Must-try Korean chicken stew ๐ฒ [Stars Top Recipe at Fun Staurant : EP.293 | KBS WORLD TV 251103
– A needless recipe. / – A needless recipe. The second one. Everyone loves this. It’s Korean comfort food. Spicy braised chicken. Spicy braised chicken. – This is… / – This dish… – It’s labor-intensive. / – Right. What’s unneeded for spicy braised chicken? Stop asking questions and just watch. (No words needed) No words needed? The first thing I need is… – Chicken. / – Chicken. Obviously. For spicy braised chicken… – What? / – Why are you here? – Who? / – What’s this? His wife. That’s your wife? For spicy braised chicken… – What? / – Why are you here? – Who? / – What’s this? His wife. That’s your wife? Gosh. I saw a woman walking, and she was so pretty. She’s so beautiful. She approached me, and it felt like a dream. Gosh. It was love at first sight for Kangwoo. I spent half my life with her. Romantic guys like him are uncommon. Yeah, the letter. Muyeong, Muyeong, Muyeong, Muyeong, Muyeong. He wrote her name five times. You scared me. I thought you were a ghost. Isn’t this her first time on the show? – Yeah. / – Yes, it’s the first time. (Bashful) (LOL) He’s so happy. Honey, what’s up? Why are you here? To see how good you are. Oh, to see how good he is. My wife actually has a Korean cuisine chef license. Oh, really? She isn’t a master. She just has a license. She just has a license. So you’re cooking for an audience. Yes, it got me nervous. I just do whatever I want in the kitchen. But my wife is a bit strict. She’s very strict. “Don’t do it like that.” “Don’t cut it up like that.” Cooking in front of my wife… It’s uncomfortable. I want you to acknowledge this recipe. Gosh, how nice. It’s very new. I wanted her to acknowledge this dish. This one for sure. Let it boil. It’s a lot of work if you do it by the book. – Spicy braised chicken. / – Right. Yes, it’s very labor-intensive. You have to make the sauce… (Tossing it in the sauce) Spicy braised chicken is labor-intensive. Right, it really is. It’s a huge pain to make. But this is really simple. I simplified the process. Oh, really? Interesting. It doesn’t have to be complicated. Spicy braised chicken that isn’t complicated. It doesn’t have to be complicated? – I think it’ll take a lot of time. / – Yeah. Isn’t that illegal? Why are you all so doubtful? (Why don’t you guys trust me?) Doubt leads to more doubt. – Just watch. / – We’ll trust you. Just half of an onion. Just cube it up, honey. Got to prep the veggies. Just give it a rough chop. Gosh, my eyes really sting. My eyes sting from here. – Honey, what about me? / – You’re wearing glasses. – True. / – Honey. Honey. No lenses. – How cute. / – No lenses. He got cute with her. Yeah, he got all cute in front of his wife. He said it cutely. Right. – So affectionate. / – No lenses. You’re wearing glasses with no lenses? Just for style. My eyes sting too. My eyes sting too. Your tone of voice changes in front of your wife. Slice the green onion diagonally. Wow, he’s so good with a knife. It has to be more diagonal. (His licensed chef wife) (isn’t happy with his knife work) She gives me grief over things like this. The licensed chef… That’s not slicing it diagonally. Taeeun, get your mom out of here. (Free-spirited romantic chef) (Versus the strict licensed chef wife) You’re not helping me at all. You’re actually distracting me. She kept nagging. She’s getting frustrated. Slicing in the air. What? You want to grab a knife now? Her form just now… This is frustrating. – You’re frustrated? / – Yeah. It’s a lot more fun with his wife on the show. Make it more diagonal. Diagonal? Like this? More, more. Like this? Slice it like this? Like this? Slice it like this? Like this? (I’m going to rebel!) (47-year-old Kangwoo gets rebellious) I rebelled a bit. I didn’t tell you to do it like that. – There’s no middle ground? / – Yeah. Their chemistry… – We’re the same age. / – That’s so cute. So we joke around a lot. – Not so angular. / – Less? – Yeah. / – Like this? – The angle is narrow now. / – That’s right. – Longer. / – Right. – Geez… / – Like this? She can’t help noticing. This is good enough. I agree. – These are all the ingredients. / – Huh? – Really? / – Already? Huh? It’s so simple. No potatoes? I’m not adding potatoes. – I don’t use potatoes. / – Huh? – No carrots. / – What? How can you make it good with just that? But I’m adding… I add something different. What is it? I’m curious. I’m adding radish. Radish. I’m using seasonal fall radish. Wow, that’s new. A good radish is delicious. That does sound good. It’ll be like braised fish. – Like braised mackerel. / – Yeah. I love braised mackerel. Braised chicken and radish. It’s braised chicken and radish. That looks good. Just peel the radish. Fall radish is delicious. Turning and peeling. He’s not using a paring knife. Use a paring knife. I wanted to look cool. Honey, when I was filming “Le Grand Chef,” I had to peel dozens of radishes. Back in my day… This is faster. – Wow. / – This is really hard to do. A paring knife would be much faster. – No, I’m done. / – Offense and defense. (The radish becomes milky white in an instant!) (The romantic chef wins this round by decision) I’m done already. (Annoyed) Clean up the scraps right away. I clean up right away. Cleaning is a cooking fundamental. That way, you can get a license. – Right. / – Right. She acknowledged this. You have to clean as you work. Ms. Licensed Chef, why don’t you clean as you work at home? I do. Gosh, the two of them… – Just throwing things out there. / – Fact bombs. – I don’t know about that. / – I’m licensed. – You didn’t just clean up for the license? / – No. I have to get a license too. A third of a radish. This doesn’t look right. Why? Dang, I messed it up. Oops. Too thin. Whatever. Let’s keep going. I said to consider the thickness. It’s harder when you’re watching me. You’re nervous in front of the master. In front of the master… They’re so cute though. (Even their arguing seems lovely) Oh, whatever. That’s nicely sliced. Let’s just use this. I’m going to clean the chicken now. I get sick of cleaning chicken. Yeah, you don’t want to touch it. Right. But I always clean the chicken at home. I always clean the chicken at home. I always clean the chicken and fish. Such a great husband. He’s so sweet. I always get it clean, but I’ll get it extra clean today. Removing the guts… Cleaning off the blood will get rid of gaminess. It’s good to take this stuff out ahead of time. Since it’s for my kids… – Chicken bones can be sharp. / – Right. You usually trim the fat too. But this needs some fat. – It adds flavor. / – Right. For the braised chicken. You need some chicken fat. Now, I have to get this dry. I make sure to get the chicken dry. – That’s a key point. / – To get rid of gaminess. I’m going to score it now. So it gets nicely seasoned. I’m scoring the chicken. Okay, ready. The chicken is prepped. You have to boil it. Yes! Yeah, you have to parboil it first. I always precook the chicken. But I’m not going to boil it. No need for that step. That would cut down a lot of time. Won’t it be gamey? – That’s what you think. / – Yeah. But not mine. I sound so arrogant. (Embarrassed) “But not mine.” “Mine won’t be gamey.” It better not be gamey. I’ve tried it and it’s not. Not mine. I have a tip for this. Braised chicken that doesn’t need boiling. I have my own method. What is it? I’m adding an ingredient that you never imagined. What is it? Potato starch. – Starch again? / – Starch for this dish too. Starch again. He’s like the spokesmodel for starch. Right. First, two pinches of salt. Two pinches of salt. My tip for this is starch. Wow. – 2T. / – It’s all-purpose starch. You have to ask me now. (Suddenly insists on a question?) Why am I adding starch? Why are you adding starch? Suddenly using honorifics. – Starch? / – Yeah. That’s a good question. A good question… This is funny. Why do you add starch in Chinese cuisine? – To thicken the sauce. / – Right. It sucks up the moisture. Right. And it helps the seasoning cling. Right. It tenderizes the meat. It’s the potatoes or glass noodles that play that role, but he’s using starch instead. – It gets rid of gaminess too / – Oh… – He makes great use of starch. / – Yeah. What a great idea. He makes such great use of starch. (Burner on) Put the pan on the burner. Add oil. Use plenty of oil. – So that’s how he does it. / – He’s grilling it. Skin side down. That’s why I left the skin on. You might want to turn it, but just wait a bit. You grill the chicken to release the fat. Oh, you grill it. That’s why you don’t parboil it. – It gets rid of gaminess too. / – Right. – It gets rid of the bad smell. / – Yes, the gaminess. Once it’s golden brown like this, turn it. (Time to turn the chicken) Nice color. The color looks so tasty. So it should look like this. Oh, it smells good. That’s just grilled chicken. Just eating it like this would be delicious. The drumsticks look delicious. You don’t usually praise me like this. Does it really look good? It really does. Are you hungry? No, it’s like the place we order chicken from. Oh, really? – The grilled chicken chain. / – Yeah. – That place. / – Oh, wow. Then you could ask me this. You could ask me this. (Insists on a question again) “When will you add the radish?” When will you add the radish? Just wait. (Just wait) – She’s good at going with his joking. / – Yeah. Once the other side is cooked… Once the fat is released… Yeah, it’s starting to release fat. You lower the heat. So how do I add the radish? Push the chicken to one side. Oh, in there. Put it in. In the fat. (The radish goes into the empty space!) Two pinches of salt. – This is going to be good. / – Yeah. The radish goes on the bottom. And the chicken goes on top. The radish will be coated in chicken fat. (Grilling the radish in chicken fat for more flavor) Won’t it burn? – Huh? / – Won’t it burn? No, because of the radish. This is how we make braised fish. Like a typical braised dish. Right, like braised fish. (While the radish cooks in the chicken fat) Just leave it like this – and make the sauce. / – This is very important. (Time to make the sauce) 3T of chili powder. 3T of sugar. 3T of cooking wine. 3T of soy sauce. 3T of everything. 3T of chili paste too. Oh, it’s 3:3:3. I made it like this so it’s easy to remember. 1T of oyster sauce. Just eyeballing it. 1T of oyster sauce. 1T of minced garlic. 3:3:3:1:1. Now, a moderate amount of pepper. That’s it. – It’s so easy. / – It’s easy to remember. The sauce for braised chicken and radish. Chili powder, sugar, cooking wine, soy, chili paste. (1T each of oyster sauce and minced garlic) (As much pepper as you like) Aren’t they so simple? The ingredients? They’re very simple. Honey, let’s see how cooked the radish is. It’s halfway cooked. If you look at this end. The water from the radish combines with the chicken fat… Veggie water and chicken fat on the bottom. The sauce goes on top like braised fish. – Oh, like this. / – On top. Like braised fish. (It looks so good) The sauce is going to drip down from the top. And coat everything. This will be great with rice. Now, 600ml of water. That’s the same bowl he made the sauce in. Just using the bowl and the wok. It looks just like spicy braised chicken, right? The radish chunks look like potatoes. Yeah. As it reduces, everything will get seasoned. – Your wife is surprised. / – Yes. She was doubtful at first. People might say that this isn’t real spicy braised chicken because I didn’t use potatoes. Some people really like the potatoes in this dish. We always expect that radish will make the dish better. True. Adding water and letting it boil improves the texture, and you get the sweetness from the radish. So you don’t miss the potatoes. – Radish is better than potatoes? / – Yes. (Once it’s boiling) (Put a lid on and let it boil for 20 minutes) – Wow! / – That’s it. Looks good. The braised chicken and radish is done. The broth is thick now. Nice and thick. Because I added starch. That thickens up the broth. This would be good stirred into rice. – Totally. / – Yeah. So you have to add starch. That’s why I didn’t add potatoes. It would get too thick? Yeah, if I added potatoes to this, it’ll be too thick. – I want to try the radish in there. / – Me too. I bet it’s delicious. – No need for boiling or rinsing. / – Right. No need for potatoes either in this braised chicken. It looks so good. (How does the braised chicken and radish taste?) My wife doesn’t like to praise me. Since she has a Korean cuisine chef license. (Gulp) It’s good. – It’s seasoned right? / – Yeah. It tastes like the kind that’s sold. It’s good. He’s so happy. – Gosh. / – Grinning ear to ear. Another bite after praise. I picked the meat off the bone. You like the breast and I like the drumsticks. We’re soul mates. This is compatibility. We don’t fight. (Cringy) Stop it. We’d fight all the time if we both liked drumsticks. (Kangwoo tries the drumstick) Mmm! It’s perfectly seasoned. This will be perfect with rice. She said it tastes like the kind that’s sold. – The seasoning. / – It’s not gamey. – She said it’s not gamey. / – It’s not gamey. She acknowledged it. I can’t eat gamey chicken. How’s the radish? It’s good. Right? Yeah, the radish is good. The radish is key. – The radish looks good. / – I bet the radish gets rid of gaminess too. – I bet it’s refreshing. / – It’s so good. – It’s good? / – Very impressive. The Korean cuisine licensed chef is saying it’s good? It’s good. Muyeong-approved braised chicken and radish. When radish is boiled down, – it’s better than chicken. / – Yeah. That’s how you should eat it. A successful recipe by the romantic chef. I could eat a bowl of rice with just the radish. A needless recipe. I have to try this. Let me go take this to the kids. They’ll love it. It’s good, so eat it. – Mom, is this radish? / – Yeah. I ate all the radish. – They liked it. / – The radish is good. They like the radish. Hey. That was Jaea. You didn’t have to pat his back, and he burped. – It means he enjoyed the food. / – That’s for real.
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Mon 23:15 | Re-run: Tue 06:00, 12:40, Sun 16:15 (Seoul, UTC+9)