Thanks to Hello Fresh for sponsoring this video.
This is the most delicious chili paste I've ever had in my life, it is called Gochujang, slightly
fermented, a very unique flavor and everyone loves it. If you love spicy food my friends this
is something you cannot resist. I almost use it for everything, so it was natural to me to go ahead
and try to dry age with it. As you know I have done some insane experiments and even though some are
fails I always learn from every single one of them. The interesting thing about this chili paste is
the ingredients. Even though it has all of those ingredients right here only one really caught
my eye, monosodium glutamate, and if you've been watching this channel for a while you know what
that is. Maybe that's why this is so good! But now that you are familiar with our dry age ingredient
it's time to get ready for our experiment and for that i'm gonna be using this beautiful rib roast.
It is a four bones export rib and it is just perfect for what we are about to do with it.
To make sure that this is really gonna turn out good here's how this experiment is gonna go down;
I'm gonna be first splitting it in half, one of them we're gonna be dry aging in Gochujang the other
one we're gonna do the real deal. And let's just take a quick second to appreciate the
marbling of this steak. For a choice grade that looks phenomenal! Now here's what i'm talking
about when iI said real deal, we're gonna be using these special dry age bags they're called Umai Dry,
and they are what allows you to dry edge at home without any special equipment. All you have to
do is put it in the bag, vacuum seal it, put it on a cooling rack so that it can rest in your
refrigerator for the desired time. That is how simple it is to dry age your own beef at home.
The great thing about this bag is that it allows moisture to escape without allowing anything bad
to go back in. Now for our experiment the first thing I like to do is to use a little bit of
parchment paper, that's because things are about to get real messy. Spreading it out a little bit
on the parchment paper like this will ensure that the bottom will get completely covered because the
next thing to do is to go ahead and add our beef, and most importantly cover the whole thing with it.
The more kojigan paste the better. And as I'm doing this the aroma that is coming out of this thing is
phenomenal, it smells fantastic. Whenever you dry aging the most important thing is coverage so I
made sure that every single edge of this roast was perfectly covered with the paste. And as you
can see once i was done this is what it looks like. Now that is something you might never see again,
unless this experiment really works. But now that we got it fully covered the only thing left to do
is to transfer it to the refrigerator and that's because we want to let it rest for a total of 35 days.
Once the time was up I took it out of my refrigerator and take a look at this.
These little particles you see right here is chili. How did that happen? And the smell that is coming
out of this thing is weird! When it went in it smelled like heaven, when it came out oh no! It
is a very strong smell and most importantly my nose is telling me that it fermented the meat.
Take a look at the edge, it seems like the chili paste penetrated deeply into this meat. Yes a
little bit went on the side but it sure looks like a lot went inside of the meat. But in order
for us to find out for sure the next thing to do is to go ahead and remove all of the chili paste.
And as I did, wow! This is quite a bit of work. A lot of it solidified and I'm telling you it is almost
impossible to remove the whole thing. As i tried my best once I was done this is what i was left with.
I know what you're thinking I was not able to remove that much and that's because it's almost
like a rock. But hey the next thing to do is to go ahead and open this up and see what it looks like
inside because if the inside looks as bad as the outside oh this is a terrible experiment.
And the first thing I decided to do was to go ahead and remove all of the bones. I knew that
that was not gonna be good especially how hard it is, and as the bone came out take a look at this.
Nice beautiful red but look at the penetration, I've never had any dry age experiment do this.
And as I removed more of the pellicles wow even to my surprise it penetrated
deeply into the meat. So I made sure I went in and got into the red meat, and as I did
wow now that looks amazing. On this shot you can clearly see that it penetrated more than an inch.
But once I take it out wow that is super exciting for me. I cannot wait to find out how this is gonna
taste because let me show you something once I was done cleaning the steak a hundred percent, cut them
right in half, I was left with two beautiful pieces of meat. And my mind is going insane trying to find
out how they're gonna taste. That is for us to find out real shortly, because remember I also
did the real dry aged one. And as I took it out of the membrane removed everything look at this.
Exactly what i was expecting, I treated this one the same exact way I did with the chili dry aged one
I first removed the bones, took out all of the pellicles, cut into beautiful steak and this is
what I was left with. Now that is a nice dry age steak! And here's what they look like side by side.
You can clearly see that the real dry age one is much larger and the spicy steak I had to take
so much out that I lost the entire cap. But hey my hopes is that even though it's lost it's gonna be
a lot better. The next thing to do is to go ahead and season them and for that I kept it as simple
as possible; a little bit of salt and freshly ground black pepper is good enough. I really
want to see how good does this taste. As always I made sure to season it well. But now that we got
it ready the only thing left to do is to go ahead and cook them. For that I'm gonna be first putting
a nice beautiful sear, once that's done I'll be cooking them in indirect heat until I reach an
internal temperature of 135 degrees fahrenheit and for that I'll be using my wireless thermometers. So
now I say it is enough talking and it is time to cook these beautiful steaks. So let's do it!
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All right everybody here we have our beautiful steaks today.
Are you hungry Maumau? -I am starving and I'm so happy right now. -I know right
-There's only two steaks so I cannot get too crazy. -I know, no there's actually four Maumau, there's four OK. -OK?
-Well today should be amazing yeah? I'm just giving you put your expectations right to the roof Maumau. You ready?
-Let's do it. -All right very good let's go for the very first one. Now one of the things I will say immediately right off the bat both steaks were
cooked to the exact same temperature. This very first one here which Maumau is already smelling and
going to heaven. Look at Maumau! -Something different over here. -Oh what do you smell? What do you smell? Can you tell already?
--It's not a regular steak I can't tell that much. -Ah there you go! So both of them were cooked at
the same exact temperature, but this steak right here everybody... -Dry aged! -Tis steak right here was drier so
it not only gave a different color but it's exact the same temperature. I just want to point that out
real quick because I thought it was extremely interesting. How are you digging dry age out of
it already. -It has that little the little pungent. -Yeah yeah you see that's what happens when we eat a lot of
good dry ageness we already know what it is. -We know how. -You don't even he didn't even taste it
he already knows it is everybody. -I can't wait to taste it it smells amazing. -Cheers everybody. -Cheers.
-You just want to close your eyes. -Hum it has a little extra kick. -And you want to enjoy that flavor. Beefy,
juicy, tender, a little extra hint of goodness on the steak. -The little umami with a little extra
pungent. -It's like a steak with extra flavor and an additional flavor if you've never had
dry age everybody, -Do it! -I highly recommend doing it okay. I say I say it's heaven on
earth that's all I gotta say about that. -Yea you can't get much closer than that. -If you
never had it do it, we recommend it. Okay, second one. You ready? -Let's go I was about ready to go back to
that one. -Hold on Maumau we gotta try it since -I know, I know it's an experiment we gotta
try it. -Exactly. Now I'm excited for this one smell it and tell me if you smell anything interesting.
-Whoa! -Wow it was funny because me and you had the same reaction at the same time. -Wow!
-Oh that's different boy! -It's very different. -Oh that's different. What do you, what do you smell? It's that
dry aginess but you put something, you dry age this on something. -Of course Maumau already knows,
of course. -Hold on. -I feel... -Like the first time it felt almost like spices but I...I'm close? -Sorry I
it delete my reaction. Enough talking before you actually find out what it is Maumau.
Now you're getting me scared you're getting too good at this game over here.
This game is a little bit off the chart for Maumau. Enough talking, cheers everybody.
-It does not taste like it smells. -Wow! Very different, very additional flavor. -It has additional
dry aginess flavor. -Yes I'm getting so excited! -Whatever you put in the dry age, oh my God if you
guys do dry aging you're already getting tired of it do whatever he did over there because that
is good. -That is amazing everybody. I'm getting a little spice. -You're getting a little spice? Yes
Maumau. I'm getting fermented. Do you feel fermented? -It's like... -Maybe. -A fermentation, something happened
with this steak. -It could be fermented pepper, I don't know. -That's exactly what it is.
Gochujang, Korean Gochujang seasoning Maumau. -Oh my God! -Korean chili paste everybody.
That is so good. -It is amazing!
Like all the wonderful flavors from the Gochujang went directly inside of the steak. -Deep into the
steak. -It penetrated all the way through the fermentation went nice and deep everybody. I'm
telling you this is incredible. Wow! -See that's why I do insane experiments, when you do it with peanut
butter or nutella the penetration does not do that. -No. -You know what I mean? It's much, much milder
when you do it with some type of fermentation which is this one here the paste, the chili flakes,
it's actually a little spicy as well. -It has a little hint of spice. -That is amazing! -I'm telling
you. -You do lose a little bit of the beefiness of the... -Yes it's not as good as the real steak but
it is in its own category better, it's better. But it's not like a beefy, beefy, beefy uh steak. -Most
people, most people the dry age they do it because they want to get the extra beefiness on the steak,
-Right. -You're getting a little bit of that with this one, but you're getting more different flavors
inside of the steak at the same time. -That is an additional flavor I would say like that. Right? It's
it has more flavor than the original one. Don't get me wrong everybody if you never had a dry age
steak, give it a try to this one you will love it. But if you want something very different that you
will enjoy even though there's quite a bit of lost this experiment is a total success. Unlike
my other insane experiment this is phenomenal. It will not be the last time you see me doing this
I can guarantee you right now. I can't believe it it works so well. -It worked really well. -I hope you
guys enjoyed this video. If you do enjoy make sure give it a thumbs up. If you're not a subscriber
be sure to subscribe for future videos. Remember if you are interested in anything I use everything
is always in the description down below. Thank you so much for watching and we'll see you guys
on the next one. Take care everybody. Bye-bye. Let me know in the comments down below what
you would like me to try next dry age because I'll tell you one thing every single experiment
even if it's a fail I always learn something. Look at this! I thought this nothing was gonna happen,
it did, and it is amazing. See you guys on the next one take care everybody. Bye bye.