(playful upbeat funk)
- Hey guys, it's me, Jasmine.
And today we have something very special.
My friend, chef Chris L will be joining us to
show us how to make the perfect Korean barbecue spread.
He's amazing.
He's the previous winner of The Great Food Truck Race,
previous winner of Cutthroat Kitchen,
and just recently competed
on Tournament of Champions he's unstoppable.
And today he has something super special
to show us. The Korean barbecue car.
I'm not even kidding.
Super exciting. Let's go meet him.
Hello, Chris.
- Hello.
- My goodness I'm so excited.
- I'm excited for you
- Oh my god I'm so excited.
Look at this car.
- [Chris] You like it?
- [Jasmine] It is a Korean barbecue car.
- [Chris] It is literally a Korean Barbecue car.
- This is amazing.
- Thank you
- I can't even believe this spread in front of me.
- [Chris] That's the spread, but what it's attached to
a fricking car.
- I know. Can you- okay before we even begin
can you tell us a little bit about this car?
- This whole idea actually was spurned on by the pandemic.
A lot of people couldn't go to Korean barbecue restaurants.
So we decided,
why not bring the Korean barbecue restaurant to them?
We took a car, built this barbecue table,
and now we're here.
- I need to know how you built it.
Like, how did this come about?
- [Chris] Scion was so great to give us a car
and let us build this amazing kind of concept for us.
Only a few, like a few short months and here we are.
- Okay so what are the features?
- We have a motorized Korean barbecue table that comes out.
We have a TV, the car lowers to like the right table height.
We have strobe lights, we have speaker systems.
I mean, you name it we got it
- Korean barbecue is one of my favorite foods.
And the fact that I could have it anywhere, anytime..
- [Chris] Yes
- Impeccable.
- Yup. This is so cool about this car.
We can take it anywhere.
- So for those who don't know what Korean barbecue is,
what is Korean barbecue?
- If you don't know what Korean barbecue is
then you need to like get
out from under that rock.
- Get your life together.
You need even know what Korean barbecue is.
- Korean barbecue, the way I can describe it,
It's like Cirque de Solei on the table.
- I love that.
- This is not just a meal, now it's more of an experience.
As you can see, you know.
What other kind of meal can you have
where you have hot coals in the middle of the table
with the raw meat that you're going to grill up.
Primal, indulgent, all these side dishes
we call banchans.
I like to describe these as like
the free breadsticks and salad you get at Olive Garden.
- But better
But actually you know, I do love the Olive Garden-
No more, hail nah, I love Olive Garden.
- Everything you're explaining,
very important parts of Korean barbecue.
Like you need to have certain elements to have
Korean barbecue.
The protein, the side dishes, the sauces, the wraps.
- [Chris] Yup
- [Jasmine] So starting with the protein
what are the must have proteins for KBBQ?
- You're gonna have your galbi
And then secondly we have the bulgogi
that we made earlier.
This is just like sliced ribeye.
Same marinade as the galbi.
And then lastly, we have like the pork belly,
which is my favorite.
- [Jasmine] So moving on to side dishes.
- [Chris] Yes
- [Jasmine] Otherwise known as..
- [Together] Banchans!
- [Jasmine] Honestly if banchan is not at Korean barbecue.
I don't feel like I get the full experience.
- No, I personally
judge a Korean barbecue restaurant on their side dishes.
- I also judge a Korean restaurant based on their banchan.
If it's sweeter, I know the rest
of their dishes are going to be sweeter too.
What are the must have side dishes?
- My personal favorite is potato salad.
That's like the first thing to go
on any Korean barbecue table.
- There's that one bad person though
who always take the full scoop? Are you that person?!
- Oh dude! No... no.
- Okay Good. You're good.
- But I know, I do know people, you know who you are.
- Its always the japchae and the potato salad.
- Yes
- If you take all of it in the first thing.
God, you are not a people person.
- Uh uh, no, no.
- So what are the side dishes we have here today?
- So we have spinach.
We have potato salad.
We have garlic and jalapeno.
Bean sprouts, radish kimchi
corn cheese, japchae.
Japchae is Korean noodles.
- [Jasmine] Stir fried glass noodles
- Stir fried noodles, yeah.
- Another very important element, the wraps.
- Rice paper, sliced daikon, shiso leaves,
lettuce, did we say rice paper?
- Yeah. Sauces. Iconic. Sauces.
The trio of sauces plus more.
What are the sauces that we need to have?
- [Chris] So, we gotta have Sesame oil, salt and pepper.
That's one a lot of people don't do.
Like when you see a little,
like a little pit of salt on your table,
ask the server to pour you a little sesame oil.
- Yes
- That's what you got to do.
- Wait are people not doing that?
- Not my friends, not my Korean friends at least.
They like some people just like just the salt.
- WHAT
- It's the same person that keeps
taking all the potato salad.
And another underutilized sauce is the ssamjang.
- [Jasmine] Yes.
- If you guys don't know what ssamjang is
it's like fermented soybean paste, gochujangs
with garlics, some sesame oil.
- It's like nutty, savory goes well with so many things.
- [Chris] Yup.
- [Jasmine] Let's dive into the protein.
- Finally
- YES, it's time to eat.
- So what do you wanna do?
You want to start with the galbi?
You want to start with the bulgogi?
- I'll let you choose
- All right. So since galbi is close to me, lets do galbi.
Music to my ears.
- [Jasmine] And what are your tips
on like how to grill it correctly?
- So with galbi so it's short rib.
I actually like it a little bit more medium to medium well
cause I feel like when it's medium rare,
it's a little chewy.
So I suggest all you out there
to cook your galbi a little bit harder.
LA like char. Char is good.
- Char is so good.
It changes the flavor completely.
It brings that smokiness.
That just adds that extra dimension to it.
- [Chris] And like with such a good cut of meat
you want to like, just take, you know, go all the way.
Like none of this, like half-ass kind of stuff.
- [Jasmine] Totally.
- [Chris] It's just go, go for the Gusto.
- And what about the grill?
Like what is the ideal grill someone should be
using when having Korean barbecue at home?
- It all depends. Your galbis and your bulgogis,
You definitely want to try to use like an open face grill
with some charcoal or something because you want the flame
to like kiss the meat and give you that real nice like
you know, like that charred flavor
- Kiss the meat. I love that phrase.
- The best part on this piece of meat
is the meat around the bone.
- Hard agree.
Eat the cartilage off the short rib bones.
Thank you.
This looks amazing. Cheers.
- Cheers.
That's pretty good for being off the back of a car.
- It is the real thing.
- If not better
- Mhmm. I get this question a lot.
Are you allowed to eat with your hands? Yes.
- What?
- People always ask me, is it okay? Is it inappropriate?
Is it disrespectful if I eat with my hands?
- No way!
- Absolutely not.
Eat however you want, if it gets into your mouth
into your stomach, you're eating it right.
- Mhmm
- Unless you order rice during all you can eat.
What's the next meat?
- We'll do the bulgogi, the ribeye.
- Yum, and how did you make your bulgogi?
- We take bunch of aromatics, like onions, garlic, ginger
Apple pear, sesame oil, honey, black pepper
Brown sugar, some water, mix it all up
put our thinly sliced ribeye in there
let it marinate for 24 hours and then boom.
Put that on there. Oh-ho-ho.
- And the Apple pear does play a role
in the marinade, right?
- Absolutely, so the apple pear helps like break down
the muscles in the meats.
So you get a really, really nice tender piece of meat.
So when you take that first bite of galbi
you get the umami from the soy sauce
the sweetness from the sugar and the honey
you get a little bite of the onion and the ginger
just like uh, every bite has a different
like layer of uh flavor.
- And I like that you can mix and match different things
to create different flavors in each bite.
- I don't know about you but I'm gonna go for the,
I don't care.
- [Jasmine] Yeah go for it.
- Not gonna lie.
That's the best thing on the whole entire table.
- You're like, I'm really good.
- Damn, my potato salad.
I'm going to be that guy and eat the whole thing.
- Korean barbecue places just use butane fuel
and just have a fire.
You're using charcoal here.
Does it change the texture? The flavor?
- Absolutely.
The charcoal definitely gives you that nice smoky flavor.
And it gives you a little char that you have.
You can obviously tell between
a non grilled meat versus a grilled meat,
because you're going to get that smokiness.
You're going to get that crisp char.
- You can even smell the difference when it's preheating.
- The thing about Korean barbecue is there's only one rule.
And that rule is there are no rules.
- I love that.
- Dig in.
- Cheers.
- I got a crisp, Oh my goodness.
You can taste the charcoal
if you're making bulgogi at home
totally okay to not have the charcoal,
- [Chris] Yes
- but charcoal definitely does take it to that next level.
- Absolutely.
So good.
Not as good as potato salad, though.
Lastly, we have the pork belly.
The gochujang honey glazed pork belly.
And this has got pork belly mixed with gochujang,
some honey, some Thai chili sauce, some garlic
some jalapeno, some ketchup, some sriracha
- [Jasmine] So your favorite meat.
- Yes. This is, I love pork belly to begin with.
Um but again, like with the sugars, the natural sugars
like the chili sauce and the honey
it's going to give it a nice char.
It's like game over
- Game over, oh jynx!
There's always a designated person cooking
for Korean barbecue.
- [Chris] Yeah
- [Jasmine] Does it end up being you?
Cause it ends up being me all the time. Yeah.
- You would think it would be me
cause I'm a "chef" but nah
- Why would you put that in quotes? You are a chef.
You are literally a chef.
- I would purposely be at the end of the table.
Definitely not this close.
- Because its work.
Why would people put you to work if they're your friends?
- Absolute- they're like hey Chris, I see you cooking.
Can you do this for me? Ah, no.
- Whoa. Oh my God.
I'm like having a life crisis right now.
I'm used to saying that I'm not a huge fan of pork belly.
- [Chris] Really?
- But because it's chewy
and this is melt in your mouth soft.
- It's like, it's hard to describe it.
- Mine is super soft like butter.
- Oh
- There's so many side dishes. I'm going to take some.
- [Chris] Yup.
- I'm going to definitely grab a big scoop of potato salad.
- Yes, yes, yes, yes.
Another Korean barbecue do is take some kimchi
- YES.
- Throw it on the grill.
- Oh my goodness. Absolutely. The potato salad.
- Oh yeah, right?! Its pretty money right.
- Not to toot your horn, but it is very delicious.
How did you make your potato salad?
- I boil some potatoes.
Mix it with some Apple pears
some
fresh grapes and corn, some eggs
some kimchi mayonnaise, furikake, some green onions,
a lot of love.
- I really like the addition of the grapes.
I think that's very unique.
- Yup.
- It's like soft and tender has that burst of sweetness.
- Yup
- It's amazing.
We got to dig into this corn cheese
- [Chris] Corn cheese
- [Jasmine] corn cheese is like so good.
The way it just steams in your face.
- Oh my god. You cannot mess up this dish.
- You only mess up by not ordering it.
It's easy to make.
It's packed with flavor.
That Mayo gives it that tanginess, that punch.
There's kimchi here, how did you guys make your kimchi?
- This is actually our house-made kimchi.
Kimchi is so versatile.
The crazy thing about kimchi is when I was growing up
I was so scared to like eat kimchi
especially like going to school and doing that.
But like now kimchi is like everywhere.
It's so cool how, you know, Korean like Korean barbecue
and Korean culture is really like come
to the forefront of this society.
- People are more accepting of it nowadays.
- [Chris] Yep.
On very lazy days I love to just heatup some rice-
- Kimchi and rice?
- Ohhhh
- Like Kimchi to us
is like mashed potatoes and gravy to like Americans.
It's just like comfort food.
- It has to be there. It's like the staple.
Okay. We need to talk about the steamed egg.
- Yes.
- So important as well. How do you make it?
- So the steamed egg is really simple to make.
It's just eggs, water, a little Sesame oil, a little salt
and you know if you wanna really kick it up
use something like shrimp paste.
That's it.
- I love the fluffiness of it.
It's like super refreshing. So light.
All right sauces.
We have a selection of sauces here.
- We have tons of sauces.
We have our very iconic, salt and pepper and Sesame oil.
You have your ssamjang.
- You also have your own line of sauces.
- And then you can be extra like me
and have your K-pop sauces.
We have like a triple X gochujang sauce.
A honey glaze sauce is like very similar to what we had
on the pork belly.
And then your traditional just gochujang.
- Wraps are also very important in Korean barbecue.
What wraps do we have here today?
- So we have some Perilla leaf.
We have some lettuce and we have some
very thinly sliced daikon and some rice pepper.
- Well with all these elements,
Chris can you show me your perfect Korean barbecue bite?
- My pleasure.
I'm going to take a nice fresh perilla leaf.
We have a little thinly sliced daikon
and then I like to do a little jalapeno,
a little bit of garlic
and a nice dollop of the ssamjang sauce.
And then some of the meat, your perfect bite. Mmm.
- That looks so good. I'm going to try it,
but let me show you my perfect bite first.
I have my meat, I'm going to dip it in
my sesame oil, salt, pepper sauce
and then I'm going to take my, oh yes.
Kimchi and then radish paper.
I put it on top and then I scoop it like this. Cheers!
No words.
- That was a very perfect bite.
But the great thing about Korean barbecue
is whatever bite you make will be the perfect bite.
- And there's so many different flavors
so many different side dishes that you can
mix and match to invent your new perfect bite.
- There are billions of combinations of bites
on this table that we could literally create in one sitting.
- This was an amazing experience.
- Yeah it was.
- Everyone at home,
Now, you know how to make perfect Korean barbecue at home
or if you're trying it for the first time at a restaurant,
you know what to expect.
But for people who are interested
in renting out this Korean barbecue car,
how can they do that?
- That is a great question.
You can go check out the website. It's KBBQCar.com
Our Instagram is the same thing, KBBQCar
- And if you guys try Korean barbecue
or make Korean barbecue at home make sure to snap a picture
and tag us on Instagram so we can see.
- That's right!
- Bye!
- Oh yes!