This is the first time Guga said "..and it's super easy to make' and actually wasn't lying. Mine are in the oven right now lol, wish me luck!

@1bhitte

18 күн бұрын

how did it go?

@AntonCM

18 күн бұрын

i think it's not the first time 🤣

@onefireoneway

18 күн бұрын

True, 계란빵(Korean egg bread) is not that hard to make

@mizaru84

17 күн бұрын

does guga list down the exact measurements in the recipe? cant seem to find it

@Ayoshen

17 күн бұрын

I couldn't find the exact ingredients either so I improvised. 200g flour, 40g sugar, a few spoonfuls of butter and oil, just kinda eyeballing everything as best as I could from the video. I am happy to report they were delicious! Three of those were more than enough for a whole dinner lol.

I served in South Korea when I was in the Army. I really enjoy when you showcase Korean food. Does my heart good.

as a korean, i thought black bean paste is chinese in my whole life. so i had a little research and found out that black bean paste is korean variation of chinese sweet bean paste. this is fun to know. thank you :)

@JJ-tc5tt

18 күн бұрын

same here

@jayzee316

17 күн бұрын

my wife and I use this at home as well, being chinese we have the normal bean paste as well and switch it up when we want a different type of flavor.

@lisanguyen6324

17 күн бұрын

I thought black bean paste was a variation from the Chinese white bean paste? I remember a Korean variety show talking about white jajjangmyun

@TheClassicMufasa

10 сағат бұрын

I agree and im vietnamese

I love how the main highlights of these videos are usually not the experiments themselves but the side dishes

@seirfhcnerF

18 күн бұрын

Haha! That’s because the side dishes aren’t experimental, they are always good.

@kylevandeusen

18 күн бұрын

I always fast forward past the sides lol 😂

@al145

18 күн бұрын

Pretty sure his cookbook is majority "sides" because they're meals in themselves most of the time

@nourishcherish9593

18 күн бұрын

@@kylevandeusen i only want to see the sides. i wish someone made a compilation of all guga side dishes in 1 video

@mattreeves8302

18 күн бұрын

I come here for steak and skip the sides lolz

7:32 The "Nut Button" 🤣

@MartiniGTGP

18 күн бұрын

took me OUT

@natedizzah5877

11 күн бұрын

I was waiting waiting waiting because of this. Didn't know what to expect. Actual "Nut button" 😂

Im from Korea and egg bread is just street food! Love how you made it look like a great dish, respect!

Most Koreans think of black bean paste as an important ingredient for Koreanized Chinese food, especially jjajjangmyeon, which is a very common delivery fast food in Korea and is delicious. Black bean is actually not in most Korean food. I recommend trying jjajjangmyeon.

@PaulCHa

18 күн бұрын

You’re right bro. I thought the side dish today was gonna be jjajangmyeon

@jaep2495

18 күн бұрын

yeah, kind of weird to see black bean paste presented as a prominent korean ingredient when there are only a few dishes that typically use it

@PaulCHa

18 күн бұрын

@@jaep2495what is there other than jjajangmyeon?

@markozbunjol625

17 күн бұрын

Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe

@toto8918

15 күн бұрын

@@PaulCHa Jjajang-rice which jjajang sauce poured on cooked rice or fried rice.

8:14 Fallout New Vegas level up.

@southernorganictrees1097

18 күн бұрын

Bro i knew Guga and team were cool, but damn, didn't know they were THAT cool

@slimefrank6317

18 күн бұрын

How did I see that with eyes wide open and not notice? Oh no no no no nooooo!

@bennyperc4198

18 күн бұрын

came here to see a comment like thus

@markozbunjol625

17 күн бұрын

Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe

This is a paste that is used in Korean Chinese cooking. It’s not one that we use much in home cooking because Korean Chinese food is one that we eat at restaurants or if you live in Korea get it delivered

@jaep2495

18 күн бұрын

the only non korean chinese use i can think of is maybe a teokbokki variation

@markozbunjol625

17 күн бұрын

Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe

congratulations on your new product line. ive watched you close to the very beginning I look forward to being just as a good of a grill master as you see you in the future guga

always appreciate the comparrisions

Congrats Guga on the new merch & Walmart placement!

Hi Guga, just ordered your flat top and the burger press. I have enjoyed your videos for a LONG time and have your cookbook. You are my cooking spirit guide. 😊

I Love Sous Vide Everything Videos 💗

Holy crap this side dish actually IS super easy to make! My wife and kids loved the Korean Egg Bread! Thanks again Guga!

Fantastic video thanks 🙏🏻

I made my own drinking game with guga. I love his channels so every time he says immediately I take a shot. Thanks guga

man, the edit team on SVE is always on fire🔥

GUGA! I REQUESTED COOKING YAK STEAKS FOR OVER A YEAR!!!

Great video! What are the measurements for the egg bread? Looks delicious!

The editors are doing a good job 😀🔥

That griddle kit sure looks nice!

We need butter milk eye round experiment!!

@markozbunjol625

17 күн бұрын

Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe

"I want to thank my sponsors , ME" , lol , congrats on the products . If they were available in South Africa I'd buy them .

Hey Guga, thanks to you, I can't go to any steakhouse anymore-I take my kids and they say, "It's good, but I want Dad's." Thanks for teaching in such a simple way how to make the perfect steak. You need to start selling your products to us Brazilians too!

Will I be able to get your product in South Africa? Looks amazing Guga, would love to support!

Guga I gotta say your speech has improved tremendously throughout the years. Your inflections, pacing, speech patterns, everything flows so much better in this video.

@MrVovansim

18 күн бұрын

Now if only he could learn to pronounce the word "sandwich" 😂 (Not hating, by the way, I'm not a native speaker myself, so I'm sure I mispronounce plenty of words too.)

@teebob21

17 күн бұрын

​@@MrVovansimSand witch

@CC-dx6bc

16 күн бұрын

He even has a six pack mow

@guilhermelopes986

16 күн бұрын

I'm guessing its on purpose, maybe part of his brand? The way Guga speaks on his videos feels like he is playing a character. For me the way he intones his sentences feels like he is "speaking softly" in Portuguese, and playing that up into his accent. For someone that lived so long in the US, Angel's brazillian accent is what I would expect.

- Need to try Filipino (spicy) bagoong, a fermented fish paste - Chicago-style giardiniera - Heinz MayoMust - Dry age/sous vide experiment of a Pizzaria Steak, using all the shaker condiments you would find at your local pizza shop: Parmesan cheese, red pepper flake, granulated garlic, oregano. . .

Nice Fallout reference there. Good job keeping up with the current zeitgeist of the internet.

@redeye1016

17 күн бұрын

I wouldn’t say it’s the internet, just current culture. It definitely exists offline.

Jjangjang myun was one of my favorite dishes growing up. I've never thought to try with steak. It goes great with pork.

I want to watch this, but it's already night. I usually watch your videos to make my meals great even though it's just rice and a single fried egg. I'm gonna save this for my breakfast.

Guga, you should do a video that's all about a sidedish experiment where the sidedishes are actually the maindishes and you guys have a bunch of regular steaks as sidedishes to "cleanse" the palate between experiments!

Great to finally see some choujang been saying you should try it for years

@BeatusZenyr

18 күн бұрын

I'd read it something like Choonjang but choujang is good enogh for a communication 🙂 Note: it's different than Gochoojang which is a red pepper paste for Bibimbap

you should use dashida! it’s beef flavored msg that koreans use in soups and stews. probs more accurate as “korean” msg than black bean paste. koreans actually don't use black bean paste in that much other than jjajangmyeon

Black Bean Paste is also extremely good to eat with just steak separately as their own product. So combining it is a no brainer here IMO. It's my go to sauce to eat Korean BBQ beef with rice. Even steak with rice I prefer black bean paste and Kimchi over any other condiments.

Korean food is the best. Everything is perfectly dialed in.

@CC-dx6bc

16 күн бұрын

Same as the girls

i believe you when it comes to the taste of the meat, but it honestly looks like you Grill *chared* *up* a big *slab* of *Dookie* and *smeared* it all over the steak. thanks for the experiment!!!

Is there a recipe for the Korean bread?

I'm Korean and have never had anything like this :) That paste is more for Chinese black noodles.

You should try dry aging in jajajng sauce!

@naamadossantossilva4736

18 күн бұрын

And do a 5/15/25/25 days test.Ingredients with strong flavor may overpower the steak.

@patricearchambeault8458

18 күн бұрын

The suggestion comes from a guy whose name is sizzlenbacon, how could it not be great?😁😎😜

@markozbunjol625

17 күн бұрын

Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe

The black bean paste awesome in their Jajangmyeon noodles

6:52 that edit killed me hahaha

amazing video the food looked mouthwatering. also does anyone know how long to cook the eggbread for?

2:52 350 degrees F but the oven shows 385 degrees F.

@markozbunjol625

17 күн бұрын

Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe

Yes. Please and thank you.

perfect❤❤❤

Hey Guga...have you done a Marmite experiment before? If not, will you try it? In my country (South Africa) Marmite is a beef flavoured yeast extract used as a spread for bread.

As a Korean, black bean paste isn't as common as you say it is in Korean food - but it's mainly used for Jjajang myeon, a Korean-Chinese noodle dish. please give this a try when you have a chance!

I love 짜장! 😋😋😋

Take care Guga. Drink lots of water. You rock....

Guga, you should do videos experimenting with different recipes for side dishes.

Guga, im interested to see maybe a dry aging experiment with black bean paste i feel it would be a really interesting experiment as you could also do a fried version for the paste and a raw version for the paste

Where's that egg bread recipe located. I'd like to try that one.

Side dish compilation!

That compound butter looking hella sus.

We need more details on how to prepare the side dish, please!

How about if you dry-age steaks for 5, 10, 35 days in *black bean sauce?* Then do it for *black garlic?*

@1:20 "Because in the end, you're left with this: a night after taco bell"

You should make a side dish book

Guga! For Korean ingredients, you should try something called "dwenjjang" . That's how you'd say it. It's a by-product of making soy sauce. When they ferment the soy beans, they get the liquid sauce and a bean paste called "dwenjjang". It is salty, funky, and tastes like old cheese. I love it.

I'm curious. How do you pick which member(s) of the crew will be in the video with you? Is it random, is there a rotation, or is it something else?

For next April Fool's your super easy and simple side dish should be beef wellington lol

Please dry age in Bovril paste! I do this all the time and it makes the most flavorsome and meaty steaks ever. You have to try it. No need to season afterwards

I would like to see sous vide black bear please!!!

5:30 will the products be avaliable for purchase at walmarts here in Brazil?

4:10 still moving.😂

Are his products available in Canada? I can't seem to find them anywhere?

Is the paste, used in jjajangmyun?

Hey Guga, When are you going to make a Cajun MSG Steak? I have yet to see you make a Cajun blackened steak! Here’s a experiment suggestion, figure out which type of steak is best blackened. Choices would be Flank, NY Strip and Ribeye. It’s the best of all worlds with spice, crust and steak!!!😋 C’mon Guga don’t disappoint me and make it happen!!!😁👍

you need to make your products available worldwide guga! i cant buy in au

try and blend all the powdered MSGs and see what happens

How long do you cook the side dish? You gave a temperature, but no time in the oven.

Guga please try dry aging a steak in Chinese Glaze red tub 01 ❤✌️

My son and i thank you for helping me make the best steaks we've ever eaten. Also, my niece doesn't like steak, but i made an amazing NY strip the other day and she was impressed.

I thought when you said "once we get the crust" you were gonna say "it'll make us BUST" 😂😂

My family has been doing this with prime rib roasts since I was a kid. Just cook the paste coat the rib roast and bake it in the oven till your desired temp. It does benefit with turning on your broiler to max 10° below your desired temp. Let it rest and you’ll never cook prime rib any other way again!

Compound Butter with a mix of all sofar good compound butter ingredients?

Where is the recipe for the sidedish?

Oh how refreshing to not have Leo complaining, it's great to have a change in judge's, love Korean black bean paste

T-rex arms....man I felt that!

Hey Guga, now I want you to experiment with Açaí.

Guga i challenge you make lemang!

nice

The editors went in 😂

I heard this tip directly from a Korean professional chef, answering a viewer's question of "Why doesn't my jajjangmyeong taste as good at home as when I order out?": "You have to fry the bean paste until it's ugly." The idea is to partially caramelize the beans, leaving the paste with a mottled texture with spots of lighter brown. It will look burned, but it's not. Hope that helps for when you next work with the stuff.

Have you tried Vegeta seasoning? The MSG of Croatia

*TRY DRYAGING WITH REMOULADE AND DEEP FRY*

👍

Also,Make Barbeque Sauce sous vide steak meat!!!!

It would be nice to have the ad duration bar thinger (technical term) that outside ads get, as while I have watched your ad a few times, it's not available where I live.

Is this the same sauce they have in nissin ramen packets? I have been trying to find out what that stuff is made out of for ages. It has such a unique flavor.

GUGA is the top meat guy = top global = top youtube. = top of the world.

@BlessByYou777

16 күн бұрын

MaxTheMeat naahhh guga is the winner. Salt bae faded.

Chunjang can be used lots of ways, as you just showcased

Hi there a viewer from South Africa as a suggestion could you do a steak experiment if you are able to get these products with either Mrs. balls chutney (everything tastes better with Mrs. Balls chutney) or atchaar

Been watching you for years wish i could taste guga steak😢 an side dish but im all the way in south africa an how can i get your product all the wah here.

Try Bearded butcher's seasoning plz 🙏

mmmm guga

You should dry age in black bean paste!

1:40 you know everyone is going to ask you to dry age a steak in black bean paste now.

Eyy @SousVideEverything (Guga) I'm a fan from Austria and we don't have a Wallmart around here... how am I able to purchase this well thought out griddle of yours? 😅❤