Hello! My name is Daniel and I am a professional cook! I made this channel to show the process of making food I personally all love.
Many of you might wonder what “gongbang” means. In Korean, gongbang (공방) means workshop. I originally started this RU-vid channel as a passion project thinking that this would be my little workshop space to showcase my creativity in cooking. In my videos, I draw inspirations from various chefs around the world and I try out different ways of putting together and plating a dish.
1st recipe I made out of The Book. The marinade is the most wonderful smelling thing on earth. I make it now just so I can smell it after it is made and while they cook. My God these are delicious. That was a nice nob of butter mounted on that sauce at the end too.
Hey man! Still there for all your videos, haven't commented in a while but this dish... It looks incredible and really made me crave it! I wish I was in a place where seafood was more widely available (and cheaper ahah) just so I could make your dish and present it to friends. I may steal it for an appetizer version during the holidays though ;) cheers!
I sometimes use them to make roux when I make beef gravy, use for frying potatoes, ragu sauces, etc! Could be utilized in so many more ways as well hehe
When i made this dish i found it to be lackluster compared to some other recipes in this book. Good certainly but there are so many things I'd rather do with lobster.
I really like when cooks share memories about the food they're showing us. It's my favorite thing about Maangchi, and this video has that vibe - tho very different presentation!
All ballotines are roulades, but not all roulades are ballotines :) roulade is a general term that describes a dish that has been rolled into rounds like this.
Hey man, long time no see! Hope everything’s going well for you! You’re cooking is still looking as amazing as always👌🏻 oh btw what kind of spoons do you use?
