the DIFFERENCE between KALBI and BULGOGI (KBBQ)
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- čas přidán 24. 08. 2021
- To learn more about Beef, visit www.beefitswhatsfordinner.com/
Today we are going to learn about the difference between two popular Korean BBQ recipes, bulgogi and Kalbi, one of my favorite things to eat.
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Hi, I'm a Korean subscriber who owns a korean restaurant in amsterdam Netherlands. Thanks for the awesome videos, always, your cooking is on point. But modern bulgogi (machine cut thin) is often made with cheaper and tougher cuts of meat than ribeye, tenderloin or sirloin. Often they use shank, round and rump (and other parts) for bulgogi and thats the reason for the very thin cuts, as the toughness will matter less, and also it will marinade better. I have read somewhere that bulgogi was a way for common people to eat beef in early modern korean history, which makes sense to make this with tough, less demanded cuts. On top of that, many bulgogi recipes include korean pears, which tenderizes the meat therefore makes sense for tougher meats. And tbh in my opinion, the soft cuts of beef with a lot of marbling and fat makes bulgogi less appealing in terms of texture. Just a little insider information for all, not in any way attacking this great channel! Thank you for your content, always! Much love from amsterdam
what's your restaurant called? would love to visit
Which Korean restaurant? I love Seoul Food but would like to try more Korean places.
@@ArmenBabayan69 It's Restaurant Korea in the south end of Amsterdam :)
@@PaulCosch It's restaurant Korea in the south end of Amsterdam, buitenveldert :) An insider tip for Korean restaurants in Amsterdam, all Korean restaurants with Korean owners and kitchen are in Amstelveen or in buitenveldert, theres Hwa won and Khan right next to us and they are also legit with korean owners (even though they're our competitors, I at least know they serve proper korean food)
@@nomnomhaters3312 nice man, I live in Amsterdam so you’ll be seeing me soon :)
Growing up as a Korean kid I remember kids making fun of my lunches because they were weird and disgusting.
Now Korean food is loved by the mainstream. And almost every friend I introduce Korean food to loves it. I love the progress we've made as a society.
Kids will find anything to make fun of you for. After eating a ham and cheese sandwich for the 400th time, I am pretty sure I would have been happy to have some Korean food. Although to be honest I don't think I would have developed the taste for kimchi at that point in my life xD
Stupid kids who can not tolerate differences and destined to be a bigot and racist in near future : "your foods are weird and disgusting!" while eating frozen 'pizza', uncrustables, blend beans and sugar water.
You’re that one person that would be a kickass roommate or neighbor lol. Your channel is awesome
I don't care if it's Korean, Southern, Memphis, St.Louis, Texan I love me some barbecue. Backyard with a group of friends and cold beer is definitely the best
Amen
BBQ Conquers all hate
man you should try some afghan bbq. It's da bomb
Right on man !!
Your videos make my week!! Thanks Steve. This looks great! 🖤👌🏾
Love it! These explanation style videos are awesome. I love learning about food and its origins. You have a nice way of explaining things as well. Keep them coming!! xo
How you don't have 2 or 3 million subscribers is beyond me, your recipes are interesting and you are just so real and relatable!
I love everything about this channel. My new go to for inspiration.
As a korean, you are doing this justice!
Thank you for throwing out the facts about the enzymes in those specific fruits helping to tenderize the meat! I never knew
Thanks. Lots of good information in the video! Here are some extra facts that are helpful and fun!
The Marinade: There are definitely differences in the marinade. Here are the differences that I remember
Bulgogi Marinade: Lighter, sesame oil, onion heavy, lots of fruit (pear, pineapple, kiwi), also sometimes has mushrooms, carrots, and scallions.
Galbi Marinade: Ginger. More sweet and thick. The higher sugar content helps caramelization, but need to be careful about sugar burning.
The Meat:
Bulgogi: In Korea, they use cheaper cuts. In the states, they usually use chuck eye (most commonly used in Los Angeles). If you use an angus chuck eye, it is probably a really good version. The fruit adds flavor, but is also for tenderizing tougher cuts.
Galbi: Short Rib is accurate!
Fun Fact #1: In Korea, they call the kind of Galbi shown in the video, "LA Galbi", because it was popularized in Los Angeles.
Fun Fact #2: Although Bulgogi means "fire + meat", in Korea it is rarely cooked over an open fire.
Fun Fact #3: In Korea, Bulgogi isn't eaten as much as one would think. The dish that beats out bulgogi is jaeyookbokgeum (think of it as a spicy pork bulgogi). Bulgogi is eaten more at home. There isn't a middle ground for "beef" bulgogi, because it is either made with expensive beef or made at home with pork or cheaper cuts.
Stephen, WOW! Just tripped across your channel and sub'd immediately. Your personal approach, music, camera angles, editing, teaching style are all on point! Starting from the beginning and planning on making your recipes for my wife and family. What a great channel! Keep up the amazing work... Can't do the Italy trip yet, but if/when in South Florida, give us a shout... ;-) T
First time I’ve ever commented on something but I remember first coming across your channel when you catered for a party. Amazing to see your progress since then and love watching your videos
I've been waiting for this!!!
I'm a new UK subsciber. Really diggin the presenting style and the food you share. Thank you
This is not the video I was expecting fm This channel but thank you!
Thank you for explaining the difference and making delicious Korean BBQ!
We Koreans really do love to use pear and kiwi to make it tender!!
Been wanting to cook this but didn’t know how. Thank you
Looks awesome! By the way, a proper way to eat a Ssam is to eat it in one bite. Rather than folding it like a taco, wrap it like a ball and you wanna make it small enough to put the whole thing in your mouth. I know it’s not a big deal but most Koreans will frown at someone who eat ssam like a taco lol. I guess it’s similar to seeing someone eat a New York slice of pizza with fork and knife. And as you said, ssamjang is pretty essential and some scallion salad is good,too.
Haha thanks for the tip. I messed up and bought gochujang instead of ssamjang so it was missing a little bit of umami oomph but was still flaming hot good nevertheless. Cheers!
@@Director-MAltough I prefer ssamjang when it comes to bbq but plain gochujang is not bad at all :) Like the other guy said, mixing gochujang,miso(or duenjang), sesame oil is good. In fact that’s exactly what ssamjang is in a nutshell. You can add some grated garlic,finely chopped scallions to taste and some people like to put some sugar in it as well. I am pretty sure pre-packaged ssamjang has a ton of sugar in them, so it’s even better to make your own to make it healthier.
I would never side eye someone eating ssam like a taco. Not everyone likes huge bites.
@@Ashhong1 The point is to make it not big so you can comfortably eat it in one bite. The difference between taco is that usually in taco, meat is shredded or finely chopped, onion and cilantro are also finely chopped and you can pour the salsa all over the surface so every bite you are pretty much tasting every ingredients together. However, in Korean bbq you have chunks of meat, ssamjang is not as liquid-y as salsa so there’s gonna be a dollop of ssamjang in one spot, some Kimchi and rice on a leaf of lettuce. When you eat it in multiple bites, at the first bite you might pull out all the meat with all the ssamjang then next bite you only have kimchi and rice or whatsoever.
Well done young man! I have not had Korean BBQ in over a decade as I am retired on disability from cancer, you brought back wonderful memories, and I really like your marinade recipe. I learned a long time ago about pineapple, I made a reduction for BBQ wings on my Kamado, and sauced them, covered them in a sheet pan and served three hours later. Flavor was great, but the meat was mushy, stay away from pineapple, it is too powerful.
You are welcome in my kitchen anytime in Chapala Mexico.
Warmest regards,
John
You can use pineapple but don't marinate it so long. I saw a video which did side-by-side test using beef and pineapple and I don't remember what the magic number was but marinating it too long was absolutely not recommended. I think ideally it shouldn't be marinated longer than an hour or so but I could be wrong about that number.
GREAT RECIPE THANKS FOR ALL THAT HELPFUL INFORMATION.☺☺
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
*Italian Cooking* : 5 Ingredients
*Everyone Else's Cooking* : _2,000 Ingredients_
Just you wait, the rest of europe eats potatoes and meat. And like 1 type of greens
You are an awesome chef 👩🍳 thanks for the recipes
Thank you for this video! My boyfriend spent a year in Korea & LOVES Bulgoggi! I have wanted to try making it for him as I love to cook. Now I can! 😉
I don't usually watch cooking channels but I dig this one
Excellent, as usual!
im subbing just because of how fun it is watching how sweaty you get after eating anything
Awesome Steve!!!
sehr appetitlich! Vielen Dank!👏
My dude nailing it again.
I wish I had the money to join you in Italy. We share that same love of putting love into food.
I wish I could go to Italy so he can put some love into me.
Oh love this , thanks for sharing next time you will have to do a video on making homemade kimchi haha!
Good work with the marinating sauce! Korean approves
Can’t wait for your lasagna and more collaborations with Jan the NYC bartender.
Loved this video, would love to see you do more Asian style dishes.
Fun fact, there's an incorrect assumption that l.a. Kalbi refers to los angeles, where people thought that was where korean immigrants used that type of cut to make their kalbi. But it's actually referring to the type of cut, "lateral axis" cut short ribs.
wow thank you! i hadnt knw that!
Fun fact2 : Fun fact1 is not an orthodoxy but hypothesis
I followed the video & made bulgogi (with ny strip steak, it’s all i had) and OMG! ITS SO GOOD!!!! Probably one of the best things I’ve ever made and it was so easy. I have leftover marinade in the freezer too 😁
OMG! Look at this crispiness 😋
My sister in law is Korean (came over from Korea with my brother, who was stationed over there in the AF) and Bulgogi has been one of my favorite meals-a little hoisin sauce -She adds some grated ginger, brown sugar, low sodium soy sauce, a little MSG and red pepper flakes) thinly spread over them (like we do BBQ sauce here) another way to serve it is with broccoli over sushi rice -he’s so right, the thinner the better and it’s amazing!
So relaxing
I gotta give this a shot, haven't had KBBQ in years!
Looking so AMAZING!!!
Steve,
Could you post a list of the Kitchen equipment and Knives You use? Pots, Pans, Skillets, Frying Pans, Cast Iron Frying Pans and Kitchen tools/gadgets for we beginners. I love your video's, you make the complete easy. Thank You.
I love using honey in my marinade. Also I find running the meat under water (and running out a lot of the blood) allows the meat to absorb more of the marinade flavor.
Excellent
Great work. If you cut the kiwi in half you can quickly scoop out the two halves with a teaspoon to save time.
The most underrated cooking channel
What’s your BBQ setup ? Loved the video !
Kind of reminds me of carne asada went to a party at my Mexican friends place and was watching his folks prepare it that stuff was crazy addictive I could never recreate it on my own tho but I loved that so I gotta try this!
Well done!
Beautiful platter!! Nothing better than mouthwatering meats. Is there a sauce that is recommended to dip your wraps in? I would imagine a nice acidic sauce would be great or can a sauce be made out of the marinate. Just a thought.
I'm simply in awe that you actually made lettuce wraps, respecting the authenticity.
All I can think of is bao with this 🤤
I’m grateful for the culinary education I just received since I know this will be in my life for life now ❤️ thank youuuuuu
excellent
Looks absolutely delicious! Love that grill pan, is it cast iron?
like Korean food , luv this platter!
you're the most realistic home chef
Oh dude, you gotta try the short rib version again, but filet/splay the meat out while keeping it on the bone like many Korean BBQ spots do, then cross hatch the meat with knife scores on both sides (just not all the way through)... way easier
Funny, I've made Bulgogi yesterday and now I am eating it, watching this video !! :-D
I can say bro be killing it with the food
You're like my spirit animal when it comes to cooking. Nice dip and smother pre-marinade technique. There is nothing worse than a piece of meat that is denied marinade deliciousness. You understand me!!!
Great recipe! Gotta respect a man in a Matsumoto Shave Ice shirt
Q: Does Korea Have the Best Street Food?
A: Yes
When you want to eat the kiwi , just cut it in half and take a small spoon to take out the eatable part out , it is easier than peeling it
When I first read this I thought you ment the bird, my first impression was 'holy crap' they do that!!
@@lorettashumate446 xD
@@lorettashumate446 Ha ha you’ve gotta find the kiwi first!
Hey man love the vids. Some constructive criticism though, the hand gestures at the beginning were confusing, you could have easily have made me realise which meat was which with correct hand movements. Thank you!
Not many Americans know about Korean BBQ and they surely are missing out. Great vid (as always) and I hope it inspires people to try one of Korea's hidden treasures
I really have to go the Asian market near my house. I love korean bbq.
Stephen, Can you please clarify which type of sesame oil are you using...Toasted or Un-toasted? By the color of the sesame oil you poured in the video it looked kind of dark so I'm assuming it's toasted and also I have seen may other recipes that specifically calls for toasted. Thanks.
DIY to the max!
I love it!!!!
Let's grill!
You can do kbbq with any cut really. There are places in ny with high quality ribeye cut into small cubes, no marinade just salt and pepper. Also need to get some pork belly in there
I worked in a casino most of my life and took Taekwondo as a child. We used to have Korean cookouts all the time. You can use other fruits to make the marinade as well. You can use regular pears, apples, you can mix them up. etc. You can go with thicker meat but you'll need to take other steps in tenderizing it. Either use a more tender cut, more acidic fruit, more vinegar or lemon, etc. This recipe is actually pretty forgiving and hard to screw up as long your base ingredients are solid.
There are different kinds of kiwi though & there’s one that can make your meat into mush if marinated for more than a day
Love to see you make a Indian butter chicken
As a texan with a diverse tastebud I really am ready to eat now lol how can ppl not love food
Legend!
In korea we wash beef or soak in water to drain blood out :)
It would be good if you can make a pita bread/falafel/kebab/shawarma recipe video. I'm been looking for a good recipe :(
Loved the recipe ,but I don’t use alcohol or wine in my food, what the substitute for in alcohol mirin ?
Am I the only one that reads that as BULL DOGGY every time :D
You ruined me
😂😂😂
It blows my mind when I see meat prices in NYC and California... a ribeye that size is maybe 20 dollars in Alabama and the short ribs are less than 10 dollars per pound
It's all relative. It blows my mind to see meat prices in the US period. I get the same quality tenderloin or ribeye (judging from the way they look) for $15 per kilo (2,2lbs) where I live.
Your sauce looks good. Not sure tradition Koreans had kiwi to use…lol I will try your sauce because I love Korean food!
If you don't have a handy asian market but you have a local butcher, try giving them a call the day before and asking if they will shave a pound or two of ribeye for you. Giving them at least a day's notice means that they can slice the meat when it's a convenient time to clean the slicer.
At 8:22, did he just flash-marinade his hairdo with kalbi sauce? JK! Seriously, this video is on point, to my (Korean) father-in-law's recipe, and it works!!
Great job on the explanation of every aspect of the meats, entire prep to the grill!ing process! I loved the cast iron grill pan idea for the thinner bulgogi (or any other fine-sliced, delicate meats).
A thousand years of Korean BBQ, broken down in under 13 minutes! Excellent job on the entire process. When may I come over and help you eat that masterpiece?
I think the galbi cooking technique could be improved. Short rib is really fatty and not as tender as ribeye, so you want to cook it low and slow. Also, theres a lot of sugar in the marinade, so grilling it hot and fast like that is conducive to burning. I actually cook it in a couple cm of its own marinade until the pan becomes dry, then i sear it off on medium, because the sugar allows for easy browning. On the grill, you should go for low temp at first, then move it to the hotter side for a sear. Cooking it longer and well done makes it much more tender than mid rare, which is why most koreans eat la galbi well done.
so you essentially poach the meat first before searing? do you add a bit of water into the marinade/pan too when cooking if there's not enough liquid?
@@idioticfreek you can add water but i find it to be too much liquid. If your marinade isnt watery enough you can add water, but it should be pretty runny. Just like 5 or so minutes of pseudo braising (rather than poaching) will render out good fat and make the short ribs more tender
Always reppin that Matsumoto shave ice t-shirt 🤙🏽
Hey everyone!!! Korean BBQ is so so good!!
I've never had it. Kim Jong-un is scary.
always seen the short rib still attached to the bone at the end, never sliced thinly like that
Awesome thanks for learning how to do some thing while you’re teaching us how to do some thing… still really love your show though.
Another cut is Wang Kalbi or King Kalbi, which is basically a perpetually butterflied English cut rib down to the bone -- when done, the cut basically looks like a flag of meat with the bone as the pole. I usually let everyone eat the meat because I love the bone with its silverskin and intercostal meat. Delicious!
You should look up Jeff Nippard 's video on kiwis, that fruit is a gift
Damn I'm early, but this is hype.
can you do a pappardelle short rib ragu?
Thick cut of short ribs can also be scored so you break up the meat fibers. Anything but the crappiest quality short rib will get tender enough as to be easy to chew so long as you marinade it. The trick is to have a very sharp knife so there's less effort pushing the knife through the meat so you have less risk of actually cutting through.
As for flavor vs very thin cuts...there's no improvement. You just get a thicker cut that is as tasty as a thin cut, with the added bonus of impressing your guests when you butterflied the short rib in alternating ends (accordion?) ie Wang Galbi (roughly: King's short rib) and then roll it out onto the grill like a meat carpet.
Looks tasty... but it doesn't look like there is any sauce on the meat. Looks dry. Like eating soft jerky. Never tried it before but will have to soon. Great video!
this guy is really up against it to attempt hand slicing parfrozen meat. it ain't easy. I was unaware that the Korean short ribs were called Kalbi, always thought they were Bulgogi. thanks for the correction. appreciate your no nonsense vids, packed with explanation - such as grading the tenderizing effects of pineapple, kiwi and Asian pear. and it really appears that you dig what you're doin! best wishes
I think brisket will be great as bulgogi, though normally I prefer samgyeopsal rather than beef in k-bbq
With a noodle cald "Dang-myeon" in Bulgogi, its crazy
To well done
tytyp