We Put 13 Cameras In New York's Busiest Ramen Restaurant | Bon Appétit
ฝัง
- เผยแพร่เมื่อ 21 ก.ย. 2024
- “We serve 120 guests a night-roughly 110 of them will order ramen. We have to serve 110 bowls of the perfect noodles, every time.” Douglas Kim, owner and chef of Michelin-starred Jeju Noodle Bar in New York, leads us behind the scenes for an all-access look at how the staff keeps the noodles flowing and the standards impeccably high.
Director: Ian Stroud
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Douglas Kim
Director of Culinary Production: Kelly Janke
Creative Producer: Mel Ibarra
Culinary Researcher and Recipe Editor: Vivian Jao
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Audio: Rachel Suffian
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell & Justin Symonds
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Giving respect to the dishwasher, classy!
Dishwasher is legit as important as anyone else in the kitchen. No clean dishes means no food goes out.
-Come over an see Johnny Depp pursuing Amber
Heard with a blade as she begs him to stop, the
recording played at the trial, transcribed and
loudened
Fr I be feeling bad for them
27 years in the buisness/ the best run kitchens treat the dish staff properly. Not a job that people like to do. The most important part of the kitchen imo. I treat dish staff better than I do anyone else. People always wonder how I get my pots, pans and other necessities before everyone else.
Nice to see they included Kevin the dishwasher as a key person in their business. Bless him
I was a dishwasher for about a year and a half. We play an important part. Not the whole part but a part nonetheless. cool to see the honour
The dishwasher is an unappreciated person in the kitchen, I'm so glad they got some recognition in this
I feel like I need to point out this is not ramen (Japanese), this is an elevated ramyeon (Korean). Jeju is a Korean restaurant.
Thanks for the explanation, when he mentioned it was a korean restaurant I was confused for a sec!
not japanese ramen, but ramen is the same word for all 3 east asian countries, china la mien, korean ramyeon and japanese ramen.. it's all pulled noodles hahaha
@@dericcyk Ramen isn't pulled noodles at all...
@@ihatekpeng I think they meant the word in every case literally means "pulled noodles" (Chinese: 拉麵 ; lāmiàn; "pulled noodles") even though the literal words are not how it is prepared.
I respect that. When u walk into a so-called "Japanese" restaurant where all the staff are speaking Chinese but they have Japanese decor & Japanese music & TV shows on it's kinda cringe.
More like this please. Love these behind the scenes.
It's kinda insane that fine dining is like "it takes a lot of skill, labor and quality, expensive ingredients to make this incredible dish, but it doesn't FEEL expensive, so we had to slap some caviar on it"
“And we pay our servers less than minimum wage….”
@@dave_jones you do know servers makes so much money in tips
@@alexsoe9955 because they were crying so long, that they are not really getting paid and now the customer has to pay their wage xd
@@TobiX1337 ...Who else would pay their wage? Santa Claus?
Came to add to praise for Kevin. Keeping us healthy and blissfully unconcerned. love to see it.
If a bowl is $45. Yah my expectations would also be high
this is great, i def never thought about how much thought goes into serving the perfect bowl of noodles🖤🖤
Mad respect giving the dishwasher his praise
Never worked in a Ramen shop but ate at plenty. My ultimate criterion is: are the noodles cooked perfectly and is the soup super hot. Those two things are very hard to marry as the cook time and service window are SO small... probably less than 30 seconds. 🤔 Enjoyed seeing you explain that, great show tyvm!
Bon Apetit produces the best food-related content. The quality of their videos are always top notch.
Well they used to at least.
This channel has gone WAY down hill.
LOVE these types of videos bon
"this bowl is so expensive" Adds caviar "ah yes perfectly priced bowl of ramen"
Is there such a thing as a “sustainable bluefin tuna”? The fact that they’re an endangered species, just means it’s no longer sustainable.
6:01 I do HVAC and I use a similar tool to check the freeze point of water-glycol mixtures.
Love this place !
love this
Is Chef Jane still there? The one who was featured on the About To Eat video that Alvin did
caviar always makes a dish feel super premium
Don't think too many casual restaurant will serve caviar nowadays.
Is Jane no longer at Jeju?
I like these restaurant videos thx for sharing
Expensive High Quality Food!!! 💥
Kevin the goat for sure!!
More videos like this please
Anyone know what clock/timers they have up?
$45 for a bowl of ramen 🍜? 😂
"That means 110 times per day we have to server 110 bowls of perfect noodle every time."
Uh, what????
I think you mean you have to serve 110 perfect bowls of noodles per day. Because I seriously doubt you are serving 12,100 bowls a day.
Surprised they don't make their own noodles?
This is my biggest pet peeve with ramen places/noodle spot. If you're going to spend 2 whole day making ramen broth, why not make your own fresh noodles. Taste so much better fresh then out sourcing.
Making that at highest level is a whole another process. Their is a Japanese outfit that serves all the high end ramen places in NYC and they custom make the noodles to each spec.
@@kanglee6066 Bc then it will take up much more space in the restaurant, and we know NYC restaurants are incredibly small. There is a NYC ramen purveyor that customizes ramen for each client and delivers to restaurants regularly. So you are definitely getting fresh and an original ramen recipe according to the restaurant's needs/wants.
@@heheheheh356 Assuming it's Sun Noodles, which supplies most places in NYC, it's an American company.
appreciate the dishwasher shout out
Is Jane Peang still at Jeju?
I was asking me the same question. But it's been two years since the ATE video, so ajá.
1-michilen star restaurant still uses NYC tapwater for the broth!!! LOL no thanks
꺄~~~한국인🎉🎉🎉
"This is Kevin, one of the most important guys in the kitchen. He's salary, so after you do the math, he works for less than minimum wage. Sometimes we let him eat the messed up orders, because we're a family." Just a guess...
not in NYC LOL
Be less dumb.
In real time except when it's speed up
$45 for ramen that isn't even fresh and is coming out of a package
There are people who’ll pay it and convince themselves it’s the best they’ve ever had.
this isn't cheap japanese ramen, this is korean ramyun, its a different dish
120 covers lol
randomly remembered this channel after the scandal they had in 2020. seems like everything is back to normal then?
About to Eat (look them up on TH-cam) and Alvin featured this place already and their video was much more enjoyable to watch
WHERE IS JANE?
Busiest Raman shop in NYC? Please, it's not even close to that. Drop the clickbait titles.
$45. for a bowl of Ramen. Please take me to McDonalds.
this is a japanese ramen with some korean twist ... because ramen that i know in korea is an instant ramen not like this
Douglas Kim has zero people skills towards his employees. I bet he has a high turnover
I wonder what ingredients and additives are in the sauces and the noodles.
Please tell me you aren't undercover QQ'ing about MSG...
hopefully lots of MSG. The king of flavor and is very healthy
noodles is hand made with dough, sauces are natural flavours . veggies and meat stock
@@JohnnyStrelok What is QQ'ing?
@@topemeister3000 crying. They look like eyes with tears. It's a chinese thing
You know you're gonna overpay when they got those black gloves on. I bet my neighborhood ramen place by the shinkansen station is better
I’m not a big fan of Japanese food but I remember having a bowl of rahmen for $8 at Tokyo station. These guys are ridiculous w the prices.
"You're watching a bowl of ramen being prepared in real time." (Video randomly speeds up and goes back to normal speed). You use the word real time. I do not think you know what that means.
an all asian english speaking crew
Interesting there are no women in this kitchen