America's Only Michelin-Starred Korean Barbecue Has an In-House Dry Aging Room K-Town
video description
Date: 2020-05-20
Related videos
Comments and reviews: 10
Jinhan
1. The newest trend of Kbbq in S. Korea is that customers DO NOT cook their meat but the restaurant staffs do all the cooking for you. 2. The top end kbbq places in S. Korea have top notch wine lists 3. Western culture emphasizes on resting the meat after cooking but kbbq never does. I wonder if Eater will ever break down these two methods to see the pros and cons of the two.
reply
1. The newest trend of Kbbq in S. Korea is that customers DO NOT cook their meat but the restaurant staffs do all the cooking for you. 2. The top end kbbq places in S. Korea have top notch wine lists 3. Western culture emphasizes on resting the meat after cooking but kbbq never does. I wonder if Eater will ever break down these two methods to see the pros and cons of the two.
reply
SohnTravel
Bro are you out of your mind? Never say dumb s like they don't do this in korea lmao that pissed me off. You're making us look bad. What I'm trying to say is that most of the high-end Kbbq places in S. Korea does have dry-aging room/system. Anyways thanks for shouting out our food. Bye
reply
Bro are you out of your mind? Never say dumb s like they don't do this in korea lmao that pissed me off. You're making us look bad. What I'm trying to say is that most of the high-end Kbbq places in S. Korea does have dry-aging room/system. Anyways thanks for shouting out our food. Bye
reply
Pheminon
I think the one thing that triggered me most about this is how the lady at 5: 02 didn't twist the bottle to avoid spilling the wine. Like, I normally wouldn't care, but if you're a Michelin star restaurant, you should have all of your grounds covered for an undercover reviewer coming in.
reply
I think the one thing that triggered me most about this is how the lady at 5: 02 didn't twist the bottle to avoid spilling the wine. Like, I normally wouldn't care, but if you're a Michelin star restaurant, you should have all of your grounds covered for an undercover reviewer coming in.
reply
Uju
I am tired of Matt condescendingly talk about Korean foods in Korea. I am sure he has been to Korea, and he thinks he knows Korean dining scene, but I wonder if he has been to the right places. If he is so correct, why are so many Korean people in America miss their foods of the home country?
reply
I am tired of Matt condescendingly talk about Korean foods in Korea. I am sure he has been to Korea, and he thinks he knows Korean dining scene, but I wonder if he has been to the right places. If he is so correct, why are so many Korean people in America miss their foods of the home country?
reply
HAZOX
it was so cold in there lol Asians can't tolerate the cold, I worked at this wearhouse where when you opened the freezer, smoke would quite litterally take over the whole place, and they would make me work in there for hours lol, without a jacket
reply
it was so cold in there lol Asians can't tolerate the cold, I worked at this wearhouse where when you opened the freezer, smoke would quite litterally take over the whole place, and they would make me work in there for hours lol, without a jacket
reply
fattymoko
Hell, I was just starting to enjoy this video and in walks Nick Solares. One of the world's most pretentious foodies. Ruined the experience. Learns about Coke. Spreads the concept that Coca Cola is great on aged beef. Pretends it's his idea.
reply
Hell, I was just starting to enjoy this video and in walks Nick Solares. One of the world's most pretentious foodies. Ruined the experience. Learns about Coke. Spreads the concept that Coca Cola is great on aged beef. Pretends it's his idea.
reply
Joonha
Well, wine and soju fulfil different functions. Soju is a pallet clenser with very little flavout. Good red wine complements the flavours and enhances it. One merely needs to find the correct pairing.
reply
Well, wine and soju fulfil different functions. Soju is a pallet clenser with very little flavout. Good red wine complements the flavours and enhances it. One merely needs to find the correct pairing.
reply
Mish
MATTHEW: This is 'kkaennip', this is a Korean perilla leafNICK: IT ALMOST LOOKS LIKE A SHISO LEAF (SNIIIFF)Perilla leaf and Shiso are the same thing. He just called it by its Japanese name. XD
reply
MATTHEW: This is 'kkaennip', this is a Korean perilla leafNICK: IT ALMOST LOOKS LIKE A SHISO LEAF (SNIIIFF)Perilla leaf and Shiso are the same thing. He just called it by its Japanese name. XD
reply
ICE
Did the bald head say Wagyu? A Korean restaurant using wagyu (Japanese beef? then Hanwoo (Korean beef? Baldy should learn more about things before he spit out none sense. Meat show? LMAO
reply
Did the bald head say Wagyu? A Korean restaurant using wagyu (Japanese beef? then Hanwoo (Korean beef? Baldy should learn more about things before he spit out none sense. Meat show? LMAO
reply
JaegerDrak
Any one notice how Nick's accent is like a Boston guy trying to do an english accent but he forgets to do the accent after 5 minutes? Dude is annoying af
reply
Any one notice how Nick's accent is like a Boston guy trying to do an english accent but he forgets to do the accent after 5 minutes? Dude is annoying af
reply
Add a review, comment
Other channel videos
2:22
