within 20 minutes of watching a video of you using it. It is awesome, thanks. I have an electric coil stove so previously, I could only use my round bottom wok outside on a butane burner, which isn’t ideal especially in the winter. I know I’ll use my wok much more often now, so thank you. And, thanks for the channel. Great content, cool vibes, also I’m hella jealous your kitchen!
@@Filmofile1001 you probably already found it, but for anyone else, it's the Oggi Stainless Steel Jumbo Grease Container with Removable Strainer and Snug Lid, 1Gal!
Carbon Steel Wok. As a Culinary Graduate, we were never taught this In the SF Bay Area.. 😊 ❤
On the us side, there will be plenty of places where you can get one there.
How much for that chef knife? It look like it was specially made....from ravenschica in Baltimore,Md...
Jon Kung wok-ed so the rest of us could run!
I'll see myself out.
Love this! What's the brand of the garlic scallion oil?
The XCJ!
@@jonkung THanks! FYI they changed their name to 'Mila' which is why I was a bit confused when searching. Love your videos!