Chris Makes Korean-Style Short Ribs | From The Home Kitchen | Bon Appétit

[@SaraLim]

As a Korean American I really appreciated the respect and humility had when Chris was talking about Korean food - He communicated his knowledge while also acknowledging the fact that he's not an authority on Korean cuisine and gave credit to the Korean chef that inspired the dish. Plus he pronounced ssamjang correctly instead of saying "ssam-JEHNG" lol

[@ediba1267]

Agreed, but sad he didnt make real ssamjang or deonjang

[@pcchoon]

just a Korea passing by. When making Ssamjang → you can add ground garlic in there to add more flavour. Also, when you make it, just let the sauce sit in the fridge for a day to allow all the flavours to come together. Enjoy.

[@dietermayr5888]

Hasselbacken was a restaurant in Djurgarden Island, Stockholm, Sweden. 1953 chef Leif Elisson invetet this technique for potatoes.

[@DennisJosefsson]

Still exists, one of the oldest restaurants in Stockholm.

[@teosoderholm96]

doubt it as the recipe exists in cookbook for 1929

[@MorrisonScotch]

Well done

[@sangchunlee1217]

Just a Korean passing by. White miso may not be the ingredient you want to use for Korean Ssamjang. The key ingredient to Ssamjang is Doenjang, which is less sweet fermented soybean paste, and particularly, white miso wouldn't be a good replacement. Doenjang has far more deep(maybe a little more funky) and salty flavor than white miso. If you wish to use miso, maybe aged red miso would be a better substitute since it is far less sweet. But honestly, if you live in New York and in the golden days of delivery service, you should be able to get Doenjang pretty easily anywhere. At the same time, I am kinda curious how it tastes.

[@jizzledoops6789]

I need Chris and Brad trying each others food again

[@tiacho2893]

When Chris peeked through the hole n the short rib, I heard Brad saying Ed Gein in my head until someone notices.

[@Qub3rs]

That smile of satisfaction and joy when Christ took his first bite... I want that feeling...

[@guyfromsac1]

Hey Chris, another great recipe! Our local market was out of boneless Short Ribs, so I substituted a large Chuck Steak and it was awesome. Juicy and flavorful (and a lot cheaper). It took to the hasselback slicing very well and looked the same. I served it with a cabbage salad with peanut dressing. The whole family raved. Nice job ...

[@AhItsArah]

Great recommendation! Might try that cut myself

[@anetgom6]

I just want to say: even chefs keep learning. Just accept it and enjoy cooking/eating the way you prefer. You did great Chris!

[@swh6597]

This recipe is Korean approved. I was getting a little nervous when he mentioned using miso for ssamjang instead of doenjang but...sure, I get it! However, if you are able to, please go buy doenjang at your local Korean market instead of miso because it will make the ssamjang taste so much better and authentic.

[@CufflinksAndChuckles]

One of the issues that drew BA a bit of criticism was filming non-POC chefs making POC cuisine. This is a huge step forward because they credited David Shim, who's a culinary badass. Big ups!

[@JackieDoesStuff]

A real step up would be waiting to make the video until a Korean chef can either come in for a segment or just straight up make it themselves. This is BA still straddling the fence by whitewashing every other culture so they can appeal to more demographics.

[@CufflinksAndChuckles]

@@JackieDoesStuff it’s weird because Christine Chaey still works for them in the magazine. And there’s also that new Korean chef who recently made Korean fried chicken.

[@Minigore12]

@@CufflinksAndChuckles also there's so many errors in this recipe. who is chris morocco to say that miso is a good stand-in for doenjang? tf? lol. this is just more of the same, BA has only changed on the surface.

[@JackieDoesStuff]

This comment aged poorly

[@franeh13]

Go, Chris! Really enjoy this vid. Taking notes for my next grill (PS. korean marinade perfection! 🔥🔥

[@redlaserfox3988]

Bulgogi for. the. win.

[@pyrodoll7137]

fun tip: add a little garlic, but also some sesame paste so the ssamjang for another delicious flavor layer

[@TheNinnyfee]

The 80s rock vibes of the music are great! :)

[@Bananawallaby]

Hi! I think this recipe is just a korean style short rib galbi rather than a “bulgogi”. Galbi in korean means rib.

[@Hapidjus_]

I often hasselback thick sausages...so good on the grill or even in the pan. nice and crispy skin. still juicy on the inside

[@AskMiko]

OMG, me too! So freaking delicious! Can't wait to do it again this weekend when family comes to visit.

[@dwaynekoblitz6032]

💯% HAVE to make this. With almost 💯% less charcoal. That fire would burn for hours. Fantastic recipe! I love wrapping meat in lettuce or something else like it. The first KZbin video I watched as soon as golf coverage ended. ❤️

[@jacquicain]

Couldn't find that exact cut of meat but did find beef short ribs sliced for traditional grilling at the H-Mart so went for it. The marinade and condiment delivered - so tasty!

[@cschneer]

You really don't want to cook this medium rare. Then proceeds to cook it perfectly rare/medium rare. It looks like heaven.

[@msodrew]

lol I noticed that too! essential to cook it medium / medium+

[@육백만불]

I am Korean American, making this all the time, but its first time seeing gochugaru (red pepper powder) in galbi(beef rib). I have to try this ^^

[@BoernTilStede]

The editors definately had a blast making this😂. All the epic music is so funny and good at the same time😂

[@Globalfoodbook1]

The ribs look really juicy, colourful and tasty. Perfect bbq for the summer season

[@robertorosselini]

Yes, good job ! 😊😊👍👍

[@alyb.18]

Love this and love you Chris!!!

[@DC-fx6wq]

This is a really creative dish and scallion salad, yes please!!

[@itbeat7899]

This made me so happy

[@Al3xTrucho20]

That grill an chimney look like this is the second time they've been used.

[@R0gue0ne]

He's clearly never used one before...

[@elvere31]

My favorite part was how they prepare the lettuce leaves, great technique 👌

[@gcruz983]

Can’t wait to see everyone back in the BA kitchen.

[@watchtool7085]

Man I really liked this guy and now that I know he wears a seiko automatic I love him.

[@robertwages2974]

Korean style: Gotta eat ssam all in one bite!!

[@GemBonhamHorton]

Love these chimney things you Americans use to get the charcoal going! They need to come to the UK and the rest of the world

[@fnordpojk]

They are everywhere. You can get one in your nearest garden center in the UK.

[@teddymartinii1979]

Nice job on the fire building! Good explanation of what you did, and why.

[@teddymartinii1979]

BTW, I am a Texan, and I love Bulgogi. Serving it as lettuce wraps is my favorite. Nicely cooked meat, too.

[@veritush]

the lil rant at the end was hilarious

[@Mike-iw2ev]

Can’t wait to try this very soon! Looks amazing!

[@valecorderolorenzetti]

I LOST IT when Chris looked through the meat

[@pascalleong560]

Ive made a similar sauce but added some tahini sauce too, very delicious.

[@andrewching8982]

Wow I want that kitchen island…perfect sized cutting board aha

[@cloudcontrolgames]

I made this today and it was delicious! A different flavor experience for sure! The short ribs are super nice. I'm gonna go for a corn tortilla instead of the lettuce next time. Cheeky little fusion action :)

[@saraatppkdotpt8140]

Loved this recipe 😋

[@ArgentAbendAzure]

Chris is lovin' them nubbins!

[@marjoriepereira3911]

Good made me hungry

[@johnnyyum3229]

gotta say the right type of food chris😭😭😭

[@HieuNguyen-mz7oy]

beautiful

[@Fionaphilomena]

this looks amazing

[@roblarssen249]

yet again, BA shows they have not changed one bit. I am half-Korean, and as *many* commenters who are also Korean are noting, this is not remotely authentic. Why didn't they spotlight a *Korean* chef for this Korean dish?? Just a reminder: “They really wanted to hire someone Black, which I know you’re not allowed to say legally, out loud,” she says. “And Chris Morocco [the director of the Test Kitchen] directly told me he didn’t like how quickly I moved up, so he wanted to make sure this person would never be allowed to develop recipes.” As she puts it, management didn’t want another “Sohla problem.”

[@roflwtflolomg]

he said himself in the video that its not authentic. relax.

[@MikeWoot65]

I see Chris, I click

[@kathyerickson9402]

OK...what did I miss that the soundtrack to rinsing the scallions became "intense"...and then just dropped off? I feel like we were heading toward Billy Joel's "Under Pressure"🤔 This looks delicious and how often do we see Chris actually smile!

[@ademirsaulroldan2149]

Love it!

[@InfiniteQuest86]

That was the cleanest charcoal chimney I've ever seen...

[@maggotst.pierre2361]

Brand spankin new

[@lorthomas160]

Where’s the rice??? Rice would be so perfect with this

[@timwong5026]

Chris has serial killer vibes

[@davidorourkesr]

I’m used to only seeing Chris behind Claire when she’s trying to copy Pringles or gummy bears or whatever but he always seems to be working on some good looking food

[@meganledford9709]

I love the “80’s Action Movie Montage” music that plays in the transitions! 😂

[@mikooaxdcdz]

Ready in philly!

[@dnld1234]

세상에, 크리스가 한국음식하는걸 보게될줄이야. 갈비에, 쌈장에 파채까지 완벽해;;;

[@coljar100]

looks epic

[@SamP0rterBridges]

Never forget, the capsicum vein actually carries more heat than the seeds.

[@teddymartinii1979]

Yes. The seeds do add some heat (and sometimes bitterness), but the placenta and the "veins" carry most of the heat. When I don't want the heat of a pepper to overpower the flavor, I remove the seeds, placenta and the veins. I grow my own chili peppers, and they are more than hot enough without the seeds, placenta and veins.

[@eskimoquinn805]

Beautiful. But Chris please oil your grates. Keeps em cleaner and doesn’t rip the meat.

[@Judas3rd]

Nice!

[@kenzb1669]

I love Chris

[@mehreen4eva]

What grill are you using? And what kind of charcoal?

[@ConnorOswald32]

Don't let Dave Chang hear what you said about miso

[@CufflinksAndChuckles]

David Chang is BRILLIANT, don't get me wrong lol. But he's the last person I'd consider to be traditional XD.

[@gubook]

I'd avoid putting gochugaru here as the fine pepper flakes burn easily.

[@seanfromaustin]

I want some crispy, wonderful nubbins.

[@MorrisonScotch]

2:19 Illuminati confirmed 😅

[@karolinaeleonora3064]

Hasselback is Swedish potato dish!

[@mr.h4284]

Does Chris live in Philly?

[@TravFletch]

“Really simple condiment” in which I own none of same as the other viewers👀🤣

[@holahola4541]

Why does he keep mentioning bulgogi? You're making galbi, not bulgogi. Two entirely different dishes and preparation (even if marinade could be similar or the same).

[@freashleakage1365]

The 파 무 침 didnt get her soy sauce or spice either 🥲🥲🥲

[@JackieDoesStuff]

Ignorance

[@kimbarbeaureads]

He stated he's not an expert on Korean food. We say what we know.

[@BALLSOHARDU]

Anyone know what knife that is??! P

[@kseanmcfarland]

I hunted it down by pausing and googling. Artisan Revere chef's knife.

[@antoniajagodic]

💕💕💕

[@mftran]

Nice Seiko 5

[@k.ben.2453]

Valley girls!! Get your Zima ready and take a drink every time you like totally like hear the word 'like'!!

[@redlaserfox3988]

Deeeeeerunk

[@markkim4841]

try using honey instead of sugar for ssamjang

[@JackieDoesStuff]

Can’t wait for you guys to hire a Korean chef to make these dishes on camera!

[@JohnXina69420]

Is that Tim Westwood

[@nitayyekutiel2353]

Kamsa Hamnida!

[@gagamba9198]

Re your scallion salad, there is a Korean version for grilled meat called pamuchim (파무침). You were on the right track, but soak the pa (scallion) in water and vinegar for a while and scrub periodically - I do a few hours because Korean dae pa (large scallion) get a bit slimy when cut. Drain and then sesame oil, soy sauce, grated garlic, vinegar (your choice of rice, fruit, or sherry), sugar or honey, and red pepper flakes. You want to go light on all your liquids. Mix and let sit for a few hours. I think your beef marinade would have been improved with either grated Asian pear or apple and dried daechu (대추), which is also known as Chinese date or jujube. If you have a tough cut of meat kiwi fruit is a good to use in the marinade - Koreans use this - rather than pear or apple.

[@arlenesolis024]

You know it good, no great, when Chris has that twinkle in his eyes

[@KamiInValhalla]

Great for tacos

[@graskok2863]

If it's ribs then it's "Galbi" rather than Bulgogi

[@ingetout]

Please use dark miso instead of the white miso as it is a huge difference in flavor for a samjang if you can't find dwenjang.

[@Cyrribrae]

Dark miso? Is that red miso or a more fermented white miso? Or something different entirely?

[@ingetout]

@@Cyrribrae it is essentially miso that has been aged for a longer time. It is a lot funkier and has a much more intense flavor.

[@joshuapark6082]

Looks delicious. Just a couple of things: That's more similar to "galbi" than "bulgogi" Use doenjang when making Ssamjang. Add kimchi to that plate to really bring it all together. When eating "Ssam," eat the whole thing in one bite. Otherwise, that was brilliant and I'd have loved to try it!

[@redlaserfox3988]

HECK YEAH!

[@GemBonhamHorton]

Meaty nubbins needs to a t-shirt

[@butangclan335]

Gotta eat it in one bite. Not a Taco, a Ssam. Don't fold it like a taco, wrap it like a golf ball or a tennis ball if you're gross like me and put the whole thing in your mouth.

[@jeffchow6722]

I guess we are back to the old BA!

[@MrFitnessMachine]

What knife is he using?

[@davidurueta658]

Yes please someone let us know

[@kseanmcfarland]

Artisan Revere chef's knife.

[@kseanmcfarland]

@@davidurueta658 Artisan Revere chef's knife.

[@davidurueta658]

@@kseanmcfarland wow! Thanks!!!

[@danielyunjaelee8931]

YOU FORGOT THE RICE IN THE SSAM!!! (it's okay all is forgiven)

[@wumatstudent]

I'm really impressed with Moricci's knowledge of Korean cuisine. Most impressive is the fact he doesn't butcher the Korean pronunciations of those ingredients. Having lived in Korea for years and having a Korean wife, I am constantly annoyed when even Korean chefs mess up those names. Bravo.

[@ricebo1265]

Food yes

[@SocktheWorm]

What, you mean you're making him cook it WITHOUT blindfolding him first?

[@Rajan-sz5il]

Guys help!! What kind of cut of Beef was that? Can I get that cut in a UK Butchers?

[@gparish6766]

Boneless short rib.

[@Rajan-sz5il]

@@gparish6766 thanks 🤟🏾

[@BS-pd9hk]

boneless beef short rib

[@MrVovansim]

And all Koreans say: he's pretty fly, for a white guy.

[@spotteddogmemphis]

Have a Korean make Korean style ribs.

[@rosieposie98]

the most annoying thing as a Korea: biting off of a ssam instead of putting in in the mouth all at once

[@JS-ri8qc]

if youre not putting the whole ssam in your mouth youre doing it wrong haha

[@rachelschulman8130]

What if the leaves are very big?

[@JS-ri8qc]

@@rachelschulman8130 snap them into pieces for a more manageable size!

[@kookkook7936]

Chris

[@hzee13]

Chris please have your watch sized for your wrist. It’s gonna be so much more comfortable and less in your way when working ;)

[@philiplomedico563]

Stay in your lane Heron

[@maggotst.pierre2361]

@@philiplomedico563they just tryna help jeez you stay in YOUR lane bruh

[@linusjung4884]

why and what on earth Chris is using Miso instead of Korean Bean paste (Duenjang)???

[@allensmithee632]

Hey, I'm Chris Mackey m'kay.