[3 - 3] there's this Kenji I'm still at worst
[3 - 5] Hall I just finished cooking uh some I
[5 - 7] don't know we packed up how many meals
[7 - 9] today a hundred and forty meals that
[9 - 10] we're gonna be delivering tomorrow so
[10 - 11] make sure you check out the description
[11 - 13] below for what we're packing these meals
[13 - 14] for it's a good cause
[14 - 16] and I hopefully I'm hoping you'll
[16 - 18] support us with it any of what I'm
[18 - 22] cooking today is a Korean dish took
[22 - 25] pokee the pokee duck boogie I think the
[25 - 27] I think I'm saying that right it
[27 - 29] sounds like um my daughter plays this
[29 - 32] game in the bathtub called duck bucket
[32 - 35] where we take rubber ducks and we throw
[35 - 37] them in a bucket and I think of that
[37 - 40] every time I say duck Pocky anyhow it's
[40 - 43] a dish of Korean rice cakes that are
[43 - 48] simmered in a chili broth there's a lot
[48 - 50] of ways to do this you know this is sort
[50 - 52] of classic Korean home cooking comfort
[52 - 55] food my I had a at a Korean girlfriend
[55 - 59] in college who introduced this to me but
[59 - 61] it's yeah classic comfort food very
[61 - 63] simple to make there's a few different
[63 - 64] ways you can do it I'm gonna say I'm
[64 - 67] gonna have I'm gonna do it with some
[67 - 71] scallions which I'm just roughly
[71 - 74] chopping you really don't have to be
[74 - 76] precise at all you don't want those kind
[76 - 78] of nasty ends if your scallion ends are
[78 - 80] nasty my scallions and ends are a little
[81 - 83] bit nasty so the simplest way you can do
[83 - 86] it is just just with these Korean rice
[86 - 90] cakes that you simmer with gochujang
[90 - 93] which is this Korean fermented chili and
[93 - 95] wheat paste so it's a little bit sweet a
[95 - 96] little bit salt a little bit spicy a
[96 - 100] little salty rice cakes these come you
[100 - 102] can buy them refrigerated or you can buy
[102 - 103] them frozen generally the refrigerated
[103 - 104] kinder a little better
[104 - 105] and they come in a few different shapes
[105 - 107] these are this sort of like inch and a
[107 - 109] half cylinders and they also come kind
[110 - 114] diagonally cut coins traditionally you
[114 - 115] would use these for this dish but it
[115 - 116] really doesn't matter which ones you use
[116 - 118] other things you can add I'm gonna go
[118 - 121] with a little bit of this pancetta that
[121 - 123] oh say it with me this is my sous chef
[123 - 127] Eric's pancetta if you don't have a sous
[127 - 130] chef Eric you can use regular bacon or
[130 - 132] you don't have to use any pork back at
[132 - 133] all typically you wouldn't even use a
[133 - 135] pork product I just happen to have this
[135 - 138] here and I enjoy it so I'm gonna use it
[138 - 140] actually this isn't this is not pincette
[140 - 142] but this is a maple cured pork belly
[142 - 144] that's a little bit a little bit sweet
[144 - 146] and a little bit more similar to like an
[146 - 148] american-style sweet bacon than say an
[148 - 150] Italian pancetta which I'm I think
[150 - 152] actually goes better with this dish you
[152 - 155] want a little bit of sweetness in there
[155 - 157] separate those guys out a little bit you
[157 - 159] don't have to do this in a wok either
[159 - 160] it's not really a stir-fried dish it's a
[160 - 161] simmered dish so you could do it in a
[161 - 164] saucepan you can do it in a skillet I
[164 - 166] just happen to have this wok here so I'm
[180 - 180] and I'm also gonna use these chive
[180 - 182] flowers that I got from the marina
[182 - 185] marked at the Chinese market today I
[185 - 187] really like these guys they're great for
[187 - 189] stir frying they're great in similar
[189 - 190] dishes like this and what's really great
[190 - 192] about them is that they they last a
[192 - 199] really long time like you can sorry it's
[199 - 201] a little bit hotter than that what I
[201 - 204] cook with at home sometimes I forget you
[204 - 206] know this is a homestyle dish so I'm
[206 - 209] expecting a homestyle range hotter yeah
[212 - 213] [Music] you know scallions tend to like kind of
[213 - 217] you know scallions tend to like kind of go start to go off after you know if
[217 - 219] maybe a few days a week a couple weeks
[219 - 221] max these guys will last like in impact
[221 - 223] and this wrapped in plastic or in their
[223 - 225] content compare tight container they'll
[225 - 227] last for like weeks and weeks and weeks
[227 - 229] which is nice because then you always
[229 - 231] have like a fresh supply of some kind of
[231 - 234] green onion ething to add to your stir
[234 - 237] fries and soups there's that I'm gonna
[237 - 240] do a little bit of garlic I pulled up
[240 - 241] for clothes so I'm probably gonna use a
[241 - 249] couple of them let's go to [Music]
[249 - 253] [Music] whack the crap out of this one this
[253 - 254] we're going for
[256 - 258] [Music] not like a super super fine mince but a
[258 - 267] not like a super super fine mince but a mince nonetheless
[268 - 268] I can't tell if this whole thing is
[268 - 270] recording sideways I think I'm recording
[270 - 272] sideways lately let me stop this video
[272 - 278] and restarted to see one thing
[281 - 281] let me just we just look at my for it
[281 - 286] okay no we're going right way sorry
[298 - 298] taking this rendered out little crispy
[298 - 303] now I'm gonna add some water to here
[303 - 304] now you could do you could do typically
[304 - 307] you would do an anchovy stock but I
[307 - 308] don't have an anchovy stock so I'm just
[308 - 319] gonna do water add some water a little
[319 - 330] bit of sugar we get that garlic in here
[334 - 334] and I'm gonna get my rice sticks
[341 - 346] [Applause] painful ZAR those those these for later
[346 - 354] painful ZAR those those these for later and then we get our go to job
[356 - 356] medicine if you saw my video for making
[356 - 364] where I made some spaetzle with with
[364 - 367] gochujang and kimchi that was a
[367 - 369] variation of this dish actually so that
[369 - 371] was basically this dish but was with a
[371 - 373] spatula instead of instead of the rice
[373 - 377] cakes and to that I also added kimchi
[377 - 378] you could definitely add kimchi here
[378 - 379] that would be totally appropriate and
[379 - 381] totally delicious
[381 - 382] these just take a little bit longer to
[382 - 384] simmer them the spatula does these take
[384 - 386] about 8 to 10 minutes or so so we're
[386 - 391] gonna let those go for a bit and wipe
[401 - 401] I'm at a my restaurant so I can use
[401 - 403] these little nice ramekins and stuff for
[403 - 405] my mise m plus because we have you know
[405 - 408] the big industrial dishwasher that makes
[408 - 411] it really easy to do dishes I really
[411 - 413] want to get one of those at home but um
[413 - 415] might be overkill I'm also gonna do a
[415 - 417] little bit of green cabbage we got a ton
[417 - 419] of green cabbage in here because well
[419 - 421] we're a German restaurant and we make a
[421 - 422] lot of sauerkraut so we always have a
[422 - 424] lot of cabbage hanging around
[424 - 426] let me start crowd out of the rest of
[426 - 429] that this I'm just gonna kind of very
[429 - 435] roughly slice all right this will all go
[435 - 438] in a little bit later and simmer
[443 - 443] meanwhile I'm gonna pour beer oh sorry
[443 - 445] one more ingredient I'm gonna get in
[445 - 451] there which is these got you got it some
[451 - 454] the Korean chili flake it's actually not
[454 - 458] that spicy Korean food in general is not
[458 - 460] that hot compared to I don't know other
[460 - 462] spicy Quincy cuisines other you know
[462 - 464] like Thai food or Chinese food on it
[464 - 466] with some other Asian cuisines Korean
[466 - 467] food is generally not that spicy even
[467 - 470] even the spicy stuff so so kochu kochu
[470 - 475] karu has like a very nice sweet peppery
[475 - 479] mmm smells very good like a roasty aroma
[479 - 481] it's not gonna give you a ton of heat
[481 - 482] though even if you had a lot of it I'm
[482 - 485] gonna go with it oh with a good amount a
[485 - 490] couple tablespoons and say now we're
[490 - 491] just gonna let this kind of simmer down
[491 - 494] until it starts to thicken about half
[494 - 495] been about maybe I don't know three or
[495 - 496] four minutes I'm gonna add in that
[496 - 499] cabbage and those other ingredients and
[499 - 501] let it finish cooking down so three or
[501 - 502] four minutes from now which we'd be you
[502 - 504] know like five minutes from from when it
[504 - 507] started so that they'll simmer down for
[507 - 508] about they'll simmer in the sauce for
[508 - 511] about three minutes while the rice
[511 - 513] sticks total will simmer for about eight
[513 - 515] to ten minutes until soft what you got
[515 - 517] it we use this is what we use so we do
[517 - 519] this at the restaurant we use a we do a
[519 - 521] sort of our own version of Nashville
[521 - 523] style hot chicken except we use Korean
[523 - 525] flavors in it so we
[525 - 527] we double fry the chicken and then
[527 - 529] actually here it is this is the this is
[529 - 531] the chicken spice blend so it's um
[531 - 534] gochugaru Cayenne a couple other spices
[534 - 537] in there black sesame so it's got you
[537 - 539] got a mote mainly but but hotter because
[539 - 540] we had the cayenne and what we do with
[540 - 542] this is we take hot oil from the fryer
[542 - 544] this is a really a typical way to make
[544 - 546] natural style hot chicken I'm just
[546 - 547] little sugar in here do you get a bowl
[547 - 549] of this you get hot oil from the fryer
[549 - 551] pour it over to bloom it and you make
[551 - 553] this kind of chili oil and then when the
[553 - 556] chicken comes out of the fryer you dunk
[556 - 561] it in the chili oil to coat and the nice
[561 - 563] thing about I don't know if you guys
[563 - 566] know this but but you can you can dunk a
[566 - 567] piece of chicken like you could take a
[567 - 568] piece of fried chicken or anything fried
[568 - 570] really and drop it in like a vat of oil
[570 - 575] and it's not gonna get soggy won't get
[575 - 577] soggy the oil and when you when you drop
[577 - 578] fried things in oil they don't they
[578 - 581] don't get soggy they stay crispy so the
[581 - 582] chicken you douse it in the oil then we
[582 - 583] put it on a rack to drain and then we
[583 - 585] douse it with well then we dust it with
[585 - 587] a ton more of this spice it comes our
[587 - 589] really spicy and really nicely favored
[589 - 591] flavour dump this stuff especially when
[591 - 592] you toasted in the oil it gets like
[592 - 594] really nice and toasty and those black
[594 - 596] sesame seeds oh I'm gonna sneeze because
[596 - 598] I just and the pepper makes you seize
[606 - 606] huh no I'm good
[606 - 609] no it's there it's there it's like it's
[609 - 611] like one of those cartoons I swear it's
[611 - 613] not coronavirus that's just pepper up my
[614 - 617] nose alright I'm gonna be alright it's gonna
[617 - 620] alright I'm gonna be alright it's gonna be alright
[622 - 622] what I need right now is like a bad guy
[622 - 625] I'm hiding from so that because you
[625 - 626] always sneeze when you when there's a
[626 - 628] bad guy you're hiding from right all
[628 - 631] right that looks good I'm gonna dump in
[631 - 632] these guys might need a little bit more
[632 - 634] water actually this is I'm doing a real
[634 - 639] high ratio of vegetables to to rice
[639 - 644] sticks here just because I feel like I
[644 - 645] give you some more vegetables in my life
[645 - 650] currently and I like I like doing that
[650 - 651] that's what I come I can actually
[651 - 653] frequently do that with like fried rice
[653 - 656] or fried noodles I'll use a much higher
[656 - 658] ratio of vegetables or even sometimes
[658 - 659] with pasta dishes I'll use a higher
[659 - 662] ratio of vegetables to pasta or to
[662 - 665] noodles because I don't know because I
[665 - 667] like vegetables you should think about
[667 - 669] it too about how much you like
[669 - 671] vegetables and think about whether your
[671 - 673] pasta two dishes and your carb dishes
[673 - 675] are in proportion to how much you like
[675 - 676] those vegetables you may find you
[676 - 681] surprised yourself
[683 - 683] simmer simmer simmer simmer simmer
[683 - 686] I really he's actually a little bit more
[693 - 693] oh you know what else I forgot him here
[693 - 696] when he's a little bit of soy sauce I
[696 - 700] know I have some no I got some in this
[700 - 701] fridge back here
[701 - 704] I still haven't sneezed but I can still
[704 - 712] feel it coming this is some of sous
[712 - 714] chefs Eric's fermented hot sauce it's
[714 - 716] really good and these are some of sous
[716 - 719] chef Eric's pickled red Fresno chilies
[719 - 729] also really good soy sauce
[735 - 735] someday you can all meet sous chef Erica
[735 - 738] we've been talking about well things
[738 - 739] that he can do to keep himself busy
[739 - 744] during this full coronavirus thing since
[744 - 747] the restaurant is not operating a normal
[747 - 749] capacity right now we're we're only
[749 - 752] operating just to make and produce and
[752 - 755] serve free meals for well for hospitals
[755 - 758] and community centers around basically
[758 - 759] and basically anyone who needs food
[759 - 760] right now because the coronavirus we're
[760 - 763] what we're doing is we're making boxes
[763 - 765] and delivering them every day so that's
[765 - 766] that's what I'm doing here each night
[766 - 768] well four nights a week that's what I'm
[769 - 771] but sous-chef Eric doesn't it doesn't
[771 - 775] have enough channels to let out as
[775 - 778] inertia Kuti air so he's been thinking
[778 - 779] about doing maybe an online class
[779 - 781] showing people how to make pancetta at
[781 - 783] home so maybe you'll learn how to make
[783 - 785] sushi chef Eric's famous pancetta I
[785 - 787] don't know would you be interested in
[787 - 789] that let me know write it in the
[789 - 791] comments which are like down here I
[791 - 792] don't know I can't see where I'm
[792 - 795] bringing dad down here see below the
[795 - 797] bottom of the screen right there all
[797 - 799] right I'm gonna have a little drink
[799 - 802] while we finish that up this is a vine
[802 - 804] Stefano it's a Hefeweizen I picked this
[804 - 807] beer because um I think you know the the
[807 - 809] banana notes banana and clove notes of a
[809 - 811] of a wheat beer of a Hefeweizen like
[811 - 815] this goes so well with chill I mean I
[815 - 816] picked it because it was it was what we
[816 - 819] had an open case of actually
[821 - 821] normally I would go over to the taps and
[821 - 824] pull myself up line II that's my beer of
[824 - 826] choice typically a Russian River Brewing
[826 - 828] Company they come from a little north of
[828 - 833] here here being San Mateo and California
[833 - 835] that's what I normally pull myself but
[835 - 838] we shut off all our taps because the
[838 - 841] restaurant is closed currently and we
[841 - 844] just emptied all the taps and beer
[844 - 845] fridge downstairs is not even on right
[845 - 848] now so I even if we had an empty the
[848 - 851] taps the beer would be warm so
[851 - 854] unfortunately no tap fresh fresh keg
[854 - 857] beer for me for a little while and I
[857 - 859] have to deal with this nasty imported
[859 - 863] German stuff for me all right this is
[863 - 864] pretty much done I think let's take
[864 - 866] let's give it a taste give it a taste
[875 - 875] it's pretty good it's actually a little
[875 - 877] sweeter than I want it shouldn't have
[877 - 878] added quite that much sugar some people
[878 - 881] like it quite sweet I typically don't
[881 - 883] like it too sweet good you look a little
[883 - 884] more soy sauce
[897 - 897] how's that looking to you it's looking
[897 - 901] pretty good to me
[920 - 920] I'm not gonna eat all this I'm gonna
[920 - 923] save this for I don't know how he did
[923 - 925] someone tomorrow not gonna eat all that
[930 - 930] oh and you know what let's just finish
[930 - 935] it off with a little bit of this chicken
[944 - 944] make a little bit hotter a little
[944 - 949] prettier yeah
[949 - 955] yeah and that is a steaming hot bowl of duck
[955 - 959] bucket okey-dokey dude duck Bucky Korean
[959 - 963] comfort food from the 20th century 1950s
[963 - 966] I believe post-world War