Exactly. To add more detail, cabbage contains nitrate which is converted to nitrite by the fermentation process. Also, the fermented shrimp or other seafood often used contain nitrite as well.
I could be wrong but im pretty sure the pink colour in curing salt is an added dye, as the potassium nitrite is poisonous in large amounts. Not saying there isnt a chemical reaction that changes the colour of the meat, i have no idea. Supposedly they colour the curing salt to make it harder to be consumed accidentally.
Gotta admit, Max has made me so curious about different sauces that I’ve never heard of because he does one thing that I wish other food channels did: he breaks down the flavors, and some of the primary ingredients. As someone who’s super sensitive to flavors and smells, I’m super picky, and whenever I learn about something new and asks what it tastes like, I never get specifics, nor do I ever hear about the primary flavor agents, so Max breaking it down and getting into flavor profiles helps a lot, it makes me happy.
@Com-rat but if you've got a life threatening issue and depressed, wouldn't you want some support from diff channels you enjoy? It's cool in any case. Don't sweat the small stuff.
As a Korean, I've been eating all of those delicious fermented dishes and sauce for 26 years every single day, but I would happily exchange them with DINO RIBS with no hesitation.
@@HillsPatrolTD42 I think Max wanted to clarify that Kimchi, Ssamjang and Gochujang is Korean dish and sauces even though they can be defined as 'Asian'. On the other hand, saying soy sauce as Korean sauce can be controversial since every East Asian country has their own soy sauce with different origins. So referring those sauces as 'Korean/Asian' dishes seems okay to me.
FYI, Ssamjang is a sauce which has both Doenjang (fermented soybean paste) and gochujang (the chili paste) among other ingredients/seasonings... As for kimchi, it does have some nitrates and nitrites, so will cure the meat a bit.
Just ordered the jerky, can’t wait to try it! Also used your rib roast recipe and it kiiiiiiilled at thanksgiving. Thanks for all the cooking knowledge, I’ve learned so much from you!
We'll braise pork ribs with kimchi, including the brine. Give it a try. The juices of the pork will flavor the kimchi as well as the kimchi flavoring the pork ribs. On the kimchi, if you add some fish sauce and puree Korean pear, it definitely kicks the kimchi to a new level.
Really cool experiment Max! As you might already know, a lot of Koreans eat a cut of grilled meat in a ssam (lettuce wrap with a piece of meat, rice, kimchi or other veggie, sesame oil with salt, ssamjang, garlic, maybe a perilla leaf) or also straight up grill some pieces of kimchi to then eat in combo with the meat piece. So the kimchi marinated ribs being the favorite in this video matches up with a common Korean grilling and way of eating!
Technically since al the products sold on the market need to be pasteurised prior to selling, the only bacteria allowed in the bags are the ones in the meat. Same goes for enzymes, which are usually inactivated to prevent products from going bad. Ironically, furthermore, the ones in the meat are aerobic bacteria, which means that putting the meat in a plastic sealed bag will prevent them from proliferating. That s why the sous vide technology was invented in the first place, to preserve foods for longer amount of times by decreasing the action of aerobic bacteria. What he did there is what is called "wet aging" the meat, but he added a marinade of some kind.
Hello, I'm enjoying watching it. I am Korean.(south of course) I was so glad to seeing many traditional Korean sauces at my subscribing channel. Next time, I'd like you to make it with a sauce called "chogochujang." Chogochujang is the thing that add vinegar in red pepper paste(gochujang). I think there will be a more interesting flavor. Thank you for loving Korea, and have a nice day. ❤️
@@mohammedkhan7231 awww did you get butthurt that someone doesn't like your youtube cook? Fragile fucker, aincha? You have no idea what skills I have, typical keyboard warrior... go back to your goat.
The Kimchi one probably did that because it was actually fermenting the meat, where the other sauces were most like been through more processing such as boiling which stops the fermenting process from continuing.
A fine specimen of a Tibby. Probably the most elegant Tibby I've ever seen! Also, those short ribs do look fantastic. I'm going to have to get some to try.
Max there is a bbq restauran that serves Gochujang Brisket and Kal Bi Plate Short Ribs called heirloom market. I would love to see your take on these recipes based on what I saw from this video.
Fun fact, Galbi/Kalbi is pronounced with more of a K sound than a G sound, though I see it spelled both ways. Don’t ask me why, I’m Korean but I’ve actually been adopted by the whitest people I’ve ever met (Love you Mom & Dad). There are a few things I’ve seen like that actually where I see it spelled with a G but it’s pronounced with a K sound.
I think the only one worth it is kimchee unless you make a semi-liquid slurry out of the samjang. It would b ok to add corn syrup and sugar to that slurry and a little more salt or soy sauce. Just an idea from a guy from a household where kimchee and gochu are a major daily household theme. If you sweeten up the gochujang and make it into a liquid slurry that might work as well. Also dont forget to add some shrimp, oyster or anchovy paste as well as a few dashes of japanese hondashi soup base powder to your kimchee.
as a matter of fact marinades do not penetrate fully into the meat. The marinade only penetrates maybe 1-2 cm into the outside layer but the longer you marinade the more concentrated the flavor gets. I recommend the video made by adam ragusea about marination.
I used to have Dino Ribs every year at sleepaway camp. It was a yearly event at our summer camp, and even though they were never good, that never seemed to take away from the intensity that that day held over our summer. Thanks for bringing me back to those days, Max! Happy Thanksgiving!
Professional bbqer herSo basically the fermentation process has loosened the meat allowing more channels for the brine to travel into the meat. The channels are microscopic however so it doesnt look much different texture wise. When it cooks nice and slow those juices are traveling all throughout the meat even distributing the heat allowing for that all red color.
So the kimchi one turned pink because of the salt that mixed in with the spices in the juice that Gives the meat its color as it penetrated during the curing process kinda like corned beef
I really enjoy watching your videos. I was looking at your jerky brand and noticed that you charge $9.99 for 2.5 Oz total weight? Is there something I'm missing , or is it made out of gold? Our prime cut jerky retails at $21 for 16 oz With 8 different flavors available.
I am a bit confused about the fermentation part. Fridge cold temp stops the fermenting no? So the meat is only marinated in fermented sauce. But not fermented itself. Am i missing something?
you didn't ferment anything in the fridge. you just marinated it for a really long time. those bags would be balloons if there was any fermentation happening
To everyone who sees this comment, keep pushing in life and never give up. Can't wait to see you successful one day and May God bless you!!! ❤️❤️❤️❤️❤️
As a Korean it feels hella cursed to see those ingredients being used this way, especially kimchi and ssamjang. Gochujang is usually for pork but that's relatively normal, and the soy sauce is completely fine since that's what we use to season the ribs (is literally the galbi he mentioned).
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
The fermentation in the kimchi produces nitrite (like pink curing salt) that turns the meat pink like in pastrami.
Exactly. To add more detail, cabbage contains nitrate which is converted to nitrite by the fermentation process. Also, the fermented shrimp or other seafood often used contain nitrite as well.
intresting
Thats why flamingo's are pink.. is the shrimp they eat.
@@martijnbuunk Flamingo Brisket...
I could be wrong but im pretty sure the pink colour in curing salt is an added dye, as the potassium nitrite is poisonous in large amounts. Not saying there isnt a chemical reaction that changes the colour of the meat, i have no idea. Supposedly they colour the curing salt to make it harder to be consumed accidentally.
I love that you’re injecting more humour into these videos. What a pleasure it has been to watch your channel grow.
Gotta admit, Max has made me so curious about different sauces that I’ve never heard of because he does one thing that I wish other food channels did: he breaks down the flavors, and some of the primary ingredients. As someone who’s super sensitive to flavors and smells, I’m super picky, and whenever I learn about something new and asks what it tastes like, I never get specifics, nor do I ever hear about the primary flavor agents, so Max breaking it down and getting into flavor profiles helps a lot, it makes me happy.
Max is cringe.
@@Catholic.Supremacistmax is cool guy
Thank you Max for posting this video today! I was just told that I have a non cancerous brain tumor. This video has really brightened my day!
I hope you get better
Hope you recover fast. One of my relatives has brain cancer and going thru a lot so I understand. Prayers and best wishes...Fighting!
This is a copy paste comment from a guga foods video
@Com-rat but if you've got a life threatening issue and depressed, wouldn't you want some support from diff channels you enjoy? It's cool in any case. Don't sweat the small stuff.
I hope you are not lying for public sympathy.
I really sick, I wish you healing
As a Korean, I've been eating all of those delicious fermented dishes and sauce for 26 years every single day, but I would happily exchange them with DINO RIBS with no hesitation.
Are you not Asian? Max seems to think Asian and Korean are two different things...
@@HillsPatrolTD42 I think Max wanted to clarify that Kimchi, Ssamjang and Gochujang is Korean dish and sauces even though they can be defined as 'Asian'. On the other hand, saying soy sauce as Korean sauce can be controversial since every East Asian country has their own soy sauce with different origins. So referring those sauces as 'Korean/Asian' dishes seems okay to me.
@@jrcha0450 personally, I don't think he has a clue what he's talking about. But I appreciate the reply. Cheers.
@@HillsPatrolTD42Korean here because samjang gochujang and kimchi are Korean they are Asian but these specifically come from korea
@@HillsPatrolTD42which is why max was making the comments of more specifically Korean
FYI, Ssamjang is a sauce which has both Doenjang (fermented soybean paste) and gochujang (the chili paste) among other ingredients/seasonings... As for kimchi, it does have some nitrates and nitrites, so will cure the meat a bit.
Just ordered the jerky, can’t wait to try it! Also used your rib roast recipe and it kiiiiiiilled at thanksgiving. Thanks for all the cooking knowledge, I’ve learned so much from you!
I’m always looking forward to a new full sized video from Max🎉
We'll braise pork ribs with kimchi, including the brine. Give it a try. The juices of the pork will flavor the kimchi as well as the kimchi flavoring the pork ribs. On the kimchi, if you add some fish sauce and puree Korean pear, it definitely kicks the kimchi to a new level.
Really cool experiment Max! As you might already know, a lot of Koreans eat a cut of grilled meat in a ssam (lettuce wrap with a piece of meat, rice, kimchi or other veggie, sesame oil with salt, ssamjang, garlic, maybe a perilla leaf) or also straight up grill some pieces of kimchi to then eat in combo with the meat piece. So the kimchi marinated ribs being the favorite in this video matches up with a common Korean grilling and way of eating!
Seeing Tibby makes my day better and informative of the brining method.
Technically since al the products sold on the market need to be pasteurised prior to selling, the only bacteria allowed in the bags are the ones in the meat. Same goes for enzymes, which are usually inactivated to prevent products from going bad. Ironically, furthermore, the ones in the meat are aerobic bacteria, which means that putting the meat in a plastic sealed bag will prevent them from proliferating. That s why the sous vide technology was invented in the first place, to preserve foods for longer amount of times by decreasing the action of aerobic bacteria. What he did there is what is called "wet aging" the meat, but he added a marinade of some kind.
I was looking for this comment. Thank you. 👍🏿
Hello, I'm enjoying watching it. I am Korean.(south of course) I was so glad to seeing many traditional Korean sauces at my subscribing channel. Next time, I'd like you to make it with a sauce called "chogochujang." Chogochujang is the thing that add vinegar in red pepper paste(gochujang). I think there will be a more interesting flavor. Thank you for loving Korea, and have a nice day. ❤️
Max always makes everyone’s day better when he makes a new video.
Nup, usually it ruins it with his incredible lack of knowledge and blatant fumbling through the egotistic bullshit.
@@HillsPatrolTD42u bot u can’t ever cook as skillfully as him 😂😅
@@mohammedkhan7231 awww did you get butthurt that someone doesn't like your youtube cook? Fragile fucker, aincha? You have no idea what skills I have, typical keyboard warrior... go back to your goat.
The Kimchi one probably did that because it was actually fermenting the meat, where the other sauces were most like been through more processing such as boiling which stops the fermenting process from continuing.
MEET?🤣🤣
A fine specimen of a Tibby. Probably the most elegant Tibby I've ever seen!
Also, those short ribs do look fantastic. I'm going to have to get some to try.
Steak pillow 😅lol u are wild max
5:19 the feed me😂
My turkey cams out awesome on Thanksgiving thanks to you! YOU ARE MY FAV. I can NOT wait to get into more meats!
For Christmas he's probably giving everyone Max jerky
Love your videos. Definitely deserves more views.
Always loving this content. As always, keep it up.
I got tons of inspiration after watching this.
Can you try to make an Indonesian Rendang with dry-aged meat?
Max there is a bbq restauran that serves Gochujang Brisket and Kal Bi Plate Short Ribs called heirloom market. I would love to see your take on these recipes based on what I saw from this video.
Wow. Sounds amazing I’ll check them out thx!
It's in Atlanta Georgia lol
my bad about location but should seriously check it out. more like texas inspired
@@MaxtheMeatGuy
@@MacklinLee Georgia is literally packed with Korean restaurants, as well with some parts of Los Angeles. LOL
That could run for the best meat video I've seen. GUGA eat your heart out!!
Thankyou Max. I want some of the jerky boii
Me 2 boiiii
Max, this was another great video! I’ve always wondered. How much video time is on the cutting room floor when you make these videos?
The thumbnail probably took 10 litres of pure Korean tears
Fun fact, Galbi/Kalbi is pronounced with more of a K sound than a G sound, though I see it spelled both ways.
Don’t ask me why, I’m Korean but I’ve actually been adopted by the whitest people I’ve ever met (Love you Mom & Dad). There are a few things I’ve seen like that actually where I see it spelled with a G but it’s pronounced with a K sound.
I think the only one worth it is kimchee unless you make a semi-liquid slurry out of the samjang. It would b ok to add corn syrup and sugar to that slurry and a little more salt or soy sauce.
Just an idea from a guy from a household where kimchee and gochu are a major daily household theme. If you sweeten up the gochujang and make it into a liquid slurry that might work as well. Also dont forget to add some shrimp, oyster or anchovy paste as well as a few dashes of japanese hondashi soup base powder to your kimchee.
That's a content packed video! Great experiment, thanks for sharing
4:47 hoping for easier entry here... There we go, uugghhh, not bad!
The Kimchi result looks a lot like something called "petit salé". It's a type of brined pork meat and it looks very similar.
that transition was so good tho
김치 & 고기 조합보고 좋아요 박았다 맥스형 사랑해ㅠㅠ
It is a very good combo!
Im so jealous... i absolutely love korean food, and obviously beef ribs are ridiculously good. So yeah. Put me on toast cause im jelly.
I love learning how to cook different meat from you
You know you've seen too many Guga videos when you look at the title and your first reaction is "Only 10 days?"
Amazing video as always, Max! ❤
as a matter of fact marinades do not penetrate fully into the meat. The marinade only penetrates maybe 1-2 cm into the outside layer but the longer you marinade the more concentrated the flavor gets. I recommend the video made by adam ragusea about marination.
Love when he drops a new video
I used to have Dino Ribs every year at sleepaway camp. It was a yearly event at our summer camp, and even though they were never good, that never seemed to take away from the intensity that that day held over our summer. Thanks for bringing me back to those days, Max! Happy Thanksgiving!
Hope you had an amazing thanksgiving Max!
Love your videos!
"30 second speedrun"
"Then, you got to wait for 1-2 hours"
Great video as always max Strus
All of these steaks are rarer than me getting a 100 in my classes at school
2:22 that is super accurate to my first time eating kimchi
Professional bbqer herSo basically the fermentation process has loosened the meat allowing more channels for the brine to travel into the meat. The channels are microscopic however so it doesnt look much different texture wise. When it cooks nice and slow those juices are traveling all throughout the meat even distributing the heat allowing for that all red color.
(Im a liar and have no idea what im talking about
Hey Max, I was thing of a video idea where u do cheap perfectly seasoned steak vs expensive no seasoning wagyu
Need to get you some of the premade kinchi sauce next time. Ddoenjang also would have been a fun one
Is it possible to buy max jerky outside of USA/Canada?
Kimchi aged meat meta! En Taro Adun!
“Dino ribs are the biggest, baddest ribs on the playground” *shows a clip of Godzilla at **0:04*
2:42 where’d you pull that cucumber from, Max? 🤔😂
Magic
When are you doing the kimchi brisket?
Bro no way max slept on the table for 10 days 💀💀
Cool video. First time on your channel. I visited your website, do you have plans for any plant-based jerky? Thank you.
BRUH AINT NO WAY THATS CHOICE GRADE 💀
your video inspired me to make kimchi!
So the kimchi one turned pink because of the salt that mixed in with the spices in the juice that
Gives the meat its color as it penetrated during the curing process kinda like corned beef
Why did RUclips recommended this video for me after 1 year=)
Fire video 🔥🔥🔥
The Gochujang short ribs are going to be AMAZING.
I am pretty sure none of my fellow Koreans would have gone this far. Beef in KIMCHI is WILD.
Wait I don't see any Kalbi recipe in Max's channel :O Did he not post one yet? Asking as a newbie fan
congrats to max for finding a dinousaur and taking it's ribs for content
I wonder who eat all of this meat and how much left over you have and if you eat alone how much days it set up in your refrigerator
tibby needs to be featured more often
Thumbs up for Tibby!!!! Thumbs down for RUclips unsubscribing me from your channel Grrrrrr.
Man, those meat stripped bones and the smokes bone, would make an awesome stock
As a fellow griller/cooker, yes. Always use the bags, Max. Much easier, haha.
I really enjoy watching your videos. I was looking at your jerky brand and noticed that you charge $9.99 for 2.5 Oz total weight? Is there something I'm missing , or is it made out of gold? Our prime cut jerky retails at $21 for 16 oz With 8 different flavors available.
What is your jerky brand? $21/lb is cheaper than our cost, we use premium ingredients and it is a high quality product. Fda facility etc
BETTER STUFF THAN YOUR KNOCKOFF
Could you try something similar to this with brisket?
I wish I had money to buy a bag of every flavor of your max jerky
As a korean i would like everyone to know to try gochujang with brocolli or lettuce its really good if u do
Oh it is good on almost EVERYTHING and I am a super white Yankee American
Looks good and very delicious! thumbs up...
What happened to method 1. Did i miss it?
Where did you go to get Dino ribs? Do you have a local butcher near you? Or do you order special things like Dino ribs online?
5:12 probably the best meal in the video tbh
As a korean im proud of you Max
He did it, he crafted exalted flesh IRL.
05:34 OMG, that meat Pillow 😲😲😲
Max l love your videos keep it up ❤❤😊😊
Will max jerky ever be available in Europe?
"A cat on the cutting board?" Yeah. You really did spend some time in Asia.
I am a bit confused about the fermentation part. Fridge cold temp stops the fermenting no? So the meat is only marinated in fermented sauce. But not fermented itself. Am i missing something?
I have no idea why I watch these videos despite the fact that I've never eaten beef. Love your videos though ❤
The meat is looking good but what's the point of speedrun timer if the video keeps cutting and skipping the scenes?
you didn't ferment anything in the fridge. you just marinated it for a really long time. those bags would be balloons if there was any fermentation happening
You should make Birria Jerky!
To everyone who sees this comment, keep pushing in life and never give up. Can't wait to see you successful one day and May God bless you!!! ❤️❤️❤️❤️❤️
We need longer tibby commercial break.
As a Korean it feels hella cursed to see those ingredients being used this way, especially kimchi and ssamjang. Gochujang is usually for pork but that's relatively normal, and the soy sauce is completely fine since that's what we use to season the ribs (is literally the galbi he mentioned).
Why does this look like the different versions of a buff you can get in Elden ring?
I thought it said 10 years 😂
As a Korean that grills and smokes a lot, Kimchi marinade - pork
Gochujang marinade - pork, chicken
Soy marinade - beef, pork, chicken
Ssamjang - pork
Next... Guga will extend the marinade for 3 months to a year & use Waygu. 😂
Max you make me so hungry it just looks so good man I just want to eat it
Did I miss the section, or was the hot & fast cooking of the thin slices not included in this video?
Was the meat put on room temperature or in the freezer for 10 days