As a Korean i say, The little amount of ketchup should be added for a sauce. Oh, the pinch of curry powder and pepper also should be added for a flour. White wine would be a superior option than a kimchi juice for marinade. If you have a galric, ginger and onion powders, put them into a little bit for marinade and flour. Trust me guys ;)
@@jocelyneherring9666 That is not a big deal and would be a great touch for someone who likes it. The starch makes fries having more chewey and swollen texture. Double frying is a nice cooking skill for fries. It helps to cook well deep inside and juicy. If the portion of starch is getting larger, it is turns to Japanes or Chinse chicken fry style.
It's really nice to obtain some little info about them, about their family or their past, because I love this channel and I really enjoy all of your videos!
I love the way Guga immediately drops his fork after taking his first bite and immediately turns to his sidekick for clarification that his food tastes epic..as clearly it always does! 😋 This channel has helped me completely changed my angle on cooking, that being sous vide. Guga, heartfelt thanks, your genuine enthusiasm and passion for cooking inspires me every time I watch your content. I’m learning a lot. ❤️
Looks great Guga! This seems like the 1st time in awhile that you've had Maumau on the show and didn't feed him a side with a ton of cheese in it! Also you should try dry brining a picanha
Husband coming home from a long cold trip through the biting winter winds outside, "I know it doesn't look that good right now..... but watch this!" *cue searing music*
Hey i suggest using shamwow to pat your steaks dry after sous vide. I have been suggesting for a while now. Sham wow may be able to make the steak surface drier than paper towels can, and mabye you can get a better crust! Please try
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
I want to start an online petition to make Guga STOP saying to start the sous vide part AFTER he makes the side dishes and/or the sauces and do it the REAL way. Sous Vide stuff--> Side Dishes--> Sauces..!!
I loves me a good _yangnyeom tongdak._ First learned how to make it from Maangchi's videos (undisputed queen of Korean cooking on YT), using a 1:1:1 ratio of flour, glutinous rice flour, & potato starch mixed with a few eggs in a bag and then applied to the chicken as a very wet dough. Fry it once until it just gets some color, drain on paper towels, fry again.until golden brown. That's a crunch that's hard to beat. I like to put my seasoning directly on the chicken, then put the breading on. I find it lends more flavor than seasoning your breading. My fave blend is garlic, paprika, salt, pepper, and a little chipotle. And sometimes ginger.
Guga foods - your inclusion of the faint stock rock music in the background after the cooking creates a positively amazing experience to the viewers. Attention to detail and your refined taste are what allow you to be known as 'Guga'.
You should do a hello fresh episode where you perfect the recipe they give you. As in, for example, sous vide the chicken with the spices, make the sauce with extra ingredients, etc.
Just made this today and it was pretty awesome! The only issue was the coleslaw. The amounts in the description don't match what was used in the video. It still turned out ok, but the sauce didn't look like the video. There is a typo for the amount of garlic.
10:29 Maumau is addressing the general problem with burgers. You spend at least 10 min. to prepare one, and maximum 5 min to eat one. Heck i remember, i prepared a awesome burger meal , started my favorite series, and when i finished the burgers i realized that i just finished the intro of my series ...
In Korean fried chicken, instead of all purpose flour, you have to use potato or cornstarch for breading, and they usually add ketchup in the sauce. Also, the most important part of Korean fried chicken is that it's double fried. However, since you sous-vided the chicken, it wasn't necessary. Either way, delicious!
4:20 It looks like what we call "Ayam Opor" 😄 A type of a not spicy chicken curry eaten with rice cake and young papaya mildly spicy curry... and a dash of kecap manis... 😁
Kecap Manis is the default soy sauce here in Indonesia, more than what outsiders think a "soy sauce" is. In Indonesia, the less thick/more watery soy sauce is dubbed "salty soy sauce".
As a korean, kimchi is not for chicken. Do not add kimchi in marinade. We add water in flour. It makes chicken crispy and thick. Sorry for not doing well English. I love you guga!
Is there a Guga bingo card? He has so many great catchphrases. "I know it doesn't look that good right now, but watch this..." (Twangy southern guitar music)
Hey Guga , ever tried making Indian chicken recipes? for example , Butter chicken masala or tandoori chicken. These will blow your mind i guarantee you.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
"When you put things between the buns it's always better" - Guga 2021
There's needs to be a video compilation of everything he's said like that lol
@@virtualcheese9423 some 1 might do it good idea
Lol
I'm convinced he's dropping these phrases on purpose
OMG hahahaha
Martial artist Guga: "I know you don't look beat up right now, but watch this!"
*flying kicks opponent while rock music plays*
LOL
Guga being mugged in an alley.
"I know it doesn't look good now, but *watch this.*"
Hah😂😂😂🖐
Nice
I was not expecting guga and momou looking like that when they were younger.
(I know I spelled his name wrong)
Lol I think its Moamoa but it's not a big deal
It's Maumau! Since he's brazilian, his name is probably Mauricio, or Mauro, or something like that.
I think it's Maumauzinho.
@baptiste dusonchet meow meow
@@mourdereeeee lol ohhhhh okay. Maumau looks better.
Young Guga: Breaks person’s face with his Jiu Jitsu
Also young Guga: I know he doesn’t look that good right now...
... but watch *this*
hahahaha made my day
We used to have six-packs, now we have one-packs. More like now we have a keg. I know how that goes too.
my god i laughed sooo hard at this comment. i read it in his voice LOL
You don't break faces with Jiu-Jitsu, you break limbs
As a Korean i say, The little amount of ketchup should be added for a sauce. Oh, the pinch of curry powder and pepper also should be added for a flour. White wine would be a superior option than a kimchi juice for marinade. If you have a galric, ginger and onion powders, put them into a little bit for marinade and flour. Trust me guys ;)
Gives me another reason to make more!!! 😊
What about the starch my Korean family uses potato starch or corn starch in addition to ap flour or in place of and they double fry it
@@jocelyneherring9666 That is not a big deal and would be a great touch for someone who likes it. The starch makes fries having more chewey and swollen texture. Double frying is a nice cooking skill for fries. It helps to cook well deep inside and juicy. If the portion of starch is getting larger, it is turns to Japanes or Chinse chicken fry style.
@@SousVideEverything
Guga when you gonna make Chanko nabe🤤 the food of the sumo wrestlers
I now you gonna like it 😎
@@polarisk282 write down your recipe bruh, i want to know more
“We used to have 6 pack now we have 1 pack right, MauMau?”
Most relatable thing I’ve ever heard
Upgraded from a six-pack to a keg.
@@hlynnkeith9334 hey more people like you if you show to a party with a keg rather than a 6 pack
I was ready to write exactly that quote, but then I saw it was already taken :) . Legendary!
@@hlynnkeith9334 I've been using that saying for a while, I thought I was original.
@@VOLKOVE2099 I first heard it at a pledge party in 1976.
A LITTLE bit of Korean chilli flakes, and I make sure to add PLENTY
😂😂
I was looking for this comment 😂
😂😂
It's really nice to obtain some little info about them, about their family or their past, because I love this channel and I really enjoy all of your videos!
I love the way Guga immediately drops his fork after taking his first bite and immediately turns to his sidekick for clarification that his food tastes epic..as clearly it always does! 😋
This channel has helped me completely changed my angle on cooking, that being sous vide. Guga, heartfelt thanks, your genuine enthusiasm and passion for cooking inspires me every time I watch your content. I’m learning a lot. ❤️
@8:36 I tell my kids I used to have a Six Pack, but now I have a Quarter Barrel LOL.....cant wait to try this. Looks great!
Them action shots of you guys flying kick's - now that's fire bros.
I see Maumau, I automatically give a thumbs up. He's easily my favorite personality in the series.
HOW?? HOW do I get Maumau's job?? He has THE best job in the world, I swear!!
Looks great Guga! This seems like the 1st time in awhile that you've had Maumau on the show and didn't feed him a side with a ton of cheese in it!
Also you should try dry brining a picanha
“Now the only thing left to do is” followed by 67 steps 😂
Lol this was driving me crazy, every step only thing left to do...
😆
To my wife tonight:
"But babe, Guga said."
When you put things inside the buns its always better
This shit made my day
Husband coming home from a long cold trip through the biting winter winds outside, "I know it doesn't look that good right now..... but watch this!" *cue searing music*
“When you put thing between the buns it’s ALWAYS better” - GUGA ‘21
Guga going R-Rated: "If you put things between the buns it will be better!" xD
That was such a cool thing to add those photos from back in the day, wow!
"A little bit spicy, a little bit sweet, a little bit AMAZING" Love it!
Cmon how can you not like these guys
I'm glad there's no drinking game for these that has "Every time Guga says "all that's left to do", you have to take a shot. lol (Just picking Guga!)
Also, "Talking about that"
is done
LOVE THIS RECIPE MAN!!! Thank you for inspiring others to cook !!!
This guys vibe is dope
11:17 Guga going through puberty lol
Hey i suggest using shamwow to pat your steaks dry after sous vide. I have been suggesting for a while now. Sham wow may be able to make the steak surface drier than paper towels can, and mabye you can get a better crust! Please try
we use potato starch as the dredge and a little bit of flour
also we double fry the chicken to make sure it is extra crunchy
He needs terry crews as a guest to say ain't no meatloaf between these buns just like he did in the longest yard movie
I love that in all of the videos I've seen from him he always uses the best part of the chicken. I LOVE IT!!!
GUGA ITS 8:30AM WHERE IM AT AND IM AT WORK AND YOU DROP A CRISPY CHICKEN VIDEO?? WHY DO YOU DO THIS TO ME IM STARVING NOW !! MUCH LOVE
1:08 our marinate is ready
Subscribers: where is " our marinate is DONE"?!
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Watching your videos and recipes is like being in chemistry class. İ like how perfectionist you are and details in your recipes.
I can only imagine what Guga said when he looked at the buns before making the sandwich...”Let’s Due itttt!!!”
Thx for showing love to us Korean fans guga!! Your contents are always the best!!
You know it’s good when Guga throws down the fork and stares into the optic stems of the other taster to see their reaction LOL
I want to start an online petition to make Guga STOP saying to start the sous vide part AFTER he makes the side dishes and/or the sauces and do it the REAL way. Sous Vide stuff--> Side Dishes--> Sauces..!!
Guga can you do a video where you cook different cuts of beef like a brisker, for example; a whole picanha or whole new york strip.
I absolutely love yall videos 🔥🔥🔥🔥 yall make eating food so enjoyable 💪🏽💪🏽💪🏽
this is my first video and I enjoyed it as if I had been with you! Awesome
00:08
8:35 Now you have Family pack* 🤣🤣❤
sweet and spicy is my favorite.
“Put a little korean chili flakes”
...
“And I made sure to put a lot” lol
Ur experiments save me sooo much time
These are the best recipes. Taste great and simple to make
thats what I really like about guga.. he does not stop experimenting on food
You know it's good when there's sesame seeds on it
0:56 now we add little bit of corean chilli flakes, and meka sure to add plenty of it.... Well said Guga
Pretty cool seeing the younger you's. Thanks Guga. Now you are a black belt of Martial Arting food. Dig it.
Now i know, why i get these sous vide everything videos recommended. That's Guga!
I loves me a good _yangnyeom tongdak._ First learned how to make it from Maangchi's videos (undisputed queen of Korean cooking on YT), using a 1:1:1 ratio of flour, glutinous rice flour, & potato starch mixed with a few eggs in a bag and then applied to the chicken as a very wet dough. Fry it once until it just gets some color, drain on paper towels, fry again.until golden brown. That's a crunch that's hard to beat.
I like to put my seasoning directly on the chicken, then put the breading on. I find it lends more flavor than seasoning your breading. My fave blend is garlic, paprika, salt, pepper, and a little chipotle. And sometimes ginger.
i've tried the recepy... of course with the buns!! awesome!!!! and very nice pics....show more , really interesting!!!
Wow haha those 2 looked (and still) look great
"When you put thing between buns it's amazing"
Guga 2021x
Guga foods - your inclusion of the faint stock rock music in the background after the cooking creates a positively amazing experience to the viewers. Attention to detail and your refined taste are what allow you to be known as 'Guga'.
Yoooo, no way!!! I’m a 3rd Dan in Taekwondo! Had no idea you guys did martial arts, and I’ve been a sub for like 2 years lol. Keep it up my guys!!
10:44 best quote of the year
I think I will give that a go, thanks for sharing!
As a lover of amazing food, and especially japanese A5 and sous vide, plus a life long martial artist and dojo owner, you guys are absolutely awesome!
Guga: "When you put things between the buns it's always better".
Maomao: * moving away *
Guga reactions after trying food are priceless
Next time u fry chicken and plan on coating it with sauce you should use potato starch and double fry. It will be super crunchy and stay crunchy.
4:21 When I heard the music I thought the flamethrower was coming. I was like WHAT??!!!!
man, through this video I kept getting tricked into thinking there was only one more thing left to do... but there were always more things!
A tip for frying anything use potato starch they fry things the crispest.
Guga ..i challenge you to make your version of korean garlic cheese bread
How I would imagine real life versions of master shifu and Po to look like, and they also know martial arts
Korean chicken is in another level bro
You should do a hello fresh episode where you perfect the recipe they give you. As in, for example, sous vide the chicken with the spices, make the sauce with extra ingredients, etc.
Guga, my man, you outdid yourself again.
Cheers!
Man you are getting better and better
That’s pure art. Amazing.
Making this today, but with a twist. Also, kimchi mayonnaise is awesome to add, smear a thin layer on the bun.
"We used to have six-pack, now we have one-pack" i think one-pack word can be replaced by "family pack" haha
Wow! Looks delish. Running out to get buttermilk..... Thank you
I’d love to see your take on deli style roast beef. Also, sous vide cooking for a big family.
Just made this today and it was pretty awesome! The only issue was the coleslaw. The amounts in the description don't match what was used in the video. It still turned out ok, but the sauce didn't look like the video. There is a typo for the amount of garlic.
I love u guga n mau2! Yall coooolllll!!!
"I like things between the buns" will never get old.
One quick tip. Double fry the chicken to make it super crispy that is the key to korean fried chicken
Guga I honestly shouldn’t watch these videos when I’m already hungry. Bro almost made me eat my phone. That chicken looked fire man.
You should dry age in simple syrup
10:29 Maumau is addressing the general problem with burgers.
You spend at least 10 min. to prepare one, and maximum 5 min to eat one. Heck i remember, i prepared a awesome burger meal , started my favorite series, and when i finished the burgers i realized that i just finished the intro of my series ...
In Korean fried chicken, instead of all purpose flour, you have to use potato or cornstarch for breading, and they usually add ketchup in the sauce. Also, the most important part of Korean fried chicken is that it's double fried. However, since you sous-vided the chicken, it wasn't necessary. Either way, delicious!
Recipe's are so good!
4:20
It looks like what we call "Ayam Opor" 😄
A type of a not spicy chicken curry eaten with rice cake and young papaya mildly spicy curry... and a dash of kecap manis... 😁
Love you Guga, but the newest drinking game - every time Guga says “and all that’s left to do...”, take a drink!
MauMau almost cracked when Guga was talking about putting things between the buns!! LOL!!!!
Kecip Manis? Pitmaster X has entered the chat 😂
Kecap Manis is the default soy sauce here in Indonesia, more than what outsiders think a "soy sauce" is. In Indonesia, the less thick/more watery soy sauce is dubbed "salty soy sauce".
What he said : Kecip Menace
How he pronounce it is killing me.
@@ndulmillenium I legit thought he said Ketchup Mayonnaise
Scipy and sweet. The heat is still there but the sweet lower it
Can we get a tour of your knife collection? They make a great back drop but I'm sure they're useful for cutting things too.
When Guga drops the fork, you know it's good
You should have added some Saeu-jeot( Salted Shrimp) paste to that sauce you made for the slaw, it would have made it taste way better.
i love putting things between buns......i think many do,lol. seriously,love this one.
As a korean, kimchi is not for chicken. Do not add kimchi in marinade.
We add water in flour. It makes chicken crispy and thick. Sorry for not doing well English.
I love you guga!
Is there a Guga bingo card?
He has so many great catchphrases.
"I know it doesn't look that good right now, but watch this..." (Twangy southern guitar music)
Hey Guga , ever tried making Indian chicken recipes? for example , Butter chicken masala or tandoori chicken. These will blow your mind i guarantee you.
Guga traded his 6 pack in for a keg! Love you Guga. Keep making your amazing videos.
HelloFresh also runs in Denmark, and it is AMAZING and super easy