Recreating Maangchi's Dakbokkeumtang (Spicy Braised Chicken) From Taste | Bon Appétit

[@LS-jj4sy]

My god the dramatic irony of him standing in front of the apples saying he doesn't want a Red Leicester moment. That was well shot

[@sav_christine]

L S 😂😂😂

[@iamtheusualguy2611]

Haha I laughed so hard, I love that BA actually creates an overarching universe and insider references with the characters.

[@TomatePasFraiche]

Oh my god yes, he should have gone with first impression when he actually touched the dish. He was so close.

[@alecnolastname4362]

@@iamtheusualguy2611 "the charecters" You know it is their job to come up with new recipes for a magazine, this youtube channel is just a great way for their business to capitalize on the ever growing. Poor people want to be entertained with food they can't afford Market.

[@mariabr8954]

I laughed so hard when I read your comment

[@jordanleigh6682]

I never understood people yelling at sports teams on tv until I watched Chris go all in on the Asian pear

[@mxlazarus190]

right?? I love this show

[@kevinpenfold1116]

This might be the best comment I’ve ever read. Thank you.

[@lizzyway9422]

PICK THE APPLESSSSS

[@karu6111]

tbh I thought that was a better choice lol

[@JoeARedHawk275]

Korean pears are used often to tenderize meat, so I could see why he used it

[@juju-been]

“It’s not just as simple as a scallion” scallion: is a scallion

[@irsyaddhiaulhaq2186]

underrated

[@maxwright5885]

It's always scallions

[@domenichughes5272]

I'm gonna grab a couple scallions for safety. Safety Scallops.

[@lucuslopez6866]

This is an issue of having too much knowledge. 1st world problems.

[@johngolden3598]

16:25 I love how Christina went full-on grandmaster "The answer is in you" and it made Chris go whole flat-earther conspiracy guy crazy.

[@Somestupiedbudee]

chris did the thing in math class where you do an entirely different technique but come to the same answer

[@chanique2u]

And the teacher still penalizes you for going off script. It's like "But I got the answer."

[@simondarrow4688]

this is the most consise read ive ever seen

[@janwarie]

and that is how i get in trouble. 😂

[@Brey__]

Ughhh bad memories! The teacher gave me a zero for a question just because I used a shortcut formula that worked better and she was like; 'you didn't use the formula I gave you'. Even though I ended up having the right answer. What a %#@^¥£&

[@masha7377]

I know it's a joke, but lemme give you the insight from the teaching perspective: not every method will always work. That's why it's important to know multiple ones. And math is not just about getting the answer, but understanding how to get there. At the latest in university, you'll be facing problems that don't really fit into the models you were taught, so you need to actually understand how to solve them. :) happy math-ing!

[@Maangchi]

Your dakbokkeumtang looks so delicious! I want to taste some with rice! : )

[@chelsee8652]

I love you @Maangchi!!

[@rachelforrestb1]

Omg maangchi!

[@poppynhoney]

OooOoOOHhh Maangchi herself!!!

[@shanedean7332]

A Maangchi appeared!

[@willyleung7896]

THE CROSSOVER. THE DRAMA. THE EXCITEMENT.

[@milapartment]

chris: immediately guesses gochujang and gochugaru and almost nails the dish right off the bat also chris: it's DEFINITELY not apples

[@TheAmericanIdol]

He knows food. Both those ingredients are staples in Korean food. Not that far a stretch when you know base ingredients.

[@crozowblade]

@@TheAmericanIdol Scallions are also a staple in korean food.

[@Krogdalo]

To be fair Apples and Asian Pears taste a bit alike, especially when in broths etc

[@lemonZzzzs]

gochujang has a rather distinctive flavor and texture... apples vs. asian pears tho? when cooked with other ingredients, including actual spices? not so much. Same goes for scallions :P

[@carlangelo653]

​@@Krogdalo Definitely, some even look like Apples like Gold Apple Pears.

[@aydan4431]

Chris carrying around a bottle of shampoo during his childhood is the most Chris thing ever

[@KoriEmerson]

I had that shampoo... It was MAGIC

[@tbz1551]

I feel like he is the type who does a lot of things that might qualify for that title 😂🤣

[@prjndigo]

sharper your senses, the more fun the strawberry scent is

[@ARoseC24]

AGGRESSIVELY Morocco

[@EDoyl]

I can't believe we haven't heard about it before

[@IsaacMayerCreativeWorks]

5:41 “I just don’t want to have a Red Leicester moment where I walk by the key ingredient that I should have seen.” -spoken next to a pile of apples

[@gutspraygore]

lol! Yeah. Clever editing.

[@vivianadominguez1616]

lol my thoughts exactly

[@tuyetgiahuynh3397]

i was laughing so hard at that lol

[@coldbluestar]

The dramatic irony in that one.

[@KassFireborn]

Cut to be spoken next to a pile of apples, specifically. I hat-tip to the editor; that was flawless.

[@sarahh4021]

Chris eating something really spicy, visibly suffering, and then going back for more is a MOOD

[@darksaiyan2006]

It's why we love spicy things methinks. It's a good pain.

[@MasterWight]

*Chris takes a sip* *Visibly and audibly dies inside* "That's good, I like it" BOI

[@moosemoosington1441]

Gets them brain chemicals flowing

[@Psiberzerker]

Chris smells it, then he tastes it. And then, he over-thinks it.

[@megha5176]

😂😂😂

[@egirlSkeletor]

this is how i go through life honestly

[@DystopianCreativity]

@@PankajDoharey "It doesn't seem as simple as a scallion" Chris's tasting ability to rivaled only by his over-thinking ability.

[@perryparsons9960]

It's how a lot of us go through life, as an engineer is sort of my superpower.

[@lucuslopez6866]

Diff culture has diff techniques in cooking. Asian cooking usually involves just throwing everything in a pot, let it cook for awhile and let all the favors come together. Western style cooking usually involves cooking each ingredient separately and then putting them together at the end.

[@clairechen7273]

Chris giving himself 90% on technique when he actually got 52% is the mood for every practice exam ever

[@edhern619]

Claire Chen and he even said that plating the chicken that way and blanching the scallions was ridiculous. So he knew something was up

[@GenBloodLust]

its the mood for my entire life hahaha

[@pinkandgreenbyjoanna]

This man is a gift we don’t deserve.

[@Pajcina]

His nose is a gift we dont deserve, but a nose we need...or something like that xD

[@readally2618]

John Chaser That was a little uncalled for bud.

[@mcdonalds452]

Agreed

[@sethangel4334]

First it was the cheese, this time it was the milk. The take away here is that Chris' real nemeses are America's Dairy Farmers.

[@RodTejada502]

Karma for teasing Claire with the tempering of Chocolate, perhaps? :P

[@evamachado569]

Apple....

[@RodTejada502]

eva machado when cooked, apple and pear are quite similar. So that’s an understandable mistake and that’s why no one makes a big fuzz about it.

[@lauraabigail123]

the next mask should have chris's face on it

[@ameliashania]

LMAO That's a great idea!

[@ophielu3771]

Yessss

[@Pennylanedrive]

Can we make ‘his happen. Pls

[@seijibaka]

maybe after that, a claire mask with white bangs xD

[@gabriel-]

They should sell Chris and Brad bobbleheads.

[@ItsMunch]

There's throwing shade, and then there's what Chris did when he heard rice being cracked. He threw pure darkness!

[@gabiluch87]

Thetwentythree87 “Bye sister” is child’s play compared to that

[@overthecounterbeanie]

It's incredible how Chris acts like a 60-year-old man and a 6-year-old boy... at the same time.

[@meoviona]

Sharad Majumdar // I was reading this and 5:00 came in exactly at the same time.

[@Pokabyss]

28:18

[@lethalchopsticks]

24:08 has got to be my favourite Chris moment when he goes "yeeeaaah!!!! :machine gun noise:"

[@ChocolatTherapy]

oh the irony of the 'i dont want another red leicester moment' shot in front and next to and surrounded by apples. chris obviously is ridiculously talented and amazing, but so is the whole filiming and editing crew!!

[@annabell222night]

6:19!! Good for him for picking up scallions though.

[@theZCAllen]

@rizzo69ca you live in an era of cheap reproductions, don't crucify the one guy on KZbin lmao

[@namikosugans]

I want him to have a "Golden Delicious" moment in the next episode.

[@Joeda6]

horrifying

[@VioletDraconia]

Chris, putting asian pear into the chicken after he cooked it: "This method feels wack to me." me, in pain: "Then why are you still doing it?"

[@gabriellehellenbrand898]

That was killing me! When has anyone else ever stuffed a chicken after it was cooked?

[@ninaasf-ck]

It stressed me out so much. It's braised chicken, which he totally said in the beginning! Stuff it and throw everything in a pot...he added all these steps...

[@mexikunt]

he honestly always overthinks things lol

[@Cabbage-dk6nu]

Drive me insane in this show! He says "I think this would be a good idea" then proceeds not to, or "this doesn't seem right" and then commits to it anyway

[@stephenjohnson2345]

@@Cabbage-dk6nu just got to do it to make sure

[@Reevesalpha]

This man is a legend. Can we appreciate how he comes so close every time without a recipe, without seeing it, without the dish name! Whack!

[@graceatbaker]

I love watching Chris, a known super taster do this! My mom used to do this with stuff we ate at restaurants when I was growing up (obviously without the blindfold part). She’s probably a super taster but she’s raised us to suss out ingredients and flavors from sauces. I thought she was the only (weird) one who did this kind of stuff.

[@anjalibhat14]

Oh my gosh, your mom too?! There’s a joke in my family about never eating at the same restaurant twice, because after one meal my mom’s already figured out what’s in every dish and claims she can make it at home (and indeed, she almost always succeeds!!!) What a talent they all have 😍

[@masha7377]

And this time it was a cuisine he doesn't even know much about!! With techniques he doesn't know.

[@Marvee78]

My dad is like this too. He loves to suss out the ingredients of dishes at restaurants and recreate them at home.

[@dubaiguy86]

True dat

[@jaeeponde3508]

while watching gourmet makes : god I love Claire she's my fav while watching its alive : god I love Brad he's my fav while watching recreating from taste : god I love Chris he's my fav

[@Wezzeth]

Also every time one of the others makes a cameo appearance: god I love X they're my fav

[@dreaK561]

it's funny cause i my obsession phases with them went in this exact order lol

[@maireisenegger1]

YES

[@rosiesaikaly1178]

I love chris and Claire, but brad is my fav

[@Leab955]

Watching Priya: pls fire this incompetent condescending woman

[@drvoyager9843]

16:25 I love how Christina went full-on grandmaster "The answer is in you" and it made Chris go whole flat-earther conspiracy guy crazy.

[@GyroCannon]

Ok can we give some shoutouts to the editor who made all the animations to show Chris's accuracy in regards to the ingredients throughout the video? There were so many animations and Chris was talking pretty fast. That's high effort stuff and I want to express how much I appreciate the work

[@slylover123]

I would also like to give a shout out to the interns that make coffee runs for the staff

[@schuylerdade]

The editors (and the interns!) (and the RHODA!!) on all of Bon Appetit's videos are fantastic. None of the test kitchen chefs slows down for a moment and yet I, who can barely scramble eggs, fully understand what's going on and why.

[@christopher152]

Do you give shoutouts to every person doing their jobs?

[@failtolawl]

"Chris was talking pretty fast" uh.. you know how video editing software works.. right?

[@LolaOpheliac]

@@christopher152 yeah bc people deserve to be told when they're doing a good job

[@sssssssss111]

Chris: It's not just as simple as a scallion, definitely not. Scallion: :)

[@sabrinahong975]

S S Simple, noble, majestic. Never underestimate the scallion.

[@ina8099]

Scallion: Who are you calling "simple"? **offended**

[@McMaster1471]

S S more like, Scallion: >:]

[@SilverXeno]

When Chris puts those glasses on he looks like the most serious, oldest 8-year-old in the world.

[@larshagen8912]

Chris tasting the spicy ingredients, lowkey dying and then saying he likes it is so typical

[@lurb1557]

too much pleasure is pain

[@uninterruptedrhythm4104]

spicy can taste good

[@JustSomeYTuser]

Chris can probably already tell what's in Area 51 by just sniffing the air

[@Maxflay3r]

he also carries his younger sister who is a demon in a wooden box on his back and has a messenger crow

[@axelcosgirl]

Maxflay3r Is that a reference to something? If so, I’m very curious what it is...

[@Maxflay3r]

@@axelcosgirl It's a reference to an anime called Kimetrsu no Yaiba, or Demon Slayer, where the main character has an extremely keen sense of smell.

[@axelcosgirl]

Maxflay3r Sounds neat! I don’t watch anime nearly as much as I used to, but I’ll check it out...

[@Maxflay3r]

@@axelcosgirl It is very neat. The animation, visual effects, and character design in particular are at the extreme end of neatness, i would say. And the main character is a smart & determined demon hunter, but also a precious cinnamon roll.

[@christinastone3728]

"I'm not asking for much. I just want spoons everywhere." I feel this in my soul.

[@tofutoast13]

i love that they're putting him to the test with a non-western dish. its interesting to see how a western cooking background/techinque approaches an "mystery" asian dish.

[@snabbott]

And he nailed it!

[@Asinies]

The fact that he gets so many ingredients right in spite of him being a westerner is amazing.

[@thegoat5409]

@@Asinies Let's not forget he's a professional chef who has probably studied food from all over the world or at least more than the avrage person lol

[@MedievalSolutions]

What I found most interesting was the difference in technique while remaining very close to the original dish in all other aspects.

[@readysteady8]

But the thing is... He kept saying it was a stew...but he didn't cook it like a stew lol In western culture stew is like you throw everything in a pot with some broth, let it simmer and the flavours mingle. I think he over complicated it for himself lol

[@CWojcieszak]

If you wrote the name of the dish and made Chris smell the ink he could probably write it correctly

[@diedricknickerbacher]

Lmaooooo

[@nuevousuario92]

This sent me

[@JH-ee5xv]

I’m sensing a left handed cursive...

[@cassandramountakis]

Choking on spicy food and being like "oh delicious" is a mood.

[@mel818]

as a Mexican: yes

[@cchondro]

The fact that this man was blindfolded, and was only able to sniff, feel, and taste this obscure dish, and is then able to go and recreate it is simply amazing. At that, is a cultural dish, with specific spices and tastes, incredible.

[@recoil53]

I think he's identified the chef - or close to it -- every time except for one. He identifies ingredients when they are in cooked mix & relates to techniques he knows. It's insane that he gets as much as he does.

[@alvareo92]

I actually laughed out loud when he identified two specific Korean spices. Get outta town!

[@shyguy7265]

Just watch the other 2 for more amazing things from him

[@leahmorris1600]

If you’re a fan of Maangchi and watch her videos, you will notice that it’s not that hard to identify the ingredients. I say that like I could do any better but her technique is them same (making a spice paste and rubbing the paste on to the protein or vegetable). Using basic Korean ingredients. The hardest part would be identifying the green pepper, apple, and potato. He did a good job.

[@helloklho]

@@alvareo92 These are widely used in Korean dishes but it does speak to his impressive breadth of knowledge :)

[@ninjaahjumma]

Claire’s Gourmet Makes, Brad’s It’s Alive, Carla’s Back to Back Chef, Amiel’s Almost Every, and Chris’ From Taste/Reverse Engineering give me L I F E. Well done BA for zeroing in on your chefs’ unique personalities and talents and giving them platforms to shine in. Can’t wait to see more series from more of our favourite BA chefs.

[@woolitejones]

and Mollys "scavenger hunt" thingies.

[@cthomas025]

@@woolitejonesNeeds more abbreviations. Scav hunt.

[@AS-rh7mg]

I feel like Chris was trying to be all French with his technique when he needed to be Asian and just throw everything together

[@weakanklesfornamjoon]

A S great POV. Didn’t think of it that way.

[@Uyangauya]

Yes!! The whole time I sat there like that’s not how most Korean dishes are made, stop overthinking it!!

[@jingyang179]

100%!!!! I was getting a little frustrated when he kept putting the chicken in the OVEN

[@RokstarGene]

This was a wild ride as a Korean watching this lol. I do tend to cook more western style foods these days for variety but A S not wrong lol. A lot of Korean food is you just let things get happy in the process of winging it.

[@RokstarGene]

Like its Korean food if it felt like the scallion did then 90 percent chance its scallion lol. Or as we call it "onion" we call onions western scallions 😂😂😂

[@mattygstring]

I can't believe this kind of talent exists. Unreal.

[@-Kerstin]

For real. That he was able to whip something up that tasted and looked the same seems crazy talented to me. I've tried to recreate dishes I've had in restaurants and it usually doesn't taste the same

[@KenS1267]

With all the flavors going on in that dish to get almost all of them right, and to get close on things like apples vs. Asian pears, is really astounding. I was a little flabbergasted that he never once tried to just stew everything together or to insert the pear slices into the slits on the chicken. But clearly he thought this was some of fussy restaurant dish assembled with tweezers not a homestyle dish.

[@mycattypedthis2827]

the thing is.... that Chris treats Korean home-style dish as a fancy restaurant dish, trying to saute the onions and roast the chicken... while in reality you just dump it all in and let it do it's own thing

[@bsidethebox]

This! I was trained in basic classical European/American cooking at pastry school, then my husband had to go gluten free and we ended up moving to a heavily Asian menu at home because so much of it is naturally gluten free and...the cooking styles are SO. DIFFERENT. It was like having to learn how to cook all over again. So much stewing and one pot stuff and incredibly complex sauces.

[@senshi4071]

when he keeps saying "this feels whack" ... because it is he's making a stew in parts its hilarious

[@O2life]

Exactly. He knew something was up with his process being too much and not streamlined, but it's like he's never seen anyone make actual Korean food.

[@stephaniec.4384]

I agree, but don't we all when it comes to foreign food? I'm from Korea where people on dates or special occasions pay at least $20-30 a dish for Italian home-style pasta bolognese or French home-style beef bourguignon at fancy restaurants 😉

[@MsNinjani]

The thing is he doesn't know if he's making a restaurant dish or home dish. The last challenge was a restaurant dish. Although, he should've caught on when he deduced it was a maangchi dish...

[@dulcevazquezramirez9047]

"Doesn't want to have another red Leicester moment"... dozens of apples in the background LOL Edit: they keeping showing the apples in the background T.T

[@MasterWight]

I KNOWWWWWWWWW

[@Tine_of_Nice_Dreams]

This was so cheeky I was dying

[@qwertyTRiG]

I've just discovered this show. When was the red Leicester moment?

[@pokevideogirl]

Jamie Oliver's Insanity Burger episode.

[@qwertyTRiG]

@@pokevideogirl Thanks.

[@ammykcruz24]

The fact he got most of the specific ingredients right on the first taste,WHAT A GENIUS

[@schizophwenia]

AND HE GUESSED IT WAS MAANGCHI !!

[@ammykcruz24]

@@schizophwenia A GENIUS I TELL YOU

[@JayDizzle00]

That shot of Chris in front of the apples having another "Red Leicester Moment" at 5:38 ...

[@JakeLovesSteak]

Yes! It was pretty great. That's what we call _irony_ kids!

[@chantalreneehayles7976]

was literally about to comment that

[@tijumanthomas]

This made my evening

[@beckwilde]

It was incrediblyyyy funny oh my god

[@alainar6877]

it’s so interesting that his brain just goes straight past “let’s throw it in a pot and wing it”

[@brantkim]

Haha, if you're trying to do a Korean soup or stew throwing it all in a pot and winging it will get you a technique score close to 100.

[@inbluwoods4022]

Alaina R He deffinetly used more western cooking techniques lol

[@IDiggPattyMayonnaise]

That's the correct technique for Korean food.

[@alainar6877]

PattyMayonnaise bruh im filipino i know all about throwing stuff in a pot dont patronize me

[@christianpeele6878]

"Look, i don't ask for a lot, i just want spoons. I want spoons everywhere." --Chris Morocco

[@maocharlisme]

I have this idea he and Alanis Morissette might want to help eachother out!

[@KL005]

I'll spoon him!

[@TalkAsSoftAsChalk]

I want that embroidered onto a pillow.

[@Mykasan]

Let's mail him spoons.

[@paigeyoda]

As a Pastry Chef, this is 100000000000% a MOOD!

[@UnconvincingX]

Chris carrying around shampoo because he likes the smell is so on-brand.

[@WatermelonLover]

Eve Edena That brand should sponsor him

[@yumREDvelvetCUPCAKES]

Honestly the most on-brand thing I’ve ever seen. Lmao 😂

[@sparksoffyou]

Bon Appetit execs: why has our eye mask budget gone up 500x this year

[@MegaPagliacci]

sparksoffyou also why do we have an eye mask budget? Oh it’s a Chris thing? Give the man what he needs.

[@IDiggPattyMayonnaise]

@@MegaPagliacci Well he's the test kitchen director. It's his budget.

[@mel818]

@@MegaPagliacci a Chris thing 😂

[@zacharyacosta3490]

Chris: I'm giving myself a 95% Milk: I'm boutta end this man's whole career

[@sweatychaw3105]

I see no comments about how he nailed those Korean spices immediately

[@TimCNA]

Imma be like, there's chilli in it. What kind? Duh... cHILLI! 😂

[@Lisse...]

These are the spices that are used in almost every korean stew, red pepper paste, red pepper flakes, soy sauce, garlic and often also oyster or a fish sauce, cooking wine and soybean paste. If you have these ingredients you can cook almost every korean dish 😊

[@OoSweetyman]

Does he want a cookie

[@maxwellbuhler8493]

cuz once he identified it as korean, the spices are really easy. if you watch maangchi, those spices are in almost every dish

[@lazypuck]

anyone that knows anything about korean cuisine knows that gochujang and gochugaru is used in almost every single one if not all of their spicy dishes

[@florenceryu8648]

And, PRO Korean cooking tip. NEVER USE THE OVEN. There are no recipes that needs them basically. Maybe some fusion recipes might, but the basis is that YOU DONT NEED THEM

[@mocagami]

@@annie-tu1oy why use an oven when you have a perfectly good steamer?

[@kart112]

@@annie-tu1oy There's a steamed brown sugar cake (not sure of the name in English). It's perfect.

[@WRanger87]

Anja D. Could use a Dutch oven

[@IzzieOwens]

That's awesome! I don't have an oven in my new house so maybe I'll try out some Korean recipes!

[@vikramkrishnan6414]

Ditto for Indian. For Indian, general formula is no oven, yes to pressure cookers

[@carlbarry5773]

chris morocco could punch me in the face and I'd apologise, what a man

[@daystalklol]

he would never hurt another human being

[@carlbarry5773]

Brian W tHaTs PaThEtIC

[@quainttruong1162]

@@carlbarry5773 Omg i died at this HAHAHAHAHAHAHAHAHAHAH

[@Alphax36]

Lmao

[@billyboy4]

Do you carry spoons on your person though?

[@SuperLuluRocks]

"I don't want to have a Red Leicester moment, where I walk right by the key ingredient. That I should have seen you know." Camera pans to apples behind Chris... 😅

[@annabell222night]

Killer. Rewatch at 6:19

[@aarons8711]

*5:40

[@KM-ew3lt]

This was savage but also fun.

[@kristinwright6632]

The Red Leicester was so unfair. Americans don't get that cheese. Can we even get it here? I give him a total pass on that one.

[@BeastMode-qh5dh]

This dudes taste pallet is seriously ridiculous. He is very good at these challenges. I'm a fan dude.

[@microcolonel]

Diggin' the crossover. So funny the tunnel vision that kicks in. He keeps complaining about how fussy it is to put the slices into the chicken late, but never makes the connection.

[@romuloluzia7383]

Is this the crossover I've secretely been waiting for?

[@hazelruiz7684]

Y E S 💙

[@yoonmikim5663]

Maangchi does live in NYC now.

[@faith9196]

*”you can do things with a glove on that you wouldn’t do otherwise”* -Chris Morocco, 2019

[@ThrashJazzAssassin77]

Eenie meanie miny moe, I wonder where my glove shall go

[@davidjatak9361]

Petition to make “Red Leicester moment” an actual phrase

[@amystubby]

Seconded.

[@TheNewtypeblue]

It will be to him what tempering chocolate is to Claire.

[@janner2006]

Dairy seems to be Chris' biggest enemy on this show

[@EK-nc2pv]

Or official Bon Appetit merchandise haha

[@seeduboyou]

@@janner2006 his kryptonite 😜

[@zicomitchell]

Chris Morocco is traumatized by milk products every reverse engineering vid

[@user-zi8hj5ne1z]

who doesnt love a good milksteak

[@hunterhenryk]

I would never have guessed milk in an oriental dish either. That seems usual. Coconut milk or soy milk, sure. But cow's milk?

[@xcx000]

Craig X how are they being racist I-

[@elenivergotis68]

Craig X They didn’t stereotype Asian people’s looks, they just clarified some info about the use of milk in various Asian cuisines.....

[@socybutterfly]

ThatOneAsianBroChick umm coconut milk is not available in the colder climate Asian countries, thus not widely consumed throughout all of Asia. Try being more specific and mention what you mean by “we”. And soy milk is huge in Korea and China as far as I know and probability in a few other Asian countries as well that I’m not aware of. Soy is a huge staple of foods in Korea (tofu, soybean paste, etc.). There ARE some traditional dishes using soy milk in Korean cooking. Furthermore, soy milk was mentioned by Europeans visiting China as far back as the 17th century. It is not a new concept. Do some research before you spew random garbage information.

[@홍홍홍-f8d]

if it's a korean recipe you KNOW there's at least an entire head of garlic in there 😂 garlic is vegetable to us, not herb

[@persephonelilith2662]

For filipinos too. There is never too much garlic

[@K8andNat]

Same with america. At least where I live

[@iambydefault1164]

I hate garlic!

[@anglmus]

Sometimes my mom (she’s Korean Korean) will forget the garlic and my brothers and I nearly have a heart attack lol

[@torreykat]

Word. Koreans live on rice, gochu, and GARLIC.

[@malyalaA]

Chris and mystery dairy ingredients. Claire and tempered chocolate. Perfectly balanced as all things should be

[@ayushriv818]

"I don't ask for a lot. I just want spoons." ―Chris Morocco, 2019

[@dr-k1667]

He deserves all the spoons.

[@snabbott]

Everywhere!

[@cmoore6131]

I've had roommates mock me for my excessive spoon usage while cooking. Can't explain how validated I feel rn 🥄✔

[@greenyawgmoth]

That and 16:39 are both such iconic "work moments".

[@KenS1267]

@@cmoore6131 Back in college I was a line cook in a place and the chef would absolutely lose it if he saw someone plate anything without tasting it. I'd go through 2 or 3 of those metal cans of spoons a night.

[@ultrafox4005]

Chris: I don't want to walk past the key ingredient Also Chris: *Proceeds to walk past the apples*

[@dayoungnam5593]

A few things about Korean culture and cooking 1. Many homes don't have ovens, and they weren't traditionally used. You probably won't be roasting anything. 2. Stews are stewed for a pretty long time in one pot. 3. There's probably garlic in whatever you're making 4. Most foods are seasoned by a spice paste. It's because the building components are mostly 고추장, 된장, etc. It was very interesting watching Chris make a Korean dish without a recipe - I could see the differences in Korean cooking methods and more Western methods.

[@jonathanmagoon7091]

i've always been curious about the protein saute, sweating veggies / alliums (garlic, onions, carrot, celery) and then deglazing method that western braises (e.g. beef bourguignon) use versus korean braises that often blanch the meat, then simmer it in water with seasoning paste, and then add onions / garlic / ginger towards the end. i wished they had gone into more depth in the video about those differences and what the end results are like because of it.

[@liesalllies]

@@jonathanmagoon7091 as he said the onion itself in maangchis recipe was pretty flavorless, but it does impart a lot of oniony flavor into the broth. western cooking tends to build depth of flavor via caramelisation and reduction vs korean where the depth of flavor comes pretty much entirely from the harmonizing of the spices (which are very strongly flavored) used. those aromatics are more of an accent than a foundation of flavor. in my experience simply braised onion offers more sweetness, or a different kind of sweetness, than when it is sweated or caramelized first. its an easy enough test to do at home, though! and i for one am inspired to do so.

[@O2life]

Yeah, I think his classical chef school training really got in his way here. He tried to make everything way too complicated.

[@kirraomalley3161]

the extent of my Korean cooking skill is a semi-acceptable kimchi jjigae but when he skipped the spice paste I was yelling

[@PeyCheng]

Agree. everything happens in a pot. No separation of ingredients while everything come together. The way he treated the scallion, completely overkilled it- Blanch and add into the pot, the flavour is already lost.

[@alextbuck7]

After Claire and her breakdowns in Gourmet Makes, it seems like BA is determined to psychologically destroy each member of the Test Kitchen.

[@luciano53688]

Except for Brad. Brad is psychologically undestroyable

[@EversonBernardes]

Are you not entertained?

[@liana007]

Everson Bernardes It’s a joke.

[@cheezpuffg0rawr]

Plot twist/Head cannon: Brad is the Mastermind behind the BA human psychological experiment focused on the effects of long-term, person-specific torture techniques in the kitchen. Think about how much joy he gets from watching Claire die a little inside. I also think allicin is a code word.

[@kaylawoo3097]

when he finally got the scallion right I was like YES CHRIS

[@mel818]

I was so proud of him 😂

[@DionLeow]

baseline of beginners' asian cooking: just dump everything together

[@hannahlee152]

Yep lol

[@maggiesueee]

It's by feel. A power given to you by the ancestors that only Asian mothers seem to receive

[@manuelabermudezperez544]

Also, secret for Colombian kitchen

[@axisboise]

Exactly 😅

[@maxineokwah]

Also good advice for African food as well

[@fannynjo]

"solving a math problem while mildly hypothermic" : a mood. thank you, chris.

[@epeet18]

"It's like trying to do math while your slightly hypothermic" Can't say I won't be using that one...

[@garrettrobinson3826]

BA is slowly forcing all of its food editors to do extremely difficult reverse-engineering shows and I'm HERE for it.

[@minakorocket]

As a Korean I’m pretty impressed. You knew something was wrong with the cooking method. The Asian pear vs apple is not that big a deal to me because that is totally acceptable to swap the two. My mother would probably even prefer Asian pear. So don’t let that bring you down. I can’t imagine that the flavor would be so strong that you could tell through all the spices. After the pear breaks down into the broth the texture of it would be similar to an apple and honestly you’re just aiming for the fruit sweetness to balance it. I’ll let you know a lot of Korean cooking is toss it all into a pot and just cook lol. This isn’t true for everything but like a lot of home cooking type things like this my mother wouldn’t take the time to do anything but toss it all in one pot for a lot of dishes. XD and yeah the comment about cleaning meats is something she taught me that I’ve tried to stop doing (washing chicken, etc). Also yea scallions. Add soy sauce to any sauce you make that’s Korean when in doubt lol. You have a high chance of being right. I’m not too surprised you got a lot of the spices and the vegetables right because they are standard for Korean dishes. Great job! I would gladly eat your version without complaint! Oh and never be shocked about milks or cheeses in Korean cooking, we love it!

[@jessaceto8818]

Mina I hope he reads this comment! ❤️

[@vanessahillman8059]

All of this is so true. I was a bit shocked maangchi used apple instead of pear. But maybe her audience is mostly not Korean and Asian pear could be hard to find if you’re not in NY or LA. My mil would only use pear for sure. And if one knows anything about Korean cooking, about 99% uses scallions!

[@jamesgabrielson473]

I've been watching The Chef Show on Netflix and decided to try making some Korean influenced food bc Roy Choi is the man and his food looks really good. I made venison bulgogi and Chef Choi's kalbi for a football party and they were dynamite, everyone loved them (I've never used grated asian pear or kiwis in a marinade before). I still have a bunch of Korean ingredients left. I may try to Hasselbeck some pheasant breast and cook it like this chicken dish this fall. But right now I'm thinking about making some kind of pork chop/kimchi/Octokeberfest/Asian pear mashup. Any hints or similar traditional Korean dishes you know of that might give me some guidance? You seem to be fairly knowledgable based on your comment.

[@TheOurobouros]

Agreed on the pear; it's much more instinctive to use pear in savory dishes (like galbi or kimchi) as a low-level sweet element than apple (plus, Asian pears are delicious), and that's Maangchi's personal twist on convention. You can't find golden delicious apples in Korea, anyway. The oven-baked chicken is a no, however. I think pretty much every Asian household, unless someone bakes as a hobby, uses the oven for storing pots and pans.

[@ivanichianus]

My mans wrote a whole book about Korean cooking in the comments

[@sofiepapatola2323]

when he’s told about the milk and it just looks like he’s about to cry…

[@chickennugget2333]

Pls have Maangchi and Gaby on the test kitchen, BA. That would be cuteness overload

[@lester44444]

YESSSSS omg and Carla 😭😭😭

[@lester44444]

Back to back chef with maangchi would be amazing

[@nothanks5752]

Chicken Nugget it looks like those clips of Maangchi waving every time Chris said her name were her inside the test kitchen! Here’s hoping

[@espalexi666]

@Kev_vin you do know that Gabby is Argentinian right?

[@arose5517]

My hubs and I joke about wishing they were both our moms! They are something special!

[@SMokkery]

"I don't wanna walk by the key ingredient that I should've seen" camera showing apples when chris gets pears instead

[@Lyander25]

So much shade that it could shelter a while tropical civilisation

[@femmeadonis]

*chris:* yeah i feel pretty good about the asian pear *me:* chris i am literally begging you to stop

[@halcyonacoustic7366]

If he trusted himself that it was maangchi he would have known it wasn't Asian pear. She wants her ingredients to be universally available.

[@layna3216]

“The Korean Julia Child of KZbin” is the most apt description of Maangchi I think anyone could come up with haha

[@neosori6236]

Maangchi is better

[@goodsamaritanskitchen5165]

6:36 "I'm walking! ... I'm free range!" -Chris Morocco, September 2019 Put THAT on a t-shirt!

[@shelbymachado8712]

Free range Morocco with half sour saffitz lol

[@leannerae]

They were scampering when he came around the counter, lol!

[@PeaceNLiebe]

Good Samaritans' Kitchen I desperately need this on a shirt

[@Lisse...]

The way he "coughs" after almost every bite kills me 😂

[@joannahahn]

“I don’t ask for a lot, I just want spoons. I want spoons everywhere”

[@rodf2310]

Salad fingers

[@basstrammel1322]

All good kitchens have a 1000 spoons!

[@christinamcallister3791]

Same, Chris... same.

[@sarahmowrey9531]

“This method feels whack to me” Same Chris which is why it was wrong lol

[@UofMFan628]

I don't see how anyone could get the milk on a blind taste test being that the chicken was braised in the broth. on the other hand, the way he stuffed the pear into the chicken after the cook was very odd and should have led him to the correct method. overall I am once again amazed at how well he's done with this series. truly, Chris Morocco is a super taster.

[@priceandpride]

Asians don't like dairy, how would anyone get that

[@adiahaalexander9359]

Yeah that was the only part I was surprised he didnt get right. I can't remember seeing any recipe where you stuff it *after* its cooked. But overall he did a *really* good job.

[@xcx000]

priceandpride um.. here in Asia we use diary for a lot of our dishes. We do love our diary 😂

[@Fragrantbeard]

Asa not American amounts of love, I suspect

[@devisankhla4788]

priceandpride I cant speak for all Asians , maybe you were referring to the more korea- japan Asia but here in India we’re a little TOO fond of our dairy. It’s fine though, many people forget India is also Asian!

[@auno_music]

Chris and Claire are teaching me so much about problem-solving

[@jordansatow4048]

I'd love to see some video-swapping month. Maybe Chris does a Gourmet Makes, Molly Recreates, and maybe Claire does a Pro Chef Tries.

[@jordansatow4048]

Ooo, or Claire does a Back to Back and Carla does Gourmet Makes... I just love everyone.

[@WastedPo]

It would be hilarious to see Brad do a Gourmet Makes and have Claire casually saunter over to make wise-cracks the way Brad does with her.

[@jordansatow4048]

@@WastedPo YESSSSS

[@Meigasy]

i'd absolutely love to see chris doing gourmet makes and brad doing recreate

[@maxspechter4321]

@@Meigasy Brad just wouldn't care enough 😀

[@morganproctor7521]

This has quickly become my favorite BA series by far. I rewatch these videos on my break at work when I'm stressed (I'm a trauma nurse). Thank you for being my much needed relief!

[@LBMSaw]

i love the part that he says that he doesn’t wanna pass by one of the main ingredients all the while he is considering pears instead of the apples which are behind him. accident or not, props to the editors that always do a really good job!!

[@hazelruiz7684]

Living for Chris' reaction to Christina's pep talk 🤣🤣🤣 "wtf is she talking about?"

[@greenyawgmoth]

That head nod+smile changing to withering sneer is my life.

[@hazelruiz7684]

@@greenyawgmoth YAAAAS such sass

[@ceewaters]

Best part after talking to Christina "What did that mean?" Gives look.

[@kms2814]

Was anyone else shook when he was stuffing the cooked pear into the cooked chicken??

[@JP-jq8dc]

Chris Morocco: I really don't think it was scallions. Everyone: Bruh...

[@TPixelAdventures]

but after tasting the ramps, he changed his mind and got it right! that's our Chris! XD

[@reganswan6469]

When Chris gave himself a 90% on technique on the first day when he really got a 52%... I felt that.

[@crozraven]

this series arguably becoming the best one on the channel. Although, I would really love for multiple chefs compete each other to create the closest food instead just Chris.

[@recoil53]

I agree, but that becomes a cost vs views thing.

[@jessaceto8818]

I agree but no ones mind is like Chris’! Would it be as good????

[@Just-in-Space]

I think it be more torturous for the other chefs who don’t focus on other sense first

[@masha7377]

I like that BA doesn't do competitions. We saw how the chefs dealt with the chopping challenge. "It doesn't matter who's fastest because we don't do that" 😉

[@recoil53]

@@jessaceto8818 You don't go for as good, you go for humor - total clusterf*ck. Priya - whom we've never seen cook without calling family.

[@Coyoteari]

“So how did you spend your quarantine?” Watching a man eat various soups with his hands

[@helena8999]

Can we get another person trying this so we have a control dummy? That would be hilarious

[@evercuriousmichelle]

YES!

[@MrAndrewaziz]

Let it be Brad or Claire please

[@tylermotoyama5238]

oh god that would be beautiful haha

[@matthewsanchez1108]

Gaby would be hilarious after the “I don’t know it’s cheese!” during the taste test.

[@TheErusPrime]

Yeah but not someone that works there. I'd wanna see Chris D'elia be the control dummy.

[@izzy1221]

16:42 I am LIVING for this sassy Chris pose. The hand on hip, the glasses...YES.

[@Acidlib]

I totally agree! That, along with the noise he makes at 16:44 and the first time I've seen him genuinely angry (or at least the first time he's shown it), taking it out on the cabinet door at 16:50, make for, IMHO, the best 10 seconds of Chris Morocco in Bon Appetit history.

[@Acidlib]

Also, his machine gun pantomime at 24:10 is cute as hell

[@cbsadler]

@@Acidlib 16:44 is IT

[@sarasoka3369]

in-tere-san-te

[@elizabethdadds7727]

I live for Chris’s analogies like he really just compared someone cracking rice to trying to do math while hypothermic

[@KD-lu1se]

CHRIS’S MORTAL ENEMIES - Red Leicester - milk - apples (To be continued)

[@IsaacMayerCreativeWorks]

DRC-Kev You could almost say he’s… 😐➡️😎 …intolerant? *YEEEEAAAA*

[@recoil53]

No spoons

[@crazmonkee123]

Golden delicious apples Anna distracting his thinking process

[@babyfireflyy]

And almond flour

[@jeremiahshelden5090]

Don’t forget apples

[@amazingmato]

Two takeaway phrases from this episode: 1) "Sun's out, knife's out." 2) "Lid it and quit it."

[@priceandpride]

Missed the milk

[@jackbased3003]

I hope Chris knows he does a really good job everytime. I feel like he gets really stressed at the end when he's getting "evaluated"?

[@chasehoffstadt5258]

"I believe in you. You know how to do this." Chris Morocco: "What did that mean????"

[@Charharr]

Alternative title for this series: Chris vs. Dairy

[@recoil53]

Those f*cking dairy farmers.

[@GBart]

"I just don't want another Red Leicester moment" He says while having a Red Leicester moment

[@shanawolfe3912]

‘Trying to solve math problems while mildly hypothermic’ THIS IS A WELL ROUNDED MAN

[@ksung]

Claire: So it seems that this is now rock solid instead of soft and fluffy. I’m on Day 7 and I still don’t have this figured out. Will I have to temper chocolate? Carla: So what you want to do is take your fish sitting on your right side, take your knife that doesn’t look like a chef’s knife, but not the serrated knife, but the other knife, and cut down the middle until halfway and then turn left and down the street. Did you get all that? Molly: >draws the short straw and gets paired with Rapo every time< Chris: This tastes like a cross between an aged cheddar and gouda, but has the texture of emmental and finish of a gruyere. I’m giving myself 90% >gets doled out 60%< Brad: Wourder! Allicin! Vinny!

k sung this is so good 😂😂😂

[@nindocomic]

You got Carla's essence on POINT!

[@ScubaSteve3560]

Add in Gaby-"oh my god I luhv it"

[@masha7377]

Molly: gets to try new stuff like pancake art and fire cooking with the Shanes (Shawns?)! How's that the short straw??

[@morganic989]

Masha bc she gets stuck with Rapo.

[@sunblock8717]

The mangchi version's replay inset video is a good idea. Nice to see the two versions side by side

[@constantsong]

No one: Editors: *includes every time Chris coughs from heat*

[@willgreen6289]

Chris is a genius. How is he actually able to 100% accurately plate something the way someone else does without looking at it AND guess 85% correctly the seasoning and ingredient list?!