How to Make Dolsot Bibimbap (Korean Rice Bowl) and the Best Korean Fried Chicken Wings
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- Опубліковано 29 вер 2024
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Get Our Recipe for Korean Rice Bowl (Dolsot Bibimbap): cooks.io/2prVWvj
Get Our Recipe for Korean Fried Chicken Wings: cooks.io/2GM0JzX
Host Julia Collin Davison shows host Bridget Lancaster how to make the ultimate Korean Rice Bowl at home. Then, equipment expert Adam Ried reviews spider skimmers in the equipment corner. Finally, test cook Dan Souza reveals the secrets for making perfect Korean Fried Chicken Wings.
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I hope this new business model works out for ATK because I really enjoy getting free full episodes on UA-cam.
Yes me too. Glade to see international recipes!
@Paula Johnson - You can always not watch the ATK shows if you dont like them. No point in being critical
Paula Johnson Again, Why are you watching ATK? I guess Chris thought he was “authentic” when he stole all of the recipes from ATK and had to be sued by them.
@Paula Johnson I have to say, as someone who grew up in a family restaurant, that I significantly prefer this format and programming than I did when Chris was at the helm. I admit that sometimes these recipes can tend to the bland, but I could not stand the sense of superiority that was conveyed when they developed recipes before. The current team seems so much more open to new flavors, textures, and techniques, without the condescension. Ironically, I like Milk Street as well. It feels as if Chris Kimball did a bit of reflection before that venture, where the recipes now really seek to acknowledge other cultures' contributions to food.
@Paula Johnson Yeah you lost me when you threw out the pejorative about their size/weight.
Great recipes for two Korean classics. Well done!
I will definitely make bibimbap, thank you for sharing.
so much better after the bow-tie guy left.
As a Korean American, I really enjoyed this episode. Thank you for taking Korean food to Main Street. Still just amazed that your show interpreted one of my favorite foods for the average American home cook. Thank you.
Thanks for watching!
Bibimbap on America's Test Kitchen. We're not in Kansas anymore Toto....
As a Korean Canadian, wanted to say “High Praise” to the two beautiful and talented hosts who pulled off the Bibimbap cooking and presentation so perfectly!!! These two ladies have been my go-to cooking & baking references for all kinds of recipes!!! For any recipes that I search on internet, I invariably end up coming back to the ATK and these two brilliant talents. Thank you very much for making cooking & baking so accessible and doable for ordinary folks!!!
Tell them to not say Gochu
Omg! Bibimbap! 😍😍😍 I’m so glad to see your show as a Korean
More Asian recipes!! Love how you two are branching out 😍😍
It's nice to see they are finally starting to stop the insane paywall Kimball had set up (also why I gave up on Milk Street even after subscribing). A lot of the old content is still blocked, but hopefully, an advertising model will work better going forward. I'd like to see more PBS shows go this route since they'll probably be on their own financially soon.
@Paula Johnson How did the show fall flat after Kimball left? It's still doing the same thing it's always done. There's new things they're trying like this episode of Korean food. There's still a ton of stuff they could do that they're not doing which to me is the falling flat part, but I'm sure a nice jab at Kimball is the reason why they're not pouring out all the recipes that Kimball didn't want to do.
How lucky for someone to be married to one of these gals, smart, beautiful and amazing cooking skills. These two have always been my favorites on this show.
They are actually dating each other so they are always eating well
Lucky, but the poor person will have to be wheeled out like Jabba The Hut after about a couple of months of being together !!!:)
@@jackp9589 source?
@@itamarolmert3549 ligma
@@itamarolmert3549 Pretty sure it was just a joke. Julia literally mentioned "Ian and I" in this video. I can only assume that's her husband. Although Bridget doesn't seem to have a ring, but may have removed it for cooking.
I made it and it was amazing! Pre-prep all the veggies, make the pickles and make the two sauces and rice ahead of time. Then it goes together very quickly.
We're so glad you enjoyed it!
This video brought back so many great memories of my time in Korea. I was in the Army and stationed there back in the mid-80s. I ate my fair share of both bibimbap and chicken wings. I run a mobile food business now and am considering adding Korean chicken wings to my menu. We'll see....gotta crunch a few numbers first! Thank you so much for the awesome trip back down Memory Lane! You should also check out a dish called bibim naengmyon! It's cold but equally as amazing and flavorful.
Asian cooks always rinse/wash the rice in cold water before cooking. It’s universal as far as I’m aware.
So do most American cooks.
But TBH, 90+% of the time it's a waste of time for everyday cooking.
Sure the rice is a little stickier if you don't rinse it, but sticky rice is also quite popular, and I find the difference in texture to be irrelevant most of the time.
Thank you for posting vids on the tube...super fan of you two lovely babes..been watching for long time thanks again.
it's not really "Dolsot" without the stone pot...Dolsot literally is the pot. Great adaptation of a traditional recipe though!
They said that in the video....
I know, but you know what? I would still eat that.
I like how they were pronouncing it. I lol'd.
I admire and respect both ladies, I have successfully followed their recipes over the years however I must make one correction, Koreans always wash their rice until the water runs clear, many save the water from 3rd or 4th rince to make soups or stews.
I have made both these recipes. Both are amazing.
We're glad to hear it!
Debating if I prefer episode length videos on UA-cam or shorter videos focused on each recipe/feature (like the blind taste tests). I prefer the episode lengths but wonder if they’ll get more views if they split it into three videos.
We'll be continuing to roll out episodes as well as shorter video content, like this one we just posted today: ua-cam.com/video/Ovqhzil3wJw/v-deo.html
I love your adaptation of Dutch oven to make dolsotbibimbap. I thought I had to buy the rock pot but now you just helped me save $ and reduce another kitchen supply cutters. Love your show.
Yes keep them coming! I was binge watching the old shows all last month and thought you stop making new content glad to see I was wrong...
대박. Daebak!서양인이 하는한국요리 방송을 보게 될 줄이야.
Iam shocked. Western people cooked k food. Amazing.
I am already saw u tuber maangchi's video but she is korean. U r white. I never seen before like that.
Thank u 4 showing kfood video. From southkorea.
Maangchi is the reason we are all learning how to cook Korean food. She's like a Korean cuisine ambassador!
How come you left out the part with pickling the cucumber and bean sprouts?
Another quality episode, ladies. I'll give the Korean fried chicken a try! 😁
Thanks for watching! Let us know how it goes and happy cooking!
헐~~
이런데서 '돌솥' 이란 말을 들어 보다니
ㅋㅋㅋ
After seeing this food I couldn't wait to print the recipe but I was wondering if you also had a recipe for the pickles that you put on top? PLEEEEEASE!!!!! :D
Hi there, the pickle recipe is included in the full recipe for Bibimbap. Click here to access it: cooks.io/2prVWvj
Thank you for providing that link.
I ❤️ bibimbap!
In fact, bibimbap is not exactly defined in Korea.
Therefore, there are countless bibimbap that you have not eaten yet
하잌 I want to try them all.
Love you ladies❤️ so much passion, personalities and really useful recipes/how too into. You all nailed it.
I think this is a great rendition, and all of the concepts are correct. Just a few comments about a "classic" type of bibimbap - it's a dish that is made across korea and beyond in a more consistent manner than many others. 1) usually there's a beef topping (marinaded bulgogi chopped up, or seasoned ground beef) 2) vegetables we most commonly see include spinach, carrots, shiitake mushrooms, and zucchini. Also common are mung or soybean sprouts and fiddleheads, and shredded pickled radish. 3) The veggies are not usually seasoned with sweetened soy sauce. The toppings tend to be more savory and less sweet (sweet is mostly for the meat marinade and the gochujang 4) the gochujang sauce on top is usually made from gochujang, vinegar, syrup or sugar, soy sauce, and sesame seeds and garlic. The sesame oil is usually applied with the sauce separately, to taste 5) the dolsot bibimbap (with the crusty rice) is just one variation of the bibimbap. A standard bibimbap is made without the crusty rice and from the concept that you mix rice with with whatever you have left over in your fridge.
“My left foot” - Julia cracks me up when she starts riffing and it sounds a bit more unscripted... 2:30. I mean, it may have been scripted, but she and Bridget genuinely seem like good mates on and off screen, so the dialogue is more banter-like. The whole show is so much better these days. They all seem so much more relaxed...
After this I felt the need to see Maangchi’s bibimbap video to see the difference.
I love you two!
I also made the wings. Dan 100% nailed this recipe!
I want the cast members who cook alongside our beautiful hostesses to face the camera as the cooking segments end.
I wish I could eat that chili paste. It sounds So good! 😔
Could the mushroom stems be used to help flavor a homemade stock?
That Bibimbap looks really good!
She's not kidding about using Gochijang in everything. I got a tub to make some noodles, and now it goes in my scrambled eggs, mixed with a little bit of mayo and put on sandwiches, even added it to my last gumbo. That may have been the best gumbo I've ever made.
Looking forward to trying these recipes......
Happy cooking!
Bibimbap is my favorite korean food. It's comfort and very healthy food. You can make all the ingredients onetime. And keep them in the refrigerator. Then you only need to make rice nextime. It's the way i enjoy bibimbap for whole week.
My wife LOVES Cooks Country & American's Test Kitchen and I'm glad because it helps in the Kitchen! They are worth the annual fee.
:)
Since discovering, & binge-watching, "Korean Street Food" videos on YT & delighting in the creativity of the Vendors, I was left with a curiosity about Korean cuisine. Thank you, ladies, for being so informative & personable in your presentations. It's exactly those things that gave me the "oommph" to get me to try another Korean dish.
BTW, I purchased MY spider strainer at my local Dollar Tree store about 4 years ago. It's the modern design, has a 10-11" handle, & a larger diameter grip (HAD to ✓✓ after watching). I think I made out pretty well.
Really enjoying the frequent content. Keep up the good work
Thanks for watching, stay tuned for even more as the year goes on!
Thank you for all this great info and yummy recipes , this now one is on my list for sure !!!
Thanks for watching, happy cooking!
What do you do with the remaining oil used to deep fry the chicken wings in? How is it stored and what kind of container is suggested? How long can you keep the oil? You used vegetable oil in the recipe. Why not corn oil or crisco?
Wish you did home delivery, am so hungry. Thanks for the new people and format. They make a winning combination.
The 'full episodes' are great! But please don't go 'Milk Street' on us.
저거 밥 뚜껑 덮어서 해야하는데 쌀을 끓이는 걸보고 놀랐다
You ladies are so funny and creative! I am a korean-American.
Really love your show!
Mıccık mıccık... Bu kanalda yapılmıs en kötü yemek. Yazıyım da hiç olmazsa kendi milletimi koruyum. SEYRETMEYİN. O ne ya.... İrenc seriously irenç...
I LOVE the SWEET & SPICY combination! I do my BBQ sauce that way... brown & white sugar, molasses, orange juice, crushed red pepper, &.... that's ALL I'll give up! 😉 I enjoy GARLIC & SPICE for light soups and stews TOO!
I'm totally going to start calling the microwave the Science Oven.
OMG!!!!! I AM GOING TO MAKE THESE FOR MY BIRTHDAY PARTY!!! I think I will sub the greens with collards and the 'shrooms with pork... 2 types😉😉😉😉. Pork butt & bacon. The carrots will stay but I think I might keep them in slices. Oooo I am so excited!!!! And the Korean chicken wings... Chicken thighs are where it might be at for home, but for the party it'll be the wings. I am loving the sauces... Thank you ATK for the new inspirations!!!!
As a Korean I approve!
Dan, Dan, Dan, Dan is right! 😍😍 love a handsome man who can cook!!
I love this episode!! This Korean dish has me salivating!!
I am obsessed with Asian foods. Unfortunately, I have developed a serious allergy to all things soy!!😢
How can I get all that soy sauce has to offer without the horrible allergic reactions I experience.
Thank in advance for any advice.
You guys inspire me every time, much thanks ladies 🙏🏻
Am I the only one who buys all the recommended products? I'm online now looking for the skimmer.
I ❤️ Dan 😊
Normally I trust ATK implicitly but....for Korean food I’m sticking with Maangchi
Anna Breon yeah! Definitely.
It's for two different things. ATK's is more suited for a typical American palate, whereas Maangchi's is more "traditional."
That magic spoon change at 3:38 straight up made me jump
Lol! That tripped me up too. I wonder why they swapped
This brings up mixed emotions. As a Korean American I am encouraged that Korean food is getting more popular in the mainstream, but it's certainly not prepared how I remember it!
It is what it is. I feel like an Italian-American in the 1950s.... 😅
Love you ladies. I love to cook. Everyone I cook for says that I should become a professional cook. No. Then it would be a job and I would not like it anymore. XOXO God Bless.
Dan 😍
You should NEVER put salt into Korean rice during cooking. It's supposed to be a blank canvas for the salty savory vegetables or banchan.
-Always rinse rice, no salt
-Sot is pronounced like 'goat'
-Less water in your gochujang
-Too much sugar in veggie sauce
-Recommend sesame seeds
I'm really loving the ladies as the new hostesses. I can tell they have a good affect on people because everyone seems like they are beaming!
I’m sorry, but there are so many areas of this component which does not make a lot of sense. I am Korean, and we tend to cook a lot of Traditional Korean cuisines, so it came as a surprise to me you guys were making this dish. First, why would you not wash the rice? That is the first thing we were taught to do. Wash and strain the rice 3-4 times. We also do not spicy sauce (gochujang) with water and sesame oil. Take the water out of the equation and it will taste better. In the pot, mix all the vegetables and rice together with the soy sauce mix and cook until vegetables are semi-withered. Mix in the spicy sauce (gochujang), and then add the cooked eggs last to cover the rice. I am not here to complain, but to rather help make this dish taste more authentic. Keep cooking.
omg that chicken!!!!
I just had Korean wings for the first time and fell in love. Now I can make em at home and impress my friends! Thanks ATK!
Thank you for these recipes, love bibimbop, OMG have everything for making the Korean fried chicken ATM. ATK has always been my go-to place for recipes. Not in the US ATM, adore that I can follow you here.
Thanx for more diversity in your recipes!
Talking about skimmers, my husband has one that is the old style thin wire but it has a bamboo handle. It’s works great and he got it more than 23 years ago, very durable.
I really, really don’t like mushrooms. Any acceptable substitutions?
Julienned zucchini, julienned radish, soya sprouts would all work. Leftover bulgogi. My favorite Korean restaurant also adds some shredded, crisp lettuce! Items like fernbrake and sweet potato stems are delicious but can be a challenge to find. Hope this helps!
Bibimbap has MANY variations. If you don't like mushrooms just leave them out. "Acceptable substitutions" would be whatever you like; ideally something that has umami, like beef. I have a vegetarian friend that makes hers with tofu.
I absolutely adore Julia but it cracks me up that she seems to be constitutionally incapable of not following the word “last” by “but not least”
I think best would be a combination: Bibimbap with fried chicken wings sounds like a proper dinner.
I love Dan💖
This is an excellent simplified version of Bibimbap!
19:41 add some tomato ketchup, some garlic. syrup
ua-cam.com/video/2HZO-YNHFPk/v-deo.html
I prefer brushing the sauce on my wings like the local Korean restaurant here in the Philly area. Soho.
This is my favorite episode so far. Fantastic choice of recipes. Thanks!
Thanks for your feedback and for watching!
김가루가 빠졌잖소~~~^ ^ 그래도 100점 드림
Can y'all tell me what kind of measuring cup that is at 3:00? I've always wanted one that can move things in slow motion
I like the new way like a whole episode style videos...i have been enjoying ATK since forever...especially the best products and appliances videos...i would really like to see the following as well...
▪the best under the counter ice maker.
▪the best portable ice maker.
Thanks.
Thanks for watching and for your suggestions!
I feel if the end round b little sharp edges not a rolling edge so that comfortable to take from oil r water .....it must b designed flat not rolling
Could you please make more Indian dishes?
아~~바로 4인분을 만들어버리는구나...프로의 포스가....그렇지 굳이 한그릇씩 만들 필요가 없지..한방에
I have got to make those chicken wings they look delicious and the recipe isn't that hard.
Love you both, keep it up.
Thanks for being a fan!
As Condy Lauper said “She bop, he bop, we bop
I bop, you bop, they bop, *bibimbap*
Not really butt-hurt considering this is an Americanized version of Bibimbap, but I think one big no-no is soy sauce. Bibimbap is all about the bright colors, and the dark color of soy sauce dulls out the color of the vegetables. I suggest that instead of using "scallion garlic sauce," lightly season the vegetables with salt, and leave the scallions to the end for garnish. I make bibimbap at home almost on a daily basis and I never touch the bottle of soy sauce in the pantry.
Gtg to the grocery
Dan has the Cutest Laugh!
Dan is so funny, and I love how Julia calls him boy sometimes haha
You guys should do a brazilian episode! 😊
Hey, I have a science oven!
did julia just say she can put that sauce on her left foot? 🤣🤣🤣
Every show I watch leaves me starving and headed to the store ...
"My left foot"
Think ill pass 😂
I work at a korean restaurant and sometimes we put ketchup in our gochujang to thin it out a little and add a bit more of sweetness. This is particularly nice in a sausage and cabbage stirfry where the ketchup almost reminds you of hotdogs and some Tabasco adds zest.
That sounds very good -- I never can get enough cabbage!
ConscriptConspir, could you please explain what is gochujang, and a good store brand?
unrinsed rice?! what!!
it makes it startchier which helps with the crispiness
Nyle Ramos and with the stickiness!
i know right? they don't know what they are doing.
CANNOT wait to try!!! Right in my wheelhouse - flavor, fresh, healthy, asian, almost vegan - eggs are fine. Thanks, ya'll! Learning more and more. It's tricky as I'm new to it by 5 months.
One shouldn't put the bowls on the used cutting board, because there's a risk of cross-contamination if you then move the bowls to the counter. Instead, move the cutting board and THEN put the bowls near the stove for your "station."