Thanks to Hello Fresh for sponsoring this video. This is the most delicious chili paste I've ever
had in my life, it is called Gochujang, slightly fermented, a very unique flavor and everyone
loves it. If you love spicy food my friends this is something you cannot resist. I almost use it for
everything, so it was natural to me to go ahead and try to dry age with it. As you know I have done
some insane experiments and even though some are fails I always learn from every single one of them.
The interesting thing about this chili paste is the ingredients. Even though it has all of those
ingredients right here only one really caught my eye, monosodium glutamate, and if you've been
watching this channel for a while you know what that is. Maybe that's why this is so good! But now
that you are familiar with our dry age ingredient it's time to get ready for our experiment and for
that i'm gonna be using this beautiful rib roast. It is a four bones export rib and it is just
perfect for what we are about to do with it. To make sure that this is really gonna turn out
good here's how this experiment is gonna go down; I'm gonna be first splitting it in half, one of
them we're gonna be dry aging in Gochujang the other one we're gonna do the real deal. And let's
just take a quick second to appreciate the marbling of this steak. For a choice grade that
looks phenomenal! Now here's what i'm talking about when iI said real deal, we're gonna be using
these special dry age bags they're called Umai Dry, and they are what allows you to dry edge at home
without any special equipment. All you have to do is put it in the bag, vacuum seal it, put it
on a cooling rack so that it can rest in your refrigerator for the desired time. That is how
simple it is to dry age your own beef at home. The great thing about this bag is that it allows
moisture to escape without allowing anything bad to go back in. Now for our experiment the first
thing I like to do is to use a little bit of parchment paper, that's because things are about
to get real messy. Spreading it out a little bit on the parchment paper like this will ensure that
the bottom will get completely covered because the next thing to do is to go ahead and add our beef,
and most importantly cover the whole thing with it. The more kojigan paste the better. And as I'm doing
this the aroma that is coming out of this thing is phenomenal, it smells fantastic. Whenever you dry
aging the most important thing is coverage so I made sure that every single edge of this roast
was perfectly covered with the paste. And as you can see once i was done this is what it looks like.
Now that is something you might never see again, unless this experiment really works. But now that
we got it fully covered the only thing left to do is to transfer it to the refrigerator and that's
because we want to let it rest for a total of 35 days. Once the time was up I took it out
of my refrigerator and take a look at this. These little particles you see right here is chili.
How did that happen? And the smell that is coming out of this thing is weird! When it went in it
smelled like heaven, when it came out oh no! It is a very strong smell and most importantly my
nose is telling me that it fermented the meat. Take a look at the edge, it seems like the chili
paste penetrated deeply into this meat. Yes a little bit went on the side but it sure looks
like a lot went inside of the meat. But in order for us to find out for sure the next thing to do
is to go ahead and remove all of the chili paste. And as I did, wow! This is quite a bit of work. A lot
of it solidified and I'm telling you it is almost impossible to remove the whole thing. As i tried my
best once I was done this is what i was left with. I know what you're thinking I was not able to
remove that much and that's because it's almost like a rock. But hey the next thing to do is to go
ahead and open this up and see what it looks like inside because if the inside looks as bad as
the outside oh this is a terrible experiment. And the first thing I decided to do was to go
ahead and remove all of the bones. I knew that that was not gonna be good especially how hard it
is, and as the bone came out take a look at this. Nice beautiful red but look at the penetration,
I've never had any dry age experiment do this. And as I removed more of the pellicles
wow even to my surprise it penetrated deeply into the meat. So I made sure I went
in and got into the red meat, and as I did wow now that looks amazing. On this shot you can
clearly see that it penetrated more than an inch. But once I take it out wow that is super exciting
for me. I cannot wait to find out how this is gonna taste because let me show you something once I was
done cleaning the steak a hundred percent, cut them right in half, I was left with two beautiful pieces
of meat. And my mind is going insane trying to find out how they're gonna taste. That is for us to
find out real shortly, because remember I also did the real dry aged one. And as I took it out
of the membrane removed everything look at this. Exactly what i was expecting, I treated this one the
same exact way I did with the chili dry aged one I first removed the bones, took out all of the
pellicles, cut into beautiful steak and this is what I was left with. Now that is a nice dry age
steak! And here's what they look like side by side. You can clearly see that the real dry age one
is much larger and the spicy steak I had to take so much out that I lost the entire cap. But hey my
hopes is that even though it's lost it's gonna be a lot better. The next thing to do is to go ahead
and season them and for that I kept it as simple as possible; a little bit of salt and freshly
ground black pepper is good enough. I really want to see how good does this taste. As always I
made sure to season it well. But now that we got it ready the only thing left to do is to go ahead
and cook them. For that I'm gonna be first putting a nice beautiful sear, once that's done I'll be
cooking them in indirect heat until I reach an internal temperature of 135 degrees fahrenheit and
for that I'll be using my wireless thermometers. So now I say it is enough talking and it is time
to cook these beautiful steaks. So let's do it! Before moving forward I want to thank the
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so they know I sent you. Thank you Hello Fresh for sponsoring this video but now let's get right
back to the video. All right everybody here we have our beautiful steaks today. Are you hungry Maumau? -I am starving and I'm so happy right now. -I know right -There's only two steaks so I cannot get too
crazy. -I know, no there's actually four Maumau, there's four OK. -OK? -Well today should be amazing yeah? I'm just giving you put your expectations right to the roof Maumau. You ready? -Let's do it. -All right very good let's go for the very first one. Now one of the things I will say immediately right off the bat both steaks were cooked to the exact same temperature. This very
first one here which Maumau is already smelling and going to heaven. Look at Maumau! -Something different over here. -Oh what do
you smell? What do you smell? Can you tell already? --It's not a regular steak I can't tell that much.
-Ah there you go! So both of them were cooked at the same exact temperature, but this steak right
here everybody... -Dry aged! -Tis steak right here was drier so it not only gave a different color but it's exact
the same temperature. I just want to point that out real quick because I thought it was extremely
interesting. How are you digging dry age out of it already. -It has that little the little pungent. -Yeah
yeah you see that's what happens when we eat a lot of good dry ageness we already know what it is. -We
know how. -You don't even he didn't even taste it he already knows it is everybody. -I can't wait
to taste it it smells amazing. -Cheers everybody. -Cheers. -You just want to close your eyes. -Hum it has a little
extra kick. -And you want to enjoy that flavor. Beefy, juicy, tender, a little extra hint of goodness on
the steak. -The little umami with a little extra pungent. -It's like a steak with extra flavor
and an additional flavor if you've never had dry age everybody, -Do it! -I highly recommend
doing it okay. I say I say it's heaven on earth that's all I gotta say about that. -Yea
you can't get much closer than that. -If you never had it do it, we recommend it. Okay, second one.
You ready? -Let's go I was about ready to go back to that one. -Hold on Maumau we gotta try it since
-I know, I know it's an experiment we gotta try it. -Exactly. Now I'm excited for this one smell
it and tell me if you smell anything interesting. -Whoa! -Wow it was funny because me and you
had the same reaction at the same time. -Wow! -Oh that's different boy! -It's very different. -Oh that's
different. What do you, what do you smell? It's that dry aginess but you put something, you dry age
this on something. -Of course Maumau already knows, of course. -Hold on. -I feel... -Like the first time it
felt almost like spices but I...I'm close? -Sorry I it delete my reaction. Enough talking
before you actually find out what it is Maumau. Now you're getting me scared you're
getting too good at this game over here. This game is a little bit off the chart
for Maumau. Enough talking, cheers everybody. -It does not taste like it smells. -Wow! Very different,
very additional flavor. -It has additional dry aginess flavor. -Yes I'm getting so excited!
-Whatever you put in the dry age, oh my God if you guys do dry aging you're already getting tired
of it do whatever he did over there because that is good. -That is amazing everybody. I'm getting a
little spice. -You're getting a little spice? Yes Maumau. I'm getting fermented. Do you feel fermented?
-It's like... -Maybe. -A fermentation, something happened with this steak. -It could be fermented
pepper, I don't know. -That's exactly what it is. Gochujang, Korean Gochujang seasoning Maumau. -Oh my God! -Korean chili paste everybody. That is so good. -It is amazing! Like all the wonderful flavors from the Gochujang
went directly inside of the steak. -Deep into the steak. -It penetrated all the way through the
fermentation went nice and deep everybody. I'm telling you this is incredible. Wow! -See that's why
I do insane experiments, when you do it with peanut butter or nutella the penetration does not do
that. -No. -You know what I mean? It's much, much milder when you do it with some type of fermentation
which is this one here the paste, the chili flakes, it's actually a little spicy as well. -It has a
little hint of spice. -That is amazing! -I'm telling you. -You do lose a little bit of the beefiness of
the... -Yes it's not as good as the real steak but it is in its own category better, it's better. But
it's not like a beefy, beefy, beefy uh steak. -Most people, most people the dry age they do it because
they want to get the extra beefiness on the steak, -Right. -You're getting a little bit of that with
this one, but you're getting more different flavors inside of the steak at the same time. -That is an
additional flavor I would say like that. Right? It's it has more flavor than the original one. Don't
get me wrong everybody if you never had a dry age steak, give it a try to this one you will love it.
But if you want something very different that you will enjoy even though there's quite a bit of
lost this experiment is a total success. Unlike my other insane experiment this is phenomenal. It
will not be the last time you see me doing this I can guarantee you right now. I can't believe it
it works so well. -It worked really well. -I hope you guys enjoyed this video. If you do enjoy make sure
give it a thumbs up. If you're not a subscriber be sure to subscribe for future videos. Remember
if you are interested in anything I use everything is always in the description down below. Thank
you so much for watching and we'll see you guys on the next one. Take care everybody. Bye-bye.
Let me know in the comments down below what you would like me to try next dry age because
I'll tell you one thing every single experiment even if it's a fail I always learn something. Look
at this! I thought this nothing was gonna happen, it did, and it is amazing. See you guys
on the next one take care everybody. Bye bye.
