Korean BBQ in Los Angeles is better than in Korea i'll tell you why because you
cannot get this quality of meat there
sorry this is cattle country -- and is the prime example of a new kind of
korean BBQ in Los Angeles. Everything about it is a little bit different. Most
importantly it's the perfect place to take down a couple of bottles of soju
with your co-workers. I'm like sitting on a little trash can thing. This thing in
Korea would be a barrel as well. when you sit down this is what you start out with
dipping sauces sliced garlic salt Sam Jang and a moat of egg
so when the drinks come out you have the the perfect duo of beer and soju
together they create something really beautiful. If you look closely here
you got the measurements for your table side soju cocktail and there's
some chop stick trick Oooh! Gan Bei!
so good
so we've ordered a good complement of meat here
and I think that is what la does better than anywhere else
and now time for BBQ
we're gonna have some Chadolbaegi with the good hair. Arguably the most popular
cut of meat for korean BBQ especially if you're at an all-you-can-eat place
I judge the korean BBQ place based on how beautifully they lay this out
come on all right we're gonna throw some beef on. Chadolbaegi
this is an appetizer. You don't finish a korean BBQ meal with Chadolbaegi you start out with
it.
Look at that. Within seconds this thing is done. Definitely don't want to overcook it
It's okay to get a nice little sear. As with any good Korean barbecue, you want to
start out with just the meat and maybe just a little sauce to start out with
Woo! The flavors
Excellent, it's tender and you don't have to like slow roast this thing, you don't have
to smoke it.
This is brisket in a way you probably never had the thing is they have
Different grill pans for different kinds of meat. For something a little heavier
like the Galmaegi or the skirt steak you want a grate.
This way the juices can flow out and we'll get a nice sear from the direct
heat.
It's sizzling
right when it hits the grill, that meat is starting to crackle
let's let that sit there for a while now there's an egg moat as you can see here
it's fully formed this thing is ready to eat what I like to put a little chopped
kim chi in here for extra flavor.
this is what you want. (makes happy sounds) This is the perfect little snack while you're
waiting for your meat to grill
I always fight over this one. Oh yeah look at that nice and brown.
I always liked me a little bit charred. It is hot
Sometimes the meat is cooking a little bit too fast. You can't get it off the
grill. So you got a little resting place for the meat. And take a nice chunk here
you don't get that smokiness because you don't have the charcoal. But it's still damn
good. Little bit of kimchi
mm-hmm - good things in life
Meat and Kim Chi. Oh yeah! What I love about skirt meet
it's super tender, super beefy. Chase it down. This Kkotssal
this is a short rib it looks as marbled as Kobe beef it's amazing. Korean BBQ has
traditionally been a bit more bare bones but there are restaurants that have
tweaked the format a bit to adapt to modern times. These places take their cue
from bustling districts in Seoul. which is the center of
nightlife in korea. Korean BBQ places are definitely more casual and
have plenty of soju and beer to wash down to the meat. While you're more likely to
find affordable cuts of pork in Korea. Here in America high quality beef comes at
a very reasonable price point. So the BBQ spots are plenty of different cuts of
beef. And slap it on the grill
underneath this is almost like a rocket. the seer that you get is just gorgeous
these are almost like Korean steaks. And look at the juice is welling up on
top of that
Oh bite-sized pieces
that's ready to go
yeah
hello again! Give me a shot? Gam Bei!
i am now the korean BBQ.
there's three main brands of Korean beer you have OB, Hite and you have Cass
and honestly I think they're all they're all the same. but I got the Cass because
I just like saying it's just sounds refreshing
Yeah just it's a name that you can just cut glass with Cass. Hahaha
they are preparing to pour the volcano. You have this unholy trinity
diced up pork. You got sauce, got onions Oh man just immediately --- dark chili
aroma. Oh this is Korean chili right here. if you put this on a hot dog,
it would be glorious. It's like yin and yang right here. This guys doing a bang-up job here.
Are you not entertained?
A river of egg. I've never been so excited
it's hot
*Yew!*
so damn good
it's actual most juicy like that the volcano itself is just reaching out
that's amazing. Oooh!
You know I think what's awesome about this kind of modern korean BBQ is that
it's an evolution its development.
Can you argue with a freaking egg fried rice ball volcano?
Gam bei!
Hey hope you guys like this video if you want to see more from Eater
click right here! is a very light marinade it's a hint of sweetness
exactly what you want from pork ivy