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And this is today's star, it is a short rib marbling score
eight-nine. Now I've made short ribs in this channel before but not like this. You see how
they're cut nice and thin? These were done this way to be grilled. And if you take a closer look
you can really appreciate the marbling of this cut, and today I'm going to be cooking it two different
ways. The very first one brings a lot of memories from my childhood and that is to cook Korean style.
And of course the first thing to do is to get a marinade, this marinade is super easy to make and
here's how. I first started with pear, then I threw in garlic cloves, followed by white onions, green
onions, ginger paste, a good amount of honey, brown sugar, sesame oil, low sodium soy sauce, followed
by salt, and black pepper. Now blend everything on high because that is how easy it is to make this
marinade and remember exact amount of ingredients always in the description down below for you. This
marinade is fantastic in any beef I can guarantee you're gonna make it over and over again because
this is delicious. Now to speed up the marinating process I'm going to be vacuum sealing it. This
really opens up the beef fibers and allows the marinade to penetrate nicely and deeply into
the meat that is exactly what we want. Because now the only thing left to do is to let it rest in my
refrigerator for 24 hours and that is good because it allows me time to go ahead and show you one of
my favorite things to make. This is Korean style corn dog and to make it it's super easy and here's
how. The first thing we gotta do is the batter, so for that first I mix a little bit of lukewarm
water with some yeast, let that sit so that we can activate it. In a separate bowl I combine the
bread flour, followed by sugar, and a little bit of salt. Mix everything well and combine these
ingredients together. Because by this time take a look at my yeast, it's foaming up which is the sign
that it's activated. Now all there's left to do is to combine the dry ingredients with the wet ones. Mix
everything well until you have a nice solid ball, then you want to knead it for about five minutes.
You don't need to go crazy, you just gotta make sure that everything is incorporated. Now I like
to transfer to this glass bowl right here so that I can proof it. What we're trying to do is to make
it double in size, usually after covering it up with clinch plastics it only takes two hours.
As that was happening it's perfect because it allows me time to go ahead and make my skewers.
Now you can make this with anything you like. Mozzarella string cheese is very popular, you
can also do a straight up with hot dogs that is usually the traditional version, but my favorite
is to have the best of both worlds. As you can see once I was done they are ready to go, but to make
everything easier I highly recommend sticking it in the freezer for 30 minutes. This will dry out
the surface but most importantly make it nice and sticky, because by this time check out our batter.
Now here's a huge tip do not remove all of the clinch plastic right away, the last thing we want
is for our batter to get dry. Now the technique is pretty simple, start rolling them like this nice
and easy and the more turns you do the better it is. Once that's done you want to go straight
to breadcrumbs. I'm using seasoned Panko, notice that there is no need for egg wash or anything.
This batter is extremely sticky once that's done you want to deep fry it at 300 degrees fahrenheit
oil. Do not go any higher than that, if you do your bread crumbs will burn. Now you want to let them
fry until they get a nice golden brown color. As you keep frying them a little bit of the cheese
will ooze out that is totally okay. Repeat the process until you have a good amount. Now once
it's done if you want to go traditional sprinkle a little bit of sugar on top. Now you can eat it
just like this and boy is it good! Usually in Korea they put two sauces, but you know me we gotta make
our own. And this one is super easy to make and here's how; Into a bowl combine a little bit of
mayo. followed by mustard a little bit of honey, gochujang chili paste, ketchup and finish it off
with sesame oil. Mix everything well and combine all the ingredients together because your sauce
is done! And this is fantastic! All there's left is to pour a little bit right on top now this
you have to try. But hey don't forget about our ribs, as you can see these are just as beautiful
as the previous ones. Now since this is such a high quality beef what if I just season it with
salt, followed by freshly ground black pepper and garlic powder. Will this be just as good
or even better than the Korean marinade? Well we're gonna find out. Talking about that after 24 hours I
removed it from the bag and extract everything out. Now you see all this wetness? This is the enemy of
getting a crust so we have to remove the marinade as much as possible. As now the only thing left to
do is to cook it and for that I'll be direct grilling all of them then I'll be putting them
on a steak plate and let them cook in indirect heat for 10 minutes. That is good enough, because
now I say it is enough talking and it is time to make some incredible short ribs. So let's do it!
[rock music]
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All right everybody here we have our beautiful feast. -Beautiful. -Literally feast. -Beautiful! -This
guy is excited. So there's no experiment. -Music to our ears right Angel. -Yes it is. -There is an
experiment but not a bad one. So here's the deal this one I put salt, pepper, garlic powder and this
one is Korean style with the marinade. -Korean? -Yeah you ever had Korean? -No actually I haven't.
-You never had Korean? -Look you guys set the bar really high because the way these guys talk about Korean food
it's like it's it's from heaven itself. -Okay enough talking it's time to try. Let's go for this one
here first salt, pepper, garlic powder. Now this is a wagyu short rib. -Oh this thing is falling apart.
-It is a new cut from my brother Emilio. I am so happy is now actually offering this. Cuts like a butter.
Lord have mercy. All right before we try I got to tell you how to grill this thing.
Very important the grill has to be hot but you got to keep flipping several times. You're gonna
be like an octopus, you know here and there and going all over the place. Make sure you wear
protective gloves, keep flipping them because the last thing we want is for them to burn.
Remember the marinade from the Korean has a lot of sugar. -Sounds like it was a lot of work. -It's a
lot of work but it's all worth it. -Yeah we're about to find out. -All right enough cheers everybody.
-Oh! Oh! Emilio I love you. -Emilio I love you very much my brother that's all I can say about that,
very much. -Damn that is phenomenal! When you take a bite it's just juices exploding in
your mouth. You have that nice charcoal char on the outside. -This has got to
be wagyu because -It is. -it's just melting your mouth so soft. -It is definitely wagyu.
It has that flavor -oh yeah -of fat that you get with wagyu. -But it doesn't taste too rich. -No not
at all. -Can we try the corn dog? -It's just enough. You want to try a corn dog? Can we just say the
salt pepper garlic powder 10 out of 10 will highly recommend. -I have never, ever in my life
not said that. -10 out of 10 will highly recommend everybody. Okay you want to try corn dog let's go
for it. So this is a Korean style corn dog that's what it's called or I don't know if
it's hot dog because there is no corn in here whatsoever. At the same time I just say enough
talking let's give this a try and give them our feedback. -Go for it? -Cheers everybody. -Cheers guys.
-Oh man. -This is amazing! -That sauce is very special. -Leo is almost done with that dog already. -I know I
know I don't know anything about Korean barbecue but let me tell you, I know a thing or two about
corn dogs. -How's it taste Leo? -It tastes really good it's very different than a traditional corn
dog because yeah the batter is more like thin it's more like a consistent texture where this is more
crunchy and flaky. And also I don't know what it is but I'm getting like a little bit of sweetness
when I bite into this corn dog. -Korean people we love putting
you know I'm saying that I'm Korean by the way. Did you just notice that?
-We. -We love putting, I feel like I'm Korean everybody I lived with a Korean master for
many years so I'm Korean all right, like halfway. I don't know what one third what.
-Brazilian Korean.
-What it is is uh you sprinkle a little bit of sugar. -Mmm it's it's adds a completely different
element than what I'm used to on a corn dog. -It's very flavorful. -Okay I'm excited for this, I want to
try this because I want to know how it tastes. You ready? -There's no more. -Now I must say the caramelization
on this one is way better because as you guys know. -Oh my god look at this. -I know right?
-No Leo!
-I'm eating this there's there's no such thing as a five second rule
with this type of short rib. -All right let's give this one
a try. I'm going to give you guys a fair review. You ready? -I am so ready. -Enough. Cheers everybody.
-That is so different. -I'm just like melting right now. A few years ago it was my birthday
and i literally the only thing I asked for was korean barbecue. -Yeah. -That's where I hold it it's
a birthday present. -After this experience I'm gonna start asking Guga for the same thing. -Oh boy here
we go a lot of Korean food coming everybody. It is very different from the first one. -Night and day.
-Sweeter the Korean flavors that comes through absolutely my favorite. -Texturally it's different
because you don't have that same crust as like the charcoal grill. It's a saucy glaze on the outside
of it that's sweet it's still juicy but it's just the flavors that you get are so polar opposite
the first one. I'm about to finish the whole plate. -Yeah I'm right I'm like almost done with it too.
-With that being said they're both fantastic we have to determine a winner. Winner, winner?
-Chicken dinner. -You? Absolutely everybody the Korean method is better. The salt, pepper, garlic powder has
its place but you cannot compete with the Korean marinade. It is better! Do this one if you have only
one option. If you want to do both do it, but this one is better. -Korean bbq is just something
special. -Anyway guys these are the results I hope you guys enjoyed this video, if you did enjoy .
make sure you 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. -I think this might be my favorite video ever. -Oh it's my favorite video every time.