I Fermented Beef in KIMCHI for 10 Days (and ate it)

We know marinating beef is great, but what about fermenting? Today we put this to the test by combining massive beef short ribs with a variety of fermented ingredients, and the results were wild. I was legitimately at a loss for words after this one!
Check out MaxJerky on my YT storefront for a crazy 50% off deal through Nov 27th, 2023! / @maxthemeatguy
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#kimchi #beefribs #grilling #dinoribs #lowandslow #lowandslowbbq #bbq #bbqfeast #grillingrecipes #maxjerky #eatmaxjerky

[@gkiferonhs]

The fermentation in the kimchi produces nitrite (like pink curing salt) that turns the meat pink like in pastrami.

[@void.reality]

Exactly. To add more detail, cabbage contains nitrate which is converted to nitrite by the fermentation process. Also, the fermented shrimp or other seafood often used contain nitrite as well.

[@LaLa_TheBoringArtist]

intresting

[@martijnbuunk]

Thats why flamingo's are pink.. is the shrimp they eat.

[@halyoalex8942]

@@martijnbuunk Flamingo Brisket...

[@jasonmackintosh1253]

I could be wrong but im pretty sure the pink colour in curing salt is an added dye, as the potassium nitrite is poisonous in large amounts. Not saying there isnt a chemical reaction that changes the colour of the meat, i have no idea. Supposedly they colour the curing salt to make it harder to be consumed accidentally.

[@monroerobbins7551]

Gotta admit, Max has made me so curious about different sauces that I’ve never heard of because he does one thing that I wish other food channels did: he breaks down the flavors, and some of the primary ingredients. As someone who’s super sensitive to flavors and smells, I’m super picky, and whenever I learn about something new and asks what it tastes like, I never get specifics, nor do I ever hear about the primary flavor agents, so Max breaking it down and getting into flavor profiles helps a lot, it makes me happy.

[@Catholic.Supremacist]

Max is cringe.

[@PhoenixBoyPVT]

​@@Catholic.Supremacistmax is cool guy

[@Igor-de7zz]

I love that you’re injecting more humour into these videos. What a pleasure it has been to watch your channel grow.

[@jrcha0450]

As a Korean, I've been eating all of those delicious fermented dishes and sauce for 26 years every single day, but I would happily exchange them with DINO RIBS with no hesitation.

[@HillsPatrolTD42]

Are you not Asian? Max seems to think Asian and Korean are two different things...

[@jrcha0450]

@@HillsPatrolTD42 I think Max wanted to clarify that Kimchi, Ssamjang and Gochujang is Korean dish and sauces even though they can be defined as 'Asian'. On the other hand, saying soy sauce as Korean sauce can be controversial since every East Asian country has their own soy sauce with different origins. So referring those sauces as 'Korean/Asian' dishes seems okay to me.

[@HillsPatrolTD42]

@@jrcha0450 personally, I don't think he has a clue what he's talking about. But I appreciate the reply. Cheers.

[@kkingdrs6630]

@@HillsPatrolTD42Korean here because samjang gochujang and kimchi are Korean they are Asian but these specifically come from korea

[@kkingdrs6630]

@@HillsPatrolTD42which is why max was making the comments of more specifically Korean

[@timli1830]

Thank you Max for posting this video today! I was just told that I have a non cancerous brain tumor. This video has really brightened my day!

[@juancotrino8440]

I hope you get better

[@alexanderdantonio8999]

Hope you recover fast. One of my relatives has brain cancer and going thru a lot so I understand. Prayers and best wishes...Fighting!

[@Com-rat]

This is a copy paste comment from a guga foods video

[@alexanderdantonio8999]

@Com-rat but if you've got a life threatening issue and depressed, wouldn't you want some support from diff channels you enjoy? It's cool in any case. Don't sweat the small stuff.

[@frimmbits]

I hope you are not lying for public sympathy. I really sick, I wish you healing

[@fretless05]

FYI, Ssamjang is a sauce which has both Doenjang (fermented soybean paste) and gochujang (the chili paste) among other ingredients/seasonings... As for kimchi, it does have some nitrates and nitrites, so will cure the meat a bit.

[@michaelpair5476]

Just ordered the jerky, can’t wait to try it! Also used your rib roast recipe and it kiiiiiiilled at thanksgiving. Thanks for all the cooking knowledge, I’ve learned so much from you!

[@Mike-jh6gw]

I’m always looking forward to a new full sized video from Max🎉

[@DanielRaez93]

Seeing Tibby makes my day better and informative of the brining method.

[@francescogiacomopelagatti8221]

Technically since al the products sold on the market need to be pasteurised prior to selling, the only bacteria allowed in the bags are the ones in the meat. Same goes for enzymes, which are usually inactivated to prevent products from going bad. Ironically, furthermore, the ones in the meat are aerobic bacteria, which means that putting the meat in a plastic sealed bag will prevent them from proliferating. That s why the sous vide technology was invented in the first place, to preserve foods for longer amount of times by decreasing the action of aerobic bacteria. What he did there is what is called "wet aging" the meat, but he added a marinade of some kind.

[@darrenhilton9402]

I was looking for this comment. Thank you. 👍🏿

[@patrickkim2394]

Really cool experiment Max! As you might already know, a lot of Koreans eat a cut of grilled meat in a ssam (lettuce wrap with a piece of meat, rice, kimchi or other veggie, sesame oil with salt, ssamjang, garlic, maybe a perilla leaf) or also straight up grill some pieces of kimchi to then eat in combo with the meat piece. So the kimchi marinated ribs being the favorite in this video matches up with a common Korean grilling and way of eating!

[@JD22122]

Max always makes everyone’s day better when he makes a new video.

[@HillsPatrolTD42]

Nup, usually it ruins it with his incredible lack of knowledge and blatant fumbling through the egotistic bullshit.

[@mohammedkhan7231]

@@HillsPatrolTD42u bot u can’t ever cook as skillfully as him 😂😅

[@HillsPatrolTD42]

@@mohammedkhan7231 awww did you get butthurt that someone doesn't like your youtube cook? Fragile fucker, aincha? You have no idea what skills I have, typical keyboard warrior... go back to your goat.

[@motoxris]

The Kimchi one probably did that because it was actually fermenting the meat, where the other sauces were most like been through more processing such as boiling which stops the fermenting process from continuing.

[@tompupino424]

MEET?🤣🤣

[@pandacitis7763]

We'll braise pork ribs with kimchi, including the brine. Give it a try. The juices of the pork will flavor the kimchi as well as the kimchi flavoring the pork ribs. On the kimchi, if you add some fish sauce and puree Korean pear, it definitely kicks the kimchi to a new level.

[@RedundancyID]

Hello, I'm enjoying watching it. I am Korean.(south of course) I was so glad to seeing many traditional Korean sauces at my subscribing channel. Next time, I'd like you to make it with a sauce called "chogochujang." Chogochujang is the thing that add vinegar in red pepper paste(gochujang). I think there will be a more interesting flavor. Thank you for loving Korea, and have a nice day. ❤️

[@eldibs]

A fine specimen of a Tibby. Probably the most elegant Tibby I've ever seen! Also, those short ribs do look fantastic. I'm going to have to get some to try.

[@robi_odin]

Steak pillow 😅lol u are wild max

[@asalinamyaadams]

My turkey cams out awesome on Thanksgiving thanks to you! YOU ARE MY FAV. I can NOT wait to get into more meats!

[@dayinthelife6081]

That could run for the best meat video I've seen. GUGA eat your heart out!! Thankyou Max. I want some of the jerky boii

[@mosambiqu3]

Me 2 boiiii

[@deanpat27]

For Christmas he's probably giving everyone Max jerky

[@Spyder_S]

5:19 the feed me😂

[@davinlee3412]

I got tons of inspiration after watching this. Can you try to make an Indonesian Rendang with dry-aged meat?

[@SpiralIntoAVoid]

Always loving this content. As always, keep it up.

[@Pompoms558]

Love your videos. Definitely deserves more views.

[@텅스텐6974]

김치 & 고기 조합보고 좋아요 박았다 맥스형 사랑해ㅠㅠ

[@Tomnickles]

It is a very good combo!

[@MightyMirk]

That's a content packed video! Great experiment, thanks for sharing

[@donji_petar]

that transition was so good tho

[@miteco1]

I think the only one worth it is kimchee unless you make a semi-liquid slurry out of the samjang. It would b ok to add corn syrup and sugar to that slurry and a little more salt or soy sauce. Just an idea from a guy from a household where kimchee and gochu are a major daily household theme. If you sweeten up the gochujang and make it into a liquid slurry that might work as well. Also dont forget to add some shrimp, oyster or anchovy paste as well as a few dashes of japanese hondashi soup base powder to your kimchee.

[@mosambiqu3]

Love when he drops a new video

[@meagan.868]

Amazing video as always, Max! ❤

[@jamespagdilao2531]

Max there is a bbq restauran that serves Gochujang Brisket and Kal Bi Plate Short Ribs called heirloom market. I would love to see your take on these recipes based on what I saw from this video.

[@MaxtheMeatGuy]

Wow. Sounds amazing I’ll check them out thx!

[@MacklinLee]

It's in Atlanta Georgia lol

[@jamespagdilao2531]

my bad about location but should seriously check it out. more like texas inspired @@MaxtheMeatGuy

[@comraseneke]

@@MacklinLee Georgia is literally packed with Korean restaurants, as well with some parts of Los Angeles. LOL

[@Khmer_Ball711]

The thumbnail probably took 10 litres of pure Korean tears

[@dannydorito8019]

I used to have Dino Ribs every year at sleepaway camp. It was a yearly event at our summer camp, and even though they were never good, that never seemed to take away from the intensity that that day held over our summer. Thanks for bringing me back to those days, Max! Happy Thanksgiving!

[@EmergencyBread5]

I love learning how to cook different meat from you

[@eliastschopp215]

tibby needs to be featured more often

[@Terrivel119]

Fun fact, Galbi/Kalbi is pronounced with more of a K sound than a G sound, though I see it spelled both ways. Don’t ask me why, I’m Korean but I’ve actually been adopted by the whitest people I’ve ever met (Love you Mom & Dad). There are a few things I’ve seen like that actually where I see it spelled with a G but it’s pronounced with a K sound.

[@Zrico91]

Im so jealous... i absolutely love korean food, and obviously beef ribs are ridiculously good. So yeah. Put me on toast cause im jelly.

[@valentinlammich6825]

Love your videos!

[@adamcohen7014]

Great video as always max Strus

[@benwagoner9741]

Max, this was another great video! I’ve always wondered. How much video time is on the cutting room floor when you make these videos?

[@squa_81]

The Kimchi result looks a lot like something called "petit salé". It's a type of brined pork meat and it looks very similar.

[@Luuksko]

4:47 hoping for easier entry here... There we go, uugghhh, not bad!

[@salatsoose1290]

as a matter of fact marinades do not penetrate fully into the meat. The marinade only penetrates maybe 1-2 cm into the outside layer but the longer you marinade the more concentrated the flavor gets. I recommend the video made by adam ragusea about marination.

[@scarletcroc3821]

You know you've seen too many Guga videos when you look at the title and your first reaction is "Only 10 days?"

[@jaeshin1983]

Kimchi aged meat meta! En Taro Adun!

[@danl914]

Professional bbqer herSo basically the fermentation process has loosened the meat allowing more channels for the brine to travel into the meat. The channels are microscopic however so it doesnt look much different texture wise. When it cooks nice and slow those juices are traveling all throughout the meat even distributing the heat allowing for that all red color.

[@danl914]

(Im a liar and have no idea what im talking about

[@systemshocker2875]

2:22 that is super accurate to my first time eating kimchi

[@-whitey]

your video inspired me to make kimchi!

[@Levidawgs7744]

Hope you had an amazing thanksgiving Max!

[@supervegito5689]

Bro no way max slept on the table for 10 days 💀💀

[@Mythic-CR7]

Fire video 🔥🔥🔥

[@marconatali3040]

Hey Max, I was thing of a video idea where u do cheap perfectly seasoned steak vs expensive no seasoning wagyu

[@TheZeroTwoSimp]

Why did KZbin recommended this video for me after 1 year=)

[@darktime188bass]

congrats to max for finding a dinousaur and taking it's ribs for content

[@DuskShadow235]

All of these steaks are rarer than me getting a 100 in my classes at school

[@ThecowUploads]

As a korean i would like everyone to know to try gochujang with brocolli or lettuce its really good if u do

[@lucilletabbutt6703]

Oh it is good on almost EVERYTHING and I am a super white Yankee American

[@colsanders19]

Need to get you some of the premade kinchi sauce next time. Ddoenjang also would have been a fun one

[@welpyes]

BRUH AINT NO WAY THATS CHOICE GRADE 💀

[@skilletamy]

Man, those meat stripped bones and the smokes bone, would make an awesome stock

[@natbarron]

2:42 where’d you pull that cucumber from, Max? 🤔😂

[@OPingHei]

Magic

[@LEWI0N33]

He did it, he crafted exalted flesh IRL.

[@vperm2795]

As a korean im proud of you Max

[@SocratesHog]

I am pretty sure none of my fellow Koreans would have gone this far. Beef in KIMCHI is WILD.

[@jordanholland4525]

So the kimchi one turned pink because of the salt that mixed in with the spices in the juice that Gives the meat its color as it penetrated during the curing process kinda like corned beef

[@SuperCoolMan69]

"30 second speedrun" "Then, you got to wait for 1-2 hours"

[@vent4462]

5:12 probably the best meal in the video tbh

[@briancoleman9330]

Thumbs up for Tibby!!!! Thumbs down for KZbin unsubscribing me from your channel Grrrrrr.

[@AndrewJohnQuann]

I wish I had money to buy a bag of every flavor of your max jerky

[@ANIMEGOD98664]

Max l love your videos keep it up ❤❤😊😊

[@NateSmith87]

The Gochujang short ribs are going to be AMAZING.

[@rayray2036]

We need longer tibby commercial break.

[@melissah170]

Cool video. First time on your channel. I visited your website, do you have plans for any plant-based jerky? Thank you.

[@B_WELCH_]

When are you doing the kimchi brisket?

[@squid_eats]

Could you try something similar to this with brisket?

[@MichaelSacamos]

To everyone who sees this comment, keep pushing in life and never give up. Can't wait to see you successful one day and May God bless you!!! ❤️❤️❤️❤️❤️

[@jSONrEEE]

Wait I don't see any Kalbi recipe in Max's channel :O Did he not post one yet? Asking as a newbie fan

[@Kenshin009]

Please bring more people to taste your food Mister Max.

[@NiteAtTheFort]

Is it possible to buy max jerky outside of USA/Canada?

[@evanbusbin8183]

You should make Birria Jerky!

[@thomasvaldez9155]

Max you make me so hungry it just looks so good man I just want to eat it

[@NateSmith87]

As a fellow griller/cooker, yes. Always use the bags, Max. Much easier, haha.

[@Gman-t9e]

I like how he put a godzilla (1954) clip in it as a dino rib

[@NateSmith87]

"A cat on the cutting board?" Yeah. You really did spend some time in Asia.

[@lucid7400]

“Dino ribs are the biggest, baddest ribs on the playground” *shows a clip of Godzilla at **0:04*

[@toukouxiong3423]

Ngl max next you should do dino ribs with chili oil

[@Spongebobisthegoat1]

When I was younger I did to and they had to get it out of my head

[@DecaturQue]

What happened to method 1. Did i miss it?

[@BAPY90925]

I thought it said 10 years 😂

[@GetRecipe]

Looks good and very delicious! thumbs up...

[@mughil128]

I have no idea why I watch these videos despite the fact that I've never eaten beef. Love your videos though ❤

[@maecruz42]

awesome video

[@OnMyFingerTips]

As a Korean that grills and smokes a lot, Kimchi marinade - pork Gochujang marinade - pork, chicken Soy marinade - beef, pork, chicken Ssamjang - pork

[@_letstartariot]

I appreciate the cat-cam. Thank you.

[@ForeverBroken9]

Why does this look like the different versions of a buff you can get in Elden ring?

[@MattRobloxYT1]

I love ribs.

[@saadahmad15]

Me to

[@Duskbreaker1780]

Went ahead and placed my order for half off jerky!

[@MaxtheMeatGuy]

Means a lot thanks!

[@JaydenDayao]

Who does not now wahat max jerky is

[@nikolasalg]

Will max jerky ever be available in Europe?

[@zaidobambino]

i love max

[@blsenseiff5782]

I loved his speedrun lol 😂