The Foods of KPop Demon Hunters ft @AltonBrown | Binging with Babish

0:01 Yeah, I ate 10,000 calories to get through the quarantine.

0:06 Our bodies DESERVE THE BEST.

0:12 [laughter]

0:13 UH, THIS GUY.

0:14 HEY, WHAT'S UP, GUYS?

0:15 WELCOME back to Binging with Babish,

0:17 where this week I have a very special guest,

0:19 the inimitable Is that a good word?

0:23 Is that

0:23 I I don't even know what it means.

0:24 Alison [music] Roman, thank you so much for joining me.

0:26 I am happy to be here.

0:28 Well, today we wanted to recreate that feast

0:31 from the beginning of K-Pop Demon Hunters.

0:34 Yeah.

0:34 But I don't know if we can do it accurately here, because it's just a kitchen.

0:37 Like that was in a plane, so I don't know.

0:41 Well, what if I had one?

0:45 You You know, a broken-in-half airplane.

0:48 You have a Well, I broke one.

0:51 You broke an airplane

0:52 in half.

0:54 Three-quarters.

0:55 It was like, yeah.

0:56 Well, that would work really well.

0:57 Well, that would work okay, because we salvaged it.

1:00 And then we stuck it in our studio, and we've got that.

1:02 Well, should we go to Atlanta then?

1:06 Okay.

1:06 Okay.

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2:11 Dude.

2:10 You said you [music] wanted a plane.

2:13 I didn't think you'd take it literal.

2:15 Well, how was I supposed to take it?

2:16 This isn't the exact aircraft, you know, but I think it's pretty close.

2:20 I guess I forgot who I was talking to.

2:21 No, not not at all.

2:22 I just, you know, it's [music] one of the planes I broke back when

2:28 [laughter]

2:27 Well, I cannot believe that you did this and it's

2:30 a masterpiece and I'm really looking forward to cooking in it.

2:33 We're cooking in the in the in the mouth of the broken fuselage.

2:37 Yes.

2:36 Which is I believe not up to FAA regulations or anything.

2:40 Well, um here's your problem right here.

2:44 Yeah.

2:43 You see, this this is from a carbonated beverage dispenser, not an airplane.

2:48 Well, thank you so much for doing this and now

2:49 let's really [music] authentically recreate

2:53 the K-pop demon hunters carb-loading experience.

2:56 This thing's going to have turbulence though.

2:57 Oh, yeah.

2:58 No, we built we built [laughter] turbulence in the rockers.

3:00 So, we're going to make this entire feast tip to tail.

3:03 So, that's the those those fish cakes are just threaded on there, right?

3:05 And those are the balls, right?

3:07 And then soup and garnish.

3:08 And we've got [music] to make uh the uh the hot dogs.

3:10 Yes.

3:10 Why do you think they have cats on them?

3:11 Was that like a special

3:12 Is that a special K-pop thing?

3:14 it's adorable, frankly, and they're big into adorable.

3:17 pisses me off though cuz there's no actual cat in that, is there?

3:19 I mean, the recipe I saw.

3:20 I mean, in an ideal world, no, there's no cats.

3:23 Well, I think in the ideal world, it'd be loaded with cat.

3:26 Uh then we got the gimbap uh and the uh gang jeong.

3:29 Is that how you say [music] it?

3:30 The the cold

3:34 [laughter]

3:33 This is why I shouldn't be allowed to cook um Asian food.

3:36 But, it's the uh the cold noodle soup.

3:38 a hot soup, cold soup.

3:40 We have hot soup.

3:41 Blood sausage.

3:42 Not looking forward to that.

3:43 Um those are instant so we don't have to worry about those.

3:46 And the the cat pancakes.

3:47 [music] Yeah, and then we have to draw those cat faces.

3:49 Also, this is either a bowl of eggs or dinner rolls.

3:51 So, we're going to do both in a bowl together.

3:56 We're going to start with the fish skewers.

4:04 [music] We're going to be learning fish cake soup where

4:05 you traditionally have the fish cakes in two different forms.

4:09 [music]

4:08 You've got one that's like serpentine and the other that's just like balls.

4:11 There is chunks and balls.

4:13 Balls.

4:14 Balls.

4:14 Strips and balls.

4:15 Let's get skewering.

4:16 Let's [music] get to skewering.

4:16 Where the hell is the food, Babbage?

4:17 You said you're going to bring some food.

4:19 I brought the the You were supposed to bring some food.

4:22 I brought this actually I checked this bag.

4:24 So, I channeled my inner Alton Brown.

4:26 I lined this guy with some refrigerated material.

4:28 How did you know I had done that?

4:30 You done this?

4:31 Yeah.

4:31 Damn it.

4:31 I thought I

4:32 starts smelling after about a day.

4:34 Oh, see that's You have so much more experience [laughter] than me.

4:37 All right.

4:37 You got some some some negi?

4:39 Is that what that is?

4:40 Well, it in Japan.

4:41 We're not This is Korean.

4:42 [music] I'm so sorry.

4:43 That that would be J-pop.

4:44 This is packing chips.

4:46 Yes.

4:46 And we have the fish cakes and a bunch of like assorted fun fish cakes.

4:50 Do rice cakes appear in in the soup, do you think?

4:53 know.

4:53 [music] Oh, yeah.

4:54 No, it's probably in the soup.

4:55 It's in the broth.

4:57 Yeah.

4:57 Yeah.

4:57 Yeah.

4:57 Okay.

4:58 Does that make sense?

4:59 Let's just cross our fingers and just hope that we don't offend anybody.

5:03 I'm going to do night work.

5:04 I want everybody to just shake the plane violently.

5:06 Oh my god, I think I might cut myself.

5:08 What are you doing?

5:09 You want to cut smaller?

5:10 No.

5:10 No, I just meant you're rocking the plane

5:11 I know, but it's it's kind

5:13 with a deadly sharp knife.

5:14 Don't don't come onto the board while I'm cutting.

5:16 I can't be held responsible.

5:18 I told your producer the boards were

5:19 this close together there was going to be blood.

5:21 Yeah, you didn't care.

5:22 Okay.

5:22 Look look at my mastery of the form of the of the medium.

5:26 Uh now we just spread some of these other fish cakes on there.

5:29 This one is a small fleshy hollow tube which frightens me.

5:32 Looks like a little little bitty peepee

5:34 that we've [music] I'm sliding onto a stick sideways.

5:36 With the innuendo of this guy.

5:39 [laughter]

5:39 It's not an innuendo at all.

5:40 It's a dick from a fish.

5:42 I don't understand.

5:44 I

5:44 I think it's a fish dick.

5:45 This causes cancer and reproductive harm I'm just noticing on the package here.

5:49 Well, hell yeah, it does because you put a stick sideways through it.

5:51 That would cause reproductive harm.

5:53 Here's the fish cakes.

5:55 That's done.

5:55 Those are ready.

5:56 ladies and gentlemen.

5:57 The the the tuck.

5:59 Are we eating this?

6:00 What are we doing?

6:01 Chopsticks?

6:03 I don't

6:05 [snorts]

6:05 I want to

6:06 Gimbap.

6:07 I love gimbap.

6:08 I don't much care for gimbap.

6:10 Why don't you like gimbap?

6:10 Too much stuff.

6:11 There's too many like crunchy, chewy textures.

6:13 Like it's just not my bag.

6:15 I personally but I am going to try to fully

6:17 just throat one [music] the way that's done in the movie.

6:19 No, I'm not going to say that.

6:20 It's a child's movie.

6:22 Now, do these have to be toasted?

6:24 let's toast it.

6:25 It's just going to give us a nice little bit of extra flavor here.

6:28 So, the one of the problems is getting too [music] much rice.

6:32 Yes.

6:32 Um from what from what I see cuz we have a lot of stuff to go in here.

6:34 Now, do you do you leave a a gap up top?

6:36 yeah, for rolling but you don't want it after you cut it,

6:38 you don't want that first piece to look shriveled and unimpressive.

6:41 Am I right, fellas?

6:42 Well, the [music] point is to be impressive even if you're shriveled.

6:44 I'm a grower, not a shower, personally.

6:46 But, um that's too much information.

6:47 Or is that what you've been told?

6:49 That's what I see when I look in the mirror and become erect.

6:53 [laughter]

6:55 So, you get erect looking in a mirror to you, English?

6:58 Well, I want to see what it looks like on camera.

7:00 On camera?

7:01 Yeah, well, [music]

7:02 I want to see what it looks like

7:03 So, you have a career [clears throat] that you want to talk about?

7:06 Banging with Babish?

7:06 Yes, that's the backup career that's down the line.

7:08 That's the that's the the the rip cord if everything goes to sh

7:13 Which is happening right in front of us.

7:16 [laughter]

7:16 That yours looks very tidy.

7:17 Oh, thanks.

7:18 Mine's not.

7:19 The good thing is with gimbap is that it's

7:20 got all that sh coming out of the ends.

7:22 Like it looks sloppy on the ends anyway.

7:24 So, we're we we can we can just

7:25 pretend [music] that that's what we did on purpose.

7:27 You're going in a particular order.

7:29 So, we're going with the uh the fake crab.

7:31 I'm not I'm going in no order whatsoever.

7:33 Uh like a little bit of burdock, a little bit of the pickled radish,

7:37 and a little crunch from a little bit of uh cucumbazazazaz.

7:40 A little bit of nice mushy spinach.

7:43 Did you cook these carrots?

7:44 These are perfect.

7:44 Yes, oh thank you.

7:45 All right.

7:46 So now just kind of keep everything together.

7:51 Make the rice [music] as one.

7:53 All right, that feels good.

7:55 I don't have scissors sticking out of the ends like

7:56 I'm supposed to, but it looks like a proper kimbap.

7:59 Here's a square.

8:01 Here's a square.

8:02 Well, it's not supposed to be, but it seemed like the thing to do.

8:05 Let's slice that bad boy up.

8:06 Square slices are going to look way cooler.

8:07 I'm coming disassembled.

8:09 Uh-oh.

8:09 I can [music] fix this.

8:10 Man's got it.

8:11 Relax.

8:11 I've been cleaning up my own mistakes for a long time.

8:13 How long did it take for you to [music]

8:15 start not enjoying making mistakes,

8:17 but learning from them and not seeing them as failures?

8:19 Wait, is that a thing?

8:22 Yeah.

8:23 Okay, well there's there's our our kimbap.

8:25 [clears throat]

8:25 Well, this is going well.

8:26 I think so.

8:27 Oh, yeah.

8:28 That's about as clean a start to a video as I've ever had.

8:30 Well, you managed to get small penises, big penises, mirror voyeurism.

8:36 Yeah.

8:38 Um

8:37 No vaginas though.

8:38 Let's not Well, apparently that's just not what you're into.

8:42 Oh, don't tell my girlfriend.

8:44 Don't tell her.

8:44 Oh, she knows.

8:45 so disappointed.

8:47 Uh so in-flight uh bar service uh is going to begin now.

8:49 I've got some twists here.

8:50 Yeah, I've got some lemon twists.

8:52 Uh they were cut clearly by a one-armed child.

8:55 Um

8:57 [laughter]

8:58 So apparently I've drunk all the gin in the place

8:59 except for this Texas gin called the Calamity Jane.

9:03 I can't speak for it.

9:04 I don't know who drink this.

9:09 Nobody has guilty look at them.

9:10 She discovered a mouth.

9:11 Your shade of lipstick is on here.

9:13 Don't think that I don't know when you tried to leave the bottle condom on.

9:17 That's not going to fly.

9:18 Um I'm I'm a kind of seven-to-one guy when it comes to martinis.

9:21 What what is your ratio?

9:22 I've never tried that kind of ratio.

9:24 Usually I'll do a much higher like a like a like a four-to-one.

9:27 I like I like my my martinis a little wet.

9:30 love to try I love to try a seven-to-one.

9:32 Let's let's try

9:33 Now none of this came out of the freezer, so things are going to be watery.

9:35 I apologize for I'm a shaken martini guy, so I'm used to watery.

9:39 You know, um I I I've got a whole thing in my upcoming

9:41 tour show about shakers because [music] I still use a shaker

9:44 at home a lot because my father who taught me how

9:47 to make martinis used a shaker when James Bond movies became popular.

9:51 He taught me to make martinis [music] when I was five.

9:55 That's early.

9:55 It was magical.

9:56 And he let me taste every time we made them and I would like I hated them.

9:59 And then he he would always tell me,

10:00 "You'll like it when you grow up." He was he was sharing a very kind of special

10:05 special thing.

10:06 So, it it kind of was.

10:07 He's dead, so we don't talk about that.

10:09 Uh my mom's dead, so we can [music]

10:10 So's mine.

10:12 Oh.

10:12 Yes, my mom died last year.

10:13 When did yours die?

10:13 I'm sorry to hear that.

10:14 When I was 11, so about the same My dad died when I was 10, so I get it.

10:19 We can talk trauma.

10:20 Exactly.

10:20 She was She was a little on the dark side.

10:24 She was from House of Slytherin.

10:25 You a Harry Potter fan?

10:26 [music]

10:28 No.

10:27 That's how much I didn't like her.

10:32 [laughter]

10:31 These are not terribly clean, but um I think that's just dust.

10:35 I'm going to do the whole thing where you

10:36 like go like this and you rim the [music] glass.

10:38 Go ahead, run with that one.

10:39 You run with everything else that you do.

10:41 I actually don't I don't know what you mean by that.

10:43 And I don't care how dirty those those glasses are.

10:45 This morning when I woke up in my hotel room,

10:47 I opened the coffee machine and there was still coffee in it.

10:50 I still used it.

10:51 So, I'm a monster.

10:54 We could have fun if we weren't doing this.

10:56 Oh, no.

10:57 See, now you can't shake the plane as much.

10:59 Oh, watch me, baby.

11:01 I'll splash your entire martini into my glass.

11:04 I'm not [music] going to read into that one.

11:05 So, um I used to fly airplanes a lot myself,

11:07 so I learned how to do this while keeping one hand actually on the gyroscope.

11:11 Cheers.

11:15 Ooh.

11:16 Ooh, it's too weak.

11:17 It's from the gin being cold.

11:18 [music] For reference, it's 11:20 a.m.

11:21 So, it's I'm cool with a slightly watered down one personally.

11:25 Uh I love a martini in a Nick and Nora glass.

11:28 Weak martinis just piss me off.

11:31 Nick and Noras are the only way to go.

11:33 I don't like martini glasses or cocktail glasses in the traditional sense.

11:36 Oh, thank you.

11:41 [snorts] Oh, man.

11:43 [laughter]

11:42 Here we go.

11:44 Let's make it happen, captain.

11:49 Folks, we got some problems in the aircraft.

11:50 Oh, look how the water is

11:52 and we're slashing [laughter] at the We have almost boiling water.

11:54 What's going to be going into this water?

11:55 Please bring us back to the reality of this The show's not going to going

11:58 to get a James Beard award unless we get really pretentious and cook some

12:02 Keep trying them and they keep saying no.

12:03 So, okay, so we're going to make the soup.

12:05 So, that means we've got to make the broth.

12:07 Yep.

12:07 Um and we've got to make a dipping sauce, do we not, for the uh fish cakes?

12:12 Correct.

12:11 Water's boiling.

12:12 Now, here here's an an actual culinary point.

12:14 Is it okay for that to be at a boil

12:16 or things going to get murky when I drop in my sack?

12:19 bring

12:19 [laughter]

12:19 I think we should bring it to a simmer

12:20 so your sack doesn't cloud things up too much.

12:22 Okay, so I should drop the heat on this now, shouldn't I?

12:25 Okay, simmer.

12:26 You're not allergic [music] to shrimp, are you?

12:27 Just bananas.

12:28 Are you really allergic to bananas?

12:31 Why

12:30 You know, it's okay to bite them into pieces as they go in.

12:34 You don't have to That's why So, maybe I'm not allergic to You're gagging.

12:39 [laughter] I was like I go to the hospital like I can't breathe.

12:41 I'm all

12:42 I bet you maintain eye contact though.

12:44 You know, no, of course.

12:45 This flight's going straight to hell and that's where we deserve to go.

12:48 Damn it, I knew if I met you this would happen.

12:51 Does that go in by itself for a while?

12:52 These guys.

12:53 Okay, so this looks like daikon, but it's not.

12:55 [music] Is it?

12:56 That is Korean radish.

12:58 Yep.

12:58 Which I don't know about you, I find delicious compared to daikon.

13:02 Daikon don't have much flavor.

13:04 Absolutely right.

13:05 And then there's some onion.

13:07 That goes for 10 minutes and then we're going to strain it out,

13:09 reserve the radishes.

13:10 In the meantime, why don't we make the dipping sauce?

13:12 So, what what we need for the dipping sauce is a quarter cup of soy,

13:15 two tablespoons of water.

13:16 We need 1 and 1/2 uh teaspoons of gochugaru, which I know we have here.

13:19 So, this is a pretty complicated uh thing to do because we just

13:22 dump all the in here like that and all of this like that.

13:28 And the dipping sauce is done.

13:31 Voilà.

13:30 I like this YouTube cooking.

13:32 Isn't it easy?

13:34 [laughter] All right.

13:34 So, we have our incredibly hot vessel.

13:37 The dash is good.

13:38 your finger in that?

13:39 It's hot as sh- Yes, I did.

13:43 try.

13:45 I don't have chef's hands.

13:46 I have a chef's mouth.

13:47 I can put any temperature [music] thing in there and I'm fine.

13:49 It's asbestos in there.

13:51 But my hands [snorts]

13:54 What do you got to do with that?

13:55 I have no idea either, but definitely doesn't happen in prison.

13:59 Which is where I'M GOING.

14:03 [laughter]

14:02 YES!

14:02 Life achievement unlocked.

14:04 Tell me you got that.

14:06 We're done here, folks.

14:08 [laughter] Let's get Let's go home.

14:09 Can we just cook this food, man?

14:11 Yeah, let's get into it, dude.

14:13 A tablespoon of soy sauce is going to go in here.

14:16 So, I'm going to go ahead and eyeball that.

14:17 Well, see look what Look what's happening now.

14:22 [laughter] We don't need that much dipping sauce, so we're cool.

14:24 I may have over-rocked.

14:26 Tuna sauce.

14:27 Oh, got to chug it out.

14:28 All right.

14:31 Is this a thing or are we just inventing this?

14:34 We're riffing, baby.

14:36 I've been waiting for you.

14:43 Ah!

14:41 It's so salty.

14:43 Oh!

14:44 Oh, it's so salty.

14:46 I feel like we just had a three-way WITH LOT'S WIFE.

14:51 [laughter] WILL SOMEBODY GO TO THE LIQUOR STORE?

14:54 OKAY.

14:54 Cold noodle soup from Korea.

14:57 Wait, but it's got It's got sacks of broth.

15:00 Sacks of broth that are semi-frozen.

15:01 You'll see there's like a crystalline structure to them.

15:03 You want a almost frozen slushy, if you will.

15:06 Do we have more gin?

15:07 Because we could just put this directly in a shaker.

15:10 It's supposed to be slushy in the bowl.

15:12 Like a slushy bowl of soup.

15:14 But what we can do now is put this in the freezer for

15:16 What we can do now is cook and chill these.

15:18 Well, I don't see any reason why not to cook it cooking in there.

15:22 No, why not?

15:23 Oh, this is the hot soup.

15:24 That's cold.

15:24 I'm sorry.

15:26 I don't want to cause you any harm.

15:27 I don't even have any white coats.

15:29 You don't have any white like a ivory coat, but it's a dinner jacket.

15:32 Oh, that sounds awesome.

15:33 Go full Rick.

15:34 Got to go full Rick.

15:35 Go full Rick Blaine.

15:36 Rick Blaine was an incredibly important influence

15:39 on my life after my father died.

15:40 So, it was like an early novelization of a movie.

15:43 But, it had France.

15:44 True love.

15:44 You've got real friendship.

15:46 And I actually have never not cried watching

15:50 [laughter]

15:50 You're going to be the only one.

15:51 I mean, that's creepy as Do you think you

15:55 can get a hold of Christopher Lambert, [music] please?

15:56 Christopher Lambert on the phone immediately.

15:58 How's the How's the soup doing?

16:00 Oh, what do you have to bring it back to what your needs are?

16:03 You're behind the camera.

16:05 We're in front of the camera.

16:06 Our needs and our conversation comes before your stupid noodles.

16:09 Do you know where the noodles are?

16:10 Where are the god damn noodles?

16:12 How about that?

16:12 Oh, he's cooking it in the broth.

16:14 I got to get this out of

16:14 Don't say I got to go like bobbing for these.

16:16 Absolutely.

16:17 NOPE.

16:17 NOPE.

16:17 NOPE.

16:22 WHAT IN GOD'S NAME?

16:23 I'M PUTTING THESE IN HERE.

16:24 OH, this is a desiccant packet.

16:26 [laughter]

16:27 Anyway, we're going to cook these for 2 minutes and then they're going to be

16:29 rinsed with cold water to bring them down to temperature for our icy cold soup.

16:33 Well, this is spectacular.

16:35 And the Yep.

16:37 Oh, not the salt.

16:39 You got to throw it over your right shoulder.

16:40 It's good luck.

16:41 Or it counteracts bad luck from spilling.

16:44 Now, I got to buy a vacuum.

16:48 Jesus.

16:51 [laughter]

16:51 What was that?

16:51 What did you just do?

16:52 It's a bowl and I broke it.

16:53 No.

16:53 And what's terrible is that it's mixed with melting ice, so you can't tell

16:57 Well, the ice soup is ice soup.

16:59 The glass won't.

17:00 WHO HURT YOU?

17:02 EVERYONE.

17:03 YEAH, DUDE.

17:04 And we should start a business.

17:06 And

17:08 [laughter]

17:07 What kind of business can we possibly start?

17:10 So, now we need to make the whole talk dough.

17:11 This is like 500 g of AP flour.

17:15 Perfect.

17:15 Four teaspoons of yeast.

17:16 That's more than a packet.

17:18 It's a lot of yeast.

17:19 so much yeast.

17:20 We've got some sugar, 1/4 cup.

17:22 1/2 a teaspoon of kosher salt?

17:25 Teaspoon.

17:24 Could you just agree with me?

17:26 And 1/2 a teaspoon of kosher salt.

17:28 Uh 3 tablespoons of oil.

17:30 Yes.

17:30 This is a high high hydration dough.

17:31 Toss it in.

17:32 So, there's a lot of water to be used.

17:35 [music] That looks like almost a 2:1 ratio.

17:37 So, that's going to get really sticky, really nasty.

17:40 We're going to bring that together into a massive sticky dough ball

17:44 and let it rise covered in a warm spot for like an hour.

17:47 90 minutes.

17:48 90 minutes I'm going to expect.

17:49 We're back in.

17:49 I'm going to need a little flour of some type to kind of deal with this.

17:53 so I think oiled hands is the way to go with this.

17:55 Oh, do you?

17:56 Babish wants some oil to punch his [music] dough.

17:59 It's not dirty.

18:02 Oh, no.

18:04 [laughter]

18:04 Oh, no.

18:05 It's a sticky one.

18:07 So, let's cover it back up.

18:09 Rest for 15 minutes now.

18:10 You don't have to do every Why don't you Why don't you go wash your hands?

18:16 [laughter] Oh, no.

18:16 We have to eat that soup.

18:17 That's for our soup.

18:20 This is going to be sticky as Southern politics

18:26 [music]

18:25 in 10 minutes.

18:26 So, we're going to need some kind of flour-ish thing.

18:28 I I I think oily hands will do it.

18:30 I might I might think

18:31 Oily hands are an answer to everything.

18:33 I mean, it's it's it's it gets me out of many a sticky situation.

18:39 We'll be right back.

19:04 [music]

19:04 Babish Cookware, swear to me you'll only use it for good.

19:09 We're back.

19:10 Hi, we're back in the kitchen with Babish

19:11 where we're going to watch Babbit chop his nuts.

19:15 I mean, accurate.

19:15 [music] These are walnuts.

19:17 Whole walnuts.

19:18 They were whole.

19:19 Well, that's the nature of chopping out and and [laughter]

19:24 So, the whole thing about this dish,

19:27 which um sounds a great deal like [music] hotteok,

19:30 it's nuts, cinnamon, and sugar made into a pancake and pressed into a pan.

19:36 Yes.

19:37 Right?

19:36 You you roll out and I'm going to shape with oilies.

19:39 Oh, boy, that is really sticky.

19:41 Yeah.

19:41 Now, we need this Oh, that is so wet.

19:46 See that, folks?

19:47 That doesn't happen overnight.

19:50 SUPER FAST.

19:52 NEVER SEEN YOU MOVE SO FAST.

19:54 I don't know how to get this into 16 pieces without a scale,

19:56 unless we just guess.

19:58 And we are right at uh basically um 1,100 uh grams.

20:05 And that's divided by 16.

20:08 68.75.

20:09 So, 69.

20:11 Yeah.

20:11 I don't I'm just rounding up.

20:13 What?

20:13 I'm just rounding up.

20:14 I don't think that's going to be 69.

20:15 God damn it, this shit's sticky.

20:19 I do think oily [music] hands does work better

20:21 with this and I'm having a good time over here.

20:25 69.

20:26 So,

20:27 nailed it.

20:27 Can we get a frying frying pan with some oil on it?

20:30 have to let these rest.

20:31 No, we shove straight in.

20:32 But, we have to put this stuff in them.

20:33 We got to

20:34 I'm I'm put I'm stuffing them right now.

20:36 Oh, you are?

20:36 Oh, yeah.

20:37 Now, all we have to do is fry these little bastards.

20:40 Get some oil going in this.

20:42 And then we need the hotteok the hotteok press.

20:44 I'm not doing this oil sh- I want the Kerrygold butter.

20:49 That's [music] going to be tasty.

20:50 Doesn't look very round, but neither do I.

20:54 Baddish.

20:54 Yeah.

20:54 I burned

20:58 [laughter]

20:58 I have completely bollocksed this situation.

21:01 that's what That's why they say the first

21:02 pancake is always the weird one, which isn't true.

21:04 first five in my case?

21:05 Well, yeah, cuz you did them all at once.

21:07 Well, we can draw kitties on my I mean yours are going to look more

21:10 That looks like kitties.

21:10 really good.

21:11 I mean, these look like compared to the way they're supposed to look.

21:14 I think that the other side of mine will be okay.

21:17 God, we're trying hard.

21:18 Are those the food markers?

21:20 Yes.

21:20 Edible ink marker.

21:21 Eat me.

21:22 I can't draw to save my life.

21:24 There's mine.

21:25 Hell, yeah, that's a dog.

21:27 No, it's not a dog.

21:27 That's a dog.

21:28 That's a a really angry little kitty.

21:30 That has a That's a dog.

21:32 So, it's not a dog.

21:33 I know what dogs look like.

21:35 That's a little dog.

21:36 It's not a dog.

21:39 Kitties.

21:38 They're really perfect except for this dog.

21:40 It's not a dog.

21:41 It's a fat cat.

21:43 What kind of sausages are these?

21:45 Since Since when did you become so curious?

21:47 I've just The audience is I'm just curious for them.

21:49 That's all.

21:50 Brad, shut up.

21:52 [laughter] Shut up.

21:53 So, this is blood sausage,

21:54 which is made with spices, pork, [music] and pork blood.

21:58 Although, there are some circumstances in parts

22:00 of Korea where beef blood is used.

22:03 This is not.

22:04 Is rice usually added to the sausage?

22:06 or noodles even.

22:08 We're just sautéing this until it's got some nice color on it.

22:13 And it's cooked through because it's blood sausage.

22:20 Don't don't don't All right.

22:22 These guys are fully cooked {question mark} so we're going to finish

22:25 them in the oven because I I don't trust like that.

22:28 We're going to squirt this savory slush into these noodles.

22:32 That sounds like a good time to me.

22:34 Oh, they're re Oh, no.

22:36 They'll They'll loosen up.

22:37 Those will loosen right up.

22:39 A little cold ice cold slushy broth.

22:42 So, we're just going to squirt what is kind of like chilled dashi.

22:46 Yeah.

22:46 I guess.

22:47 I think so, yeah.

22:48 This seems very alien to me.

22:51 Well, It's like basically putting a sushi onto a jello mold made out of noodles.

22:56 Well, I I won't purport to understand

22:59 this, but I will respect it as another person's

23:03 another man's soup is just in the [music]

23:06 modern political real political climate that um it's what

23:12 Okay, so we take the slushy and now we're going to make it delicious.

23:15 Perfect.

23:15 Look at that.

23:16 That looks beautiful.

23:17 I have a lot of lunch.

23:18 It's all yours.

23:19 Oh, thank you.

23:20 So now once this is simmering we will poach

23:25 these fish and go ahead and just ladle these over top.

23:28 Make sure that they're getting some love.

23:30 There you go.

23:31 What What What don't we What don't we just let her steam a little bit.

23:34 And voila.

23:35 All right.

23:36 Fish cakes look steamed and done.

23:38 Done.

23:38 Should we plate up and eat it?

23:39 Sure.

23:39 Where do you want to go?

23:40 You want to do it back there?

23:41 we uh

23:43 Oh.

23:42 Yes, Mr.

23:43 Brown Fish.

23:45 I don't like the sound of that.

23:45 I don't like the way that's going.

23:47 I don't like her tone.

23:49 Mhm.

23:49 Well, let's eat and then deal with that later.

23:51 Probably.

23:52 coffee in a plant.

23:55 Yeah.

23:55 They do that, I think, sometimes.

23:57 Well, we did it.

23:58 We made [music] the actual feast from

24:00 K-Pop Demon Hunters.

24:01 And it took the amount of time that it would take to fly from here to Korea.

24:05 But well done.

24:06 Thank you.

24:07 Thank you.

24:07 Thank you.

24:07 [laughter] Where do you want to start?

24:09 What is the progression that they go through?

24:11 Cuz they just like

24:12 They kind of go nuts.

24:13 The only thing we have to save for last is these guys.

24:16 Yes.

24:16 What about the blood sausage?

24:18 Do you like blood sausage?

24:20 I do.

24:22 Turns out Sam.

24:23 I am.

24:24 And you know what?

24:24 I like the glass noodles inside of it.

24:26 Mhm.

24:27 That I like.

24:27 Yeah.

24:29 Yes.

24:28 It provides that poppy kind of bounce.

24:30 More blood, please.

24:31 I hate blood.

24:33 What?

24:33 You do?

24:34 Like the spices in that are lovely.

24:36 I love the way that this tastes except

24:38 for that metallic hit with the pig's blood.

24:41 You don't like that iron.

24:42 I don't like that iron.

24:43 You don't like that ferrous.

24:44 It's not that it makes you feel like a you know I pump iron.

24:47 I don't eat it.

24:48 You know what I'm saying?

24:48 I don't know.

24:49 Do you?

24:50 Oh, we've got to eat the little fish dick.

24:52 Oh, how is it?

24:53 Oh, do you Oh, you just Okay.

24:55 Here we go.

24:55 I'm going to do it in the dipping sauce, at least.

24:57 Oh, he's aspirating [music] it.

24:58 Oh.

25:00 Mhm.

25:01 It's not bad.

25:02 It's not bad at all.

25:03 Look, I ate the fish, too.

25:04 You've opened up a whole new lifestyle for me.

25:06 That's not bad at all.

25:07 I mean, it's a frozen fish cake, so it better be good.

25:10 Right on.

25:13 This is a good life.

25:14 It's a lot of food.

25:16 I can't wait to see you stick that gin bob down your gullet there.

25:20 [sighs]

25:20 You're just going to watch a man gag, is that what you're tuned in for?

25:23 No, no, no, no, no.

25:24 What am I watching a man gag?

25:25 I want to hear him gag.

25:31 Do you want to try?

25:37 [screaming]

25:43 But, oh, hey, hey.

25:44 Hold me.

25:44 Hey, big guy.

25:45 Hey, big guy.

25:45 Shh.

25:46 It's okay.

25:47 It's okay.

25:47 No more tears.

25:49 [music]

25:49 Um these are dinner rolls, and these are eggs.

25:51 And uh Uh I'm not crying.

25:55 I've been compromised.

25:58 I don't think you're supposed to eat [music] those that way.

26:00 If you want to see more of this kind of absolutely adolescent material,

26:05 be sure to subscribe to my YouTube channel.

26:08 Is it just called Alton Brown?

26:10 No, it's called Alton Brown rubs his face in some abrasive sh .com.

26:14 Oh, we didn't try the cold soup.

26:15 Cold soup.

26:16 Oh, do we have to?

26:17 I I'll do it.

26:19 You eat the cold soup.

26:20 I have never been hungry enough in my entire life.

26:25 [laughter] Whose idea was this?

26:26 You know how people love hot soup?

26:28 What if we made [music] it not just cold, but frozen?

26:35 I don't know.

26:35 Flavors are nice.

26:36 You have Have a Have a kitty cake on top of that.

26:41 Aw.

26:42 [laughter] Um I do want to try these kitty cat buns, though.

26:45 Mhm.

26:45 I mean These are really tasty, you know?

26:49 They stay crispy.

26:50 A nice cinnamon flavor, really sweet little bun.

26:53 Great way to finish a meal.

26:54 Oh.

26:55 Oh.

26:55 Now that we've had dessert, what the hell is that?

26:58 gosh.

26:59 Something happened.

27:01 Babish?

27:00 Oh my god.

27:02 Holy The whole plane's breaking apart.

27:06 And we have a concert to play.

27:07 Let's dive 5,000 ft to certain death.

27:10 WE GOT TO BUG OUT.

27:12 THIS PLANE IS TRASHED.

27:14 WOW.

27:14 I guess so.

27:15 All right, let's slurp our noodles and get down there.

27:17 The fans are waiting.

27:19 Okay, noodles.

27:21 You first.

27:22 Following you.

27:23 Here we go.

27:23 Hang on.

27:25 You know, I I don't think it's busted up that bad.

27:27 I think I'll What?

27:28 Yeah, I'll just land this.

27:30 Help.

27:30 No.

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