I Tested The Most Viral Tiktok Noodles- Cheesy Ramen, Clear Noodles, Thick Potato Noodle
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- Опубліковано 7 чер 2024
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The Recipes I Tested-
Buldok Cheesy Carbonara Ramen- www.tiktok.com/t/ZT84FLYWY/
Thick Potato Noodles- www.tiktok.com/t/ZT8X1Fbh9/
Glass Noodle Japchae- www.tiktok.com/t/ZT8XJ1B4b/
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Intro: (0:00)
Sponsor: (1:10)
Buldok Cheesy Carbonara Ramen: (2:28)
Thick Potato Noodles: (5:01)
Glass Noodle Japchae: (9:45)
Outro: (13:37) - Фільми й анімація
Thank you Helix Sleep for sponsoring! Click here helixsleep.com/davidseymour to get 25% off your Helix mattress (plus two free pillows!) for a limited time. Helix has great New Year deals available through January 7th, but if you miss this limited time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep
Hi dawid! One suggestion regarding stuff that you are using for potato noodles. I see that you are using "mąka ziemniaczana" as potato starch. Which in polish mean "potato FLOUR" and from my perspective they are 2 totally different products! Potato starch in polish is named as "skrobia ziemniaczana" Because of this your ratio is most likely messed up!
Seeing the thick potato noodles and immediately getting flashbacks to the last attempt haha
I make potato mochi all the time (which is this but you form it into a ball and fry it instead), the key to getting the texture right is start with a little potato starch, and then gradually add until you get to the consistency you need. It should be gummy but not sticky, it will never be doughy, and if you go too far with the potato starch add just a sprit or two of water.
Edit, I also saw another comment mentioning the water, starting them off cold and going until they are VERY cooked is important. If they are still pretty dense boys they will not take the starch well.
Maybe he needs different potatoes? Maybe russet are too starchy and dry to take well the starch?
Hey dude, hope everything is going well! Been missing your videos!!!
tbh those carbonara fire noodles have been my fave for years and years so I'm happy other people are discovering how delicious they are. As for the recipe, it isn't that groundbreaking, people have been doing it that way for years xD
Been my favorite ramen flavor for like two years now! My second favorite is the spicy corn flavor 😋 For once, Tiktok is shilling something delicious 😅
Same, the carbo ones were my go-to in high school. My friends and i loved trying out new flavors of buldak whenever theyd show up at our local chinese grocery. Brings back memories, and now i feel old even though im just 22 😆
The town I’m from in Oklahoma has a prominent Korean community. Japchae is one of my favorite dishes. We usually have it with little slivers of bulgogi. So good.
I studied abroad in South Korea, and I miss Korean food so much. Japchae is so good. I miss being able to get it for cheap.
Oklahoma represent!
It's so interesting the different reactions you and your partner had to the japchae noodles. I don't know if you have to grow up with it or if you can come to love it but i freakin LOVE the texture of those glass type noodles. The chewy bounciness is amazing and always hit the spot for me. But I'm Chinese and grew up with them. And even my sister, who's got a whole texture thing, loves them. It never occurred to me that some people would find it off putting.
Can't go wrong with recipes from Maangchi. Traditional and original korean recipes from a cute lady
It’s been a long time since I’ve watched her content and the second I saw her face in this video it unlocked some sort of core memory and i was like 😮 I know you
Buldak are the original noodles used in the fire noodle challenges that popped up years ago, and they kind of took off from that and have like a thousand flavors now. My person favorite is the jjajangmyeon. But carbonara flavored things in general is really hot (intentional) right now, and I think that combination of popular + "upgrading" ramen recipes contributes to this type of recipe going viral.
Does anyone know if David took off for a few months? Missing his videos.
He usually takes off the month of January every year but since it’s now the middle of February I’m not sure what’s going on. He still posts semi-regular Instagram stories
@@annahill99 Thanks!
my mom and i make japchae all the time. but she's never put an egg in it. we also don't put meat in ours. but every Korean family has their own variation of it.
Maangchi is just a much better cook than most other online cooks.
I love Maangchi, love her style of cooking on yt
I tried the potato noodles yesterday. They formed a mush so I put it on a dish, burnt some butter and put the spices in. Used it as a side dish, mashed potatoes type of thing. It was DELICIOUS.
Your bag of “potato starch” is actually potato flour. It is not the same thing/ can’t be used interchangeably for recipes to turn out the same.
The name "mąka" can be misleading, but it is potato starch, not flour
Skrobia and mąka is used to call the same thing in Poland
I'd say the recipe failed you before you failed the recipe. Obtuse instructions fail everyone.
Koreans LOVE those buldak branded noodles. And they love anything cheesy so im not surprised it went viral. I've seen a lot of these types of recipes on Korean cooking yt channels for a long time so it's funny that they're making their rounds on western tiktok. Especially the instant ramen.
Been around on western side of the internet for years as well… I’m not sure why it supposedly has only recently caught on TikTok… that or he personally has only recently noticed it. 🤷♀️
Great video, as always. A quick tip when cooking potatoes is to start them off in cold water. they will cook more evenly; if you put them in when the water is boiling, they will cook at different intervals, versus starting with cold water and then bringing them to boil at the same time.
the CREAM carbonara ramen is the best flavor. I add green onions and sesame seeds and parmesan cheese plus heavy cream to them. SOOOOOO good. the carbonara noodles don't have a seaweed topping packet in them so I'm not sure what kind you're eating, but the regular ones plus cream and cheese *aren't* the same. I know, it seems like they would be.
also, you're using the wrong potatoes for noodles -- you need red or baby white waxy potatoes and you HAVE to use potato starch or sweet (glutinous) rice flour -- they all contain amylopectin. it's just the potatoes; you're using floury/fluffy potatoes and they won't work for noodles. it all seems so finicky but it's really what will make it work.
He showed that he got his own seaweed out
@@Bllue AH, I missed that, thank you!
Is David ok? Shouldn't he be back by now?
Happy new year David! Always happy to see your uploads, they always make my day! Cheers to 2024!
Maangchi’s recipes are all so good!! And she’s the cutest i love her
"6, if im hungry" Damn that was cold bro 😂😂
I have Buldok ramen in my house at all times... Carbonara for me and either 2x or 3x spicy for my fiance. For us we make the ramen and then add in Kewpie and a fried egg - or in my case sometimes even bacon and it is soo good!
I've seen a whole bunch of "noodle" recipes that then just use spaghetti, so gnocchi'ing up that recipe seems fair game to me if that's what it takes to get something that actually works 😊
Is it possible the reason your dough didn’t work out (If you get the moisture and temperature right) is the type of potato you use? Since potato breeds have different starch contents? Sorry, I don’t know either, just trying to help
Those potato noodles show one of the big issues I have with almost all food content creators, they don't do nearly as much recipe testing as they ought to do in order to actually make useful tutorials, so they just don't give you enough information to know how to CONSISTENTLY make something good.
In fact I'm quite certain that they themselves often haven't actually mastered a recipe to the point of consistently succeeding in making it, before they make a recipe video for it.
With Babish for example he'll often say how on the first attempt he failed but on the second attempt he succeeded, that's not nearly enough attempts to figure out all the consistency issues with a recipe and all the potential problems that can arise or how to fix them.
Maybe next time try an Asian brand potato starch. I think they're different.
I agree; a recent vid from Beryl Shereshewsky (I think it was her dumplings vid) she had a similar issue.
Huh, really? That's so strange. Does it have different ingredient(s)? Or perhaps asian potato starch uses a different type of potato?
Probably a different variety, but I really wouldn’t recommend processed ingredients sourced from China proper for anyone with a severe food allergy.
happy new year david!!! i’m so grateful you’re still making videos 🥹❤️
Happy new year David and thank you for all your hard work! Will def miss you but you deserve a break for as long as needed ❤
Happy new year David! Here’s to another year of crazy creations. Enjoy your break, definitely made my night seeing your video pop up! Much love from NYC ❤️
Happy new year david! Look forward to another amazing year with You 😊😊😊😊❤❤❤❤
Happy New Year, David! Enjoy your hiatus!
Happy new year and enjoy your break!!!
David I've been scrolling my recommended page for 10 minutes looking for something to watch. Wonderful timing 😂😂♥️
Love your content David! You always make My day!❤❤❤😊😊😊😊
the way you swirl the pan while mixing is so mesmerizing and satisfying
I made the potato noodles a while ago, I too found that they crumbled, which makes sense because they almost form something like a non- newtonian fluid, where it hardens when you put pressure on it, which makes it crumble. When I made them I had to roll them extremely gently. They turned out perfect!!
Amazing work as always david! Please do a Carbonara battle! Is my favorite pasta of all time 🎉🎉🎉🎉🎉❤❤❤❤
Love your videos! Enjoy your upcoming break!
I can’t have noodles so I’m living vicariously through you. 😂
I miss noodles too!! I watch David eat them with no small amount of envy. Like even the shtty gf noodles would be okay right now. Unfortunately my body fcking hates me and I’m not allowed to have tasty things. But omg I miss gnocchi with my fav sauces.
Babish tested Gluten free noods, he said "Tinkyada" was the best. I bought some and thought no way! they are very dark and made from brown rice. BUT as they cook they lighten up to look like regular pasta. And they Taste fabulous with the texture of "normal" pasta, and they make spaghetti noods that can be used in any asian nood dish. I LOVE them and they are sold everywhere.
@@Comrade_mommy are you unable to have gluten or is it a carb issue?
Why not?
@@feliciat3077 It was kind of a process of elimination. I have ME/CFS and while trying to find any answer & not getting any help from any of the drs I went to, (to be fair there’s not a lot of research-tho long covid has greatly increased the research bc it’s a major symptom of LC), I reluctantly tried multiple diets including gf and ended up having a some amount of success. Like I’m still tired all the time but I don’t pass out standing up or sleep for days on end anymore. But I also added in a lot of probiotics & learning to tolerate chicken stock. Trying the whole gut health thing bc I’ll try anything. I also was diagnosed with IBS & found when I tried to eat gluten it made my fatigue get worse caused stomach cramping. I’ve tried multiple times to eat wheat and gluten but always pay for it. I also have a problem with my hormones that makes my blood sugar higher than normal. After cutting sugar and even honey and other sweeteners, I still had higher than normal blood sugar, which messes up my hormones even more, so I started cutting carbs. (Which is crazy hard bc I have a lifelong pathological aversion to meat.) Basically after having a baby my health fell apart and unfortunately none of its been easily understood illnesses. But apparently bc I have IBS a lot of foods don’t work well with my body. It’s all annoying and frustrating and makes eating a chore. But a couple of times a year I’ll eat whatever I want, but I always pay for it.
Thanks for great content, happy New Year!
So when it comes to the potato noodles what I found useful is treating it like tapioca boba(home made). I work in segments and the portion of the dough I'm not currently working on I cover with plastic wrap so that it doesn't dry out and that helped me a lot.
Making gnocchi dough was genius. It’s the sauce that makes the dish. I don’t consider your modification a failure.
Enjoy your break, David.
It more common sense seeing how the recipe is the same as gnocchi baring the egg. As soon as I saw the original recipe went oh its gnocchi without the egg - and bound to fail.
Excited to see the retest of the thick noodles! I was surprised at how badly they turned out after the video had hyped them up so much
The glass noodles looked so good!!!
Happy new year!!
Happy New year David. Turning 31 tomorrow. Man time flies.
Thanks for sharing this recipes
The thick noodles are basically gnocchi uncut and in its sausage shape. I was about to say just use a gnocchi recipe and you did 😂
i havent seen your vids in a while. good to know you still do the same thing, it takes me back :))
Japchae is so delicious and such a labor intensive dish. I love it so much! MMMMMMMMMM!
I like you fixed the recipe ❤
L🔥VE you both! Happy New Year💋💋💋💋💋💋💋💥💥💥💥💥💥🫶🏻🫶🏻🇺🇸🌸
It did seem that adding so much starch would either end up with a crumbly mess or a latex hose so it was a good thought change to a Gnocci recipe.
I really hope you’re enjoying your sabbatical, if you’re looking for ideas when you return I’d love to see you recreate some of sorted foods ultimate battles. Today was a unplanned pasta battle and I want to see you recreate and judge.
Your japchae turned out great! It's a great dish.
i love how your BF is real critical.you sometimes try to be nice but he has no qualms saying his opinion.
its nice to have both opinions =)
before watchin the past 2 or so videos, i always thought that the potato noodles had an egg in it, bc it made sense to me to make the dough like gnocchi! And glass noodles are sooooo good. i use them a lot now for normal noodle dishes bc i like the bouncy texture (like shirataki noodles! but i like the glass noodles bc they store in the cupboard rather than the fridge)
hope you have a restful break David! 💜
Genuinely shout out to David for introducing me to helix so many years ago. I got one a year and a half ago with my partner and we took the quiz and there is literally nothing like going to bed every night. It is insanely comfortable.
My guess is you are right - people are using potato flour and not potato starch. The bags of potato flour I've seen always seem to be in a foreign language so I bet that's where the confusion is coming from.
By far my favorite flavor of instant ramen. All the buldok is yummy
Enjoy your break!
Love that polish potato starch
japchae is one of my most favorite korean dishes and just noodle dishes in general. it helps that the noodles itself is gluten free since my roommate with whom i often eat with needs to limit her gluten intake. the combination of flavors is just so good and personally i really like the texture. i just have to change the soy sauce to an alternative because i am sadly allergic.
Please do more Maangchi recipes!!
Have a good vacation!
I love the cheese tax. ❤
I do think potato starch and potato flour are used interchangeably in different countries- maybe that's the root of the confusion?
So, does that mean potato flour is what is supposed to be used here?
These noodles are made with potato starch. See Chef John's version.
"They call me a critique for a reason" Now that's a cold and cool ass comment. You should t-shirt it.
Enjoy your break David! I'll be patiently waiting for your return
Kimchi is the game changer with the noodles for me
woah im early. Yooo, David! Hope you're having a good day!
anything natural like flour/starches and potatoes are all going to have different amounts of starch and liquid in then so you have to start with lower starch and then add more in if you need more.
great video! rest well, we'll wait for you 💕
You're boyfriend is hilarious, I love his drollness.
YAYYYYYYYYYYY FOR MAANGCHI
It's TikTok no doubt they claim it's something brand new and unheard off 😂 cheese raman noodles is so old I knew many people who made this at Uni back in 2008 😂.
I love the fact they write "artificial" straight on the front of the package of the Buldok noodles yet these gained so much interest :D I mean, there is nothing bad about eating these from time to time but I would not "scream" about it like the brand does ;P
Potato and flour (and sometimes egg, depending on the recipe) and that's it. Like gnocchi❤
Buldak brand of ramen are my favorite specially the 2x spicy
In polish cuisine we make potato balls and it turns out kind of mochi-like. I use waaaay less starch though.
In Poland we hqve something similar where you only use potatoe and starch.. first you need right potatoes and second we always part the potatoes in quaters in a bowl and it has to be 1/4 starch 😁
5:40: Aren't those like just more or less long gnocchi?
Edit: Ah, yeah, you ended up doing exactly that. And I think it's for the better. Can't really see it working with only starch and no protein.
Omggg I love love you
Ty
my rental unit makes that noise too. mostly when the furnace is running!
I love the carbonara buldak, but I’m not going crazy, they were so hyped I was almost deceived, but I still crave them from time to time. There is not asian market where I live, so I usually stock a couple of flavours, a lot of them are really good also!
The thing about the potato starch is - each type of potato has a different amount of starch in it, that's why you have to gradually add the starch to the potatoes untill the doigh looks right, can't really make a recipe that will be fool-proof, because potatoes are weird (and I say it from Poland, where we have dozens of types of potatoes in stores, each meant to be done differently).
OMG I love the Carbonara Buldak noodles, I add Parmesan instead of mozzarella tho..delicious! But only the dusty stuff from the green can 😂
Regarding the struggles you had with the potato noodles:I’m gonna say something possibly problematic: I think some cooking channels, even the legitimate ones, are not being fully honest about the recipes, instructions, and techniques used. I’ve cooked and baked so many recipes, and for those that are such a fail (mostly baking) that I’ve tried time and time again, I’m only able to get it in the ballpark of the desired result with ample adjustments on ingredients and techniques. Maybe I’m too cynical to blame it just on altitude and humidity, but come on….
That is very true. A lot of recipes are a very different version of what the chef did, I've noticed that many times. I'd say some can't help it, as sometimes it differs (which is the suggestion and adding "to taset"). But ones like making noodles or dough should point out you may need to add less or more of what they put in.
17 seconds. Holy crap. Thats quick
so glad that I have never heard of these cheesy noodles before today
Impressive knife skills!
Japche is always worth it
Buldok has been a good ramen brand since the spicy noodle challenge.
Korean ramyeon usually has the best noodles especially thise buldak ones or jin
The ration of potato starch should be 4:1. Rice the potatos into a bowl. Press down. Divide into 4 parts. Take one part out. Put the starch in there. Mix and kneed everything well.
And everything should be prepard while hot. The potato mass cannot be let cool down. Egg is optional, but recommended.
No idea if it had anything to do with the surge, but those Buldok ramen packages showed up on the deal a day sites for pretty cheap a couple of months ago
it's either the cold making the house contract unevenly, or you may have something cute and fluffy nesting! 😸🐁