Practice English Speaking&Listening with: Is Americas Most Expensive Korean Barbecue Worth It?

Korean barbecue it’s usually a balance of quality versus price and very rarely is it

trying to be extremely high end.

this place is a little bit different it’s Korean barbecue with dry aged beef with wagyu

it’s all prepared right front of you on a beautiful piece of crystal I’ve never

experienced this level of Korean barbecue let’s hope it’s worth it let’s hope

it’s not a gimmick We’re at one of new York’s if not New York most expensive Korean

barbecue restaurant and I think the centerpiece is this amazing crystal grill what what’s

going on here it hits a higher temperature than any other grillsIt just sears it as soon

as the me that the grill like steam just coming out everywhere so we heat it up first so when

it hits the highest temperature we’ve place that steak on there and a sears it very well

and it will block that juice of the meat to you know stay in there I like the blockage

of juices.

that’s good.how you guys get this thing we actually got it from Korea because we customize

the grills the shape of it it’s fit into our grills also its thickness and everything

all together that’s what makes the steak taste very good so tell me about the wagyu

you beef that you guys are using.

Wagyu is a mixed bred ofAmerican black Angus and also Washu so they’re actually raised

in Oregon it’s American Wagyu you know they play the music classical music and they massage

cows those kind of crazy things so the marbleization is amazing only got sick pure beef tallow

is like it’s amazingly thin layer covering the top of the stone amazing marbling hereSo

I’m not gonna have the glorious Korean barbecue small when I leave that’s what want though!

Wow that seared really quickly I’m really impressed and there’s no marinade on it

so I mean you don’t get any caramelization really from any other sugars or and any marinade

perfect maillard reaction so gangster just using a knife right on the grill you can’t

do that with a metal one no chance that it’s gonna it’s actually going to ruin the grill

but for us it doesn’t leave any if scratch so like any other korean barbecue once the

meat it’s starting to get done goes to the side so you can start picking it off.you want

to have an experience left for the customers to enjoy the Korean BBQ you know picking right

off the grill is the fun of it Korean BBQ you have to steal the good pieces before your

table mates get them.That’s one of the purest beef flavors I’ve ever gotten from a KBBQ

grill there’s no marinade I didn’t even dip it in anything.

It’s already seasoned yeah I think what makes KBBQ great what differentiates it from

you know any old barbecue or or or steak is that you get to accompany it with Kim Chee

and with this gorgeous pink that pickled radish it’s fermented in the beet sauce that’s

why it’s pink.

it’s not artificial pink but it’s natural pink and so it looks very classic and pretty

so that’s what we’re aiming for and also with that radish goes along with this scallions

salad with apple vinegarWhat’s going on with the salt it’s from korea We’re the

only ones getting it in North America when you try to solve just the salt your feel the

sweetness of it.it’s not just salty it’s good it’scrystallyI actually think that

with the saam and with the salad I kind of feel like I’m eating a burger like a bun-less

burger because it has the acidity of the saam with the crunch of the lettuce it feels like

I am having a bite of a really good burger like that thirty dollar burgerI had so much

KBBQI’ve never had to dry aged beef as KBBQ that would be like inconceivable in Korea

right?dry aged that’s not a thing in Korea yeah I mean a lot of Asian only look for wagyu

cause that’s something that they’re familiar with.but when the local Americans come most

of them do go for the dry age let me actually cook it for you as soon as it flips over you

can definitely tell that it’s dry aged, you get that that waft of funk right in your

face that is something I’m not used to like Korean barbecue is always you know fresh meat

that’s that’s the halmark of it look at that, she’s expertly cutting the cap offor

as Nick Solares would say, the margin.the margin and of course we have a maillard reaction

in full effect here if I get one piece and you get five well that’s no I didn’t want

it to go overcook.I I’ve never had dry aged meat with chopsticks it doesn’t happen when

you go to high end steak house it’s good because it’s covered in butter but this

is no butter healthy that makes it healthy it is instantly melting in my mouth it’s

crazy I mean the first thing I have to say is that it is definitely more sophisticated

than almost any Korean barbecue I’ve had.

it’s perfectly cookedIt’s got a nice funk outside the outside is crisp but the inside

still super tender that might be one of the best single bites of Korean barbecue meat

that I’ve had if you guys like what you saw and you want to see more click here