Це відео не доступне.
Перепрошуємо.
Uncle Roger HATE Maangchi KOREAN Kimchi Fried Rice - Pro Chef Reacts
Вставка
- Опубліковано 8 лип 2023
- Auntie Maangchi is Uncle Roger's favorite Korean chef and today she makes Kimchi Fried Rice. She's even been called the Julia Child of UA-cam. I know this is going to be delicious!
Show love by smacking the like button on the original video: • Uncle Roger Review MAA...
One more week to get your Straight Out Of Compliments To The Chef t-shirt: downrightmerch...
PATREON
/ chefbriantsao
JOIN MY MAILING LIST - Get a FREE STICKER!
mailchi.mp/2e4...
CHECK OUT MY 2ND CHANNEL!
/ @chefbriantsaoraw
FOLLOW ME!
Instagram / chefbriantsao
Facebook / chefbriantsao
Twitter / chefbriantsao
MERCH
downrightmerch...
VISIT MY WEBSITE!
chefbriantsao.com/
CHECK OUT MY BAND LOSS BECOMES
lossbecomes.ba...
open.spotify.c...
JOIN MY DISCORD!
Discord / discord
Edited by Jordan Herridge
www.ant-media....
For Business Inquiries
chefbriantsao@nanozebra.com
Follow Mission Sandwich Social
Instagram: / missionsandwich
#reaction #cooking #uncleroger #friedrice #kimchi
One more week to get your Straight Out Of Compliments To The Chef t-shirt: downrightmerch.com/search?type=product%2Carticle%2Cpage%2Ccollection&q=chef%20brian%20tsao*
ordered mine the day it came out. Can't wait for it to arrive.
They all forget the most important ingredient to every fried rice dish (even more important than msg): brown rice vinegar. A fried rice dish without that is incomplete.
As an avid Rap/cooking enthusiast this merch is FIRE! Ordered a few because I am boring and don't like choosing what to wear.
I like how Maangchi left a comment on the Uncle Roger video. It was very respectful and simply said that this was just how she made kimchi fried rice. Nigel Ng gave it a heart. Very refreshing from how it might've gone down.
Prob how it would have gone down in the first Jamie video if he responded.
Korean fried rice usually wet... but for the love of God. Don't add water when you got the juice from the kimchi.....
uncle roger is the typical cynical asian uncle. nigel ng doesn't actually think the way uncle roger does
But he did get stressed from it, even if he played a character. He stopped uploading after that
@@ironivzed1674 She has several recipes like that, she just can't keep uploading the same things right? I mean, Uncle Roger needs content and he's playing a character so don't take it too seriously, I mean the dude can't even properly cook lol, also it's a seafood with clams, you don't really want to overpower the clams too much, so I guess that's why she didn't add the kimchi juice like she usually wood, but hey korean fried rice has so many variations, nothing is wrong unless Jamie Olive Oil cooks it.
Maangchi is called “the hammer” because that was her gamer tag before she started UA-cam. It’s in her bio in her cook book
based
Specifically her CoH tag. She got addicted to CoH while dealing with a rough divorce, and iirc her kids suggested showing off her cooking on UA-cam as a more constructive use of her time.
EDIT: City of Heroes, not WoW. What I get for posting at 6AM
My Korean mother taught me to use fresh rice for fried rice in a sauce pan. When my friend saw me do that, he immediately called it out as Korean fried rice.
If I recall correctly, "Maangchi" was an online gaming handle she had gotten while younger, and it just turned into a nickname that she carried with her when she moved to Canada and then the US.
A classic origin story for several internet personality's names.
Yep. "Maangchi" was the name of her "City of Heroes" character.
@@AnimusTelumyet further proof maangchi is absolutely based
This is her 'travel' kimchi rice recipe. She has a standard one which I use all the time- it uses kimchi juice instead of water. I guess she couldn't bring much liquid in her suitcase :)
It wouldn't be a surprise if she had to buy kimchi from a store for this video and it turned out to not have that much brine in it, if any.
Even if the liquid didn't wouldn't make her go over some limit, traveling with kimchi in your suitcase is asking for getting it on everything. The changing pressures can make it explode and it could leak without having exploded anyway.
@@slycordinator Ooft, can you imagine the smell?! I think everything would have to be chucked out. Even plastic foundation tubes leak so I always bag them. I would't risk it with kimchi
@@j3nnaa It would be awful. Like the other day when my wife bought a thing of gochujang from a seller here in Korea on coupang and they just put it in a box with no padding. It popped open and dumped all over the box. It smelled horrible.
Edit: Err... It was ssamjang.
@@slycordinatorgochujang doesn’t have a strong odor and it is so thick and tacky it wouldn’t go anywhere if it spilled.
Auntie Maangchi was actually born in Yeosu City, which is a port city, so while we think seafood is fancy, they have them like apples on a tree.
Yes, I guess she taught him Korean food before he met Esther Choi, who is Korean from her paternal side, even though she was born in New Jersey.
My take on what happened here is that she packed up all her stuff to go out to this beach house in Montauk (probably for like this working vacation). She packed some kimchi from a much bigger plastic container from her kimchi fridge. She probably got there and realized that her kimchi was really dry because she didn't intentionally pack any of the kimchi brine. She probably normally uses the kimchi brine and thought the recipe might not work like it normally does for her because she normally adds a certain amount of liquid (the brine) that she wasn't adding here, so she subbed in the water to keep the moisture content the same as normal and added the gochujang and soy sauce to replace the heat and salt from the kimchi brine (though I do agree that gochujang is perfectly acceptable in kimchi bokkeumbap). Then she left out the egg because she replaced that protein with the seafood. I'm willing to bet her standard everyday kimchi bokkeumbap she makes at home is way closer to what Uncle Roger was expecting her to make.
(As a kid I always watched Julia Child and The Cajun Chef)
This is brilliant. Too bad uncle roger either playing dumb as his “character” is supposed to say, or didn’t think of this at all, aside from his gochujang comment. After this video of his, he went silent.
It kind of reminds me of Gordon Ramsey completely botching grilled cheese because all he had was a fireplace, two non-melting cheeses, and a hard bread.
@@charlesr.8159 I never knew this happened cause I stopped watching his stuff a while back. But this is literally so weird to me cause Maangchi is a great cook with alot of good recipes online. How he didn’t know that and come for her like lol.
I've used A LOT of Maangchi's recepies. Her expensive recepies are rare, but man... her lobster kimbap really surprised me in the best of ways.
Julia Child taught my grandmother, who'd be 110 years old, and my mom, almost 83, everything they know about cooking. And they knew a lot between them.
Love Maangchi! TBH, the water in place of kimchi brine doesn't seem like a mistake if only to balance out a bit the stickiness of the gochujang. It's also a different grain rice as mentioned in the vid and stickiness is not an issue I don't think. It does remind me of Japanese fried rice, chahan, but then that is usually wok fried in the chinese style, but it uses short grain rice and is more moist. Growing up with it, it's still my fave kind!
Yeah, I dunno why but it seems like nobody remembers that Uncle Roger is not a michelin star chef but a comedian lol. Fine enough when it's regular people who go with it but when it's legit chefs I dunno, at least Chef Brian and Chef James are the ones who actually remember this and that you don't have to be asian elder strict with everything
@@danestrentonthe exact reason why I enjoy listening to Brian/James breaking down videos. I love me some Uncle Roger but actually learning the how and why is invaluable as well.
Thank you for being part of my morning, Brian. Really brightens it up alongside my breakfast.
Thank YOU for tuning in! 🙏
Ehhhh... I dunno. I think I can give that one a pass because kimchi fried rice really doesn't have any established recipe, like, at all. Like, with Chinese fried rice or South Eastern Asian variants, those are already established recipes with a certain consistency that can be ordered from a restaurant, and they'd give you something you expect. Not so with kimchi fried rice. It's even more of an 'home food' than other fried rices of Asia.
The style Maangchi is cooking in, is less of a 'fried rice' but more of what you'd get in Korean grill restaurants, where if you ask for it they'll dump rice, kimchi, leftover stuff from the table all into the ginormous pan at the table and dump whole lot of sesame oil, some water to soften it up and cook it on the spot. So it's just a different style that's more domestic I think.
I noticed something Uncle Roger said. He said that 고추장 (gochujang) is soy bean paste and doesn't go well with kimchi, but that would be 된장 (doenjang). Kimchi has gochugaru and gochujang it also has gochugaru so, he was wrong on that. That is why Chef Brian was saying that is ok to put it
Schoolboy error from Uncle Roger, he f*cked up 😛
Chinese here but my family usually used fresh rice for fried rice. Easy to just cook in the rice cooker and throw together with leftover ingredients in the fridge for a quick weeknight meal. In my opinion, no need to be super rigid or caught up in "authenticity" of fried rice - it's a super versatile meal! Sort of related, Maangchi did a really good video with Michelle Zauner (Japanese Breakfast) discussing authenticity of Korean food on Munchies channel. You should check it out if you're interested.
I've had both Chinese and Korean friends who do exactly as you say. When I see a lot of leftovers building up in the fridge, that's just what I do. Even though I lived in Korean and love kimchi I would rather make pajeon than fried rice with it, though. Thanks for the video recommendation, I will definitely check it out,
then that's "lo fan" not "chow fan"
Half Korean, always made fried rice with fresh rice for as long as I can remember. Thats how my mom did it, and thats how I do it today. It actually drives me crazy when people say this rule about only using cold rice. Ive never had an issue with clumping or anything the people who swear by it claim happens with fresh rice. I always have fresh rice too because I'm constantly making it in the rice cooker. Not about to put it in a separate bowl in the fridge the night before or whatever nonsense. Its extra work for no reason.
@@realpoetics it’s because Koreans don’t actually fry the rice. It’s really just mixing the hot cooked rice with other ingredients while keeping it warm. If you tried to fry cooked rice with really hot oil then you will see the clumping. Also, Korean short grain rice is naturally clumped anyway so you won’t see a difference. With long grain rice you will see a difference.
You don’t have to use old rice, you can simply par-cook the rice
@@dlk3904 I cook almost every day. Ive made both Korean style and Chinese style fried rice for decades and that still never happens. I also starting exclusively using jasmine rice in the past few years instead of short grain. Jasmine rice is even easier to fry than short grain. Never have any problems with either.
And if you dont believe me, theres famous chinese cooks who agree with me like Made with lau or cadence gao
In my experience, Korean fried rice is usually made with fresh rice or at the end of the meal with leftover rice that's only like an hour old. It's supposed to be sticky so you can make jumeokbap rice balls of you want to eat it that way. The extra moisture isn't as bad because of that, too, although water isn't as good as kimchi juice if you've got it.
Also, Uncle Roger mixed up gochujang and doenjang; he apologized for it in a pinned comment.
The main thing I learned from Maangchi is "if you like, add some more garlic. And ginger. And sesame oil."
Omg I LOVE Maangchi! I started to cook korean dishes with her recipe, she is such a positive human it is always so much fun to watch her videos!
I am pretty sure he confused the gochujang with dwenjang. Cos he says fermented soybean paste, which ofc doesn't go in kimchi fried rice. Gochujang is chilli paste. I'm surprised you didn't catch it either lol
Gochujang’s main ingredients are gochugaru (Korean red pepper flakes), chapssal (sweet rice), and mejugaru (fermented soybean powder)
@@g33xzi11aAlso yeotgireum (barley malt powder). I know that maangchi's recipe for it has more barley powder than soybean powder.
I was introduced to Kim chi when I was stationed in NC and I love it! That dish she made looked awesome!
As someone who is korean, your pronunciation of jjajangmyeon and tang soo yuk was perfect! And yes everyone in my family used fresh rice for fried rice. I think its a korean thing.
Nigel's great, but his problem is he doesn't know what he doesn't know, and he often doesn't know the different ways similar foods are made in different places. There isn't just one way to make kimchi fried rice in Korea. It's okay that there are variations.
Yea one time I saw a clip of one of his stand up routines and he was making fun of conveyor belt sushi places as if western ppl had developed it and were somehow butchering sushi (his joke was that they turned it into baggage claim). Kinda a dumb joke when conveyor belt sushi (kaiten zushi) was invented in Japan and there are plenty of those style sushi restaurants there 😅
I think its worth noting that Uncle Roger is satire of a very specific asian uncle stereotype, where his way is the only right way. the thing ab fried rice is that there are a hundred ways to do it, from lazy to bougie, and it differs from family to family and culture. and it also heavily depends what you have in the fridge. Dont take everything the character Uncle Roger says in face value... after all he said veggies are for p*ssies lmaooo
it's unfortunate that such understanding is lost on the masses that parrot others rather than think for themselves. uncle Roger has done to fried rice what /r/outoftheloop did to pineapple on pizza.
Yeah, the soggy fried rice is an unforgivable sin schtick he has is funny, but it's not really how fried rice is always made. Fried rice you see in the US is based on Yangzhou fried rice, which emphasizes being dry. Though in the West it's not really Yangzhou fried rice, more of a low class version. If you watch Chinese videos you'll see all the expensive and fancy ingredients not used by your local Chinese restaurant. But I digress, there's tons of wet fried rices, including in China like Fujian fried rice. Or in Japan the wet, ketchup based fried rice used in omurice.
This particular set of vacation videos was plagued with issues with the stove and pans. She had to use a windscreen on the stove because it was very windy and it forced her to use smaller pans. If you look at the studio kitchen fried rice videos she would definitely have used a larger fry pan. Also, all the Korean fried rice I’ve ever had (in and out of) has been pretty moist. I’m not sure I’ve had fried rice as it’s own thing though…usually you get it at the end of something like budejigae or dakgalbi and it’s definitely made with fresh rice. I almost never eat much of it because I cannot keep pace with Korean diners. I just do not have the physical capacity to eat that much food.
The easy way to make rice quickly for fried rice is to use less water when making it. For example if you use two cups jasmine rice and the package says to add three cups water, add two instead. The grains shouldn’t be quite as fluffy as regular rice. Then spread it out on a plate or something for a few minutes (optional) and let it cool and dry a bit first. If your rice is still too sticky washing it a bit more when making it can help. You can get slightly better texture if you use the regular amount of water then spread it on a baking sheet or bin and put a cloth or paper towel over it and refrigerate it overnight (or even leave it out) but it’s only slightly better and takes way more time. When I use day old rice it’s because it’s way tastier than just heating it.
Surprised you didn’t correct uncle rogers def of gochujang. Also agree with you, totally belongs in the dish.
Yes really weird mistake on his part with respect to the gochujang!
Lol saw your reply right after I posted my comment about how he must've mistook it for dwenjang
Yeah. Honestly, this vid was weird on both sides, with Maangchi making some decisions that are kinda uncharacteristic and Uncle Roger just being wrong about a few things.
Uncle Roger's take on the gochujang was a huge miss all around. For one, he mixed it up with Doenjang/Ssamjang by mentioning the fermented soy bean, but he also suggested sugar + MSG as a replacement, and... well most Gochujang has both of those things lol.
@@dc_dachi suggesting sugar and msg isn't wrong though. Many recipes don't use gochujang. The sugar balances the tartness of fermented kimchi and he did mention Korean msg, dashida lol
Never heard of putting sugar into kimchi fried rice, especially not in home cooking
Chef Brian has a point. Is the use of freshly made rice for fried rice a Korean thing?
Based on my knowledge as a Korean, Korean based fried rice is closer to Bibimbab. So it's pretty common to use freshly made rice straight from the cooker.
You know what goes well with kimchi? Cheese. I put some kimchi on top of the finished rice in my rice cooker and sprinkle some cheese over it then let it melt. Sooooooo good.
Try a cheese and kimchi toastie, discovered it while hungover 👍👍
@@kimmypresley6621 Oh, I've done it. Absolutely awesome.
@@atomicphilosopher6143 Awesome, best thing ever
I think if you use brown rice of parboiled rice for fried rice, you can use it straight out of the ricecooker since those are much less clumpy and the grains are much sturdier. In case of white rice, especially short grain rice, I'm not so sure. You have to let it sit for at least an hour in my opinion.
You can also use less water when making it. Fresh out of a sealed package I’ll add three cups water to two cups jasmine rice for regular eating but if I’m making fried rice I’ll add just two cups instead. Also, an extra rinse of the rice helps keep it from clumping as well. You can then fry it right out of the pot. I like the texture of rice made with the usual amount of water but then you have to spread it out and wait for it to dry out a bit.
My best friend's house growing up just basically ALWAYS had the rice cooker going. Always. The kitchen always smelled like rice. There was never any less than like 6 people living there, so it made sense. Every time I stayed there (which was a lot) we always had spam/egg fried rice for breakfast. Sometimes my friend's mom used leftover rice, sometimes she didn't. It wasn't a deal-breaker. After I was about 9 or 10 and my friend's mom trusted us to not burn the house down, we just made it ourselves and used fresh rice most of the time.
I dont know any Koreans that used day old rice for their kimchi fried rice. Even when I lived in Korea, I'm pretty sure everybody (including restaurants) use fresh rice
I do find "sauced" korean fried rice to be usually more moist. Just like how you use the leftover sauces in a dish at a Korean restaurant for a fried rice (after meal) hooshik. I'm ok for those to be on the wetter side.
Day old rice isn't a must for fried rice. You could also cook it drier (with less water) just for fried rice like how some restaurants do, if you want it on the dryer side.
I actually followed her recipe for Korean Fried Chicken and guess what... IT WAS A FUCKING SELLOUT!
Did it for a party of 8, had kegs of beer whilst watching F1 and no one wanted normal chips so I decided to make fried chicken but realized normal fried chicken was too... "Normal" and then went on to find specialty fried chicken recipe and chanced upon her. Continued watching her vid and went to make some and holy well was it great.
Total of 3 styles, 3 chicken each and it was done. Whole night, no one was complaining and they all downed the chicken soo quickly that I even had to make extra bibimramyun for them all. It was utterly amazing.
Maangchi’s easy kimchi recipe is amazing. I’m glad he kept her Auntie status.
I’m Korean. My mother never used Day old rice. She just used rice from the rice cooker. Also she used gochujang.
Nigel left a comment that said he was mistaken to call Gochujang as "fermented soybean paste" (though soybean powder is one of its main ingredients).
Living in Korea, I know plenty of folks who put it in their 김치 볶음밥 and many who don't.
Edit: Also, if you want Korean MSG, the brand to get is 미원. They make several varieties that are nearly 100%. 다시다 brand has less MSG in their offerings, with other ingredients for additional flavors and or modifications meant to pair with specific foods.
Love how she makes this delightful dish in a delightful place, Montauk Long Island.
I’m not a Korean, but totally do my kimchi fried rice this way.
Love the reaction, and have to give props for the EVH body & KSE art on the walls, and the Dimebag mini guitar figs on the shelf...also, love to make spicy spam kimchi fried rice lol
She didn't have brine with that kimchi so I wouldn't give her grief over that water.
Water + gochujang is the move I make when there isn't enough brine left in the jar of kimchi to mix with the rice. That or just a bottle of gochujang that's sold as a thinner sauce instead of a tub of chili paste. It just won't have the same seasoning if you don't have the brine and don't put something else in to amp up the flavor.
Wonderful video, Chef Brian!👍🏻
Wow, you also watched Julie Child as a kid! Her cooking show was one of my favorites when I was a child in the 1960’s & 1970’s. It never ceases to amaze me how many generations of chefs were inspired by watching Julie Child’s cooking shows and reading her cookbooks. She is a true icon in modern French/American cookery.👍🏻
It would be really fun if you were to travel to South Korea and do a series of food videos exploring the cuisine. (Maybe take Guga with you? Korean BBQ😋)
Short of doing that, maybe make your version of Kimchi Fried Rice in a video. 😋
Keep up the good work and take care of yourself!🤘🏻
🙏thank you!
I think wet scallops are brined. They're a totally different thing. You can't just dry them off, they're plumped up with water and they won't sear nicely no matter what you do.
As a Korean point of view, one of the reason why Korean fried rice is moist is that technically Korean fried rice is closer to Bibimbab than the egg fried rice served in most Chinese restaurants.
In my opinion, Korean fried rice is more like fried Bibimbab in oil kind of thing. So, using gochujang in Kimchi fried rice is pretty common. Afterall, Bab in Korean means rice and what happens if you fry Bibimbab? Technically fried rice.
The timing of putting the scallions is up to you in Korea. But since chef Baek Jongwon used scallions first to make scallion oil in his recipies, the frying scallions in oil became the common way.
Putting water is another method that became common after chef Baek introduced to Koreans in his cooking shows to stop the rice from burning.
Since as chef Brian already mentioned, short grain rice tends to be very sticky and burn easily. So chef Baek mentioned to pour little water if you feel like your Korean fried rice is sticking/burning. According to chef Baek, pouring that amount of water won't ruin anything since it would dry off during the cooking process.
Korean people often make their fried rice a bit sticky and wet, often made of sauce/gravy leftovers. It's very rare to see them use wok unless it's Chinese style fried rice.
Dutch/Indonesian here, Nasi Goreng is always made with day old rice.
I learned that from Headbangers Kitchen
I want a t-shirt of Uncle Roger snorting a line with a bag of MSG in his hand.
Me too
Julia child, Yan can cook, Jeac P. are the goats of the cooking shows on channel 13
I miss Korea as well. Lived there for a year. Need to go back soon!!
Chef brian! You cant deny me forever! Kays. Mushroom. Soup. I will wait patiently...but i will request dilligently!
Sameee here about watching Julia Child as a kid. My sister and I would turn on PBS (I think that was the channel) when we got home from school and watch her program. Her voice reminded me of listening to Mother Goose (maybe more mother hen) tell old nursery rhymes & fairytales
Since she's on Long Island, those scallops were probably not that expensive (compared to other places). I checked the prices and she probably paid $9-$11 dollars per pound. While here further down the East Coast, it's $20 per pound of frozen scallops.
Brian keep doing the reviews they are fantastic.
This fried rice gonna become porridge if she moists it any further 😅
Uncle Roger looks like he really wanted to take away her Auntie title the moment he saw a metal spoon in the vicinity of a non stick pan.
Hello Brian,
Just letting you know that your squad has representatives in the Netherlands as well!
Love you
❤️
Wow, great tip on sautéing in shallow VS deep pots. Never heard that before but makes perfect sense.
Almost all induction stoves have 10 or fewer power levels. It’s hard to get just the right power for anything except maybe boiling water.
Mine has over 60 power levels. That, or it has 10 and all of the other 50 are fake! But they don’t seem to be fake: the “230F” level (though not necessarily anywhere near that temperature), is lower than the “235F” one. They’re probably doing it by pulsing the induction coils on and off at a slightly higher rate for a slightly higher level, but it works.
I’ve gotten used to my expensive induction one-“burner” stove. Nearly twice as expensive as a ten-level but worth it. Probably anyone used to gas would hate it.
Julia Childs, The Frugal Gourmet's Jeff Smith and Yan Can Cook. Those were my main three from PBS.
we used to get dry scallops in a paint can-like can. I felt like a BALLER opening one of those things up!
I loved that julia child memory.
Hearing your Julia Child story makes me wish you react from an episode of ANTI-CHEF's series Jamie and Julia as he is going through Julia Child's recipes as a home cook. Would like to see your perspective from a chef's perspective.
That's a really funny series. I hope he reacts to it.
My wife learned to make kimchi from Maangchi videos. I would love to try and make her jjampong noodles, one of my favorite noodles.
Hey chef Brian. I read an article that one of New York Knick player Jalen Brunson’s five favorite place to go to after a game is Beauty & Essex.
I will make rice in the morning and put in the fridge for fried rice later that night. Maybe 10 Hr old. I've also used minute rice to do it and while wrong it's still an OK product. I've made cheap California rolls with minute rice😆 it works. Hey at about 1.00 a roll it's not bad. Usually has cucumber, avocado, spring onions, fine carrot. I either use suirmi leg in or smoked salmon on top. I also love, love, love a slice of jalepano on it. I've definitely made a few cheap rolls with minute rice.
This is far from a Paella... So much complaining about mistakes in Asian cooking, like water in the rice, but then saying that this is Paella... oof
True, this episode seemed off in many ways, it doesn't sound like they did their research correctly this time
Enjoyed the video! Especially the little story about growing up! When I was younger I remember watching Julia Child and Anthony Bourdain on TV, along with other shows like Diners Drive Ins and Dives. It's one of the reasons I got into cooking, that and support from my family along with knowing my moms side of the family were either chefs or part of the food industry in some way, which was pretty neat. Been loving the videos! Keep it up! Would love to see frenchie make a return, perhaps reacting to Guga cook a bunch of food for some Sumo Wrestlers :)
It is a one pot meal. One pot, one pan, one plate.
White Englishman here, so obviously I can't cook Asian 😐
I make my own Kimchi using Maangchi's recipe. Only problem is getting Daikon radish , so I use Indian Mooli radish.
Whilst I don't do Kimchi 'fried' rice, what I am wont to do is cook rice in my rice cooker along with shredded chicken & 3-4 large tablespoons of home-made Kimchi.
It's delicious, especially if I can use sticky rice.
If you live in a city of any decent size you can probably find daikon at a Chinese market. Here in Limerick, Ireland that's where I get it.
Great video again!
Love the Frankenstrat body behind you on the wall.
Loved Eddie
EVH = GOAT
Uncle Roger forgets, she's in Montauk. You can buy seafood like that at any corner store, or even right off the dock. And all that competition with zero transport costs and sometimes no middlemen means it's a lot less expensive than buying it a Whole Foods in St. Louis.
Great video love watching them all ❤
Thank you!
I’ve never had kimchi fried rice, I’ve gotta try it.
It’s awesome!
I love maangchi😍🥰
LOL...I loved Julia Child too as a kid. Whenever I could I would watch her tv programs. She was a riot at times. I love Maangchi too.
Right to Bear Knight is hilarious Brian. Dont be such a New Yorker 😂😂😂
I would chalk the pan swapping up to a lack of forethought in production. Like you said, could've easily been done in one pan if she did the shrimp and scallops first. Same with the lid, she probably added it to keep the rice warm while setting up for the next "scene".
She has said in some of her early videos that the name "Maangchi" comes from her character name when she used to play MMORPGs. I think it was World of Warcraft but I don't remember exactly.
My favorite way to make kimchi/Korean fried rice is when I have leftover sauce from making tteokbokki.
1:43 Man, I remember when Child/Pepen and Yan were on PBS. It was a different time of cooking show, much less flashy than today's TV
Not Korean but my partner comes from a Japanese family. If I ever tried to make their fried rice recipe with fresh cooked rice I wouldn’t be invited back to the family home
I was stationed in Seoul for almost 2 years the kitchen fried rice was alot more moist then a Chinese fried rice. Never mushy but so delicious and moist. I was given over 1 year old kimchi by a friend it was awesome and frizzy not too sour more like a beer taste. Best kimchibi ever ate
For my house, I don't use day old rice. When I feel like eating fried rice, I'm feeling super lazy and don't feel like cooking and cleaning lol. it's a spur of the moment thing. Who plans to cook fried rice 24 hours ahead of time...
First time I made rice for my husband (who went through a culinary program) he thought it weird that I didn't season it with anything, not even salt. Told him rice has its own flavor that doesn't need seasoning.
After we moved in together, it took him incredibly too long to learn how to use my very old, very basic (only has 1 button, 2 settings, cook and warm) rice pot.
Now, since Korean BBQ is so popular, when we go to one outside of "koreatown", the rice is so dry...I told him i really just want to bring my own from home.
After 13 years together, he's finally understanding the whole Korean rice thing.
My Korean wife and her family don’t always use old rice for bokeum-bap. My mother-in-law, who’s from Jeonju (an epicentre of Korean cuisine), said growing up during and after the war meant there was never leftovers. There simply wasn’t enough food. So, fresh rice was usually used and it stuck as their tradition.
And Uncle Roger goofed. Gochujang is red pepper paste, not soy bean paste.
Just discovered your channel through your collab with Guga.
This is the second video I've seen, and they give off MST3K (Mystery Science Theatre 3000) vibes. Keep it up. 👍
Got to say growing up in potato/swede/turnip heavy Finland in the early 90's, I am a bit jealous or your childhood. Both Korean and Chinese food for days? We did get real, dark rye bread, with real butter, so I'm OK. :D
I’m Korean and don’t know any Koreans who own a wok 😅( though they could be out there…maybe Chinese food restaurateurs??) I think because we don’t have that high heat/oil fast cooking in tradition. It is a more slow soup/stew based cuisine, + grilling meat or fish + seasoned or fermented veg. My family’s kimchi rice is basically sesame oil, kimchi and rice (from the rice cooker, so pretty fresh?) it is better in the cast iron pan but that’s something we have from being in the US
Im African American so correct me if I'm wrong but I thought Gochujang was like a hot pepper paste not soybean?
Yes you’re right. He made a mistake there
Ok!🤔
I grew up watching her too! I too was hypnotized by her oddly soothing voice hah
For me, fried rice is whatever ingredients you wanna throw in there but must have rice and eggs. My son only likes rice and eggs with soy sauce and oyster sauce for flavoring. The water took me out. I had the same reaction since I’ve never used water before.
When Jamie hears Paella he goes: Yeaya!!!! 😂
Was always day old rice, sesame seed oil, and egg growing up. It's not fried rice without egg, also kimchi brine to add more moisture. That's the way my mom taught me.
Chef Brian taking us to the gun show 💪
That is pro tip about the dried scallops I feel. Thank you! Gr8 job
Maangchii named herself after her City of Heroes Character.
Do my Korean friends ever make a Kimchi omlette? I made a lot of omlettes during lockdown and one day thought to try it and it was amazing.
I'm surprised you didn't pick up on Nigel calling gochujang "soy bean paste'.
When I make kimchi fried rice I use day old rice to make it since its how I make fried rice and its better for the grains to get separated, I too use gochugang to make kimchi fried rice but I used a gochugang compound butter for the fried rice and I learned it from Chef Deuki-Hong on Munchies and I was like hey thats good. I also like adding bacon in it and gochugaru and garnish with scallions, shredded nori, and of course a fried egg with a runny egg yolk which is the best part of kimchi fried rice (kimchi bokk-eumbab) really and its my favorite type of fried rice. Oh and I use homemade kimchi to make the bokk-eumbab and the juice as well and from the beginning of the year I've been making kimchi from scratch and use old sour kimchi for fried rice, kimchi jjigae, and Budae Jjigae.
I think Uncle Roger got confused with doenjang? Don't get so angry, Uncle Roger...it's okaaay.
Maybe she felt out of place and it's why she had to change pans, she forgot to sear the seafood first, Idk. To be fair, her standard recipe for kimchi fried rice is more legit. This is probably the only one UR could sh*t on Lol All her recipes at home are 10/10.
He do apologise on his mistake and left a comment in his video to correct his misunderstanding on doenjang and gochujang
I'm glad I'm not the only person who made flour/water dough as a kid and baked it! I ate it, too, and it was terrible 😂
Fast forward about 30 years and now I'm a pastry chef, lol
In our house, we saute the kimchi in sesame oil. I don't like cooking in sesame oil (as opposed to adding later), but this is the one exception. Don't need kimchi brine, I think you get plenty of the kimchi flavors when you saute it in oil, w/o overpowering the rice. The seafood is a bit much, I'd much rather use some pork (belly, sangyupsal), or just a couple of eggs. Gochujang... man I put some in my kimchi-chige and get a lot of flak from my relatives, so it's definitely controversial!