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Delicious kimchi & shortrib dish! How to make kimchi | Fine dining kimchi recipe 

Jules Cooking
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Hey guys! Today we're going to make a beautiful kimchi & short rib dish. We're going to make our own kimchi and use it to cook and glaze the short rib. Then we’ll serve it with king mushroom, a kimchi cream and a delicious kimchi sauce. All great recipes, so enjoy guys!
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17 ноя 2022

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Комментарии : 98   
@kimjk8651
@kimjk8651 Год назад
As your Korean fan, it is honored👏
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Appreciate it! The honor is mine
@clairelim4816
@clairelim4816 Год назад
As a chef and Korean, I’m speculating you are half Korean. The Kimchi making was legit and well done. Good work chef and thanks for your hard working. Bravo to all the chefs in the world. 🫡
@oscarcarrasco5327
@oscarcarrasco5327 Год назад
Chef, you are really talented. Thanks so much for the inspiration
@augustobrk4528
@augustobrk4528 Год назад
Your channel is a treasure my man! So many techniques involved in all the videos is crazyyyy!
@1flipmo1
@1flipmo1 Год назад
Wauw just wauw Jules! You definitely inspired me to make a variant of this on Christmas
@DallyDooG
@DallyDooG Год назад
Great dish, chef. Congrats!
@itsmederek1
@itsmederek1 Год назад
These recipes are stunning
@mettbroetchenoskar7201
@mettbroetchenoskar7201 Год назад
Kimchi is a game changer. Love your recipes!
@lenaf4368
@lenaf4368 Год назад
Absolutely amazing work, chef ❤️ I’m looking forward to seeing your new video from Singapore.
@sanishmaharjan9810
@sanishmaharjan9810 Год назад
Chef I was just wondering for your new video to be released and here I have today. Thank you again for wonderful dish. As always it’s the best one💯.
@RyanPardoe
@RyanPardoe Год назад
Absolutely gorgeous as always. As usual, love your pup! 😊
@KJF297
@KJF297 Год назад
Great looking dish Chef!
@user-rk8yv2pq2e
@user-rk8yv2pq2e Год назад
Thanks for sharing the tips how to use of kimchi in a different way.. quite impressive
@darinbeepath629
@darinbeepath629 Год назад
Cooking combined with artistry superd👌
@ducliciouseats
@ducliciouseats Год назад
as a student of the creative process in cuisine, your channel blows my mind! as what you're showing is only the framework/ base recipe that people can actually build upon. wonder how many restaurant would copy this! subbed and bell babyy
@cdream4444
@cdream4444 Год назад
Great dish chef 💪
@DaVillain06
@DaVillain06 Год назад
Absolutely beautiful plating chef. I just dound your channel, have watched just 2 videos and automatically became your fan. Such inspiring recipes and presentation! 👏🏽👏🏽👏🏽
@michaeltarotti9244
@michaeltarotti9244 Год назад
i love your recipes
@ricfen5180
@ricfen5180 Год назад
Incredible!
@irfancooking298
@irfancooking298 Год назад
welcome to singapore! enjoy your trip
@arnebroeckaert8078
@arnebroeckaert8078 Год назад
Love your work, really cool dishes and high quality videos!!! Could you maybe make a special about what kitchen gear is really necesary to make fine dining dishes at home? Greetings from Flanders!!
@xav07sg
@xav07sg Год назад
🤩😁 Merci Jules
@Robbertbergmann
@Robbertbergmann Год назад
Great technique and style chef
@Fringeart
@Fringeart 4 месяца назад
Oh... My... Goodness! This recipe feels like I can do it! Yet it also feels like the cherry on the top of the finest tastes! This is now my future checkpoint in my cooking path ♥
@jamespaik1191
@jamespaik1191 Год назад
The best❤❤
@Benny-cb9bp
@Benny-cb9bp Год назад
Try butternut squash kimchi as well chef. The end result was very satisfying! Thanks for your videos always too!
@SkiLLFuNSCHOOL
@SkiLLFuNSCHOOL Год назад
Кайф ! Обожаю Ким ЧИ🤤❤
@masterrobot4941
@masterrobot4941 Год назад
Hi Jules ! I’m from Tahiti , I love cooking and I watched all your videos 😊 thank you for sharing your experience with us Mauruuru roa 🤙🏽 Olivier.
@daltonjaklitsch7304
@daltonjaklitsch7304 Год назад
Amazing video! Love to see a fine dining channel! Where do you buy your plates from ?
@Makedish
@Makedish Год назад
Wow kimchi!!
@jaajames
@jaajames Год назад
love seeing you doing a recipe with Asian flavours!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Glad you like it 🙌🏼
@chefcookingclass
@chefcookingclass Год назад
Hi Jule, you deliver high quality cuts
@Lauriann1970
@Lauriann1970 Год назад
Hi Jules, I LOVE your video’s! So much inspiration for my cookingclub dishes! A question though.. the grinder/little blender link seems to refer to a different one than you are using. Can you tell the brand/type? (US and NL Amazon site also show different products). Thx a million!
@MrMeeseeks112
@MrMeeseeks112 Год назад
Really my favorite channel now on RU-vid. Wish there were more like this. Someone knows one?
@ilyessesergent255
@ilyessesergent255 Год назад
bon appétit !
@oliverhjertstedtotterstrom1565
Really appreciate your work. You are the major inspiration to my cooking. I just have one question as I don't fully understand the "member rewards". How long after the RU-vid-video are you publishing the recipie to your website?
@plosr3834
@plosr3834 Год назад
A lot of passion and a lot of technique (i'm a fine dining chef too) , you deserve a half million subs but people on YT prefer the easy recipe ready in 5minutes,such a shame. As a real passionate i can tell you, your channel is a rare diamond, keep it up man!
@mklik4
@mklik4 Год назад
Beautiful! You're completely in Bruno Albuze territory
@marcovrolijk5560
@marcovrolijk5560 Год назад
Amazing. More fermented recipes please
@amichaishaul284
@amichaishaul284 Год назад
hello i usually never write comments i am a professional chef with a restaurant in germany and i discovered your channel i just wanted to tell you that your success will come. Your channel is really really well done and with lots of tips and tricks for professional chefs more than for hobby chefs.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thank you very much! Means a lot, have a good one
@maxsutmuller3243
@maxsutmuller3243 Год назад
I don’t know what to make for Christmas , this or the oxtail dish with union🥸
@fight4domination
@fight4domination Год назад
Looked up your location in Singapore based of the scenery - that collab looks really good to me :)
@Zolotniik
@Zolotniik Год назад
Found the Geoguessr fan!
@fight4domination
@fight4domination Год назад
Yes, masters division in Geoguessr 😎
@oxbe7556
@oxbe7556 Год назад
Beautiful dish…., I just made short Rips souse vide, 48 hr. at 60 ° C, butter soft to cut, just on the tipping point to break apart. I certainly will try your recipe with the compressed rips and 58° C,.
@ajpopulo
@ajpopulo Год назад
Why does he say 85 degree c? It cooked my meat to a well done dark middle. Is it for compressing the meat later ?
@jurgenvanfisch1481
@jurgenvanfisch1481 Год назад
Amazing dish chef! When I make kimchi, I use gochujang Chili paste, dried shrimps for umami boost and some oshinko radish for freshness, give it a try, it brings your kimchi to next level👍🏻
@mrroundhead1
@mrroundhead1 Год назад
How much gochjung do u put in
@jurgenvanfisch1481
@jurgenvanfisch1481 Год назад
@@mrroundhead1 for 6 heads of cabbage I use around 150 gram of gochujang
@mrroundhead1
@mrroundhead1 Год назад
@@jurgenvanfisch1481 so roughly 1tbsp, 30 g,for 1 head cabbage,in a 600g kilner jar, I suppose gouchujan has chilli in it and fermented soya beans so I don't have to add anything else.
@ajpopulo
@ajpopulo Год назад
Having trouble with the compression part. Would love to perfect it, so I can make uniform beautiful pieces. Is there a reason for such a high temp on the sous vide? Could you make a video explaining the sous vide and compression techniques and why you chose to do it this way?
@chrismclaughlin9722
@chrismclaughlin9722 Год назад
Interesting
@givenmind
@givenmind Год назад
well done making kimchi in addition you could add some Radish to make it much flavorful.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Indeed very nice, thanks for the suggestion
@asanga911
@asanga911 Год назад
😍😍😍😍
@davidbaser2785
@davidbaser2785 Год назад
Really lovely ideas here. Do you think it would work to do a long sous vide at low temp (say 55c for 72 hours) to get a more "steak like" texture with this dish, or is the more traditional braised short rib texture important? Also hi from Singapore - wish I had found this channel then! I live just across the road from the restaurant you were at :-)
@Eusizndw
@Eusizndw Год назад
Nice play on a braised porkbelly and kimchi dish in korea. This one was really fun to watch
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks! Glad you liked it!
@Chrystjan
@Chrystjan Год назад
How about some soy sauce and sesame oil in the sauce? Also spring onions and carrots give a nice crunch!
@chefamitmaurya7698
@chefamitmaurya7698 Год назад
Love from india🥰
@McGruffy
@McGruffy Год назад
Jules waar komen die traytjes met kleine rekjes vandaan? Die waar je de shortribs in onderdruk terug koelt. Als je een linkje hebt heel graag 😊 bedankt voor het toffe recept weer!
@eddsheene
@eddsheene Год назад
Do a video of you visiting Singaporean restaurants!
@katep1530
@katep1530 Год назад
I see you like to use nitrite salt for shorter brining times. Is that just for colour retention in the meat? Or another reason? Thanks :)
@BulletESV
@BulletESV Год назад
Damn! a master chef at work! are you mostly self taught? or did you start training under a chef?
@nicolaruston
@nicolaruston Год назад
Hello, There’s just one question I would like to know, if you were doing a dinner party obviously thing get cold when you are taking time on presentation, how do you reheat without drying everything out? Kind regards Nicola ❤
@nicetoday932
@nicetoday932 Год назад
thx. it is honored! by korean people
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thank you so much! Glad you liked it!
@rickloginname
@rickloginname Год назад
Your cooking is why we come - cameos of you dog is why we stay.
@emilryden8306
@emilryden8306 Год назад
Looks positively stunning! I have one question, which is related to the formed bubbles, which you name "air bubbles". Aren't these actually carbon-dioxide bubbles, farted out by the bacteria in the fermentation process and therefor harmless for the salad and unnecessary to push out?
@ericgreen7880
@ericgreen7880 Год назад
Professional
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks Eric! 🙌🏼
@arnout-dk6py
@arnout-dk6py 2 месяца назад
can you change the nitrate to normal salt?
@mrroundhead1
@mrroundhead1 Год назад
Do you ferment the kimchi for 4 days out of the fridge
@nicolasreverse5711
@nicolasreverse5711 Месяц назад
What does the nitrate salt do in the meat?
@pungusattah
@pungusattah 11 месяцев назад
How do you vacuum seal with liquid? I can never get this to work and it just goes everywhere 😢
@MrAossola
@MrAossola Год назад
Aluminium and acidity from kimchi is not idea. Perhaps backing paper or cling wrap
@muratgulcek7528
@muratgulcek7528 Год назад
🎉🎉🎉🎉🎉
@user-tp6sb6lq5f
@user-tp6sb6lq5f Год назад
I heard you want to barely wash the kimchi (if it’s organic). To keep the natural yeast growing on it . Thoughts?
@JulesCookingGlobal
@JulesCookingGlobal Год назад
No idea…. Need to look into that 🙌🏼
@user-tp6sb6lq5f
@user-tp6sb6lq5f Год назад
@@JulesCookingGlobal I was wondering also can you do a series or episode on meats ? Like : how restaurants roast the crown of a duck, let it rest during service and how they pick up each order (do they slice it off or heat both breast and do two orders?) same with squab. Also how some places roast meat. They sear it in the beginning but the process of resting and firing off individual orders? Same with a rack of lamb. I know some restaurants are different but I know tasting menu restaurants will sear a whole rack in the beginning and then slice each order and continue cooking ? That would be a really good episode/series. You can’t find that information anywhere on the internet. Thanks ! I love your content
@heyiamrandy
@heyiamrandy Год назад
What kind of blender is that??
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Hi! Find full equipment lists underneath all my RU-vid videos. Have a great day 🙌🏼
@MrMeeseeks112
@MrMeeseeks112 Год назад
Wtf just finished this video. How does someone comes up with this. It’s so smart
@polarisign
@polarisign Год назад
Stortrib?
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Auto correct 😂 thanks for noticing it
@user-mo6io1kk6s
@user-mo6io1kk6s 11 месяцев назад
He is korean
@bigf2
@bigf2 8 месяцев назад
I love and appreciate your recipes, but I think that sugar is too present and in too large quantities in many recipes.
@SwissMarksman
@SwissMarksman Год назад
This fucking madman preparing Kimchi while wearing a white T-shirt
@cosmicdebris2223
@cosmicdebris2223 Год назад
Having never tasted kimchi I tried it here in Germany, found it also ready in a jar. It was so hot and sharp that I couldn't taste anything, I merely experienced extreme pain in my mouth which completely numbed my taste buds. I wonder if it is supposed to be like that? It easily rivalled the most fierce Vindaloo I have ever eaten, if not more vicious.
@AK-mj7le
@AK-mj7le Год назад
very good dish
@tommybf3778
@tommybf3778 Год назад
When it comes to fermentation, you should probably use gloves and clean your preserving jar with alcohol or boiling water. Bacteria are never a good thing but for the purpose of fermentation it’s a huge no-no!
@samuelriches8131
@samuelriches8131 Год назад
Cool bro
@tommybf3778
@tommybf3778 Год назад
@@samuelriches8131 intelligent reply bro
@clasifi1
@clasifi1 Год назад
@8:30 Charlie sniffed something good ;)
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