Best pork cutlet - Korean street food

[@Delight_Studio]

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[@foodtopia]

5:25 고기 너무 좋아 보이네요^^

[@syt9304]

3:18 등심꽃살이네요ㅎㅎ 저거 꾸워먹으면 존맛

[@worldwide_cruising]

*Happy 🎆 New Year 🎆 to everyone watching the awesome eating videos of Delight!*

[@Teledible]

YES THE PORK WAS COOKED PINK TO PERFECTION

[@kidskitchen4105]

Nice sharing 👍👍

[@aki1360]

맛있습니다.하지만 요즘식당들이 너무 상향평준화 되어있어서 와 쩐다...이정도까진 아니였습니다. 15:30 피분리(고기와 튀김옷이 분리 되는현상)가 일어나는데 피분리에는 많은 이유가 있겠지만, 8:14 밑간을 미리해두면 소금때문에 수분이 나와 피분리가 되기도합니다.베타믹스를 쓰는거같은데 이미베타믹스에 간이 되어있을텐데... 맛은 있는곳입니다.굳이 멀리서 찾아가 줄서 먹을정도는 아닐정도일 뿐이죠

[@강지-i9t]

피 분리현상 저도 신경쓰였는데 언급하시네요 ㅎㅎ

[@얌얌쩝쩝-z6z]

베타믹스가 아니라 그냥 밀가루 아닌가요?

[@zipdip3049]

쩐다고 할만한 식당 자체가 없죠 다 비슷비슷 프리미엄이라고 할 정도의 업장은 전무합니다. 부산 톤쇼우도 말은 많이 나오지만 가성비가 좋은거지 쩐다의 맛이 아니고.. 고기를 저기서 더 고급으로 다루기엔 난이도가 너무 올라가서 어쩔수 없는 현실이기도 합니다. 반죽물이나 빵가루에 장난을 더친다 해도 한계점이 존재하구요.

[@이호일-y7l]

피분리 간단함 숙성 돈까스라는데 숙성인지는 모르겟고 등심 손질&컷팅 후에 염지하고 재진공떠서 냉장숙성 하루하고 삼투압으로 나온 핏물 다시 닦고 만들면됨 근데 이게 손도가고 진공기를 사야해서 대부분 업장에선 안하는데 제가 자주가는 집은 이렇게도 해보세요~ 라고말씀드렸는데 고민많이하시다가 바꾸심 서비스도 갈때마다 주심 손님들이 맛은 그대로인거같은데 더맛있는느낌이라고 뭔지모르겟다 하신다고 ㅋㅋㅋ 식감이란게 이렇게나 중요함

[@블루마운튼]

​@@이호일-y7l화면에 보니 비계가 붙어 있는 덩어리를 튀겨도 되나부죠?

[@ムラオカナオミ-v4h]

돈까스가 맛있어 보입니다 🤤

[@subhrasamaddar4136]

Yummy. My 2022 Year's 1st KZbin video.

[@iedamariavelosoloiola2780]

Meu também. Delicioso começar o ano Novo assistindo fazer essa delícia. 🤩🤩🤩🇧🇷🇧🇷🇧🇷

[@alexandralynn186]

the amount of subtitles im impressed

[@simse9989]

이게 돈까스지 진짜. 요즘 수제돈까스라는 곳 가보면 진짜 한숨이 절로나옴.

[@yoi9140]

합정동 숙성 돈가스 맛집 이렇게만 해도 한번 가보자 생각하게 되는데 생활의 달인 나왔다고 하니까 가야 되나 하는 고민이 생기게 되네

[@bcdabc4328]

합정 근처에 돈까스 맛집이 몇개 있긴한데...영상의 츠키젠도 괜찮은편이에요. 혹시나 가시게 되면 출입문에서 떨어진 곳에 앉으세요. 출입문 쪽 자리 너무 추움 ㅠㅠ

[@우빡-k4i]

생활의달인에서 거르고 조리과정 보면 뭐 특출난거 없음 걍 마케팅빨로 승부 보려는거지 뭐 돈까스야 걍 거기서 거기임 정말 쉬운 음식이고 마케팅이 관건임

[@이희승-w1j]

합정이면 그냥 크래이지카츠 가는게 나음

[@sunghunchung8056]

생활의 달인이 애매하네요 그거만 아니면...

[@TheDemonsDead]

믿거생 ㅋㅋㅋㅋ

[@arthurhardy]

Some of that Pork was pretty Pink.

[@Babysealclubber]

Yes, and?

[@arthurhardy]

Don't mind me, I was just thinking of the benefits of undercooked pork.

[@gordonrules123]

@@arthurhardy you've clearly never had a medium pork chop then. It's the way to go. For context,...the bacteria in pork dies at a lower temperature than that of chicken. You can eat pork that's not cooked till its dry.

[@danschneider7369]

My, my, my.....that looks absolutely incredible!

[@skatewithme59]

it looks raw...

[@randyting]

Pork needs to be fully cooked Is this safe?

[@재민-i7h1g]

@@randyting what? Pork doesnt need to be fully cooked

[@Nerdywr]

@@skatewithme59 it’s a perfect medium u donkey

[@skatewithme59]

@@Nerdywr pork must be fully cooked you donkey

[@chartres89]

편집 하실때, 동일한 작업 반복하는 장면은 좀 제거해 주시면 안될까요?

[@cdefgab9602]

베타믹스 쓰는건가요???

[@resepsimple3403]

Wow, yummy

[@alvinlee140]

Thank you for showing this restaurant, Happy New Year.

[@최진혁-g3o]

Wow~^^ Great^^

[@emrekocak35]

*Nice video bro. greetings from Turkey* 👋

[@wild_su5095]

안심카츠에서 샤토브리앙이라는 표현은 잘못됫네요. 샤토브리앙은 안심에서 텐더와 휠렛부분을 제외한 부분 가장 가운데 부분이 샤토입니다.

[@snowball4313]

고기 비닐에서 바로 꺼내고 손질하는데 432시간 숙성은 언제 하는 거? 그리고 돼지 안심에 샤토브리앙 명칭을 왜 붙이는 건가요...

[@yoom-b6f]

고기가 저것만 있겠냐고~ 432시간 전에 숙성해놓은거 있겠지 ㅋㅋ 고기 손질한건 이제 432시간 숙성하러 들어간거고 ㅋㅋㅋ 영상 찍는 사람이 432시간동안 숙성되는거 찍고 있어야하냐고 그럼 누가봄~ ㅋㅋㅋㅋ

[@todietfordietbydiet3814]

이런 댓글은 지능지수가 몇이어야 달까?

[@lightartist]

근데 실제로 저렇게 숙성안함 ㅋㅋ 고깃집 일해보면 저렇게 숙성할 공간도 없고 숙성 냉장고에 고기만 넣어놨다가 쓰던거 다떨어지면 꺼내쓰고 다시 채워넣음 시간 신경 안씀 바쁜 곳일수록 더욱 더 숙성냉장고에 고기 넣는데로 고기 빼나가는데 숙성시킬 시간이 어딨어 ㅋㅋ

[@BanguRia]

@@lightartist잘 알지못하지만 제대로 된 숙성전문식당은 따로 숙성창고가 있는걸로 알고있습니다

[@lightartist]

@@BanguRia 정직하게 그런곳도 있긴하겠죠? 제가 일했던 식당은 잘안될때 하루 100~200매출 잘될때 300~350 나오는 곳이였는데 숙성냉장고는 있지만 숙성창고는 따로없었고 고기 떨어지는대로 숙성냉장고에 얼마안된고기 꺼내다 썼습니다. 운영하는 회사가 따로있는 매장이였고 숙성 흑돼지 전문점이였지만 회사에서도 어차피 모른다고 흑돼지도 수급이 안될 땐 백돼지 갖다씀 72시간인지 400시간인지 숙성 거짓말, 흑돼지 거짓말 근데도 동내에서 제일 잘나가는 돼지고기집이였음

[@raisinganimalsatcambodia9322]

Yummy yummy 🤤

[@takayasushuto4176]

海老味噌スープは面白い。自分だったら、最後に味噌入れるけど

[@betterb2795]

부산의 톤쇼우와 대결한다면 어디가 더 맛있을까...?

[@tvdongpig2815]

고기가 안익은것 같은데 문제가 없나요?

[@outfitbyfarhat4977]

Very nice 👍👍🥰🥰

[@베르듀라폴로김지원]

등심돈까스 몇도에 몇분 튀기시나요?? 자를때 가운데 부분도 다 익나요??

[@rudevalve]

Certified Gold!!!!!

[@MyGrassIsGreenest]

I seriously need to take a Korean food vacation. Great job, guys!

[@rockyrock5223]

if you paid a visit to China, you would forget about South Korea. man!! come to China!! Beijing, shanghai , guangzhou, chongqing, nanjing.

[@alec0065]

everything is better in china

[@fredlacroix6865]

@@rockyrock5223 fake food china

[@fredlacroix6865]

@@alec0065 everything fake in china

[@캠핑하는부산남자]

근데 고기 다익은건가요?? 고기가 너무 두꺼워 중앙에는 안익었는지 붉은데요?

[@ВладимирКостанчук]

Super

[@heonaldo22]

등심 지방붙은 고대로 받아써서 첫번째 마진손해 츄리살떼서 두번째 마진손해 찔긴막제거 및 손질 세번째 마진손해 완벽한 상품화를 위해서 과감하게 마진손해보며 좋게 팔으니 당연 맛은 확실하겄네요 양심장사 이런데가 잘되야됨 -지나가는 정육인-

[@alvinlee140]

Thank you for showing this pork chop restaurant, Happy New Year.

[@singlefather01]

Not a pork chop.

[@huraoran]

내가 좋아하는 돈까스 스타일.

[@Stebozavr]

what is the correct name of the product 9:54 ?

[@bradcompton33]

Maybe someday I will get to visit your country. This looks incredibly tasty!

[@alexcutajar3992]

It looks delicious but should pork be pink inside? It looks a bit undercooked.

[@gkhanjriii91-04]

Pink inside 👀

[@gavcom4060]

On May 24, USDA made some important changes in their recommended cooking temperatures for meats. Here’s what you need to know: Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time. Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality-juicy and tender.

[@triga5677]

진짜 맛있어보이네요.. 가봐야겠다..

[@same6912]

여기 나왔구나....솔직히 연돈보다 맛있습니다!!

[@웅진생크빅]

돼지고기인데 덜익혀 먹어도 되는건가요?

[@Ijackmarried]

헐.ㅡ여기가 생달에?? ㅎㅎ.생긴지 한 1년미만쯤됐나.. 이곳보다맛있는곳 넘쳐납니다. 2번가봤구요.그냥저냥 기본정도에요. 합정도.상수동.홍대.연남동에 넘쳐나는 돈가츠집 수준이구요 티비에 나와서 우와정도는 아닌데 ㅎㅎ 왜..

[@게살버거-m4u]

ㅇㅈ..더 맛있고 유명한곳 많지만 줄 안서는게 장점, 웨이팅 안하는 가까운 돈까스 집 정도 포지션

[@0마이너즈]

냉장인가요? 냉동을 해동한건가요?

[@Marinefoxes]

양배추에서 냉장고 냄새나던곳 에르메스그릇에 음식을 담는 것도 좋지만 음식이 에르메스였으면 더 좋았을 곳

[@mini_k-ge6hi]

진짜 양 적다

[@joeface03]

That tonkatsu looks pretty good

[@pabloenocromerogutierrez2963]

Hola soy el primero 😏😏😏

[@高飛球-y3o]

看到口水一直流

[@高飛球-y3o]

12：35翻譯有問題、怎會是地溝油呢？😤

[@jellyfish7789]

조리공간이 가운데 있어서 안심도 되고 음식 나올동안 구경도 하고 좋네요 ^^음식도 맛나보이고요^^왜 우리 동네엔 이런 곳이 없는고얌...ㅠㅠㅠ

[@simse9989]

안심돈까스라서 안심

[@joaopauloadamerodrigues7432]

Alguem precisa urgentemente mostrar esse video para o @Casimiro, por favor.

[@italia2002italia]

....WHOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOWWWWW !!!!!.......amazing foooooood !!! thanks

[@lIlIllIIlIlIlllIIlI]

생활의 달인 나왔다니까 순간 신뢰도 바닥 뚫네

[@soulbound3359]

맛있어 보인다 다이어트 중이라 ㅠㅠ 합정이면 집근처인데 소금에 찍어먹네여 ㅋㅋ

[@게살버거-m4u]

와사비/돈까스소스/소금 3가지 있음

[@asd8646]

13:48 불편함 ㅠㅠ 코팅팬 같은데

[@braveh7042]

돈까스 미디엄 인데 안익어도 문제 없군요

[@난형미니]

밀계빵이 맛있는데

[@rakddong]

15:28 튀김옷이 다 벗겨져있는데 이게 나가네..

[@thedeceptivekhan]

The guidelines for cooking pork in the US were lowered from 160f to 145f internal temperature recently. But this does not look like it has reached 145f. This is less of an issue with slow cooking but for a quick fry I'm not sure I'd want to risk eating pork that's still pink in the middle. I would be interested to see if a thermometer read more than 120f on these. I'd also be interested to know what the recommended internal temperature guidelines for pork are in Korea.

[@zaymax_7]

Recently cooked the same thing (katsu) at 140F internal and it looks like this. for most cases pork can be eaten at down to 129.9 internal, as this is what sous vide companies recommend as well. pretty odd texture at 129F but it's what a lot of high end restaurants do follow, so it's likely fine. At least my family and i are still alive

[@masdf7053]

looks about 150-160 on the edges, and like 130-140 in the middle section

[@sc5015]

A large part of why medium pork is safe to eat is how the pigs are raised. Pigs used to be kept in ground level pens, and what food they were fed was just slop often fed from the same surface they were defecting on. The commercial pork industry has since been held to higher standards, commercial pig farms now have to maintain higher standards, especially in the the pig's diet. This has greatly reduced the chance for trichinosis and other nasty illness in commercial pork. There are no issues cooking commercially raised pork to medium. Small farm and wild swine are a different category and should be cooked appropriately.

[@thedeceptivekhan]

@@sc5015 explains the change in the recommended internal temperatures.

[@nopenope7088]

@@sc5015 pretty interesting stuff there. thanks for the information.

[@probaballistics]

what is the coating mixture? is that panko?

[@mukbangborneo2340]

Hello friend 🙏🤝🇮🇩

[@romeovidalrodriguez7754]

hola estupendo video genial:👌🤜🤛👍

[@yossu0090]

0:57 それは玉ねぎじゃなくて桜えびでは？

[@kmfpleeds]

I’m a little concerned about how close the raw pork is to the beer taps. Why is the kitchen set up like that? Or are they not beer taps?

[@julieashworth7193]

It said Stella!! I saw that..the place did look clean..but the way he was slapping the meat down..musta splashed all over..the pork was on the pink side for me..don't mind pink in beef..but not pork..bit longer for me..the breadcrumbs looked fab..and loved the look of the sauces. .. guess space is an issue..🤔😒

[@jackadam9348]

US restaurant standard is for US only. Korea has its own standard. Pork is raised differently in Korea. Pork is technically red meat, so you can cook it to medium. Especially if pork is raised in a clean environment.

[@JohnDoe-me6vm]

If you go to the right places you can get served medium pork. Stick to canned baked beans

[@julieashworth7193]

@@JohnDoe-me6vm cheeky sod..you big pussy hiding behind a cat..if you have credible info..don't start throwing cheap insults..

[@cuttestpomeraniansimbafrie2600]

ha ha in Korea, pork does not have 3rd world parasite issues, pork in medium is just fine, which tastes fantastic and really juicy.

[@atnehujdelat]

is it good for pork to be pink inside?

[@Babysealclubber]

It's fine.

[@jcmacbeth]

What is the initial broth for?

[@gemreemangilit7786]

Anyone here knows what are the ingredients for the wet batter they use before they put it in panko? Thank you! :)

[@MsNaruto117]

Looks to be just flour and water as far as the flaks I'm not sure

[@cuttestpomeraniansimbafrie2600]

trade secret..

[@s반건조오징혀]

자주간곳인데진짜맛있어요 ㅠ

[@s반건조오징혀]

@@이정호-i8z 네 적어도 제입맛에는맛있었어요 전에다니던회사근처라자주갔어요 합정동근처에맛집많음

[@aibaapple]

12：32分中文翻譯有錯誤，＊裝滿地溝油＊ 這個是很恐怖回收再回收的黑心油阿，看到嚇了一跳

[@clubeyxander5132]

This is Japanese Tonkatsu. The name of the joint is Japanese, too. I wonder what's happening.

[@cuttestpomeraniansimbafrie2600]

that is 3rd world issue like China and Philippines, where pork is not raised in hygenic places, since 3 decades ago, pork parasites have not been docmented in Korea. Medium Pork is so juicer and yummy.

[@singlefather01]

Since when did this japanese creation become Korean street food?

[@joeface03]

They love to claim things as their own. There is even a clown faction in korea who believes they invented pizza. I wish I were kidding...

[@freedomofspeech2952]

Why is it pink in the middle. Isnt that unsafe? Tapeworm?

[@jhjh-cb2vh]

Love the pork cutlet such a nice cut but under cooked pork is a no no

[@zaymax_7]

this is cooked to medium rare-medium and it's much much more moist than the regular western porkchop. it also has better texture imo because of the tenderness. if this is undercooked pork then high-end japanese restaurants are all doing no-no's and i highly doubt that is true. you should try it and it'll change your life

[@andykrankus5108]

@@zaymax_7 Yeah, it'll change his life alright. He's 'bout to get some serious food poisoning.

[@tomsmith9853]

@@andykrankus5108 you can treat pork exactly the same as beef. It’s safe.

[@marcelvalue]

@@tomsmith9853 Huh no

[@marcelvalue]

@@tomsmith9853 Tapeworms would agree

[@박로건-n9e]

안심 핑크빛 와 미치겠네

[@MsNaruto117]

No your not I see pink pork to

[@oov_]

연돈 그 쓰레기맛보다 훨씬 좋아보이네요

[@diamondaircraft900]

The pork cutlets were still raw in the middle 🤢

[@KevinFromTheOffice]

Yeah that’s what I was thinking too, I thought they were gonna cook it further somehow

[@joshuaford9942]

It isn’t raw, you can serve pork from medium to well done. As I commented above the beef industry really did a huge anti pork campaign in the 80’s and 90’s and pork really hasn’t recovered from. It’s fine to serve it the way they did.

[@สะองอึง]

for pork, you can have it a little bit pink it's safe

[@gavcom4060]

On May 24, USDA made some important changes in their recommended cooking temperatures for meats. Here’s what you need to know: Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time. Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality-juicy and tender. Ignorant

[@쫑스-u8w]

궁금한게 고기가 저렇케 두꺼우면요...튀기는 시간은 얼마나 걸리고 튀김온도 몇도인지 궁금합니다.

[@베르듀라폴로김지원]

저도 궁금합니다 알려주세요

[@user-xo4du5iu5j]

160~163도에서 천천히 익히다가 180~185도로 익혀서 바삭하게 만들어냅니다. 등심을 저렇게 두껍게 하는 것 보단 안심으로 두껍게 썰어 카츠 만들면 더 부드럽습니다

[@user-nb7ry1eg3w]

180도 3분 튀기고 6분 레스팅하면 빛깔 정말 잘 나옵니다

[@무현최-c1y]

​@@user-nb7ry1eg3w 등심.안심 동일 기준인가요 두께는 2cm 이상이던데!

[@RickyBlue82]

Looked a little under cooked

[@changlilv3752]

看起来不错

[@고물상-c4v]

생활의 달인 나왔다니까 괜히 신뢰도 하락하는듯 ㅋㅋㅋㅋㅋㅋ

[@dmlwksong]

덜익은것같아보이는데 괜찬은거겠죠?

[@eatlikealocal]

온도는 음식이 조리되는 시기를 나타내는 것이지 색상을 나타내는 것이 아닙니다. 돼지고기는 내부가 분홍색을 유지하면서 완전히 익힐 수 있습니다. 돼지고기의 최소 조리 온도는 145F/62.7C입니다. 137F/58.4C로 가열하면 선모충증이 죽고, 145F/62.7C로 가열하면 살모넬라균이 죽습니다. 참고로 돼지고기 내부가 완전히 "하얀" 결과는 다음과 같습니다. 165F / 73.8C 이상으로 조리됩니다.

[@sokheejung]

432시간 숙성? 무슨 의미인지...

[@Danny-zc7jw]

How is this street food? It's in a building.

[@띠용-l3j3r]

와 히레 쥰나 맛있어보이네.. 비주얼로 보면 카츠바이콘반랑 비슷한데 맛이 궁금하다..

[@MsNaruto117]

It would taste raw and under cooked

[@게살버거-m4u]

가까우면 여기, 아니면 콘반가세요 근데 콘반 웨이팅 너무 심함 ㅜ

[@불감자-d7h]

제주도 연돈 갈바엔 여기가 훨씬 좋음

[@VECCK]

확실히 돈까스 퀄이 달라 보이네요~

[@fabiotrucco7969]

Here in Argentina everyone would yell THAT'S RAW!! So everyone complains the pork sirloin is dry... The same happens with pretty much any lean meet: people doesn't know how to cook it nor how eat it

[@wongronny]

Yes you are right

[@petermerelis]

same thing in the US. so many think you have to cook pork well done to kill parasites. amazing how many are missing out on correctly cooked pork.

[@gordonrules123]

well....looks like the best korean pork is cooked japanese style....

[@joeface03]

Yes. Even the panko in this video was Japanese.

[@cross115]

미리 튀김옷 입히고 대량으로 튀겨둠, 튀김옷 벗겨짐... 이것만봐도 뭐...

[@김민구-n2d]

1억432시간 숙성 엄청나네요

[@moneyeiei363]

Can they eat pork in MEDIUM RARE? I honestly have no idea.

[@johnderickflores2448]

raw pork nice

[@fredlacroix6865]

clean food preparation is key to real tasty food..unlike in china where food are laden with various chemicals just to look appetizing, lucky if not fake food at all

[@JJHgreat]

그릇 절라 이쁘넹

[@tungduong8084]

This place uses Hermes plates and bowls to serve fried pork cutlets? Damn…

[@RonMarbury]

Looked raw

[@gavcom4060]

On May 24, USDA made some important changes in their recommended cooking temperatures for meats. Here’s what you need to know: Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time. Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality-juicy and tender. Dunce

[@homecooking5]

Mumy qu'est ce qu'elle est bonne cette cuisine de rue coréenne❤👍

[@hoo5886]

1억 432시간이라고 봤네요.. 석유가 되어있는 돈까스..