All You Can Eat KOREAN BBQ FEAST with @RockstarEater in Los Angeles, California!!

Yeah, okay. Oh my god. What's up guys? David Hopman here from David's Been Here coming at you from beautiful Koreatown, LA, California. My boy Steve Cha, rockstar eater. I'm super excited dude. What are we doing today? Today we are having all you can eat Korean barbecue and Koreatown, LA is the place to do it. We are here at Brother's Barbecue, which is one of the top all you can eat Korean barbecue spots in LA. You can't miss it. That's why I had to show you this place. Yeah, so I've been to Korea. I went from Seoul down to Busan to Daegu. I ate so much Korean barbecue. I love it. Bulgogi, tteokbokki. I mean, it doesn't end, right? Tteokbokki is not Korean barbecue, but you got to just, so we're going to go inside. We're going to have unlimited food. All you can eat. It's going to be a feast. A feast. Yes. I'm following you. All right, let's go. All right, let's do it. Let's go. Not that busy right now. Yeah, it's good. Yeah, definitely. Perfect time to come since, you know, you missed it. Lunch rush, basically. But as you can tell, it's a very traditional, kind of old school looking restaurant. But let me tell you, the meats are top quality here. That's why it's like probably the top three best all you can eat Korean barbecues in LA. And LA is the place for all you can eat, by the way. So this is Brother's Barbecue. Beautiful setting. This reminds me of a traditional barbecue spot in Seoul. Very, very similar, right? So you have these tables in the middle, you have a little grill, and then they usually come with all these beautiful dishes all around it. And this barbecue is actually one of the most expensive ones, right? $75 a person. Yeah. As you can see from the menu, there are different tiers that you can go with. Cheapest is about 45 silver, then it goes to the gold, and then bling bling, diamond up here. This is pretty crazy, $75 a person. But keep in mind, if you have a big appetite, you should definitely go with this one and just get everything from the top, like the beef ribs, ribeye, bottom sirloin, and you can get all this stuff too. We are going to take advantage and get all this top stuff up here, but then over here, we got all the soups, got all these other amazing things. We're going to get some of this as well. So why don't we do this? Why don't we do the bottom sirloin, beef ribs, ribeye, some finger meat. Let's get some brisket too, the chadol. And are you into beef tartare? Of course. Of course, dude. I'm into everything. Maybe some soju too. Okay. Let's do that. Beef tartare. And then let's also get your special kalbitang, seafood pajeon. I'll try to remember everything though. Perfect. Yeah, yeah, yeah. Okay. All right, bro. So should we start with something here? I mean, this looks awesome. This is like, I don't know, jalapenos with some, what, some onion and some sauce, or what? Yeah, that is the brisket dipping sauce. That's brisket, okay. Yeah, I mean, you can put the short ribs in there too, but this works pretty much good for any Korean barbecue you dip into it. So it's sweet. Should I try it, right? Yeah, a little bit of vinegary as well. Nice and spicy. Yeah, it could be spicy. Be careful. For me, all these are the best, right? Absolutely. All these side dishes, which are called banchan, and every restaurant makes it differently, so you're going to get a lot of different selections. But I would say, if you go to a restaurant that makes good banchan, you know the chef there is pretty good. So it all starts with the banchan. I love it. It's just an array of food, right? So everything is different. Over here we have kimchi. This is, to be honest, one of my favorite things of all time. When I was in Korea, I had a completely different style. Seriously? So good. Cheers. Okay. Fermented cabbage. Nice spice. Crunchy. Nice burst. Yeah. Oh wow, it's good. And right here. Japchae. I'm going to try the japchae. Japchae. Yeah, japchae. Definitely one of the Korean noodles you can't miss out on. Good? Yes. All right, so right here we have soju. So this is like Korean vodka. I mean, it's a very, very strong drink. I mean, we're doing it to show you guys what it is. It's basically made with distilled potatoes, right? Okay, let's try it. All right. So yeah, I drank a lot of this when I was in Korea. All right. Yeah, you taste it, right? Yeah, but you know it's smoother than vodka. Yeah. And it's nice and chilled. Yeah. I would say it's not as sweet as sake. Oh no, sake is the best. Sake is not as strong as soju. Yeah, because it's different. I mean, that's potatoes. Yeah. And sake is rice, right? Oh yeah. So these are nice, right? They're almost like glass noodles, these. Yeah, exactly. Probably the most popular banchan Korean noodles you can eat. But you can eat it as meals too if you have enough of it. Mmm. So there's veggies in here. Nice and soft. Yeah. Super cold, right? Oh yeah. You like it? I love it. I love everything here, man. Oh man. I'll tell you, when I was in Korea. Yeah. It's funny. It was a while ago. 2019. Wow. But the food, absolutely amazing. And spicy. Spicy, yeah. If you want spice, you go all out there. Yeah. And what's interesting is when I first visited Korea, I can tell you the kimchi there is actually spicier than here in Los Angeles. I don't know why that is, but you taste the same kimchi you eat over there, it kind of burns your mouth. But here, it's really nothing. Mmm. But then again, we're Westerners, right? It's different, right? Yeah. Again, in Korea, there's like so many. Yeah. You go to a restaurant, they'll have like 10 different varieties and you're like, whoa, what is this? Right? Uh-huh. The delicious pancakes. So they have like a mix of vessel pancakes. They have also like shrimp pancakes. They have seafood. Seafood pancakes. And kimchi. Kimchi pancakes. Yeah, seriously. Oh man. Another great thing. We haven't even gotten to the meat yet. Mmm. That's good, isn't it? Hold that back, bro. Okay. Now let me tell you, even that, you can even grill it and I think it gives a nice, crispy, charred texture. So that's what I usually like to do too, is just maybe put some on the grill. Just like that. Yeah, just let it rest for… This is the beef tartare here. Very traditional Korean dish. It's essentially raw beef. Raw beef with egg yolk mixed into it. This is for truly the adventurous eaters. When I was a kid, I would never have eaten something like this. But now since I'm a rock star eater, it doesn't scare me. I can totally do it. And it has to be fresh or else it'll probably hurt you. It's cold as it should be. Like beef sashimi in some ways. Yeah, kind of like tuna, I would say. Overall, it's good. Oh, wow. That is the beef soup. Here we go with round number one. We got the beef brisket right here. Always a good starter for Korean barbecue. Finger meat and bottom sirloin. And the regular unmarinated short ribs right here. And this is the classic marinated short ribs, yum yum galbi. And this is the rib eye steak. So this is, like I said, round one. Let's see if we can get to round two after this. Alright, before we jump on the meats, let me start with this beef tartare. With some eggs and spice, right? Mmm. Nice and cold. Mmm. Very crunchy, refreshing. Dude, I would never know this is beef, right? It's raw beef. Feels more like a vegetable. Mmm. Oh, wow. So good. I'm in love with this. I've eaten raw beef a lot, actually. Morocco, I've had it in India. For you. That right there is the bottom sirloin. And I can tell, based on the marble content, it is going to be so delicious. Yeah, you know, I've been to Korea. Oh, you've been? Yeah, 2019. Oh, nice. Same year. Oh, yeah. We were there at the same time. I was there in June. I did 14 full days. Oh, man. But this is the same thing, right? So we have the amazing meats. Then we have the oyster mushrooms. We have the onion. What else did you put in there? Pineapple? Yeah. Nice. That's pretty new. That's new, right? It's a different twist to it, right? Yes. Oh, man. The aroma coming out of there. So good. Oh, man. Yeah. So it'll take a little while for it to cook. It'll take a little while, right? So I'm going to eat something else while we watch this. Something else? Okay. Got your seaweed, your favorite right here. Mm-hmm. Oh, yeah. Oh, I love the seaweed. Oh, so nice and green, huh? I know. And it's refreshing, too. Mm-hmm. Try it. Mm. It's like moist, refreshing. I feel like everything's a palate cleanser in a way, right? Exactly. Oh, man. I can't wait for this meat. That's a good way to describe it. It's been a while since I've eaten Korean food. Yeah. I'd say almost three years. Three years? Yeah, because in Miami, we don't have Korean food. Like, we do, but it's always like super fine dining. It's not like you don't have this experience, you know? You don't have like a good all-you-can-eat Korean barbecue experience? No. Let's bring brothers to Miami. Looks like it's done. It's perfect. So, steak, you want to cook it to about medium, which I think is ideal. But traditional galbi, short ribs, I usually like to do it well done, because I think that's where it really tastes the best. Meat, and I mean sweet. Soy sauce, brisket sauce. Be very generous with it. And there's some wasabi on the side, just to give it a little spiciness. Okay, so I'm going to try this. Perfect. So, just going to dip it right in here, right? Yeah, totally. Or you can dip it in the salt as well. You got two different choices. I'm going to get some of that wasabi. Oh, yeah. I got some Japanese little twist going on here. Oh, it's so good. Or you can mix the wasabi in. Yeah, that's what I always do. And for this one, you also have jalapeno, but I'm going to have it alone, right? Yeah. Cheers, bro. That is amazing. It's nice and charred. Perfect, man. It's a good profession, right? This meat is outstanding. Yeah. And let me tell you, you got to be careful when you go to all-you-can-eat places because there are lots out there that would charge you not that much, but the meat quality is pretty lousy. Look how rich it's going to taste in the sesame oil salt. See, I told you. Now it's like rich, right? Lots of salt. Yep. Like a little overbearing, but it's good. And this right here is another traditional Korean classic, the haemul bajeon, which is seafood pancake. Korean restaurants make it a different way. Some is very crispy on the top, and some has more of like that batter texture. I'm personally more into crispy. But, yeah, let's definitely try this one. It is extremely hot. Yeah, you got to be careful. It breaks apart so easily. Oh, damn it. Good? Absolutely. Because there's a lot of seafood inside. It's a little bit crispy on the top. You can taste the pancake. It's very soft on the inside. If you've never had it before, I want to say it's kind of like an equivalent of Japanese okonomiyaki, but I personally think it's better. Of course you do. So my favorite one I had in Korea was in Daegu, but wow, look at this. So big, so fluffy. Lots of seafood. That's shrimp, right? Oh, yeah. Dip it in the sauce, right? Totally agree. Dude, this is amazing. So different, right? So American pancake is more sweet. The Indian dosa, that's more savory. This one is seafood. Completely different thing. Oh, yeah. So very fluffy, too. I'm telling you, the Korean style of this pancake is really unlike anything you have in other cuisines, right? I feel like Korean food is so underrated. I feel like people don't know it enough. It's just not everywhere anymore. Like in Miami, like I said, one or two places, and they're just too high end. They're not like this. Traditional, authentic, real food. Exactly. I mean, we all know about Chinese food. We all know about Japanese food. It seems like it's everywhere, right? Maybe even like Thai food. But Korean food is something that I think a lot of people, especially here in LA, are catching on to more of the urban cities. But yeah, it is truly, once you get into it, and I'm not just saying this because I'm Korean, but if you really get into it, you really love it for life. You know what I'm saying? You're going to a high quality one, too. You'll find a lot of low quality ones, even though they don't charge you as much. But the meat just doesn't taste good. But if you're willing to pay just a little bit more, you should go for it because you're going to get the most fabulous tasting meat. So just for your information. So just to let you know, you can also make wraps out of these as well. Take a piece of this meat. Ooh, finger meat. Good choice. And you can put a little bit of this paste in here just like that. Oh, that's the best. Yeah, ssamjang. Ssamjang. Ssamjang, that's it. And you know, you can just put whatever you want in there basically. Now it's different because it's refreshing and it's crunchy. The rib fingers, right? Yeah, that's it. I'm just going to do it with this. Yeah. That's enough. That's enough? You want it super spicy? So it's all about this, right? I remember in Korea, everything was almost like a mix of salad and meat, right? Together. Just like that. See how it changes the flavor? Mm-hmm. Sorry. I'm enjoying this one. Yeah. Very crunchy. Lots of brisket, right? Yeah. So you have a mix, right? The textures and flavors. It's a little salty, charred, smoky, and then you have that. A little spicy. I love this. Oh, yeah. You got to be careful with that. And to be honest, dude, I'll eat this whole thing. Oh, man. Just get a spoon. This is literally the best. Yeah. You know what? You read my mind. This one here is their famous Galbitang. It's short rib beef soup. It's very soothing to your soul. It has a very simple flavor, but it's so delicious. And what's cool about this restaurant is that they give you the whole bone inside of it. Doesn't that look barbaric? Yeah, let's enjoy the flavor of the soup because I feel once we bite into the meat, the soup's going to kind of go downhill, but... That broth, huh? Oh, yeah. Isn't it so soothing when you... So soothing. I mean, if you're sick, this is perfect. If you have a hangover, this is perfect. And let me tell you, a lot of grandmothers, they come here, they eat, they order this at this restaurant all the time. This one. This dish. I'm not kidding. So you're turning into a grandpa. A little grandma. We should take the rib and just dig into it. Dig into it? Let's do it. Oh, my gosh. This is going to be epic. Look at that. It's going to fall off the bone, huh? Yeah, like a dinosaur bone. Like a dinosaur bone. Dude, just dig in. Dig in. Dude, that's pretty epic, isn't it? You know what I love about this? There's no sauces here. There's no salt. Just broth, juices, and just amazing meat. Whoa. And the fat here, too. Yeah. You eat this whole thing, you're pretty much done. There's so much meat on here. Are you sure? Yeah. If only this was all you can eat, too, right? Yeah, right? Yeah. Yeah, like I said, a lot of old people would love to come here to eat this. My grandmother's favorite place back in the day. Families, parents, too. I mean, the meat is unreal. Yeah. So good. And this broth. What else is in here? Spring onions. Yeah. I don't know what that is. Like green onions, and I believe this is like a jujube, I think. Yeah, jujube. Some sort of a fruit. Date. Oh, a date. Yeah. Oh, yeah. Oh, my gosh. Oh, there's some glass noodles in here, too. Glass noodles, too? Yeah. Mmm. Oh, yeah. That's the ribeye steak. With the steak, you see how after he's cutting it up, you stir fry it. That's how you get it to taste beautiful. Barbecue, truly. Beautiful. This is going to be an epic episode. All right, so the best part. Rib cap. Perfect. So this one right here. Yes. Oh, it's nice and juicy, fatty, right? It's cooked about medium rare, I think. Okay. Oh, you like it, right? Right, yeah. A little bit of salt. A little bit. Yeah, don't overdo it. Yeah. I think we always overdo it here. Yeah. Melts in your mouth. That's the best piece of meat we've had. For me. Sorry, I'm taking a lot more. Isn't it so tender? It's so tender. Mmm. The fat, though. I think that combination, you know? Yeah. A little more fat brings out so much flavor. Oh, man. Yeah, I bet you could die happy now, huh? I don't want to die yet. But I could die happy for sure. Okay. It's cooked perfectly, huh? Perfect, perfect. I think the combination, all the different vegetables. You have so many different flavors and textures here, you know? Yeah, definitely. It's crazy good. Oh, man. What else? So, what's this side? This is the other side, the non-rib cap side, I guess. Non-rib cap. Should I do it? I'm going to try it. Yeah, you can do that. Totally. Mmm. This is a rock star eater. Yeah. The non-marinated beef ribs. That is so far the best one I've had. I'm so... Yeah. See, only at Brothers Barbecue. I'm telling you, it really makes all the difference where you go to eat it. For sure. How much you're paying. Even if you're paying $75 a person, you're going to taste meat just like that. Wow. And this one is the... The non-marinated short rib. Non-marinated. So, I personally love the marinated. I had that in Korea. This one for sure is going to be good as well. But yeah, so we're just going to have this, then we're going to have that, and then we're going to jump on to the other one, which is the brisket, right? Great. Yeah. Wow. Flames. It's not the flames. This is the grill you want to use especially if you're making like steaks. It brings out the best flavor, best smokiness. You know, everything that makes steak taste really good and carby taste really good as well. So, do we just jump on these? Some of these are ready, huh? They're ready right here. Wow. Like this one. If you like it medium, you're good to go. Yeah, so we're just going to dip into any of these, right? Yeah. Again, same? Yep, some salt. Oh, wow, look at that. Sesame oil. This is a fire, man. I love it. Yeah, seriously. That is tender too. Super tender. This one's way more tart, right? Yeah. Plus, the salt. I love that. I think this is going to be a little better with this guy. Oh, you're really loving that taste right there. Oh, I love that. Okay. You know, for me, my favorite dish in Korea, hands down, tteokbokki. Tteokbokki? Yeah, man. Like those rice cakes with that sauce. It's the same sauce, isn't it? No, different. Different sauce, all right. This one is soybean paste. That's soybean paste. Tteokbokki is the pepper paste. Okay, okay. It's spicier. Marinated burger. That's your favorite, David? The marinated part. It's good, it's good. It's like really good. I love this. And you know, I cannot stress this enough. Not all Korean barbecue restaurants in LA taste like this. Because there are some that you eat it, the meat quality is just not that good. It might be very affordable, but the meat quality is just not that good. The meat is just so-so. So what you're tasting right here is actually a pretty exceptional experience for an all-you-can-eat Korean barbecue. So if you don't know where else to go, Brother's Barbecue is really the place to go, even if it's a little expensive. The marinade, you need to put it in this brisket sauce because the extra sweetness makes this a flavor bomb. Wow. All right. Dip a lot. A lot, a lot. A lot of the sauce. Oh, yeah. You're going to see what a difference it makes. Okay. Mmm. I ate a good piece. I love the sauce. Mmm hmm. Whoa. Yeah, so this is, I mean, to be honest, I'm getting into a food coma. Yeah. We ate a lot of food. I think that big rib was a lot, but wow, it's super tender. Again, the best thing about this is like it's nice, amazing meat. Everything's charred, smoky. Yeah. And you add a little bit of, you know, either that hot sauce, that salt or this one, right? Yes. Brisket. Mmm. This is what we eat to end off the meal. Cold buckwheat noodles. But in Korean, called naengmyeon. Naengmyeon. So it's like ice noodles. Ice noodles. Where else are you going to find that? Dude, I got to try this on. All right. Let's do it. So, oh, like that? Yeah. Well, usually they cut this thing up because it's so sticky. Oh. Whoo. Yeah. You got to be careful. See? Now it's going to be easy. It's going to be easier to eat. You got to add a little bit of vinegar. Oh, yeah. Vinegar. Oh, yeah. Oh. Ooh. Make it spicy. Yeah. Spicy. Oh, a spicy one. Oh, yeah. Okay. So, like, just grab it like that? Just grab it. Put it in your bowl. Let's try, right? Yeah. They're like slimy, right? Kind of slimy, yeah. Oh. Pick it up? Yeah. Just pick it up and just enjoy it. It's delicious. See how refreshing it is? Yeah. It's actually intense. It's, like, down my throat and still up here. Yeah. Don't choke, man. I was nervous about that. Really? Yeah. No, for sure. Oh, wow. Because you never know, right? Okay. So, what else is in here? I mean, it's just, like, ice. Yeah. Ice, some vegetables, like, got some sliced apples and cucumber. Oh, my gosh. Yeah. It's, like, super fine noodles. Like, super fine. It's, like, very earthly, isn't it, in many ways? It's a lot of noodles, though. Big bowl. It's a whole other meal right there. Look at you. Can't finish it. Slurp it, dude. You gotta... It's kind of hard to chew. I know. Really hard to chew, right? Yeah. But let me tell you, Dave. Take a piece of meat, also. Okay. And you could actually enjoy it together with this, and it tastes so fabulous. Just a piece of meat right there. I can't even. Dude, it tastes amazing. Yeah. I like it. Yup. Because that's a little hot. This is super cold. Yup. But the brisket. The brisket's so good, and I'm gonna grab this one. You really like the brisket, huh? I love the brisket. It's easy. It's almost like if you were having tartare. Yeah. You know? I'm really full. Yeah, me too. And we still have this whole pancake. Do you want to try that one? This one's, like, super red. Oh, my God. I don't want to, like, mess up this jersey. I totally understand. I got Son. Son. That's his name, right? Son? Yeah. You think Korea's gonna win the World Cup? I don't know about that. We'll see. It's probably gonna be Italy this year. Oh, man. Yeah, dude. I'm Italy. We won the Euro Cup, so here we go. Yes. Mmm. Nice and spicy. And sweet, too. Oh, sweet, too. Yeah. And you have a lot of vegetables in here. Mmm. It's starting to hit me, right? Yeah. Dave, definitely take some of these apples, too. Apples? Or these pears. They're pears, actually. Oh. Yeah, I was looking at them. So the pear would make it crisp and sweet. Wow. That kind of balances out that spiciness. Kind of chills it a little bit. I love how diverse this cuisine is. Yeah. Like, so many things. Mmm. Isn't that combination amazing? Mmm-hmm. It also calms down the heat. Yeah. It's, like, so fruity now, right? Mmm-hmm. Nice. Yeah. Very different, this one. Yeah. You like this one, don't you? Mmm-hmm. Very different compared to the other one. Yeah. That one's, like, just, I wouldn't say bland. That's why we added the mustard, right? Yeah. But this one, with the sauce, with the pears, also cucumber in here, we have an egg there. I like this one a lot. Yeah. I would say the other one is simpler. Mmm-hmm. Yeah. But this one is, like, a whole party in your mouth. Look at this, guys. Yeah. It's, like, oh, noodles galore here. Oh, man. Why not, right? Yeah, I just can't get enough of that. I can't get enough, but I can't get it in. It's, like, what is happening here? Insane. I can tell you're enjoying it. I love this food. Yeah. I love it. Oh, hitting a wall, though. Mmm. Right? Yeah. I do a lot of intermittent fasting, so it's, like, boom. Whoa. Wow, what an epic experience. My man, what was your favorite? I would say that rib cap short rib was pretty good. Yeah. Or the rib cap sirloin, I would say. You know, I love that short rib soup. Yes. That was awesome. Yeah. I don't know. I think the marinated beef. Yes. That's probably my favorite. The marinated galbi, right? Yeah, galbi. Galbi, that's right. Yeah. You can't go wrong with that. Every Korean restaurant, if you don't know what to order, definitely get that one. Yeah. And this is, like, the full experience, right? So, we had, like, 12 different sides. We had lots of beef. They have silver. No, bronze, silver, gold, right? Actually, I think it's diamond. 75. It's diamond. Okay. Sorry. Diamond. Amazing. And this is the experience, right? You come in. You sit down. They just keep bringing you the food. And you can ask for endless, right? So, it's all you can eat. So, whatever you like the most. You like kimchi, keep eating kimchi. You like seaweed, you keep eating that. And, yeah, guys, I hope you enjoyed the video. If you did, please give us a thumbs up. Leave us a comment below. Please subscribe to him. And we'll see you in the next childhood adventure in Los Angeles. Or somewhere else, right? Yeah. Totally. Okay.