British Highschoolers try Luxury Korean Beef BBQ for the first time!!

It's good to be back. Got your exams coming up? Yes. You're going to be graduating soon? Yes. We thought we'd give you guys a little bit of a break from studying. Thank you so much. Today we're going to be trying some very premium cuts of Korean beef. The special treatment. Korean beef. Oh, it's charcoal. In Korea, there's whole different levels to the beef. So we're starting out with a bit of chadolbagi. Chadolbagi. I'm mesmerized by that. That looks so good. The marbling on that as well. That looks beautiful. Next up, this is some high quality chadolbagi. The sizzle. Oh my days. Oh yeah, look at that. Oh, look how quickly it increases up. You can see it moving. We're just in awe. We're just mesmerized. Alright, so I dip it into a little bit of the chamgireum there. Cheers. Beautiful. Oh my days. These two are going to cry again. I can't stop the tears. I can't. I just can't. Not again, Matty. Not again. It doesn't taste like a steak you'd get in England. No, definitely not. Steak's a big thick thing though. Exactly. Cut into it. Oh, that is unbeatable. I don't think it can get any better than that. Test my chocolate skills. It's good. It's the same sauces as before. Oh yeah. Yeah? Man. Can you hear it? And then one, two, three. Mmm, that is so good. I love that. Yeah, now it's good. It just melts in your mouth, I think. It kind of just melts in your mouth. Honestly, that's what I was about to say. Honestly, I didn't have to chew once. You really don't. You can just swallow it straight. And this has like the little charcoal taste as well. Yeah, yeah. Coal flavor, you liking that? Really good. You saying ssamjang? Wow, chadolbagi in the ssamjang. Is this a rarity? We can do it, mate. You can do whatever you guys want. The ssamjang's kind of like melting on it. Hurry up, man. Mmm, I've missed him. I've missed him. My old friend. I think that this is my favorite meat of all the meat we've had on. Really? It's already better than the pork, I think. Already first cut in. Let's wait and see, Nasi. Let's wait and see. I mean, come on. It's not going to get any worse. All right, guys. Next up is the sohyo. Sohyo. Looks like lung. No? Ooh, lung. Yeah, I was thinking that. When did you have lung? I know, just like in biology, you know. Is that liver? No, no. It's not liver. Oh, that smells amazing. Does it smell good? I feel like I'm drooling right now. Give this a taste. Something a little different. What do you think? You know what I think? That is like weirdly good. I thought it'd be more crispy, but it's more like chewy. This was about my favorite one. Yeah, it's 100%. 100%. It's delicious. It's not like the fat's overpowering. It's just that it's very, very nice. I was going to say, it's a bit chewier, but it's still really good. Tender, chewy. That's a bit more flavor, I think. Is it tongue? It is tongue. Ox tongue. You've had ox tongue before? Who's that? First time. It's actually ox tongue. No way. That's a tongue. That's ridiculous. That was ox tongue? That was ox tongue. Why is it so good? It's so weird. That's not right. That's a shock. First time trying beef tongue? Yeah, that's the first time I've tried tongue ever. That was good. I've had everything now. I know. I've had intestine. I've had crown jewels. What? Really? They do that. When cows bite their tongue, they're just happy because it tastes great. Okay, that's not how that works. Do you think of those on the spot? You wrote a list of this last night. He's not in shock. He's just going joke after joke after joke. That took me by shock, that flavor. It's unexplainably good. If you're talking about my favorite though, my favorite is the next bit. And this is the highest quality cut of beef. See, I told you. It's only going to get better. Oh my gosh. That is mental. The big one. This looks like a different animal at this point. Everyone wants to know how much does it cost. That's the real question. It's expensive enough that I don't have this almost ever. Really? It's a rare treat. Thank you guys. So there you go. You can see throughout the marbling. Wow. That looks beautiful. See the marbling on there? Yeah, the marbling on that is crazy. You can eat that raw if you want to. Well, you could, yeah. I'm going to sear it nicely. I am so excited for this. On each side. That is looking like a salty steak. It's like a salty steak. So in Korea, we call this kkotdeungshim. Kkot means flower. Because the marbling looks like the pattern of a flower. See that there? It's like a petal of a flower. It's like a treasure map though. The whole little thing. Shut up! I love it. This guy is on another planet. What is he talking about? I'm getting into my food. I'm building a little story for this cow. He died for me so I could eat some good food in front of me. It was a good sacrifice. Thank you. Sear it on each side. Yeah, just like that. That is nicely seared. Oh, Natty. It looks so tender. I'm mesmerized by that. Again, a little tiny bit of salt and just sprinkle that salt on. Off the elbow. There you are, Jayden. There you are, Natty. Cheers. Let's go. Cheers. Wow. That's amazing. Oh my days. That's very nice. That might be the best beef I've ever had. Wow. Starting out strong. Oh, the pincers. Oh my. That's beautiful. That's amazing. Wow. It just melted like butter in my mouth. I want another piece. That is just gone. Thank you. Exactly how I imagined it. Yeah? That might be the best steak I've ever had. That is really, really good. I've had good steak before, but it's just so different. You don't get that in England. Oh my God. Wait, I'll do it. Oh my God. It's very nice. It's unbelievable. Because you've got the taste of the beef, but then it feels like you're eating the inside of a roast aubergine. That's how tender. It's so soft. How does that compare to steaks you've had before? This is top tier. Don't even ask the question. This is definitely the best you've had. This is probably the best cut of beef I can find in the UK. In Korea, though, they have something called hanwoo. Hanwoo. It's literally Korean cow. It is even better in Korea, man. What I'm hearing about this cow, you guys are lucky. You went straight into ssamjang. Yeah, that's double-sided ssamjang. All you're going to be able to taste is the ssamjang. Worth it. It's the texture. You happy? What a duo. Now, you know what? It's better without. Nah, man. I'm a ssamjang lover. Your taste buds are off the roof, man. The salt by itself, with a bit of sesame oil, that's what it's about. Dip it in the sesame, but not too much. Yeah, there you go, bro. Oh, you've already eaten it. Wow. You didn't even wait for us. Wow, cool. We see how it is. The first round, we waited. The second round, not for that. There's food for afterwards. I'm so sorry not for waiting, but that was beautiful. A bit of that, though. I'm saying we make a little wrap. There we go. Spring onion, of course. I honestly think this will be the best thing I've ever eaten in my life. I love it. I feel like a kid on Christmas right now. This is good. This is a good celebration for all the hard work you guys put through. I don't even care if I graduate anymore. What a move, man. What a move. It's all in one, man. Is that good? Of course it's good. That was the best combination ever. It's gone already. We ate it so fast. That's it. Our final cut. Wow. Of beef. That one looks good. A little bit different here. This is called yangnyeom galbi gui. This is marinated in a classic sort of Korean sweet galbi sauce. Sounds good. No clue what that is, but I just know that sounds good. As you can tell, this is not just any galbi. This is quite heavily marbled, I guess. It's got galbi. It's like premium galbi. The sizzle. What is it, Max? The word for this? Oh, sweet and salty. Sweet and salty. What? In Korean? Oh, in Korean? I don't know. Come on, man. We did it last. Last Korean. Oh, sweet and salty. You remembered. All right, guys. You ready to try some yangnyeom galbi? Always. Cheers to that, man. And that marinade. That marinade. That marinade is amazing. Thank you. The whole journey has been worth it. Just for this. That's another clap on this channel. We got a round of applause again. That marinade is unbelievable. That is almost my favorite one. Wow. The super premium. This is very rich. That super premium one. You can't have too much of it. This is very... I like it. I'm going to say this is my favorite one. Oh, this is better. Really? That marinade is just... That might be because it's well-seasoned. We can't taste the difference. We just taste the soup. I know what I'm tasting. I know this is the best. What I'll do with this one here, I'm going to do a little sam. I'm loving this. All in one? All in one. Of course. Three, two, one. Oh. Is that good? Yeah. That's delicious. Yeah? That's delicious. This is perfect. Yeah, all the flavors together. With the samjang. The samjang. Oh my god. Adds a bit more saltiness to it. It becomes janjan... No. I'm not going to try that again. You're going to see on the news, two English boys steal a cow from Korea. Let me hear it. That made it the best thing I've ever had. So I'm not a big fan of them. You're not even a big fan? I'm not a big fan of them. They just mix it so well. That was like the best meal I've ever had in my life. No, that last thing. Hang on, hang on. You can't just say that lightly. I can't say that lightly, and I'm saying it. His mum's going to be watching this. I'm cooking dinner tonight, mum. What's going on? This is the best food I've had on the channel. Wow. Better than the pork barbecue? Yeah. Yes, I prefer it. Better than the fried chicken? Yeah, yeah, yeah. For sure, for sure. Wow. I think that's the thing with Korean food. Every time you try it, it just is as good as the last time. I'm a bit bored of fish and chips. All right, guys. I hope that's been a good experience. It's been a very good experience. Good luck with your final exams. I appreciate it. Thank you so much. You know how we end these videos. Of course we do. Three, two, one. Honor on Yogi Kaji. That's how we do it, old man. That's the best one. Thank you. Enjoy the video when it comes out.