How To Make The Crispiest Pork With Kimchi Slaw | From The Test Kitchen | Bon Appétit
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- Опубліковано 16 тра 2024
- Join Kendra Vaculin in the Bon Appétit Test Kitchen as she prepares her Crispy Pork With Kimchi Slaw recipe. The finely chopped kimchi adds heft and crunch to the slaw, while a drizzle of the fermenting liquid - balanced with rice vinegar and a pinch of sugar - acts as a punchy dressing.
Get Kendra's full recipe here: www.bonappetit.com/recipe/cri...
Director: Mel Ibarra
Director of Photography: Eric Brouse
Editor: Jared Hutchinson
Talent: Kendra Vaculin
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Rachel Dolfi
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Mike Guggino
Production Assistant: Alaina Chou
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morrell
--
0:00 Introduction
0:28 Pound the pork
0:54 Pound pork between sheets of plastic wrap to ¼-inch thickness
1:33 Bread the cutlet
1:42 Set up breading station
2:19 Season cutlets and breading station
2:30 Dredge in flour, dip in eggs, and pat in panko
3:15 Fry the cutlets
3:20 Heat oil in heavy skillet over medium-high heat
3:45 Cook both sides until golden, about 2 minutes per side
4:25 Transfer cutlet to wire rack and season with salt
4:34 Adjust heat as necessary
5:03 Make the slaw
5:12 Prep scallions, cabbage, and kimchi,
6:00 Toss slaw with kimchi liquid, vinegar, and sugar
6:33 Flavor the mayo
6:39 Combine gochujang and mayo
6:53 Plate
6:55 Slice cutlet and place on bed of slaw
7:21 Top with mayo and scallion greens
7:43 Taste!
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. - Навчання та стиль
Please do more videos like this! Just cooks showing off a single interesting recipe. These are the types of videos that get people to want to cook more!
113%
Couldn't agree more Jason.
100%
Exactly!....new to this channel....after browsing videos, many guests are trying wayyyyy to hard. "Kiss" keep it simple.....
+1
Really nice to see more of Kendra in the BA kitchen, love her vibe and her recipes. I will be making this for sure!
spot on she has a fantastic video presence .
@@SeanPlunkett013 So true, well said :)
Everytime I see Kendra on BA it's just an instant like for me... She is just incredibly charming and such a good cook!
i like her but the rest of the test kitchen feels dead imo
it doesnt feel like a fun place anymore
@@Gocunt When everybody is walking on eggshells afraid of angering some group it tends to feel that way.
@@PorterPickUp it do be like that
and i have nothing against minorities but it's like half the new chefs have been hired to fill quotas, not based on personality
@@Gocunt I miss Carla. She always had that dry humor that i liked, but yeah. I totally agree with you. The kitchen is less fun.
One of the reasons why i watch Epicurious more.
@@Rose.Of.Hizaki fun fact, they're both owned by Condé Nast
@6:40 100% respect for the ingredients used and decent pronunciation, but viewers might misunderstand the statement made here, suggesting that gochujang is somehow akin to the yangnyeomjang mixture used to make kimchi, which has to be freshly made when applied (except for the jeotkal salted fish product), and is not an already aged paste like gochujang. They do share some ingredients to be sure, but are certainly not the same.
I was thinking the same
Yangnyeomjang is a soy sauce based sauce, it’s not in the kimchi making process. Yangnyeomjang and kimchi both have gochugaru but that’s about it. I am Korean so I’m 100% sure of this. Someone like Mangchi should be doing recipes like this and you will get schooled (correctly) on what different ingredients are called and their uses in Korean cuisine.
@@spotteddogmemphis Alas, 장 made it's way to the end of what I had intended to simply describe as 김치양념, and all of a sudden it's 간장양념장, 100% Korean. I'll be pleased to take one in the chin at Mangchi's(sic.) discretion. *Schooled and suspended*
Made this tonight, one of the best dishes I have cooked hands down… spicy,zesty, sweet, creamy crunchy, fried and fresh?? Soooo goooood
Nice :)
Gochujang is not the same ingredient that is in kimchi. That's gochugaru - Korean red pepper flakes.
came to comments to make sure this was addressed lol
Get her!!! You are correct, there is no gochujang in that kimchi, only gochugaru. Maybe have Koreans make Korean dishes and dumb mistakes like this wouldn’t happen. At least this is on brand for BA.
And what’s the main ingredient in gochujang smartasses? 😂 you don’t even know what you don’t know.
Great video. Very beginner friendly and love the beautiful colors on the plate. Thank you.
Kendra,
Thank you for letting me know about the article. I watched and read both. I wish the kitchen was in Chicago. I'd love to visit
Love BA! Thanks for the vids, Kendra and others!
These are the videos I look forward to most.
This is next
I love recipes that are technique driven and built depth flavor
Excellent food with Beautiful presentation.
this looks so good omg, I am on a gym challenge atm and haven't had fried food in like 3 weeks.
I'm not a vegetarian but I go to my parents house every weekend to cook, and they don't eat meat, so I'm always looking for new ideas and flavors to make for them. I'm going to make this with eggplant, in lieu of protein, this weekend. I've been fermenting my own kimchi for the past few months, which is what originally piqued my interest on this video, so this will be a great experiment for me.
If you're cool with mushrooms, could also try king oyster mushroom steaks
@@defaultea and a note to mushroom skeptics: they don't have that texture you hate when they're prepared well. you can make them meaty, not mushy. especially with oyster mushrooms
this looks good. i want this.
enjoying Kendra's cooking videos :P :)
Schnitzel and coleslaw is lovely too.
Kendra at it again, im just in love.
ikr. Don't you wanna just get yourself into that?
Love it appreciate y'all
This is the best innovate recipe I’ve seen in this channel since a loooong time ago
Good content..
Good job!
I have a bad habit of watching food videos when I'm hungry lol. This looks so good
Kimchi Slaw and Gochujang Mayo sound like matches made in heaven!!!
This? This looks sublime.
Great job! I’m inspired to try this recipe. Gonna pound some cutlets!! I have a question: what do you do w the oil after frying?
Gochujang Mayo should be a product that can buy everywhere 😋
Just made this. Added a touch of sesame oil to the slaw based on preference. Killer recipe!!!
Looks 🔥🔥🔥🔥🔥🤙🏼
love this, now I'm craving katsu!!!!
That would be great with some Thai papaya salad too. Yum 🤤
Looks tremendous
More Kendra videos!! 😍
I expected Brad to suddenly materialize after Kendra said "kimchi" the third time
Like BeetleJuice?
@@jeffharper6259 Candyman
@@Rose.Of.Hizaki Scobyman
Enough of that guy
@@farah6709 too Brad, so sad
A well described and beautiful dish! Thanks!
now i know what im eating this weekend ! :-D looks jummy
Yum!
Kendra 🥰🥰🥰
Love it… wet and dry hands 🙌
Kendra = yes
Yum.
Kimchi does not contain gochujang... It's gochugaru flakes.
Shes a wonderful presenter, well done Kendra. Recipe saved ;)
Best line: “alright we good” 😎
cheez-it breading sounds delicious...
Looks really nice, the food too.
Try putting the breaded cutlets onto a wire rack in a half sheet-pan and pop it in the frig for an hour or so. The coating will set a little bit and the cutlets fry up better. Then once you get the cutlet in the pan, get a large stainless steel spoon and baste the top with the hot grease. You will get a more evening browning.
giving cooking advice to a professional chef: the ultimate mansplaining
@@FuuuckeverYealone If you think that someone getting paid to do a particular job makes them all-knowing, you have a lot to learn about life.
REALLY? please stop trying to sound like you know something.... A COMPLETE FAIL SPANKY
Roberto... Please stop reinforcing that you are an idiot
Fulano, didn't you know that he knows everything about NOTHING
as a korean I can tell you that kimchi + donkatsu + rice is one of the most popular lunch combo in Korea
Except that atrocity she made was not kimchi.
@@catherinelw9365 Except that she wasn't making kimchi.
When she said "Cheez-its" I originally thought she said, "Jesus.." lol Love the recipe!
Tremenda milanga.
That would also make an insane sandwich
Yess! I like a cold leftover cutlet in a sandwich the next day.
Yuuuuuum!
@reeezeful you took the words of my mouth
Those are some incredible green onions...
Her recipes and personality are great for BA... still miss Molly and Sola tho
Sola killing it with the history related dishes now though, not sure what Molly is up to
What a feeling. Your taste tester just got out of jail and gets real food for the 1st time in who knows how long
I can fry Cheez-Its on my pork? Hold on be right back.
Great recipes! FYI, there's no gochujang in kimchi ;-)
More easy dinner videos
LMAO Grace with the visor on and then goes and eats with it off, what are we doing people
So you made tonkatsu? You could have just said that, looks delicious though
She made a dish for white folks, so yes I guess she can call what she wants
Yeah this is like when influencers call aguas frescas “spa water” 🙄
This reminds me a lot of a Japanese Tonkatsu
That's because it is tonkatsu.. Ton=pork, katsu=cutlet. Tonkatsu's roots are actually western. The Japanese just made it their own.
Donkkaseu yummy
"Pounding The Pork"
*smacking sounds*
😂 Your biography in three words 😂
Donkassu?
Great dish! Only if they added roasted sesame seed...
Wow...you so good
❤️❤️
Hey, the old BA formula!
New Molly is ok keep her around :) !
It’s kind of a tonkatsu-schnitzel mix.
Put all that in a sandwich ftw
I've never heard of the "dry hand/wet hand" technique. It's so obvious and I feel like such an idiot for not figuring it out earlier
So she made schnitzel und (korean)sauerkraut
No she didn't. That's not Korean; she just made a cole slaw.
5:05 I spotted Rachel (L)
More KENDRAAAA
if i were a BA employee i will simply just cook a fried egg top over rice and act like i invented it
I'm gonna say it: Kendra is just the better Molly. Love everything with her!
Why she gotta be a version of another person?
@@MalikBarrow16 'cause that's how UA-cam works, d'uh. In the end, they're all just different variations of PewDiePie.
@@TheFourteen Lmao honestly I've never thought PewDiePie was funny, no clue how he got so famous
Wheat flour, bread crumbs, seed oil. So healthy.
Thank you for pronouncing gochujang correctly
You fried something and it became crispy. So fascinating lol
Frying at too low temperature can make the food over saturated and soggy.
If you close your eyes for the first 2 minutes and just listen, this is crazy wording lmao go to town away
Kendra > Molly
Sonny = 🤡
Gochujang is not in kimchi. I repeat, gochujang is not in kimchi
Kimchi is made with gochugaru, NOT gochujang
I mean this with all due respect, I’d like to get her cookies 😉
Ewe, get a life, man! (With all due respect 😉)
@@johnkowlok3231 well hey thanks for being respectful
Giggity.
Actually there is NO gochujang in kimchi. The ingredient profile for the kimchi marinade versus actual gochujang are similar but Gochujang is fermented on its own, and there is an absence of most of the flavoring ingredient that is found in kimchi so you end up with an intensely peppery but not necessarily really hot product.
this chick is mayonnaise personified. you think she knows the intricacies of traditional Korean food? lol
Kimchi uses gochugaru right? The red chili flakes. Why was that nowhere to be seen in this video?!! Coulda seasoned the pork with it
I was disgusted by her "kimchi". That is NOT kimchi.
@@catherinelw9365 The jar of kimchi had kimchi in it. She wasn't claiming to make her own, your 40 comments about this are ridiculous.
Should of used brads kimichi
This is the first I have ever seen a person with nail polish in a pro kitchen and I don't know if I can take her seriously.
she is surely no educated chef. we dont wear nailpolish ( if, then with gloves )
Because she wears nail polish. Oh lord.
Rick Martinez wears it too, doesn't make him less of a professional. What a strange comment.
Like Carla and Rick used to do? Or most of the women wearing their rings as well. What is your stance on hairnets for long hair in the kitchen?
so you just made schnitzels. cool
So why not use the dishes name of Donkatsu
I m simp
So tonkatsu essentially..
yupp
Kendra is the most beautiful woman on this earth I love you Kendra I can watch you do anything!! Ur making BA great again
She's so cute and a good cook
The prettier version of Molly. I love her
Cringe 😬 another example of how to tell people you’re creepy without saying you are creepy
The amount of innuendos in this video... haha!
Kirkland cling wrap? Some real belt tightening at the test kitchen
Nahh, it's great stuff and comes in that handy roll. Babish and Weissman both use it.
She looks kinda like Molly
Lol gochujang is literally what Korean cuisine is. There's not a whole lot else that doesn't use it in some form.