They all said THIS is why KOREAN food is so good, so we tried!

[@Ayoshen]

This is the first time Guga said "..and it's super easy to make' and actually wasn't lying. Mine are in the oven right now lol, wish me luck!

[@1bhitte]

how did it go?

[@AntonCM]

i think it's not the first time 🤣

[@onefireoneway]

True, 계란빵(Korean egg bread) is not that hard to make

[@mizaru84]

does guga list down the exact measurements in the recipe? cant seem to find it

[@Ayoshen]

I couldn't find the exact ingredients either so I improvised. 200g flour, 40g sugar, a few spoonfuls of butter and oil, just kinda eyeballing everything as best as I could from the video. I am happy to report they were delicious! Three of those were more than enough for a whole dinner lol.

[@jarchiec]

I served in South Korea when I was in the Army. I really enjoy when you showcase Korean food. Does my heart good.

[@GTSE2005]

I love how the main highlights of these videos are usually not the experiments themselves but the side dishes

[@seirfhcnerF]

Haha! That’s because the side dishes aren’t experimental, they are always good.

[@kylevandeusen]

I always fast forward past the sides lol 😂

[@al145]

Pretty sure his cookbook is majority "sides" because they're meals in themselves most of the time

[@nourishcherish9593]

@@kylevandeusen i only want to see the sides. i wish someone made a compilation of all guga side dishes in 1 video

[@mattreeves8302]

I come here for steak and skip the sides lolz

[@hwangchoonha784]

as a korean, i thought black bean paste is chinese in my whole life. so i had a little research and found out that black bean paste is korean variation of chinese sweet bean paste. this is fun to know. thank you :)

[@JJ-tc5tt]

same here

[@jayzee316]

my wife and I use this at home as well, being chinese we have the normal bean paste as well and switch it up when we want a different type of flavor.

[@lisanguyen6324]

I thought black bean paste was a variation from the Chinese white bean paste? I remember a Korean variety show talking about white jajjangmyun

[@TheClassicMufasa]

I agree and im vietnamese

[@user-kc4bs5qf6t]

Im from Korea and egg bread is just street food! Love how you made it look like a great dish, respect!

[@davidha8874]

Most Koreans think of black bean paste as an important ingredient for Koreanized Chinese food, especially jjajjangmyeon, which is a very common delivery fast food in Korea and is delicious. Black bean is actually not in most Korean food. I recommend trying jjajjangmyeon.

[@PaulCHa]

You’re right bro. I thought the side dish today was gonna be jjajangmyeon

[@jaep2495]

yeah, kind of weird to see black bean paste presented as a prominent korean ingredient when there are only a few dishes that typically use it

[@PaulCHa]

@@jaep2495what is there other than jjajangmyeon?

[@markozbunjol625]

Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe

[@toto8918]

@@PaulCHa Jjajang-rice which jjajang sauce poured on cooked rice or fried rice.

[@hanj31]

This is a paste that is used in Korean Chinese cooking. It’s not one that we use much in home cooking because Korean Chinese food is one that we eat at restaurants or if you live in Korea get it delivered

[@jaep2495]

the only non korean chinese use i can think of is maybe a teokbokki variation

[@markozbunjol625]

Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe

[@sklise1]

always appreciate the comparrisions

[@jessefarrow9443]

congratulations on your new product line. ive watched you close to the very beginning I look forward to being just as a good of a grill master as you see you in the future guga

[@IberianCraftsman]

2:00 SIDEDISH

[@Omarilzz]

We need butter milk eye round experiment!!

[@markozbunjol625]

Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe

[@iNegroTv]

7:32 The "Nut Button" 🤣

[@MartiniGTGP]

took me OUT

[@natedizzah5877]

I was waiting waiting waiting because of this. Didn't know what to expect. Actual "Nut button" 😂

[@DreuScuhDoo]

Guga I gotta say your speech has improved tremendously throughout the years. Your inflections, pacing, speech patterns, everything flows so much better in this video.

[@MrVovansim]

Now if only he could learn to pronounce the word "sandwich" 😂 (Not hating, by the way, I'm not a native speaker myself, so I'm sure I mispronounce plenty of words too.)

[@teebob21]

​@@MrVovansimSand witch

[@CKxperience]

He even has a six pack mow

[@guilhermelopes986]

I'm guessing its on purpose, maybe part of his brand? The way Guga speaks on his videos feels like he is playing a character. For me the way he intones his sentences feels like he is "speaking softly" in Portuguese, and playing that up into his accent. For someone that lived so long in the US, Angel's brazillian accent is what I would expect.

[@LojikSupreme]

Congrats Guga on the new merch & Walmart placement!

[@IndependantMind168]

Where's that egg bread recipe located. I'd like to try that one.

[@bluelaser1012]

Holy crap this side dish actually IS super easy to make! My wife and kids loved the Korean Egg Bread! Thanks again Guga!

[@alexyi7012]

you should use dashida! it’s beef flavored msg that koreans use in soups and stews. probs more accurate as “korean” msg than black bean paste. koreans actually don't use black bean paste in that much other than jjajangmyeon

[@CaptainBuggyTheClown]

8:14 Fallout New Vegas level up.

[@SkyFullOfPotential]

Bro i knew Guga and team were cool, but damn, didn't know they were THAT cool

[@slimefrank6317]

How did I see that with eyes wide open and not notice? Oh no no no no nooooo!

[@bennyperc4198]

came here to see a comment like thus

[@markozbunjol625]

Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe

[@YOOXICMAN]

nice

[@MeccaMinute]

:)

[@biragora25]

Guga, you should do a video that's all about a sidedish experiment where the sidedishes are actually the maindishes and you guys have a bunch of regular steaks as sidedishes to "cleanse" the palate between experiments!

[@350zee1]

You should make a Denver cut video, butcher, prepare and grill in your way..also known as chuck under blade. It's a great hidden gem. It's from the bottom of the chuck roll, below the chuck eye.

[@link7935]

You always do experiments with the steak, or main meat. How about changing it up? Do an experiment with the side dish. 3 steaks, all control(just slightly different). 3 side dishes, with a twist! It'll completely confuse everyone, except us viewers!

[@-ram-m2664]

- Need to try Filipino (spicy) bagoong, a fermented fish paste - Chicago-style giardiniera - Heinz MayoMust - Dry age/sous vide experiment of a Pizzaria Steak, using all the shaker condiments you would find at your local pizza shop: Parmesan cheese, red pepper flake, granulated garlic, oregano. . .

[@BlessBeNice]

GUGA is the top meat guy = top global = top youtube. = top of the world.

[@BlessBeNice]

MaxTheMeat naahhh guga is the winner. Salt bae faded.

[@deigo12]

As a Korean, black bean paste isn't as common as you say it is in Korean food - but it's mainly used for Jjajang myeon, a Korean-Chinese noodle dish. please give this a try when you have a chance!

[@MrJingles021]

Guga! For Korean ingredients, you should try something called "dwenjjang" . That's how you'd say it. It's a by-product of making soy sauce. When they ferment the soy beans, they get the liquid sauce and a bean paste called "dwenjjang". It is salty, funky, and tastes like old cheese. I love it.

[@IberianCraftsman]

Hey Guga, exact measurements for the egg bread? around 300gr of flour and one cup of sugar?

[@IberianCraftsman]

Btw, for other Europeans like me: 350°F = 177°C

[@neojunsa]

I love 짜장! 😋😋😋

[@raphaeldepaula3054]

Where is the recipe for the sidedish?

[@QueenBell__]

Great video! What are the measurements for the egg bread? Looks delicious!

[@jeremyhusack6317]

I made my own drinking game with guga. I love his channels so every time he says immediately I take a shot. Thanks guga

[@canuckinsk]

Korean food is the best. Everything is perfectly dialed in.

[@CKxperience]

Same as the girls

[@AstroSully]

Black Bean Paste is also extremely good to eat with just steak separately as their own product. So combining it is a no brainer here IMO. It's my go to sauce to eat Korean BBQ beef with rice. Even steak with rice I prefer black bean paste and Kimchi over any other condiments.

[@notold37]

Oh how refreshing to not have Leo complaining, it's great to have a change in judge's, love Korean black bean paste

[@MariAndradeMarques]

Hey Guga, thanks to you, I can't go to any steakhouse anymore-I take my kids and they say, "It's good, but I want Dad's." Thanks for teaching in such a simple way how to make the perfect steak. You need to start selling your products to us Brazilians too!

[@philipenos2930]

2:52 350 degrees F but the oven shows 385 degrees F.

[@markozbunjol625]

Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe

[@schizer]

Is there a recipe for the Korean bread?

[@pandacitis7763]

Jjangjang myun was one of my favorite dishes growing up. I've never thought to try with steak. It goes great with pork.

[@kingmonkey5011]

man, the edit team on SVE is always on fire🔥

[@Shallemb]

Hi Guga, just ordered your flat top and the burger press. I have enjoyed your videos for a LONG time and have your cookbook. You are my cooking spirit guide. 😊

[@nelsonjames1799]

GUGA! I REQUESTED COOKING YAK STEAKS FOR OVER A YEAR!!!

[@Redneck353]

I'd like the receipe of the side dish, like the ration you give nowadays on the screen while making it. it's super easy like that to pause and make it right

[@spirit_raisin]

Sorry where is the recipe for the egg breads? I would appreciate the help.

[@ScottFuller-vu3fd]

I am not seeing the egg bread recipe, is posted here?

[@sizzlenbacon512]

You should try dry aging in jajajng sauce!

[@naamadossantossilva4736]

And do a 5/15/25/25 days test.Ingredients with strong flavor may overpower the steak.

[@patricearchambeault8458]

The suggestion comes from a guy whose name is sizzlenbacon, how could it not be great?😁😎😜

[@markozbunjol625]

Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe

[@spideymcgee4718]

My son and i thank you for helping me make the best steaks we've ever eaten. Also, my niece doesn't like steak, but i made an amazing NY strip the other day and she was impressed.

[@chibiXwarrior]

What is the recipe amount for bread

[@jamaic7638]

5:30 will the products be avaliable for purchase at walmarts here in Brazil?

[@solascriptura1536]

Hey Guga...have you done a Marmite experiment before? If not, will you try it? In my country (South Africa) Marmite is a beef flavoured yeast extract used as a spread for bread.

[@trym2121]

Is the paste, used in jjajangmyun?

[@blueray3455]

We need more details on how to prepare the side dish, please!

[@Syncr0w]

Nice Fallout reference there. Good job keeping up with the current zeitgeist of the internet.

[@redeye1016]

I wouldn’t say it’s the internet, just current culture. It definitely exists offline.

[@censoredbyyoutube2639]

Great to finally see some choujang been saying you should try it for years

[@BeatusZenyr]

I'd read it something like Choonjang but choujang is good enogh for a communication 🙂 Note: it's different than Gochoojang which is a red pepper paste for Bibimbap

[@CarlGorn]

I heard this tip directly from a Korean professional chef, answering a viewer's question of "Why doesn't my jajjangmyeong taste as good at home as when I order out?": "You have to fry the bean paste until it's ugly." The idea is to partially caramelize the beans, leaving the paste with a mottled texture with spots of lighter brown. It will look burned, but it's not. Hope that helps for when you next work with the stuff.

[@charlesrovira5707]

How about if you dry-age steaks for 5, 10, 35 days in *black bean sauce?* Then do it for *black garlic?*

[@maximada2003]

Please dry age in Bovril paste! I do this all the time and it makes the most flavorsome and meaty steaks ever. You have to try it. No need to season afterwards

[@havocthehobbit]

"I want to thank my sponsors , ME" , lol , congrats on the products . If they were available in South Africa I'd buy them .

[@OrthodoxJourney359]

Guga, you should do videos experimenting with different recipes for side dishes.

[@1yearoldiam]

6:52 that edit killed me hahaha

[@tacostew1670]

It would be nice to have the ad duration bar thinger (technical term) that outside ads get, as while I have watched your ad a few times, it's not available where I live.

[@lucidusapex]

Guga, im interested to see maybe a dry aging experiment with black bean paste i feel it would be a really interesting experiment as you could also do a fried version for the paste and a raw version for the paste

[@cpaek72]

I'm Korean and have never had anything like this :) That paste is more for Chinese black noodles.

[@elvismutua2277]

The editors are doing a good job 😀🔥

[@ninjastiz9046]

i like how the brand of the black bean paste is called "assi" (im immature)

[@SimpleUsernameOriginal]

Guga, sounds like you need to do a competition between all your favorites outside of the control 😎

[@lonelymtbrider3369]

That griddle kit sure looks nice!

[@devinburkett9036]

i believe you when it comes to the taste of the meat, but it honestly looks like you Grill *chared* *up* a big *slab* of *Dookie* and *smeared* it all over the steak. thanks for the experiment!!!

[@youngheffeh5691]

My family has been doing this with prime rib roasts since I was a kid. Just cook the paste coat the rib roast and bake it in the oven till your desired temp. It does benefit with turning on your broiler to max 10° below your desired temp. Let it rest and you’ll never cook prime rib any other way again!

[@meat_loves_wasabi]

The black bean paste awesome in their Jajangmyeon noodles

[@maxmcgar5732]

Guga my Walmart doesn't have an as seen on tv area currently

[@calvynharry8856]

Will I be able to get your product in South Africa? Looks amazing Guga, would love to support!

[@rizlaruler7404]

You should make a side dish book

[@BobbySanders-bf2fr]

Take care Guga. Drink lots of water. You rock....

[@EdHadder]

I Love Sous Vide Everything Videos 💗

[@thirstyforvino]

Hey Guga, When are you going to make a Cajun MSG Steak? I have yet to see you make a Cajun blackened steak! Here’s a experiment suggestion, figure out which type of steak is best blackened. Choices would be Flank, NY Strip and Ribeye. It’s the best of all worlds with spice, crust and steak!!!😋 C’mon Guga don’t disappoint me and make it happen!!!😁👍

[@josephdiao8149]

8:55 japjun mun or whatever it is….it’s my home city’s local specialty. And I’m from Beijing. The Koreans spelt our 炸酱面 out with their Korean accent using Roman letters and lo and behold Guga now thinks it’s a Korean specialty…

[@shardsoldier]

you need to make your products available worldwide guga! i cant buy in au

[@OIL-710]

I would like to see sous vide black bear please!!!

[@Crimefridge]

I challenge you Guga: You claim the fat being vaporized by the charcoal is creating aromatic flavor on steak. How about an experiment where you intentionally add tallow to the charcoal when the steak is on the cold side to artificially increase that aromatic? Take two cuts of lean beef like filet, compare if there's any difference. If it doesn't, then this could increase the sales of your flat top because then the fat reaching the charcoal isn't impacting the flavor.

[@Beanbag109]

At time 2:54, you say cook the bread at 350F, however your toaster oven shows 385F. Am I missing something?

[@jboogie8819]

I love Leo, but it's really great to see 2K as well. Angel of course is the OG taster.

[@djyanno]

Where can i find the portions of ingredients for the korean egg breads?

[@mitch3503]

Is this the same sauce they have in nissin ramen packets? I have been trying to find out what that stuff is made out of for ages. It has such a unique flavor.

[@ThePallydan]

How long do you cook the side dish? You gave a temperature, but no time in the oven.

[@momkagura518]

@1:20 "Because in the end, you're left with this: a night after taco bell"

[@lcad]

amazing video the food looked mouthwatering. also does anyone know how long to cook the eggbread for?

[@TARAROAD]

Fantastic video thanks 🙏🏻

[@shaffebaloyi8368]

Been watching you for years wish i could taste guga steak😢 an side dish but im all the way in south africa an how can i get your product all the wah here.

[@ohdriizy5940]

Hey Guga! I just ate a Buldak 2x spicy!!! Let me tell you that I have a very high spice tolerance but this ramen it’s another level. I don’t make it with all the sauce… that’s spicy it is! Soo a Buldak video??????????

[@eldibs]

I'm curious. How do you pick which member(s) of the crew will be in the video with you? Is it random, is there a rotation, or is it something else?

[@rayhannauval5970]

I want to watch this, but it's already night. I usually watch your videos to make my meals great even though it's just rice and a single fried egg. I'm gonna save this for my breakfast.

[@thomasskywalker8893]

Guga! You’re killing me! Immediately means “without any intervening time or space” the word you’re looking for is “next”. Please!

[@ichizu5152]

Will there be a black bean paste dry edge experiment ?

[@jonathanbluhm4765]

Have you tried Vegeta seasoning? The MSG of Croatia

[@dicerson9976]

Korean eggbread is basically just cupcakes. Eggs are the reason cakes puff up so much, remove those and you get brownies.

[@TheRealNormanBates]

1:40 you know everyone is going to ask you to dry age a steak in black bean paste now.

[@tktyga77]

Chunjang can be used lots of ways, as you just showcased

[@kaarreola99]

I thought when you said "once we get the crust" you were gonna say "it'll make us BUST" 😂😂

[@_Richard_M]

Are his products available in Canada? I can't seem to find them anywhere?

[@edplat2367]

Did you use inspectre to remove the security patches?