Cantonese Radish Soup: The Best Comfort Food You'll Ever Taste | JON KUNG
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- Опубликовано: 1 июл 2024
- Spring has sprung, and I've discovered the ultimate springtime soup recipe to celebrate the season's arrival. Cantonese radish soup is a comforting delight that's perfect for shaking off the winter chill. With just a handful of ingredients and minimal effort, this Chinese classic will soon become your go-to winter warmer.
0:00 The BEST spring time soup recipe
1:16 How to make Cantonese radish soup
2:12 How to prepare pork neckbones
3:02 How to prepare a daikon radish
3:37 Why cook out meat scum?
4:14 How to toast peppercorns
5:32 Let your spring time soup sit for an hour
6:38 My Cantonese radish soup review
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Ingredients Needed for Cantonese Radish Soup:
- Daikon Radish
- Garlic
- White & Black Pepper
- Ginger
- Scallions
- Pork Neckbones
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Cantonese Radish Soup: The Best Comfort Food You'll Ever Taste | JON KUNG
• Cantonese Radish Soup:...
#cantonesefood #recipe #cooking 
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I love coming back to the foods I hated as a kid(radishes) and discover that my grown ass adult self loves them(radishes). Thank you for expanding my soup season repertoire. 💜💜
Honestly it’s like finding an upgrade for yourself
Why am I only now finding you?!? Best channel discover to this half Hong Kongese, mom of 5 who wants to share more of her culture with her children while learning more about it for herself 🥰 THANK YOU for all your amazing work 🙏🏼 This level of cooking instruction in Cantonese food is hard to find in English 🙏🏼🙏🏼🙏🏼
Thank you thank you for pointing out the difference between the daikon v Korean radish!!! Everyone usually says that they’re basically the same when, as you know, they are not. I explain it this way as silly as it may sound: daikon is more like a firm “spicy” potato while the Korean is the same while being a little firmer and pepperier (edit: I wrote the following before watching the end 👊) 🤦🏻♂️🤷🏻♂️ There’s a reason why Korean radish kimchi is so unique. You keep proving why you’re the boss!!!😎 Are there any ways to watch the upcoming event with Eric Kim online? Take care brother!
PS I wish I could like this a million times!!!
Radishes have natural antibiotic properties. This is a great soup when you feel under the weather.
Oh I didn’t know that. More reason to love it
Need this in my life right now!!! You had me at “wintermelon quality” OMG!!!
Comfort food at its best! There is nothing like soup to nourish and soothe your soul.
Agreed!
The techniques here are so applicable to all sorts of Cantonese soups. In regards to the pepper, I was told that some of it has to do with balancing the “cooling” properties of radish with the heartiness of pepper. In our family recipe we add Chinese red dates (aka jujubes) which provide additional complexity while also balancing out the “cooling”. Love your work Jon!
By the way, by your recommendation I went and got myself a Skeppshult pepper grinder, and I could not be happier! What a wonderful little tool to have around the kitchen.
I’m glad you like it!!
yes as i grow up i enjoy the simplicity and healing satisfying feeling of food. and chinese soups are healing but not the tastiest!
I’ve been thinking about this since the short 😍
Yay! I should go back and connect the videos.
Truly talented individual.
Thank you 😊
So simple 😮 love it and will give it a try!
I love these super chill videos. Thank you.
Thank you 😊
Beautiful shooting and editing. Charming cooking . I will try this soup today, going to buy the stuffs now.
Thanks chef
Just cooked this upon seeing this video. Thanks!
This looks wonderful! A simple, comforting soup that can stand on its own or be part of a larger dish or meal is fantastic
absolutely lovely ❤️ thank you, jon! i really like the way you describe tastes, textures and the mouth feel of the food you cook, you always sound so passionate and that passion always finds its way to us viewers
Thanks so much! 😊
Oh. My. God. I just made this and it's absolutely delicious. The pork broth, the spiciness... wow.
I also modified the recipe and made a version for my vegetarian mother, using soy sauce, worchestershire sauce (vegetarian), and mushrooms and she loves it.
Yay!!!! I’m so glad you like it!!
I really like the sound of the soup with either radish. To take it from a light meal to a more substantial one, I might remove some of the meat and dip it in either a chili or a black bean sauce with a little bit of rice on the side or some sautéed greens.
My Cantonese grandmas always made this soup w beef…that’s how I make it now for my kids. I’ve never heard of this w pork. It’s a year round staple for us. I’ll try this w pork too. Pork is always yummy and a staple in our home for all the other Classical Chinese soups like watercress and tofu. Cheers!
this is such a great soup and I honestly don't know why radishes aren't more popular in the West. It's got such a deeper flavor than like potato while not being as vegetabley as carrot.
Yum! Gonna give a whirl with some homemade chicken bone broth and turnips, I think. Daikon means a trip across town to the Int'l market, which is like my Target…there’s no quick dash in for a radish…
I LOVE your videos ❤
Ate this growing but never learned how….
Popo was the genius with “tong”!
Similar to your tong but she used watercress instead.
Appreciate your videos 👍🏻👏🏻
Childhood Comfort Food 🥰
Just cooked this at home. Its a great idea. Can really sub any cut of pork with a mix of gelatin and fat in it. Used pork shoulder myself.
I’m about to try it with Iberian pork
I like soup
Good soup 🥣
“I like turtles”
You are a bougie chef through and through. Love it though. You make the simple soup so elegant… now I have to make it this weekend.
The smiley face at 6:47 should've been the thumbnail
You should do one about Lotus root and pork soup... As a kid, I hated Lotus root, but it is an acquired taste like bitter cucumbers
I definitely want to make this.. now how to get the other half to eat it... hummm suggestions welcome!! In other words help. 😊
I made it tonight. HOLY CRAP....It's soooooo good.
Yay!!!!
@@jonkungI did have to substitute the ginger for galangal, and since I was doing that I added lemon grass and kaffir lime leaves. My husband is from Thailand, so we have tons of Thai ingredients at all times. I feel like the process was exactly the same outside of those exception. It was still a clean broth with so much flavor. My husband added some mushrooms and fried Thai chili paste to his with a little lime juice. I also feel like there's a lot that can be done with this broth. I'm going to play with it today and see. Thanks for this video.
That sounds like it would be good with noodles
@@jonkung It was. Seems I made enough that I was able to freeze the rest of the broth and I've been using it for other things. Turned it into a tum yum soup with noodles. I made kimchi jjigae with it (which the husband also put noodles in). I made Lucas Sin's tomato & egg dough drop soup this morning LOL. It's super versatile, and it's so flipping tasty.
Chef goal..handsome and smart❤
This recipe is also good with lamb shanks or belly. Lamb belly is more my style because its easier and meatier.
Oh hell yes. We love a person who loves lamb
Is there a reason to include the scallions and ginger in the pot of water that gets dumped first? I assume some flavor is lost compared to adding them into the second pot of water only.
What does a mix of both taste like?
Where can I get that knife
How do you like the piggy knob on the cocotte? I’m considering the lobster, because it’s the most extravagant damn thing I can imagine.
👏👏👏👏👏👏👏👏👏👏👏👏👏👏
🙏🏽
Genuine question, why are we boiling the soup instead of just simmering? I’ve always just simmered my broth,unless for ramen. I thought you wanted a super clear broth, wouldn’t the boiling counter that?
I'm in Aberdeen here in Scotlandlandand the street I'm staying in has Romania, African, Chinese, Italian, Indian and Korean shops to raid and fill many kitchen cupboards with delishus googies :/
That sounds amazing
What place are you staying (if you can share)?
Msg has connections to MS y'all.
50f evening? Cold AF only the heaviest soups will do
that low key Apple Watch Ultra 2 flex 👀
It’s the ultra 1 😅
changes in camera setting? it looks a little weird
Yeah sorry. We’re working on some stuff 😅
@@jonkung Dont worry ^.^
❤❤❤❤ did you color your hair ❤❤❤❤❤❤❤❤❤❤ it look so lovely in the video 📹 ❤❤❤❤❤❤i hate soups❤❤❤❤❤❤but loved you❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
I saw dog dog 🐶 dog 🐶 dog 🐶 dog 🐶 dog 🐶 dog 🐶 dog 🐶
Do you think we're attracted to bitter things as adults because it seems medicinal? Because we no longer feel invincible?
This is where someone in the comments asks "u ok bro? 😐"
Aging is hard. 😌☕
Oof. Aint it ever.
Sorry im late to comment, hope there are still leftovers
Mix both radishes in one pot of stock.
Brain will explode.
Ghalee he comes off condescending, cant stand this fool