David Chang Interviews Ivan Orkin

[@robertvitale6385]

This is the most epic duo of all time

[@tubher5819]

Damn this was 8 years ago. What I thought I knew then vs what I know now.

[@maiken3097]

Im soo happy you two found eachother! :)

[@madalynbowling2300]

beatiful ramen wish i could try it

[@riceball23]

was there music taken out? Theres a bunch of awkward silent parts

[@bluetoad2001]

chicken fat and pork combo is the way we do it here in my house. Udon lives

[@joerigpro]

Love this interview

[@woolfel]

now that ivan ramen in in NYC, I recommend it to everyone. I had the pleasure of visiting NYC last december and went to the up town location. Ivan's ramen is excellent and a great deal. How many places can you get a bowl of ramen that is 12.00 and took 3 days to make? In NYC you can pay a lot more for food that isn't nearly as delicious.

[@ChauNyan]

12 dollar Michelin leveled Ramen sounds like a steal.

[@aresef]

His place at Gotham West Market is no more so I sought out his East Village joint last Thursday when I was in town. I had the vegan shoyu and added that egg. Doesn't get much better.

[@CARTERWM95]

you really need some background music to cover some of the audio editing

[@kylebrogmus8847]

“We are long lost brothers”

[@darquesand]

Thanks for this video.

[@bp9884]

2021 and we're at 179,495 views. Sorry to everyone who's KZbin algorithm hasn't brought them here yet RIP

[@jeramy576]

I'm jealous of those beautiful eggs.

[@dongypooh]

Put cold eggs in when the water boils, cook for six minutes exactly, then take them out, and put into cold water to stop the cooking. That should get the yokes like that.

[@aquaticlibrary]

dongypooh you have to marinate the eggs overnight in soy sauce and some mix with teriyaki. The umami sets through to the yolk

[@mahadragon]

@@dongypooh thanks I'll try it

[@muizrahim861]

Looks like salted eggs.

[@riffraff9070]

Why does David Cheng always look like he has a cold

[@jadedwitness9840]

Not sleeping will do that

[@Andromeister27]

only thing missing is chives for color

[@flipballaz93]

u mean scallions lol?

[@eseereoj]

+Idrankyourcoffeewhileyouwerereadingmyusername I think what Ivan puts on top of the ramen here at 3:33 is the white part of scallion, which has been julienned neatly then soaked in ice H2O for ~20 minutes for a more elegant taste, texture & look than just plain chopped scallion? In other words, it's actually more sophisticated; of course, being a haute cuisine chef in his former jobs, it comes as natural & no big deal to Ivan!

[@flipballaz93]

wow can you like chill the fuck down and talk like a normal human being when it comes to food? its not fucking rocket science lol it jsut fucking ramen like yo u need to chill dawg

[@eseereoj]

Idrankyourcoffeewhileyouwerereadingmyusername Condolence to your biological parents & those who were involved in your upbringing & your life... Have a good day!

[@eseereoj]

Idrankyourcoffeewhileyouwerereadingmyusername You are a low life & hopeless.

[@diegomorales4413]

Sofrito is the base of many latin american dishes, quite similar to italian sofritto

[@adikusdarwanto9469]

it's like "soto" in indonesia, with noodles

[@Elisheva333]

He is Adam Liam! Love that guy! There is a restaurante in San diego called rakiraki and is now considered by the food magazine experts the best ramen soup in America, so I came to KZbin looking for the recipe to prepare that broth or Yang Chin noodles, but there is not to much in English. Here is a Jewish guy cooking kosher, I love eating kosher meat, the flavor is extremely good

[@jadedwitness9840]

These magazine experts keep getting paper confused with protein right!?

[@alpinebreed1774]

the egg should be the crown jewel the meat the the golden crown and the soup and ramen the beautiful princess

[@AlqGo]

HUNGRYYY

[@ChicagoTurtle1]

True pro's who have put in real work. Except for the others in Japan, don't listen to other wanna-be's.

[@longfade]

I see the obnoxious appeal that Orkin has to Food Network audiences; he’s a loud, opinionated western boy cooking ramen in japan!! I haven’t tasted his food - which must be absolutely mind blowing since any time I look for anything ramen-related in the US, this guy pops up as the singular western source of knowledge on the topic.

[@remylebeau_]

There is no appeal, it’s all money and fake pretences. This guy is the absolute worst of “money buys everything”

[@MisterFuturtastic]

This isn't meant to be offensive in any way... but I always wonder why people rave about ramen... haven't you tried udon? lol I love udon so much.. ramen just can't compete for me.

[@malayrojak]

I love both. Guess the media attention got put into one but not the other eh?

[@ztrinx1]

Both can be delicious, but ramen is simply superior.

[@DizzyBusy]

I just love all Asian noodle soups, any time, give me soba, mie ayam, lamien, kweytiauw, ramen, every day

[@rhonda27100]

All he did was use a mozta ball soup recipe and minus the matz balls added noodles and dashi and more salt.

[@saja7366]

eh....

[@CarlosPerez-wt8ff]

I would so pay 4.99 for that lol

[@leflopjames5628]

David Chang is a pillar of the LGBTQ community. His life partner is also an aspiring chef and operates a charity devoted to male cancers.

[@murrowboy]

They are NOT "long lost brothers", I love the gooey eggs too! There'd be a lot of long lost brothers if half cooked eggs were a fringe thing.

[@jintonic07]

I'm sure it tastes good...but holy stuck up cooking rofl

[@MariusWM]

Typical americans to destroy other national dishes with their own "twists". Ramen with a jewish and italian twist? NO THANKS:

[@JohnVC]

Marius I hope you do realize that most of the items in this shio ramen are not from Japan. Wheat was harvested originally out of the Fertile Crescent / Middle East. Pigs come from the Asian mainland. Soy for the Miso and chickens originated from the Asian mainland as well. Most likely Ramen is a Japanese twist on a Chinese noodle bowl, so there is no need fuss over the appropriation of cuisine.

[@MariusWM]

The origins of the ingredients is not what determines the regionality of a dish. By that Logic, american barbecue food would be mexican, or New york cheesecake would be italian. Ramen is Japanese and should be made the way Japanese does it. Dont fuck it up please.

[@reagan_lor]

lol why do you care all chefs have a different way of cooking thats one of the important parts about being a chef. saying only these people should make these foods to a specific country is lowkey insecure/bigoted because you could make the same argument if a japanese chef attempted to recreate american barbecue but with a japanese twists. see how that works

[@MariusWM]

I care cause when I go eat Ramen, I want it the way the Japanese do it. Not with a jewish/Spanish European twist.

[@Cruxispal]

Then go eat at a Japanese Ramen place? No one is forcing you to go to Ivan's.