Delicious kimchi & shortrib dish! How to make kimchi | Fine dining kimchi recipe
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- Опубликовано: 17 ноя 2022
- Hey guys! Today we're going to make a beautiful kimchi & short rib dish. We're going to make our own kimchi and use it to cook and glaze the short rib. Then we’ll serve it with king mushroom, a kimchi cream and a delicious kimchi sauce. All great recipes, so enjoy guys!
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Хобби
As your Korean fan, it is honored👏
Appreciate it! The honor is mine
As a chef and Korean, I’m speculating you are half Korean. The Kimchi making was legit and well done. Good work chef and thanks for your hard working. Bravo to all the chefs in the world. 🫡
Your channel is a treasure my man! So many techniques involved in all the videos is crazyyyy!
Oh... My... Goodness! This recipe feels like I can do it! Yet it also feels like the cherry on the top of the finest tastes! This is now my future checkpoint in my cooking path ♥
Kimchi is a game changer. Love your recipes!
i love your recipes
Great dish, chef. Congrats!
Great dish chef 💪
Absolutely gorgeous as always. As usual, love your pup! 😊
Great looking dish Chef!
Chef, you are really talented. Thanks so much for the inspiration
These recipes are stunning
Incredible!
Wauw just wauw Jules! You definitely inspired me to make a variant of this on Christmas
welcome to singapore! enjoy your trip
Chef I was just wondering for your new video to be released and here I have today. Thank you again for wonderful dish. As always it’s the best one💯.
Love your work, really cool dishes and high quality videos!!!
Could you maybe make a special about what kitchen gear is really necesary to make fine dining dishes at home?
Greetings from Flanders!!
Absolutely amazing work, chef ❤️ I’m looking forward to seeing your new video from Singapore.
Great technique and style chef
Cooking combined with artistry superd👌
as a student of the creative process in cuisine, your channel blows my mind! as what you're showing is only the framework/ base recipe that people can actually build upon. wonder how many restaurant would copy this! subbed and bell babyy
Thanks for sharing the tips how to use of kimchi in a different way.. quite impressive
Absolutely beautiful plating chef. I just dound your channel, have watched just 2 videos and automatically became your fan.
Such inspiring recipes and presentation! 👏🏽👏🏽👏🏽
The best❤❤
🤩😁 Merci Jules
Wow kimchi!!
Hi Jules ! I’m from Tahiti , I love cooking and I watched all your videos 😊
thank you for sharing your experience with us
Mauruuru roa 🤙🏽
Olivier.
Try butternut squash kimchi as well chef. The end result was very satisfying! Thanks for your videos always too!
Amazing video! Love to see a fine dining channel! Where do you buy your plates from ?
Hi Jule, you deliver high quality cuts
love seeing you doing a recipe with Asian flavours!
Glad you like it 🙌🏼
A lot of passion and a lot of technique (i'm a fine dining chef too) , you deserve a half million subs but people on YT prefer the easy recipe ready in 5minutes,such a shame.
As a real passionate i can tell you, your channel is a rare diamond, keep it up man!
Кайф ! Обожаю Ким ЧИ🤤❤
Hi Jules, I LOVE your video’s! So much inspiration for my cookingclub dishes! A question though.. the grinder/little blender link seems to refer to a different one than you are using. Can you tell the brand/type? (US and NL Amazon site also show different products). Thx a million!
Really my favorite channel now on RUclips. Wish there were more like this. Someone knows one?
Beautiful! You're completely in Bruno Albuze territory
bon appétit !
I don’t know what to make for
Christmas , this or the oxtail dish with union🥸
Really appreciate your work. You are the major inspiration to my cooking. I just have one question as I don't fully understand the "member rewards". How long after the RUclips-video are you publishing the recipie to your website?
hello i usually never write comments i am a professional chef with a restaurant in germany and i discovered your channel i just wanted to tell you that your success will come. Your channel is really really well done and with lots of tips and tricks for professional chefs more than for hobby chefs.
Thank you very much! Means a lot, have a good one
Amazing. More fermented recipes please
Having trouble with the compression part. Would love to perfect it, so I can make uniform beautiful pieces. Is there a reason for such a high temp on the sous vide? Could you make a video explaining the sous vide and compression techniques and why you chose to do it this way?
Nice play on a braised porkbelly and kimchi dish in korea. This one was really fun to watch
Thanks! Glad you liked it!
Looked up your location in Singapore based of the scenery - that collab looks really good to me :)
Found the Geoguessr fan!
Yes, masters division in Geoguessr 😎
well done making kimchi in addition you could add some Radish to make it much flavorful.
Indeed very nice, thanks for the suggestion
Interesting
thx. it is honored! by korean people
Thank you so much! Glad you liked it!
Love from india🥰
Beautiful dish…., I just made short Rips souse vide, 48 hr. at 60 ° C, butter soft to cut, just on the tipping point to break apart. I certainly will try your recipe with the compressed rips and 58° C,.
Why does he say 85 degree c? It cooked my meat to a well done dark middle. Is it for compressing the meat later ?
Really lovely ideas here. Do you think it would work to do a long sous vide at low temp (say 55c for 72 hours) to get a more "steak like" texture with this dish, or is the more traditional braised short rib texture important? Also hi from Singapore - wish I had found this channel then! I live just across the road from the restaurant you were at :-)
Jules waar komen die traytjes met kleine rekjes vandaan? Die waar je de shortribs in onderdruk terug koelt. Als je een linkje hebt heel graag 😊 bedankt voor het toffe recept weer!
Do a video of you visiting Singaporean restaurants!
Damn! a master chef at work! are you mostly self taught? or did you start training under a chef?
😍😍😍😍
Hello,
There’s just one question I would like to know, if you were doing a dinner party obviously thing get cold when you are taking time on presentation, how do you reheat without drying everything out?
Kind regards
Nicola ❤
I see you like to use nitrite salt for shorter brining times. Is that just for colour retention in the meat? Or another reason? Thanks :)
Your cooking is why we come - cameos of you dog is why we stay.
How about some soy sauce and sesame oil in the sauce? Also spring onions and carrots give a nice crunch!
Professional
Thanks Eric! 🙌🏼
Amazing dish chef! When I make kimchi, I use gochujang Chili paste, dried shrimps for umami boost and some oshinko radish for freshness, give it a try, it brings your kimchi to next level👍🏻
How much gochjung do u put in
@@mrroundhead1 for 6 heads of cabbage I use around 150 gram of gochujang
@@jurgenvanfisch1481 so roughly 1tbsp, 30 g,for 1 head cabbage,in a 600g kilner jar, I suppose gouchujan has chilli in it and fermented soya beans so I don't have to add anything else.
Looks positively stunning!
I have one question, which is related to the formed bubbles, which you name "air bubbles".
Aren't these actually carbon-dioxide bubbles, farted out by the bacteria in the fermentation process and therefor harmless for the salad and unnecessary to push out?
What does the nitrate salt do in the meat?
can you change the nitrate to normal salt?
Do you ferment the kimchi for 4 days out of the fridge
How do you vacuum seal with liquid? I can never get this to work and it just goes everywhere 😢
Aluminium and acidity from kimchi is not idea. Perhaps backing paper or cling wrap
🎉🎉🎉🎉🎉
What kind of blender is that??
Hi! Find full equipment lists underneath all my RUclips videos. Have a great day 🙌🏼
I heard you want to barely wash the kimchi (if it’s organic). To keep the natural yeast growing on it . Thoughts?
No idea…. Need to look into that 🙌🏼
@@JulesCookingGlobal I was wondering also can you do a series or episode on meats ?
Like : how restaurants roast the crown of a duck, let it rest during service and how they pick up each order (do they slice it off or heat both breast and do two orders?) same with squab.
Also how some places roast meat. They sear it in the beginning but the process of resting and firing off individual orders?
Same with a rack of lamb. I know some restaurants are different but I know tasting menu restaurants will sear a whole rack in the beginning and then slice each order and continue cooking ?
That would be a really good episode/series. You can’t find that information anywhere on the internet.
Thanks ! I love your content
Wtf just finished this video. How does someone comes up with this. It’s so smart
Stortrib?
Auto correct 😂 thanks for noticing it
I love and appreciate your recipes, but I think that sugar is too present and in too large quantities in many recipes.
very good dish
This fucking madman preparing Kimchi while wearing a white T-shirt
He is korean
When it comes to fermentation, you should probably use gloves and clean your preserving jar with alcohol or boiling water. Bacteria are never a good thing but for the purpose of fermentation it’s a huge no-no!
Cool bro
@@samuelriches8131 intelligent reply bro
Having never tasted kimchi I tried it here in Germany, found it also ready in a jar. It was so hot and sharp that I couldn't taste anything, I merely experienced extreme pain in my mouth which completely numbed my taste buds. I wonder if it is supposed to be like that? It easily rivalled the most fierce Vindaloo I have ever eaten, if not more vicious.
@8:30 Charlie sniffed something good ;)