The Complete Guide to KOREAN BBQ at Home (Kalbi, Bulgogi, Jumulleok, Samgyeopsal)

[@KindofCooking]

Please hit that 👍LIKE Button and 👉 SUBSCRIBE Need to cool off after having Korean BBQ? Bingsu is the way to go: kzbin.info/www/bejne/iH7Ylad-oJmSgc0

[@AnthonyIppolito-l8e]

This was a great video. Very informative and looks and sounds good.

[@stephanschaefer4442]

Thank you for that wonderful video we will make it .. Best regards from France

[@jameshasenjaeger5181]

Great job, love you guys! Perfect timing, I’ve been talking to my friend about going to Korean BBQ, but something keeps coming up when we’re going to go out, maybe I should just do it at home…

[@KindofCooking]

Doooo it!!!! Takes a bit of prep but worth it in the end imo

[@KettleMan1000]

Use ice cold water for scallions and if you can't spin them. Put then in a tea towel and spin it in big circles to remove any excess water

[@chrissenefili4971]

Thank you guys

[@alexames4951]

Really awesome job love me some Korean bbq love the flavors from one chef to another nice job 👍 thank you

[@marilycalma1604]

Hi! Great video ! Can you provide link to your hot pot?

[@daegudiva]

I wanted to let you know that I loved the short you put on FB featuring your firepit🔥🔥🔥 Those hotdogs & marshmallows looked Sooooooo FABULOUS!!!

[@grantdelacy325]

I loved this video so much. I'll be doing this for my girlfriend soon.

[@kasmrmukbang1983]

Wow, Hi my friend is good. I enjoyed the video. It's looks delicious and good recipe. 🥰😂💥🥰😍😃🥰😍😃😍😃🥰😃😍😍🥰😃

[@davidchai6094]

Wow! Nice to have BBQ at your place!

[@Velsbasketcase]

The simpler the better, charcoal, pork belly, onion, garlic, chili peppers, kimchi, samjang and some rustic rice wine. Maybe get fancy with shio koji marinade on the pork.

[@KindofCooking]

Charcoal would make a huge difference.

[@meat_loves_wasabi]

After watching Pork Belly Rhapsody we too started doing K BBQ at home with shoyu, wasabi & fried garlic chips at the side cos I love Japanese BBQ

[@KindofCooking]

The b-roll beauties in that show made me soooo hungry.

[@lcc726]

My all time favorite Asian food ... Maybe even my #1 fave btr than Chinese and I'm Chinese 😂😱. Shhhh don't tell my mom😂. This is how much I love Korean food in general but more so kbbq😋😋😋 If I can like this vid 10k times I would!

[@KindofCooking]

Thank you! Hehe one of my favorites too!!! Your secret is safe with us.

[@ronb.8920]

Never had the scallion salad. That's a gotta do.👍

[@utarisusanti7200]

I love this kind of cooking. Instead we invited the guest and cook, we invited them to cook their own meal😅

[@Stresscat1]

I do not want to burden you two too much, but could you make the Korean pickled white carrots?

[@vee-age]

This Weekend … i will try… 🤠

[@xangurung]

13:12 you have a little visitor here.

[@jojo_1313]

lol 😆 I saw that too and got grossed out

[@junwenng3586]

Very nice

[@Madenthewest]

Look at the table at the end lol there is no talk about all that other stuff lol

[@josephlcs]

Suggest sous-viding your pork belly and short ribs (in the marinade) for ~140F at 2-3 hours, drying them, and then barbequing them. It makes the cooking much faster (so the insides stay juicy while you still get a crisp surface), and especially for pork belly / jowl it pre-renders the fat so that it takes on a much more smoother texture. For the short-ribs, the shorter cooking time also results in less sauce stuck to your pan between rounds, and you can also dip your cooked meat in the now-pasteurised sauce for an extra burst of flavor. Lastly, less time spent cooking means you can spend more time with friends at the table, cook for more people with a single stove, and better predict when you need to start cooking to refill the hot meats. I had friends over who tried the non-sous-vide BBQ vs the sous-vide version, and the sous-vide ones won hands down, both for texture and flavor. I'll basically never do Korean BBQ without sous-vide again, even if it's a little more work. Give it a try!

[@annylee4208]

Any other meat that can be Sous-vide for the BBQ? and can I sous-vide batch and frozen them for later BBQ?

[@josephlcs]

@@annylee4208 I think any meat that you'd BBQ you can pre-sous-vide, but the ones that take a long time to cook would benefit more from it. E.g., fish, shrimp, probably don't need a lot of time on the BBQ, so it's probably not worth doing. Freezing the sous-vide meat before BBQ might work, but I'd make sure to thaw it to close to room temp before putting it on the grill. You're not putting it on the grill for very long since the meat is already sous-vided, so if you put thick cut frozen meat on the grill you might get cold insides, which aren't fun to eat.

[@samanthalawrence2378]

i would love to be able to make all of this or eat it. But i cant eat any type of onions T_T i hate that i have an onion allergy. i know i can leave it out but i feel like it would ruin the dish

[@Velsbasketcase]

This gives me an idea, marinate pork belly with shio koji overnight, sous vide at 140 a couple hours, finish over red hot charcoal, slice and wrap Korean style.

[@KindofCooking]

That sounds awesome.

[@daegudiva]

Woo Hoo! Now you are literally speaking my language 😁🇰🇷🇰🇷🇰🇷(or at least one of my languages) 😁😎🇰🇷🐷🐖🇰🇷

[@daegudiva]

Korean BBQ seems to please all across the Globe💜💙🐖🇰🇷

[@KindofCooking]

For being one of our top fans, here’s a kbbq story for you. A few years ago I spent a few days in Seoul for work in July. I swear it was the hottest days I’ve ever experienced, by 8 or 9 am it was already 100+F ... with the humidity it was nearly unbearable. During the trip I had an awesome local friend act as our driver, guide, and tasked him everything in between including choosing our meals. For one of them we ended up at a Korean bbq place, it was absolutely jam packed. We sat down, already sweating, in front of our burners and began sweating even more. There were probably puddles around our tables. We look around and notice everyone else are suits, long sleeve clothes and haven’t even broken a sweat. They all looked at us weirdly ... not sure cuz we were wearing shorts and T-shirt’s or cuz we looked like we were under a constant shower. It was also one of the best bbq places I’ve had. Pork only but everything was sooo good.

[@daegudiva]

@@KindofCooking I take great joy from being one of your Top Fans! You both ROCK!

[@josephlownang6992]

good video

[@KindofCooking]

Thank you!

[@Erik-kim-8964]

Sorry we dont do that

[@Privateskante]

omg nooo the fucking fly when you closed up on the wagyu tongue T_T

[@KindofCooking]

I knooowwww!!! Didn’t realize it when editing until we put it on the tv.

[@ShirohebiGirl]

I just saw your 2014 how to hotpot video and now this and I feel like I time skipped.

[@rudrabarathan2737]

Beautiful! But your knife ruined all your hard work and beautiful presentation.

[@Madenthewest]

Everyone focuses on the meat and not the other array of things.

[@duncanmit5307]

💜💜👍👍💜💜😀

[@fanech14]

Don't add sugar but more soy sauce,vinegar and black pepper to hit the sharp taste

[@jeromeocampo5665]

95% talking, 5% cooking. Sorry got annoyed 😂

[@lukeandliz]

On a channel called "kind of cooking"????!!!?😮