okay, ready? yeah. i am irene and we're here to eat koreanbbq! so here we got the menu, usually a lot ofkorean bbq places like this one, they have sets. so i like to eat a combinationof pork, sam-gyeop-sal, and beef
korean star diets, short rib, which they have a special herethat's marinated sogalbi. galbi is beef short rib. in terms of ordering off the menu, ifyou're here for korean bbq, you really want to focus on the meat and not ordertoo much other stuff. also with your meal they'll bring out alot of different banchan, which is
vegetable and pickled side dishes. there willbe plenty of food. these are mung bean sprouts. these are pickles. this is kkakdugi, whichis a korean pickled radish. you can eat as much as you want and thenask for more! yum. korean bbq is a good place for you tocome with your friends or your family and have a good time, so drinking, in thiscase soju, which is a korean rice alcohol, it's kind of like a vodka butvery very low in alcohol percentage, similar to wine. cheers! in korean, kombe! so, when you come to korean bbq,you're obviously going to be hit by the
smell of meat and smoke, so i like to wear aratty t-shirt, and then at this point i'm going to put my hair up. this is beef short rib, it's marinated insoy sauce and other secret ingredients. my favoritething about korean bbq is that it cooks so quickly, so the meat is super juicy. take one ofthese red leaf lettuce. you can use the whole leaf, i like to cutit in half. you want to take one of the meat, take a little scoop of this soybean sauce, whichhas a lot of awesome umami flavor and maybe a little dip ofthis anchovy sauce too - whatever sauces
they give you, you can try all of them. and thenyou want to wrap it like a meat taco, and then stuff it in your mouth. yeah! the grill is hottest in the middleso i'm going to want to move them over to the side or move them on top of thevegetables so they don't cook as much. each serving of meat is technically forone person. when you come with a group, you want toorder about a portion to three portions less so say if you come with six people, you can order three to five portions. ifyou come with four people, maybe two or
three, just depends on howmuch meat you can eat. so this is unmarinated pork belly, sothat means you can sort of sauce it up more. here we have salt and pepper with sesame oil,and i'm going to put a little bit of this kimchi on. kimchi and pork goesreally well together for me. okay i'm gonna go first and as soon as iput it in my mouth, then you put in your mouth. this is cha-dol-ba-gi, which is unmarinatedthinly sliced beef brisket. so especially with the thin stuff, youwant to make sure you unfold them so you get a good cook on all sides, and thenflip them. so they cook so quickly! that's how you know a place is good,when it has good marbling on the meat.
i like to do just a little bit of saltand it's really fatty so i don't put the sesame oil on. and then a little bit of beanpaste, little bit of scallions to cut through it. this is a cool glass. it shows you how much like with thealcohol percentages depending how much you drink. okay, it's gonna get messy. ready? ready jess?okay, ready. 1, 2, 3! it's a race? i think we all lose! this is naeng-myeon, which is cold noodlesin beef broth, and over here we have a
spicy version of it that's brothless.basically naeng-myeon is a really popular dish for koreans especially in thesummer, and it goes perfectly with korean bbq. after you've eaten a lot of meat, you needsomething to help you digest and settle your stomach, and cold noodlesweirdly, works. so, after korean bbq, you're super full but you want to drink more, so we got to go tokaraoke! "i'll make love to you like you want me to..." hey guys, i'm nell casey, the food editor atgothamist. thank you so much for watching. click to subscribe to our youtubechannel for more delectable videos, and
let us know in the comments where in newyork city you'd like to see us film next. i'll catch y'all on the flip side!
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