King of KOREAN BBQ! Best HANWOO BEEF + ½ Cow Fresh Sashimi | Korean Food in Seoul!

Hey everyone, hope you're having an amazing day. It's Mark Wiens, I'm in Seoul, South Korea. And it's the middle of the day right now, but tonight for dinner, we have an opportunity to go to a restaurant called Born & Bread that serves the top quality Korean Hanwoo beef. I've never had it before, this is gonna be my first time. And it's gonna be just a gourmet, elegant, extreme, life-changing beef meal. But before tonight for dinner, it's the middle of the day right now, we're at the Majang Meat Market. I'm gonna walk around, we're gonna see some of the beef, some of the Hanwoo, and then later tonight, like a once in a lifetime meal, beef meal, coming up. As soon as you arrive to the Majang Meat Market, you can just, even as you're walking up, you can smell the aroma of raw meat, a lot of beef, a lot of pork. But then when you're in the market, it is very clean, it is very organized with many, many stalls, many butchers, many distributors. You go into some of the alleys, there's even more stores. I read that there's over 3,000 meat stores at this market. 3,000! So to my understanding, Hanwoo are a breed of cows, cattle, that are native to Korea, so they are Korean cows. But here's the thing though, a lot of shops, a lot of places claim that they serve Hanwoo, Korean Hanwoo beef, but that's not always the case. So Born & Bread is known to serve some of the best source, some of the best Korean Hanwoo beef. Distribute it, and they're the main distributor, supplier, for some of the shops in the market, but then also the top restaurants that serve Hanwoo beef throughout Korea. They really are the kings of Korean beef. Oh, it says it's water aging. That is awesome, an aquarium of meat. It took us a little bit walking around to find it. But this is Born & Bread, this is the butcher, this is where it all began. This is where they started butchering, started distributing the best of the best quality of Korean Hanwoo beef. I believe they first had the restaurant on the upstairs floor, but now the restaurant has, the main restaurant just opened, which is just down the road, maybe like a 10 minute walk or so. Just kinda stepped inside here. There's a half a side of a Hanwoo over there, and then just, yeah, very clean. This is the spot where the best Korean beef comes through. Little bit of a traffic jam here. Oh, look at that meat. Walking around the Majang meat market was great, and just the abundance, the quantity of meat. And there's a lot of good restaurants as well, especially Korean BBQ because it's close to the meat market, but I am gonna resist the temptation because later tonight, in a few hours from now, is gonna be the ultimate Korean Hanwoo beef meal experience. I'm gonna see you in a couple of hours. The restaurant is actually a few blocks away from the meat market, so we just got off the subway at Majang Station, and actually, it's just a very, maybe 100 meters from the subway station, Majang Station. We should be coming up on it very soon. This is just a beef area, though. There's so many Korean BBQ restaurants in this entire area of Seoul. The restaurant occupies the corner of, well, not really the corner, but yeah, kind of the corner. It looks like a designer clothing boutique. It looks like a Louis Vuitton store. Wow, that's huge. Oh, that's born and bred. You definitely would think it is a very high-end clothing boutique, but this is a beef restaurant. Thank you, hello. Nice to meet you. Mark. I'm Sangwon. Oh, okay, nice to meet you. Born and bred. Thank you, thank you. We're with Kevin. Kevin. Kevin, yes, so we met up with Sang, who is the owner of Born and Bred, and what's amazing is that this is the building that you were born in, this is the building that you grew up in, and now it's converted into a very amazing meat, Hanwoo, Korean beef palace. Beautiful place, and that's why it's called Born and Bred. Yeah. Ah, so that's the story behind the name. Very cool, very cool. And then he's designed it, so there's the butchery and kind of a more laid-back shop in the bottom, and then there's some other floors, and then we'll be dining downstairs, which is, what is the Korean name for omakase? Makkim Charim. Makkim? Charim. Makkim Charim. Yes. Which is like an omakase, like piece by piece, chef chosen, bite by bite. 15 pieces today. 15 pieces? 500 grams for each. Okay, oh, this is awesome. 500 grams reversing half a kilo each of premium, the best Hanwoo. Yes, yes. Very cool, very cool. Thank you. Is it okay if we see the butchery? Yeah, sure. Thank you very much. That's what we buy. Female cow, only like 20, 28 pounds. So everything is Hanwoo? Yes, everything is Hanwoo. Everything is Hanwoo, right? Everything. Everything is Hanwoo, and everything is female cow. Female cows. Yeah, that could be one of the greatest cabinets of meat in the world. Everything is Hanwoo beef. Thailand. What part of the meat is this? This is rib eye. Beautiful. That's amazing. Thank you. You're welcome. What a meat palace. This is the marbling, the cuts, the beauty, just that ratio. Oh, wow. It's just so incredibly classy. This entire restaurant, and this is the bottom floor. They have other cuts of meat, but he said you can also order a hamburger here, you can have a drink. I know what I want next for my birthday. Oh, that would be the greatest gift ever, a meat gift. I think most of our group, oh, where's, oh, Rickman isn't here yet, though. He must be coming. Anyways, most of our group just arrived. We're going downstairs. Hello. Downstairs. Oh, this is the speakeasy, cool. Down to the basement, down to the speakeasy, and we have the entire room. Wow. This is the seat. What a gorgeous restaurant, and just, yeah, what a beef restaurant. This is Chateaubriand from 28-month Korean female cow. First course is Chateaubriand, and he's just brought it on this stone. Yeah. One of the most amazing cuts of Hanwoo, and he puts that onto the charcoal grill and then sprinkled, very artfully, some salt and pepper. He says, not here. You too. You've been a butcher and also cooking beef for your whole life? Yeah, but not whole life. Maybe when I was just, some days. At what youngness can you start cooking beef? When I was really young, I eat, I just eat. Okay. Maybe 18, from 18, I cook for my friends. Ah, okay. And then I started to work with my father, maybe 26. Okay, but then your father was dealing beef all this. Yeah, even for your whole life. Yeah, before I born. Okay. Yeah, he started work here. Okay, so you've been surrounded by beef all of your life. The trip, of course, is organized by Jeff. He initiated this, sent me the link, and then sent me and Feng's family last five months to get the table. All the banking and all the email. Thank you. Thank them. It couldn't have happened without me and Feng. Cheers! An amazing group of friends and food lovers. And food is always better with good friends, for sure. I'd like to say, what we have here is a group with good friends, good food, good wine, two out of three, guaranteed. Cheers. For the beef, I recommend tenderloin. Just before the beef, lettuce, looks like a bit of cheese on there with the dressing, as well. Oh, the cheese is so light. Sirloin? It's all the same part. We buy it. He just brought out the sirloin and the ribeye, beautiful chunks, chunks of hanwoo. And then he said everything, actually, everything that we're eating is gonna be from the same cow this evening. It is time. This is a thing of beauty. Hanwoo. God bless you. I will dream about this for the rest of my life. How is it, Ying? Oh. The hanwoo, the chateaubriand. Perfectly cooked, too. Oh, wow. What is that? Oh, wow. I don't even know what just happened with that bite. That is so soft and juicy and like. But without all the fat. Yeah, it's not that, not that fatty, fatty, but no, it's not fatty like a. No. The flavor is unbelievable, and like that, yeah, but the fat that is there, just it coming out with the grill and with that fried, like, on the grill, wow. Yeah. Like, I don't even want salt with this, it's so good. It doesn't need salt. He did salt it as it was grilling. It's like, the juiciness is just out of control. Marbled. Five-year-old hanwoo, two-plus pounds. With the salt. The same quality. Yeah, that's truffle salt. You taste the truffle in there a little bit. Okay, this one is the ribeye. Oh, man, you can just see the strands of fat in it. With a little bit of wasabi on it. He said this is a one-biter. That one is like, just fatty, almost gooey texture. And the fat just bursts with. This one? Amazing. Okay, next one. And the next one is a different piece of the ribeye, part of the ribeye, with some, is that mustard on top? This is also ribeye? A rib cut. Oh, the ribs. Little part of the. And the other one was. Yeah, wow. That's a piece you wanna close your eyes for. Yeah. As you bite and savor the juicy fattiness. Yeah, that's insane. Do you still love beef? Or do you get tired of it? Oh, I'm tired of it. Love. Sirloin. Next up is the sirloin. Amazing. You can actually see the streaks of fat in it. Like, strands. Oh, the different textures. That one is like, it's almost like jelly-ish on the inside. It's almost like a brisket bar. Served with some of the kimchi, but the non-chili kimchi. Really good. Look at the strands of fat in the layers. And that skin. Next piece is the skirt steak. You taste the beefiness that's pouring out of it. And you can also wrap it in a little piece of the skirt steak in a leaf. It's like a pickle. I can't remember what type of leaf it is. Oh, that works. That brings out the flavor, actually, and makes it burst. With that beef in the center, it kind of like... It's kind of pickled sweet. A little bit sweet and sour. Oh, that's the combination with those leaves. Side of tenderloin. He said this is a one-bite, topped with some chives, I think. Slightly jelly on the inside. But that one's meaty, too. That's superb. Top plate, maybe this part. We marinate, like, galbi. Oh, wow. Look at the juiciness of that. Sando, incoming from behind. Oh, thank you. Oh, wow. Sandwich, hanwoo sandwich, coming in. But I'm gonna take a bite of the top plate first, which is what he just finished grilling. Oh, the top plate is soft. It does kind of have, like, a tongue texture to it. He just brought it. It just appeared. And it is a chateaubriand, which is definitely deep-fried, with a little bit of sauce. Between, sandwiched between two small, perfect, pillowy, slightly crispy slices of bread, grilled slices of bread. Oh, wow. It's just perfect. Like, the meat just squeezes, and the bread just, like, cradles it. You see the sauce, like, just, like, coming out, and it's just, it's just a harmony of everything. Hanwoo, just like the top of hanwoo. Oh, wow. That's stunning. That's really good, the harmony of hanwoo. Harmony of hanwoo. Harmony is the name of the video. Months, months of chasing this reservation. While nobody's here, it was a nightmare to get this table. A nightmare. To get this reservation. He is grilling the galbi, which is the short rib, the marinated version. And just, you just unravel it, unroll it onto the grill. No marinate, so we brought more, which you guys eat, oh, really, really well. Tempura? Wagyu tempura? Yeah. Wow, galbi. Next course is the galbi, and he's just, there's like, he has a collection of different galbi's short ribs going on the grills of various marinades. When you think about Korean barbecue, this is the cut that you think about, the prized chunk of meat. He served us an entire tray of little banchan. There's rice, because you wanna be eating rice when you eat short rib, plus a variety of beautiful, beautiful vegetables as well, leafy vegetables. Chef said, take a piece of the ribs in the first piece, eat it with rice. Yes. Oh, wow. Oh, that is next level. Oh, that's the most tender, most succulent, most perfect short ribs, probably in the world, but, oh, that's extraordinary in the world. In the world? Oh, wow, the flavor. You want, um, I think that's fish roe. Fish roe? A little bit of fish roe and a bit of the sauce. And the sauce. And a bit of the sauce. Okay, did you get rice in it, too? Yeah, a little rice. Uh, a rice roll. Oh. Roll it or just stuff it? Like a little Korean Mexican taco. Okay, here we go. God save us. Cheers. Cheers, brother. Always good to eat with you. Mm. What is that? Is that legal? And he sneakily snuck some more onto my rice. I will never say no. Oh, thank you, chef. Look at that. It's still going. Yeah, I know. It's actually liquefying on the bone. Holy crap. Let's bone cheers. From nowhere. It's relentless. Oh, oh, the bone, that's hot. Bone cheers. Oh, it's hot. Are you kidding me? Oh, mine is almost, almost too hot to consume this fast off the grill, but that is, that melts in your mouth. I just want this trade to never end, to be everlasting. And while we were eating that last bite, he brought over a little bowl of the bulgogi. This is the hanwoo, hanwoo bulgogi. Oh, wow. Absolutely stunning. The thin slices of meat. That's sweet, salty. That's just flavor beyond imagination. And then this is a hanwoo bone broth. You can see that milky whiteness of it. Morning bread in the market, or not anymore. Oh, that is milky. Oh, that's incredible. Try some of this next. Oh, what is that? I'm not totally sure. Tastes kind of, like slightly fishy. I'm gonna go in for another roll-up. The roll-up is the bomb. The roll-up is just, yeah. Very impressive, the bulgogi. The vegetable roll, the leaves, everything. It's just one of the greatest joys of Korean food, with the best beef. Just dished us out some of the inside skirt. It's very beautiful meat. And you can just see the juices kind of just flowing out of it. I think I'm gonna half-bite this. It's just like cut after cut. Oh, that one is more lean, but still juicy, and there's like strings of heart. Oh, that was good. This is just a culinary hanwoo Korean beef, like theatrical experience. They are now opening up the doors. And actually, this is like a, it goes 360 degrees, a donut bar counter. So there's another side, and they're gonna do a butchery beef demonstration right here. Highest, highest levels of Korean beef. We're so hungry. Absolutely unbelievable. We wheeled out half a cow. Just gonna giggle. This was the greatest idea, that they're gonna like wheel out half a cow. Got half a cow in the dining room with us, hanging out. And he is sliced off a chunk from the inside. And we're gonna have beef sashimi right out of the carcass. A very, very fresh cow. Bye. Thank you. Okay, so this is the sashimi of hanwoo beef sashimi right out of the cow. And he said, you dip it, give it a good, good dip in the sesame oil. Maybe a submerge. Oh, that's beautiful. Wow. Look at that texture, the coolness of it. The flavor is so neutral, and then just with that, like, complimenting sesame oil, that's, wow. Some of the hanwoo pho with the broth, with the noodles. The lemoniness, the green onions, and the coriander in here. The broth is outstanding. Oh, and there's some tendon in here, too. Oh. I'm gonna add a little, a little sriracha. All right. Grab some noodles, grab the ribeye, and eat it. Korean instant noodles with, it's ribeye? Ribeye, you gotta eat noodles with the beef. Yeah. That is incredible. Even the noodles have, like, a chewiness to them. And that's, like, as comforting as hanwoo can get. It looks like we're having this in North Africa. Thank you, thank you, thank you. Thank you. That's really good. That's really smooth, really, really cool and fresh. Thank you. That was a significant amount of beef that he served us, and time for dessert. This will be my first non-beef bite in the last, like, three hours. They're weak, they can't eat so much. Oh, that melon is incredible. So good. Thank you. That's almost as juicy as the beef. Final bite of dinner. I'm just gonna let the juices flow. That was a phenomenal, unbelievable meal. One of the best meals I can think of that I've had in my life. And it wasn't, like, little amounts. It was, that was a huge meal. We are leaving stuffed, very happy, with a completely new beef culinary hanwoo experience. And great to hang out. I wanna say a huge thank you to Sandy and Kevin for making the booking, for arranging that. And it was a very hard process to get that booking. And then great to hang out with Jeffrey and Rickman and Gladys and everybody else there. That is not a cheap meal. It cost right at about $300 per person. And then we had the entire room, the entire speakeasy section of the restaurant. I wanna say a big thank you for watching this video. Please remember to give it a thumbs up if you enjoyed it. Leave a comment below, I'd love to hear from you. And if you're not already subscribed, click subscribe now and also click the little bell icon so that you get notified of the next video that I publish. Thanks for watching. Good night from Seoul. I'm gonna go straight to bed after that meal. And I'll see you on the next video.