Yeah, I need like 10,000 calories to get through the court. Our fans deserve the fat. Oh, this guy. Hey, what's up guys? Welcome back to Binging with Babish, where this week I have a very special guest, the inomidable. Is that a good word? Is that I don't even know what it means. Alton Brown, thank you so much for joining me. I am happy to be here. Well, today we wanted to recreate that beast from the beginning of K-pop Demon Hunters.

Yeah. But I don't know if we can do it accurately here because it's just a kitchen. Like that was in a plane. So I don't know. Well, what if I had one? You know a broken in half airplane. You have a Well, I broke one. You broke an airplane and it broke in half three quarters and it was like Yeah. Well, that didn't work really well. work. Okay. No, that would be because we salvaged it and then we stuck it in our studio and we've got that.

Well, should we go to Atlanta then? Okay. This episode is brought to you by Squarespace. They've supported this channel for over 7 years. In fact, they were my first ever sponsor. Squarespace is the perfect platform to create your own site and accomplish your goals online. Whether you're building a digital empire or just want people to give you hilarious episode ideas, Squarespace has you covered. I'm having a lot of fun making food ranking videos. And my favorite part is seeing what you guys suggest. So, I built a site where you can submit your episode ideas. Go to rankedwithbish.com and submit yours. And coming soon, you can see all my ranked lists. Squarespace's brand new designer

templates make it so easy to set up exactly what you need. To create one of your own, head to squarespace.com for a free trial and use code Babish for 10% off your first purchase of a website or domain. Dude, you said you wanted a plane. I didn't think you'd take it literally. Well, how was I supposed to take it? This isn't the exact aircraft, you know, but I think it's pretty close. I guess I forgot who I was talking to. No, not at all. I just, you know, it's one of the planes I broke back when we don't have.

Well, I cannot believe that you did this and uh it's a masterpiece and I'm really looking forward to cooking in it. We're cooking in the mouth of the broken fuselage. Yes. Which is I not up to FAA regulations, I don't think. Um here's your problem right here. You see this? This is from a carbonated beverage uh dispenser, not an airplane. Well, thank you so much for doing this. And now let's really authentically recreate the K-pop Demon Hunters carbo loading experience. This thing's going to have turbulence, though.

Oh, yeah. No, we built turbulence. Rockers. So, we're going to make this entire feast tip totail. So, that's the those fish cakes are just threaded on there, right? And those are the balls, right? And then soup and garnish. And we've got to make the uh the hots. Yes. Why do you think they have cats on them? Was that like a special is that a special K-pop thing? I mean, it's adorable, frankly. And they're big into adorable. It pisses me off though because there's no actual cat in that, is there? I mean, the recipe I saw. I mean, in an ideal world, no, there's no cats. Well, I think in the ideal world be loaded with cat. Uh, we got the gimbop uh and the uh ying. Is that how you say it? The cold This is why I shouldn't be allowed to

cook um Asian food. But it's the uh the cold soup. We have a hot soup, cold soup, hot soup, blood sausage, blood sausage. Not looking forward to that. Um those are instant. We don't have to worry about those. and the cat. Then we have to draw those cat faces. Elsa, this is either a bowl of eggs or dinner rolls. So, we're going to do both in a bowl together. We're going to start with the fish skewers. Oog. We're going to be fish cake soup where you traditionally have the fish cakes in two different forms, right? You've got one that's like serpentine and the other that's just like balls.

There is chunks and balls. Strips and balls. So, let's get skewering. Let's get to skewering. Well, where the hell's the food, Bab? You said you were going to bring some food. I got an airplane. You were supposed to bring some food. I brought this. Actually, I checked this bag. So, I channeled my inner Alen Brown. I lined this guy with some refrigerative material. How did you know I had done that? You done this? Yeah. Damn it. His body starts smelling after about a day. Oh, see that's Do you have some more life experience than me?

All right. You got some negi. Is that what that is? Well, in Japan, we're not This is Korean. I'm so sorry. That would be J-pop. This is packing chips. Yes. And we have the fish cakes and a bunch of like assorted fun fish cakes. Do rice cakes appear in the soup, you think? I don't know. Oh, yeah. No, it's probably in the soup. It's in the broth. Yeah, it's in the broth. Uh, does that make sense?

Let's just cross our fingers and just hope that we don't offend anybody. I'm going to do night first. I want everybody to just shake the plane violently. Oh my god. I think I might cut myself. What are you doing? You want to cut smaller? No. I just meant you're rocking the plane violently. using a deadly sharp knife. Don't Don't come onto the board while I'm cutting. I can't be held responsible. I told your producer if the boards were this close together, there was going to be blood.

Yeah, I didn't care. Look, look at my mastery of the form of the medium. Uh, now we just spread some of these other fishcakes on there. This one is a small fleshy hollow tube, which frightens me. Looks like a little bitty pee that we've now I'm sliding onto a stick sideways with the antra. It's not an antandra at all. It's a dick from a fish. I don't understand fish stickick. I think it's a fish stick. This causes cancer and reproductive harm. I'm just noticing on the package here.

Well, hell yeah, it does because you put a stick sideways through it. That would cause reproductive harm. Here's the fish cakes. That's done. Those are Good night, ladies and gentlemen. The tuck. Are we eating this? What are we doing? Touching tips. I don't want to gimop. I love gimbop. I don't much care for gimbop. Why don't you like gimbop? There's too much stuff. There's too many like crunchy chewy textures. Like it's just not my bag personally. But I am going to try to fully just throat one

the way that is done in the movie. I'm not going to say that. It's a child's movie. Now, do these have to be toasted? I mean, what's toasted? It's just going to give us a nice little bit of extra flavor here. So, the one of the problems is getting too much rice. Yes. Um, from what I cuz we got a lot of stuff to go in here. Now, you leave a gap on Yeah. for rolling, but you don't want it after you cut it, you don't want that first piece to look shriveled and unimpressive. Am I right, fellas? Well, the point is to be impressive even if you're shriveled. I'm a grower, not a shower personally. But, um, that's too much information. Or is that what you've been told? That's what I see when I look in the mirror and become erect.

You get erect looking in a mirror, do you? Well, I want to see what it looks like on camera. On camera? Yeah. Well, I want to see what it looks like. Is there another career that uh you want to talk about? A banging with Babish. Yes. No, that's the backup. That's down the line. That's the rip cord if everything goes to which is happening right in front of us. That yours looks very tidy. Oh, thanks. Mine's not. The good thing is with gimbop is that it's got all that sticking out of the ends. Like it looks sloppy on the ends anyway. So we can just pretend that's what we did on purpose.

You're going in a particular order. So we're going with the uh the fake crab. I'm not I'm going in no order whatsoever. Uh like a little bit of bo, a little bit of the pickled radish, and a little crunch from a little bit of cucumbers. Little bit of nice mushy. A little bit of Did you cook these carrots? These are perfect. Yes. Oh, thank you. Doing well. All right, so now just kind of keep everything together. Mate the rice as one. All right, that feels good. I don't have sticking out of the ends like I'm supposed to, but it looks like a proper gimbop. Yours is a square. His square.

Well, I it's not supposed to be, but it seemed like the thing to do. Let's slice that bad boy up. Square slices are going to look way cooler. I'm coming disassembled. Uh-oh. I can fix this. Man's got it. Everybody relax. I've been cleaning up my own mistakes for a long time. How long did it take for you to start not enjoying making mistakes, but learning from them and not seeing them as failures?

Wait, is that a thing? Yeah. Okay. Well, there's there's our gimbat. Well, this is going well. I think so. Oh, yeah. That's about as clean as start to a video as I've ever had. Well, you managed to get small penises, big penises, mirror voyerism. Yeah. Um, no vaginas, though. Let's not Well, apparently that's just not what you're into. Oh, don't tell my mom. And that's okay. Don't tell her. Oh, she'll be so disappointed. Uh, so inflight bar service is going to begin now. I've got some twists here.

Yeah, I've got some lemon twists. They were cut clearly by a one-armed child. Um, so apparently I've drunk all the gin in the place except for this Texas gin called Calamity Jin. I can't speak for it. I don't know who drank this. Nobody has a guilty look at Oh, she just covered him up. Your shade of lipstick is on here. Don't think that I don't know. When you tried to leave the bottle condom on, that's not going to float. Um, I'm I'm a kind of 7 to1 guy when it comes to martinis. What is your ratio? I've never tried that kind of ratio. Usually I'll do much higher like a 4 to one. I like my martinis a little wet.

I would love to try a I'd love to try a 71. Now none of this came out of the freezer so things are going to be watery. I apologize for that. I'm a shaking martini guy so I'm used to watery, you know. Um I've got a whole thing in my upcoming tour show about shakers because I still use a shaker at home a lot because my father who taught me how to make martinis used a shaker when James Bond movies became popular. And he taught me to make martinis when I was five. That's early. It was magical. And he let me taste every time we made them. And I like I hated them. And then he would always tell me, "You'll like it when you grow up."

He was sharing a very kind of special uh special thing. That's beautiful. So it kind of was. He's dead. So talk about that. And my mom's dead, so we can So's mine. Oh, yes. My mom died last year. When did yours die? Oh, I'm sorry to hear that. When I was 11, so about the same time. My dad died when I was 10. So I get it. We can talk trauma. Exactly. She was a little on the dark side. She was from House of Slytherin. You a Harry Potter fan? No. That's how much I didn't like her. These are not terribly clean, but um I think that's just dust.

I'm going to do the whole thing where you like go like this and you rim the glass. Go ahead, run with that one. You run with everything else that I actually don't I don't know what you mean by that. And I don't care how dirty those glasses are. This morning when I woke up in my hotel room, I opened the coffee machine and there was still coffee in it. I still used it. So, I'm a monster. We could have fun if we weren't doing this. Oh, no. See, now you can't shake the plane as much. Oh, watch me, baby. I'll slash your entire martini into my glass.

I'm not going to read into that one. So, um I used to fly airplanes a lot myself, so I learned how to do this while keeping one hand actually on the other gyroscope. So, cheers. It's too weak. It's from the gin being cold. For reference, it's not 11:20 a.m. So, it's I'm cool with a slightly watered down one. Personally, I love a martini and Nick and Nora glass. Weak martinis just piss me off. Nickonors are the only way to go. I don't like martini glasses or cocktail glasses in the traditional sense.

Oh, thank you. Oh, man. Here we go. Let's make it happen, Captain. Folks, we got some problems in the aircraft. Oh, look. Demons and we're going to kill it. We have almost boiling water. What's going to be going into this water? Please bring us back to the reality of this. The show's not going to get a James Beard award unless we get really pretentious and cook some. Keep trying them. They keep saying no. So, okay. So, we're going to make the soup. So, that means we've got to make the broth. Yep. Um and we got to make a dipping sauce, do we not? For the uh fish cakes.

Correct. Water's boiling. Now, here's an actual culinary point. Is it okay for that to be at a boil or are things going to get murky when I drop in my sack? I think we should bring it to a simmer so your sack doesn't cloud things up too. Okay, so I should drop the heat on this now, shouldn't I? Okay, simmer. You're not allergic to shrimp, are you? Just bananas. Are you really allergic to bananas? Well, I think you know it's okay to bite them into pieces as they go in. You don't have to. That's why. So maybe I'm not allergic to I was like I go to the hospital like I can't breathe. animal.

I bet you maintain eye contact though. Oh, no. Of course. This fight's going straight to hell. And that's where we deserve to go. Damn it. I knew if I met you this would happen. Is that going by itself for a while? These guys. Okay, so this looks like daon, but it's not. Is it? That is Korean radish, which I don't know about you, I find delicious compared to daikon. Daon didn't have much flavor. You're absolutely right. And then just some onion. That goes for 10 minutes. And then we're going to strain it out.

Reserve the radishes. In the meantime, why don't we make the dipping sauce? So, what we need for the dipping sauce is 1/4 cup of soy, 2 tbsps of water. We need 1 and 1/2 uh teaspoons of gojagaro, which I know we have here. So, this is a pretty complicated uh thing to do because we just dump all this in here like that. And all of this like that. And the dipping sauce is done. Voila. I like this YouTube cooking. Isn't it easy? All right. So, we have our incredibly hot vessel, the just your finger in that. It's hot as Yes, I did. I'm going to try. I don't have chef's hands. I have a chef's mouth. I can put any temperature

thing in there and I'm fine. It's as in there, but my hands. What are you going to do with that? I have no idea either, but it definitely doesn't happen in prison, which is where I'M GOING. YES. Life achievement unlocked. Tell me you got that. We're done here, folks. Let's get Let's go home. Can we just cook this dude, man? Let's get into it, dude. Tablespoon of soy sauce is gonna go in here. So, I'm gonna go ahead and eyeball that. Well, see, look what's happening now.

We don't need that much dipping sauce, so we're cool. I may have over rocked tuna sauce. Look at that. All right. What? Oh, Is this a thing or we just inventing this? We're riffing, baby. I've been waiting for you. That's so salty. Oh. Oh, it's so salty. I feel like we just had a three-way with Lot's wife. Was somebody go to the liquor store? Okay. Cold noodle soup from Korea. Wait, but it's got sacks of broth. Sacks of broth that are semifrozen.

You'll see there's like an a crystalline structure to them. You want it almost frozen, slushy, if you will. Do we have more jam? Because we could just put this directly in a shaker. It's supposed to be slushy in the bowl. Like a slushy bowl of soup. But what we can do now, put those in the freezer, please. What we can do now is cook and chill these. Reason why not cooking in there? No. Why not? Oh, this is a hot soup. That's cold. I'm sorry.

I don't want to be called chef. I don't even have any white coats. You don't have any white coat. I have like a ivory coat, but it's a dinner jacket. Oh, it sounds awesome. Go full Rick. Got to go full Rick. full Rick Blaine. Rick Blaine was an incredibly important influence on my life after my father died. So it was like an early novelization of a movie, but it had Frank True Love. You've got real friendship. I actually have never not cried watching Demon. I mean, it's creepy as Can you get a hold of Christopher Lambert, please?

Christopher Lambert on the phone immediately. How's the soup doing? Oh, what do you have to bring it back to what your needs are? You're behind the camera. We're in front of the camera. Our needs and our conversation count like the noodles are the goddamn noodles. How about that? Oh, he's cooking it in the broth. I got to get this out. I got to go like bobbing for these. Absolutely. Nope. What in God's name? I'm putting these in here. Oh, this is a desicant.

Anyway, we're going to cook these for 2 minutes and then they're going to be rinsed with cold water to bring them down to temperature for our icy cold soup. Well, this is fabtacular. And the Yep. Oh, not the salt. You got to throw it over your right shoulder. It's good luck. Or it counteracts bad luck from spilling. Now I got to buy a vacuum. Jesus. What was that? What' you just do? A bowl. I broke it. And what's terrible is that it's mixed with melting ice. So you can't tell me which is the ice. Oh, one glass won't. Who hurt you?

Everyone. Yeah, dude. And we should start a business. What kind of business could we possibly start? So, now we need to make the hot tuck dough. This is like 500 g of uh AP flour. Perfect yeast. Four teaspoons of yeast. So, that's more than a packet. It's a lot of yeast. That's so much yeast. We've got some sugar, 1/4 cup, half a teaspoon of kosher salt. Teaspoon. Could you just agree with me? And half a teaspoon of kosher salt.

3 tablespoons of oil. This is a high hydration dough. Toss it in. So, there's a lot of water to be used. That looks like almost a 2:1 ratio. So, that's going to get really sticky, really nasty. Going to bring that together into a uh massive sticky dough ball and let it rise covered in a warm spot for like an hour. 90 minutes. I'm going to expect I'm going to need a little flour of some type to kind of deal with this. So, I think uh oiled hands is the way to go with this. Oh, do you? Babish wants some oil to punch his dough. It's not dirty. Oh no. It's a sticky one. So, let's cover it back up. It rests for 15 minutes. Now, you don't have to do every Why don't you go wash your hands?

No, we have to eat that soup. That's for our soup. This is going to be sticky as southern politics um in 10 minutes. So, we're going to need some kind of flowerish thing. I think oily hands will do it. My You seem to think oily hands are an answer to everything. I mean, it's it gets me out of many a sticky situation. We'll be right back. Babish cookware. Swear to me you'll only use it for good. We're back. Hi. We're back with the Engine with Babbot where we're going to watch Babbot chop his nuts. Well, I mean accurate. These are walnuts. Whole walnuts. They were whole.

Well, that's the nature of chopping out Alton. And so the whole thing about this dish, which um sounds a great deal like hot talk, it's nuts, cinnamon, and sugar made into a pancake and pressed into a pan. Yes. Right. You roll out and I'm going to shape with oilies. Oh boy, that is really sticky. Yeah. Now we need this. Oh, that is so wet. See that, folks? That doesn't happen overnight. Oh, I've never seen you move so fast. I don't know how to get this into 16 pieces without a scale, unless we guess. And we are right at uh basically um 1,100 kil g. And that's divided by 16.

68.75. So 69. Yeah, I'm just rounding up. Wait, I'm just rounding up. I don't think that's going to be God damn it. This sticky. I do think oily hands does work better with this. I'm having a good time over here. 69. What's up? Nailed it. Can we get a fry 69 fry pan with some oil on it? We have to let these rest. No, I think we should go straight in. But we have to put this stuff in them. We got to I'm I'm put I'm stuffing them right now.

Oh, you are? Oh, yeah. Now all we have to do is fry these little bastards. Get some oil going in this. And then we need the tuck the hot tuck press. I'm not doing this oil. I want the cary gold butter. That's gonna be tasty. Doesn't look very round, but neither do I. Babish, I burn. I have completely bollocks this situation. Well, listen. That's what that's why they say the first pancake. So is the weird one, which isn't true.

Are the first five in my case? Well, yeah, cuz you did them all at once. Well, we can draw kitties on my I mean, yours are going to look more like really good. I mean, these look like compared the way they're supposed to look. I think that the other side of mine will be okay. God, we're trying hard. Are those the food markers? Yes. Edible ink marker. Eat me. I can't draw to save my life. There's mine. Hell yeah. That's a dog. No, it's not a dog. That's a dog. That's a really angry little kitty. That's That's a dog.

It's a It's not a dog. I know what dogs look like. That's a little dog. It's not a dog. Kitties. They're really perfect. Except for this dog. It's not a dog. It's a fat cat. What kind of sausages are these? Since when did you become so curious? I'm just The audience is I'm just curious for them. That's all. Brad, shut up. So, this is blood sausage, which is made with spices, pork, and pork blood. Although, there are some circumstances in parts of Korea where beef blood is used. This is not.

Is rice usually added rice or noodles even? We're just sautéing this until it's got some nice color on it. And it's cooked through because it's blood sausage. All right, these guys are fully cooked. Question mark. So, we're going to finish them in the oven because I don't trust like that. We're going to squirt this savory slush into these noodles. That sounds like a good time to me. Oh, they're Oh, no. They'll they'll loosen up. Those will loosen right up with a little cold ice cold slushy broth. So, we're just going to squirt what is

kind of like chilled dashi. Yeah, I guess. I think so. Yeah. This seems very alien to me. Well, it's like basically putting a sushi onto a jello mold made out of noodles. Well, I won't purport to understand this, but I will respect it as another person's another man's soup is you just in the modern polit geopolitical climate that um it's what? Okay. So, we take the slushie and now we're going to make it delicious. Perfect. Look at that. That looks beautiful. I ate a lot of lunch. It's all yours.

Oh, thank you. So now once this is simmering, we will poach these fish and go ahead and just ladle these over top. Make sure that they're getting some love. There you go. You Why don't we just let her steam a little bit? And voila. All right. Fish cakes look steamed and done. Should we plate up and eat it? Sure. Where you want to go? You want to do Oh, yes, Mr. Brown Fish. I don't like the sound of that. I don't like the way that's going.

I don't like her tone. H. Well, let's eat and then deal with that later. Probably pouring coffee in a plant. Yeah, they do that, I think, sometimes. Well, we did it. We made the actual feast from K-pop Demon Hunters and it took the amount of time that it would take to fly from here to Korea. Um, but well done. Oh, thank you. Where do you want to start? What is the progression that they go through? Cuz they just like they kind of go nuts. The only thing we have to save for last is these guys.

Yes. What about the blood sausage? Do you like blood sausage? I do. Turns out I do, Sam. I am. And you know what? I like the glass noodles inside of it. That's very nice. Yeah. Yes. It provides that poppy kind of bounce. More blood, please. I hate blood. What? You do? Like the spices in that are lovely. I love the way that this tastes except for that metallic hit of the pig's blood. Oh, you don't like that iron? I don't like that iron. You don't like that ferris snap that makes you feel like you're, you know, I pump iron. I don't eat it.

You know what I'm saying? Do you? No. Oh, we've got to eat the little fish dick. Oh, how is that? Oh, do you Oh, you just Okay, here we go. I'm going to do it in the dipping sauce at least. Oh, he's aspirating it. Oh, it's not bad. Not bad at all. Look, I eat the fish. Open up a whole new lifestyle for me. That's not bad at all. I mean, it's a frozen fish cake, so it better be good. Raw dog. That's a good bite. There's a lot of food. I can't wait to see you stick that ginbop down your gullet there. Just going to watch a man gag. Is that what you're tuned in for? Watch a man gag.

I don't want to watch a man gag. I want to hear him gag. Oh, hey. Hold me. Hey, big guy. Sh. It's okay. No more tears. Um, these are dinner rolls and these are eggs. And uh Oh, I've been compromised. I don't think you're supposed to eat those that way. If you want to see more of this kind of absolutely adolescent uh material, be sure to subscribe to my YouTube channel. Is it just called Alton Brown? It's Alton Brown rubs his face in some abrasive.com. Oh, we didn't try the cold soup. Cold Oh, do we have to?

I'll do it. You eat the cold soup. I have never been hungry enough in my entire life. Whose idea was this? You know how people love hot soup? What if we made it not just cold, but frozen? Flavor. Have a kitty cake on top of that. Oh. Um, I do want to try these kitty cat buns, though. I mean, these are really tasty. You know, they stayed crispy. A nice cinnamon flavor. Really sweet little bun. Great way to finish a meal. Oh, wow. Now that we've had dessert. What the hell is that? Oh my gosh. Something. What is that? Babish. Oh my god. I Holy The whole plane's breaking apart. And we have a concert to play. Let's dive 5,000 ft to certain death. WE GOT A BUG OUT.

THIS plane is trash. Well, I guess so. All right, let's slurp our noodles and get down there. The fans are waiting. Okay, noodles. First following you. Here we go. Hang up. Yep. I don't think it's busted up that bad. I think I'll What? Maybe I'll just land this. Oh no. Thanks again to my long-term partner Squarespace for sponsoring this episode. Be sure to head to rankedwithbish.com to submit your ideas for what you think I should rank next or who you want to see as a guest. While you're there, admire

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