I Tried $249 Korean BBQ Takeout

hey guys it's inka i love making food in the kitchen but i also love eating out right now a lot of restaurants are actually pivoting to take out and there's a lot of unique takeouts especially in new york city i am here to kind of explore that a little bit last week we featured a very beautiful also very expensive sushi takeout which was an amazing experience in this episode we will be trying out a very special korean barbecue kit from one of our favorite korean steakhouses it is called the butcher's feast so you know it's gonna be incredible korean barbecue is something that is so communal the experience of eating out with friends and family i'm really interested in seeing how they're sort of translating that experience into this takeout phenomenon first things first i am going to get me a box online national shipping here we go the original butcher's feast for four for four but you know i can eat a lot look at that i'm like salivating already add this to cart and we're gonna check out alvin's also here he will be helping shoot we're gonna go ahead and pick up and have a quick chat with simon and david to learn more about the box great welcome to cold korean steakhouse so good to have you very excited to be here i've been here before i really really enjoyed my meal here but i'm here today because i heard about the butcher's feast can you tell me a little bit about how that came about butcher's fish came from a simple place i love steak i love going to steakhouses and when i go i always i'm torn i can't choose so i was like you know what don't choose and that's what butcher's feast is variety of our cuts with different types of pickles and our samjang sauce which is our dipping sauce made out of soybean paste as a base sam means to wrap jang means sauce it's kind of like korean parmesan cheese you get to taste all different flavors texture funk start with usda prime wet aged we go into the dry age a selection of our american wagyu pack in our coat steak which is you know our signature cut finished with our marinated short rib which we call meat candy meat can yeah there's not a lot of sweet steaks because normally people don't associate steak with sweetness but here you know with a lot of the soy fruit juices that goes into marinade the burnt ends are really like caramelized because there's a lot of sugar from the marinades we use a little bit more of a knife technique to fan out the beef the marinade seeps into the beef very well there's this thing called diamond cut that you do we call it the diamond cut because if you do it correctly the beef kind of stretches like an accordion you know how like there's like the styrofoam covering around the yeah yeah yeah exactly this is the bone in short rib we want to focus on the quality of the beef so we take it off the bone and once it comes down to here you just cut the meat off the bone it's simple yet difficult because you have to clean off all the silver skin that's on the rib after it's cut this is what it kind of looks like from here we can just cut it down the middle and then we slice it in half so that it's not a very thick cut of beef a little bit thinner and what we do is cut straight down but not cutting the beef all the way down but just enough to leave a contact flip it over and we do it the same way and if you do it correctly it's just stretch you know like literally like double in size little diamond shapes in between i'm gonna uh yeah you can practice it here how it goes i wanted to talk about this funk over here you have a dry age locker how long do you kind of dry egypt for i think 45 for us is like the spot where people really appreciate the flavor the beef and the dry aging process i think every dry house has a different taste our room is our funk and also dry aging yourself in-house you can kind of control you can control it for sure you know temperature and humidity hit the sweet spot where it's you know perfect environment for the beef to age what exactly does dry aging do to the meat it's like creating natural msg like cheese ooh natural msg you age it because you want all the moisture that is unnecessary to leave which hence tenderizes the beef and it concentrates the flavor at the same time we lose a lot of beef the loss that we get is about 30 per big rack when you portion them you won't be able to get your knife through these bones but since we're using a saw if you were to compare the wet age to the dry age even if you're cutting it you can definitely tell the difference all the ones that we just cut this will be trimmed away and then squirt off to be packed as the fat for the pack that funk and that like umami is just naturally developing i'm excited for that like buttery funky yeah it's it's really nice korean bbq is so focused on like the interaction how do you envision this kit kind of recreating that experience for us at home we really try our best to bring the best of both worlds the fun and fire of korean bbq mix that with just american regal steakhouse it's all about creating the right spread we provide with the ingredients you get to choose and pick which way you want to eat that's the fun part it's like encouraging people to be a lot more creative the best part of it is being able to do it in front of your friends and family i love what you said about like the communal aspects that's something i think we miss the most about eating out but now you're like giving us a chance to do that with family and friends is there anything specific about the packaging when i was kid receiving like a christmas box inside his playstation one oh my god that was like the most exciting thing that was the emotion that we really wanted to create to me it really does look like a gift there's even a crossword puzzle there are we actually made a pretty amazing instruction pretty foolproof you guys also have like a huge drink list what should i pair this with the formula is pretty simple it's meat plus fire plus booze equals smile the question is do you want to party or you want to enjoy dinner if you're in the party i think you should just go get some soju and beer bombs all night but if you want to enjoy dinner i always like drinking rose i think it's more versatile to be able to drink with that one wine with the whole spectrum of the meat that's a great tip i don't know if i'm gonna party maybe i will party maybe i'll have both but i'm excited to go home and test this out hopefully hopefully i do it justice i think you'll be fine thank you so much oh thank you so much for having me [Music] alrighty i have my beautiful butcher's feast box over here you can instantly feel how cold it is there's those pamphlets here's the crossword puzzle i'm very very excited about this this is how you get lit with a crossword lettuce colby coat steak the rib eye hanger steak cardboard the pickles jungle sauce three blend salt oh my beef fat dry aged beef i have everything here right now in front of me i'm gonna reset the table wash my hands get the meat out give me a moment while i set up [Music] here we are i have a beautiful spread in front of me i am going to use this as my guide because it has beautiful instructions in here that i think will be very useful i love this this is so cute and everything is numbered step number one i love being able to follow instructions instruction manuals are so great usda prime hanger steak juicy and robust we're just gonna use this beautiful chunk of beef fat here there's a lot of fat that comes from the dry aged rib eye this is kind of how they repurpose it when i go ahead and just you hear that i'm gonna leave it let it sit for a little bit while we wait for the fat should we work on the crossbar puzzle i love this even if you order this and eat it by yourself you can still have a lot of fun i wanted to finish this before i got this that's why i'm trying to work really hard right now i finished it it's about time let's start with the hanger steak this has been tempering for a while even when i cook steak at home i try to you know we call it tempering the meat you know taking out of the fridge a little bit earlier it's easier for you to hit that medium rare or medium or desired temperature okay season season seasoning well is very important which will also help you give a nice crust especially i think at home people are a little afraid of seasoning a lot of that's going to fall off as you cook over the grill generously he said that was a generous amount of seasoning it already smells like korean barbecue i closed my eyes i can hear it the sounds of the meat being grilled i mean it is literally being grilled the sounds of people eating together it smells so good and then your clothes smell like korean bbq i also think cooking the meat yourself is really nice so this is why i'm really enjoying this experience yay we're gonna rest this i was excited about sushi but like korean barbecue one of the best meals you could ever have we're gonna put the fat back in it says here that you have to rest your steak at least five minutes before slicing and serving most torturous period but it does help lock in the juices because if i cut it right now all the juiciness is not gonna be there we should continue and cook the rib eye what a beautiful boy we're gonna season it again the funk this is the funk your home can also smell this good now i'm going to pick it up and sear off the fat on the sides it is beautiful and we're gonna place it on here wow my time to shine is temporarily over alvin it is your show [Music] thank you alvin i'm gonna start with the hanger steak grab a piece what did david say the perfect bite is lettuce sesame leaf a little bit of samsung on the bottom and a pickled icon just one just one if you like pickles you can go mancha a piece of lettuce a nice smear of samjung gonna add in my piece of meat should i put another slice in yeah one pickle pickled daikon which is my favorite it's like simba it looks so good there we go here we go wrap it up i think that was a little too creamy extremely tender cooked just right in terms of it being not too medium not too rare and also that combination i just want to talk about the sam jump it's a classic dipping sauce for korean bbq there's like onions in there and like along with other spices also the soybean paste like i can see why you would want to go in for for double that was amazing beautiful start no more big bites like that in order to achieve happiness i must acquire a drink so shall we have some wine in here all right i've got my wine we're ready start off with a slice of dry aged ribeye [Music] it is very very fatty there was so much fat on the dry aged rib eye that like when you put it in your mouth it is that like explosion of umami look at this shine can you see it it's like basically bathing in its own greasiness i feel like i just put on lip gloss there's like a little bit of a funk but it's almost gone at this point i feel like instead i get that like concentrated beefy flavor i'm gonna add the samjhang in here one slice of the dry aged ribeye cauliflower which is one of their classics here we go it's very good oh my god the fermented vegetables really help cut it so it doesn't feel as greasy anymore oh my god dry aged beef and korean barbecue is just amazing i'm gonna hold off for now in korean bbq this is the part where we kind of chat and drink a little digest and continue cooking shall we continue i think we shall continue moving on next up is the coat stick has incredible marbling wow cook this cut on all four sides for more structure and texture it's already forming a crust i feel like a korean bbq i always just get so fascinated with just staring at the meat cook like right now it's not korean barbecue if your hair doesn't smell like korean barbecue oh yeah i feel like over here we're used to having people cook it for us but honestly growing up the korean barbecues i went to we had to cook our steaks ourselves so this is very nostalgic for me in a way oh look at that alvin's telling me he's doing this so that means that i need to continue flipping it or he's calling me crazy the best part about korean barbecue is that you can watch your food being cooked in front of you the worst part is the waiting this is why eating with friends is nice because then it doesn't feel like you're just trying to kill time look at it oh yeah while this is resting i'm going to cook the amazing diamond cut caulby this is my favorite cut i love marinated meat it's usually very very tender and it's just so flavorful because it's been sitting in that marinade for so long very excited i love this diamond cut but it is also very fragile here we go holy moly it's i don't want to burn the sugar i'm just flipping it the diamond cut also really makes it much thinner oh it smells so good this is the smell of korean bbq that like sweet and savory flavor with like hints of god i got too excited the brown bits fasted caramelizing right there look at this look at this it's like rapunzel letting down her hair because i want it extra saucy [Applause] every time we get to the coffee that's when my stomach is just like reset we're eating everything again you want to cook it all the way through there's no medium rare or medium when you're cooking kybe because you want it to render itself out a little bit once you get that perfect we call it golden brown and delicious right it's one of the perfect bites ever look at that color wow [Music] so i'm going to try a piece just like this you do get that like crispiness on the outside but again it's like tender on the inside it's not as like beefy flavor as the dry aged ribeye oh it's so great i ate that just by itself but i just know this is gonna taste so good with a pickle so i'm going to eat it with a fennel a dollop the fennel is super crunchy the texture of it is very similar to like celery but the pickledness of it is like vinegary it complements it so well i think usually with like when i go to steakhouses the heaviness of the side dishes kind of overwhelm the cut of the meat but here this is actually what helps me keep eating best part decollby i know i said i was gonna go for two but i love coffee i haven't tried the pickled cucumbers yet so i'm gonna add that we're gonna go right for it beautiful lettuce bite [Music] it cuts right through it is an explosion of flavor i'm not kidding the moment you put in your mouth it's like [Music] fireworks the moment you bite into it you taste all the marinade that like went into it like almost seeped into the meat because of the diamond cut i think the meat is just like again so tender this is amazing this really does make me feel like i'm outside enjoying korean barbecue mine is the friends factor i get all the amazing side dishes i get this amazing samjung the quality of the meat the hair smelling like a barbecue component i had a lot of fun i got really excited it gave me that experience even though i'm not able to step outside thank you coat cannot wait for the next experience and we will see you then [Music] you

Channel: About To Eat

Views: 877,258

Rating: 4.9514546 out of 5

Keywords: $249 korean bbq, K_fe, VXWf, Zuh7, about to eat, about to eat inga, alvin zhou, bbq takeout, butcher's feast, buzzfeed inga, cote nyc, cote nyc bbq, expensive korean bbq, expensive takeout, how to cook korean bbq, inga lam, kbbq, kbbq at home, kbbq mukbang, kbbq takeout, korean barbecue, korean bbq, korean bbq at home, korean bbq mukbang, korean bbq takeout, michelin star takeout, nyc korean bbq, nyc takeout, tasty alvin, unique takeout

Id: wkPxBltQzzg

Length: 17min 35sec (1055 seconds)

Published: Sat Feb 20 2021