They all said JAPANESE Pepper is 10x BETTER! So, we tried!

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Today we tried something you been asking me for a long time. It's Japanese Peppers, they said this is way better than black pepper which is what we use here in the US. Finally I was able to run this experiment.
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#food #streetfood #recipe

[@NerdySatyr]

One day Guga needs to combine all the best things he's tested to make the ultimate steak/compound butter 😅

[@deminybs]

He'll need a trough to mix everything in lol , that's A LOTTTTT of ingredients

[@NerdySatyr]

@@deminybs I just mean the best ones he's found haha, god yeah everything would be insane 🤣

[@YY-wu7et]

I remember Guga putting a whole ass burger into a compound butter. If they do this, I’d be surprised if they could still taste steak 😂

[@Jake481992]

That sounds too... non-specific to me. I'd rather see him take the Top 10 Combinations/Spices/etc on Steaks and have them go against each other, and invite over 5 other KZbinrs and anyone else in the Guga Family we haven't seen in a minute. And yes, that includes the MSG Steak (let's be honest, we'd all try it if we haven't yet).

[@NerdySatyr]

@@Jake481992 Everyone has been making that mistake, I meant the best ones yeah. Edited my comment now :)

[@Ardient_]

Angel's face when he realized he liked the green one is just priceless 🤣

[@ferdinandgunawan8611]

7:49

[@bloodraven420]

I almost fell on the floor when I saw that look lmao

[@greveeen]

@@ferdinandgunawan8611 are you Indonesian?

[@NiX_aKi]

Angel's face when Guga said thicker-is-better 😂

[@molon_labe_arizona]

Lil' looop!!

[@webofhair]

Sansho is Green Szechuan Peppercorn, a bit citrusy and goes great with seafood especially Sushi!

[@SeanStrife]

And clearly... it goes well with steak, too.

[@belalabusultan5911]

@@tl2402 the more you look into peppers, the more you realize not all of them are related... chilies are not really peppers, while bell peppers are.

[@belalabusultan5911]

@@tl2402 I do not think we are disagreeing on anything... humans just like to call any food that gives a good burning sensation: Pepper. even if tomorrow people discovered a type of watermelon that burns the tongue, they will call it pepper. so you commented from a biology perspective, I commented from sociolgy perspective.

[@belalabusultan5911]

@@tl2402 I don't think it's just English, my native Language is Arabic, and we call all the burning foods (Felfel) meaning (Pepper). I never saw sichuan pepper in a local market, but I suppose if it was introduced, it would be called something like (Chinese Pepper) or something like that.... wer'e even worse than English, because we even call chilies (pepper) lol

[@NiekNooijens]

It's perfect in onigiri filling. Tuna, kewpie mayo, shichimi togarashi and a bit of sansho... It's just perfect.

[@mnichols1979]

Not going to lie, I get more excited about the side dishes sometimes than the actual experiment. Lol Those Biria nuggets looked awesome

[@biffwellington6144]

Rice paper usually deep-fries really well, but it's unusual to have it stuffed with cheese, and I'm guessing that's why it fell apart. The cheese melted and the delicate rice paper continued to soak in oil from the inside, where it doesn't get hot enough to crisp up. You'd probably get better results with deep-frying if you wrapped it in wonton skins instead.

[@velvethands1436]

Why not double wrap

[@grahamtiedtke]

The editor has just been so on point lately. Love these edits!

[@wherethefuckaremypajamas]

so funny that he said it reminds him of fruit loops because when i bought my own bottle a few months ago, every time i smelled it i smelled fruity pebbles!!! and my mom kept calling me crazy and asking me if i was pregnant. glad i’m not the only one who get fruity pebbles from the pepper lol

[@jaredf6205]

I have some, it just tastes like soap to me.

[@FunniesRS]

Lil Dry Age strikes again! the editor is doing an amazing job, Guga punching the vegans while enjoying the steak sent me into a giggle fit

[@roygoss7556]

That reminded me of a meme that says, “ my mouth starts watering when I smell steak on a grill…does that happen to vegans when they cut the grass?”. 🤣🤣🤣

[@mb0i321123]

Hello Guga! Been watching your videos for years and years and i copy so much of your recipies. Thank you for everything 🙏🏽❤️

[@Bowman666]

Time to make a Steak Smoothie for Leo.

[@jamesmurphy7828]

Get out *points to open door overlooking a VERY steep cliff with a long drop to hades*.

[@russellchung3119]

I'm down to see that video 😂

[@alekssl93]

Pleaseeeee!! 😂

[@AnunnakiWarrior88]

mate, this was awesome. I love your energy together; you guys are just amazing to watch! Cheers

[@connernileir173]

This video was awesome I love seeing your experiments it seems like they always turn out great

[@arno-4709]

First time side dish is actually simple to make 😂

[@TheUltimateNoobHD]

Nope, Birria itself takes a whole day to make. But if you use any other shredded meat and another sauce yes it is actually simple.

[@boartank]

You skipped the birria part but it can be easily replaced with just about any meat tbh so you have a point

[@dbcooper.]

@@boartank trader Joe's got my back

[@3xeplodng_3agle_studios]

In Cali you can just hit almost any Mexican restaurant and just ask for a takeout box/cup of birria

[@BijinMCMXC]

The simplest side dish to me was when he took some of those babybel mozzarella cheeses and dredged it in egg and panko breadcrumbs and deep fried it very briefly.

[@skroft16]

Guga, you should try making roasted garlic powder (freeze dry roasted garlic maybe?) on your steaks and compare it to regular garlic powder!

[@heizenbeurgue9998]

Real good and funny at the same time, you guys are ze best ! I miss you already, can't wait for the next one.

[@danzfloor1]

SO glad that you still do Sous Vide Everything content.....JUst miss Momau in those videos, greetings to him. :)

[@BKvidz]

Guga doesn’t get old videos get better every time keep the great work up!

[@theclownofclowns]

you gotta get the 7 spice blend (shichimi) from the same brand. it has hot pepper, ginger, seaweed, orange peel, japanese pepper, black and white sesame seeds

[@-MarkWinston-]

Anything citrusy can remind certain people of fruit loops or even lemon scented toilet fresheners. Its just how the mind works.

[@TBoneSan]

Sansho typically is not paired with beef, rather Unagi - however, the smell is amazing! The Ichimi is basically Chilli... that's it.

[@vividthespis]

The editing on this cracks me up. Nicely done to all.

[@AndrewManeri]

You're always giving Leo high-fives. You should give your nephew some as well

[@CC-dx6bc]

Yeah!!!!🎉

[@rainie22rs]

Hi Guga and Team Another great video. BTW, the Sansho ( Green Pepper) is indeed Szechuan peppercorn. But here is my suggestion/recommendation: Yuzu Koshio. It’s great AFTER you grill your steak ( or chicken or pork). Try it! Your friend Joshua Weissman has a video on how to make a homemade version. But I suggest you try the original Japanese one sold in stores or online. It comes in green or red versions.

[@nipplyfrost4607]

Crazy how the description of Fruit Loops made so much sense in my head. Love you Angel!

[@lessthanlethal3891]

Angel been on that transformation kick. I been watching your videos for the past year and his arms definitely look bigger now. Keep it up man

[@snausages43]

“These steaks are extremely thin.” _the steaks are twice the thickness of a steak you find at an average supermarket_

[@MrPianoMan73]

Ever since Josh made an appearance on the channel Guga's videos have gone off the rails and I absolutely love it 😂

[@organicgrains]

Those birria spring rolls were genius. Will have to try. Possible side dish to test out: Red beans and rice - but savory mochi instead of the usual. Cajun red beans mashed up like anko red bean paste would be, stuffed inside mochi, and then a little pan fry (flattening them a little for extra surface area crisp) to add texture.

[@christophermatthews9929]

I've said it a million times and I'll keep saying it. Guga has the best editors on the internet.

[@75novaguy73]

I have a circulator, just done some sous vide steaks for the first time a week or so ago, but I just ordered a sous vide container that will make it much easier to cook some steaks next time.

[@TheSoltesz]

Love this channel. Sous cide is the perfect way to compare seasonings. Every steak perfect and cooked exactly perfect.

[@jackmulcahy5229]

Love you Guga

[@nicolocardozo7699]

Hey Guga, i’ve both, the green one is usually used with fish because of the citrusish aftertaste and because eliminate fish smell. Try it with Japanese style eel, it’s amazing!

[@moisesmera7913]

The scientist!!! Back at it again

[@TundeEszlari]

Brilliant video.

[@rudysmith6293]

I praise Guga's excellence in developing side dishes. Consistently ingenious! Perhaps he needs a new channel called Side Dish Everything.

[@LENZ5369]

In Case anyone is interested; those aren't pepper -actual paper comes from a specific plant/family from around India. These are traditional seasonings made from unrelated plants in East Asia (the same plant family as szechuan pepper), they taste/smell very different -more floral/earthy and are not 'spicy'. The spiciness from the red one is (iirc) from added chilli.

[@UnbuckledFletch]

Oh my God those birria spring rolls look amazing!! I'm keen to give them a go

[@RenzoRosales_FL]

Thank you for adding the advertising to the end of your video

[@kenno99999]

He needs to do a knockout tournament of the best 10/10 steak experiments hes done

[@Sadboiix]

You should try dry aging steak in black bean paste lol. Beef in black bean sauce is a common Chinese dish here in England at least. Could be interesting lol

[@kaarreola99]

Man I can't stress enough how much I love these videos. Watching them while eating is my daily ritual

[@Berkana]

3:21 Guga, you can see that when you make your slices, the slices are with the grain of the meat. Could you try an alternative way of slicing the steak? Slice on a bias and along a different orientation so your slices are perpendicular to the grain of the meat. See if that doesn't improve the mouth feel of even a sous vide steak.

[@karenfifinkiliobele317]

You can test smoked small prawn powder as a seasoning. It used in traditional cooking in Central Africa. We also used Maggi cube in the everyday cooking.

[@karenfifinkiliobele317]

Sorry, you're not guga, and I am not fooled.

[@wavee8205]

Wow I'm eatin steak n shrimp spring rolls at 6am as I watch this video lol craaaazzzyyy

[@davidmckean955]

The Sansho green pepper is great in mayo based hawaiian style macaroni salad

[@adambarron4015]

Another pepper to try is long pepper. It's a bit milder than black pepper, but floral with notes of allspice. Can 100% confirm Guga's results with the spring rolls. 2 days before this video, I tried deep frying king oyster mushroom katsu breaded in panko. They taste great because I deep fried them in beef tallow, but they look like jellyfish rolled in chunky sand.

[@espenschjelderup426]

To me long pepper actually is a bit hotter than black pepper. Other peppers to try is cubeb, selim, voatsiperifery, paradise and assam. I think assam pepper is closely related to long pepper. My favorites is long pepper and cubeb pepper 😊

[@dra6o0n]

If Guga wants to do a bit of gardening, grow his own peppers to dry and grind up to test 'fresh peppers' versus store bought.

[@JeffPowell-jb4rr]

Sansho is awesome on buttered rice as well!

[@Dungnguyen-yd5or]

the spring roll need some filling (potato or vermicelli). The cheese melted so that why your spring collapse and fall apart. pan fry make it burnt.

[@Wetsloppytomatoes]

Guys love to mess and joke around. I love how real they are!

[@MrRyan718]

Guga be always giving it away with his reaction first … stop it and let the other 2 go first 😂

[@jamesmuth6849]

Come on Leo,your TMI game is on point in this video...😂😎💯

[@brandinpaavo]

The joke towards the end 🤣🤣🤣🤣 yes

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@Nickfromthe816]

another classic by guga and gang

[@alfonsolopez1833]

Leo trying to explain what a popurri is did my day

[@Robd1713]

You need to try McCormick, Grill Mates Montreal Steak Seasoning, and the spicy version. It makes great steak!

[@fiestykittycat]

I wanna see a sous vide showdown of all of their favorite things they’ve done to steaks and see what method is truly the superior

[@SulliMike23]

Guga, I have a salt from a place called Cherry Republic. It’s cherrywood smoked sea salt, I use it a lot to dry brine steaks I cook at home and it is phenomenal! I think Leo would like it. You should buy a jar and use it on your steaks. Trust me, you won’t be disappointed.

[@jamesmurphy7828]

Damn, now I wanna try that.

[@darkjoey3767]

Have to admit the edits are getting better 😂

[@mikeyb4704]

Sansho the green pepper, is mainly used to season freshwater eels in Japan.

[@michaelcallisto]

I live in Japan and have the "green pepper" often. It really does kind of taste like Fruit Loops. I can see what Angel's talking about.

[@AwkwardAsian]

You live in Japan with a anime pfp? Seems more like an American guy just wishing he lived in japan because he watches anime 😂

[@nicolas753]

@@AwkwardAsianyou people live off of hating. That’s like saying an American with a football profile pic is just trying to be American. What does somebody gain from doing that. Quit being stupid

[@GetTheMessage69]

Wholesome.

[@peev2]

Some day Guga should do an experiment where he mess up the order of trying, like putting the control steak in the middle or in the end.

[@Levi_Skardsen]

You should try shichimi togarashi next. It's a spice blend that has both sancho and the red pepper from ichimi, as well sesame seeds, aonori and orange zest.

[@bomberljm94]

You need to try (чубрица, chubrica) it's the bulgarian smg it's amazing with stake, and for a said dish coock some potatos with cheese and pot the чубрица and baje it in the oven it gives a total diffrent taste i hope you like it

[@ScrewedTimeLord]

If you WANT to deep fry rice paper spring rolls either double wrap them with a second sheet of rice paper or let them dry out on a rack in the fridge, uncovered for a few hours. It gets real crunchy and tasty that way!

[@jayborhan]

Try Sarawak pepper next, Guga! What a shame, I flew into the states with no supply on me. I could send some to you to try next time I am flying back to Borneo

[@Hishui]

Oh, he likes greens now does he? Sounds like a Guga Challenge needs to happen. Can you make a vegetable dish that your nephew will enjoy and eat regularly?

[@tehkuwen5222]

I’m always using Schichimi Togarashi and Sansho Pepper

[@ronaldyeater3322]

Made a birria with beef and lamb moussaka 🤤, spring roll sounds great, different peppers especially Japan, Korean, Ethiopian... Make huge difference in flavor

[@Guntenk]

In Indonesia, for your side dish we wrap it in "Kulit Lumpia", and it's also easy to make.

[@g-iggy5350]

Hey Guga in South Africa we have this spice called Braai Salt, or sket salt. It’s really delicious and works really well with steaks. You should give it a try.

[@nelsonb414]

This was hilarious 😂😂😂😂😂

[@thunder4772]

4:13 Angel saying the word *perfect* reminds me of Homelander 😂

[@ryancoke9]

I got you Leo!! Potpourri must be a Canadian thing eh

[@dougiesakurai3386]

The red pepper is typically paired with noodles, mostly udon. Try sprinkling a little on buttered popcorn.

[@CytoplasmikZombies]

I like watching you guys for your personalities so don't always cut it out. Kthxbi 🖤

[@usmcbigb368]

would have liked a combination of the red and green. Still want a video comparing the top 3 things you've tried and see which one is best.

[@izaakswartz5233]

Signed

[@samuraidoggy]

Red is pretty much just chili powder.

[@SS4Xani]

I love using the Togarashi alongside Guga's Rub for an added kick of heat. ^_^

[@Christopher-qq4dl]

Delicious!

[@pawsigh9337]

the fact Guga didnt do one where he mixed them should be a crime

[@crimsondood7497]

Guga guga its birrrrria u gotta roll that r rrrrrria birrrrrria

[@MarcoElkes]

Can you do more of those cooking every meat in my house or cool different experiments with Nate?

[@jaysizzle7777]

Hey guga you can deep fry the spring roll but try sealing them with egg before and after rolling

[@hiroyopoetker]

Sansho and Sichuan pepper corn are the same, just the Chinese version they are roasted instead raw like the Sansho from Japan. Here in a Japan at the end of summer you can buy locally fresh Sansho or go mountain hiking and pick some for yourself. But it hard to find as Sansho needs both male and female plants to produce those balls or pepper corns.

[@NiSiSuinegEht]

Hey Guga, next time you make a side dish wrapped in rice paper, try brushing with a bit of sesame oil and crisping them in the air fryer. You get the full coverage of deep frying, but without the bubbling, melting, or soaking.

[@carlfeibusch9308]

7:11 made me cackle 😭😭 gotta get a cugine collab going

[@kittyreaper-san7192]

Oh man I been using Togarashi forever! Welcome to the Spicy orange Gugu!!!!!!!

[@NelsonWin]

3:54 I totally agree with that.

[@mikelee8937]

LMAO, only Guga could call those steaks "extremely thin". He's not yet seen what discount butchers offer at their "roadside extravaganzas".

[@mikaellarsson7932]

These peppers and also other mixes from the same brand are the best. Much better than copies from a one-coin store. I have lived in Japan many years and use these daily. Great side too!

[@catherineestes6443]

Guga needs to do a top 10 steaks video and top 10 sides flash back.

[@winter4450]

I feel it would have been a bit more fair if the control steak was in the middle, but still W video, keep up the good work Guga and editors :)

[@barcham]

You need to try the red one, Shichimi Togarashi, on salmon. It is the only way I cook salmon now. Mix it with a bit of mayo and you will be in heaven.

[@shadmanhasan4205]

I'm actually gonna try this. BOTH the Green AND the Red Japanese Pepper. There's a a Korean supermarket near where I live. Let's go!!! 😁

[@shoailwaniya]

The Banter 🤣🤣🤣

[@NickBLeaveIt]

Is it me or did the music over the spring roll cooking remind anyone of Mad World?

[@samuski36]

The aftertaste of Fruit Loops Lol! Angels comment on that first steak is right on the money!

[@chadpeloquin3319]

Hey Guga. Try out Cavenders Greek seasoning. It has msg, spg, and other spices. I dry brine my steaks with it. No other seasoning required.