The fermentation in the kimchi produces nitrite (like pink curing salt) that turns the meat pink like in pastrami.

@void.reality

6 ай бұрын

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.

@LaLaLaXnd_4

6 ай бұрын

intresting

@martijnbuunk

6 ай бұрын

Thats why flamingo's are pink.. is the shrimp they eat.

@halyoalex8942

6 ай бұрын

@@martijnbuunk Flamingo Brisket...

@jasonmackintosh1253

6 ай бұрын

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.

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

6 ай бұрын

Are you not Asian? Max seems to think Asian and Korean are two different things...

@jrcha0450

6 ай бұрын

@@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.

@HillsPatrolTD42

6 ай бұрын

@@jrcha0450 personally, I don't think he has a clue what he's talking about. But I appreciate the reply. Cheers.

@kkingdrs6630

6 ай бұрын

@@HillsPatrolTD42Korean here because samjang gochujang and kimchi are Korean they are Asian but these specifically come from korea

@kkingdrs6630

6 ай бұрын

@@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.

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.

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!

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!

@juancotrino8440

6 ай бұрын

I hope you get better

@alexanderdantonio8999

6 ай бұрын

Hope you recover fast. One of my relatives has brain cancer and going thru a lot so I understand. Prayers and best wishes...Fighting!

@Com-rat

6 ай бұрын

This is a copy paste comment from a guga foods video

@alexanderdantonio8999

6 ай бұрын

@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.

@frimmbits

6 ай бұрын

I hope you are not lying for public sympathy. I really sick, I wish you healing

I’m always looking forward to a new full sized video from Max🎉

Max always makes everyone’s day better when he makes a new video.

@HillsPatrolTD42

6 ай бұрын

Nup, usually it ruins it with his incredible lack of knowledge and blatant fumbling through the egotistic bullshit.

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!

Steak pillow 😅lol u are wild max

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.

Seeing Tibby makes my day better and informative of the brining method.

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.

@tompupino424

6 ай бұрын

MEET?🤣🤣

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. ❤️

Always loving this content. As always, keep it up.

My turkey cams out awesome on Thanksgiving thanks to you! YOU ARE MY FAV. I can NOT wait to get into more meats!

That's a content packed video! Great experiment, thanks for sharing

Love your videos. Definitely deserves more views.

I got tons of inspiration after watching this. Can you try to make an Indonesian Rendang with dry-aged meat?

Amazing video as always, Max! ❤

For Christmas he's probably giving everyone Max jerky

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, this was another great video! I’ve always wondered. How much video time is on the cutting room floor when you make these videos?

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.

@MaxtheMeatGuy

6 ай бұрын

Wow. Sounds amazing I’ll check them out thx!

@MacklinLee

6 ай бұрын

It's in Atlanta Georgia lol

@jamespagdilao2531

6 ай бұрын

my bad about location but should seriously check it out. more like texas inspired @@MaxtheMeatGuy

@comraseneke

Ай бұрын

@@MacklinLee Georgia is literally packed with Korean restaurants, as well with some parts of Los Angeles. LOL

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 could run for the best meat video I've seen. GUGA eat your heart out!! Thankyou Max. I want some of the jerky boii

@mosambiqu3

6 ай бұрын

Me 2 boiiii

Hope you had an amazing thanksgiving Max!

I love learning how to cook different meat from you

Love your videos!

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!

Great video as always max Strus

Need to get you some of the premade kinchi sauce next time. Ddoenjang also would have been a fun one

your video inspired me to make kimchi!

Hey Max, I was thing of a video idea where u do cheap perfectly seasoned steak vs expensive no seasoning wagyu

The Gochujang short ribs are going to be AMAZING.

I love ribs.

김치 & 고기 조합보고 좋아요 박았다 맥스형 사랑해ㅠㅠ

@Tomnickles

6 ай бұрын

It is a very good combo!

As a fellow griller/cooker, yes. Always use the bags, Max. Much easier, haha.

Max you make me so hungry it just looks so good man I just want to eat it

Cool video. First time on your channel. I visited your website, do you have plans for any plant-based jerky? Thank you.

2:22 that is super accurate to my first time eating kimchi

“Dino ribs are the biggest, baddest ribs on the playground” *shows a clip of Godzilla at **0:04*

Im so jealous... i absolutely love korean food, and obviously beef ribs are ridiculously good. So yeah. Put me on toast cause im jelly.

As a Korean that grills and smokes a lot, Kimchi marinade - pork Gochujang marinade - pork, chicken Soy marinade - beef, pork, chicken Ssamjang - pork

You should make Birria Jerky!

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

When are you doing the kimchi brisket?

Man, those meat stripped bones and the smokes bone, would make an awesome stock

Is it possible to buy max jerky outside of USA/Canada?

Could you try something similar to this with brisket?

Fire video 🔥🔥🔥

All of these steaks are rarer than me getting a 100 in my classes at school

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.

Looks good and very delicious! thumbs up...

When I was younger I did to and they had to get it out of my head

2:42 where’d you pull that cucumber from, Max? 🤔😂

I wish I had money to buy a bag of every flavor of your max jerky

LOOKS SO GOOD I WANT 1

4:47 hoping for easier entry here... There we go, uugghhh, not bad!

Max l love your videos keep it up ❤❤😊😊

I loved his speedrun lol 😂

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?

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

Gochujang should be the only one that is spicy? The only Kimchi I have ever had was the kind that was super spicy lol. More spice on that kimchi Max!

You know you've seen too many Guga videos when you look at the title and your first reaction is "Only 10 days?"

As a korean im proud of you Max

Did I miss the section, or was the hot & fast cooking of the thin slices not included in this video?

We need longer tibby commercial break.

BRUH AINT NO WAY THATS CHOICE GRADE 💀

I shot a whitetail buck yesterday about to make some tenderloin how should I do it

What happened to method 1. Did i miss it?

congrats to max for finding a dinousaur and taking it's ribs for content

i love 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.

you should make dubo soup my grandma makes it all the time best food on earth

awesome video

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?

He did it, he crafted exalted flesh IRL.

Can’t find the 50% off KZread storefront. Checkout shows full price?

Super cool!

About your jerky company, does it not support shipping worldwide and only limit to America instead for now?

Hi max nice video. I'm watching from italy

Will max jerky ever be available in Europe?

Where do I get the merch?

That MEAT 🤤.

Where is the youtube link for the jerky?

I like how he put a godzilla (1954) clip in it as a dino rib

Stahp I'm getting hungryyyy

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.

@danl914

6 ай бұрын

(Im a liar and have no idea what im talking about

Cant find link in YT for jerky to get 50% and i want to try your jerky

Awe max, i got some Purple heart wood if you like purple handled knives, plus i could put meteorite in there so your knife would be out of this world like these ribs!

What was the purpose of cutting the one rib off and slicing it?

9:53 lmao

Was the meat put on room temperature or in the freezer for 10 days

Thumbs up for Tibby!!!! Thumbs down for KZread unsubscribing me from your channel Grrrrrr.

Max, i just saw some kpop content where they went to a outback steakhouse in korea and had something called a double bone steak where the star was the bone marrow. They called it gods marrow cause its suppose to be heavenly 😂. Can you ck it out and rate it?

Yabba dabba delicious!!!