Uncle Roger Review MAANGCHI Kimchi Fried Rice 

😮😮

pp

nice

Thank you auntie maangchi, you’re the best! 😋

@@mrnigelng uncle rogerrrr

Fact

Fr! Uncle Roger will love her always and not roast her ever.

I can't believe she's 66 years old and she was born in 1957 It's amazing how Asian people can hide their age so well

😂

​@@LocklearFan-hc3eiMany do this sadly....

Yoo how this guy's channel got deleted "LocklearFan-hc3ei"? Man was right and he deleted his own channel pulak. Very sial man utube

Adding scallion oil...mmm interesting.

There is no escape from asian judgement

I'm in shock at his nerve

She deserved it, she did Jamie Oliver mistake afterall🗿

uncle roger doing auntie maangchi favor.

I'm genuinely impressed at his knowledge here considering it's not even his food culture. I agree with everything he says here, except maybe that you need kimchi juice at all- kimchi will transfer a strong taste to the rice even if it seems like there is no juice for sure- but definitely doesn't need added water halfway through either. The way my mom made it, you want the little crispy bits of rice from the lack of liquid. No gochujang either he's right on that one too. Add spring onion near the end as well- spring onion in korean cooking you want it to be quite raw.

So glad I’m not the only one who does that watching a mangchi video

Well yeah; this recipe is bullshit 😂

I love your weejos I even bought rice cooker just because I watched you

only in kimchi bokkeumbap

That ok. Everyone makes mistakes.

We still love you!!! 🧡🧡🧡

looks like you did it again like last time in Epicurious Biryani... HAIYAA!! research more edit: I think you're confused with ssamjang, that has soybean paste (doenjang) on it

Exactly!!

I am upvoting all of the comments that says this. To arms my brothers and sisters!

​@@MK-zj8sc I am also liking these comments then, even though I'm not Korean.

yeah!! growing up any time my grandmother or parents made kimchi fried rice they made it pretty much the same way (without seafood because I'm allergic) not sure where he got the idea that Koreans don't do that

@@bigidiotcat just like the last video he was blabbering why the chef putting in the soy sauce into the boiling pot of water to cook the sweet potato noodles. When it is like so common in Korean household to do that to give color to the noodles.

I think the problem is she added water to the rice which will make the rice a bit soggy and dilute the flavor. If this dish didn't have rice adding water might be fine, but since there is rice, you don't want your rice to be soggy.

@@kingzach74 My point was that it does not make the rice soggy if you use the right amount. If it did, any kimchi brine would do the same. When making kimchi fried rice, you are purposefully adding a wet ingredient to the dish for flavour and you are always risking sogginess.

Yeah he like to do this, he like to tell everyone that there's only one cookie cutter way to cook things, it's annoying tbh i agree that maangchi might put a bit too much water but the commentary that u can't put it at all feels contradictory since kimchi brine is also liquid and if you put too much would also make it soggy

You may not agree, but I don't think she's Korean. It's not that there are no dishes that stir-fry red pepper paste. However, it is not common to add red pepper paste to kimchi fried rice.

U have a girlfriend?

And I can't think of any circumstance when I or any of Maangchi's fans would cancel her. I think Koreans make their fried rice a bit wetter than other versions as the rice of choice is a wetter, stickier short grain rice.

I'm a home cook that's whiter than a pair of socks and have both of those in the fridge right now. I'd say the word is definitely out.

​@@chaisepomme4070i even usually saw the fried rice cooking after eating jjigae 😅😅 and it's kinda weird for me. If they cook it with something saucy like buldak i don't really mind with it but with a soup, just something unusual

Yeah I also now use gochujang and I am mayonnaise white.

First, there are Lock and Lock containers, which first showed up in Korean stores... which has gaskets, so one can travel with wet foods. It also won't smell (as much), but white people will move away from you, thus making Koreans feel more Korean. Second, it irks my Korean sensibilities you called Doenjang "Miso" in any sense since they while made with similar ingredients are not the same. The process is different, and in miso you have to add koji, whereas in doenjang it's not added at all. Doenjang tastes stronger than miso and was a byproduct of making soy sauce. And yes, I've made doenjang as a byproduct of soy sauce, beating Maangchi to posting it on the internet. lol And It's Gochujang, not Gochujung. kochu/gochu, in this case, means chili. jang means sauce. ganjang, is soy sauce. doenjang is fermented soybean. You aren't Korean. I know that, otherwise you'd have spelled jang the same way. 장--there is no mistaking it in hangeul and all romaja translations have ㅏ as a (and ah, sound, BTW, not that aynnnn US nasal sound that grates on me. WTH. When native Korean do it to please white people, I cry.). Just saying, it's worth the time to get it correct. As for kimchi bokkeum, yes it's supposed to be wetter than Chinese fried rice. Maangchi is also from Gyeongsang, so it more than likely to use seafood. But usually there's sesame seed oil. ^^;; Sometimes Maangchi Americanizes the dishes a bit, which I feel 50/50 about. But then I'm one of those half Jeolla Brats that Gyeongsang would hate on me for. Not sorry to Appa for liking Jeolla kimchi more.

Die Antwoord, tho?

My friends company here in Kenya (closed since a few years now), was called prawnstar and the logo was this slutty prawn wearing makeup and a gstring, hilarious stuff haha (obviously it was prawns he sold)

We have a dish called prawnstar at lonestar Restaurant here in NZ for years

Now it's safe to say that Forrest Gump is the OG of the prawn business.

The best i can do is 3 lobster

Gochujang is soybean paste with chili, the base is still soybean paste

@@travelwithsun even so, uncle roger should have not haiyaa on that ingredient as some wants to add it for the color and taste of the dish 😞

@@withwonwoo Well she still get to keep her Aunty title.

@@withwonwoo agreed, i love adding gochujang to my kimchi fried rice for extra spiciness

​@@travelwithsun no it's not... Gochujang is made with soybean powder not paste it is 2 different thing. Also different way in making both paste. Please get yourself check.

Her Korean fried chicken recipe is awesome.

Me too

But she fuck up fried rice

Same, she's the QUEEN of Korean food ❤❤❤

She's really not that good... Good RU-vid personality, but not so great on the cooking. If you want to learn real Korean dishes check out Paik Jong Won

Omg hahahahaa

the gloved hand is for uncle roger ;)

The glove it to not contaminate the rest of the kimchi in the container when removing it. Not for the cutting.

@@zclaus9642hahahaha

@@kpeggs82 why not just use a clean utensil (eg chopstick or tongs) to get it then?

I love his videos and his commenting is so funny. I’m Korean and uncle roger was correct on commenting

How about his comment on gochujang?

Lmfao the bots are everywhere

@Don't Read My Profile Picture No one will, don't worry

@@charlesr.8159 that was wrong you need gochujang

The base of Gochujang is fermented soy paste too but with more chili flakes and chili paste

Yeah it's true. Lots of Korean people use Gochujang in their Kimchi fried rice (김치볶음밥) but personally I prefer it without any Gochujang because flavouring it with just my grandmother's Kimchi brine tastes so much better

@@ra9788 You're right! I just learned that from you. Thanks!

@@ra9788 correction, it's soybean powder (meju)

@@ra9788 Soybean powder, not paste. The two are very different.

🙄

Good idea for a TV show.

@@chrisg.2842 idk about that, just imagining gordon competing against the other uncle and aunties is already degrading, Idk what you think but gordon winning won't do many benefits but if he loose, he will loose many things

​@@KalixLang Gordon can be the judge

@@hungaryandblackwidow3863 fair enough

Uncle Nick would win 100%. Jamie Oliver would be last place.

yeah the crust is the tastiest part!

He said stirring was good. He didn’t haiyaa at that

Bro you just destroyed Uncle Roger

Also adding green onion with the garlic is correct too. In korean cooking we fry the green onion too give the oil the aroma of the green onions.

as a korean.korean don't use gochujang & water when makes kimchi fried rice. uncle roger is right

Why would you shave a bunny? 🐰

@@kleinenfuchse5365 I wonder if it’s a euphemism.

So fast! My wife is Korean and she turned 14 yesterday. We used to watch Maangchi videos together many years ago :))))

@@Bas_Lightyear now that's awesome news

​@@Bas_Lightyear 🤔 she turned 14 years old or what?

also the fact that it's not weird to add gochujang to kimchi fried rice. also, gochujang is usually mixed with water or sesame oil to make it a thinner consistency, so it's really not weird to add water to kimchi fried rice if theres gochujang. Gochujaru is literally used to make kimchi so...??

Yeah, I think Uncle Roger is just wrong on this one. When you're getting bokkeumbap at a restaurant, it's usually made with the leftover sauce from whatever you had previously, so if you get dwaeji yangeom gui there's gonna be a LOT of liquid in the bokkeumbap. The way Koreans do fried rice is very different than a lot of SE Asian cultures. I'll be honest, I'm usually well into my food coma by the time the ajumma comes out with the rice and kimchi, but I'd bet that there's a LOT of restaurants in Korea that do it exactly the way Maangchi did it. It's 50/50 whether its gonna be crispy or it's gonna be "wet". Both ways are really good, and both ways are called bokkeumbap.

@@tedlessthan3 gochugaru and gochujang are different things though. My family always told me never to use gochujang in kimichi fried rice, but that could be regional thing.

@@kennethkwon I’m more so commenting on him saying kimchi and gochujang don’t go together flavor wise when both are made of gochugaru

Uncle Roger, definitely made a mistake here!

I wish she could teach me Bengali food also, I learnt from her 😭😭😭🍜🍜🍜

@@dipshikhadas3698there’s hundreds of recipes on youtube

😂 Great observation.

Don't lie, your husband divorced you because of your cooking

​@@callmebymyname643Bro you must be really depressed or fanfic writer judging others.

crispy crust at bottom of pan most important part of authentic paella also

if you add just a bit of kimchi juice to coat the rice and color it, it will dry up by the time it finishes cooking. i feel like gochujang overpowers the kimchi flavor and starts tasting like a tteokbokki sauce, but enjoy your kimchi fried rice however you’d like! 😊

“So wrong” That is your point of view. I’ve seen both versions with and without water. Bottom line they were moist. You add water like she did when you don’t have enough kimchi juice. So she is absolutely correct.

@@dustf1nger118 people can cook however they like so it’s not like adding water is not allowed, but if we’re talking about the correct recipe for korean kimchi fried rice, she is wrong. i’m korean and i’ve never seen any other korean put water in person. i’ve also never seen any recipe or cooking video that said to put water in except hers. and if i don’t have enough kimchi juice, i use a larger amount of kimchi bc it has a high water content (it’s crunchy bc there is liquid inside) most recipes only call for a tablespoon or two of kimchi juice if they use it. she put like 4 tablespoons of water in. NOT TO MENTION SHE USED FRESHLY COOKED RICE which is moist af, you can literally see how wet it is in the pot and you can hear the moisture of the rice sizzling when she puts it in LOL so, no i wouldn’t say she is absolutely correct. is it a substitution, sure, but it’s not part of the correct recipe for kimchi fried rice.

@@jijijijibaby There is no standard correct recipe for kimchi fried rice, however the elders do it is one correct way. The rice she used wasn't fresh-cooked either, you could tell it wasn't if you were looking properly.

fr

i re@d ironic

i think chinese government gonna canceled/ban everyone that collab with uncle roger in future. he crossed line that shouldnt be crossed

Yeah😂❤

Uncle roger bad becuz he eat MEAT also he licks gordon

💀

He thought gochujang was soy bean paste. From what i've seen using gochujang(red pepper paste) is a standard step for kimchi fried rice. I don't use it because it's just oddly more hot than using gochugaru. I can use 2 or 3 tablespoons of gochugaru but 1 teaspoon of gochujang is too spicy for me. I grew up eating straight bird's eye chillis because i'm half Indian but i have an autoimmune condition now that affects my mouth and the only chilli i can handle is Korean chilli, it's so delicious i love it. i grew up cooking Korean food as our Korean lodger who lived with us from when i was 13yrs old to 20yrs old was the only one who thought to teach me how to cook. Idk where he was from in Korea but he also got me into the habit of also adding tomatoes to everything. Korean kimchi egg-fried rice gimbap was the first thing i successfully learned how to cook/make in my life when i was about 14yrs old. Before then i was just burning sloppy rice on the cooker with a few oxo cubes in it because i'm also English in England.

As a Valencian, she did NOT do seafood paella hahaha maybe she did jamie oliver version of paella 😉🙃

아닌듯

​@@emmpire7228Hey do you have any reference recipe for an authentic Paella?

​@@emmpire7228 you had to put Down your valencian foot. hola desde alemania

I haven't watched the entire video yet but the thumbnail did make me think of paella😮

Thanks ig

getting canceled speedrun any % WR

Getting cancelled. At the same time, milking the situation. Smooth, right? 😆

yeah, sort of... yet he didn't know the difference between gochujang and doenjang (soybean paste) lol

@@shirokanzaki15 Gochujang is soybean paste with chili, the base is still soybean paste.

It's only China who cancelled him anyway.

❤

Nobody can escape uncle rogers wrath

Oooh gotta look that up, sounds like my type of soup!!

and thinking it doesn't pair with kimchi. Kimchi Jigae literally has gochujang in it.

@@tedlessthan3 Exactly 💯

A fellow Korean wife here who is married to a non-Korean man. My hubby said, this is too fancy and asked me why I only make it with cubed spam and fried eggs. I need to step up my game!! 😂😂

Except he was wrong about the Gochojang because she already has it in her kimchi.

@@Josef_R No, when we make kimchi, 'gochujang' doesn't go in.

@@godmy8037 Ahh, I was thinking of gochugaru.

Exactly. They sound kinda similar lol

Loll true

😂😂😂😂

😂

She already had Auntie title

It's literally in the kimchi already. She can't not use it.

⁠@@Josef_R gochujang isn’t in kimchi. Just the pepper flakes, called gochugaru.

@@sophievanderbilt1325 Yeah, I got jang and garu mixed up.

He thought gochujang is fermented soy bean paste. There's no side-picking, most koreans use gochujang(red pepper paste) in their kimchi fried rice. Uncle Roger knows nothing about this dish, or Korean cooking obviously. You can compare Kimchi fried rice to Chinese egg fried rice, they are totally different.

@@RoxanneLavender yeah I agree. the texture, flavor, and cooking technique is totally different from Chinese style fried rice. It’s weird to compare them. Also, she’s on vacation in this video so she’s just making due with what pots and pans are at her rental. Kinda surprised uncle roger picked this particular video to roast. Guess that was the only way he could roast her 🤷🏼‍♀️