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.
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 :)
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.
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
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.)
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.
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
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.
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!
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
- 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. . .
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. 😊
Guga! For Korean ingredients, you should try something called "dwenjjang" . That's how you'd say it. It's a by-product of making soy sauce. When they ferment the soy beans, they get the liquid sauce and a bean paste called "dwenjjang". It is salty, funky, and tastes like old cheese. I love it.
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
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.
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
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.
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!
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.
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!
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
You always do experiments with the steak, or main meat. How about changing it up? Do an experiment with the side dish. 3 steaks, all control(just slightly different). 3 side dishes, with a twist! It'll completely confuse everyone, except us viewers!
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.
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!!!
Please dry age in Bovril paste! I do this all the time and it makes the most flavorsome and meaty steaks ever. You have to try it. No need to season afterwards
Hey Guga, When are you going to make a Cajun MSG Steak? I have yet to see you make a Cajun blackened steak! Here’s a experiment suggestion, figure out which type of steak is best blackened. Choices would be Flank, NY Strip and Ribeye. It’s the best of all worlds with spice, crust and steak!!!😋 C’mon Guga don’t disappoint me and make it happen!!!😁👍
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.
My family has been doing this with prime rib roasts since I was a kid. Just cook the paste coat the rib roast and bake it in the oven till your desired temp. It does benefit with turning on your broiler to max 10° below your desired temp. Let it rest and you’ll never cook prime rib any other way again!
Hey Guga! I just ate a Buldak 2x spicy!!! Let me tell you that I have a very high spice tolerance but this ramen it’s another level. I don’t make it with all the sauce… that’s spicy it is! Soo a Buldak video??????????
I heard this tip directly from a Korean professional chef, answering a viewer's question of "Why doesn't my jajjangmyeong taste as good at home as when I order out?": "You have to fry the bean paste until it's ugly." The idea is to partially caramelize the beans, leaving the paste with a mottled texture with spots of lighter brown. It will look burned, but it's not. Hope that helps for when you next work with the stuff.
Still waiting for dwenjang, ssamjang, and gochujang dry age as the control. I know I should comment on a Guga foods video, but he used a Korean ingredient here.
8:55 japjun mun or whatever it is….it’s my home city’s local specialty. And I’m from Beijing. The Koreans spelt our 炸酱面 out with their Korean accent using Roman letters and lo and behold Guga now thinks it’s a Korean specialty…
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
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.
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
always appreciate the comparrisions
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.
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
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" 😂
2:00 SIDEDISH
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.
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
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!
Congrats Guga on the new merch & Walmart placement!
Holy crap this side dish actually IS super easy to make! My wife and kids loved the Korean Egg Bread! Thanks again Guga!
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
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
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.
Korean food is the best. Everything is perfectly dialed in.
Same as the girls
Oh how refreshing to not have Leo complaining, it's great to have a change in judge's, love Korean black bean paste
- 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. . .
Great video! What are the measurements for the egg bread? Looks delicious!
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. 😊
I made my own drinking game with guga. I love his channels so every time he says immediately I take a shot. Thanks guga
Guga! For Korean ingredients, you should try something called "dwenjjang" . That's how you'd say it. It's a by-product of making soy sauce. When they ferment the soy beans, they get the liquid sauce and a bean paste called "dwenjjang". It is salty, funky, and tastes like old cheese. I love it.
Where's that egg bread recipe located. I'd like to try that one.
nice
:)
The editors are doing a good job 😀🔥
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
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.
GUGA is the top meat guy = top global = top youtube. = top of the world.
MaxTheMeat naahhh guga is the winner.
Salt bae faded.
GUGA! I REQUESTED COOKING YAK STEAKS FOR OVER A YEAR!!!
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.
The black bean paste awesome in their Jajangmyeon noodles
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
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.
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!
man, the edit team on SVE is always on fire🔥
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
6:52 that edit killed me hahaha
That griddle kit sure looks nice!
I'm Korean and have never had anything like this :) That paste is more for Chinese black noodles.
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.
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!
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
We need more details on how to prepare the side dish, please!
Where is the recipe for the sidedish?
Guga, sounds like you need to do a competition between all your favorites outside of the control 😎
Will I be able to get your product in South Africa? Looks amazing Guga, would love to support!
"I want to thank my sponsors , ME" , lol , congrats on the products . If they were available in South Africa I'd buy them .
You always do experiments with the steak, or main meat. How about changing it up? Do an experiment with the side dish. 3 steaks, all control(just slightly different). 3 side dishes, with a twist! It'll completely confuse everyone, except us viewers!
I would like to see sous vide black bear please!!!
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
Is there a recipe for the Korean bread?
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.
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!!!
Please dry age in Bovril paste! I do this all the time and it makes the most flavorsome and meaty steaks ever. You have to try it. No need to season afterwards
Take care Guga. Drink lots of water. You rock....
I Love Sous Vide Everything Videos 💗
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
I love Leo, but it's really great to see 2K as well. Angel of course is the OG taster.
Hey Guga,
When are you going to make a Cajun MSG Steak? I have yet to see you make a Cajun blackened steak! Here’s a experiment suggestion, figure out which type of steak is best blackened. Choices would be Flank, NY Strip and Ribeye. It’s the best of all worlds with spice, crust and steak!!!😋 C’mon Guga don’t disappoint me and make it happen!!!😁👍
You should make a side dish book
How about if you dry-age steaks for 5, 10, 35 days in *black bean sauce?*
Then do it for *black garlic?*
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.
you need to make your products available worldwide guga! i cant buy in au
Fantastic video thanks 🙏🏻
My family has been doing this with prime rib roasts since I was a kid. Just cook the paste coat the rib roast and bake it in the oven till your desired temp. It does benefit with turning on your broiler to max 10° below your desired temp. Let it rest and you’ll never cook prime rib any other way again!
I love 짜장! 😋😋😋
Chunjang can be used lots of ways, as you just showcased
We need an experiment comparing all other country's MSGs. See which one is the best!
Hey Guga! I just ate a Buldak 2x spicy!!! Let me tell you that I have a very high spice tolerance but this ramen it’s another level. I don’t make it with all the sauce… that’s spicy it is! Soo a Buldak video??????????
Also,Make Barbeque Sauce sous vide steak meat!!!!
Side dish compilation!
*TRY DRYAGING WITH REMOULADE AND DEEP FRY*
You have to try Jimmy's Saté Sauce for the ultimate flavorbomb of MSGness...
I heard this tip directly from a Korean professional chef, answering a viewer's question of "Why doesn't my jajjangmyeong taste as good at home as when I order out?":
"You have to fry the bean paste until it's ugly." The idea is to partially caramelize the beans, leaving the paste with a mottled texture with spots of lighter brown. It will look burned, but it's not.
Hope that helps for when you next work with the stuff.
Is the paste, used in jjajangmyun?
Still waiting for dwenjang, ssamjang, and gochujang dry age as the control.
I know I should comment on a Guga foods video, but he used a Korean ingredient here.
Guga! You’re killing me! Immediately means “without any intervening time or space” the word you’re looking for is “next”. Please!
Yes. Please and thank you.
amazing video the food looked mouthwatering. also does anyone know how long to cook the eggbread for?
Sorry where is the recipe for the egg breads? I would appreciate the help.
@1:20 "Because in the end, you're left with this: a night after taco bell"
8:55 japjun mun or whatever it is….it’s my home city’s local specialty. And I’m from Beijing. The Koreans spelt our 炸酱面 out with their Korean accent using Roman letters and lo and behold Guga now thinks it’s a Korean specialty…
Amazing stuff.
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
I knew this was gonna be good before I even clicked play. Jjajangmyeon steak!
Hey Guga, now I want you to experiment with Açaí.
finally he did what i said!😁
You should dry age in black bean paste!
Korean eggbread is basically just cupcakes. Eggs are the reason cakes puff up so much, remove those and you get brownies.
Guga should start a side dish channel because...... you know why❤
Guga my Walmart doesn't have an as seen on tv area currently
that sidedish is more like a puto in our country, try to put salted egg on it, it's so good❤
I thought when you said "once we get the crust" you were gonna say "it'll make us BUST" 😂😂
First time ever, super easy actually means super easy.