Never in my life thought I'd watch an entire 43 minute and 46 second cooking video on youtube but dude you are so chill and there's just something about how you present everything and I love your kitchen too, it has a nice comfy casual feel. Keep it up dude.
love how casual and approachable your videos are! i have a friend who's learning to cook, and the tangents into related topics and reassurance that floor garlic isn't the end of the world is super helpful
@gats gats , I just purchased it last week after seeing one of Jon Kung’s videos. Totally recommend, especially if like me you have an electric coil stovetop. Easiest way for me to use a round bottom wok inside. Also heats up lighting fast. Thanks, @Jon Kung, for the info on the channels, but especially for sharing about this wok burner!
Love your professional but non arrogant approach. I always learn a lot from watching your content. Your comments are also very much appreciated and quite entertaining. Look forward to many more videos.
@@jonkung Some people confuse intelligence with arrogance. You are not arrogant. Looking forward to your next lesson and my next learning opportunity. Thank you for all you hard work. Cheers
I got an Oxenforge and an Abangdun induction burner on your call. Very good advice, it gives enough heat to give you a gentle Wok Hei. I’ve used my Big Green Egg and lump charcoal at wide open, so the closest to one of the propane jet engine cookers. The BGE actually heats enough for a strong Wok Hei Flavour. It’s just ridiculously hot to cook over, the cook cooks just as much as the dish. You’ve raised my Chinese home cooking to what my wife calls “ridiculous” levels, thank you 🙏🏼 ♥️
Perfect timing for this video, my concave induction cooker just arrived this week and I am already amazed by it, coincidentally eggs were also the first thing I made. Looking forward to learning a lot more.
This came out as I was wok shopping in the Chinese supermarket. This was super helpful as I was struggling to know which one is best. Bought carbon steel wok, now to season it!
@@sylviadlp2112heat up the wok to very high heat. if you dont have a wok burner then most likely the max setting on your gas burner. circle the wok around the fire making sure every part is heated with the fire, then add oil and swirl it around and make sure all the surface is well oiled. Discard the oil and voila, now when you want to cook always heat the wok up first, then add the oil and let that heat up as well and cook
@@sylviadlp2112 To add onto the previous statement. When you heat up carbon steel it will smoke a bit and eventually turn blue. The smoke is from any residual protective coating so you want to heat it until it stops smoking and every part has turned blue. You can just toss the oil in and swirl it around as stated but that requires you use a ton of oil (like restaurants do). You want to coat everything pretty thoroughly to avoid rusting for the first layer (subsequent layers, if added, don't need to be so specific). If this means using a paper towel to coat every part with a thin layer of oil then by all means do so. After I coat my wok with oil, I put it back over the fire for a bit to let the oil bind to the wok. You can also just season woks like you would any western cast iron by coating it in a thin layer of oil, putting it in the oven upside down (take out the wooden handle if it has one) and "baking" it.
Well, I’m much less scared of woks than I was at the beginning of this video. I don’t own one, though I’ve eyed them occasionally - fruitlessly, since I had no idea what to look for. That’s now taken care of. Your skill level is a tad intimidating, but nothing here looked to be beyond my modest ability. I’d just be clumsy for awhile. So nu? Quite manageable. Amazon has NuWave sets that resemble what you used. Now, as my husband always asks, “Where will you put it” in our beyond tiny galley? Thanks, Jon. You are always informative, down to earth, encouraging, and wryly humorous. You’re one of my favorite spots on the internet.
Such a good video, but I want to know more. Would love to see a video/short on how to properly season a fresh Wok, also looking forward to a deep-fried chicken video! 🍗
Do you follow Dimsimlim? He might not be here but he’s on IG and TikTok for sure. He’s the absolute wok expert. He might have the answers you need before I get to making the videos. I still will but I don’t want you to wait for me to get my life together.
@Jon Kung LMAO! I feel that so no worries. Thanks for the suggestion. I'll check him out, but you're part of my core cooking RU-vid rotation so I'll be waiting for your videos!
On reading further comments I see ypu use a non flat bottom wok , but I have an electric stove so wouldn't I need a flat bottom wok Also would I still be able to move food easily to the sides and it stay there with a flat one?
I have a Carbon Steel Wok, and I've been wanting to do other than stir-fry, so I'm going to try my hand at Korean Fried Chicken with Soy-Garlic. I'll let you know how it goes. Thank you. I Love your channel. I've learned so much. I've been buying ingredients little by little. Amazon must Love me. LOL
I think the main reason people advise against metal utensils is you could damage the seasoning in some way, but once it's decently well-seasoned it should be fine to use metal
For a seasoned wok metal utensils are the only way to go because nothing scrapes off the food from it as effectively. If you leave burnt food on the wok even when seasoned that’s a sucky surface and will ruin the taste of the dish with an acrid burnt flavor. Goss especially for anything with a corn starch thickened sauce.
PS; on carbon steel woks, the only variable is steel thickness and how well the handles are attached. i have thin carbon steel wok i use for camp trips and in house because its light. and a more heavy gauge for home and high heats. both work great
Seeing your cool, calm competence makes me think maybe I can dig my old stainless steel wok out of my cupboard, clean and season it, and give it another go at steaming something. Thank you for all this good information and the chill beats 🙂
i just got my first carbon steel wok, i love it, its a tad awkward to clean with salt but its great (i clean it like of one of my great great grandparents who used to clean it with salt then wipe down with oil)
I'm curious about how you broke down that whole chicken! Is that something you could explain further sometime? It was SO quick and it seemed different to other videos I've watched before to learn how to break one down.
I like old school French ring fire, and really moving the wok, that fire ring is nutty hot, it's constantly hot. Them chefsgot all the seasonings and sauces all ready next to wok.
12:20 i've struggled with cutting chicken up before when i first tried it by myself. my mom gave me a tip to toss the chicken into the freezer for 20 minutes before butchering or 10 minutes after butchering so that it would start to harden from ice crystals forming on the inside of the chicken. it's a little more feasible for a single or double chicken prep, less so for commercial multi-chicken prep. but it helps make it easier to slice, and safer too. the knife grabs into the flesh and easily slides through it with zero trouble and the longer strokes means less sawing. i also like using longer sujihiki style knives for this type of prep since the knife is longer and i run less risk of poking my hand w/ the pointy end. a note regarding kitchen stove output in the usa. you can get any stove you want at home, even a commercial kitchen wok station, the main issue is that there are code requirements on ventilation. if your range hood has the appropriate cfms for the btus and also fire suppression, you're typically gucci. of course, there goes your 40k kitchen reno budget unless you can diy the install and build. likewise you'll need to update your gas service to high pressure natural gas. it's not like mainland china where i can double stuff twin fans in my window as a downdraft range hood and run lpg gas out of a tank under the kitchen counter on the 36th floor of my apartment complex. in the usa we have standards! in reality, most folks just opt for the 120k btu wok burner at their local asian rest supply shop in chinatown setup in a backyard if they have one. bayou burners aren't so great cuz they spread heat out but don't keep heat away from hands. good diy wok stations or even commercial propane ones have multiple gas jets, up to 32, and only have a slit on the back to exhaust gas and a shield on the front to keep the heat from your fingers and also provide a good spot to flip the contents of your work into the air to catch a flame.
Another fantastic video. Love your approach and the sheer variety of dishes. I adore Hainanese chicken rice, and would love to know where you got that ginger scallion oil!!
You have alot of asian cooking wisdom which i appreciate. Cool idea using a propane torch inside the wok. Do you use "mapp gas" which attains even higher temps? Also, i like your kitchen knives. Very nice. You have nice equipment.
I have a flat induction plate so my woks have a flat bottom as well but I do have stainless and carbon steel woks. It depends on what I'm cooking if I use stainless or carbon. Food with high acidity in stainless since it will ruin the seasoning of the carbon steel. Also the sticky bits in stainless wil make a great gravy or sauce. The stainless I wash after cooking and the carbon ones before cooking the next meal. So I have basically always a 'dirty' carbon steel wok in my kitchen with some left over oil. This prevenst washing, drying and oiling the wok after use.
I just got a wok. It is carbon steel but it’s non stick I should’ve watched this video first. Was just a thought that popped in my head. I’m by no means a cook but I love to try. I guess I’ll try my non stick and see how it works for a little bit.
I have a set of 2 tiers stainless steel steemer and 2 sets of 3 tier bamboo steemers. It's good to see there are gadgets that can help me grab to help my hands.
I’m very new to your channel. What caught my eye was the Nuwave wok burner. I use a Nuwave induction counter top, daily. Anyway when you cut up a raw chicken or any bird. Take the wings off first, then the leg and thighs (separate them and f you want) split the breasts or get a boning knife and remove the breast meat from the ribs.
We have a cast iron wok, and the fam uses it a lot for deep frying. But it is heavy af lol Also, I checked the description to see if you linked the shirt, seen you in it a lot now. Wistful thinking on my part lol
I'd like to try deep frying with the Nuwave wok after watching you do it. I wonder how easy it is to maintain temperature with that unit? I'll be deep frying at around 320-360F, depending on the food (Japanese tempura) and I don't want the oil temp to drop below that range too much. The pot I have right now has a very narrow opening, which makes scooping things out very difficult. A wok for deep frying looks amazingly handy!
would you recommend using a wok when you only have an electric stove top? I've tried carbon steel before but couldn't get any good seasoning on it using our electric stove
I only use electric sources and works work just fine but induction is the best electric source for it. If you’re using a coil a cast iron wok might be better.
Very basic questions : why does the handle not burn you at such a high heat, no silicone pad need to be bought 😮 What is the name of the heatung eley that you are using to cook on and raise the tdmp of the wok? Is it called a induction burner. Thank you Sir
The wok I purchased was labeled as pre-seasoned, non-stick. Had to double check but it’s not coated and rated to 1000°. Whew. Dodged a bullet. (I think)
If the wok always has to be seasoned with oil after washing with soap, if you're steaming, wouldn't that get the bamboo steamer oily along the bottom edges? Or is it not necessary to oil the wok as long as it's fully dry?
If your cooking in small batches, and your not flipping the food like the wok’s slopping sides allow, is there any reason a carbon steel skillet on a flat induction top wouldn’t work just as well for a recipe like this? I understand the wok has other benefits like frying, steaming etc., but I’m just talking about simple stir frys like this.
@@jonkung did you ever recall the brand or a link to your container? It looks perfect for the job, and I’ve been wanting to get one. Also, I purchased that induction stove last week within 20 minutes of watching a video of you using it. It is awesome, thanks. I have an electric coil stove so previously, I could only use my round bottom wok outside on a butane burner, which isn’t ideal especially in the winter. I know I’ll use my wok much more often now, so thank you. And, thanks for the channel. Great content, cool vibes, also I’m hella jealous your kitchen!
@@Filmofile1001 you probably already found it, but for anyone else, it's the Oggi Stainless Steel Jumbo Grease Container with Removable Strainer and Snug Lid, 1Gal!
Very informative video Jon. Can I ask how you initially seasoned the wok? Reading reviews about the induction unit on Amazon and many people are unhappy with the carbon steel because of the seasoning process. I've seasoned many cast iron skillets, is the wok seasoning process similar? Keep making great content!
Nice! I love beef and Korean radish soup, Soegogi-muguk, I am so going to make this with the pork and I'm curious how the daikon differs from Korean mu!! Thank you!
Hi where can I get one of those induction wok cookers from (scrambled eggs one) I use a camping stove at the minute because my cooker is electric, camping stove works well but that one you used looks perfect, thanks, great vid keep them coming 👊👊
Sad to see that the induction wok unit you've got is like 4x the price here in Australia. You don't get many like that! We're going to go with induction for our cooktop when the kitchen is redone but it looks like we might have to look for flat-bottomed woks.
Way lower temp for non-stick/PTFE coatings. Only thing that should be non-stick in your kitchen is a small eggy pan! (Plus they degrade, so go cheap like OXO and replace often)
The only think you need to worry about when it comes to cooking oils outside of nutrition is smoke point and flavor. All that other pseudo science rubbish is alarmist “health” nonsense meant to get views.
I haven't bought pots and pans yet but I'm making a must have list. Should a wok be on that list? I was thinking of getting a carbon steel pan a less toxic substitute for non-stick. But I then thought maybe a wok could be a good substitute with the benefit of other uses.
I politely disagree with you about the stainless steel woks.. I really like your "pre-season " technique which is paramount when using a stainless wok. There are 3 types of stainless wok manufacture (not including handle type). One ply straight up thin stainless, 3 ply pancake bottom stainless, 5 ply stainless wok. Each has different characteristics and strong points/uses. The 3 ply pancake bottom wok is all around very useful since you can cook evenly while the sides stay hot. The 1 ply can get very hot as you stated and take the most experience to use. The 5 ply is very forgiving and can be used similarly as cast iron yet is not as heavy. It is more difficult to burn food in this wok but cooks food most evenly. There are also "light" cast iron woks which have the good characteristics of steel but also of cast iron and are slightly heavier than a regular steel wok. Cool dog btw..
what's the best way to season your wok? I just got one from a thrift store and it's silvery so I'm not sure if its carbon steel or stainless steel. it was rusty tho before i cleaned it, so does that mean it's carbon steel?
