They all said THIS is why KOREAN food is so good, so we tried!
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- Опубліковано 10 тра 2024
- I was told that Koreans love this ingredients so much it's a staple in almost ever dish they make. But normally this is not used on steaks, so we had to give it a try and see how it would work.
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#food #cooking #streetfood - Розваги
This is the first time Guga said "..and it's super easy to make' and actually wasn't lying. Mine are in the oven right now lol, wish me luck!
how did it go?
i think it's not the first time 🤣
True, 계란빵(Korean egg bread) is not that hard to make
does guga list down the exact measurements in the recipe? cant seem to find it
I couldn't find the exact ingredients either so I improvised. 200g flour, 40g sugar, a few spoonfuls of butter and oil, just kinda eyeballing everything as best as I could from the video.
I am happy to report they were delicious! Three of those were more than enough for a whole dinner lol.
I served in South Korea when I was in the Army. I really enjoy when you showcase Korean food. Does my heart good.
I love how the main highlights of these videos are usually not the experiments themselves but the side dishes
Haha! That’s because the side dishes aren’t experimental, they are always good.
I always fast forward past the sides lol 😂
Pretty sure his cookbook is majority "sides" because they're meals in themselves most of the time
@@kylevandeusen i only want to see the sides. i wish someone made a compilation of all guga side dishes in 1 video
I come here for steak and skip the sides lolz
as a korean, i thought black bean paste is chinese in my whole life. so i had a little research and found out that black bean paste is korean variation of chinese sweet bean paste. this is fun to know. thank you :)
same here
my wife and I use this at home as well, being chinese we have the normal bean paste as well and switch it up when we want a different type of flavor.
I thought black bean paste was a variation from the Chinese white bean paste? I remember a Korean variety show talking about white jajjangmyun
I agree and im vietnamese
Im from Korea and egg bread is just street food! Love how you made it look like a great dish, respect!
Most Koreans think of black bean paste as an important ingredient for Koreanized Chinese food, especially jjajjangmyeon, which is a very common delivery fast food in Korea and is delicious. Black bean is actually not in most Korean food. I recommend trying jjajjangmyeon.
You’re right bro. I thought the side dish today was gonna be jjajangmyeon
yeah, kind of weird to see black bean paste presented as a prominent korean ingredient when there are only a few dishes that typically use it
@@jaep2495what is there other than jjajangmyeon?
Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe
@@PaulCHa Jjajang-rice which jjajang sauce poured on cooked rice or fried rice.
7:32 The "Nut Button" 🤣
took me OUT
I was waiting waiting waiting because of this. Didn't know what to expect. Actual "Nut button" 😂
congratulations on your new product line. ive watched you close to the very beginning I look forward to being just as a good of a grill master as you see you in the future guga
Congrats Guga on the new merch & Walmart placement!
always appreciate the comparrisions
8:14 Fallout New Vegas level up.
Bro i knew Guga and team were cool, but damn, didn't know they were THAT cool
How did I see that with eyes wide open and not notice? Oh no no no no nooooo!
came here to see a comment like thus
Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe
I made my own drinking game with guga. I love his channels so every time he says immediately I take a shot. Thanks guga
I Love Sous Vide Everything Videos 💗
Hi Guga, just ordered your flat top and the burger press. I have enjoyed your videos for a LONG time and have your cookbook. You are my cooking spirit guide. 😊
man, the edit team on SVE is always on fire🔥
Will I be able to get your product in South Africa? Looks amazing Guga, would love to support!
Fantastic video thanks 🙏🏻
This is a paste that is used in Korean Chinese cooking. It’s not one that we use much in home cooking because Korean Chinese food is one that we eat at restaurants or if you live in Korea get it delivered
the only non korean chinese use i can think of is maybe a teokbokki variation
Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe
Guga I gotta say your speech has improved tremendously throughout the years. Your inflections, pacing, speech patterns, everything flows so much better in this video.
Now if only he could learn to pronounce the word "sandwich" 😂
(Not hating, by the way, I'm not a native speaker myself, so I'm sure I mispronounce plenty of words too.)
@@MrVovansimSand witch
He even has a six pack mow
I'm guessing its on purpose, maybe part of his brand?
The way Guga speaks on his videos feels like he is playing a character. For me the way he intones his sentences feels like he is "speaking softly" in Portuguese, and playing that up into his accent.
For someone that lived so long in the US, Angel's brazillian accent is what I would expect.
Holy crap this side dish actually IS super easy to make! My wife and kids loved the Korean Egg Bread! Thanks again Guga!
I want to watch this, but it's already night. I usually watch your videos to make my meals great even though it's just rice and a single fried egg. I'm gonna save this for my breakfast.
GUGA! I REQUESTED COOKING YAK STEAKS FOR OVER A YEAR!!!
That griddle kit sure looks nice!
Great video! What are the measurements for the egg bread? Looks delicious!
Great to finally see some choujang been saying you should try it for years
I'd read it something like Choonjang but choujang is good enogh for a communication 🙂
Note: it's different than Gochoojang which is a red pepper paste for Bibimbap
amazing video the food looked mouthwatering. also does anyone know how long to cook the eggbread for?
You should make a Denver cut video, butcher, prepare and grill in your way..also known as chuck under blade. It's a great hidden gem. It's from the bottom of the chuck roll, below the chuck eye.
Jjangjang myun was one of my favorite dishes growing up. I've never thought to try with steak. It goes great with pork.
Guga, you should do videos experimenting with different recipes for side dishes.
perfect❤❤❤
We need more details on how to prepare the side dish, please!
We need butter milk eye round experiment!!
Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe
Side dish compilation!
Where's that egg bread recipe located. I'd like to try that one.
The black bean paste awesome in their Jajangmyeon noodles
Is there a recipe for the Korean bread?
The editors are doing a good job 😀🔥
You should make a side dish book
nice
:)
Guga, im interested to see maybe a dry aging experiment with black bean paste
i feel it would be a really interesting experiment as you could also do a fried version for the paste and a raw version for the paste
Been watching you for years wish i could taste guga steak😢 an side dish but im all the way in south africa an how can i get your product all the wah here.
Nice Fallout reference there. Good job keeping up with the current zeitgeist of the internet.
I wouldn’t say it’s the internet, just current culture. It definitely exists offline.
Are his products available in Canada? I can't seem to find them anywhere?
I'd like the receipe of the side dish, like the ration you give nowadays on the screen while making it. it's super easy like that to pause and make it right
I love 짜장! 😋😋😋
you need to make your products available worldwide guga! i cant buy in au
Take care Guga. Drink lots of water. You rock....
I would like to see sous vide black bear please!!!
when will your products will be available in canada?
5:30 will the products be avaliable for purchase at walmarts here in Brazil?
Is this the same sauce they have in nissin ramen packets? I have been trying to find out what that stuff is made out of for ages. It has such a unique flavor.
Eyy @SousVideEverything (Guga) I'm a fan from Austria and we don't have a Wallmart around here... how am I able to purchase this well thought out griddle of yours? 😅❤
"I want to thank my sponsors , ME" , lol , congrats on the products . If they were available in South Africa I'd buy them .
I'm curious. How do you pick which member(s) of the crew will be in the video with you? Is it random, is there a rotation, or is it something else?
You should try dry aging in jajajng sauce!
And do a 5/15/25/25 days test.Ingredients with strong flavor may overpower the steak.
The suggestion comes from a guy whose name is sizzlenbacon, how could it not be great?😁😎😜
Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe
Can I get ur products in Australia? Very serious question btw big fan
Will there be a black bean paste dry edge experiment ?
Korean food is the best. Everything is perfectly dialed in.
Same as the girls
Guga i challenge you make lemang!
Hey Guga...have you done a Marmite experiment before? If not, will you try it? In my country (South Africa) Marmite is a beef flavoured yeast extract used as a spread for bread.
Guga, you should do a video that's all about a sidedish experiment where the sidedishes are actually the maindishes and you guys have a bunch of regular steaks as sidedishes to "cleanse" the palate between experiments!
It would be nice to have the ad duration bar thinger (technical term) that outside ads get, as while I have watched your ad a few times, it's not available where I live.
Yes. Please and thank you.
2:52 350 degrees F but the oven shows 385 degrees F.
Guga sold his soul. 5:54 devil sign and 5:55 also 666... When you became big on youtube, you must serve this satanist. Unsuscribe
Is the paste, used in jjajangmyun?
How long do you cook the side dish? You gave a temperature, but no time in the oven.
Did you use inspectre to remove the security patches?
The editors went in 😂
you should use dashida! it’s beef flavored msg that koreans use in soups and stews. probs more accurate as “korean” msg than black bean paste. koreans actually don't use black bean paste in that much other than jjajangmyeon
Guga please try dry aging a steak in Chinese Glaze red tub 01 ❤✌️
Hey Guga, exact measurements for the egg bread? around 300gr of flour and one cup of sugar?
Btw, for other Europeans like me:
350°F = 177°C
can you make a video on steaks cooked with turmeric
Hey Guga, now I want you to experiment with Açaí.
2:00 SIDEDISH
*TRY DRYAGING WITH REMOULADE AND DEEP FRY*
Compound Butter with a mix of all sofar good compound butter ingredients?
Where can i find the portions of ingredients for the korean egg breads?
6:52 that edit killed me hahaha
My son and i thank you for helping me make the best steaks we've ever eaten.
Also, my niece doesn't like steak, but i made an amazing NY strip the other day and she was impressed.
You should dry age in black bean paste!
Chunjang can be used lots of ways, as you just showcased
- Need to try Filipino (spicy) bagoong, a fermented fish paste
- Chicago-style giardiniera
- Heinz MayoMust
- Dry age/sous vide experiment of a Pizzaria Steak, using all the shaker condiments you would find at your local pizza shop: Parmesan cheese, red pepper flake, granulated garlic, oregano. . .
Guga my Walmart doesn't have an as seen on tv area currently
How about if you dry-age steaks for 5, 10, 35 days in *black bean sauce?*
Then do it for *black garlic?*
Try Bearded butcher's seasoning plz 🙏
Hi there a viewer from South Africa as a suggestion could you do a steak experiment if you are able to get these products with either Mrs. balls chutney (everything tastes better with Mrs. Balls chutney) or atchaar
Is the black bean paste like a vegetarian version of the shrimp paste?
i believe you when it comes to the taste of the meat, but it honestly looks like you Grill *chared* *up* a big *slab* of *Dookie* and *smeared* it all over the steak. thanks for the experiment!!!
Hey Guga, thanks to you, I can't go to any steakhouse anymore-I take my kids and they say, "It's good, but I want Dad's." Thanks for teaching in such a simple way how to make the perfect steak. You need to start selling your products to us Brazilians too!
Beeen coming to Arkansas eh Guga?!!
you should dry age in the black bean paste
T-rex arms....man I felt that!
I'm Korean and have never had anything like this :) That paste is more for Chinese black noodles.
Oh how refreshing to not have Leo complaining, it's great to have a change in judge's, love Korean black bean paste
Black Bean Paste is also extremely good to eat with just steak separately as their own product. So combining it is a no brainer here IMO. It's my go to sauce to eat Korean BBQ beef with rice. Even steak with rice I prefer black bean paste and Kimchi over any other condiments.
easeiest side dish will recomande
As a Korean, black bean paste isn't as common as you say it is in Korean food - but it's mainly used for Jjajang myeon, a Korean-Chinese noodle dish. please give this a try when you have a chance!
Hey guga please try Nandos hot sauce
@1:20 "Because in the end, you're left with this: a night after taco bell"
Where is the recipe for the sidedish?