As a Korean person, I approve of this recipe. Stays true to the actual dish. Seeing a non-Korean person nailing GalbiJjim like this makes me proud. Out of all foods he could've made, I'm so glad he decided to make my fav dish of all time.

Been having a dark night tonight and this popped up on my phone "new upload". Really helped take my mind off doing something stupid amazing video and helped me more than you will ever know john. thank you

@foodbusker

4 жыл бұрын

They say the darkest point is before the dawn. I’ve certainly had some dark nights brother. If you want to be somewhere you’ve never been before, you need to do something you’ve never done before. It starts with reaching out & telling someone how you really feel. Godda take that risk & keep taking it. Thanks for you’re comment bro. Thinking of you ✊

@Josssssssssssssssssh

4 жыл бұрын

Hey, if you ever want to chat about anything I'm happy to listen. Just message me on here 👍

@invisiblekid99

4 жыл бұрын

@@foodbusker John Quilter wish I had the guts. With all this mess with COVID and being laid off I so want to just ditch my crappy but reasonable paid factory job and get a food truck some charcoal grills as well and just do what I love doing. But man, it's just a step I'm not sure I can take. Keep happy JFH Media

@theendoftimetravel

4 жыл бұрын

Could you repeat the name of the Korean chilli flakes you used? Also you mentioned something when you put in the sesame oil, something else, couldn’t here that either?

When’s the recipe book coming out? Like seriously, we need this 👌🏼🔥

Beef short ribs Korean soy sauce 150 mils 700 mils of water 150 to 200 mils soju Korean liquor Black pepper 20 garlic cloves 2 tablespoons ginger 1 Korean pear 4 spoons Korean chili flakes Add honey Sesame oil Peel one carrot and one potato One yellow onion One muli ? Rice cakes Please add to recipe if it isn’t perfect. I tried to follow along the best I could. Enjoy 🥰

@rootsrhythm

Жыл бұрын

Thank you for writing this out!

@168tsai8

7 ай бұрын

Muli (Korean Radish/Daikon Radish as substitute).

The amount of joy you had during the cooking was amazing, it really brought a smile to my face!

Amazing video John! So excited to finally have a good recipe for this dish.

I am sooooo happy for this vid. I am definitely going to try it asap!

Absolutely loved this! Thank you so much for sharing. Please keep up the great work. You are one of my favorite food KZreadrs.

6:48 Purchased mum a pressure cooker. She's made 1 dish since then ... invited me over (nice, yea?). It was *the most succulent chicken* I've ever had and shared that thought with her. She shrugged *meh* . I said, "Mum, no one cares from whom gave you this, but never underestimate how *flippin delicious* this tastes!" --- stepping off the soapbox ---

Dude. So many channels to choose from but THIS is where it's at. You got a gift. Keep spreadin the LOVE.

Wow! Really lovin' this episode...looks really really delicious!

ABSOLUTELY LOVED EP 1 AND EP 2 OF THIS DISH !!!

Great video! Makes me excited to try cooking this

Yet another absolute banger! Definitely gonna need to try this at home. Hope you're doing well John!

Never seen anything like this! Looks awesome John

Love your work, John

That looks good as hell, John. Nicely done :)

Love it, JQ! Will definitely try this myself. It's been said a million times already, but your schtuff is just improving Every. Single. Time. And, as you can see from some other comments, you're accompishing what sharing food is all about: love, peace and happiness. So 'simple', yet so important. All the best.

Awesome video, as always

Great episode! Had a bit of everything. Good to see other people involved, evaluating it etc. Would like to hear more of their comments though.

Brilliant love the vids

Love the new format of the show 😝

Looks delicious!

That looks outrageous! Also had my sage pressure cooker over 3 years now and it’s still going strong

Love your content and the way you get people involved. Respect for what you're doing and the sense of community you foster! I hope we get to see some food truck action this summer, after this all blows over!

Drooling

Maaaan this is the best work up to the finest detail I love it👏👏👏👏👏👏👏👏👏😋😋😋 I am going to do this this dish. Great work 🙏🙏💐💐💐

That sear on the meat after it was done looked soooooooooooooo, a-hem, oooooooooooo amazing. I'm on lock-down, like many of us, and this reminded me of my Korean friends that cooked this many years ago for me. I literally wanted to lick the monitor, but it's not socially acceptable anymore. I tried making it on my own a couple years ago, and without the Korean chili powder, it just wasn't the same. Cheers, mate!

Great video!

amazing recipe, love your channel m8! cheers from chicago

@foodbusker

3 жыл бұрын

Thanks bro✌️

John... John... you are the refreshing light in this precarious time that we are living at the moment. You with your energy give me hope and make me happy. Thank you. Thank you for making me feel good. I’m in Italy, I live here and factories are closed. We have earthquakes going off now at the moment as well. It’s a simple thing that you do that makes me feel better......

@poutygorilla2698

4 жыл бұрын

I'm thinking of you and the hardships you are facing. We in the US are next in line for the heartache. ♥️

@Ocunfurco

4 жыл бұрын

@@poutygorilla2698 I've heard.. stay safe! Stay in doors of you can.

8 couldn't help but smile watching your enthusiasm and passion and love. Thabk you for sharing.

A Surefire Awesome Bowlsome....looks superb

hell yeah! always loved it when you made food and served it to other chefs and experts especially Matt Burgess was always awesome in those videos cool to see him back

Look's sensational, great content JQ, :-)

I'm so happy to see people taste your food once you have made them. The best part of Food Busker is the connection over sharing food.

One day I hope you will write down the recipe in the description box!

Wow that is legit 갈비찜

Hmmmm...I love it! = ) Greatings from Germany.

Ditch dry turkey, eat cockerel for Christmas! Loved the video JQ!

Knocked about one out of the park Mr Busker. I'm absolutely in awe of everything you do. If you ever come to Michigan for any reason ( not something that one says ) but if you do I would love to meet you and shake your hand. #increasethepeace #spreadthelove

I live in LA and go to Sun Nong Dan numerous times. I've always wondered how to make this at home and you sir just did all the manual labor. Thank you! I can't wait to try your recipe.

Oh man, that does look amazing. Need a bowl of rice though to go with it.

Hope you're doing well during all this madness John.

John, this is awesome. I was out in LA in 2018 and this was one of the dishes I had out there for the first time. I've made a few versions of it at home with varying degrees of success, but I need to try your version soon! My mouth is watering just watching. Cheers! Hope you're staying sane and safe out there.

@anitazee2794

Жыл бұрын

Hi!! Did you end up recreating this? How did it taste in comparison to sun nong Dan?

You must have an excellent pallet to be able to do these things that you do I really want to try this unfortunately I live in Minnesota and we have no curry in stores I would have to order everything online but I would love to make this you make it look so delicious thank you for your efforts

Johnny-boi aka Daddy Quilter, you are severely underrated. The sheer versatility of the foods that you bring to us is magnificent, not to mention that you always bring the best version out to the table. Thank you for being you, and never stop being you. I'll follow you to the end : 3 Increase the peace Boom

Damn, I just ate and I am salivating. I would gladly eat that with a bowl of rice everyday. I cant wait to try your recipe!

What an amazingly good looking galbijjim. As a Korean, I am quite sure that it must have tasted amazing too.

As per, total dominance of the ingredients. Smashed it out of the park, can't wait to get the right ingredients to 'av a go. 10 + mins again! Seriously? You are spankin' it!

I happen to be a self-proclaimed Korean food specialist, and I'm offended I wasn't invited for this taste test! Looks delicious!

Woooo so amazing and look delicious 😋😋😋😋😋😋 Thanks for good recipe Happy marry Christmas 🎄⛄🎄⛄🎄⛄ and happy New year 🎉💞🎉💞🎉💞

Ohh boy, that’s an insane dish. I’m flippin our

Looks amazing! Never had this dish but I love me some stew so I'm definitely gonna look out for this when everything is normalized hopefully. But recreating it would be hard because that's some next level stuff :P

I cant wait to give this a go John! Looks awesome!! One European dish that does have a cheeky sweet edge to it is Belgian Beef Stew.....it uses Syrup De Liege which is like jam! 100% worth trying out dude!!

Yes Chef!!!! Currently sat in Hanoi with my Korean wife watching this, she's just politely requested Galbi Jjim for our Sunday dinner! Does the Korean Grocer have a website? My brother back in the UK is always after Korean groceries.

Gotta try this! I gave some Gochugaru to friends and family a while ago. ('Cause I had to buy a whole kilogram.) And everybody loves it! It's not as hot as to instantly burn your brain out. So it's easier to handle than other chili flakes. One thing, that came to my mind: this recipe might work out fine with oxtail, too. Same procedure as with the ribs: they both call for beeing cooked for quite a while. Thanks for sharing. And stay safe!

I'm going to try this on the weekend! My Mrs is Korean :D

Goddamm you crushed this, it looks amazing.

Welcome to the white boy club! Fantastic. So hard to get folks here in rural Colorado to embrace traditional korean cooking. Nice job.

love my instant pot

I've never used red pepper flakes in galbi jjim before, it looks really good with it in. Apple juice and honey instead of corn syrup , great idea!

@foodbusker

3 жыл бұрын

Back of the net!✌️

Great recipe Chef! (BTW, link to Sage Fast Slow Pro is missing & promo code not working on Sage website)

Oh yeah

Hello, just wanted to say good job btw! Traditional Korean recipe you would use a homemade plum syrup (instead of honey)almost taste like a super sweet wine and or Asian pear + some sugar. I personally like stevia as a replacement. I forgot what it's called in Korean but you can buy it at the Korean stores. We also use daikon radish instead of potatoes but some like potatoes too. We also throw in a lil extra hot pepper of choice towards the end of cooking time, I like the tiny Thai chilis personally. God bless, hope you try these suggestions next time! 🤩😇😃🤤🇰🇷🌶🍖🍲

By far the most epic and closest to the original Sun Nong Dan menu on KZread, and the maker who is not Korean!

YES PROUD KOREAN MOMENT. you should try the more traditional non-spicy one.

@Apocalypz

4 жыл бұрын

He has tried it which is why he made this video. Perhaps I didn't understand your comment.

@HawaiianPunchlover

4 жыл бұрын

this galbijjim he made isnt REALLY traditional. kzread.info/dash/bejne/gp6BuaqTY9jIo7Q.html it looks more like this

Looks amazing! Is there a reason you grated the ginger, garlic, and pears instead of just adding them in chunks?

I'd love a recipe with the rough measurements of everything

Fuuuuccccckkkk that looks amazing!

Great vid (as ever), John! Please could you post the link to the pressure cooker ? I see a discount code, but not a link. Also, would definitely love to see some more pressure cooker recipes - in particular explanations about how you could transpose recipes that are traditional braising recipes etc.

@brolohalflemming7042

4 жыл бұрын

Link here www.sageappliances.com/uk/en/products/cookers.html and I sense some more shopping in my future.. Previous vid convinced me to buy their 'Perfect Press' grill/panini/toaster of awesomeness. As for braising, either do that in a regular pan first to get that caramelisation, or I think the Sage cooker is a combi pressure/slow cooker that also lets you sear & braise before pressure cooking. Doing it the way John did has the additional bonus of less pans to wash up :)

Omg this looks incredible! Thank you for putting so much effort into making this! I need to get some short ribs to make this 😭🔥🔥🔥

Save my life!!! I missed it after leaving LA!!

It looks way better than what my mum made

Can you please please please write the exact measurements! I badly want to try this out! - new sub!

Looks sick!

Do you have the recipe written down anywhere with the quantities? We'd love to follow along!

Gawd. I'm such an arse. I've loved you and your channel for several years! Sorry about that shite I was spitting a couple of weeks ago. Keep up the great work John.

Do you have a spot where we can get the complete recipe?

I don’t know If this has already been answered but what cheese do you use ?? Does it matter which one ??

What cheese was that on top chef?

As a Korean, I would pay money to eat your 갈비찜 with a nice pint of cold beer. A great take on the dish.

@moand7862

4 жыл бұрын

Do you know what type of cheese they use with this dish?

@kahux

4 жыл бұрын

@@moand7862 If it's the usual Korean cheese add-on, I'd assume low moisture mozzarella.

@moand7862

4 жыл бұрын

@@kahux thanks! Korean food has been a favorite for a long time, but I've never heard of cheese on top of anything Korean. This is totally new to me. Maybe this is a California thing?

@kahux

4 жыл бұрын

Nah. I'm in Seoul and we do it all the time. It's not "Traditional" and only dates back a few decades at best, but it's reasonably popular. It's fusion cuisine yeah, but it's widespread enough over here to be genuinely claim to be "Korean" fusion cusiine.

Great video man! The music is a bit loud i think

I forgot about the judging! I love that part. Also John, what kind of cheese do you use for this?

@foodbusker

4 жыл бұрын

Mozzarella 🤘

Love it that u are calling out as well bad ingredients...please keep going with it...on sugars try stevia, monk fruit or xylitol/birch...got to eat less inflammatory ie less sugars 😷😉

Why is the channel not called food busker anymore

Pressure Cooker? Fine! I feel like we all live in a pressure cooker at the moment. Hope we get out of it just gently braised... (And we will!)

I know you put out a warning about not being 100% authentic and all but I think what you made is about as authentic as you can get. I'd go so far as to say it's better than authentic, even. Especially with the searing and roasting of ingredients before braising. It's one of the things I wish we'd do more often in our dishes here in Korea. I understand why searing meats before braising or stewing or boiling wasn't a thing here, since traditional Korean food comes from a culture where you want to have as much food as possible for as little fuel as possible and all, but when it comes to sweet and savory I always felt like it'd be the next logical step in developing the flavor of our own cuisine. That having been said, if I had to make a suggestion, if you're looking for a one stop ingredient to replace corn syrup, look into green plum syrup. It's the "traditional" ingredient used in a lot of dishes like this, and the flavor profile it has is absolutely perfect for meshing with the extra searing you've done to the ingredients. I mean, it's not like high fructose corn syrup is "traditional" or anything. IIRC it's a fairly modern addition to Korean dishes that was used simply because it was a cheaper, more readily available sweetener back when people had less money, so no need to fret over authenticity over dropping the junk. Plus, in recent years Korean cuisine's been shifting away from corn syrup to healthier alternatives. Traditional sweeteners like sugar, green plum syrup, ground asian pears, and honey, for instance which are now more affordable to the general public, or other commercial alternatives like the new commercial oligosaccharide syrups that've been popping up here and there. Anyways, love what you did with the dish, John.

Great videos I just have one note: the music is still mixed a little loud relative to your voice.

Just wondering, why didnt you cook the vegetables together with the meat? wouldnt they impart some natural sweetness to the sauce?

Plum syrup!

John vs iron chef

If I may, perhaps lower the volume of the background music for next time. Otherwise great video, fun to watch as always.

hey busker, ive been following you and your cooking a while now and i have to thank you for that, some of your cooking tips and recipies are real game changers. but please lower the obnoxiously loud music you mix in your content.

Honey is the right choice. Back when I was producing several hundred pounds of honey each season, the people in the local Korean community would buy it by the gallon.

Tonkotsu is the ramen Tonkatsu is the fried pork cutlet

so, basically spicy beef stew?

What kind of cheese did he use?

@AlanBiffable

4 жыл бұрын

If it's based on the LA recipes, it should be mozzarella.

Deung Galbi

The first 6 times you said it - sounded to me like "garbage inn". However looks nothing like garbage. :)