I Fermented Beef in KIMCHI for 10 Days (and ate it)

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We know marinating beef is great, but what about fermenting? Today we put this to the test by combining massive beef short ribs with a variety of fermented ingredients, and the results were wild. I was legitimately at a loss for words after this one!
Check out MaxJerky on my YT storefront for a crazy 50% off deal through Nov 27th, 2023! / @maxthemeatguy
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#kimchi #beefribs #grilling #dinoribs #lowandslow #lowandslowbbq #bbq #bbqfeast #grillingrecipes #maxjerky #eatmaxjerky

Опубликовано:

23 ноя 2023

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Комментарии : 345

@gkiferonhs 5 месяцев назад

The fermentation in the kimchi produces nitrite (like pink curing salt) that turns the meat pink like in pastrami.

@void.reality 5 месяцев назад

Exactly. To add more detail, cabbage contains nitrate which is converted to nitrite by the fermentation process. Also, the fermented shrimp or other seafood often used contain nitrite as well.

@LaLaLaXnd_4 5 месяцев назад

intresting

@martijnbuunk 5 месяцев назад

Thats why flamingo's are pink.. is the shrimp they eat.

@halyoalex8942 5 месяцев назад

@@martijnbuunk Flamingo Brisket...

@jasonmackintosh1253 5 месяцев назад

I could be wrong but im pretty sure the pink colour in curing salt is an added dye, as the potassium nitrite is poisonous in large amounts. Not saying there isnt a chemical reaction that changes the colour of the meat, i have no idea. Supposedly they colour the curing salt to make it harder to be consumed accidentally.

@Igor-de7zz 5 месяцев назад

I love that you’re injecting more humour into these videos. What a pleasure it has been to watch your channel grow.

@jrcha0450 5 месяцев назад

As a Korean, I've been eating all of those delicious fermented dishes and sauce for 26 years every single day, but I would happily exchange them with DINO RIBS with no hesitation.

@HillsPatrolTD42 5 месяцев назад

Are you not Asian? Max seems to think Asian and Korean are two different things...

@jrcha0450 5 месяцев назад

@@HillsPatrolTD42 I think Max wanted to clarify that Kimchi, Ssamjang and Gochujang is Korean dish and sauces even though they can be defined as 'Asian'. On the other hand, saying soy sauce as Korean sauce can be controversial since every East Asian country has their own soy sauce with different origins. So referring those sauces as 'Korean/Asian' dishes seems okay to me.

@HillsPatrolTD42 5 месяцев назад

@@jrcha0450 personally, I don't think he has a clue what he's talking about. But I appreciate the reply. Cheers.

@kkingdrs6630 5 месяцев назад

@@HillsPatrolTD42Korean here because samjang gochujang and kimchi are Korean they are Asian but these specifically come from korea

@kkingdrs6630 5 месяцев назад

@@HillsPatrolTD42which is why max was making the comments of more specifically Korean

@michaelpair5476 5 месяцев назад

Just ordered the jerky, can’t wait to try it! Also used your rib roast recipe and it kiiiiiiilled at thanksgiving. Thanks for all the cooking knowledge, I’ve learned so much from you!

@monroerobbins7551 Месяц назад

Gotta admit, Max has made me so curious about different sauces that I’ve never heard of because he does one thing that I wish other food channels did: he breaks down the flavors, and some of the primary ingredients. As someone who’s super sensitive to flavors and smells, I’m super picky, and whenever I learn about something new and asks what it tastes like, I never get specifics, nor do I ever hear about the primary flavor agents, so Max breaking it down and getting into flavor profiles helps a lot, it makes me happy.

@fretless05 5 месяцев назад

FYI, Ssamjang is a sauce which has both Doenjang (fermented soybean paste) and gochujang (the chili paste) among other ingredients/seasonings... As for kimchi, it does have some nitrates and nitrites, so will cure the meat a bit.

@Mike-jh6gw 5 месяцев назад

I’m always looking forward to a new full sized video from Max🎉

@patrickkim2394 5 месяцев назад

Really cool experiment Max! As you might already know, a lot of Koreans eat a cut of grilled meat in a ssam (lettuce wrap with a piece of meat, rice, kimchi or other veggie, sesame oil with salt, ssamjang, garlic, maybe a perilla leaf) or also straight up grill some pieces of kimchi to then eat in combo with the meat piece. So the kimchi marinated ribs being the favorite in this video matches up with a common Korean grilling and way of eating!

@pandacitis7763 5 месяцев назад

We'll braise pork ribs with kimchi, including the brine. Give it a try. The juices of the pork will flavor the kimchi as well as the kimchi flavoring the pork ribs. On the kimchi, if you add some fish sauce and puree Korean pear, it definitely kicks the kimchi to a new level.

@NWOWCW4Life1 5 месяцев назад

Always loving this content. As always, keep it up.

@DanielRaez93 5 месяцев назад

Seeing Tibby makes my day better and informative of the brining method.

@asalinamyaadams 5 месяцев назад

My turkey cams out awesome on Thanksgiving thanks to you! YOU ARE MY FAV. I can NOT wait to get into more meats!

@MightyMirk 5 месяцев назад

That's a content packed video! Great experiment, thanks for sharing

@timli1830 5 месяцев назад

Thank you Max for posting this video today! I was just told that I have a non cancerous brain tumor. This video has really brightened my day!

@juancotrino8440 5 месяцев назад

I hope you get better

@alexanderdantonio8999 5 месяцев назад

Hope you recover fast. One of my relatives has brain cancer and going thru a lot so I understand. Prayers and best wishes...Fighting!

@Com-rat 5 месяцев назад

This is a copy paste comment from a guga foods video

@alexanderdantonio8999 5 месяцев назад

@Com-rat but if you've got a life threatening issue and depressed, wouldn't you want some support from diff channels you enjoy? It's cool in any case. Don't sweat the small stuff.

@frimmbits 5 месяцев назад

I hope you are not lying for public sympathy. I really sick, I wish you healing

@RedundancyID 5 месяцев назад

Hello, I'm enjoying watching it. I am Korean.(south of course) I was so glad to seeing many traditional Korean sauces at my subscribing channel. Next time, I'd like you to make it with a sauce called "chogochujang." Chogochujang is the thing that add vinegar in red pepper paste(gochujang). I think there will be a more interesting flavor. Thank you for loving Korea, and have a nice day. ❤️

@francescogiacomopelagatti8221 5 месяцев назад

Technically since al the products sold on the market need to be pasteurised prior to selling, the only bacteria allowed in the bags are the ones in the meat. Same goes for enzymes, which are usually inactivated to prevent products from going bad. Ironically, furthermore, the ones in the meat are aerobic bacteria, which means that putting the meat in a plastic sealed bag will prevent them from proliferating. That s why the sous vide technology was invented in the first place, to preserve foods for longer amount of times by decreasing the action of aerobic bacteria. What he did there is what is called "wet aging" the meat, but he added a marinade of some kind.

@Pompoms558 5 месяцев назад

Love your videos. Definitely deserves more views.

@eldibs 5 месяцев назад

A fine specimen of a Tibby. Probably the most elegant Tibby I've ever seen! Also, those short ribs do look fantastic. I'm going to have to get some to try.

@meagan.868 5 месяцев назад

Amazing video as always, Max! ❤

@benwagoner9741 5 месяцев назад

Max, this was another great video! I’ve always wondered. How much video time is on the cutting room floor when you make these videos?

@davinlee3412 5 месяцев назад

I got tons of inspiration after watching this. Can you try to make an Indonesian Rendang with dry-aged meat?

@dayinthelife6081 5 месяцев назад

That could run for the best meat video I've seen. GUGA eat your heart out!! Thankyou Max. I want some of the jerky boii

@mosambiqu3 5 месяцев назад

Me 2 boiiii

@JD22122 5 месяцев назад

Max always makes everyone’s day better when he makes a new video.

@HillsPatrolTD42 5 месяцев назад

Nup, usually it ruins it with his incredible lack of knowledge and blatant fumbling through the egotistic bullshit.

@adamcohen7014 5 месяцев назад

Great video as always max Strus

@motoxris 5 месяцев назад

The Kimchi one probably did that because it was actually fermenting the meat, where the other sauces were most like been through more processing such as boiling which stops the fermenting process from continuing.

@tompupino424 5 месяцев назад

MEET?🤣🤣

@LeviDawgs7744 5 месяцев назад

Hope you had an amazing thanksgiving Max!

@colsanders19 5 месяцев назад

Need to get you some of the premade kinchi sauce next time. Ddoenjang also would have been a fun one

@jamespagdilao2531 5 месяцев назад

Max there is a bbq restauran that serves Gochujang Brisket and Kal Bi Plate Short Ribs called heirloom market. I would love to see your take on these recipes based on what I saw from this video.

@MaxtheMeatGuy 5 месяцев назад

Wow. Sounds amazing I’ll check them out thx!

@MacklinLee 5 месяцев назад

It's in Atlanta Georgia lol

@jamespagdilao2531 5 месяцев назад

my bad about location but should seriously check it out. more like texas inspired @@MaxtheMeatGuy

@valentinlammich6825 5 месяцев назад

Love your videos!

@marconatali3040 5 месяцев назад

Hey Max, I was thing of a video idea where u do cheap perfectly seasoned steak vs expensive no seasoning wagyu

@dannydorito8019 5 месяцев назад

I used to have Dino Ribs every year at sleepaway camp. It was a yearly event at our summer camp, and even though they were never good, that never seemed to take away from the intensity that that day held over our summer. Thanks for bringing me back to those days, Max! Happy Thanksgiving!

@mosambiqu3 5 месяцев назад

Love when he drops a new video

@melissah170 5 месяцев назад

Cool video. First time on your channel. I visited your website, do you have plans for any plant-based jerky? Thank you.

@EmergencyBread5 3 месяца назад

I love learning how to cook different meat from you

@-whitey 5 месяцев назад

your video inspired me to make kimchi!

@deanpat27 5 месяцев назад

For Christmas he's probably giving everyone Max jerky

@squa_81 5 месяцев назад

The Kimchi result looks a lot like something called "petit salé". It's a type of brined pork meat and it looks very similar.

@thomasvaldez9155 5 месяцев назад

Max you make me so hungry it just looks so good man I just want to eat it

@robi_odin 5 месяцев назад

Steak pillow 😅lol u are wild max

@kutkh9989 5 месяцев назад

김치 & 고기 조합보고 좋아요 박았다 맥스형 사랑해ㅠㅠ

@Tomnickles 5 месяцев назад

It is a very good combo!

@squid_eats 5 месяцев назад

Could you try something similar to this with brisket?

@NateSmith87 5 месяцев назад

As a fellow griller/cooker, yes. Always use the bags, Max. Much easier, haha.

@ANIMEGOD98664 5 месяцев назад

Max l love your videos keep it up ❤❤😊😊

@OnMyFingerTips 5 месяцев назад

As a Korean that grills and smokes a lot, Kimchi marinade - pork Gochujang marinade - pork, chicken Soy marinade - beef, pork, chicken Ssamjang - pork

@terrivel11 5 месяцев назад

Fun fact, Galbi/Kalbi is pronounced with more of a K sound than a G sound, though I see it spelled both ways. Don’t ask me why, I’m Korean but I’ve actually been adopted by the whitest people I’ve ever met (Love you Mom & Dad). There are a few things I’ve seen like that actually where I see it spelled with a G but it’s pronounced with a K sound.

@jordanholland4525 5 месяцев назад

So the kimchi one turned pink because of the salt that mixed in with the spices in the juice that Gives the meat its color as it penetrated during the curing process kinda like corned beef

@B_WELCH_ 5 месяцев назад

When are you doing the kimchi brisket?

@NiteAtTheFort 5 месяцев назад

Is it possible to buy max jerky outside of USA/Canada?

@zacharyricords8964 5 месяцев назад

Im so jealous... i absolutely love korean food, and obviously beef ribs are ridiculously good. So yeah. Put me on toast cause im jelly.

@ILikeBubble 5 месяцев назад

LOOKS SO GOOD I WANT 1

@NateSmith87 5 месяцев назад

The Gochujang short ribs are going to be AMAZING.

@salatsoose1290 5 месяцев назад

as a matter of fact marinades do not penetrate fully into the meat. The marinade only penetrates maybe 1-2 cm into the outside layer but the longer you marinade the more concentrated the flavor gets. I recommend the video made by adam ragusea about marination.

@Tomnickles 5 месяцев назад

Gochujang should be the only one that is spicy? The only Kimchi I have ever had was the kind that was super spicy lol. More spice on that kimchi Max!

@skilletamy 5 месяцев назад

Man, those meat stripped bones and the smokes bone, would make an awesome stock

@GetRecipe 4 месяца назад

Looks good and very delicious! thumbs up...

@cotwhunter8789 5 месяцев назад

I shot a whitetail buck yesterday about to make some tenderloin how should I do it

@natbarron 5 месяцев назад

2:42 where’d you pull that cucumber from, Max? 🤔😂

@user-lc5cr1ni9e 4 месяца назад

I wish I had money to buy a bag of every flavor of your max jerky

@knndyskful 3 месяца назад

Where did you go to get Dino ribs? Do you have a local butcher near you? Or do you order special things like Dino ribs online?

@evanbusbin8183 5 месяцев назад

You should make Birria Jerky!

@IEatPickels 3 месяца назад

you should make dubo soup my grandma makes it all the time best food on earth

@danl914 5 месяцев назад

Professional bbqer herSo basically the fermentation process has loosened the meat allowing more channels for the brine to travel into the meat. The channels are microscopic however so it doesnt look much different texture wise. When it cooks nice and slow those juices are traveling all throughout the meat even distributing the heat allowing for that all red color.

@danl914 5 месяцев назад

(Im a liar and have no idea what im talking about

@hailongnguyen7356 5 месяцев назад

About your jerky company, does it not support shipping worldwide and only limit to America instead for now?

@interestgainer9801 5 месяцев назад

I wonder who eat all of this meat and how much left over you have and if you eat alone how much days it set up in your refrigerator

@systemshocker2875 2 месяца назад

2:22 that is super accurate to my first time eating kimchi

@ricnoricno5696 5 месяцев назад

Hi max nice video. I'm watching from italy

@Luuksko 5 месяцев назад

4:47 hoping for easier entry here... There we go, uugghhh, not bad!

@Spongebobisthegoat1 8 дней назад

When I was younger I did to and they had to get it out of my head

@vperm2795 4 месяца назад

As a korean im proud of you Max

@kinggamer-th1gs 5 месяцев назад

Love how he waits for the reaction like is it good or bad setting our expectations 😂

@edisontan7030 5 месяцев назад

Where is the youtube link for the jerky?

@andreassonne9888 5 месяцев назад

Cant find link in YT for jerky to get 50% and i want to try your jerky

@scarletcroc3821 5 месяцев назад

You know you've seen too many Guga videos when you look at the title and your first reaction is "Only 10 days?"

@jonahrodgers6155 5 месяцев назад

Where do I get the merch?

@samsmith2635 5 месяцев назад

Awe max, i got some Purple heart wood if you like purple handled knives, plus i could put meteorite in there so your knife would be out of this world like these ribs!

@HypeKillahPwnd 5 месяцев назад

I am a bit confused about the fermentation part. Fridge cold temp stops the fermenting no? So the meat is only marinated in fermented sauce. But not fermented itself. Am i missing something?

@firefly4f4 3 месяца назад

Did I miss the section, or was the hot & fast cooking of the thin slices not included in this video?

@jaysernchee3195 5 месяцев назад

Can’t find the 50% off RU-vid storefront. Checkout shows full price?

@mrajinj661 5 месяцев назад

I really enjoy watching your videos. I was looking at your jerky brand and noticed that you charge $9.99 for 2.5 Oz total weight? Is there something I'm missing , or is it made out of gold? Our prime cut jerky retails at $21 for 16 oz With 8 different flavors available.

@MaxtheMeatGuy 5 месяцев назад

What is your jerky brand? $21/lb is cheaper than our cost, we use premium ingredients and it is a high quality product. Fda facility etc