The Innovative Korean-American Brunch With Korean Fried Chicken And Waffles — K-Town

The Innovative Korean-American Brunch With Korean Fried Chicken And Waffles — K-Town


– In center-city Philadelphia,
a stone’s throw away from South Street lies a
restaurant called South Gate. They’re bringing a Korean
slant to some traditional American brunch dishes. Chicken and macha flavored waffles, miso sesame slab bacon, and even a bibimbap egg scramble. All of this is spurred on by
a bloody mary that combines soju and kimchi. We got vodka plus soju
in a kimchi bloody mary? – Yup, cheers man. – That is dangerous. I could finish this quickly. (laughing) – We started from the
beginning using kimchi that my halmoni makes and she’s 90 years old, so she’s using – Dude your grandma was making
the kimchi for this place. – She was making the
kimchi for this restaurant. (upbeat music) – [Matthew] Dude, where
did you cook before this? – I started cooking in New
York about 10 years ago. I started at a Japanese
restaurant where I was the only non-Japanese person in the
entire place when I started. – That’s got to be challenging. (laughing) – It was terrible. I used to have to move
sesame seeds one by one with chopsticks, ended up at
Jean Georges for a few years. Peter and I had a talk and was, why don’t we come in on a
Monday since we’re closed and my mother and
mother-in-law can come in and just teach you some stuff. And I was like all right, and
that day turned into a day of me getting told I was doing
things wrong that I’d been doing for years. A lot of stuff that I learned
that day I either straight up grabbed and converted
spoonfuls and pinches into grams and ounces and
turned it into marinades and dishes that we serve now, but it also gave me a better
understanding of how do you use these ingredients. (upbeat music) – [Matthew] We’re gonna go for the Korean fried chicken waffles. – The chicken gets brined
in pepper, onions, celery, aromatics over night, ginger, garlic, and we do it at 7 minute
pre-fry before service. Spread them out, let
them cool down and then to order, re-fry them until
they’re nice and crispy. Drop them into the syrup or spicy or soy, whichever is chosen. Add it to the plate with
the waffle, send it out. (upbeat music) (crunching) – Wow, this crust is so good. It’s like engineered. You know it’s nice. You don’t really get
too much of the chili, like not too much heat but
that glaze and the crust coming together, it is a wonderful, it’s not even just crispy,
it’s straight up just crunchy. – It’s a Belgian waffle that
has some matcha powder in it to give it a little bit of
that green tea earthiness. – This is a primo hangover cure. A-plus, man. (mellow music) This seems very well-conceived
for a number of reasons. Koreans love cheese even
though half of Korea cannot eat it successfully (laughing) because of lactose intolerance, All right, tell me about
it, what’s going on here. – I love poutine, I’ve
always loved poutine. – Everybody loves poutine. – [David] Like how can you not? – It is unhatable and cheese goes amazingly
well with kimchi. What, dude this is
– Is that not – Evil. Oh man look at that too, the crust. (upbeat music) That’s freaking stupid. Like what am I eating? – [David] And it’s just kind
of fun to do a dish that wasn’t overly like thought about, stupid simple, and kind of over the top. – This is diabolical. (laughing) – It’s actually really fun.
– What the hell this freaking, that right there, this is the best part of anything and there’s so much of it. As fattylicious as this thing is, you have the kimchi to
just like counter that. It makes it addictive
because of the freaking steaming-hot stone pot, it just like melts into this crazy ooze and
on the bottom it hardens into this amazing crust, and
then the bacon on top of it. You’re literally trying to kill me. – Because, why not? – This blew my mind. (upbeat music) – So it’s just a par cooked
egg, like you normally would a devil egg. Instead of using cayenne
or paprika for the filling, it gets made, toasted sesame
oil to cook the kimchi in, to kind of bring it out and
mellow it out a little bit. – It’s nice, that kimchi
really gives it a nice acidity and yumminess. – It’s double smoked slab bacon that is miso and sesame
glazed so it’s pretty rich, little bit on the salty side
but has some brown sugar in there, some brown rice
vinegar, and the smokiness of the smoked bacon to
cut through all of that. – That miso is just savory-sweet. That is good. (upbeat music) This is a scramble, but
you call it bibimbap. – [David] Originally we were gonna do it with the rice because of bap being in the title and everything but just in like the way it
came out with the egg yolk, it was kind of a little
porridgy, so essentially, – So you like soft scrambled
eggs when you do it – Soft scrambled eggs and
butter, salt, a little gochugaru – Mmm.
– And then, all of the veg that would normally,
like a classic bibimbap, a little black sesame
seed and gochujang sauce, it’s the same sauce we use for
bibimbaps for dinner service. – I like it because you
got all the chunkiness of the different ingredients but the earthiness of that
mushroom really just binds it together. This is good recipe, you
should save this one. (upbeat music) Oh man, I feel like my hangover is cured. Thank you so much, chef, and if you guys want to see more Ktown, click right here. Not just separately, but together. What I love about silken
tofu, which is very different than like a firm tofu
which you would generally (upbeat music)

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25 Replies to “The Innovative Korean-American Brunch With Korean Fried Chicken And Waffles — K-Town”

  1. Thanks for watching everyone! This wraps up our amazing third season in Philly. I had a wonderful time in the City of Brotherly Love, but I can't wait to show you the next season that we shot in Atlanta. Stay tuned for more!

  2. I was about to comment on how korean finally make impressive food for once then they mix shochu with kimchi…..

  3. Can someone explain to me what is Korean Fried Chicken? As Korean myself, I dont get it whats so special about it… Surely its not KFC….

  4. the host is just sucking the chefs dick for the whole video. Tell us something interesting instead of exaggerating every single compliment more and more until you jizz yourself.

  5. Why is there one guy just for korean food? Why not have a guy for indian food, chinese food, vietnamese food, mexican food etc? They are also fairly popular cultures and just as established in the US in my opinion.

  6. 현지에서 먹힐까 주작방송에서 중국인으로 나오신 그분…? 우연히 푸드트럭이 들르셨다는 ㅋㅋ

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