How Momofuku Makes Their Famous Roast Duck Ssam - Prime Time

[@hiimnewt]

ey, shotout to Eugenio... respect

[@omarornhauksson8767]

Man. The look on Eugenio's face. He just wants to be somewhere else.

[@erwintan001]

Who is Eugenio?

[@mikehermesmeglio]

@@erwintan001 The chef that cooks their ducks everyday.

[@erwintan001]

@@mikehermesmeglio Oh right. I missed to see his name before so I had to replay it again. Thanks Mike.

[@eugeniopena8700]

Hard to find people with my Name Lol That Guy Is Cool 😎

[@popqish]

Hahahaha yasss!!! "i dont wanna be hereeeee"

[@ameer_saban]

Today I learned that you need to keep the extra skin, otherwise you're going to have exposed sausage.

[@phantomfeels]

Ameer Saban HAHAHA

[@rossdc4281]

agreed

[@markabad2275]

Thank you bro for giving me a great laugh after being burn out for studying for 5 hrs straight.

[@ninjacrumbs]

My sausage is dry!!

[@bobbby3496]

Hahahahahaha

[@xkzlx]

didn't even invite Eugenio to eat with them, SMH...

[@xXFoxyGrandmaXx]

shows how the have bias towards people who don't want to be a KZbin personality but just want to work.

[@winreacts6528]

Probably got tired of eating it. Once you eat a certain amount of food everyday you get tired of it.

[@Nothing-qq4hd]

He was probably somewhere behind the scenes actually working. Doing these tapings is annoying in a restaurant

[@spiraljumper74]

@@Nothing-qq4hd I've worked in a lot of kitchens and most cooks don't exactly have tv-ready personalities, we're a course bunch. I've had to do a few of these types of demos in my day, and I always preferred to do the work quickly, efficiently, and let the chef field any questions. A lot of people don't realize the intense time pressure most cooks are under for nearly the entirety of their shift, Eugenio def had a dozen other things he needed to get done over the next couple hours.

[@JoeBenyi]

It's great that Bob is learning about other foods besides burgers.

[@DNice5865]

Joe Benyi hey Bob makes a banging thanks giving spread as well

[@derekanwar5357]

Joe Benyi lmao

[@bugproductions9050]

Outstanding.

[@alvaro4k]

Behind every fancy restaurant in America, there are great Hispanic chefs, prep cooks, etc.

[@mugensamurai]

That's why you can't kick the Mexicans out. You need them to make food.

[@silentgroyper5069]

That's why they need to go back

[@scrooglemcdoogle]

@@mugensamurai That's the most brainlet tier response to any debate ever. You think deporting people or limiting immigration means that cooking styles or quality food will just cease to exist?

[@johnredcorn1131]

Alvaro Giron I have to agree. Im a chef in downtown Charleston and we have a little hispanic guy named Pablo that's been our prep guy for 5 years now and he's literally the heart of the big prep work in our restaurant. He works 6 days a week 7 a.m. to 3 p.m. and I dont ever want to think about the day that he says he's leaving. His work ethic, his food knowledge, his attitude, he's definitely one in a million

[@aroberts3213]

WE NEED TO BUILD A WALL. THESE MEXICANS ARE TAKING OUR JOBS

[@AscendedHazard]

Netflix: Are you still watching? Someone's Daughter: 2:10

[@chikari123]

The mustache looks like a thriving moth

[@johannespaolo4372]

😂😂

[@yuka7.999]

Bruh

[@shawnyap9358]

Lmao😂😂

L Å M P

[@mrdeplorable3097]

😂😂😂😂

[@lawrenceandaya]

Freddy mercury please make a song again. We miss you

[@johannespaolo4372]

Hahahahah

[@KnownUser139]

lol

[@ariel3725]

That made me laugh 😂

[@shanewilliams9991]

Do you mean Dr. Disrespect or Karl Pilkington? Or maybe their lovechild, perhaps...

[@jacknotnimblejackbethicc4908]

Lawrence Andaya good meme

[@MoxieBeast]

roast duck is one of the best foods on earth. starting 3:40 omfg. that color. 😍

[@z3ro7o]

Moxie Beast ASMR never had duck 😅

[@niklaschoo3661]

Did he just wear a glove over a glove? 4:40

[@MoxieBeast]

Niklas Choo 😂😂😂😂

[@MoxieBeast]

z3ro7o its soooooo gooooooood

[@wahpanda1520]

it looks pretty. wait till you digest it :'D

[@matthewstewartshaver8808]

I love how honest and real these guys are.

[@andrineslife]

We always make duck for christmas, but I've never thought to stuff it. It looks amazing.

[@infight2499]

Oh then you missed out :) There is several good fillings for different birds.

[@resistradio4489]

Brandied figs, currants and bread cubes soaked in a little port. My guess is these guys are using a liver sausage... if not they should be. Stuff your duck !!

[@kazuwilliams5222]

I make a duck broth with onion and an apple. The umami and color is reminiscent of a Fukuoka style tonkotsu ramen. I also render duck fat for popcorn. I sprinkle my homemade togarashi to season these popped kernels.

[@pjh2331]

Had this last December and it was one of the best things I've ever eaten. Easily the best duck.

[@aimeeeeetran]

Wish Eugenio would’ve been the one narrating his actions

[@YggKriss]

I am now using a machine to stuff a duck lmao, dude isn't doing rocket science

[@jerrytjohn92]

0:36 2:31 3:58 Just the kinda thing a guy with a mustache like that would say.

[@spinLOL533]

Jerry T. John lolol

[@mugensamurai]

The 70s called. They want the pervy moustache back.

[@marcussomadjaja1433]

lmao broo

[@shmackkshmacck2404]

I can and have been watching these guys all day for a week straight,they’re friendship is super authentic and genuine, this is amazing content

[@thelewis2898]

4:31 gets me every time when they crack that kind of jokes.

[@jordanmajeau9390]

I love that Biff Tannen participates in these videos.

[@killabee5810]

🤣🤣🤣

[@zavs350]

Momofuku is David Chang's child. That guy's a food genius.

[@sean3051]

David Chang has very little to do with his restaurants, especially at this point in his life. Each restaurant is a vision of it's executive chef. The former executive chef for Ssam Bar was Matthew and the current one is Max, that's why they are in the video.

[@zavs350]

@@sean3051 I think that's already obvious. It however, doesn't change the fact that Momofuku is David Chang's brainchild.

[@sean3051]

I would say his first couple restaurants were his brainchild. At this point though, they are more his investments.

[@rousseau327]

@@sean3051 They don't put food to the table that David Chang doesn't give the green light for, is the point. The minute details in the recipes, how the food is plated, how the kitchen is run, all that is likely governed by the executive chef in each restaurant, but David Chang is more than just a person with a majority stake at these restaurants.

[@HitankarRay]

1:17 the guy is wondering what am I doing here!

[@MarkWoodChannel]

OMG that looks good, using the duck skin as sausage casing is absolute genius.

[@anhkhoa2211]

My mouth is watering just by looking at this 😅

[@dwaynewladyka577]

Roast duck is so amazing. That is duck on a whole new level. It looks phenomenal. Great video.

[@EpicSoftworks]

This is the first video of a Momofuku restaurant without David and I like it! Matthew and Max seem like great minds growing within a great environment!

[@BST1000SoccerStuff]

They're INSANELY talented. We came into this video with a lot of respect for them, but they blew us away with the thought and care they put into the dishes they're making.

[@EpicSoftworks]

@@BST1000SoccerStuff So cool you replied haha, i've never had a reply from someone famous haha. Big respect! Keep up the great content! It's amazing and inspiring!

[@BST1000SoccerStuff]

Hey, if you're going to take the time to watch it and comment, it's the least I can do to respond every once in a while! Thanks for watching!

[@117Chief930]

God I love the absolute truth in every restaurant - Here's the executive chef and culinary director with their fancy titles and outfits. First thing they do is bring out Eugenio the old Latino guy who actually makes this stuff every day and is better at it than they are. Every restaurant ever.

[@nakedeagle3828]

3:33 that cutting board is worth more than my car

[@LilForteRush]

the beep is so damn loud.

[@ariel3725]

Glad I'm not the only one who noticed

[@jessyscooking8584]

This is exactly how we wrap our century old Malaysian chinese Popiah, first the pancake then the chili sauce n hoison to give the spicy sweet taste then followed by the lettuce to keep the wrap dry, with vegetable n other ingredients taste intact. 🤣🤣🤣🤣

[@MMEarlene]

Very diplomatic way of promoting food

[@jSONrEEE]

i just realized ssam is what they call wrapping in korean bbq! legit just realized after i saw the kimchi lmao

[@daaraindon]

OMG - this looks absurdly good.

[@AnugerahFirdauzi]

If the white shirt guy had a moustache, then they'd surely be like Asterix and Obelix.

[@taijiangah]

In case anyone was wondering, it cost 175 dollars for the whole duck. You can only get it with a reservation and it feeds 3-5 people.

[@김승훈-c7p]

Multi cultural cuisine combine all together in a huge meal pan, Pecking duck, hoisin sauce ,Mexican taco and korean ssam with kimchi ...but it looks familiar.. Brilliant idea...

[@bugproductions9050]

Watched for the content. Subscribed for the moustache.

[@colinsmith2827]

"There are a lot of specificity in these cuts he's doing." immediately jump cuts away from the cutting.. 5/5 IGN

[@theniii]

This is exactly peaking duck but stuffed with sausage instead of air (yes they pump peaking duck skin with air to separate the skin with the meat so the skin is crispier), all other processes like boiling, drying and roasting is exactly the same.

[@josh_rdgrs]

I swear I thought the title said, “Roast Duck Scam”.

[@steampoweredmaniac5359]

I like looking at all of the people not talking, and watch them sort of awkwardly sit there in silence. The effect is amplified by muting the video. It’s like watching strangers through a cafe window across the street.

[@stevenrais9360]

I love how duck meat come out with that pink color when it's cooked perfectly.

[@joerubens99]

I love these guys, have they got any other series or is prime time their first?

[@BST1000SoccerStuff]

It's our first time. Still learning!

[@FedorMachida]

Good Lawd! That duck looks amazing.

[@uncensoredangel7741]

The man cutting the duck was looking like can I work your making me uncomfortable

[@kylecronin8737]

Not enough skin coverage means dried out, exposed sausage.

[@justanotherasian4395]

Kyle Cronin 😉

[@rjizzal4444]

Should of told my doctor

[@dr4gon5oul]

OMG dude

[@tristancauser390]

@@rjizzal4444 You can't protest against exposed sausage when you're a baby. :(

[@Jjeong_ji]

FYI - ssam is a Korean word for wrapping meat in different ingredients, most often vegetables like lettuce. It’s not a concept that’s native to Japan.

[@Jake-dh9qk]

No. It just copied from Sushi

[@anthonyvega5400]

Wow that looks amazing great job guys

[@BST1000SoccerStuff]

Thanks!

[@anthonyvega5400]

@@BST1000SoccerStuff your welcome

[@CryptoForager]

Best duo for sure. Killin it!

[@deltronzero9]

nice palace diner shirt! maine represent!!

[@714milky]

Excellent job *Eugenio* ! True star of the episode.

[@wendywendy646]

I saw a video u guys learn from duck chef master n made yr version awesome

[@waldog1079]

shoutout to my boy Eugenio representing doing all the work

[@BST1000SoccerStuff]

He broke a second duck just to show us how fast he can do it and it was...amazing.

[@FezCaliph]

Thought the title said Scam for a sec 😂😂

[@NiCkBeNzOLoReNzO]

My wife's duck soup and homemade noodles life changing

[@razeustrander]

Name of the place is Sambar? What is the nearby restaurant called?? Rasam ????

[@klilisraeli9620]

The name of the resteraunt is ssam-bar in nyc based on the Korean way of using lettuce as a wrap (aka ssam). Part of David changes momufuko line of resteraunts

[@preke953]

@@aakashrai4004 it is 'dosai' only

[@tyler.durdon]

Indian spotted

[@bartvh07]

Did i miss where they used the whole duck? Did they make stock? It was trimmed to begin with.

[@carlincharleson73]

Eater you got my sub

[@danielcurtin7616]

Now we know what happened to Biff after his auto detailing business went south. Glad you landed on your feet and learned a trade Biff.

[@michaels2136]

They talk about how impressive and specific the cuts are when breaking it down, but they show about 4 seconds worth of it. You obviously filmed it, show us!

[@mangopig5507]

Eugenio just like, “QUIT TOUCHING MY DUCKS BRO”

[@jeffspinner6579]

Spanish guy that does all the work, 'Uh, can I just make the duck already Gringo!?'

[@sshin9396]

en.wikipedia.org/wiki/Ssam Ssam is a Korean way of eating meat. You wrap the meat with vegetable leaves, and you usually add special Korean sauce (Ssamjang) inside the wrap. And one more thing, you never use tortilla or flat bread in Ssam, only vegetables.

[@kylego5841]

Cool technique to tighten duck skin. I never knew that! Thanks

[@freshlysaltedfishing8500]

Damn that looks good as hell

[@jimcat8975]

If you're doing a video at any momofuku's you've gotta have the owner there 😂

[@janhuber3708]

this farm is just amazing

[@SaamSmoove]

I Ducking love Prime Time on Eater!

[@Bdonyong]

the roast guy duck look so done hahahahah

[@johnjohnson1204]

that guy looks like Biff

[@martinc1904]

Only thing I recommend is having the volume for beeping out profanity a little lower. Having the volume pretty high to hear audio and then being hit with a monotone beep really rings in my ears.

[@vonvoyaging3740]

Man in black cap: do the talking, i do the cooking,

[@Anotation1]

Max! Singapore represent!!

[@el5495]

I wish duck was more popular in the US supermarkets

[@ajtam05]

This is Korean, Chinese, Indian and American put together. What a weird love child. :)

[@dznuts123]

You know it is gonna be good when there is an asian chef.

[@jax1492]

These guys are great

[@davidle7899]

What are all the condiments served with it?

[@eurydice2070]

YOU DO NOT BITE INTO A SSAM, YOU ONE SHOT IT

[@greatnortherntroll6841]

OMG... That looks and sounds Completely AmazeBallz!!!

[@abefroman5437]

agree, we don't want exposed sausage

[@Owl-yc2yu]

What do they do with the legs and back?

[@Xisme66]

Have had their duck, and it is indeed delicious.

[@genericalias5756]

is duck safe to eat at that temp?

[@mrfancypants9873]

Oh, that looks so dang good!

[@lllllMlllll]

Mat does not laugh when they swear .. no matter how many times they tried lol

[@hryns7380]

That beeping sound is so loud!

[@00SingleSeven]

I'd try that for sure

[@ericboscovich]

What is the glaze they do on the duck before putting in the fridge? And what's the key note flavors in the sausage?

[@HKKetoRecipes]

Man I want to eat this NOW!!!!

[@chrislaw1945]

WOW !! Looks So Delicious ! May I just have a little more ?!

[@JohnLaudun]

You guys just need to travel to Louisiana. We do this kind of thing all the damn time. Let me know when you're ready, I'll take you around.

[@hardsincigar8505]

God damn that duck looked banging just grab that thing and eat it like a Viking

[@lateolabrax3155]

Chinese people: that is not even half of the duck

[@jamess9808]

"DIRECTOR OF CULINARY OPERATIONS" ya hes a chef

[@289pinto]

Yeah. Maybe next year he will become the CEO director and lord of culinary operations.

[@badfoody]

uh, Director of Culinary Operations means he's head of managing the supply line and keeping food standards.

[@sixbeesix]

Holy jeez that looks good.

[@KenWorkProduction]

looks so good.

[@SGT_Fon]

How do they keep the raw sausage/ raw duck from turning if they age it for 7-14 days?

[@anonymoushippopotamus8731]

I thought it said "Roast Duck Scam" and I was like "Oh Lawdy no!"

[@f2mel2]

I'm here cause my customer in DT L.A. Majordomo has bo ssam on the menu and I needed to look it up... also, I just like saying, "Momofuku".

[@holohulolo]

I feel like adding the rice to the wrap is like adding pasta to sandwich.