I love that you guys don't colour correct these Quarantine Cooking videos to make the food look sexier; It makes sense because no amount of colour correction is gonna make these soups and stews sexier than they already are. This is the best type of food already.
Sorry to be so off topic but does someone know a way to get back into an instagram account..? I was dumb forgot the account password. I appreciate any tips you can give me
When she peels the hot potato... seasoned hands chef. After a while cooking for a living you’re able to pull a plate out of the salamander without your towel. It’s still hot, but you just ignore it.
"It's really good!" I believe her! And I agree with the comment about color correction. This was not the most attractive dish. But even her description of what made it "really good" made complete sense to me. And I love the tip about crushing the toasted sesame seeds before adding them to the dish👍
This is the best noodle soup I've ever eaten. I adjusted some ingredients based off of what I had, but it still turned out awesome. Putting in the seaweed makes a huge difference, and I garnished with tamari and hot sauce. Thank you so much for the recipe xx
Girlfriend, thank you!! You made everything so simple. I understand preparation is a key element, however, it did not take all day for you to show me this recipe, especially so that I can eat it and enjoy it. You don't have to worry about deflating someone's inspiration that's for sure. I am shaking my head, most of the stuff I have supply of, even the stove. Because of your instruction, I am now better equipped with the know how to keep trying. I need more of your instruction and will be watching. Thank you. Sincerely a Black woman 👠👠.
I just made this for my chatty Korean mother tonight. She didn’t say much and just ate it up. Thanks for the simple recipe. I did buy the Momofuku chili oil. It is pretty bomb too
As a Korean-American, I can say that the stuff that I grew up with is not nearly as layered with flavor as this. Maybe it was, but might also be because I never wanted to eat this when I was younger, so there may be some psychosomatic reference points for the dish. For context, I should disclose that when I was very little, I cried when I had this dish the first few times because my mom said I literally would look for sharp knives in my soup because of the translation ("kahl=knife" "guk-soo=noodle") and I didn't understand why anybody would put that in their soup. Obviously, this looks amazing. I can now report that there are, in fact, no knives in this soup as a 35 year old human of the earth. Slurp away folks!
Many Korean dishes aren't "balanced". The banchan provides the balance. Tteok mandu-guk is a very heavy dish, but spicy or vinegar based banchan provides the contrasting flavors.
@@HKim0072 Yea, I totally get that. I wasn't stating that they weren't balanced just that I've only ever had this dish when the broth was seasoned with salt and pepper and garnishes consisted of green onions and maybe some crushed up seaweed. This version being demonstrated in the video has so many additional things going on is what I was pointing out.
@@andrewkong3154 Dude - I'll try to explain better. Many Korean dishes are unbalanced in the eyes of chefs. Very one noted without contrasting flavors. My point is that having banchan balances out Korean dishes. She's basically taking banchan flavors and adding it to the main dish.
@@cheesejadeitekiwifox Thats a good point about saving, maybe she's trying to be super frugal and save for a house or retirement or something similarly large.
Just picks up a 12 minute baked potato form the microwave bare handed and peels the skin off it like nothing... Then reaches into a pot of chicken while it's cooking to seperate it from sticking together! lol you can tell this woman is a true master ! Looks fantastic!
@@cheesejadeitekiwifox That closure was weird to me. The real estate owners of Hudson Yards have large stakes in Momofuku. Weird that they'd lose one of their few remaining flagships in Hudson Yards when they have their own money in it.
@@cheesejadeitekiwifox Oh yes, Hudson Yards really screwed itself, and I'm pretty gleeful about that, but I was just saying that the one anchor tenant (other than Equinox) that they part own should have been easier to keep there versus all the other stuff. Jose Andres' place, too, which I think is still open. The SSS restaurant has been there for over a year, I think they're just converting it to a Ssam bar (because the original Ssam bar closed), and she's taking over as chef.
i made this, and it is absolutely amazing. i used korean soup soy sauce instead of soy sauce and fish sauce, swapped out white vinegar for apple vinegar, and used my boyfriend's roommates moms homemade chili oil. i also used seasoned and roasted seaweed that you get in those mini packs. so flavorful, and the vinegar balances out the saltiness. its nice because i didn't have to make the noodles, the asian store near me already carries fresh kalguksu.
Very untraditional broth ingredients, but that’s what Momo is known for right? This definitely is not what you find at most Korean restaurants nor at auntie’s house, but still looks delicious. I diggin the extra flavors!
Imagine if momofuku or the restaurant industry in general paid well enough to live more comfortably. Seeing her tiny apartment thinking about the contrast of where David Chang probably lives.
Man David Chang got really lucky. Momofuko was so hyped and his signature pork bun was so ordinary but he became the hip avant- garden chef.. and the rest is history.
i believe kalguksu has the potential to be up there along with Ramen and Pho, but Koreans aren't marketing it well like the Japanese do with Ramen and Vietnamese with Pho.
Yes its a soup but its more about the handmade noodles and kalguksu is alot more flavour full with an anchovy, seafood broth than the chicken broth. It makes the noodles shine more than the chicken. As an executive chef she should have known that.