KPop Demon Hunters Feast with Alton Brown — Full Breakdown &

[00:01] Yeah, I need like 10,000 calories to get

[00:03] through the court.

[00:06] >> Our fans deserve the fat.

[00:12] >> Oh, this guy. Hey, what's up guys?

[00:15] Welcome back to Binging with Babish,

[00:17] where this week I have a very special

[00:19] guest, the inomidable.

[00:22] >> Is that a good word? Is that

[00:23] >> I I don't even know what it means.

[00:24] >> Alton Brown, thank you so much for

[00:26] joining me.

[00:26] >> I am happy to be here. Well, today we

[00:30] wanted to recreate that beast from the

[00:32] beginning of K-pop Demon Hunters.

[00:34] >> Yeah.

[00:34] >> But I don't know if we can do it

[00:35] accurately here because it's just a

[00:37] kitchen. Like that was in a plane. So I

[00:39] don't know.

[00:39] >> Well,

[00:41] what if I had one? You you know a broken

[00:46] in half airplane.

[00:48] >> You have a Well, I broke one. You broke

[00:51] an airplane and it broke in half

[00:54] >> three quarters and it was like Yeah.

[00:56] >> Well, that didn't work really well.

[00:58] work. Okay. No, that would be

[00:59] >> because we salvaged it and then we stuck

[01:00] it in our studio and we've got that.

[01:02] >> Well, should we go to Atlanta then?

[01:04] >> Okay.

[01:05] >> Okay.

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[02:10] Dude, you said you wanted a plane.

[02:13] >> I didn't think you'd take it literally.

[02:15] >> Well, how was I supposed to take it?

[02:16] This isn't the exact aircraft, you know,

[02:19] but I think it's pretty close.

[02:20] >> I guess I forgot who I was talking to.

[02:21] No, not not at all. I just, you know,

[02:23] it's one of the planes I broke back when

[02:25] we don't have.

[02:27] >> Well, I cannot believe that you did this

[02:30] and uh it's a masterpiece and I'm really

[02:32] looking forward to cooking in it.

[02:33] >> We're cooking in the in the in the mouth

[02:35] of the broken fuselage.

[02:36] >> Yes. Which is I not up to FAA

[02:39] regulations, I don't think.

[02:40] >> Um here's your problem right here.

[02:43] >> You see this? This is from a carbonated

[02:45] beverage uh dispenser, not an airplane.

[02:48] >> Well, thank you so much for doing this.

[02:49] And now let's really authentically

[02:52] recreate the K-pop Demon Hunters carbo

[02:54] loading experience. This thing's going

[02:56] to have turbulence, though.

[02:57] >> Oh, yeah. No, we built turbulence.

[02:59] Rockers.

[03:00] >> So, we're going to make this entire

[03:01] feast tip totail.

[03:03] >> So, that's the those those fish cakes

[03:04] are just threaded on there, right? And

[03:06] those are the balls, right? And then

[03:07] soup and garnish. And we've got to make

[03:09] the uh the hots.

[03:10] >> Yes.

[03:10] >> Why do you think they have cats on them?

[03:11] Was that like a special is that a

[03:13] special K-pop thing?

[03:13] >> I mean, it's adorable, frankly. And

[03:16] they're big into adorable. It pisses me

[03:17] off though because there's no actual cat

[03:18] in that, is there? I mean, the recipe I

[03:20] saw.

[03:21] >> I mean, in an ideal world, no, there's

[03:23] no cats.

[03:23] >> Well, I think in the ideal world be

[03:25] loaded with cat. Uh, we got the gimbop

[03:27] uh and the uh ying. Is that how you say

[03:30] it? The the cold

[03:33] >> This is why I shouldn't be allowed to

[03:35] cook um Asian food. But it's the uh the

[03:37] cold soup.

[03:38] >> We have a hot soup, cold soup,

[03:40] >> cold soup, hot soup,

[03:41] >> blood sausage,

[03:42] >> blood sausage. Not looking forward to

[03:43] that.

[03:43] >> Um those are instant. We don't have to

[03:45] worry about those. and the the the cat.

[03:47] >> Then we have to draw those cat faces.

[03:49] Elsa, this is either a bowl of eggs or

[03:51] dinner rolls. So, we're going to do both

[03:54] in a bowl together. We're going to start

[03:56] with the fish skewers. Oog.

[04:03] We're going to be

[04:04] >> fish cake soup where you traditionally

[04:06] have the fish cakes in two different

[04:07] forms, right? You've got one that's like

[04:09] serpentine and the other that's just

[04:11] like balls.

[04:12] >> There is chunks and balls.

[04:13] >> Balls.

[04:14] >> Balls.

[04:14] >> Strips and balls. So, let's get

[04:15] skewering. Let's get to skewering.

[04:16] >> Well, where the hell's the food, Bab?

[04:17] You said you were going to bring some

[04:18] food.

[04:19] >> I got an airplane.

[04:21] >> You were supposed to bring some food.

[04:22] >> I brought this. Actually, I checked this

[04:24] bag.

[04:24] >> So, I channeled my inner Alen Brown. I

[04:26] lined this guy with some refrigerative

[04:28] material.

[04:28] >> How did you know I had done that?

[04:30] >> You done this?

[04:31] >> Yeah.

[04:31] >> Damn it. His body starts smelling after

[04:33] about a day.

[04:34] >> Oh, see that's Do you have some more

[04:36] life experience than me?

[04:37] >> All right. You got some some negi.

[04:39] >> Is that what that is?

[04:40] >> Well, in Japan, we're not This is

[04:42] Korean. I'm so sorry. That would be

[04:44] J-pop. This is packing chips.

[04:46] >> Yes. And we have the fish cakes and a

[04:48] bunch of like assorted fun fish cakes.

[04:50] >> Do rice cakes appear in in the soup, you

[04:52] think?

[04:53] >> I don't know. Oh, yeah. No, it's

[04:54] probably in the soup.

[04:55] >> It's in the broth.

[04:56] >> Yeah, it's in the broth.

[04:58] >> Uh, does that make sense?

[04:59] >> Let's just cross our fingers and just

[05:01] hope that we don't offend anybody.

[05:03] >> I'm going to do night first. I want

[05:04] everybody to just shake the plane

[05:06] violently. Oh my god. I think I might

[05:08] cut myself.

[05:08] >> What are you doing?

[05:09] >> You want to cut smaller?

[05:10] >> No. No. I just meant you're rocking the

[05:11] plane violently. using a deadly sharp

[05:14] knife.

[05:14] >> Don't Don't come onto the board while

[05:15] I'm cutting. I can't be held

[05:17] responsible. I I told your producer if

[05:19] the boards were this close together,

[05:20] there was going to be blood.

[05:21] >> Yeah, I didn't care.

[05:22] >> Look, look at my mastery of the form of

[05:24] the of the medium. Uh, now we just

[05:27] spread some of these other fishcakes on

[05:28] there.

[05:29] >> This one is a small fleshy hollow tube,

[05:32] which frightens me. Looks like a little

[05:33] little bitty pee pee that we've now I'm

[05:35] sliding onto a stick sideways

[05:36] >> with the antra.

[05:39] >> It's not an antandra at all. It's a dick

[05:40] from a fish. I don't understand fish

[05:43] stickick.

[05:44] >> I think it's a fish stick.

[05:45] >> This causes cancer and reproductive

[05:47] harm. I'm just noticing on the package

[05:48] here.

[05:49] >> Well, hell yeah, it does because you put

[05:50] a stick sideways through it. That would

[05:52] cause reproductive harm.

[05:53] >> Here's the fish cakes. That's done.

[05:55] Those are

[05:56] >> Good night, ladies and gentlemen.

[05:57] >> The the the tuck. Are we eating this?

[06:00] What are we doing?

[06:01] >> Touching tips.

[06:03] >> I don't

[06:05] want to gimop.

[06:07] >> I love gimbop.

[06:08] >> I don't much care for gimbop.

[06:10] >> Why don't you like gimbop?

[06:10] >> There's too much stuff. There's too many

[06:12] like crunchy chewy textures. Like it's

[06:14] just not my bag personally. But I am

[06:16] going to try to fully just throat one

[06:18] the way that is done in the movie. I'm

[06:19] not going to say that. It's a child's

[06:21] movie.

[06:22] >> Now, do these have to be toasted?

[06:24] >> I mean, what's toasted? It's just going

[06:25] to give us a nice little bit of extra

[06:27] flavor here.

[06:28] >> So, the one of the problems is getting

[06:30] too much rice.

[06:31] >> Yes.

[06:31] >> Um, from from what I cuz we got a lot of

[06:33] stuff to go in here.

[06:34] >> Now, you leave a a gap on

[06:36] >> Yeah. Yeah. for rolling, but you don't

[06:37] want it after you cut it, you don't want

[06:39] that first piece to look shriveled and

[06:40] unimpressive.

[06:41] >> Am I right, fellas?

[06:42] >> Well, the point is to be impressive even

[06:44] if you're shriveled.

[06:44] >> I'm a grower, not a shower personally.

[06:46] But, um, that's too much information.

[06:47] >> Or is that what you've been told?

[06:49] >> That's what I see when I look in the

[06:51] mirror and become erect.

[06:55] >> You get erect looking in a mirror, do

[06:56] you?

[06:57] >> Well, I want to see what it looks like

[06:59] on camera.

[07:00] >> On camera?

[07:01] >> Yeah. Well, I want to see what it looks

[07:03] like.

[07:03] >> Is there another career that uh you want

[07:04] to talk about? A banging with Babish.

[07:07] Yes. No, that's the backup. That's down

[07:08] the line. That's the That's the the the

[07:10] rip cord if everything goes to

[07:13] >> which is happening right in front of us.

[07:16] >> That yours looks very tidy.

[07:17] >> Oh, thanks.

[07:18] >> Mine's not.

[07:19] >> The good thing is with gimbop is that

[07:20] it's got all that sticking out of the

[07:22] ends. Like it looks sloppy on the ends

[07:23] anyway. So we can we can just pretend

[07:26] that that's what we did on purpose.

[07:28] >> You're going in a particular order. So

[07:29] we're going with the uh the fake crab.

[07:31] >> I'm not I'm going in no order

[07:33] whatsoever. Uh like a little bit of bo,

[07:35] a little bit of the pickled radish, and

[07:37] a little crunch from a little bit of

[07:39] cucumbers.

[07:40] >> Little bit of nice mushy.

[07:42] >> A little bit of Did you cook these

[07:43] carrots? These are perfect.

[07:44] >> Yes. Oh, thank you. Doing well.

[07:46] >> All right, so now just kind of keep

[07:49] everything together. Mate the rice as

[07:52] one. All right, that feels good. I don't

[07:55] have sticking out of the ends like I'm

[07:57] supposed to, but it looks like a proper

[07:58] gimbop. Yours is a square. His square.

[08:02] Well, I it's not supposed to be, but it

[08:03] seemed like the thing to do.

[08:05] >> Let's slice that bad boy up. Square

[08:06] slices are going to look way cooler.

[08:07] >> I'm coming disassembled.

[08:09] >> Uh-oh.

[08:09] >> I can fix this.

[08:10] >> Man's got it. Everybody relax.

[08:11] >> I've been cleaning up my own mistakes

[08:13] for a long time.

[08:13] >> How long did it take for you to start

[08:15] not enjoying making mistakes, but

[08:17] learning from them and not seeing them

[08:18] as failures?

[08:19] >> Wait, is that a thing?

[08:21] >> Yeah.

[08:23] >> Okay. Well, there's there's our our

[08:24] gimbat.

[08:25] >> Well, this is going well.

[08:26] >> I think so.

[08:27] >> Oh, yeah.

[08:28] >> That's about as clean as start to a

[08:29] video as I've ever had. Well, you

[08:30] managed to get small penises, big

[08:33] penises, mirror voyerism.

[08:36] >> Yeah.

[08:36] >> Um,

[08:37] >> no vaginas, though. Let's not

[08:39] >> Well, apparently that's just not what

[08:41] you're into.

[08:42] >> Oh, don't tell my mom.

[08:43] >> And that's okay.

[08:44] >> Don't tell her.

[08:44] >> Oh, she'll be so disappointed.

[08:47] >> Uh, so inflight bar service is going to

[08:49] begin now. I've got some twists here.

[08:50] Yeah, I've got some lemon twists. They

[08:52] were cut clearly by a one-armed child.

[08:55] Um,

[08:58] so apparently I've drunk all the gin in

[08:59] the place except for this Texas gin

[09:02] called Calamity Jin. I can't speak for

[09:04] it. I don't know who drank this.

[09:08] >> Nobody has a guilty look at Oh, she just

[09:10] covered him up.

[09:11] >> Your shade of lipstick is on here. Don't

[09:13] think that I don't know. When you tried

[09:15] to leave the bottle condom on, that's

[09:17] not going to float. Um, I'm I'm a kind

[09:19] of 7 to1 guy when it comes to martinis.

[09:22] What What is your ratio?

[09:23] >> I've never tried that kind of ratio.

[09:24] Usually I'll do much higher like a like

[09:26] a like a 4 to one.

[09:27] >> I like I like my my martinis a little

[09:30] wet.

[09:30] >> I would love to try a I'd love to try a

[09:32] 71.

[09:33] >> Now none of this came out of the freezer

[09:34] so things are going to be watery. I

[09:36] apologize for that.

[09:36] >> I'm a shaking martini guy so I'm used to

[09:38] watery,

[09:39] >> you know. Um I I I've got a whole thing

[09:41] in my upcoming tour show about shakers

[09:43] because I still use a shaker at home a

[09:44] lot because my father who taught me how

[09:47] to make martinis used a shaker when

[09:49] James Bond movies became popular. And he

[09:52] taught me to make martinis when I was

[09:54] five. That's early. It was magical. And

[09:56] he let me taste every time we made them.

[09:58] And I like I hated them. And then he he

[10:00] would always tell me, "You'll like it

[10:01] when you grow up."

[10:02] >> He was he was sharing a very kind of

[10:04] special uh special thing. That's

[10:05] beautiful. So it it kind of was. He's

[10:07] dead. So talk about that.

[10:09] >> And my mom's dead, so we can

[10:10] >> So's mine. Oh,

[10:12] >> yes. My mom died last year. When did

[10:13] yours die?

[10:13] >> Oh, I'm sorry to hear that. When I was

[10:14] 11, so about the same time.

[10:16] >> My dad died when I was 10. So I get it.

[10:19] >> We can talk trauma. Exactly. She was She

[10:21] was a little on the dark side. She was

[10:24] from House of Slytherin.

[10:25] >> You a Harry Potter fan?

[10:26] >> No. No.

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

[10:31] >> These are not terribly clean, but um I

[10:34] think that's just dust.

[10:35] >> I'm going to do the whole thing where

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

[10:38] glass. Go ahead, run with that one. You

[10:40] run with everything else that

[10:41] >> I actually don't I don't know what you

[10:42] mean by that. And I don't care how dirty

[10:44] those those glasses are. This morning

[10:46] when I woke up in my hotel room, I

[10:48] opened the coffee machine and there was

[10:49] still coffee in it. I still used it. So,

[10:52] I'm a monster.

[10:54] >> We could have fun if we weren't doing

[10:56] this.

[10:56] >> Oh, no. See, now you can't shake the

[10:58] plane as much.

[11:00] >> Oh, watch me, baby. I'll slash your

[11:02] entire martini into my glass.

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

[11:05] >> So, um I used to fly airplanes a lot

[11:07] myself, so I learned how to do this

[11:08] while keeping one hand actually on the

[11:09] other gyroscope.

[11:10] >> So, cheers.

[11:16] >> It's too weak. It's from the gin being

[11:18] cold. For reference, it's not 11:20 a.m.

[11:21] So, it's I'm cool with a slightly

[11:23] watered down one. Personally, I love a

[11:26] martini and Nick and Nora glass.

[11:28] >> Weak martinis just piss me off.

[11:31] Nickonors are the only way to go. I

[11:33] don't like martini glasses or cocktail

[11:35] glasses in the traditional sense.

[11:36] >> Oh, thank you.

[11:41] >> Oh, man. Here we go. Let's make it

[11:45] happen Captain.

[11:47] Folks, we got some problems in the

[11:50] aircraft. Oh, look. Demons and we're

[11:52] going to kill it.

[11:53] >> We have almost boiling water. What's

[11:54] going to be going into this water?

[11:55] Please bring us back to the reality of

[11:57] this. The show's not going to going to

[11:59] get a James Beard award unless we get

[12:00] really pretentious and cook some. Keep

[12:02] trying them. They keep saying no. So,

[12:04] okay. So, we're going to make the soup.

[12:05] So, that means we've got to make the

[12:06] broth.

[12:06] >> Yep.

[12:07] >> Um and we got to make a dipping sauce,

[12:08] do we not? For the uh fish cakes.

[12:10] >> Correct. Water's boiling. Now, here

[12:13] here's an an actual culinary point. Is

[12:14] it okay for that to be at a boil or are

[12:16] things going to get murky when I drop in

[12:17] my sack?

[12:18] >> I think we should bring

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

[12:20] so your sack doesn't cloud things up

[12:22] too.

[12:22] >> Okay, so I should drop the heat on this

[12:24] now, shouldn't I? Okay, simmer. You're

[12:26] not allergic to shrimp, are you?

[12:28] >> Just bananas.

[12:28] >> Are you really allergic to bananas?

[12:30] >> Well, I think

[12:30] >> you know it's okay to bite them into

[12:33] pieces as they go in. You don't have to.

[12:35] That's why. So maybe I'm not allergic to

[12:39] >> I was like I go to the hospital like I

[12:41] can't breathe. animal.

[12:42] >> I bet you maintain eye contact though.

[12:44] >> Oh, no. Of course.

[12:45] >> This fight's going straight to hell.

[12:47] >> And that's where we deserve to go. Damn

[12:49] it. I knew if I met you this would

[12:50] happen.

[12:51] >> Is that going by itself for a while?

[12:52] >> These guys.

[12:53] >> Okay, so this looks like daon, but it's

[12:55] not. Is it? That is Korean radish,

[12:58] >> which I don't know about you, I find

[12:59] delicious compared to daikon.

[13:02] >> Daon didn't have much flavor.

[13:04] >> You're absolutely right. And then just

[13:06] some onion. That goes for 10 minutes.

[13:08] And then we're going to strain it out.

[13:09] Reserve the radishes. In the meantime,

[13:11] why don't we make the dipping sauce?

[13:12] >> So, what we need for the dipping sauce

[13:13] is 1/4 cup of soy, 2 tbsps of water. We

[13:16] need 1 and 1/2 uh teaspoons of gojagaro,

[13:18] which I know we have here. So, this is a

[13:20] pretty complicated uh thing to do

[13:22] because we just dump all this in here

[13:24] like that. And all of this like that.

[13:28] And the dipping sauce is done.

[13:30] >> Voila.

[13:30] >> I like this YouTube cooking.

[13:32] >> Isn't it easy?

[13:33] >> All right. So, we have our incredibly

[13:35] hot vessel,

[13:37] >> the just your finger in that. It's hot

[13:40] as Yes, I did. I'm going to try. I

[13:45] >> I don't have chef's hands. I have a

[13:46] chef's mouth. I can put any temperature

[13:48] thing in there and I'm fine. It's as in

[13:51] there, but my hands.

[13:54] What are you going to do with that? I

[13:55] have no idea either, but it definitely

[13:57] doesn't happen in prison, which is where

[13:59] I'M GOING.

[14:02] YES. Life achievement unlocked. Tell me

[14:05] you got that. We're done here, folks.

[14:07] Let's get Let's go home. Can we just

[14:09] cook this dude, man?

[14:12] >> Let's get into it, dude. Tablespoon of

[14:13] soy sauce is gonna go in here.

[14:16] >> So, I'm gonna go ahead and eyeball that.

[14:18] Well, see, look what look what's

[14:19] happening now.

[14:21] >> We don't need that much dipping sauce,

[14:23] so we're cool.

[14:24] >> I may have I may have over rocked

[14:26] >> tuna sauce. Look at that.

[14:29] >> All right. What? Oh,

[14:32] >> Is this a thing or we just inventing

[14:33] this?

[14:34] >> We're riffing, baby.

[14:36] >> I've been waiting for you.

[14:41] That's so salty. Oh. Oh, it's so salty.

[14:45] >> I feel like we just had a three-way with

[14:47] Lot's wife.

[14:51] >> Was somebody go to the liquor store?

[14:52] >> Okay.

[14:54] >> Cold noodle soup from Korea.

[14:56] >> Wait, but it's got it's got sacks of

[14:59] broth.

[15:00] >> Sacks of broth that are semifrozen.

[15:01] You'll see there's like an a crystalline

[15:03] structure to them. You want it almost

[15:04] frozen, slushy, if you will.

[15:06] >> Do we have more jam? Because we could

[15:07] 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. But what we

[15:15] can do now,

[15:15] >> put those in the freezer, please.

[15:16] >> What we can do now is cook and chill

[15:18] these. Reason why not cooking in there?

[15:22] >> No. Why not?

[15:23] >> Oh, this is a hot soup. That's cold. I'm

[15:25] sorry.

[15:26] >> I don't want to be called chef. I don't

[15:27] even have any white coats.

[15:29] >> You don't have any white coat.

[15:30] >> I have like a ivory coat, but it's a

[15:31] dinner jacket.

[15:32] >> Oh, it sounds awesome. Go full Rick. Got

[15:34] to go full Rick. full Rick Blaine. Rick

[15:37] Blaine was an incredibly important

[15:38] influence on my life after my father

[15:40] died.

[15:40] >> So it was like an early novelization of

[15:42] a movie,

[15:43] >> but it had Frank True Love. You've got

[15:45] real friendship.

[15:46] >> I actually have never not cried watching

[15:49] Demon.

[15:51] I mean, it's creepy as

[15:55] >> Can you get a hold of Christopher

[15:56] Lambert please?

[15:56] >> Christopher Lambert on the phone

[15:58] immediately.

[15:58] >> How's the How's the soup doing?

[16:00] >> Oh, what do you have to bring it back to

[16:02] what your needs are? You're behind the

[16:04] camera. We're in front of the camera.

[16:06] Our needs and our conversation count

[16:08] like the noodles are the goddamn

[16:11] noodles. How about that?

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

[16:14] >> I got to get this out.

[16:15] >> I got to go like bobbing for these.

[16:16] >> Absolutely.

[16:17] >> Nope. Nope. NOPE.

[16:21] >> What in God's name? I'm putting these in

[16:23] here. Oh, this is a desicant.

[16:26] >> Anyway, we're going to cook these for 2

[16:28] minutes and then they're going to be

[16:29] rinsed with cold water to bring them

[16:30] down to temperature for our icy cold

[16:32] soup. Well, this is fabtacular.

[16:35] And the Yep.

[16:38] >> Oh, not the salt.

[16:39] >> You got to throw it over your right

[16:40] shoulder. It's good luck. Or it

[16:42] counteracts bad luck from spilling. Now

[16:45] I got to buy a vacuum.

[16:48] >> Jesus.

[16:50] >> What was that? What' you just do?

[16:52] >> A bowl. I broke it.

[16:53] >> And what's terrible is that it's mixed

[16:55] with melting ice. So you can't tell me

[16:58] which is the ice. Oh, one glass won't.

[17:00] >> Who hurt you?

[17:01] >> Everyone. Everyone.

[17:03] Yeah, dude. And we should start a

[17:05] business.

[17:07] >> What kind of business could we possibly

[17:09] start?

[17:10] >> So, now we need to make the hot tuck

[17:11] dough.

[17:11] >> This is like 500 g of uh AP flour.

[17:14] >> Perfect yeast.

[17:15] >> Four teaspoons of yeast. So, that's more

[17:16] than a packet.

[17:18] >> It's a lot of yeast.

[17:19] >> That's so much yeast.

[17:20] >> We've got some sugar, 1/4 cup, half a

[17:22] teaspoon of kosher salt.

[17:23] >> Teaspoon.

[17:24] >> Could you just agree with me?

[17:26] >> And half a teaspoon of kosher salt.

[17:28] >> 3 tablespoons of oil. This is a high

[17:30] high hydration dough.

[17:32] >> Toss it in. So, there's a lot of water

[17:34] to be used. That looks like almost a 2:1

[17:37] ratio. So, that's going to get really

[17:38] sticky, really nasty. Going to bring

[17:40] that together into a uh massive sticky

[17:43] dough ball and let it rise covered in a

[17:46] warm spot for like an hour. 90 minutes.

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

[17:50] going to need a little flour of some

[17:51] type to kind of deal with this.

[17:52] >> So, I I think uh oiled hands is the way

[17:55] to go with this.

[17:55] >> Oh, do you?

[17:56] >> Babish wants some oil to punch his

[17:59] dough.

[17:59] >> It's not dirty. Oh no.

[18:04] Oh no.

[18:06] It's a sticky one. So, let's cover it

[18:08] back up. It rests for 15 minutes. Now,

[18:10] you don't have to do every Why don't you

[18:12] Why don't you go wash your hands?

[18:15] No, we have to eat that soup. That's for

[18:17] our soup.

[18:20] >> This is going to be sticky as southern

[18:24] politics um in 10 minutes. So, we're

[18:26] going to need some kind of flowerish

[18:28] thing. I

[18:29] >> I think oily hands will do it. My

[18:31] >> You seem to think oily hands are an

[18:32] answer to everything.

[18:33] >> I mean, it's it gets me out of many a

[18:37] sticky situation.

[18:39] >> We'll be right back.

[19:04] Babish cookware. Swear to me you'll only

[19:07] use it for good.

[19:09] >> We're back. Hi. We're back with the

[19:11] Engine with Babbot where we're going to

[19:12] watch Babbot chop his nuts.

[19:14] >> Well, I mean accurate. These are

[19:17] walnuts. Whole walnuts. They were whole.

[19:19] Well,

[19:21] that's the nature of chopping out Alton.

[19:23] And

[19:24] so the whole thing about this dish,

[19:27] which um sounds a great deal like hot

[19:30] talk, it's nuts, cinnamon, and sugar

[19:33] made into a pancake and pressed into a

[19:35] pan.

[19:35] >> Yes.

[19:36] >> Right. You you roll out and I'm going to

[19:38] shape with oilies. Oh boy, that is

[19:40] really sticky.

[19:40] >> Yeah. Now we need this. Oh, that is so

[19:43] wet.

[19:46] >> See that, folks? That doesn't happen

[19:48] overnight.

[19:51] Oh, I've never seen you move so fast.

[19:54] >> I don't know how to get this into 16

[19:55] pieces without a scale, unless we guess.

[19:58] And we are right at uh basically um

[20:03] 1,100 kil g. And that's divided by 16.

[20:07] 68.75.

[20:09] >> So 69.

[20:10] >> Yeah,

[20:11] >> I I'm just rounding up. Wait, I'm just

[20:13] rounding up. I don't think that's going

[20:15] to be God damn it. This sticky.

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

[20:21] with this. I'm having a good time over

[20:23] here.

[20:25] >> 69.

[20:26] >> What's up?

[20:27] >> Nailed it.

[20:27] >> Can we get a fry 69 fry pan with some

[20:29] oil on it?

[20:30] >> We have to let these rest.

[20:31] >> No, I think we should go straight in.

[20:32] >> But we have to put this stuff in them.

[20:34] 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. Now all we have to do is fry

[20:38] these little bastards. Get some oil

[20:40] going in this. And then we need the tuck

[20:43] the hot tuck press.

[20:44] >> I'm not doing this oil. I want the cary

[20:48] gold butter.

[20:48] >> That's gonna be tasty. Doesn't look very

[20:51] round, but neither do I.

[20:53] >> Babish, I burn.

[20:58] >> I have completely bollocks this

[21:00] situation.

[21:00] >> Well, listen. That's what that's why

[21:01] they say the first pancake. So is the

[21:03] weird one, which isn't true.

[21:04] >> Are the first five in my case?

[21:05] >> Well, yeah, cuz you did them all at

[21:06] once. Well, we can draw kitties on my I

[21:09] mean, yours are going to look more like

[21:10] really good.

[21:11] >> I mean, these look like compared the way

[21:13] they're supposed to look. I think that

[21:15] the other side of mine will be okay.

[21:17] God, we're trying hard. Are those the

[21:19] food markers?

[21:19] >> Yes. 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's That's a dog.

[21:32] >> It's a It's not a dog. I know what dogs

[21:34] look like.

[21:35] >> That's a little dog.

[21:36] >> It's not a dog. Kitties.

[21:38] >> They're really perfect. Except for this

[21:40] dog.

[21:40] >> It's not a dog. It's a fat cat. What

[21:43] kind of sausages are these?

[21:45] >> Since when did you become so curious?

[21:47] >> I'm just The audience is I'm just

[21:49] curious for them. That's all.

[21:50] >> Brad, shut up. Shut up. So, this is

[21:53] blood sausage, which is made with

[21:55] spices, pork, and pork blood. Although,

[21:58] there are some circumstances in parts of

[22:00] Korea where beef blood is used. This is

[22:03] not.

[22:04] >> Is rice usually added rice or noodles

[22:07] even?

[22:08] >> We're just sautéing this until it's got

[22:09] some nice color on it.

[22:13] And it's cooked through because it's

[22:14] blood sausage.

[22:21] >> All right, these guys are fully cooked.

[22:23] Question mark. So, we're going to finish

[22:25] them in the oven because I I don't trust

[22:27] like that.

[22:28] >> We're going to squirt this savory slush

[22:30] into these noodles.

[22:32] >> That sounds like a good time to me. Oh,

[22:34] they're Oh, no. They'll they'll loosen

[22:37] up. Those will loosen right up with a

[22:39] little cold ice cold slushy broth.

[22:42] >> So, we're just going to squirt what is

[22:44] 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. Well,

[22:50] >> it's like basically putting a sushi onto

[22:52] 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

[23:02] person's another man's soup is you just

[23:06] in the modern polit geopolitical climate

[23:08] that um

[23:10] >> it's what?

[23:12] >> Okay. So, we take the slushie and now

[23:14] we're going to make it delicious.

[23:15] >> Perfect. Look at that. That looks

[23:16] beautiful. I ate a lot of lunch. It's

[23:18] all yours.

[23:19] >> Oh, thank you. So now once this is

[23:23] simmering, we will poach these fish and

[23:26] go ahead and just ladle these over top.

[23:28] Make sure that they're getting some

[23:30] >> love. There you go.

[23:31] >> You Why don't we Why don't we just let

[23:34] her steam a little bit?

[23:34] >> And voila.

[23:35] >> All right. Fish cakes look steamed and

[23:37] done.

[23:38] >> Done.

[23:38] >> Should we plate up and eat it?

[23:39] >> Sure.

[23:39] >> Where you want to go? You want to do

[23:42] >> Oh,

[23:42] >> yes, Mr. Brown Fish.

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

[23:46] like the way that's going.

[23:47] >> I don't like her tone. H. Well, let's

[23:49] eat and then deal with that later.

[23:51] Probably

[23:51] >> pouring coffee in a plant.

[23:53] >> Yeah, they do that, I think, sometimes.

[23:57] Well, we did it. We made the actual

[23:59] feast from K-pop Demon Hunters

[24:01] >> and it took the amount of time that it

[24:02] would take to fly from here to Korea.

[24:04] Um, but well done.

[24:06] >> Oh, thank you.

[24:09] >> Where do you want to start? What is the

[24:10] progression that they go through? Cuz

[24:12] they just like

[24:12] >> they kind of go nuts. The only thing we

[24:14] have to save for last is these guys.

[24:16] Yes. What about the blood sausage?

[24:18] >> Do you like blood sausage?

[24:20] >> I do.

[24:22] >> Turns out

[24:22] >> I do, Sam. I am. And you know what? I

[24:24] like the glass noodles inside of it.

[24:27] >> That's very nice. Yeah.

[24:28] >> Yes.

[24:28] >> It provides that poppy kind of bounce.

[24:30] >> More blood, please.

[24:31] >> I hate blood.

[24:33] >> What? You do?

[24:34] >> Like the spices in that are lovely. I

[24:36] love the way that this tastes except for

[24:38] that metallic hit of the pig's blood.

[24:41] >> Oh, you don't like that iron?

[24:42] >> I don't like that iron. You don't like

[24:43] that ferris snap that makes you feel

[24:45] like you're,

[24:46] >> you know, I pump iron. I don't eat it.

[24:48] You know what I'm saying? Do you? No.

[24:50] >> Oh, we've got to eat the little fish

[24:51] dick.

[24:52] >> Oh, how is that? Oh, do you Oh, you just

[24:55] Okay, here we go. I'm going to do it in

[24:56] the dipping sauce at least. Oh, he's

[24:58] aspirating it. Oh,

[25:01] >> it's not bad. It's not bad.

[25:02] >> Not bad at all.

[25:03] >> Look, I eat the fish. Open up a whole

[25:05] new lifestyle for me.

[25:06] >> That's not bad at all. I mean, it's a

[25:08] frozen fish cake, so it better be good.

[25:10] Raw dog.

[25:13] That's a good bite. There's a lot of

[25:15] food.

[25:16] >> I can't wait to see you stick that

[25:17] ginbop down your gullet there.

[25:20] >> Just going to watch a man gag. Is that

[25:22] what you're tuned in for? Watch a man

[25:24] gag.

[25:24] >> I don't want to watch a man gag. I want

[25:26] to hear him gag.

[25:31] >> Do you want to try?

[25:43] Oh hey.

[25:44] >> Hold me. Hey, big guy. Hey, big guy. Sh.

[25:46] >> It's okay. It's okay. No more tears. Um,

[25:49] these are dinner rolls and these are

[25:50] eggs. And uh

[25:54] Oh,

[25:56] >> I've been compromised.

[25:58] I don't think you're supposed to eat

[25:59] those that way. If you want to see more

[26:01] of this kind of absolutely adolescent uh

[26:04] material, be sure to subscribe to my

[26:07] YouTube channel.

[26:08] >> Is it just called Alton Brown? It's

[26:10] called

[26:10] >> Alton Brown rubs his face in some

[26:12] abrasive.com.

[26:14] >> Oh, we didn't try the cold soup. Cold

[26:15] 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

[26:23] entire life.

[26:25] >> Whose idea was this? You know how people

[26:27] love hot soup? What if we made it not

[26:30] just cold, but frozen?

[26:35] >> Flavor.

[26:37] Have a have a kitty cake on top of that.

[26:40] >> Oh.

[26:42] Um, I do want to try these kitty cat

[26:44] buns, though. I mean, these are really

[26:47] tasty. You know, they stayed crispy. A

[26:51] nice cinnamon flavor. Really sweet

[26:52] little bun. Great way to finish a meal.

[26:54] >> Oh, wow. Now that we've had dessert.

[26:57] >> What the hell is that?

[26:58] >> Oh my gosh.

[26:58] >> Something.

[26:59] >> What is that? Babish. Oh my god. I Holy

[27:02] The whole plane's breaking apart.

[27:06] >> And we have a concert to play. Let's

[27:08] dive 5,000 ft to certain death. WE GOT A

[27:10] BUG OUT.

[27:12] >> THIS plane is trash. Well, I guess so.

[27:15] All right, let's slurp our noodles and

[27:17] get down there. The fans are waiting.

[27:18] >> Okay, noodles.

[27:22] >> First following you.

[27:23] >> Here we go.

[27:23] >> Hang up.

[27:25] >> Yep. I I don't think it's busted up that

[27:27] bad. I think I'll

[27:28] >> What?

[27:28] >> Maybe I'll just land this.

[27:30] >> Oh no.

[27:38] >> Thanks again to my long-term partner

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