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

hey everyone its Christina I am here in the bon appetit Test Kitchen to have a very secret conversation about my friend Chris Morocco once again we are putting his super taster abilities to the test and this is mung cheese tock baulkham tongue which is also known as spicy braised chicken and monkey is kind of like the korean julia child of youtube chris is going to get exactly two days to replicate this dish using every ingredient and perfect technique the only catch is that he will only be able to use his senses of smell taste and touch at no point in the two days is he going to be allowed to look at this dish I'll come back to see his final creation and I will be the judge is this a kiss mask I'm getting like sort of like Starchild thing happening oh very interesting I'd say it's like some kind of chicken vegetable broth eise to kind of situation I need them work my way through this I think it could be like chili pepper and the pepper itself is a pretty thin-walled pepper it doesn't taste raw but it doesn't necessarily feel like it's been cooked to death if that makes sense would I be able to get like a plate on the side to be able to lay some ingredients out well so I have here what seems to be what I would guess is a potato I feel like I'm getting some garlic it's like really actually quite delicious you guys did a great job okay I've got like a slightly slimy squishy thing inside another slimy squishy thing very firm have another element I'm gonna go ahead and call this chicken breasts the hell is going on over my right shoulder is somebody like sandblasting the countertops like while we're doing this like it just seems a bit rude about you what are you doing with what it's sort of like I don't know like trying to like have somebody solve math problems when they're like mildly hypothermic but that's fine you know they like got you like in like the friggin tank you're like freezing to death like and then they're like having you do like addition there are these things in channels like a very soft floppy thing inside a very like sharp-edged roasted meat thing something like in the care or Apple family but like why would you put Manas really on one today huh why would you stuff this thing in those slashes it's kind of incomprehensible I mean maybe if you could see it you know Oh ma'am man it is sweet it is hot it is salty there's funk and there's complexity and there's depth mmm-hmm it's fiery and it's intense and I really friggin like it I would say this dish comes from Korea and I feel like that mystery fruit thing is Asian pear I don't know what happens to Asian pear when you braise it I have a feeling we're gonna find out this is still messing me up it could be a ramp I might just do that because it's not just as simple as a scallion this does not feel like David Chang you know it's not just like over-the-top like flavor flavor flavor maybe it's some like really specific treatment like you know somebody like Monty is doing maybe that was quite the ride all right Gabi easy easy I think I've got all the elements my to be tubes this kind of a Liam stitch thin walled chili segments with some seeds happening in there and then we have like our big chunks of raisi potato think they're Yukon was their skin on that it's like they cut that like honestly like to go back it's like was there a scale on that potato I don't think so we have mr. chicken with slashes I feel like I'm gonna err on the side of throwing it into some kind of marinade soy sugar rice we need mystery hair sick and then I have like Bravo job garlic okay we're gonna head over to the supermarket see what I can find hopefully that'll prove illuminating we will be cool got my bags I'm feeling pretty good about the fact that it's boneless skinless chicken breast okay I'm gonna get the soy sauce as well sugar let's go see what they have for gochujang gochujang is fermented soy beans and chili peppers it usually has like wheat flour as a thickener sugar as a sweetener gochugaru is Korean chili flakes that in concert with gochujang is a substantial portion of the base of certain Korean stews The Smoking Gun red Leicester that's where you kind of lose them those points I just don't want to have a red Leicester moment where I like walk right by the key ingredient that I should have seen you know this is a ramp this stock feels kind of right I'm like 80% on this I'm gonna pick up a couple bunches of scallions just for safety but I really don't think of a scallion all right let's get some potatoes a couple heads of garlic pepper down this is an Asian pear it has a very particular crunchy texture and I think this mystery fruit ingredient was holding together so beautifully even though it was cooked so thoroughly plums peaches mangoes regular apples regular pears I don't think it's any of that first things first I didn't get that much flavor from the chicken to be honest whatever flavor is there I'm walking I'm free-range I feel like something salty was applied to that chicken and then I feel like it was roasted okay that's just how I feel a couple tablespoons of soy sauce unseasoned rice vinegar I'm gonna put in a little bit of sugar it's really hard to say like what flavors were present on the chicken but this will just be our starting point I'm gonna do some slashes in here I'm gonna let these sit in here not for that long I just want them to pick up a little bit of color a little bit of judge am i doing I'm not doing tons of garlic here maybe I'll do a couple cloves sliced just a touch of neutral oil sweat out some of that garlic just ever so slightly golden around the edges throwing in some water all right so while that's heating up we've only found the extra spice you go to John O go to Garo is Korean chili flakes they're sweet in their earthy too they're seedless so they're not like super hot which means you can use a lot of them so we'll do a teaspoon of gochugaru here's a tablespoon of the gochujang going in you can see like how much flavor these ingredients can give your food I like it what I felt in this dish was that the body was coming mainly from the slight breakdown of the potato that was cooked in the broth so I think they were peeled potatoes I did not get potato skin this might be right these I don't know I'm gonna do these maybe in half like a couple of these bigger guys you know that expression like you eat with your eyes I've always been made fun of my entire life for eating with my nose first you know like I always smell everything before I taste it when I was a kid I was obsessed with the smell of this Strawberry Shortcake branded shampoo would not put it down for anything I just love the smell yeah moment of truth Asian pear we're gonna see what happens so I don't think I had skin on that pear so this is what I was sort of sensing like you have like one kind of cut face and then you have this like natural shape to the thing it's almost like pear and watermelon had a baby so good no sorry a little garlic on the cutting board thank you I'm hoping that it's gonna hold together if it doesn't then I don't know I don't even know what to tell you I would say I am 75% confident what I have in this pot I have a neutral oil garlic water goes to John go to garu Yukon Gold potatoes - Asian pear let's get a couple pieces of chicken on a platter and into the oven before getting finished in the stew for 25 so these are Korean hot peppers let's check out what happens when we put a chili and a dry skillet but then the ramps I don't think I want the leads for the easy I've got like a slightly slimy squishy thing inside another slimy squishy thing very firm see how like when you get inside there it kind of gives you layers upon layers the transitions with a scallion are kind of like now I'm doubting everything sucks a ramp is like very firm whereas a scallion as soon as this is cooked it becomes very slimy I'm leaning towards this just because it stayed way firmer I'm just gonna quickly sear them off on the side ramps going in and then add them to the pot with our stew and see where that gets me I feel like I'm going out on a few lives here see that flap see that flop it's really hot that's the texture that I'm pretty sure I was tasting that was a real moment so I've got my sizzled ramps I'm just checking on what's happening with these chilies the pepper itself is a pretty thin walled pepper but it didn't taste charred yet I mean so I'm not sure about that it's been 10 minutes looks a little goofy right this is really what I have to like slot a little slice of braised Asian pear into it's not beautiful right now it's not doing it for me feel like a little bit uncomfortable with how that looks let's just do this chickens going in the pot how about that you live with that how do you like me now this there's something a little bit like unpleasantly leathery like really shriveled I felt like they were a little bit tougher before and visually it's just very upsetting so I've got my braised potato I'm gonna get my chicken and I'm gonna get some of that Asian pear in those slashes this is like suddenly just looking insane to me I need to kind of probably scale these guys back decisions ma'am so I'm gonna trim these down like doing this right now it seems just as a workflow who's who's plating a dish like this you've got scalding hot chicken burning your fingers are you really gonna sit there and like fish out bits of crazed pear and construct it like this it's in the same I'm labeling my broth over my plate here and I'm gonna top it with the blistered Chili's something like that this was my first crack at this dish you know these ramp middle sections I feel like they should not be quite so hard cooked oh no one's got some like wack flavor I don't know then chilli component feel pretty good with this kind of makes sense texture wise feeling good about the potatoes no heats certainly good in the broth I need to pay attention to the flavors on the chicken a little bit more all the flavor from the broth just completely washed out what I did to it the pair could get cooked a little bit less but otherwise I am feeling 90% confident about that being Asian pear and not something else taste this is running at 90% I feel like I've got the correct flavors here appearance may be more like 85% I just can't quite tell what's happening with that ramp situation exactly in terms of ingredients I'd say 85% I think there could be some things happening with the chicken there could be an additional ingredient or two in the broth technique you know I'm gonna give myself 90 I really think the chickens being roasted the stews being constructed like a stew the chilies are being blistered in some fashion so I feel pretty good about most of that overall I think I'm at 85 to 87 and solid B territory if I get anything higher than a C I will be very happy I'm about to taste the dish for the last time before I have to put my own version of the dish shop and I need to try to like filter out the noise and just see what's really there is it happening has it happened it's happened okay cool we're back I'm just trying to separate all the elements here this chicken has really been opened up you know that's kind of wild and some of these slashes you've got a couple of slices I'm picking up maybe just a little bit of ginger flavor from the chicken possibly maybe I'll put a little bit of grated ginger in my marinade I'm thinking back on how my Asian pear tasted raw this one is tasting slightly different to me but I was so happy with the way it cooked up so I'm gonna stick with that this seems to be something that I missed on the first pass I'm gonna say that's white onion it's utterly flavorless man this is messing me up it's not my dish there's this little knot where the shaft is like meeting the top greens and those top greens seem to be Hollow the way a scallion is not the way that a ramp is it tastes so plump and yet cooked it doesn't taste dried out and leather either way those ramps got the ramps I think that was kind of a dead end I don't know anyway still feeling confident that this is a Korean dish my first guess was Mon Chi I'm gonna stick with it I'd really feel pushed to the extremes whatever exactly is happening here I'm kind of I'm kind of blown away really tomorrow I'm gonna be presenting my second version of this dish to Christina J and we'll see what happens and I might just be dropping my imagine score from a b2 let's call it a C+ so yeah some things to think about [Music] we're back day two sun's out knives out I'm ready all right that's my smoothie sorry I meant to like have drunk it all before you came over we had a pretty deep heart-to-heart about like the concept of this dish last no spoilers no no no or you were having an existential moment about your chicken clearly something's been done to it but what yeah how positive are you that it's chicken somebody has really tricked me into believing it's a boneless skinless chicken breast what's your biggest like remaining question mark oh that the fruit I mean I feel like can I just say oh yeah you know how to do this I know the body of knowledge you have about what you're doing here and you have it interesante okay I'll see you later all right I'll check him deal a little bit all right let's start with the broth garlic is going into the neutral oil and I'm gonna do the onion right alongside I'm kind of just going with the white onion and kind of like big pieces two tablespoons unseasoned rice VIN 1/2 a teaspoon of sugar 2 tablespoons regular soy sauce and then I'm gonna grate ginger into that something happened to the chicken and it's my job to figure out what where our spoons go I don't know how anybody cooks without you know 100 spoons in a day like are they not tasting their food Molly do you use tasting spoons every day or do you just like taste with one spoon like what's your tasting spoon mo look I don't ask for a lot I just want spoons I want spoons everywhere every station should have two things spoons big spoons a little I'm going to make some deep crosswise slashes and then the chicken is going into the marinade where it's gonna hang out maybe for the next 15 20 minutes the onion I don't want it to get like caramelized and fully soft just water a teaspoon of gochugaru and then we're gonna do two tablespoons of gochujang so I have my Yukon Gold top I'm 80% there could easily be something else that I need in here that I just don't have but I'm okay let's bump it to 85 I'm feeling good and expansive it's Friday lid it and quit it let's get the chicken in the oven still for twenty five to eight minutes chilies are going in the skillet dry after my kind of scallion crisis / epiphany of yesterday man this is messing me up it tastes so plump and yet cooked scallions tasted cooked how the hell did that scallion get cooked it may be so obvious that yeah of course sections of scallion were just dropped into the broth or maybe they're just blanched on the side like a bright green scallion kind of garnish that's kind of cooked seems stupid but that's kind of maybe the most appropriate thing to what I tasted Oh No so we're gonna do that we're gonna do that we're going for it Oh let's get some water up for our scallion garnish the thing that made me feel like it was a ramp you never know somebody taking like a fresh local you know kind of approach to some kind of Korean dish like no you know somebody's probably doing it somewhere what do I know let's get these out of here so I kind of want these to start to collapse a little bit guys come on we didn't put the friggin Asian pear in there uh like a goon I totally forgot to put the pear in there I was just staring at that thing like hmm it doesn't really seem quite right but let's just keep going you know so I got to get some slices of that in there whatever for che hopefully I won't screw it up chicken I think is done I'm gonna drop one scallion in with the Asian pear the one that I blanched the texture seems correct but that just seems so stupid and fussy to me I can't do it this is really good it's hot I pulled out the scallion just so wouldn't like totally overcook obviously we've got a major difference in color here but this feels more natural and correct this I'm gonna scrap let's do this you can do things with a glove on that you wouldn't do otherwise let's just say that this method feels wack to me having to like fish around in a stew four slices of something that you're then gonna arrange painstakingly but you know what somebody else's vision and you know I can I can respect that they've got like a different idea Jesus Christ it's like so fussy all right so let's get some potato in there definitely gotta get some onion in there chili and then scallions this is past number two I mean it looks kind of crazy right it doesn't look bad but it looks kind of crazy the chicken has that appropriately slightly tough and leathery outside I think I'm getting a little too much ginger flavor in there I need to pull that right back and that Asian pear really balances the dish nicely because you actually get the sweetness in the broth itself that is my onion which is I think appropriately sort of flavorless but there I feel really good about switching from Rams to scallions I think I was in a really bad place with the ramp thing but I'm back and then chili thin-skinned with like good consistent and persistent heat out anyway yeah I think I'm pretty good with what I'm gonna show Christina there's not a whole lot I'm gonna be changing here appearance I'm saying 92% these are the elements I don't think there's anything else going on there that I haven't figured out taste I'm gonna go 90 it's the right heat it's the right depth technique 85 I just am not 100% sure about that chicken and I'm not sure about the marinade and I'm not sure about you know certain things with the work flow there and ingredients I'm gonna go back to 90 I was pretty good about identifying ultimately like what a lot of these things were at least I think I was so overall grade I think is sort of like an 89 all right this is my last chance like I'm fired up to get going so nobody gets bored the Asian pear is something that I've felt pretty good about the entire process tell me honestly the sun's out I'm feeling expansive I'm giving myself at 95% and I don't do that I never want to be on record for like giving myself an a because you just look like that much more of a doofus when you're wrong I just wanted a tiny bit of ginger that was definitely a little too much this morning we're gonna push this along as fast as we can friggin Heat mem yeah this is kind of what I'm doing soup is done chicken is done garnish is done take it to the plate you know moments like this I just like keep looking at this thing and I'm just like these right these are our blistered chilies going on this is the dish I'm gonna serve to Christina I'm back down to an 85 the process of doing it this is one more time just sort of made me start to like doubt everything I can be a B student and be happy you know like literally flying blind with some of these dishes so we'll see Poquette home feeling I get really nervous in the beginning of these things and I get really nervous again at the end I'm nervous for you I would like to present to you mung cheese spicy braised chicken yeah these look really really similar I'm like very impressed Thanks do you know anything about this dish like no I was triangulating kind of like weight like Korean video really like specific takes on dishes Monty came to mind immediately it's known by a couple different names I think she calls it TOC Bochum Tong it's a braised chicken stew and here socially may his chicken was braised before we get into like the specifics I'm just gonna taste the original one one more time now I'm gonna compare this to your rendition it's interesting I can already tell that your fruit it's like a little bit different was hers firmer no okay I love you shirt making me real nervous for some reason this one to me tastes like it was cooked less or cooked for a shorter period of time the flavors of the gochujang are just like a lot more like in your face yeah those flavors mellow out the longer you gonna do them out I'm just going to take a guess that there were some differences in process sure I'm it's not necessarily a braised in the sense that you're sweating out alliums and all that stuff she's not sweating anything out okay it's like everything is going into one pot raw so it's raw chicken that's been kind of accordion and then tucked with the HERA slices it's Apple you tasted Golden Delicious apples fascinating so then you make a seasoning paste out of the goat cheese chocolate gotcha karu some soy a couple of other things and then all of that goes into the pot with the raw chicken water and then that just cooks down there's not a single chili or like Allium element added until almost the end of the cook it's funny when things are that simple it's really hard for me to break out of my kind of mo4 how I would treat ingredients putting like a raw Allium in something if it's it's not a scallion is sort of like with some cold water and I couldn't really figure out the chicken because the way this is kind of dried out I put a little bit of soy rice then and a touch of ginger in the marinade and then just a roast on it so you roasted this yeah so I put it in the oven the texture felt kind of I needed tell me what the texture was actually coming from it was actually milk she she seasons the Hasselbeck chicken with salt and then she lets it sit in a bowl of milk for about half an hour her thinking is that it draws out the impurities or something yes and actually that's like a kind of interesting thing about the Korean treatment of a lot of proteins you wash the Croce's or something rinse it in water like my parents always rinse chicken under the sink I never I didn't really think that the Apple had been put in the chicken from the very beginning I basically put my pear freeform into the stew and then did that as a kind of like artificial plating technique that's kind of what it felt like one other thing that I wanted to point out is yeah I have never seen this made this way before sugar is a sweetening agent in this dish okay this is one of those dishes that you make at home and everyone you know everyone's grandma like has their own way like my grandma uses like bone-in chicken thighs you did a pretty good job of like gathering together all the seasoning you sort of nailed it are you able to tell at all that the seasoning elements for her version were mixed on their own and kind of just dumped in as a paste no I mean I don't think that really matters as opposed to just putting ingredients in one by one I mean I don't think that like makes any I agree notice a little difference putting something directly into a liquid environment it's it's it's the same [ __ ] thing do you want to ding me you know for like charring my Chili's like all you know died on the altar for that ingredients 85 you mostly nailed it there were a couple things you went for the parents of the Apple I personally am NOT going to take it as a doc that you missed the milk because I don't know like not even the supertaster I know could figure it out taste you get a 9000 cool I think that like your flavors were all there for appearance full marks like a hundred percent I feel like we've started there I was like holy [ __ ] these look like totally the same technique I think was like the great downfall of this challenge yeah your technique score is a 64 you went a little crisp which brings your total score however though to a solid 85 ok I think you did pretty great how happy am i that I didn't keep the ramps in this like let's just focus on that for a Clips oh yeah grandpa Clips now I am extremely delighted at the fact that you got such a close approximation to something that I think was not at all the way that you're used to thinking and cooking every day you did a great job oh thank you alright you know that was tough but it was fair the milk is gonna haunt me now so to know that in the end that was the process and the techniques that really kind of did me in that was that was tough yeah I mean look I didn't make an ass of myself and at the end of the day that's kind of what it's about for me anyway I think the more that I go through this exercise the longer I have that blindfold on the better I get not trusting myself in a just kind of intuitive and comfortable way and not beating myself up about what I think or what I don't think and meet just any type of the mess is okay when we maybe me just miss them yeah oh my god that is Kings oh yeah could we be like you know like milk what was supposed to give milk

Channel: Bon Appétit

Views: 2,817,672

Rating: 4.9563866 out of 5

Keywords: chris, chris morocco, chris makes, reverse engineering, chris bon appetit, chris reverse engineering, chris test kitchen, dakbokkeumtang, dakbokkeumtang recipe, make dakbokkeumtang, making dakbokkeumtang, chris makes dakbokkeumtang, recreating dakbokkeumtang, dakbokkeumtang bon appetit, maangchi, reverse engineer, dakbokkeumtang maangchi, maangchi dakbokkeumtang, blind cooking, blindfold cooking, cooking challenge, blindfold cooking challenge, taste testing, food, bon appetit

Id: EteEqlQgr9A

Length: 30min 10sec (1810 seconds)

Published: Tue Sep 17 2019

Reddit Comments

[u/sproge]

Hah, Chris standing in front of the apples saying that he didn't want another "Red Leicester moment" is some amazing forethought from the camera crew, I really think that was intentional.

[u/anxiety_anne]

Just saw this pop up on my feed and I’m so excited. One of my favourite youtube channels recreating a dish from one of my other favourite youtube channels.

Also does anyone know if this falls under the “reverse engineering” flair. I didn’t know what flair to give it.

[u/lagavulin92]

I think Christina was being generous with Chris's scoring

[u/DudeGalactic]

Nobody cared who he was until he put the mask on

[u/theRacistEuphemism]

Chris and Maangchi, I am so excited! I love his masks too, lol.

HAHA, "wtf is she talking about..."

[u/efitz11]

https://gfycat.com/slushytemptingaldabratortoise

[u/themoonmuses]

I'm shook he guessed it was Maangchi's food so quickly.

[u/lexiemadison]

The funniest part imo was Andy dancing in front of blindfolded Chris and Chris thinking it was Gaby.

[u/Trewindle]

One thing I think I took away from this dish is how challenging it can be to cook using techniques and methods you haven't been trained in/are familiar with - look how complicated Chris made this dish as opposed the just throwing everything in the pot!

I would actually be really interested in BA showcasing different cuisines as a way to show cooking methods from around the world as a stand alone series!