As soon as he mentioned fond I thought he was gonna deglaze with white wine lol

@mr.potato2223

3 жыл бұрын

Ive seen this comment before Meh

@brazy2390

3 жыл бұрын

Lmao

@luxither7354

3 жыл бұрын

He's fond of fond.

@yeetsphaget9860

3 жыл бұрын

@@luxither7354 I haven't seen this comment before Not Meh

@mr.potato2223

3 жыл бұрын

@@yeetsphaget9860 hey

“with stuff from my grocery store” is such an important part that gets lost in endless arguments about “authenticity”. You think folks around the world drive two hours out weekly to some specialty market so they can get the right ingredients for their culture’s food? No, a culture’s food is defined by the ingredients that are openly accessible!

@mvpandrew93

3 жыл бұрын

Couldn't have said it better.

@dask7428

3 жыл бұрын

Yeah and those ingredients are typically found where your culture is like what kind of argument is that

@thestellarelite

3 жыл бұрын

So true.

@Becky0494

3 жыл бұрын

Das K except that’s not the case anymore. People have been emigrating for a long, long time, and they’ve had to make due with the ingredients that were accessible to them. If you don’t like it, well, idk what to tell you. People move and bring their cultures with them, and maybe they change a bit. Get over it.

@Becky0494

3 жыл бұрын

Das K to add to my comment: do only Chinese people live in china? Do only Italians live in Italy? Do Moroccans only live in Morocco? No. It’s a global world, and these people don’t magically fully integrate into the majority society of whatever nation they move to. They bring themselves, and by extension, their culture and whatever changes they have to make. Your argument makes no sense.

That dude narrating about cows had an accent such that it actually sounded like a comic impression

@KitchenOnTheLeft

3 жыл бұрын

It sounds like a cartoon caricature of a rich person lol

@xpatzorsx

3 жыл бұрын

I was JUST about to say the same thing!!! He sounds like a Family Guy character. I was actually waiting for some kind of joke.

@TheSinatraCollection

3 жыл бұрын

Thought the exact same thing and I couldn't help but to just chuckle at the way it sounded

@rolandoiiibarra8818

3 жыл бұрын

BRO FR I THOUGHT IT WAS ADAM AT FIRST JOKING AROUND, but then I realized it was the actual narrator

@divusgaiusjuliuscaesar4657

3 жыл бұрын

Sounded like he was having a heart attack

I wasn't expecting Nigel Thornberry to show up in the middle of this video.

@Chemeleon15

3 жыл бұрын

James William Bottomtooth III*

@rizzy6087

3 жыл бұрын

Oh im Cummins.

Don't worry Adam, you get the seal of approval from us Koreans. It looks authentic and delicious! The way you prepare it (with water in the pan) is the exact same way that my mother prepares it at home. It works perfectly well if a grill is not available. The insides get cooked thoroughly while the outside has a little bit of buffer time to brown and caramelize in timely fashion instead of burning to a char early on and leaving the inside raw. Koreans don't normally use vinegar in galbi marinades, but we do crave that light, fresh acidity as well, so we complement it with side dishes like kimchi and pickled radish which helps counterbalance the sweet and oily galbi. :) As a final note, the best way to eat galbi is wrapped up in lettuce with a little bit of rice, some ssamjang (Korean spicy soybean paste), kimchi, and grilled slices of garlic. It's like flavortown blew up in your mouth. Sweet, savory, spicy, salty, tart... I highly recommend that you try it next time.

@SarahLizDoan

3 жыл бұрын

Airsoft Anonymous grilled slices of garlic? Omg I think you just changed my whole life!!

@corvus1553

3 жыл бұрын

lol I came to the comments for something exactly like this. I wish I was this cultured ;-;

@kat1565

3 жыл бұрын

@@SarahLizDoan oh no

@ryangoepfert9112

3 жыл бұрын

Do Koreans really like Kimchi that much or is it just a stereotype I'm Italian American BTW so I get what it's like

@erin5815

3 жыл бұрын

@@ryangoepfert9112 it's real. We even have a special refrigerator just for storing kimchi fresh. Nothing special, kimchi has always been casually a part of our everyday life. Almost every restaurant-regardless of what they serve-would immediately provide kimchi at your request. Hell, lots of them even have a self-serving kimchi bar full of various kinds of kimchi. I guess it could be a stereotype, but at least it's representetive to what kimchi is to us koreans.

One thing I love about Adam is how he doesn't obsess over authenticity. The home cook will not be able to be completely authentic, so Adam just tries to approach the original recipe instead of replicating it. And on top of all he remains respectful of the original culture. As someone from a country where getting "exotic" ingredients is difficult if not impossible, Adam's recipes are the only ones I could actually make. Thank you Adam.

@santanalz

3 жыл бұрын

Even "authentic" recipes aren't authentic. There's tons of research on this. The availability of common place spices today were nonexistent 200 years ago. We also cook with 5x more garlic and capsaicin than chefs from that time period would have cooked with. This "authentic" shit is just that, shit. It's not real. Deal with it whiny Italians!

@caglioso

3 жыл бұрын

Happens so much with Italian food. God forbid you can’t perfectly replicate the smallest details and they lose their minds.

@JesseHasNoLife

3 жыл бұрын

@@santanalz you can see how much has changed, even within the last 80 years, in some of the old recipe book videos from Glen and Friends Cooking.

@JesseHasNoLife

3 жыл бұрын

@@caglioso Italian food always has the biggest puritan twats fly out of the woodwork to comment on it. I love it when you get them fighting one another over the "auhenticity" of a dish, however.

@ryanhall8770

3 жыл бұрын

santanalz yeah people love garlic these days

Adam Ragusea drinking straight sulfuric acid: "Hmm, quite delicious, but I think I would like it more sour."

@C4pungMaster

3 жыл бұрын

Time to mix in HF and magic acid for that extra zing!

@serdiezv

3 жыл бұрын

In this aspect, you have to balance all the sugar and sweetness from the pear. You should try Bon Appetit's vinegar braised chicken, it's delicious. But truth be told, I don't like a lot of sweetness in my dishes. Like, BBQ sauce is too sweet for me...

@whoisthispersonagain

3 жыл бұрын

“I’m gonna add a little balsamic vinegar”

@Entotrte

3 жыл бұрын

@@whoisthispersonagain "and the juice of half a lemon. Actually, nevermind, the whole lemon."

@anonymoususer638

3 жыл бұрын

fun fact: sulfuric acid is already quite sour

Adam: **flattening the ribs** The Knife: *_Adiós_*

@edrikalvarez-salazar5207

3 жыл бұрын

Haha

@bantot1296

3 жыл бұрын

@Noel Ngo lol no prove it then What channel name did made the original comment so i can look for it

@MisterMicrowaves

3 жыл бұрын

IsntMeLol made a similar comment, but they had the Knife say “Aight imma head out.” So, it wasn’t stolen.

The thing I love about Adam is that he gets straight to the point and when explaining certain methods he looks up and researches the science behind it

Adam: *Flattening the ribs* Knife: "Aight imma head out."

@AxxLAfriku

3 жыл бұрын

Do you want to date me? Then I have to shatter your dreams: I am in a relationship with two hot women! They are also loyal subscribers of me, YT Megastar AxxL! Please don't cry, dear itsme

@eltiolavara9

3 жыл бұрын

the

@rustinpeace770

3 жыл бұрын

Cracked reply section

@sim-nu9nf

3 жыл бұрын

AxxL what tf is wrong with you

@IA0544

3 жыл бұрын

AxxL stop trying to fool people everyone knows they’re your sisters

As a Korean with a restaurant background, this is a very solid recipe. Deglazing with veggies to lift the marinade fond is a great idea; I've done the same with pearl onions and sake. As Adam mentioned in the video, there's quite a few variations on what is used in the marinade in terms of the sweet element. It's widely done with Asian pear but honestly, you should use what's in season i.e. apples, pears, even kiwis. I found that the biggest difference comes from the quality of your core ingredients, in this case soy sauce, rice wine vinegar and toasted sesame oil. Some are just better at making those than others but as he mentioned, use what you can find in your local markets.

4:00 No Ron it's leviosaaa

@domersftw1503

3 жыл бұрын

Wow you have a lot of subs

@tankmaster2596

3 жыл бұрын

Hey Peter when's the next vid, also this is odd seeing a tf2 youtuber here

@sonofaquack6987

3 жыл бұрын

What???? I’m watching this as I play TF2 lol love what you do

@scottwhitley3392

3 жыл бұрын

🤣

@prestonang8216

3 жыл бұрын

No, it’s leviOsa, not leviosaaaa

In addition to being thinner, "LA style" is cut at a different angle, resulting in a very oblong cross section. This has led to some debate over whether it's called "LA" because it's popular in LA, or if it stands for "lateral angle". I think it's named after the place, but hey, mnemonic. In addition to adding surface area for the marinade, I think scoring also yields an overall more tender piece of meat, as the long muscle fibers are cut short. Asian pears are said to have an enzyme that breaks down protein and makes meat more tender. Not sure if it's in other varieties of "pear" fruit. Either way, if it's enzymatic action you're after, you'll want to avoid anything that has been cooked, as heat tends to destroy such enzymes. And that would mean no canned pears, because canned=cooked. I'm 100% down for any excuse to add chard to a plate.

I'm a Korean studying in the US. Damn that looks good, makes me wanna go back to Korea

@iododendron3416

3 жыл бұрын

Or you could visit Adam.

@aj6338

3 жыл бұрын

Iododendron can I come too? I’m from Boston, but I’m korean American

@iododendron3416

3 жыл бұрын

@@aj6338 sure, Corona and Korean BBQ at Adam's

@aj6338

3 жыл бұрын

Iododendron I can’t drink legally yet. Shh Don’t tell my parents

@sammie2800

3 жыл бұрын

@@aj6338 yo I think he meant coronavirus idk not tryna hate

Adam, I know it's your job, but I wanted to thank you for consistently producing high-quality content. I look forward to these videos :)

@dderajj2166

3 жыл бұрын

I don't think it's his job

@RickyRegal.

3 жыл бұрын

@Zachary Warren is it because corona or he just decided to do KZread full time?

As a korean, I can definitely say this looks authentic (I suggest using a bit of coca cola instead of adding more sugar and water)

@_half

3 жыл бұрын

I prefer to use ginger ale tbh

@sidron_0134

3 жыл бұрын

You sure about that brother? To me, he used way too small amount of garlic and it's quite disappointing. I mean, come on! It's South Korean food! Garlic should be at least twice amount than that.

@ababtanaka4365

3 жыл бұрын

Why Koreans use Coca Cola, instead of Pepsi

@aamer4849

3 жыл бұрын

ABABTANAKA because Pepsi is trash

@sidron_0134

3 жыл бұрын

@@ababtanaka4365 What kind of answer do you want? For the lulz or for real? Cause I got both of them ready for you.

Hey adam much love, love watching your videos at 2 in the morning.

@Andre-ld5xu

3 жыл бұрын

Ph?

@ernestsee216

3 жыл бұрын

HELLO FELLOW SINGAPOREAN HERE

@divusgaiusjuliuscaesar4657

3 жыл бұрын

Ernest See or Malaysia

@ricardoramirez9871

3 жыл бұрын

For me its 2 pm lol

@nicolebork3737

3 жыл бұрын

Eyy same Hong Kong here

I could listen to Adam all day long. His voice is so relaxing.

@daltonriser1125

3 жыл бұрын

Have you watched his vegetable soup or marcatons videos?

@allgreatfictions

3 жыл бұрын

JUST BOIL IT.

@rizzy6087

3 жыл бұрын

1.3k subs before tomorrow? Is was just watching on of ur vids. I would sub to you, but ur name is annoying

4:02 that guy sounds like someone overdoing a british accent lol

@divusgaiusjuliuscaesar4657

3 жыл бұрын

Dude sounded like he had his throat blocked

@40thCenturyTrolls

3 жыл бұрын

As a brit, this is a very specific academia accent. It's very very strong even given his assumed background. stephen fry has a more common version of this accent.

@sie4431

3 жыл бұрын

Sounded like Lloyd Grossman

@williambanks1787

3 жыл бұрын

sound like ozzy osbourne

@bcubed72

3 жыл бұрын

Sew Fawncay!

3:10 That bye made me laugh so hard for some reason lol

@MetaBloxer

3 жыл бұрын

Not only is it unexpected and irrelevant, but it's very subtle. Generic KZread Stars(TM) would've cropped the camera to that knife and slowed/dubbed over the audio.

@rustinpeace770

3 жыл бұрын

Metabloxer Yes. Adam did it better an funnier

I personally like to season the start of the universe so the sun gets seasoned so the cows grass get seasoned so the cow is seasoned, after that during the cooking process I like to let it slow cook in the sun for a million years got to really like that maximum flavor.

@jadonlee821

3 жыл бұрын

HELL YEA

@stonealdridge6724

3 жыл бұрын

Why I season my cow not my steak

@ActualGod

3 жыл бұрын

so original and funny

@eduardorpg3329

3 жыл бұрын

Don't forget the splash of vinegar, it really brightens up heavily cooked dishes like the solar system

@MetaBloxer

3 жыл бұрын

Here's your philosophical question: Who says that hasn't happened already? What if the universe was altered to add elements that make food more flavorful? It's not like there's an objective measure of flavor, right?

3:21 anyone notice by flipping it over and cutting perpendicularly he ends up cutting it in parallel?

@defaultmesh

3 жыл бұрын

lmao noticed that too

As a Korean, that looks AMAZING.

@itssamantha217

3 жыл бұрын

Same here, I like to put coca cola in mine 😉 secret ingredient

@MissedSteak

3 жыл бұрын

My mom likes to put sprite 👍 so good

@user-oh6il6bm9p

3 жыл бұрын

@@itssamantha217 my mom makes some coca cola wings, pretty good

Adam: *Flattens ribs* Knife: *It was time for Thomas to leave, he had seen everything*

We need more Korean-american fusion food in our world. The flavors and techniques go so well together. Even the most picky steak and potatoes people I've met have liked Korean food.

Hey Adam, I really liked your video on one of my favorite comfort foods. I feel like this recipe is pretty accessible while staying true to the flavors/techniques that I've used. One addition I feel like you'd appreciate is I usually toss a whole bunch of chopped green onion in (any) vinegar, soy sauce, and a touch of sesame oil and korean pepper flake (any pepper flake will work) to get an acidic/lightly pickled onion garnish to balance out the rich and fatty meat. For me the pickled onion is an indispensable part of the dish so I hope you'll try it out next time you make this!

@ryanhall8770

3 жыл бұрын

Surprised he didn’t, Adam loves acidity

I've just made this recipe + introduced my family to galbi. upon finishing it they immediately said "we have to go get more". I thought it was going to be hard but it came out beautifully and it was super easy too! thank you, adam, for the recipe

Fun fact a lot of koreans refer it to LA gal bi. Because Los Angeles is where this dish originated from. Korean immigrants who lived in Usa didnt like the medium rare stake. We like our meat well done. So they adapted their way of cooking on meat that was really accessible to them. The result was laterally cut ribs with our style of cooking seasoned meat. Moral of the story?? Do whatever you want with your dish. This dish was a result of using whatever you had? And its great!

A great subsitute for asian pears is what I've heard referred to as "sand-pears". They're harder like you said and taste really good both raw and cooked down. Edit: Turns out sand pears are actually the same kind of Asian pears Adam was talking about, which is kinda odd considering that I live in rural Florida and there's tons of sand pear trees around the area where I live.

The boiling down method in a shallow amount of water is a standard method in my Filipino family, and works great as a stove-only shorthand for slow cooking.

The thing I love about Adam is that he's a home cook, not a super fancy restaurant style cook. His recipes are a lot easier to adapt at home. Thanks for the recipe like usual Saint Adam.

I'm always so happy when I see a new video by you! Thank you a lot for what you do

Hey Adam, what I heard from Korean friends is that Asian pear in particular has enzymes that break down and tenderize the meat. Normal pears might taste similar but I'm not sure they have the same enzymes. Have you tested a side by side comparison? Also a bit of papaya or kiwi mush in the marinate might do the trick if they are different.

Bro I started cooking because of you now I’m going to cullinery college in a couple of moths thanks so much you were my inspiration for so long

@ryangoepfert9112

3 жыл бұрын

I might rethink that frankly and this is coming from someone who worked in the restaurant industry

loving your (first?) non-western recipes adam -- your research and respect for a uniquely korean-american cuisine is not unnoticed, and i love your little creative fusion chard + fond stir-fry at the end, which i've never seen in any asian cuisine, keep it up !!!

Nice to see you branching out and leaning on the community, Adam - your style of bringing fancy recipes into the home kitchen is applicable to way more than just Italian-American. Great work, as always!

This is your white wine report: There was no mention of white wine in this video. This has been your white wine report.

@OdysseyZZGaming

3 жыл бұрын

Thank you

@CutHardstylez

3 жыл бұрын

Thank you

@SuzanneBaruch

3 жыл бұрын

*FAKE NEWS.* Technically, Mirin contains white (rice) wine.

@happymikasa7226

3 жыл бұрын

@@SuzanneBaruch ha, guess the news isn't 100 percent accurate

@malacki163

3 жыл бұрын

Oh ok

we love binge watching food videos at 3am when you’re hungry af

I've been subscribed to this channel for a year and I've loved your videos and see your set up change over time. You're a home cook we can all connect with. Great job 👍

Just made this for dinner and turned out delicious, I always appreciate how few dishes his recipes make every other food youtuber seems to use the whole dang kitchen when making anything.

"burnt sugar is not a flavor I'm into" meanwhile, "I love creme brulee"

@C5ndle

3 жыл бұрын

Creme brulee is more so toasted sugar, like marshmallows, you might not like black ones but you might like brown ones.

@rustinpeace770

3 жыл бұрын

Creme brulee is caramelized not really burnt

@BloodSprite-tan

3 жыл бұрын

i don't think you've ever had a creme brulee with burnt sugar. nobody in the world would ever serve a creme brulee with burnt sugar. it's careful cooked until it's caramelized without burning. otherwise it'd taste pretty awful, i know i've tried to make candy. burnt sugar is disgusting.

@bradanorourke

3 жыл бұрын

@@BloodSprite-tan in his creme brulee video he talks about how brulee means burned and the contrast between the sweet custard and Burnt sugar, even the caramel color creme brulee tastes burnt.

@jeffreyxu6430

3 жыл бұрын

Nah, that's more toasted. Burnt is black charred, creme brulee is caramelized, but I get your joke

I now know how beef short ribs are prepared, it's all about the flaps! Beef short rib is also one of my favorite dishes to order, can't wait to try it myself at home! 😊

I enjoy making food that suits my taste, I get to make some of my favorite foods aimed right to my pallet, I appreciate you pointing out why you do it different so I know how to adapt it to my tastes as well as the food science to go along with it so I don't mess up. Your videos are incredibly informative without feeling dense and I walk away with a delicious recipe to try. Thanks for all you do.

I think this is your first or one of your first Asian cuisine recipes. I like that diversity in your content

Im korean and I have to say that what you've made is quality

@jl6842

3 жыл бұрын

You haven't even had enough time to watch the video

@keuf8198

3 жыл бұрын

Lmao u haven’t even watched the whole video yet smh

@a.h.tvideomapping4293

3 жыл бұрын

People in these comments apparently don’t know that the dish was shown complete in the beginning

@jl6842

3 жыл бұрын

@@a.h.tvideomapping4293 yes, but you can't say something is quality just by how it looks

@keuf8198

3 жыл бұрын

Haven’t found Dad yet ehem sure it looks good but u can’t judge a quality dish just by looks

You pronounce 갈비 with more of a “g” than a “k” sound, but not a super hard g. Basically “gk-albi”

@skippypeenut4353

3 жыл бұрын

Joshua Lee for me I usually hear koreans go “kai-bee” but thats just me, im not korean, im from hong kong so yeah 😁

@danielhu6485

3 жыл бұрын

meep ? Bruh that’s like me saying “oh if you don’t have an English name, it’s doesn’t matter if I butcher your name and don’t learn to pronounce it correctly;” if you respect the culture, then you should learn the proper pronunciations

@qlrqodrocks

3 жыл бұрын

I think I would try to advise saying "gahlbih." Korean is often more ... cut off? (idk how to describe that) than English. English speakers will often round out the "a" and elongate the"i" in galbi so kind of becomes gawlbee. But if an English speaker were to read the word as if it's "gah + l + bih", I think the "h" kind of helps readers understand you gotta chop off the sound instead of elongating/continuing it. Idk if that made any sense but hahahaha

@joshualee3438

3 жыл бұрын

Howard Young that’s a completely foreign pronunciation to me, there’s an “L” in 갈비 unless you meant to put an L instead of an i in your comment

@suned3128

3 жыл бұрын

meep ? Pronunciation doesn’t matter? What?

I've been looking for a recipe for this for a week thanks Adam 😚

That first cut of rib is usually used to make, in my opinion, the more superior 갈비찜. More ingredient-heavy, but the taste and texture are amazing.

The way he explains this by step and shows errors is absolutely brilliant because I’ve messed up on omelets and stuff and thought I must be doing something wrong but he shows mishaps can happen and it’s nothing to worry about I love that not many cooking channels show mishaps 👍👍

@randomj82

3 жыл бұрын

I think the video skipped to the next as I was commenting sorry this comment was for your potato omelet things

Have you ever tried to cook the stems from the rainbow chard? Usually I cook them for ~5 mins before I put in the greens and they come out nice and tender if you cut them into shorter pieces.

Always love your videos. Super helpful and entertaining 👏

I was just binge watching your older videos, guess I've got one more to watch!

The virgin multiple cuts versus the Chad 2 cuts and ME SMASH

Adam: *pronounces Kal-bee* Me: actually it's more of a slight G at the beginning, like Gkal-bee Adam: "if you want authentic, go find someone that can pronounce 'Kalbi'" Me: ...fair enough.

@nidium1951

3 жыл бұрын

He knew he wasn't gonna pronounce it right, so he had also kept it in the introduction.

During the curiosity stream documentary I thought Adam dubbed over it and was did a joke documentary voice lol

is no one talking about the SOUND in this video , its fantastic , Its in Stereo , PUT ON headphones . Thanks adam , great work

Adam if you love germanic food, i think you should look into making danish Flæskesteg (a pork roast with crispy crackling on top.) it is traditionelly eaten at christmas, but we also enjoy it the rest of the year. there are also frikadeller which are like swedish meatballs but a little bigger and in my opinion better. (they also come in fish versions called Fiskefrikadeller)

Hey Adam, this is just an idea, but i recommend you try making "gołąbki", a yummy polish dish! Its basically meat wrapped in salad. You can do any polish dish - bigos, soup, schabowe - like I said, anything, and they're all really good and easy to make.

@eskarinakatz7723

2 жыл бұрын

Just had a thought regarding gowabki: Making them with squab (almost-fledged pigeons) would be the most fitting variation ever.

you keep releasing great recipes.

Yoooooo super excited to see how these turn out

Hey Adam since you just posted this you might see this I love your recipes. They are simple and really delicious. Thank you and keep on making recipes.

Uncle roger: "Y U no use finger in making rice?!"

@khoatran-pc6tb

3 жыл бұрын

at least there were no strainers

@niallsulcer600

3 жыл бұрын

@@khoatran-pc6tb In his video about arsenic in rice he actually mentions the "pasta style" method of rice cooking lol

@a.h.tvideomapping4293

3 жыл бұрын

khoa tran don’t give me ptsd

@howeyyadoing9070

3 жыл бұрын

I teach you how to make *r i c e*

Hi Adam, I'm from a gyopo family (Koreans outside of Korea) and it's really lovely to see you enjoy and share a Korean dish.

nicely done, Adam! I'm not bothered by your customizations at all. Love all your vids.

5:14 - "you can use all kinds of fruits" *takes DURIAN*

@sanskaarkulkarni1036

3 жыл бұрын

No no no no, please don't. I beg you

To draw blood from the bone marrow, put it in a bowl with salt water. This will suck out watery blood.

I love adams videos because he makes it so easy for people at home

Thank you for the subtitles.

Italian guy making a Korean dish in a American state first occupied by the British. Mr worldwide

Hey Adam! Can you do a video on about making fruit cobblers?

@MityMarcus1

3 жыл бұрын

please!!!

@ysrm

3 жыл бұрын

You’re first!

@sinaimoon836

3 жыл бұрын

And maybe talk about why there two types of cobbler. Some look like big pies and some look like fruit covered with cornbread.

@a.h.tvideomapping4293

3 жыл бұрын

Fruit cobblers and Middle eastern food are the two things I want Adam to make soon.

Adam, your best video in a while

Great work Adam!

3:57 Man, just shoot me if I had a voice like that. It's literally like someone is doing a parody of a *very* hoity-toity posh brit

The reason Korean’s use the Asian pear is for its tenderizing properties. Western pears don’t have that particular enzyme. Many recommend using the kiwi if you don’t have access to Asian pears. During a 3 month tour in S Korea when I was in the USAF, during the early 90s, I ate this stuff almost everyday. It’s delicious 😋

Love the voice over man. Well done dude.

Hey Adam, i love your vids. Thank you. You are awesome.

theres another way adam. its called chopsticks

@menelik6635

3 жыл бұрын

nah FINGERS

@user-wq5vf7sx4l

3 жыл бұрын

fingers are better when eating galbi

Adam:*Puts salt in rice Asian:"So you have chosen death."

@sammie2800

3 жыл бұрын

Yes

@bocahdongo7769

3 жыл бұрын

It is normal tho. Our people used to be next step further put the coconut milk and some spice inside it. As long as you don't rinse it after cooking

@ianfromthephilippines

3 жыл бұрын

as an Asian, i'm not bother it doesn't look under cooked or he washed the rice. i would add some pandan leaves to give it fragrance

@bocahdongo7769

3 жыл бұрын

@@ianfromthephilippines and more pandan Like, a lot

@leechyfruit4464

3 жыл бұрын

@@bocahdongo7769 A whole pandan tree?

I realy LUV all of ur recipes

As a Korean I can say this is really authentic. Looks good Adam!

0:58 Adam "Adapt to their thiccness" Ragusea.

Well since I'm here in the first hour... Voyager intro song in the style of Dark Materia?

This just looks good I can’t even lie, probably going to watch this video 100x thru out quarantine

First time I'm this early, love your contents Adam!

Asian pear has enzymes that tenderize the meat, the pear you used has not. You can use kiwi instead. (tropical fruits like pineapple will give a non traditional flavour)

I'm seeing more of adam than my friends these days

@sammie2800

3 жыл бұрын

@@petterstangeland3452 you're really funny my man.

New subscriber! Thank you so much for Sharing your recipes with us!

Wow I can't wait to make this one! This is going on this week's menu.

I'm korean and I would say that you did well. The problem with "Galbi" is just that There's no problem, but you do have to be careful how you cut and cook, overall a great dish, A classic korean meal at korean bbq

Hey Adam. I've lived my entire life as a Korean under Korean parents(I'm legally Americam but that's a story for another day). Here is what my mother had to say. 1. Don't put vinegar in the marinade. Ideally, the marinade should be a mixture of soysauce, sugar, and some kind of liquid like water or soda(pepsi or sprite) in a 1 : 1 : 1 ration. Some added Soju would be nice too. DON'T PUT VINEGAR. She was absolutely appalled by that lol. 2. Do not put sesame oil into the food processor, it gets all over the machine and is hard to clean(though my parents does not use one. She just chops them herself). Put the oil on the meat and pour the marinade on top. 3. After the marinade is all ground up, use a fine mesh sieve to get all the solids out. Squeeze whatever is onthe sieve to get their juices out into the marinade. 4. Instead pouring water when cooking the Galbi, use the left over marinade liquid. Using my mothers one to one to one ration, you should plenty of liquid left to prevent it from burning. She also wanted me to ask why you would put salt when cooling rice. Genuine question. Finally, she was suprised that you used the fond to flavor the veges. Normally we eat vegetables raw. If we use fond, we would use it to fry whatevwr rice we had. And that's all my mother said. If there wasn't any vinegar she said she would have digged in it without hesitationm

I made this marinade as sauce for my chicken stir-fry and it is INCREDIBLE.

Looks so nice and delicious! I should try copy this recipe for sure! There are tons of different or similar recipes out there and honestly sometimes you can pretty much say every family has its own style, so not really a problem even if you feel like not following “authentic way” 😇

I’ve literally never been this early

@Borthly

3 жыл бұрын

I have

@tarekdjf

3 жыл бұрын

Same

@musa_adeel

3 жыл бұрын

Nielsen With ok

@kianj

3 жыл бұрын

Fr

@zackiechan2601

3 жыл бұрын

I literally didn't ask!

I'm surprised you don't have a rice cooker

@a.h.tvideomapping4293

3 жыл бұрын

I think it’s because of counter space, not cost or anything else

I cooked this tonight to great success . For anyone watching, Adam is the real deal. I've cooked about 5 of his recipes so far and each one has been really good, and relatively easy. And this is comparing it to several other youtubers whose recipes I've tried to far less consistent success.

I'm here for this!

White Wine report: No white wine spotted. 5:45 Rice Wine Vinegar Spotted This has been your "white wine" report.

@SuzanneBaruch

3 жыл бұрын

*FAKE NEWS* -- there was Mirin also.

HE NEEDS A DISCORD SERVER AND I'D LOVE TO BE A DISCORD OG

@FifaFanatic555

3 жыл бұрын

There was one, staff team on it decided to close it, as it was too filled with drama (to my knowledge)

@watercressfabrique3333

3 жыл бұрын

@@FifaFanatic555 There was!!!!!? Good heavens I feel so unlucky

I love your channel dude

Wow! This is really amazing, i can cook this very week. A very affordable piece of meat and very delicious too!