i just got out of the uh the yoon haeundae galbi
today i'm having lunch at a korean barbecue restaurant yoon haeundae galbi in midtown
which is a spin-off of the famous barbecue place in busan south korea
let's see if they can also pull it off in new york
hi i'm an ordinary new yorker i share my real life experience on my channel
we ordered a prime package for two that comes with thinly sliced
brisket fresh short rib and 28 days dry aged ribeye
they use the fat from the meat to grease the grill
first up thinly sliced brisket
here it is like when you think of brisket it's barbecue it's a big piece chunk of like meat
and korean who we like brisket in a thin cut
it's really thin
here's my tip
if you go to korean barbecue joints
know that briskets will be served paper thin like this and
and the staff will cook the meat for you so you don't have to worry about overcooking or undercooking
as a dipping sauce they give orange colored salt
which is the result of salt roasted with sesame oil
it almost melts in the mouth the pork belly
is always oily but so thinly cut it just it literally half of it melts
pork belly? no this is beef
wow i can't even
that's right the beef is so thinly sliced
and fatty that it can be totally mistaken for bacon
so thin slice it has like a different layer it's almost like a crepe
meat crepes
next up is fresh short rib which is galbi in korean
there is marinated and unmarinated galbi so make sure to order the one you want
brisket was more fatty and a little bit more grilled taste this one is more
braised
it's definitely delicious meat it needs spices like salt and the additions but great base
we definitely miss the marinated galbi flavor but everyone's taste is different
what separates korean barbecue from other barbecue
korean people try to tenderize the meat with cuts
you're right the way they cut it makes it very tender and very easy to chew
they cut them on both sides
it's cut basically all the way through
i'm so proud of ourselves that we're not drinking
while eating meat
sober barbecueing it's been a while
last but not least we're finally trying
the 28 days dry aged rib eye
remember we went to a burger place last week
they had a dry aged beef
this is like a great whiskey
tender does not need any spices
really oh yeah really tasty juicy like every texture every flavor is great
i see what you mean
it's like almost citrus
dry aging is the way to go
let's not waste our life
everything with age gets better you can taste the wisdom in it
done
i usually love to make a lettuce wrap when i'm having a korean bbq but if you are having a dry
aged beef here you really don't need anything other than the meat you don't need you know
all kinds of bells and whistles that comes with a typical korean barbecue if i come back next time
i will definitely order straight up dry aged rib eye check it out
saam set is here
so i'm gonna try that and you can also put raw garlic great for immunity