I don't view cooking videos but something about this guy is just exquisite. It's like he is the Hitman assassin by day, a chef in the evening, and a violinist the next day.
@@jsnjsshshsu8248 😳😳😳 Are you an assasin? I'd love an anonymous confession. I am actually working on some visiulization of a game similar to Hitman Agent 47.
근데 우리나라에서는 밥지을 때 다시마는 잘 안 넣잖슴. 이 사람 영상이 자꾸 보게 되는게 넣는 재료나 레시피를 가만 보고있으면 양식은 기본이고 한식, 일식, 중식, 거기에 인도나 중앙아시아쪽 방식도 차용하는것 같아서 익숙한듯 신기함. 예를 들어 파를 볶을 때 한번 넣고 고명으로 또 얹는데, 한국에서는 보기힘들고 심지어 파채임. 게다가 저 탐스럽고 완벽한 스테이크용 등심을 누가 불고기로 볶아먹냐고 ㅋㅋ 이런데도 또 왠만한 레시피보다 맛있을거 같아서 넘길 수가 없음.
By the way, you no need aruge with me. This is definitely Chinese pear. Because i am living in Germany. All those pear import from China. And all super marked " original: China🇨🇳
Best food prep video ever on UTube. Ever. Magic ! Best new way to prep steak plus awesome optics. You are the new Master. Kudos ! Background music was great contrast to the frenetic pace of the time lapse giving an inquisitive aloe to absorbing the content. Masterful.
@@jun1866 솔직히 생고기 ------냉동고기 이렇게 구분지으면 냉동고기에 더 가깝습니다.......................... 그치만 후에 말씀하신 고기 손실이 아닌 손질 용이하게 하려고 하는건 맞습니다......................... 점 이렇게 많이 처박으면서 말하면 되나요..........? 어떤가요? 늙다리 쉐키 같나요................? 아는척 맛깔나나요.....................?
Looks tasty! For those of us ballin on a budget and dont want to use a prime 2" ribeye, chuck steak works really well too! Just gotta make sure which way you're cutting on the different sections of the chuck. Plus, if you're in good with the butcher, you can get a chuck eye (poor mans ribeye)for a fraction of the cost of an actual ribeye. Cheers
You don’t need the gochujang to make beef bulgogi. If you can’t find an Asian pear substituted for a green apple! Chopped garlic, sliced onion, brown sugar, soy sauce, sesame oil beef, thinly sliced, carrots, sliced and green onion!
Agreed! I like my bum in one piece, so no gochujang for me, thank you! But the rest is awesome. Though, the first time I made Bugolgi, I screwed up and used lean beef, so i basicaly made bugolgi flavored shoe leather.
@@Original_Tenshi_Chan 😂 well the thing with this is if your going to make spicy Bulgogi it’s a completely different recipe. As long as the meat is thinly sliced I like freezing mine a little so I can get good thinly sliced cuts and as long as you let it marinate for at least 2 hours I like 4 hours or overnight the Flavor is going to come out amazing every time!
@@applejuice4782 Agreed! for spicy beef bulgogi the recipe is more versatile. I say this because you can also make squid, chicken and beef with the same sauce. gochujang, gochu garu, corn syrup, garlic I like putting a little kimchi< srircha, sesame oil, carrot and green onion as i'm cooking it!
It looks like you made a spicy bulgogi instead of regular bulgogi. Everything looks great. One thing I might change is the cutting of the meat. Bulgogi meat should be cut across the grain to keep it tender. Steak cut by definition is cut across the grain. By cutting side of steak, you are cutting with grain now. You can see the grain running up and down the way you cut the slices. When I am cutting bulgogi by hand I semi freeze it, like you do, but use roast cut like prime rib instead of steak cut. It's much easier to cut across the grain.
Asian pear instead of straight sugar. That’s an authentic method that not even most Koreans use (or even know about) these days but here you are keeping it alive 👏🏻👏🏻👏🏻
Koreans don't really use gochujang when making bulgogi but it's possible . Maybe some family use it. There's nothing wrong with it. Keep up the good work
he ruined this classic master piece of music with his shitty art, mixing flesh of a dead soul for your hunger and desire. yes very majestic. what that was a soul you once raised ? will it be stll be majestic ? oh boy oh boy
한국사람인데요..! 동영상에 생강의 양이 너무 많이들어가요😅 실제론 아주 조금만 넣는답니다..! 그리고 고추장은 불고기에 절대 넣지않아요✨ 고추장이 들어가는건 제육볶음이나 돼지고기주물럭 이라는 비슷하지만 다른 요리랍니다. 하지만 당신이 한국음식을 만들어줌에 너무나 감사함을 느낍니다. 파채모양이나 완성된 요리모양이나 칼질 솜씨가 너무 멋있어요~!!! ❤
