Kinda true? 😅 I sometimes put a spoonful of salt in my hand just to recalibrate my senses. Or when I'm teaching. Or when I have delusions of writing a recipe.
@@ShovelChef Ain't nothing delusional about writing a recipe, write it out and share it! Some of the best dishes have come from just experimenting in the kitchen ❤️
You don't need to come down on it one way or another, but just to say... amongst the whole youtube chef-bro culture which is so prevalent right now (and not *always* bad, but that's whatever) you are an absolute breath of fresh air. That's all I wanted to say. Keep on keepin' on Chef Jon Kung :)
If you use a damp towel under your cutting board it won’t move around on you and lessens your chance of cutting yourself. Also a plastic semi flexible bench scraper is very helpful for anything minced. Run it along your knife or cutting board to make your piled and then you can also use it to scoop and transfer the minced item. 🤙🏻
Thank you for this. I just cooked this tonight and I'm blown away by the results. Perfect medium rare from tip to center. It's tender and so flavorful. Super underrated cut of meat.
Like collagen doesn’t start breaking down until past 130 so I don’t see how he just brought it up to 115 degrees and seared it without it being tough as leather
I love that moment when a recipe we 'imagine' first before cooking ends up being more tasty than we expected! I dream up recipes a lot and mash things when I'm in the kitchen and it's always a great feeling when 'recipe dreams' make good food. (My last home run was a bastard rib sauce combining Korean and American spices in a base of flame roasted red peppers to replace tomatoes)
I honestly think you are a cool cook! I’ve been watching your videos for some time now, and, they have absolutely inspired me to be more creative in the kitchen✨ You are amazing! You are awesome 👏 thanks for sharing!
Dude, I had to stop the video 1:12 in just to say that you are fucking hilarious and I can’t get enough of your longer videos. Don’t ever think about scaling back your personality bro.
Not only did I come across your channel accidentally, but I found an amazing recipe, technique, musical artist (PhorHead is awesome btw, ty 🙏)and RUclipsr all at once. Sub'd and liked almost instantaneously. Can't wait to see more of your stuff!
The baby I’m watching calmed down considerably and was staring at my phone while this was playing, he must like your voice lol Also does anyone have suggestions for what else I could put with that sauce? It looks amazing :)
You culinary son of a amazing 2 parent home! I'm trying this tomorrow for dinner. And everything I've tried from you has been delicious! I need a chicken feet recipe become my weird sons love chicken feet. No one else eats them but my 7 and 9yro.
I had a blast watching your video. I have the chuck steak and I'm gonna try it tomorrow. I hope it's as fun making as your video was to watch, and that it tastes as damn good as it looks like your's was! Thanks much for the great video and suggestion.
Oven really looks like a Sandra! She doesn’t vaccinate and believes her daughter will not have sex! Wait … „wrote the recipe down in my book“ … you‘ve gotta book coming? Where can I preorder?
Damn, this looks good. Do you have any suggestions on how to minimize smoke generated when searing the steak? Your steak didn’t seem to generate too much smoke. Also, you suggest a stainless steel pan to sear. Is there any advantage over cast iron?
You “have no need for four lbs of meat in one night?” If you do you have enough for about three meals. Do you let the roast come to room temperature for a time before it goes in the oven? This method looks awesome!
I really enjoy watching your videos and your tone. You come across very authentic, I learn, and the food looks great! I’m inspired to try this out tonight! I too have an electric oven. The struggle is real, but it’s also taught me how to time things well in the kitchen. Keep up the great work!
The thing is though, sous vide equipment is now down to almost nothing. I actually bought a sous vide machine from China, and it was around US$35 shipped. It arrived yesterday and looks and feels legit. I haven't had a chance to use it yet, but looking at the reviews, it seems to work fine.
Ah yes the metric sploosh 🧑🍳 And many a time have I done the same thing where you make something and it’s like GET ME A PEN. But this looks delicious and I will definitely be giving it a go. Thank you!
You might consider putting a damp towel underneath your cutting board so it doesn’t move around so much when you’ve got some serious chopping that needs to be done. “Safety 3rd”
Would like to see what you think of an Asian alternative to chimichuri sauce which is Vietnamese scallion oil or as it would translate to English "onion fat"
Hello do you have any advice on growing my RUclips channel on subscribers? I started November 19th 2021. Is it because I only do RUclips shorts? I love your work!
I can eat 4 lb steaks in a night. In fact, thats all i eat, unless i have no other choice, which is rarely. Red meat is a cure all, all nutritious, all delicious food that will eliminate constant hunger and feeling yucky after eating, like fast food does. Everyone is different, but for most, red meat is all thats needed for food
The "look it's an oven!" pose got me good 😂🤣
“Behold” 😂
"Chefs don't measure" Extremely accurate statement. 😂😂
He's like "we tell you measurements but don't know if they are correct" and I'm like LEGIT THOUGH
We measure, but not with foreign utensils. We measure with our senses... Mostly taste/smell.
Kinda true? 😅 I sometimes put a spoonful of salt in my hand just to recalibrate my senses. Or when I'm teaching. Or when I have delusions of writing a recipe.
@@ShovelChef Ain't nothing delusional about writing a recipe, write it out and share it! Some of the best dishes have come from just experimenting in the kitchen ❤️
A good chef will generally weigh the options they have on hand, usually with a scale.
You don't need to come down on it one way or another, but just to say... amongst the whole youtube chef-bro culture which is so prevalent right now (and not *always* bad, but that's whatever) you are an absolute breath of fresh air. That's all I wanted to say. Keep on keepin' on Chef Jon Kung :)
Why?
Your videos are getting better; I liked how this one had some personality coming out in your commentary with humor. Steak looked amazing.
If you use a damp towel under your cutting board it won’t move around on you and lessens your chance of cutting yourself. Also a plastic semi flexible bench scraper is very helpful for anything minced. Run it along your knife or cutting board to make your piled and then you can also use it to scoop and transfer the minced item. 🤙🏻
^ THIS
I’ve never heard of treating a Chuck roast like a steak but this looks so freaking good. I can’t wait to try it. Thanks!
Watching a chef enjoy their own food after cooking it is satisfying in so many ways.
Thank you for this. I just cooked this tonight and I'm blown away by the results. Perfect medium rare from tip to center. It's tender and so flavorful. Super underrated cut of meat.
Wow I always thought chuck roast had to be slow cooked. So reverse searing to medium rare really is viable?
@@ShoeBoyReview yeah, I have the same question. I’m trying to cook this tonight and he never really even said how long he kept the steak in there for
Like collagen doesn’t start breaking down until past 130 so I don’t see how he just brought it up to 115 degrees and seared it without it being tough as leather
@@taxmansanchez5920 let me know how it goes and if you figure it out!
This general recipe and preparation are going in the rotation.
Thank you!
I love that moment when a recipe we 'imagine' first before cooking ends up being more tasty than we expected! I dream up recipes a lot and mash things when I'm in the kitchen and it's always a great feeling when 'recipe dreams' make good food. (My last home run was a bastard rib sauce combining Korean and American spices in a base of flame roasted red peppers to replace tomatoes)
Chuck roast was the first steak I ever made for myself - just cooked it as a giant steak
As much as I enjoy your recipes and direction, I actually love your dry and acerbic sense of humor. Felt bad(ish) I laughed at Sandra and Britain
It’s one of my favorite things about his channel haha the subtle comments and his kitchen!! It’s so coolllll
I honestly think you are a cool cook! I’ve been watching your videos for some time now, and, they have absolutely inspired me to be more creative in the kitchen✨ You are amazing! You are awesome 👏 thanks for sharing!
I got so excited to see your video :) I needed it after a rough night
Dude, I had to stop the video 1:12 in just to say that you are fucking hilarious and I can’t get enough of your longer videos. Don’t ever think about scaling back your personality bro.
Reverse sear is S tier!
Not only did I come across your channel accidentally, but I found an amazing recipe, technique, musical artist (PhorHead is awesome btw, ty 🙏)and RUclipsr all at once. Sub'd and liked almost instantaneously. Can't wait to see more of your stuff!
Omg!!! When that spoon dropped I knew it was about to be bomb. I. Doing this this week!!!!
I decided to see if you had a video on reverse searing? And you did. This video not only described the process but is hilarious at various moments.
Scraping the steak is purely for that magical sound that your ears wanna hear. 🤤
I am from Argentina, chimichurri is LIFE
It's always a good thing when the food you make sneak attacks you with how good it is. I definitely have to try to make this. Great vid as always!
Spank that meat! And yes, the magnetic temperature probe makes me irrationally happy too.
I like your sense of humor! The steak look delicious 😋
I’ve been waiting for this!!!!
The baby I’m watching calmed down considerably and was staring at my phone while this was playing, he must like your voice lol Also does anyone have suggestions for what else I could put with that sauce? It looks amazing :)
You culinary son of a amazing 2 parent home! I'm trying this tomorrow for dinner. And everything I've tried from you has been delicious! I need a chicken feet recipe become my weird sons love chicken feet. No one else eats them but my 7 and 9yro.
I had a blast watching your video. I have the chuck steak and I'm gonna try it tomorrow. I hope it's as fun making as your video was to watch, and that it tastes as damn good as it looks like your's was! Thanks much for the great video and suggestion.
We all have had a Sandra oven... Condolences 😂😉
that sous vide chuck was amazing 👏 now I'm going to add this sauce
Your dog =) Cute! And even if Sandra is old and you hate her, she is there for you :D Greets from germany =)
Can you tell us the brand and model of induction plate you use?
Definitely gotta try this at some point. I've heard lots of great things about doing a reverse sear - definitely makes sense for a chuck though.
Oven really looks like a Sandra! She doesn’t vaccinate and believes her daughter will not have sex!
Wait … „wrote the recipe down in my book“ … you‘ve gotta book coming?
Where can I preorder?
Bro, you are funny as hell. I love your videos.
Jon is Korean and this recipe is 100% authentic Korean. Thank you
Damn, this looks good.
Do you have any suggestions on how to minimize smoke generated when searing the steak? Your steak didn’t seem to generate too much smoke. Also, you suggest a stainless steel pan to sear. Is there any advantage over cast iron?
Cast iron takes longer to heat up.
Also, while not scientific, I've always found things sear better/ faster/ more evenly in stainless.
This dude is like the asian chef Ryan Reynolds in the voice over 😂😂😂🤣🔥🔥
Your my favourite down to earth utube chef
You “have no need for four lbs of meat in one night?” If you do you have enough for about three meals.
Do you let the roast come to room temperature for a time before it goes in the oven?
This method looks awesome!
Congratulations on your move 🥳🥳🥳😍
Yes bro I’m fu$&ed up watching this at 10 am💀. great video 💯
The shot of you mincing the garlic looked extra clean, you get a new camera?
I really enjoy watching your videos and your tone. You come across very authentic, I learn, and the food looks great!
I’m inspired to try this out tonight!
I too have an electric oven. The struggle is real, but it’s also taught me how to time things well in the kitchen.
Keep up the great work!
I wish my family didnt keep pans in the damn oven
The thing is though, sous vide equipment is now down to almost nothing. I actually bought a sous vide machine from China, and it was around US$35 shipped. It arrived yesterday and looks and feels legit. I haven't had a chance to use it yet, but looking at the reviews, it seems to work fine.
If you place a wet paper towel under the cutting board it won't slide around, tip. Great looking stuff!
Ah yes the metric sploosh 🧑🍳
And many a time have I done the same thing where you make something and it’s like GET ME A PEN. But this looks delicious and I will definitely be giving it a go. Thank you!
Just subscribed I'm a fan allready
When you say you'd prefer a lower temp What temp would that be ? Thank you for sharing this!
Came out Bussin. A Giant ass Tender Steak
Dude, I felt that hate you have for your oven Sandra. I feel the same way about my Dishwasher, Larry. Smh, a real troublemaker.
We DO need to try this :) :)
thack you for the video I got one given to me the other day and i have been trying to find out what to do with it
One word "greats" 🤤🤤
That sauce did look pretty good im gonna try and cook a steak never have before i'll cook one for my son and see if he likes it😄👍
AYE YOU THE GOAT G!!
Sandra hate is real🥩
Non chef pro tip- Place a dish towel under the plastic chopping board to stop its snake hips (swinging back and forth)
Just FYI - it’s pronounced “joshe”, rogan-joshe :-) thank you for the recipe. Sauce looks amazing.
“I’ve been drinking”😆
This was a good video on how to make that cheap cut of meat. Going to have to do something like this soon (tomorrow actually) lol
i like that " we chef dont measure things"
Looks good, thank you.
When you cook meat, it’s the heat not enzymes breaking down the protein.
Enzymes are very sensitive to being denatured at even moderate temperatures
You might consider putting a damp towel underneath your cutting board so it doesn’t move around so much when you’ve got some serious chopping that needs to be done. “Safety 3rd”
is that a korrasami pin?
Only 45 min in the oven? At 200? Mine took over an hour to reach 115 at 200
Would like to see what you think of an Asian alternative to chimichuri sauce which is Vietnamese scallion oil or as it would translate to English "onion fat"
Me and your oven have a lot in common
but Is there a guesstimate of time for the steak in the oven?? Nvmind lol., you mentioned guesstimate 7. Mins into video., thanks 😊
Hi buddy. Steak is golden💛
How long would the oven part typically be?
Im currently trying this right now but without a thermometer. Hoping it comes out great
OMG! That Korra and Asami pin is the literal shit!!! Please share where you purchased it!!!
Well now you're going to have to make a rogan josh.
Hello do you have any advice on growing my RUclips channel on subscribers? I started November 19th 2021. Is it because I only do RUclips shorts? I love your work!
Hilarious. More directors cuts. Pls.
What kind of knife is that?
I could make that.
You should add narrating audiobooks to your portfolio
I need to buy a Sandra.
😂 that’s what people do right they scrape it idk why lol 😂
I can eat 4 lb steaks in a night. In fact, thats all i eat, unless i have no other choice, which is rarely. Red meat is a cure all, all nutritious, all delicious food that will eliminate constant hunger and feeling yucky after eating, like fast food does. Everyone is different, but for most, red meat is all thats needed for food
so this isn't as tender as a ribeye? I'd imagine it's not far off.
Randall Park and Joshua Weissman had a kid? :O
Chef's don't measure when we give you a measurement we don't know if it's right had to be the most accurate thing I've heard 😂
I like your pins though.
As a British viewer: you can tell me fuck off all you like 😘
There are no enzymes breaking it due to the heat, its just pure heat denaturation
the detroit hat tho
You can do this in the air fryer too!
metric sploosh ftw
Ngl kinda digging the less-scripted voice-over, feel a little more natural
I need you to umami punch me👀
Korrasami 4eva 🏳️🌈
"How to fuck up a steak"
Num num
"Chinese flavors" lol
Umami punch does sound like a sex thing, and I would sell it out.