12:57
My Special ULTIMATE UMAMI BOMB SOY SAUCE
10:12
๋ง๋์ ์ฐ ์๋ฆฌ๊ฐ ์ง๊ธฐ์
จ๊ฑฐ๋ ๊ธฐ๋ฆ์ ธ ๋๋ผํ๋ค๋ฉด, ์ด ์์ ๋ณด์ธ์//๋ถ๋๋ฌ์ด ์ฐ ์๋ฆฌ ๋ง์คํฐํ๊ธฐ
20:36
์ต๋ํ ์์๋ฃ๊ธฐ ์ฝ๊ฒ ์ค๋ช
ํ ๊ธฐ๋ณธ ์นผ์ง ๊ฐ์. ์ด๊ฑฐ ์ดํดํ์๊ณ ์นผ์ง ์ฐ์ตํ์ธ์.
02:12
์ ๋ง๋ฒ๋ฆ์ ์ด์ ์์์ต๋๋ค. ํ์ฌํผ.
14:52
The most juicy and flavorful pork steak! Do you know the appropriate doneness of pork?
13:14
ํ๋ผ์ดํฌ ๋ชจ์์ ์ฐจ์ด ์ดํด ํ์๊ณ ๊ณ์๋์? // Skillet ๊ณผ Saute Pan ์ ์ฐจ์ด๋ฅผ ์๊ณ ๊ณ์๋์?
25:53
Newly Invented Korean Bulgogi with 10 layers of flavor
10:55
What does it mean for the food to go bad? // Water Activity and Arrhenius equation Explained
13:48
์์ง๋ ์์์ด ํ๋ผ์ดํฌ์ ๋ฌ๋ผ๋ถ์ด, ์ค๊ฑฐ์ง๊ฐ ๊ท์ฐฎ์์ ๊ทธ ๋ง์๋ ์ฝํ
ํฌ์ผ๋ก ์๋ฆฌํ๋ค๊ณ ์?
26:59
My original staff meal recipe that was super popular during my Michelin restaurant experience.
13:07
๋ฏธ์๋ญ 3์คํ์์ ์ผํ๋ค๊ฐ ์์์
๊ณ๋ฅผ ๋ ๋ ์ฒซ๋ฒ์งธ ์ด์ : ์กฑ์ ๊ทผ๋ง์ผ. ๊ฒช์ด๋ณธ ์ฌ๋๋ง ์๋ค๋ ๋ฐ์ ๊ณ ํต
13:46
์ ๋ฏธ์ผ ๊ตญ์ด ์ง๋ค? ์๊ธ๊ฐ ์ด๋ป๊ฒ ํ๋?// ์๊ธ๊ฐ ํ๋ ์ด๋ก ์๋ ค๋๋ฆฝ๋๋ค
17:18
๋ฌด์ ํฌ ์์ฆ๋ ์ด๋ก ๋ถํฐ ๋ชจ๋ ๊ฑธ ๋ค ์๋ ค๋๋ฆฝ๋๋ค
08:21
๋น์ ์ ์์์ด ๋ง ์๋ค๋ฉด ์นผ์ง ๋๋ฌธ์ผ์๋ ์์ต๋๋ค: ์นผ์ง ์ด๋ก
27:00
[์ 2ํ ์ฐ์๋ฐ] ์๋ฌด๋ ์๊ฐ๋ฅด์ณ์ค ์นผ ๊ฐ๋ ์์. ์นผ ์ ํํ๊ฒ ๊ฐ๋๋ฒ
03:50
์ ๊ฐ ์์ผ๋ก ์ด์ํ ์๋ฆฌ ์ฑ๋์ ๋ํด ๋ง์ ๋๋ฆฌ๊ฒ ์ต๋๋ค. ๋ง๋ช
๊ตฌ๋
๊ฐ์ฌํฉ๋๋ค.
08:20
ํธ๋ฌํ ์ค์ผ์ 99.9%๊ฐ ๊ฐ์ง! ์ค๋ง ์ง์ง ํธ๋ฌํ๋ก ๋ง๋ค์ด์ก๋ค๊ณ ์๊ฐํ๊ฑด ์๋์์ฃ ?
12:32
Reason I use a $300 frying pan. Take a look before buying a frying pan.
09:17
[Crash Course Series] Spicy Korean Beef Stew By Former Michelin Restaurant Chef
11:05
์์ด๋น๋ฆฌ๊ทธ ์์๊ณผ ์กธ์
์์ ํ๋๋ง์ฅ ์๋ฆฌ ์ธ์ ๋์ ๊ธฐ Part 1
21:27
[์ 1ํ ์์์นผ] ์๋ฌด๋ ์๊ฐ๋ฅด์ณ์ค ์นผ ๊ฐ๋ ์์. ์นผ ์ ํํ๊ฒ ๊ฐ๋๋ฒ
17:37
Secret to Cooking a perfect Steak with explanation on Maillard Reaction
02:40
์ ์์์ ๊ฐ๋์ฉ ์ถ์ฐํ ์ ๊ฐ์์ง๋ฅผ ์๊ฐํฉ๋๋ค. ์ด๋ฆ์ ๋ฃจํผ์
๋๋ค
04:52
๋ ์นผ ๋ญ์ฌ์ผํด? ์์๋ก ๋ฐ๋ ์ง๋ฌธ. ์ ์นผ ๋ณด์ฌ๋๋ฆฌ๊ฒ ์ต๋๋ค.
10:17
์๋ฌด๋ ์ ์๋ ค์ค ์นผ ์ฐ๋ง ์ด๋ก ์นผ ์ ํํ๊ฒ ๊ฐ๋ ๋ฒ // Theory behind sharpening knives//์๋ฆฌํ์๋ค์ ์ํ ํ
X
About
I was admitted to Cornell University by a major called Human Biology Health and Society.
The major was for students who wanted to go into med school after graduation; however, during my time at Cornell, I found my passion and love for cooking.
I decided to switch career path after graduation and jumped into the culinary industry.
I have worked in various restaurants across the world, and my last restaurant was a three-star Michelin restaurant in San Francisco.
I made the channel to share with the community what I have learned in the restaurant and analyze the cooking techniques with my science background.
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