As a Korean, I'm so impressed how broad your taste palete is. I've looked high and low for cooking meat tips on RUclips. NO one, and I mean no one comes close to your meat grilling skills. And my dad worked for a Brazilian airline. I LOVE picanha!!
Really. When he speak the word 'Korean', his accent is absolutly Korean. Instead of saying 'Asian style', saying 'Korean style' make us feel good. It seems that he is trying to respect our culture.
Angel had the right idea with the pancake taco. Korean BBQ is all about wrapping the meat with the different leaves, and any toppings you want (sauce, kimchi, side dishes). My mom makes potato pancakes but she grates the potatoes first, then squeezes out the liquid (to get rid of as much starch and water as she can) and then fries them. Helps keep everything crispy. But Guga's method looks a helluva lot easier!
Thanks for reppin the Korean food Guga! Don't often get to see things like this. As a half Korean myself I am definitely with you on the Korean food (and culture!) Even my grandmother would be proud of this particular recipe.
I used to go to Korea every month for work, but I’ve been retired for almost 8 years, and had completely forgotten the potato pancakes. Thanks for sparking my memory! Can’t wait to make it myself and enjoy it again! Thanks guys! Really love the videos.
I made this one last week. It was so good, it was mind-blowing!! The marinade/sauce is exactly what I look for when I go to a Korean restaurant; loaded with flavor and unlike anything in any other cuisine. I used a standard miso paste because I couldn't find doenjang, but it certainly didn't lessen the experience! Instead of the potato pancakes, I made a variety of banchan using potatoes, eggplant, spinach, and pork belly. Each dish had a different flavor profile, even though they all used the same ingredients as the steak marinade. It also helps that the strip steaks I used were the most perfectly-cooked steaks I have made so far- using an Instant Pot Duo SV for sous vide (this thing is fantastic, if you don't need too much space). Thanks for these videos, Guga! You're an inspiration. Next, I'm trying your version of the Big Mac!
Just got all the ingredients for the marinade. Mixed it up and got it on the meat now. You have done it again the marinade is so insanely good! Long time subscriber and love what your doing for the community!
I ran a search on it and it gave me a song called "Light Crust" in an album called Blues - Commercial Background Music by Anders Baldwin. It is on Amazon music
Man, you always say the recipe is in the description but there's no recipe for the pancake or the pancake sauce. I wanna make it, but I need some amounts. Guga hook me up with the ingredients and amounts!
Guga: puts food in his mouth Also guga before his mouth can even send taste signals to his brain and interpret as phenomenal and amazing: woww this is phenomenal everybody’.
I have eaten with a Korean family at their table eating their food in the restaurant they owned next to their Korean market. I was one of Mr Lees first costumers when he came to America. He came here alone after being a merchant marine opened up the market and brought his family over. Much respect.
As a Korean, I have never used that sauce (ssamjang) as a marinade. I have to try it sometime:). We usually use it in a wrap, called ssam. Angel had the right idea. But usually, with lettuce. Wrap the meat, ssamjang sauce, rice, and other vegetables (garlic, onions, green onions, kimchi, etc) and/or condiments all in the lettuce and take it all in one bite! For steaks, there's also a simple sauce of sesame oil and salt 😋
Not saving the juices?! I'd of thought you'd throw that right into that dipping sauce! I love the easy sides - we need more sous vide sides in our lives. Could you please show us your pro-tips for sous viding sides like veggies, and which sides you like the best?
Love your channel and have gotten many hints and ideas. My question on this recipe, is how can you be successful with lesser quality meat? Also, what effect would it have to slice the meat and then sous vide? Thanks.
Any tips on making sure the potato pancake is properly cooked? I usually get very ill from potato pancakes if they are undercooked and nearly died once from undercooked fries. (Might have something to do with my local potatoes.)
My Dad's Stepmom was Korean. I was raised on Bulgogi, Kimchi, and Potato Pancakes. Bulgogi is still my #1 favorite food item. It is literally the biggest argument against becoming Vegetarian.
I have never had Korean food I don't believe, but this sounds right up my alley. I don't eat beef much though (stomach doesn't agree with it) so do you think it would work well with a pork tenderloin? I also have some iberico pork top loin that I've cut into chops.
Since we are on the Korean dish rn i would to see your take on galbi the marinade for that is one of the best I’ve seen and it being made with short ribs and sous vide style would be amazing
Where can we find the recipe for the potato pancakes and the dipping sauce? Also, another question on the marinade - did anyone else find that the ratios in the video were inconsistent with what’s in the recipe? Mine came out very watery.
Guga this might be a stupid question, but im curious, do you really make everything (pancakes and sauce) 1st, then sous vide the steaks and wait or do you make all the sides whilst the steaks sous vide during the 2.5hr wait - or is the video edited this way for flow of ingredients? lol
Try these pancakes with (not so sweet) apple sauce. That is also a very traditional food in the south west of Germany. With us they get fried in a little bit more oil and a little crispier. With apple-sauce or sour cream and smoked salmon ... they are KILLER! 🙂
Okay, I'm Korean American and I was all ready to take some jabs about the marinade and sauces as non-authentic, but I can see that the flavors were HUGE. Guga, you did a Korean-Brazilian American meal that looks very tasty. My family Korean marinade recipe will follow at some point. I have to check with the spirit of my mother, who passed away last October, about sharing it.
안성훈 is correct. We Koreans call it 'Ssam-jang'. Gochu-jang(Pepper paste) + Dwen-jang(Beanpaste) = Ssam-jang. When making Ssamjang, we add chopped garlic, sugar, sprite(cider), chopped green onion, etc. There's a lot of variants of Ssam-jang but basic ingredients are: 1. Dwen-jang(Beanpaste) 2. Gochu-jang(Pepper paste) 3. Chopped garlic 4. Sprite(cider)
Those are like polish potato pancakes, only difference is they add an egg. They are delicious, I grew up eating those. I have to try that marinade sounds really good!
One big reason I want to try sous vide is because I want to use then juices in the bag for ramen. Seems like it would be such a good use for steaks and other meats.
As a Korean, I'm so impressed how broad your taste palete is. I've looked high and low for cooking meat tips on RUclips. NO one, and I mean no one comes close to your meat grilling skills. And my dad worked for a Brazilian airline. I LOVE picanha!!
When you thought Guga can't get any cooler, he tells you he is a life long martial artist
If you watch his first videos you could see how buff he was but after years of eating steak and burgers he changed a bit
sumo wrestling doesn't count
@@Makemineadoubles he did taekwondo
“These Korean potato pancakes also make great snacks”
That is the only thing I can make in the video, and thank you so much
I literally watch this man's channel more than Netflix and Hulu combined
As a Mexican that spicy Korean meat speaks to my soul, holy cow
You should try it. I'm korean and i also love mexican food too
I feel like all Korean beef speaks to people except vegans. Korean beef or carne asada?
@@yolo-qr2fq boffum
@@christianmejia1122 facts
All praise the holy cow
I love how Guga says korean with a korean accent lol
Really. When he speak the word 'Korean', his accent is absolutly Korean.
Instead of saying 'Asian style', saying 'Korean style' make us feel good. It seems that he is trying to respect our culture.
never have i ever heard a korean say korean with the r rolled lol, have 2 korean friends
@@dutchsbeardisvandertrimmed1274 He doesn't roll the Rs though... if he does it's not intentional, he says "Kodyan"
Angel had the right idea with the pancake taco. Korean BBQ is all about wrapping the meat with the different leaves, and any toppings you want (sauce, kimchi, side dishes).
My mom makes potato pancakes but she grates the potatoes first, then squeezes out the liquid (to get rid of as much starch and water as she can) and then fries them. Helps keep everything crispy. But Guga's method looks a helluva lot easier!
Thanks for reppin the Korean food Guga! Don't often get to see things like this. As a half Korean myself I am definitely with you on the Korean food (and culture!) Even my grandmother would be proud of this particular recipe.
As a Korean, of course its not "authentic" but damn he uses those ingredients WELL. It has to taste amazing!
I used to go to Korea every month for work, but I’ve been retired for almost 8 years, and had completely forgotten the potato pancakes. Thanks for sparking my memory! Can’t wait to make it myself and enjoy it again! Thanks guys! Really love the videos.
We're all waiting on that Dry Aged Queen of Meat. ;D
i havent ate a steak in like 3 years and i really want one, wagyu or not
I’ve never had a steak lol.
@@FionaA17 same and I'm 13 skskkssk and I oop-
@@gogertonherface5849 oh my GOD, STFU
YoungGoddd maximilian cringe
I made this one last week. It was so good, it was mind-blowing!! The marinade/sauce is exactly what I look for when I go to a Korean restaurant; loaded with flavor and unlike anything in any other cuisine. I used a standard miso paste because I couldn't find doenjang, but it certainly didn't lessen the experience!
Instead of the potato pancakes, I made a variety of banchan using potatoes, eggplant, spinach, and pork belly. Each dish had a different flavor profile, even though they all used the same ingredients as the steak marinade. It also helps that the strip steaks I used were the most perfectly-cooked steaks I have made so far- using an Instant Pot Duo SV for sous vide (this thing is fantastic, if you don't need too much space).
Thanks for these videos, Guga! You're an inspiration. Next, I'm trying your version of the Big Mac!
some days angle makes Korean tacos, other days he deep fries wagyu
ah yes, angle. the star of the show.
Parabéns, Guga! Sou coreano e brasileiro morando em LA e o seu canal é fantástico! Vou fazer essa receita logo mais! Valeu 👏👏👏
i love how in all the sous vide videos the timing of when you guys feel hungry and the steaks are done are always at the same time.
Just got all the ingredients for the marinade. Mixed it up and got it on the meat now. You have done it again the marinade is so insanely good! Long time subscriber and love what your doing for the community!
Guga, u made me enjoy cooking sooo much more than i used to. Isn't that awesome that u can inspire a guy from the other side of the globe? Love you!
Where dp you live?
@@januscher7877 Hungary
steak and kimchi is a must try combo the acidy nature complements a fatty steak so well.
Guga we need the name of the searing music. Btw congrats on 2 mil
It’s called “Carry On” by DJ KIMERA.
@@AutisticSpaceman are you sure? I cant find it
@@AutisticSpaceman I also shazamed it and it shows Carry On, though I cant seem to find it anywhere
I ran a search on it and it gave me a song called "Light Crust" in an album called Blues - Commercial Background Music by Anders Baldwin. It is on Amazon music
@@eatpasty first, you are a life saver.
second, explains why guga used this song lol
(4:00) Is there some reason you wouldn't add the juices from the bag to the dipping sauce?
I may have to make this for my wife. She spent some time in a Korean community up in Alaska and I think would love it. Thanks, Guga!
Showed this to my korean dad and he loved it, he said it looks like his moms homecooking.
Man, you always say the recipe is in the description but there's no recipe for the pancake or the pancake sauce. I wanna make it, but I need some amounts. Guga hook me up with the ingredients and amounts!
Sauce names is ssamjang!!!!
I trust your username
Does his pronunciation of gochujang bother you? 😂
Bruh, it's actually pronounced samyang. would you care to explain?
@@RF_N it's pronounced ssamjang
@@Buddersquid360 oh really? Hmmm, might use google translate to prove it though
Guga: puts food in his mouth
Also guga before his mouth can even send taste signals to his brain and interpret as phenomenal and amazing: woww this is phenomenal everybody’.
Because he tried it when coming you really think people wait that much for so much good food and maybe it’s not his first take?
lol what you think there's a noticeable delay between putting it in your mouth and tasting it?
Jack Breuhaus if you are asking me this question you didnt even get 5% of the joke.
As a Korean, I never saw anyone wrap meat with potato pancakes. Brilliant! I should try this myself.
I love how Angle is like this video is about me eating, keep on keeping one and enjoy!
I love how he tilts his head and eats at an Angel.
Wow! I never thought this sauce (ssamjang) would be used for marinade. Usually, it is used for dipping sauce.
I have eaten with a Korean family at their table eating their food in the restaurant they owned next to their Korean market.
I was one of Mr Lees first costumers when he came to America.
He came here alone after being a merchant marine opened up the market and brought his family over.
Much respect.
Sauce is look so good especially the rice vinegar put in to sauce I never thought about that
“gochujang”
*flashbacks of gochujang ice cream*
As a Korean, I have never used that sauce (ssamjang) as a marinade. I have to try it sometime:). We usually use it in a wrap, called ssam. Angel had the right idea. But usually, with lettuce. Wrap the meat, ssamjang sauce, rice, and other vegetables (garlic, onions, green onions, kimchi, etc) and/or condiments all in the lettuce and take it all in one bite! For steaks, there's also a simple sauce of sesame oil and salt 😋
오랜만에 전집 가고 싶어졌다..
Guga You are PHENOMENAL. Watching this video just made me want to go to korean pancake pub.
Guga foods restaurant?🤣
He’d go broke on A5
@@Sethonious He can charge people premium price for that.
Not saving the juices?! I'd of thought you'd throw that right into that dipping sauce! I love the easy sides - we need more sous vide sides in our lives. Could you please show us your pro-tips for sous viding sides like veggies, and which sides you like the best?
Love your channel and have gotten many hints and ideas. My question on this recipe, is how can you be successful with lesser quality meat? Also, what effect would it have to slice the meat and then sous vide? Thanks.
Was the potato's part boiled first or is it just raw potato straight into the blender? thank you.
I can't wait to try this, Guga! I have to imagine doing the sous vide with that marinade has to be INSANE!
Angel, como te cuida Guga! 😂😂👏🏻👏🏻. Vaya banquetes os metéis. Que buena pinta.
Any tips on making sure the potato pancake is properly cooked? I usually get very ill from potato pancakes if they are undercooked and nearly died once from undercooked fries. (Might have something to do with my local potatoes.)
I have a question:
The potatos for the mix need to be cooked?
My Dad's Stepmom was Korean. I was raised on Bulgogi, Kimchi, and Potato Pancakes. Bulgogi is still my #1 favorite food item. It is literally the biggest argument against becoming Vegetarian.
Forget "so good, you'll slap your mama" The new phrase is "so good, it makes Guga curse!" 👍
You know it's genuine when they already think the same and finish each others sentences. Gotta try it someday! LETS DEW IT! Love you Guga and Angel
I already love these guys before but I love them even more now because they support Korean culture so much
I have never had Korean food I don't believe, but this sounds right up my alley. I don't eat beef much though (stomach doesn't agree with it) so do you think it would work well with a pork tenderloin? I also have some iberico pork top loin that I've cut into chops.
7:13
My mom yelling at me.
Me in the kitcken drunk af eating some taquitos at 4 am:
Were the potatoes pre boiled when you put them in the processor
i dont think that they were cooked
I actually think they were cooked, otherwise they wouldn’t have left that much water. That happens when you boil them.
we need closure😂 I’m guessing cooked but then again that might make them too mushy to flip
Yes the taters are boiled. All those pancakes are is fried mashed potatoes. My family has done this for many year's
as a korean, i have no idea,,,, might ask my mom but its 1am here....
Every show, Guga reacts like he’s tasting food for the first time ever in his life. Love it!
Since we are on the Korean dish rn i would to see your take on galbi the marinade for that is one of the best I’ve seen and it being made with short ribs and sous vide style would be amazing
Everything about this video was AWESOME!
Where can we find the recipe for the potato pancakes and the dipping sauce? Also, another question on the marinade - did anyone else find that the ratios in the video were inconsistent with what’s in the recipe? Mine came out very watery.
LOVE THESE VIDEOS! Guga you should do a Reality Series... seriously😃
Good to see Korean food is getting more attention these days. If you like spicy food Korean food should definitely be on your list
Guga this might be a stupid question, but im curious, do you really make everything (pancakes and sauce) 1st, then sous vide the steaks and wait or do you make all the sides whilst the steaks sous vide during the 2.5hr wait - or is the video edited this way for flow of ingredients? lol
you guys are always fun! the korean taco bomb had me cracking up 🤣
Try these pancakes with (not so sweet) apple sauce. That is also a very traditional food in the south west of Germany. With us they get fried in a little bit more oil and a little crispier. With apple-sauce or sour cream and smoked salmon ... they are KILLER! 🙂
Guga you definitely need to make a video with Hanwoo steak aka Korean Beef!
I don't think you can get Hanwoo in the US for legal reasons.
Okay, I'm Korean American and I was all ready to take some jabs about the marinade and sauces as non-authentic, but I can see that the flavors were HUGE. Guga, you did a Korean-Brazilian American meal that looks very tasty. My family Korean marinade recipe will follow at some point. I have to check with the spirit of my mother, who passed away last October, about sharing it.
Okay, my Korean name is Im Wonson, for those who might be wondering.
Guga: Angel, I´ve created some amazing Korean Fusion here!
Angel: Wow! Really good! *proceeds to make a taco
Nothing makes me happier than knowing guga can both outcook me, and beat the stuffing out of me with martial arts, truly the perfect man.
I like the dynamic of guga and angel
I haven't gotten through all your videos so maybe i've missed it, but have you ever done one where you test seared vs not seared after sous vide?
Are the potatoes raw or par boiled when you put them in the food processor?
His reaction always brings a big smile on my face :)
That looks like a lunch box that Angel would bring if he's in highschool.
Vincenzo’s plate gave you a cool co-sign for your carbonara pasta, it was really cool!
안성훈 is correct. We Koreans call it 'Ssam-jang'. Gochu-jang(Pepper paste) + Dwen-jang(Beanpaste) = Ssam-jang. When making Ssamjang, we add chopped garlic, sugar, sprite(cider), chopped green onion, etc. There's a lot of variants of Ssam-jang but basic ingredients are:
1. Dwen-jang(Beanpaste)
2. Gochu-jang(Pepper paste)
3. Chopped garlic
4. Sprite(cider)
as batatas precisam estar cozidas para fazer a panqueca?
Every new video is a new best steak guga makes
Where did you get your stirring spoon and white bowl?
You guys, always bring a smile on my face! Awsome receipt! 🥃
A receipt is the thing you get at the cash register after buying something LOL
Look at those flipping skills, you are a MASTER sir! 💜💜
Those are like polish potato pancakes, only difference is they add an egg. They are delicious, I grew up eating those. I have to try that marinade sounds really good!
One big reason I want to try sous vide is because I want to use then juices in the bag for ramen. Seems like it would be such a good use for steaks and other meats.
Are the potatoes precooked for the Korean pancakes??
Angel looks like he just woke up from a night of hardcore drinking and needs a nice hangover cure.😂
Guga at the end had me dead that’s me whenever I find something delicious
wow I'm early, I love Guga such a hard worker keep it up
My FAVORATE RUclipsr!
I know my steaks don't look that good right now, but watch THIS
Me: DA DAA DA DAA DA DAAAH
Hi Guga! Please, could you make a video about all your knifes and how you sharpen them?
Love Guga and sous vide shows but what is the exact ingredients for Korean pancake?
Can't wait to see the video where Angel catches his self off guard and blows his own socks with one of his combos
Will you be getting an Anova precision oven? What do you think about it?
as a korean, this cuisine looks fantastic
Are the potatoes raw or precooked?
That music from the part where he uses the flame thrower... I call that “Guga Music”.
7:19
Me: focusing on gogas discribe ❌
Focusing on angel potato taco ✅
Made this today .... nothing will be the same again. Thanks Guga
Guga great job like always, I would like to see your take on veal spare ribs!!!
petition guga to show us his martial art mastery
The water bath cooking what is that and where do you get one
no one
Guga's reaction when eating: o.O
Is the amount of paste it normally comes with? I assume not right?
Great wholesome content
I love watching these vids
Guga perfect expirement for you dry brining with different types of salt. Normal, sea salt, pink salt, smoked salt ect.
Korean Approved, as I pondered the flavor profiles you were coming up with, all I could think was....Damn Guga! You on to something!
Can you use cornstarch instead of potato starch?