The Chef Show (2019) s01e14 Episode Script

[upbeat salsa music playing]
[cow moos]
[Jon] What have we got, Roy?
What are we doing?
We're making hash browns, eggs,
and some really great bacon.
We're having breakfast and onion soup.
-So, for onion soup, you need bread.
-We need croutons.
So this is I want
-This is old sourdough
-[Roy] Oh, nice.
-Oh, look at this.
-that I baked.
[Roy] The best thing for croutons
is actually old bread.
You should never throw away bread,
'cause bread can be either
used as a thickener, as a crouton.
You can make soup out of bread.
Literally, there is no reason to throw
away bread unless it's, like, moldy.
-Even then, you make penicillin, right?
-[Roy laughs]
[Roy] Let's make croutons.
I like the croutons for onions
to be about an inch thick.
[Jon] Sometimes in onion soup,
they put a whole piece of bread in there.
That's not the way you do it?
Uh, what do you mean by a whole piece?
Don't they lay, like, a whole
Do you ever see that?
What they usually do is take a baguette
and they cut it straight down.
-Yes.
-[Roy] And some people put two in there.
Are you chopping these down smaller?
Or what are you doing?
Uh, this one, I'm just following,
you know, the length of the bread or the--
[Jon] Is this the size
we'll put in the thing?
[Roy] I want to toast them like this.
When you make onion soup, I like the bread
to stick out a little bit,
almost like an iceberg.
-So this isn't too big?
span style="style2"-No, it's fine. We'll figure it out.
-We'll cut it if we have to.
-[Jon] Oh, okay.
[Roy] So now,
beautiful finishing olive oil.
-Ooh.
-[Roy] Just really douse it, both sides.
And just a little bit of salt
on the bread, okay?
[Andrew] Kosher salt?
[Roy] Yes, this one's kosher
and we have finishing salt for later.
Okay, Jon, while he's finishing that,
I'd like you to get started on the onions.
The first thing I want you to do
is just peel all the onions.
Once you peel all the onions, take
a little bit of the core off, like that.
Kind of thin, okay?
So just peel them all first
and then knock it all out.
A little bit thinner.
A little bit thinner.
Am I going wrong
Oh, you want this way.
You're going the wrong way in thinner,
but it's okay.
Just finish that one off,
then peel the rest.
Now, are you cutting with or against
the grain on the onions, 'cause--
-Do you have to rub it in?
-[laughs]
-Do you have to--
-Is Jon doing this right or wrong?
I don't know if I like
I don't like him being here.
I love onion soup.
-[Andrew] It's my favorite.
-[Roy] It's one of my favorites.
There would never be room service
if you didn't have onion soup.
[Roy chuckles]
[Roy] And then put both of them in.
He's got his mojo back.
Onion soup is probably the simplest soup
there is that really requires technique.
All you really need, seriously,
is onions, like, some sort of alcohol
stock, you could even do it with water,
um, salt, and pepper.
The most important thing with onion soup
is allowing the onions to create their own
jam, because they're filled with sugar.
They're filled with sugar and what
you're doing is you're cooking it down.
So you're caramelizing these.
You're not caramelizing.
You're caramelizing,
but you're actually making a jam.
-Oh, okay.
-What's the difference?
What a lot of people
make a mistake on in onion soup
is they think it's caramelization,
so they go high heat really fast
and then the onions look like they're
browned, right, but it's fool's gold.
So it looks like it's browned.
They look like they got it.
But there's no flavor in it.
So then they have to end up adding
a bunch of, like, different bases
and additives and things like that.
But really what you've got to do
is go very slow
turn these onions into a jam,
and then that jam is really the flavor.
So that's what we're doing here.
Just keep throwing onions in.
[Jon] Did you learn this
when you worked in hotels?
[Roy] Uh, I learned it in culinary school.
It really became a part of my life
when I had my first executive chef job
at the Embassy Suites Hotel in Lake Tahoe.
My friend who brought me in, he was an
old hotel chef that kind of taught me
again how to make onion soup
and also he showed me
how to make this onion bowl,
-which I'll show you how to make.
-[Andrew] I got tears.
-Oh, did I use--
-You just used the onion?
No, there's one. I used the big one.
Was this your bowl onion?
Yeah, that was my
Okay, we'll make small bowls.
So don't cut these ones.
So it's okay.
It's okay. Um
It's not okay. I hear it in your voice.
[Roy] So for this, take the top here,
cut a little bit off
and just peel it all.
So, here, what you want to do
is start in the center.
Yeah.
And just keep going in very gently.
As you get deeper,
then you want to start going
towards the edges more.
The bigger onions would have been great,
-but somebody cut them up.
-Okay. Okay.
[Jon] Now what did you put in here?
Just olive oil?
[Roy] I just put olive oil so far.
[Jon] And, you know,
how come you're not salting it yet, Chef?
[Roy] You don't want to salt,
like, immediately.
But you see how you're getting
some action now?
It's starting to break down.
Now this is when you want to salt food.
What's happening is all the pores
and everything is nice and open,
and they're ready to receive the love.
This was my first claim to fame.
The onion soup in the onion bowl.
Uh [chuckles]
This was Granted, this was the '90s.
So, this was the hit
of Northern California.
I have articles that rave about
the onion soup in the onion bowl. And--
But you can't eat that onion, right,
or is it--
I saw people eating it after the soup.
Now, as that's cooking down a little bit,
I'm going to add a little bit of butter.
-[Jon] Always.
-[Roy] Yeah.
So now this is the fool's gold, right?
So, if this was at higher heat,
a lot of young cooks will see this color
and then it'll get browner
and then they'll think it's done,
and then they'll make their soup
from there.
-But this is only--
-Am I deep enough here?
-Beautiful.
-Great.
So now we put it on a bed of rock salt.
[alarm bell ringing]
-[Jon] Uh, uh. There's the timer.
-[Roy] Check your thing. And then
-[Jon] What are you looking for here?
-[Roy] Golden brown.
-[Jon] How's that?
-[Roy] Beautiful.
-You made up for the big onion.
-[Jon] Okay.
Look at that. That's the '90s right there.
Look at that, Jon.
-That's the '90s.
-[Jon] Nice.
We're going to let these cook
as we do a bunch of other things,
but we're going to keep an eye on it.
[Jon] The other thing we're going to do,
Andrew, because you're a fan of the movie,
is the hash browns,
which were actually
one of the cooler things.
So what's this now? This is--
This is shredded potatoes
that we're going to drain.
If you can drain them here
and then give them a quick rinse
and then we've got to dry them.
Let's kind of let it dry a little bit.
-[Jon] And towels?
-[Roy] Yeah, and towels.
Right now, we're just drying it
so we get a good color.
Now we'll go over
and we'll start the hash browns.
The olive oil.
-Always, with cooking, do a little test.
-[Jon] Beautiful.
[Roy] A little bit of butter
down with the oil.
I'm going to save that
and put more on top.
Right now, what we're doing
is we have raw, separated potatoes,
but eventually we're basically
going to create a glue
with the starch in the potatoes.
We're going to create
a beautiful, like, carpet of potatoes.
A touch of salt.
But not too much.
We'll do the same thing with the pepper,
in case we need more.
[Jon] When do you start
looking and listening?
[Roy] You can tell.
Obviously, it's still white underneath.
When you see it start to get
little flecks of brown
is when you can start
keeping an eye on it.
Can you turn this up a little bit, Jon,
on the right side?
-[Jon] You want it up a little bit more?
-[Roy] Up a little bit more. Let's see.
So those are all breaking down now.
Releasing its sugars.
Breaking down, turning into a jam.
So now it's caramelized, but is it getting
to that point you were talking about?
No.
We've got a little bit of time left here.
While that's going,
we'll get the bacon going.
That right side come up a little bit, Jon?
-You're getting up to three.
-Okay.
So it's going to come up to temp soon.
Put a little bit of oil--
[Jon] Plus, for bacon, isn't it good
to start it on a low heat and let it rend?
[Roy] Yeah, but it was a little too low.
-[Jon] Because--
-[Roy] You need a sizzle.
[Jon] There are techniques where you start
in a cold pan. You ever hear of that?
You start in a cold pan
or a pan full of water.
[Roy] I've heard that.
-I've heard that. Um
-[Jon] It gets it nice.
It's not something I do, but--
-No, it's not your style.
-Not my style.
-That's his way of saying
-[Andrew chuckles]
If he says, "I don't do it,"
or he says, "Home cooks do that,"
that's his shorthand for,
-"I'm not doing it."
-[Roy] I'm not doing it.
Helping Jon work quickly,
because we want to make sure
that the bacon all kind of cooks
at the same speed.
[Jon] We don't have to leave room
for eggs?
[Roy] We'll cook the eggs
in that bacon fat.
[Jon] Oh, okay.
[Andrew] My God, that smells good.
So you want me to rotate these, Roy?
You should flip them a lot, right?
-On bacon, don't you want to flip--
-No, no, no, no.
Just like steak.
Cook one side and then throw it over.
-Really?
-Yeah.
With any type of meat,
you don't want to touch it too much.
I thought, with bacon,
you want to keep flipping it over
so it doesn't cook too much on one side
and then you want to kind of work the fat.
-But you're the chef.
-Yeah, no, no, no.
[Jon] Should I start looking
under the hash browns?
[Roy] Yeah.
-How's it looking, Jon?
-[Jon] Oh.
[Roy and Jon chuckling]
[Jon] So we have to release it?
I remember, when you were
first teaching me how to cook,
-you've got to release it from--
-[Roy] Yeah.
Not yet, though. But when we're getting
close, what we're going to do is cut it
and then you kind of loosen it.
[Jon] You don't release it as you go?
I remember you telling me to keep
going around and and loosening it up.
-Oh, sure. Why not?
-No? I don't know.
-Yeah, sure. Why not?
-It's what you said.
-You always make--
-[Roy] There you go, see? One time.
Boom. Look how beautiful that is.
That's how you cook bacon.
I don't know what you read before.
[laughing]
[Roy] We want it semi crispy,
not too crispy,
and then just put them on these racks.
Jon, go ahead and do the six squares
and the release.
If they're ready to turn over,
turn them over.
If not, let them cook a little more.
-Oh, Jon!
-[Jon] There it is.
[Roy] Make me proud.
[Jon] That is a really cool way
to do hash browns. You weren't kidding.
You know, if you ever have a bad day
or a bad week, just cook, man.
Right? Like, when you get something right,
it's the best cure in the world.
Look at how beautiful that is. That's how
you make onion soup. You see that?
[Jon] So that's not caramelized.
-You're saying that's--
-[Roy] It's jam.
It's like jam.
That's my jam.
[Jon] So why don't you pull that fond up?
-You want to save that for--
-That's what the brandy's for.
You're going to de-glaze.
[Roy] We're going to add a bay leaf.
Fresh thyme sprigs.
Then we're going to add
just a touch of flour. Not too much.
We want the soup
to be a little bit viscous,
but not too much.
We're not really making,
like, a full roux.
We're just dusting it
to give it a little structure.
Here we go, Jon. So we have
all that beautiful fond right there.
We've got a high heat going.
I like to add a lot of brandy there. Boom.
Now put the onions back in
and start scraping.
That's all that flavor right there.
[Andrew] I can hear it
coming right off the bottom.
-And what is this, apple brandy?
-This is apple brandy. Calvados.
Just let that reduce a little bit.
[Jon] Apples and onions, man.
That's a good combo.
[Roy] Okay.
So we're going to bring that back up.
So look at that, Jon.
With cooking, when it's done right,
you can see it, right?
You can see it. You can feel it.
You can smell it.
You can taste it.
[Jon] Wow.
[Roy] So now we're going to add stock,
get this up and boiling.
Uh, we can get the eggs going now.
Behind.
[Andrew] How you want these eggs?
[Roy] I like sunny-side up, but up to you.
However you want to cook them.
-[Andrew] Oh, boy.
-[Roy] Good.
[Jon] When do you salt the eggs? Now?
Do I need to salt them?
There's a lot of salt in that bacon fat.
[Roy] Don't salt the eggs.
Now we put a little pepper on them.
[Andrew] Okay, hit them.
-[Jon] Should we start pulling those?
-[Roy] Yeah, pull them right up.
We can finish it in the oven
if we have to.
Oh, that looks great.
-[Jon] Are these done enough?
-[Roy] Oh, that's good.
Okay, we're on the down slope home.
I want you to taste it again.
We're almost there.
[Andrew] You finishing with butter?
-A little bit, to make it creamy.
-Oh, nice.
[Roy] That's going to have, like, cheese
and croutons and
Delicious, huh?
Oh, man.
Okay, so now go ahead
and bring over those crocks.
We'll start with these two first
and let this cook a little bit more.
So we can have breakfast
while we're waiting for the soup.
[Roy] Gruyere, provolone,
Emmental and Parmesan.
[Jon] Ready?
I've never wished I was hungover before,
but this would really
do a job on me right here.
-Okay, Jon, you keep filling those.
-Yeah.
[Roy] If you come up with a bay leaf
or a thyme sprig, take it out.
If it's too big,
you just break it up a little bit.
Beautiful, baby.
So you're getting the fat
from the crostini, huh?
Yeah.
Because there's not
a lot of fat in here yet.
-There's butter.
-Butter, right.
-There's quite a bit of butter, actually.
-[Roy chuckles]
[Roy] You've got provolone.
What's this one?
[Roy] Emmental.
[Jon] Emmental? What's Emmental?
It's a Swiss cheese, I believe.
You want it
to kind of drip over the edge here.
[Jon] I'm well aware. Yeah.
[chuckles] I know.
[Roy] Yeah, baby.
Let's go ahead
and pull out those two ones.
Pull them right over here.
Okay, yeah. Just evenly go across.
Just so that you can get
an even caramelization.
-Normally you'd throw it in a Salamander?
-Yeah.
[Roy] There it is. That's
the late '80s, '90s Chef Roy special.
Would you say
it's coming back into fashion?
No, I don't think so at all.
-[Jon] How's that, Chef?
-I think it looks good. There it is.
-Onion soup.
-[Jon] The Roy Choi special.
[Roy chuckles] Onion soup.
[Jon] All right, while we're waiting
for that onion soup to cook--
-Uh-huh. Want to eat breakfast?
-Let's have a little breakfast.
[Roy] Parmesan.
Do you have any ketchup or hot sauce?
You want Sriracha or you want ketchup?
Sriracha sounds good to me. Oh, my God.
[Jon] Look at that yolk,
just set really nicely. See?
Oh, that Parmesan's great.
That Sriracha's kind of dark, Jon.
When did you buy it?
The late '90s.
[laughing]
-Before it was cool.
-Yeah.
Before it was cool! [laughs]
-[Roy] It's vintage.
-[Jon] Can you pass me a crostini?
-[Roy] Oh, yeah.
-[Jon] That works.
-[Roy] Yes.
-See, that's how it ties together.
It's not bad, huh?
That's not bad at all.
So, in the movie span style="style2"Chef,
we wanted to figure out a way,
when Carl Casper
wasn't really getting along with his kid,
to show that he loved him
and connected with him.
We did all those shots
of cooking breakfast
with all the technique and all the care.
-And the grilled cheese sandwich.
-Yeah.
And then it kind of sets up
them bonding on the truck
because that's, like, the only way
that he expressed his feelings to him,
because he was so busy
working all the time,
but, yet, when it was time for food
he focused and presented it to the kid.
And that's their common language.
It was
That's what I love so much about the movie
is that it's about the importance of food
in family and interpersonal relationships.
Like, that's
that's what food's all
The best food you have is half thanks
to the company that you're sharing with.
[Jon] Oh, here we go, Chef.
All right, what do we do now?
French onion soup. We eat it.
[Jon] If I like this, it's going
to mean a lot, 'cause I am not hungry.
When you're starving,
it makes food taste better.
That's got to factor into a tasting menu.
In the beginning, that basket of bread's
the best thing you've ever eaten.
[Roy] All right. French onion soup.
-[Andrew] You can cut through the bread.
-[Jon] I don't know what to do here.
Perfect bite.
That crust.
Mm. So good.
I added a little too much brandy.
I beg to differ.
-But it's fucking delicious.
-It's delicious.
The texture's great.
And I love that we got
My bread that I was giving up on
became a supporting player here.
[Roy] It's not just a supporting player.
It's like the supporting actor
that steals the show.
[laughs]
-[Jon] And then the onion--
-[Roy] It's different every bite.
And there's not too much in it.
-A little onion and brandy and stock.
-All the flavors come from the onion.
[Andrew] It's beautiful.
Is this something you'll do on your own?
Hell, yeah. I'm going to buy
these special pots just for this occasion.
Or I'll just hollow out an onion.
[Roy laughs]
It's cute, though, you know.
It's like a
Would you win a prize at your restaurant
if you ate the whole onion
after you ate the soup?
I think we would give free dessert.
[Jon laughs]
-[Jon] Have you had his pizzas? I haven't.
-[man] I have.
-This is probably my 20th slice.
-[Jon] Which one is this?
[Roy] This is the kimchi one.
[Jon] He's cheating, though,
because he's using my salsa.
[Roy] It usually has,
like, a sesame salad on top.
But we, uh
Oh, man.
Eh?
That's like childhood pizza.
-That's what it is.
-It's bowling alley pizza.
I've been seeing it on Instagram.
I've been wanting to come over here.
So, you know, sometimes, as cooks,
we know where
What valleys,
what lands we don't go into, right?
I wasn't ever going to try
to make a real
Like, go toe to toe with Neapolitan pizza.
I knew I couldn't.
I don't have the equipment.
I don't have the training.
But I can make a Little League,
after Pop Warner football pizza, you know,
and then, like, kind of mess around
with it, and that's what this is.
No, but it has all the perfect layers
and the crunchiness and the cheese
It's really good.
Do you have any taboos where you don't--
Like sushi? I don't go sushi--
Don't mess with sushi.
[Roy] I thought I'd never mess with pizza,
but then, once I decided to do it,
I decided to go
completely on a different lane.
-Right.
-And I'll say, "I'll take this lane."
You know, I'll be the Andy Kaufman of it
and then, like, no one
I'm not compared to anything.
The same thing. I joke about it,
but if I was ever going to do pizza,
I'd do my take
on California Pizza Kitchen.
Yes, exactly.
No one's ever going to claim that
if you're making barbecued chicken pizza,
it's already bastardized.
-[Jon] Right.
-So, you know
These are The bastard lanes
are where Roy and I can live.
-It's where we flourish.
-Yeah.
But you do ramen. Isn't that, like, a
-Isn't that sort of a--
-That changed weirdly over the years.
When I started to get into ramen,
like 1999,
I lived in a southern part of Japan
called Wakayama.
Ramen was not
It was there, but it was more of a
Just like a normal
Not even a normal food. It just didn't
reach the madness that it is today.
Uh in cuisine,
of, like, Japanese cuisine,
it was, like, the lowest level,
most punk-rock thing that you could love,
because they were almost outcasts.
-Really?
-Yeah.
For the same reason
Roy wanted to do this,
I wanted to put my mark on something
where I didn't invent it, but
like, no one wants to touch it, because
it's so, like, not cool. It's not
what people would think
as really great food.
Do you remember what American casual
fine dining was before Momofuku hit?
Because basically
After Momofuku, everything is basically
a model of what you did.
Every restaurant you go to now,
these young chefs that have
-a small restaurant, you know
-Right.
with uncomfortable seating
and delicious food, right?
It didn't exist before
I never thought about it in that sense.
It was just more like
I have something to say
and I'm going to give it a shot.
You know, I always tell young cooks,
"Go and travel and see the world."
And that's what changed my life,
was when I realized, having been able
to travel throughout Asia,
the best food
wasn't in the fanciest restaurants.
The best food was in, literally,
the hole in the wall.
But hole-in-the-wall restaurants
in America have a bad stereotype.
Food trucks, too.
-Food trucks. A perfect example.
-Yeah.
I was like [clears throat]
"I'm never going to be
the next Daniel Boulud
or Jean-Georges or my heroes.
There are plenty of those amazing cooks.
Maybe I can tell a story
that's not been told
and do it in, like, a medium
of selling noodles and buns.
Again, stuff that no one
really cares about.
But I'm not going to skimp
on the ingredients."
So what we're going to do
is we're going to impart flavor.
You're going to pour
this water and salt into here.
So onion, garlic, ginger.
The sugar.
Kochukaru.
This is salt.
Put oyster sauce in.
Fish sauce.
Mirin.
Rice wine vinegar.
And water.
And this is not how my mom would make it,
or probably even his mom, or any Korean,
but this is Again, I did this
as kind of an adaptation on the fly
because we were on the streets.
I'm making kogi, and so I had to, like,
take this long, laborious culture
and then put it into, like
Like I had to take a movie
and put it into a trailer, you know?
He hacked it.
-I hacked it.
-You know?
He had to reverse-engineer on the fly.
How would you traditionally
get that flavor?
Through months
-Like, weeks of fermentation.
-[Roy] Yeah.
Same ingredients, but you'd layer them
and it would become--
Yeah, but also different. Like, he's
To sort of get that funkiness that
you would get from a long fermentation,
he just recreated that funkiness
with all the ingredients he put in.
So I used a fermented product,
which is fish sauce.
Jon, what we're going to do
is we're going to get in there
and we're going to put a little bit--
Oh, man, this is real Korean.
-We're going to put a little bit--
-This experience, with the rubber gloves,
this is like Korean span style="style2"ajummas.
Korean women.
-This--
-Thanks for letting me wear the blue ones.
So, Jon, what we're going to do,
I'm going to put these oysters
and salted shrimp in here.
So we're going to layer each layer
like that, Jon.
[David] Do you guys have more oysters?
Or that's it?
That's it.
Actually, I don't need the oysters
in this kimchi.
I just came up with a dish.
[laughs] Now how do you keep it
Because you're going to
not refrigerate it, right?
But what keeps it safe?
-How come it doesn't go bad?
-The salt.
The salt.
So you have to get the right salinity.
So you keep it pressed
under a layer of salty liquid,
and salt is a natural way
for us to preserve the food.
In the meantime, that's also good
The salt content is the most crucial step
to creating the fermentation process.
[Roy] So you'll take this
and you just kind of really massage it
into each layer.
-Okay.
-Okay. Put a little more as you need.
So while you do that
and Dave comes up with something,
we'll make, like, a little impromptu dish.
We'll make
our own bastard version of bossam.
Can I make the bastard version, too?
-Yeah. You too.
-All right.
And put these in between the layers, too.
-[David] You don't want to stuff it.
-Tuck it in?
[Roy] Try to stuff
all those chives in there.
Then we're going to pour this whole thing
over it and then marinate it.
Kind of get it in there. Flip it over.
-[Jon] The spa treatment.
-[Roy] The spa treatment.
Be very gentle and then slide it right in.
I'm going to give this to you
to take home.
-Oh, yeah?
-Yeah.
-Then you can let it sit in your backyard.
-Bury it in the yard?
-Underground?
-You don't have to.
You don't have to bury it.
You can leave it out.
-Outside?
-Leave it outside.
Somewhere cool.
If we really want to get serious,
you could put it away
and forget about it for a year.
-A year?
-But, um
But, this one, just
About a week or so. Two weeks.
And then, um
Just don't let it get hot.
And then put in your refrigerator
and then enjoy it.
What do you got going on?
-[David] Um
-Dave's going to make bossam.
Yeah, I'm going to do a version of bossam.
This is a dish that I remember seeing
just drunk Korean people eat.
Would you agree that this is, for lack
of a better term, a popular hangover food?
Uh Yeah, or even getting drunk food.
-Oh, yeah, yeah, yeah.
-It's, like, dual purpose.
[laughs]
-The poison and the cure.
-[Roy] Yeah.
[David] But part of the problem,
oftentimes, they use a frozen block
of defrosted oysters
-[Jon] Uh-huh.
-which is, like, weird
um, and boiled [chuckles]
-[Jon] Pork belly.
-Boiled pork belly. Um
And while it was delicious,
I was like
"Man, that could be such a better dish
if they just used better product."
So this was the whole idea.
Something I think I've been fascinated by
was how do you make it more delicious?
I'm just trying
to blanch or boil the cabbage.
And try to make
a quick pickle out of this.
Behind.
-[Jon] What vegetable is that?
-[David] That's a watermelon radish.
[Jon] Watermelon radish?
[David] This is krill.
This is the stuff that
everything in the ocean tries to eat
and it's super salty.
Onions.
Pepper.
[Jon] And in your pickle here, you don't
put any vinegar or anything like that?
[David] Yeah, I mean, try it.
-It's a little spicy.
-Yeah.
[David] It could use a little sweet.
-[Jon] What's that? Honey?
-Yeah.
Now what's that? What's that in there?
I took the soda water
that we were drinking.
-[Jon] Are you making a batter?
-Mm-hmm.
What do you mix it with?
Flour or corn starch? What is that?
Just, uh some flour.
Beer batter oysters.
[Roy] Damn, we have
a whole other meal coming up.
[Roy] Looking good.
[Jon] Coming together.
[David] Pretty good.
[Roy] Tony Roma's.
[Jon] Oh, that looks great.
[Jon] Oh, what's this?
Just a little Chego--
Making a version of a pork we serve
at a restaurant called Chego.
Use some of the broth from his soup.
Kimchi sauce.
Soy sauce.
[David] Season it up.
Pickled daikon.
[Roy] span style="style2"Great British Bake Off.
[laughs]
So you have Momofuku's bossam
and Chego's chubby pork belly bowl.
There you go, Jon.
-[Roy] Just mix it up.
-[Jon] Mix it up?
There you go. Lunch.
This is awesome.
-Mm.
-[Roy] It's so good.
[David] Pretty good.
[Jon] Oh, how's that looking?
So you assemble it at the table yourself?
Yeah, you make it yourself.
Here, I've got one here for you. Yeah.
Mm.
Wow.
It's awesome.
[Roy] So good.
[Jon] This is sliced pork belly,
just high heat in a pan?
[David] That's it.
[Jon] It's like bacon. That's nice.
-[Jon] Mm. Where did my bowl go?
-[Roy] Right here.
[Jon] Okay.
I don't want that getting away from me.
[Roy laughs]
-Thank you, guys.
-It was a lot of food today.
-Really great.
-Thank you.
This was fun. We should do it again.
[Roy]span style="style2" You know, in the late '70s, '80s,
span style="style2"it was considered the fleur de sel
to go back to Korea, grab your kimchi,
and bring it back.
Whenever relatives used to travel,
there would be literally,
like, five suitcases full.
They would open their luggage
and all these secret compartments
and just kimchi would be wrapped
like kilos of heroin.
-[Jon laughs]
-[David]span style="style2" So much kimchi.