A taste of Ingle Korean Steakhouse

I've got to see if you get the teeth gems. That would be pretty cool for the holidays. Hey, guys, so we're in the Good Day Cafe this morning, and as the temps drop outside, a lot of us start craving warm and rich dishes. Steak can certainly satisfy those cravings. So this morning we have the team from Ingle Korean Steakhouse. They're here to show us how to identify quality cuts of meat at the grocery store and also how to cook and season it perfectly. So we have the owner, James Jang, this morning, and then we also have Chef Jae Yoon. Guys, thanks so much for being here. Thank you for having us. And I wish our viewers caught the show. I mean, this was covered in the fun smoke. I mean, it's such a beautiful presentation and these beautiful cuts of meat. For anyone who hasn't had a chance to experience Ingle Korean Steakhouse, what can they expect? All right. So you can expect the highest grade of American Wagyu with Korean grilling culture. Okay. And also, too, the restaurant, you all have the table side grilling experience as well? Correct. So everything is grilled by the table side so that you can have the best of the steak at its peak moment. Okay. When we talk about premium cuts, walk us through the types of cuts that we have here and how to identify really the quality of them. What do you look for? Sure. I mean, so we mainly look for the marbling of it. So we brought the cuts of the day that we serve in our restaurant. So we have a hanger steak. We have a short rib. We have an outside skirt, which is my personal favorite. And then we have a marinade short rib. Oh, gosh. That looks amazing. Okay. So you said marbling is one of the key identifiers for a premium cut of meat. When we look at that, because we don't have the eye of the experts like you do, how do we know? What should the marbling look like? I mean, as you can see here, it's that white spider web kind of marbling is what you're really looking for, whether it's ribeye or tenderloin or any other cuts. Okay, awesome. And I would imagine that you go about cooking some of these meats a little bit differently depending on what they are. Chef, weigh in on what we have here and what you've prepared also for us to try today. So, today I introduce our Ingle Korean Steakhouse marinade sauce. Okay. So, I make the broth with apple, garlic, scallion, onion. Oh, I love fresh garlic. So, I boil veggie stock. Okay. I boil about one hour, and then I add soy sauce, mirin, black pepper, sugar, and sesame oil in it. The sesame oil, it gives nutty aroma. Okay. All right. A really great aroma, and I'm sure a really great taste. What cut do we have right here? This one is a boneless shoulder tip. It's already trimmed. Okay. So we cut against the grain, and then I score the meat, the surface. Okay. It helps with the marinade. It helps with the marinade, okay. And then each bite very tender. Mm, all right, I love that. I know you touched on marbling as being a sign of a really good quality piece of meat, but how about the texture? What should that feel like? What should we observe when it comes to that? I mean, it really depends on what kind of cut you're looking for, right? So, for example, you know, like our hanging tender is a leaner cut, but it's much tender, right, compared to, like, let's say, choice chuck rib or whatever. Okay. Yeah. And when you talk about marinating as well, how long should you really marinate or what do you guys do at the restaurant? So, I marinate just one hour. One hour? Yes, that's the perfect taste. Okay. You don't have to overdo it, basically. One hour is the best time. Okay, best time. and so you prepared something over here too this smells so good you all have the kitchen smelling just so heavenly over here um so tell me the piece of meat that we have here and this is includes the marinade marination yeah oh the marinade short rib okay you can see the caramelized outside yeah oh this is perfect i mean i think of fall and i think of comfort foods i think of a dish like this yeah i mean especially with those highly marbled cuts you want to cook it to about medium well to render out all the fat and they will come out very rich and juicy and it's perfect bite this now this melts in your mouth this is amazing wow i can taste every ingredient in the flavor that you put here the marinade and like you say it being so tender okay you should come in and visit our restaurant you know like you will have um um those uh steak with um savory dishes and sauces, condiments, and et cetera. Hey, listen, you don't have to tell me twice. You have locations in Tyson's as well as DC and 14th? Yeah, 14th and Ute. Awesome. Okay. Now, obviously, this is a steakhouse. You guys offer some really, really great cuts. I'm going to take another bite over here because this is so good. Trust me. Trust me on this one, guys. What are some popular bestsellers at the restaurant? I mean, as I said, my personal favorite is Outside Skirt. you know it has that beefy flavor it has the marbling from the short rib but you know like this is what we're known for the signature um marinated short ribs and that's what is the most popular all right you heard it get the marinade get the marinated short ribs you will not be disappointed this is incredible um do you all have happy hours or anything else that you'd like our viewers to know yeah we do have a happy hour um monday through thursday five to seven um we serve very korean cocktails like a kimchi martini those kind of stuff you can't find anywhere okay i love it a high quality unique experience that you can get at Ingle Korean Steakhouse this is incredible oh my goodness okay now you have me really just ready to just dive in in some steak um where you guys located one more time for our viewers yeah so um we have uh we have two locations one in Tysons Corner one in DC at 14th Avenue okay also you can get more information on their website, ingokoreansteakhouse.com. Guys, thank you so much. Thank you for having us. You're so welcome. All right, stay with us. We're back with more Good Day for you after this.