Steak Lovers' Guide To Korean Meat Cuts

My mom bought a bunny rabbit, so I thought it was a pet for me. So I got really attached to it. And then she cooked it, right? And then she was like, go out and play. I'm like, no, because you're going to cook the bunny. And she's like, no, I'm not. And then she did. Hey, guys, what's going on? Welcome to our LTGW Adventures. Mike. It's Dan. It's Felicia. And we are excited because we are hungry. And whenever we are hungry, we look for the best places to eat. And we share them with you. So today, we're again in Flushing. Yes. Because I think it's our goal to basically eat every good place that exists in Flushing. We are at Jongro Korean Barbecue in Flushing. They actually have two locations, one in Manhattan, one in Flushing. And we love Korean barbecue. And every time we go, we try to find something unique about it. Because there's so many places in New York, right? And so every place we went, we found something unique. And for here, we definitely found something very unique, which is the incredible quality of meat that they use. And when you talk about Korean barbecue, it's all about the meat. He just said my keyword, my happy word, meat. Meat. I didn't really know this. Because when we first started doing these adventure series, we did one on Korean barbecue. And I was like, okay, that's about it. That's all the Korean barbecue we need to talk about. We both thought that. But I didn't realize there's so much into the world of Korean barbecue that we can explore. Exactly. And one of my favorite things in the world is steak. Yes. So this place, what they're really known for, I'm really excited, is their different cuts of meat. That's right. Especially they have different cuts of steak, different cuts of pork belly that you like. So we're here to sample all the different kinds of cuts they have. And what makes this place really cool is that they actually have everything cut in-house. Yeah, that's right. And actually, right now, you guys can see it all on the table. We've never done this before. Usually, you kind of follow us as it comes out, but you can literally see all the cuts, all the beautiful cuts. Yeah, you feel like you're in a butcher shop. There's just so much selection, and it's so fresh. Excited to get into it. I feel like I'm surrounded by my best friends. Not you guys, but meat. Whatever. There's also one unique thing here that they do, which is the pork skin. Pork skin. Really excited about that. Yeah, you guys know Mike loves crispy pork skin. I love it. And that's it. This place, you get the barbecue and the burner for the soup. That's right. So you can actually get two of the finest things in this world right there. Hot pot and barbecue. All right. So we're excited to get started. Do you guys want to tell them, like, take a quick tour? Yeah, go ahead. Take a food culinary tour. All right. So my favorite area right here, the beef. So you have the beef brisket, the flank, the ribeye, and the kalbi, which is the short rib, unmarinated. Then you got the pork belly, the Boston butt, which is the neck. Oh, and then pork jowl, which you guys really like because it's kind of chewy. And then you have the marinated kalbi right here. The pig skin. Oh, and then the pork short rib. Like we said, a lot of these cuts you don't find in other places, so I'm really excited to try all the different cuts. It's such a wide selection of meats. Because usually when I go to a Korean barbecue, I get the kalbi, and that's basically it. That's all I know. And the brisket. But I didn't know there's so many different cuts of meat that could be presented like this. And, you know, I think it's a good, you know, joint venture almost by the American steak world and the Korean barbecue world because these are also Omaha beef, right? Yes. And that's one place I love to order my steaks from too. They have two kinds. They're Omaha beef, but they also have a prime version and a regular version. But no matter what, they all come from Omaha, which is known. Like you could order a box of Omaha beef, right? So these cows, no antibiotics, no hormones, and they're not fed with a processed diet. All natural. All natural diet. Just like me. That's right. All right, can we get some? I'm so hungry right now. I can't wait to try this. Oh my, there it is. Is it ready? Oh, look at that. The sound of sizzling steak makes me so happy. This is music to my ears. They just checked the temperature. It's at 222 Celsius. Oh my goodness. Oh, and the brisket is going on there. The brisket looks beautiful. Oh, brisket. Oh, look at that. Oh my god, look at that juice. And my favorite sauce to dip it is that sesame oil with the salt. This is insane. Yep. This is insane. Oh, that's the flank. So where's your steak? Because that's obviously mine. Good job. Let me, let me just, can I? Get away. You know what? Enough talking, more eating. That thing just melted in my mouth. When you eat a lot of barbecue, you definitely want to make sure you get some stews. Yep. And we recommend the tofu stew with pork. I seriously feel like this is the best barbecue meat I've had. It really is. I mean, it's just like. Like, no joke. It's honestly, it's like going to the best steakhouse in New York City, but just having it in front of you, having it not be cold, and having it in small bite-sized pieces. What is going on here? What is going on? I see chemistry. Whoa. But it's not disappearing. Wait, wait, wait. Is this magic? This is magic. This is like, this is actual magic. Okay, so. What? So here's the thing. You cannot look at Michael. Yeah, don't look at me. I don't want to look at him. Okay, and you got to do what I do. One hand over here. You got to kind of turn away from him. Because I don't want to look at you drink it. Go away. And then we drink it. Oh, this smells so good. Oh my god. That's awesome. Pork belly. Oh, look at that. The best belly ever. It's my baby. A little bit about the pork belly. Again, same as the beef. They choose the highest grade pork. It comes from the Cheshire pork. It's like a type of breed. Look how beautiful that is. Look at that. Perfect char. Must dig in. Yum, yum, yum. Oh my god. When it comes to pork. Oh, that's right. Got to do it. I got to make the sandwich. Here we go. It's got a different texture. Like we said, very different. It's like soft and spongy. Dude, the soup is just awesome. Because I feel like it's one of those things that you can overlook on the menu. It's really simple. Because usually you wouldn't think of, oh, I'm going to buy a soup. Right. And even when they were making it, I'm like, yeah, this egg drop soup thing. It's so finessed and refined and clear. Thank you. It's a little spicy. Those are my favorite terms. Finesse and refined. And mine are spicy. Why? Because you want them to describe yourself? I don't think I'm... I'm definitely refined. And a little bit finesse. Yeah. All right. You know what? I own up to it. I'm not... How do you describe Mike? Like... There's one point, like the kalbi, which is my Korean barbecue favorite cut. Yeah. Okay. You guys don't know what that is. Popular. How do you not know what that is? If you guys watch us, we go to Korean barbecue a lot. Kalbi is the short rib area of the cow. And to me, it's just got the perfect blend of texture, flavor, fat. You can see a lot of marbling. Does that sound like me? Oh, wow. Like what you see in Wagyu steak. Yeah, yeah. And my favorite, the marinated kalbi. And here, they actually go above the normal pear, soy sauce, sugar pairing. They have... They add kiwi and pineapple. So... Pork short rib. This is marinated pork short rib. This is going to be very flavorful, also very tender. Texture-wise? Yeah, very tender. Way tender than any other pork. Really? Because it's marinated, so it breaks down the fibers. And just because of where it is, it's a little more tender anyways. Very nice fibers. Oh, my God. This is a piece of skin from a pig. Yeah. And so, of course, it bubbles. It's going to curl. So the technique is they lay one side down. They keep it down with the tongs and the scissors as paperweights, essentially. And then when they flip it over, then they'll cut it into small pieces. I've never had barbecued pork skin before. Try flea. Shall we dip it in anything? No. Nope, it's seasoned. Smell it. Oh, yeah. It's like the outermost part of the pork belly. Guys, we've got to talk about this soup. We've got to talk about the soup. Well, I learned about the history of this soup. It's back when… So the name of it is… Army Stew. Army Stew, yeah. Back when there was a period of time in South Korea… In the war. There was not a lot of food. Right. And so people would take whatever they had available and mix it into a stew. Right. So this is what this is. It's like a Korean version of a carbonara. Yeah, true. Okay, now they do it a little bit different, right? Because in most Korean restaurants, for this type of stew, they always use the… Ramen and also kimchi. Let's tell you about this one. This one's very unique. So you've got the meats in there, right? So you have the kielbasa, spam, which we love, bacon, basically, minced pork and beef. And then you have your vegetables to balance it out, right? Because it's very young, like right here, very warming. So you have the tofu. You have the kimchi right here, cabbage. You have the spring onions, the glass noodles, and the enoki mushrooms and the rice cake to balance it out. Now here's the major difference. The broth. It's not a kimchi broth, you guys know this. It is basically a Japanese broth, like dashi, which is made from kombu, seaweed, sardines. So it's like super umami right there already to begin with. Then when all the juices of the meat gets in there, it'll be like a bomb of flavor. And then once all the stuff melts, like I've never seen anything like this. Alright, so this has been an amazing day of food adventuring. This is what I love, you know? I love food adventures where we get just like course after course of awesomeness. Yeah, I love surprises too. We got a little bit of everything, of course. Start out with the great quality Korean barbecue, like how it's supposed to be, right? All the different cuts, the beef, the pork, the pork skin. Then we had three different kinds of, actually four stews. This is the major stew. Three stews, actually. And then we had some cold noodles, some sides. I mean, it's the perfect meal. Perfect meal. Yeah, I'm so satisfied and this has been an amazing time here. Oh man. Don't forget guys, all the information about where we are today is below. And definitely if you live in Flushing or Manhattan, Midtown, come here. And also the names of the dishes we'll put below as well. Yeah, get what we got. We feel like these are some of the best dishes and try them. I think you will not be disappointed. Alright guys, thanks so much for watching. Bye! See ya!