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

Hello everyone, I'm Christina. I'm here at Test Kitchen bon appetit to have a very secret conversation about my friend Chris Morocco. Once again we are putting your super

taste

r skills to the test and this is mung cheese baulkham tock tongue which is also known as

spicy

.

braised

chicken

and monkey is something like Korean girl julia from youtube chris will have exactly two days to replicate this dish using all the ingredients and the perfect technique, the only drawback is that you will only be able to use your senses of smell,

taste

and in no time. moment during the two days you will be allowed to look at this plate.

I'll be back to see your final creation and I'll be the judge. Is this a kiss mask? I'm getting kind of like Starchild. happening, oh, very interesting, I would say it's like a kind of

chicken

and vegetable broth, for that type of situation, I need you to figure this out. I think it might be like a chili pepper and the pepper itself is a fairly 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, could you put it as a plate on the side so you can arrange some ingredients nicely?

So I have here what appears to be What I assume is a potato. I feel like I'm eating some garlic. It's really delicious. You guys did a great job. Well, I have a slightly slimy and soft thing inside another slimy and soft thing. Very firm. I have another item. I'm going to go ahead and call these chicken breasts. What the hell is going on over my right shoulder. Is there someone like sandblasting the countertops while we do this. It seems a little rude of you. What are you doing with what is? I don't know how to try to get someone to do math problems when they're mildly hypothermic, but it's okay, you know, they put you in like the damn tank, you freeze to death, and then I like you to do it besides, there's this stuff on the channels. like a very soft floppy disk inside a very sharp-edged roast beef thing, kind of like in care or in the Apple family, but why would you actually put Manas in one today, uh, why would you? you put this thing in those bars it's a little incomprehensible I mean, maybe if you could see it, you know Oh lady, it's sweet, it's hot, it's salty, there's funk, there's complexity and there's depth mmm-hmm, it's hot and it's intense and I really like it.

I would say that this dish comes from Korea and I feel that that mystery fruit is the Asian pear. I don't know what happens to the Asian pear when you slow cook it. I have a feeling we'll find out. this is still confusing me could be a ramp could do that because it's not as simple as a scallion this doesn't feel like David Chang you know it's not just like an over the top flavor flavor flavor maybe it's something like a really specific treatment like the one you know someone like Monty is doing, maybe it was quite a trip, okay Gabi, easy, easy, I think I have all the elements to be tubes, this Liam guy sews thin-walled chili segments with some seeds.

There and then we have like our big chunks of raisin potatoes, we think they're Yukon, they had the skin on, it's like they cut it off, honestly, they'd like to go back, it's like there's a scale on that potato. I don't believe it. have mr. chicken with cuts I feel like I'm going to err on the side of throwing it in some kind of marinade rice with soy sugar we need hair mysterious sick and then I have like Bravo work garlic okay, let's go to the supermarket and see what I hope that proves enlightening. We will be fine.

I have my suitcases. I feel pretty good about the fact that it is boneless, skinless chicken breast. Okay, I'm going to get the soy sauce and sugar. Let's see what they have for. gochujang gochujang are fermented soy beans and chili peppers, usually have wheat flour as a thickener, sugar as a sweetener, gochugaru are Korean chili flakes that, along with gochujang, are 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 Leicester red moment where I like walking past the key ingredient I should have seen.

You know, this is a ramp. This action feels good. I'm like 80.% on this, I'm going to pick a couple bunches of chives just to be safe, but I'm not really thinking about a chive, okay let's get some potatoes, a couple heads of garlic and pepper, this is an Asian pear , has a very particular flavor. crunchy texture and I think this mystery fruit ingredient held together so wonderfully even though it was well cooked plums peaches mangoes common apples common pears I don't think it's any of that first, first I didn't get that much flavor from the chicken to be honest, whatever whatever flavor there is, I'm walking around, I'm free range, I feel like something salty has been applied to that chicken and then I feel like it's roasted, okay, that's how I feel, a couple tablespoons of soy sauce , unseasoned rice.

Vinegar I'm going to put a little sugar. It's very difficult to say what flavors were present in the chicken, but this will just be our starting point. I'm going to make some cuts here. I'm going to let that sink in. here not for so long I just want them to get a little color a little judge am I doing it? I'm not doing tons of garlic here maybe I'll do a couple of sliced ​​cloves just a touch of neutral oil sweat Scoop out some of that lightly browned garlic around the edges and add a little bit of water so while it's heating up we just find the extra spice, go to John O, go to Garo, they are Korean chili flakes, they are sweet in their They are also earthy, they have no seeds, so they are not very

spicy

, which means you can use a lot of them, so we will do a teaspoon of gochugaru.

Here's a spoonful of gochujang. You can see how much flavor these ingredients can have. Give it your food I like it What I felt about this dish was that the body came mainly from the slight decomposition of the potato that was cooked in the broth so I think they were peeled potatoes I didn't get the skin on the potato, this could be correct . I don't know, I'm going to do this maybe in half like a couple of these bigger guys, you know that expression like you ogle. I've always been teased my whole life for eating with my nose first, you know? as I always smell everything before trying it when I was a child I was obsessed with the smell of this Strawberry Shortcake brand shampoo I wouldn't give it up for anything I just love the smell yes, moment of truth Asian pear, let's see what happens, like this which I don't think I had skin on that pear, so this is what I felt like you had a kind of cut on your face and then you have this natural shape on the thing, it's almost like the pear and the watermelon had a honey, very good, no sorry, a little garlic on the chopping board, thanks, I hope it stays together, if it doesn't then I don't know, I don't even know what to tell you, I'd say I'm 75 years old. % confidence in what I have in this pot.

I have a neutral oil, garlic, water for John, go to garu. Yukon Gold Potatoes - Asian Pear. Let's put a couple of pieces of chicken on a platter and put them in the oven before finishing in the stew for 25. These are Korean hot peppers, let's see what happens when we put a chili and a dry pan, but then ramp them. I don't think I want the cables for easy. I have a slightly slimy and soft thing inside another slimy and soft thing. very firm look how when you go in there it gives you layers upon layers the transitions with a chive are like now I doubt everything stinks a ramp is very firm while a chive as soon as it cooks it becomes very slimy.

I'm leaning towards this only because it stood much firmer. I'll quickly burn them on the side chutes that come in and then add them to the pot with our stew and see where that takes me. I feel like I'm going out to some lives here, look at that flap, look at that flop, it's really hot, that's the texture I'm pretty sure I was trying, it was a real moment, so I've got my ramps sizzling. I'm just checking what it is. The thing about these peppers, the pepper itself is a pretty thin-walled pepper, but it still didn't taste charred.

I mean, I'm not sure it's been 10 minutes. Seems a little ridiculous, right? This is really what I have to like. small slice of Asian pear stewed in it's not beautiful right now it doesn't do it for me I feel a little uncomfortable with how it looks let's make this chickens in the pot how about you live with that? How do you like me now? There is something a little unpleasantly leathery about this, like very wrinkled. I felt like before they were a little bit tougher and visually it's very distracting, so I have my stewed potato, I'm going to get my chicken and I'm going to get some. of that Asian pear on those bars, this is like it suddenly seems crazy to me.

I probably need to scale these guys' decisions, ma'am, so I'm going to trim them like if I did this right now, it looks like just a workflow that Who's serving a dish like this? You have boiling chicken that burns your fingers. Are you really going to sit there and like fish out chunks of crazy pear and build it like that? It's in the same thing. I'm labeling my broth on my plate here and I'm going to top it with blistered chiles, something like that. This was my first chance with this dish. You know, these middle sections of ramp.

I feel like they shouldn't be so cooked. Oh, no one tastes strange. Don't know. So I know that the chili component feels pretty good with this kind of texture, it makes sense, feels good with the potatoes, it doesn't heat up, it's certainly good in the broth. I need to pay attention to the flavors of the chicken a little more, all the flavor of the broth, completely. washed what I did to it, the pair could be cooked a little less, but otherwise I feel 90% sure it's Asian pear and not something else, this is 90% working. I feel like I have the right flavors. here the appearance can be more than 85%.

I just can't say what's going on with that ramp situation exactly in terms of ingredients. I would say 85%. I think there might be some things going on with the chicken, there might be an extra ingredient or two in the broth technique, you know, I'm going to go 90. I really think chickens are roasted, casseroles are constructed like a stew, and chilis They blister somehow so I feel pretty good about most of it overall I think m in 85 to 87 and solid B territory if I get anything above C I'll be very happy. I'm about to try the dish one last time before I have to put up my own dish store version and I need to try.

I like to filter out the noise and just see what's really happening, has happened, has happened, okay, we're back, I'm just trying to separate all the elements here, this chicken has really opened up, you know, that's a little wild and some of these bars have a couple of slices that 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 about it. how my asian pear tasted raw, this one tastes slightly different to me but I was really happy with the way it cooked so I'm going to stick with it, it seems to be something I missed on the first pass. that's white onion, it's completely tasteless, man, this is ruining me, it's not my dish, there's a little knot where the shaft is like meeting the top leaves and those top leaves seem to be hollow, like a scallion, not like a ramp.

It tastes so plump and yet cooked that it doesn't taste dry or leathery anyway those ramps got the ramps. I think it was kind of a dead end. Anyway, I don't know. Still I feel confident that this is a Korean dish. My first assumption was. Mon Chi I'm going to continue with this. I would really feel pushed to extremes, whatever is happening here. I'm a little impressed. Actually tomorrow I will present my second version of this dish. Christina J and we'll see what happens and I may just be dropping my imagination score by a b2 let's call it C+ so yeah some things to think about we're back second day the sun came out knives out I'm ready that is. my shake I'm sorry I wanted to drink it all before you came, we had a pretty deep conversation about how the concept of this dish lasted, no spoilers, no, no, or you were having an existential moment about your chicken, clearly something is up .

It's been done, but how sure are you it's chicken? Someone has actually fooled me into believing it is a boneless, skinless chicken breast. What is your biggest question mark? Oh, that fruit, I mean, I feel like I can say, "Oh, yeah, you." I know how to do this, I know the body of knowledge that you have about what you're doing here and you have it interesting, okay, I'll see you later, okay, I'll go over it a little bit, okay, let's start with the broth. The garlic goes into the neutral oil and I'm going to put the onion next to it.

I'm going to use white onion and something like large chunks two tablespoons unseasoned rice VIN 1/2 teaspoon sugar 2 tablespoons regular soy sauce and then I'm going to grate ginger so something happened to the chicken and it's my job to find out where our spoons go. I don't know how someone cooks 100 spoons in a day without you knowing, aren't they tasting it? food Molly, do you use tasting spoons every day or do you just like to taste with a spoon, what is your go-to spoon?tasting? Look, I don't ask for much, I just want spoons, I want spoons everywhere, every station should have two things, big spoons, little spoons, I'm going to make some deep cross cuts and then the chicken will go into the marinade where it will hang maybe for the next 15 to 20 minutes the onion.

I don't want it to be caramelized and completely soft, so I just add a teaspoon of gochugaru and then I'm going to make two tablespoons of gochujang to have my Yukon Gold lid. I'm at 80%. There could easily be something else I need here that I just don't have, but I'm fine, let's crank it up to 85. I'm feeling good and expansive, it's Friday, cap it and leave it. Let's leave the chicken in the oven for another twenty-five to eight minutes. The chiles are drying out in the pan after my kind of chive crisis/epiphany yesterday, man this is ruining me.

It tastes so meaty and yet the cooked scallions tasted cooked, how the hell did that scallion get cooked? It may be so obvious that yes, of course, scallion sections were simply tossed into the broth or perhaps they were just blanched on the side as a bright green scallion. a type of garnish that is a little overcooked seems stupid, but it may be the most appropriate for what I tried. Oh no, so let's do that, let's do that, let's go for it. Oh, let's prepare some water. our chive garnish which made me feel like it was a ramp you never know someone is taking it like local fresh you know, kind of an approach to some kind of Korean dish like no, you know someone is probably making it somewhere What do I know, let's get these out of here, so I want these to start collapsing a little bit, guys, come on, we didn't put the damn Asian pear in there, uh, like a bully, I totally forgot to put the pear in there, just I was looking at that thing. like hmm, it doesn't actually seem quite right, but let's move on, you know, so I have to put some slices of that in there, whatever for the che, I hope I don't ruin it chicken, I think it's ready, I'm going to leave drop one. chives with the Asian pear, the one I blanched, the texture seems right, but it seems so stupid and delicate that I can't do it, this is really good, it's hot.

I removed the chives so I didn't want to overcook them. Obviously, we have a big color difference here, but this feels more natural and corrects this. I'm going to throw it away. Let's do this. You can do things with a glove that you wouldn't do otherwise. Let's just say this method feels crazy. For me, having to like fish in a stew, four slices of something that you're going to painstakingly fix later, but you know what someone else's vision is and you know I can do it. I can respect that they have a different idea. Jesus Christ, it's like very picky, okay, so let's put some potato in there, we definitely have to put some onion, chili and then scallions, this is already past number two, I mean, it seems a little crazy, right, It doesn't look bad, but it does seem a little crazy, the chicken has that slightly tough and chewy exterior, I think I'm getting too much ginger flavor in there.

I need to remove it and that Asian pear actually balances the dish very well because you actually get the sweetness in the broth itself, which is my onion, which I think is appropriately flavorless, but I feel very good about switching from mutton to scallions. I think I was in a really bad place with the ramp thing but I'm back and then thin skinned chili with a good consistency and lingering heat anyway yeah I think I'm pretty good with what I'm going to show you To Christina, there's not much I'm going to change here. Appearance. I say it 92%.

These are the elements. I don't think there is anything. more things going on there that I haven't discovered flavor I'm going to go 90 is the right heat is the right depth technique 85 I'm just not 100% sure about that chicken and I'm not sure about the marinade and I'm not sure of knowing certain things with the workflow there and the ingredients. I'm going to go back to 90. Ultimately, I was pretty good at identifying what a lot of these things were, at least I think I got an overall grade, I think it's something like an 89, okay, this is my last chance, I'm excited for getting me going so that no one gets bored.

The Asian pear is something I've felt pretty good about throughout the entire process. Tell me honestly, the sun is out. feeling expansive I'm giving myself 95% and I don't do that I ever want to go on record for giving me an a because you look so much dumber when you're wrong I just wanted a little bit of ginger which was definitely too much this morning. We're going to push this as fast as we can. Warm up, yes, this is what I'm doing. The soup is ready. The chicken is ready. The garnish is ready. Take it to the plate, you know, at times like this I like to keep looking at this thing and think like this, these are our blistered peppers, this is the plate I'm going to serve to Christina.

I'm back down to 85. The process of doing it, this is once again, just made me start to doubt everything. I can be a B student and be happy, you know, literally fly blind with some of these dishes, so we'll see Poquette at home really feeling me. I'm nervous at the beginning of these things and I get really nervous again at the end. I'm nervous for you. I would like to introduce you to spicy

braised

chicken with mung cheese. Yes, they look very similar. I'm very impressed. Thank you. Know? anything about this dish like no I was triangulating something like weight like a Korean video really like specific shots of dishes Monty immediately came to mind he's known by a couple different names I think he calls it OCD Bochum Tong is a braised chicken stew and here socially Your chicken may have been braised before we got into the details.

I'm going to try the original one more time. Now I'm going to compare this with your interpretation. It's interesting. I can already tell that your fruit is a little different. Hers is firmer no, it's okay, I love you, the shirt makes me really nervous for some reason, this one to me tastes like it was less cooked or cooked for a shorter period of time, the flavors of the gochujang are much more similar to your face, yes, those The flavors mellow the longer you make them. I'm just going to assume there were some differences in the process.

I'm sure it's not necessarily a stew in the sense that you're sweating out alliums and all that stuff. not sweating at all, it's okay, it's like everything is raw in a pot, so it's raw chicken that's been sort of accordioned and then stuffed with the HERA slices, it's apple, did you try the Golden Delicious apples, fascinating, like that that you then make a seasoning paste with the goat cheese. chocolate gotcha karu a little soy a couple more things and then all of that goes into the pot with the water from the raw chicken and then it just cooks, there is not a single chili or Allium element added until almost the end of cooking, it's funny when things are that simple, it's very hard for me to get out of my mo4 type.

How would you treat ingredients by putting raw Allium on something if it's not chives? It's like a little cold water and I couldn't really understand it. I took out the chicken because since it dries out a little bit, I put a little bit of soy rice and a touch of ginger in the marinade and then I just roasted it, so you roasted it, yeah, so I put it in the oven to get the texture. . I felt like I needed to tell myself what the texture was really coming from. It was actually milk. She seasons the Hasselbeck chicken with salt and then lets it sit in a bowl of milk for about half an hour.

The thought of it is that it extracts the impurities or something, yes, and actually that's something interesting about the Korean treatment of many proteins. You wash the Croce or something, rinse it with water, like my parents always rinse the chicken under the sink. I never, really didn't think about that. the apple had been put in the chicken from the beginning. I basically put my pear freeform into the stew and then did it as a sort of artificial plating technique, that's what I felt, another thing I wanted to point out is Yeah, I've never seen this done this way before sugar was a sweetening agent in this dish.

Okay, this is one of those dishes that you make at home and everyone you know, everyone's grandmother, gets their way, like the ones my grandmother uses, like bone-in chicken. thighs, you did a good job of bringing all the seasonings together, you kind of nailed it, can you say that the seasoning elements for their version mixed on their own and were just thrown in like a paste, no, I mean? I don't think that really matters as opposed to just putting the ingredients in one by one. I mean, I don't think that does anything. I agree that you will notice a little difference when putting something directly into a liquid environment, it's the same thing right? you want to hit me, you know, for charring my chili, like everything you know died at the altar for those 85 ingredients, you mostly nailed it, there were a couple of things you chose for Apple's parents.

Personally, I'm NOT going to take it as a Doctor, you missed the boat because I don't know, not even the super taster I know could figure it out. I started there. I was like holy shit, these totally seem like the same technique. I think that was like the big downfall of this challenge. Yes, your technique score is 64. You were a bit sharp, which brings your total score, however, to a solid 85. Okay. I think you did great, how happy am I that I didn't keep the ramps on this? Let's focus on that for a moment. Clips, oh yes, grandpa, Clips now.

I am very delighted by the fact that you got such a close approximation of something that I think was not at all the way you are used to thinking and cooking every day. You did a great job. Oh thanks. Alright. You know it was hard, but it was fair. Now the milk will chase me. So knowing that in the end, that was the process and the techniques that really affected me, that was difficult, yeah, I mean, look, I didn't make a fool of myself and, at the end of the day, that's what it's all about for me, anyway.

I think the more I do this exercise, the more time I have blindfolded, the better I feel: not trusting myself in a fair, intuitive and comfortable way, and not beating myself up for what I think or what I don't think and find. . Any kind of mess is fine when maybe I just miss them, yeah, oh my God, that's Reyes, oh yeah, could we be like, you know, like milk, what milk was supposed to give?