Is America’s Most Expensive Korean Barbecue Worth It?
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- เผยแพร่เมื่อ 6 ต.ค. 2024
- Eater LA Editor Matthew Kang visits Kristalbelli for a different and more luxurious take of Korean Barbecue.
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She didn't look so happy with Matthew compared this to a burger :P
Kotoma respect tho. He doesnt give a f
she might be okay before he says 30$
Good lord, the "searing seals in juices" myth just won't die.
Yoooooo
wow its this guy
Found you in the wild!
I was not expecting to see you down here.
she looks kinda young for a restaurant GM.. and can bbq a steak.. dayyuumm
She is Asian, she could be 40 you never know.Before any of you get triggered, that's a compliment btw.
definitely a compliment
Poorna Prithvi 아이고
CongoBonga lol Asians start young? I remember working for a Chinese restaurant and my manager was like 22, 23
wow that's young. Good to know!
+ 500 cool points for parodying Nick Solares.
I died laughing haha
Then how many points does Mark Ronson get?
bro fuck Nick, I hate that guy so much.
Did I miss where you mention the price??
wow Sonny, how ur here?
Still a gimmick. Its just a fancy frying pan. Charcoal korean bbq is the best.
Brandon Yu charcoal bbq is the BEST. It makes a total difference. Without good charcoal, i dont count it as true korean bbq
it's completely different when you're eating steak that special. you don't want anything compromising the flavor. even charcoal. if it's not coming out of my pocket i'd pick this place every time. traditional korean bbq is great but cmon. dry aged wagyu ?
idol hands wrong. Meat grilled over charcoal will give a more true flavor than this fancy shit frying pan heated over a GAS stove
steve kno says your opinion. if someone cooked my $200 steak over charcoal i'd be upset to say the least. pan seared and salt. that's it for me.
idol hands there's a difference between BBQ and the "contemporary" method of cooking like searing and such
JYP was smart with this one. It's essentially a nice steakhouse with Korean side dishes. Profits must be nice.
Felt like he was trying to praise it as much as he could without saying that its better than old school Korean BBQ.
Which I think is great actually. He's respectful enough to his host but doesn't overdo it at the same time.
That $30 burger comment is spot on imo.
The only channel where the phrase, "Millard reaction" is mandatory to say.
Best part was when he made fun of Nick
Matthew Kang is turning into one of my Favourite hosts on eater. He doesn't overdo it with the technical terms, and yet has enough of them to perfectly describe the meal he is eating.
aww so cute at the end
Matthew's Nick Solares impression is 1000% on fleek though
This guy looks like a cross between PSY and David So
danyoyo Lmao
This guy looks like Psy
this guy = FATTER and LESS talented than Psy
someone is triggered
You mean the guy from the Lorax
he looks like jackie chan to me
Man, I thought David So was working for Eater with that video thumbnail.
I like Matthew Kang, He is cool. Not lucas cool, but cool. Keep it up!
JerryJerk agree!
JerryJerk no body is Lucas cool
Lucas cool is a league of its own xD
i like this comment thread XD so true lol
Haven't heard anyone say that cooking at a high temperature sears in the juices for quite a while. Well, at least this was a nice reminder of how people used to think!
this guy looks like David So's younger brother
I must try this! and also..she's adorable !
Korean girls man.... Don't care about that plastic surgery scare, they cute
badfoody she's american so probably never had any surgery done.
Jonathan William lol Americans get plastic surgery too...
JKgaming1 Doesn't matter still pretty
The ratio in which americans get plastic surgery is way lower than korea's. If she was raised in the US (assuming she is), then she probably didn't get plastic surgery because American culture doesn't pressure people to get PS
JKgaming1 judging from her face she doesn't have double eyelids and that's the most common plastic surgery for koreans, also her jaw looks natural while if she had surgery it would look more triangle-ly. Therefor I can safely conclude that she didn't have surgery done and she is naturally pretty/knows how to use make-up.
She is cute.
Arklon It's the blonde hair. 👍🏻👍🏻👍🏻👍🏻
Mike Smith Another sex god patrolling the TH-cam comments section.
MIKE ROASTED
she is so cute!!! i love her hair!!! she has such a cute smile!
"We sear the meat to seal in the juices and the flavor"
Proceeds to slice the meat on the grill
This guy is my second favourite eater host next to lucas.
none of that over exaggerated eating that takes away from the authenticity of his opinion
that wagyu meat has less marbling than the short ribs in kang ho dong baek jong which is way cheaper
Denis Ho that's because they have shitty wagyu realy good wagyu is only from japan
Denis Ho it's not wagyu. She even admitted that it was American hybrid aka WASHUGYU. They messed up WAGYU and WASHUGYU.
point of dry aging beef is to get more flavor out of red muscles not the fat. so using wagyu or hanwoo for that purpose is idiotic. im glad they're closed now.
Authentic Korean Bbq uses high quality charcoal when it comes to beef,, that crystal pan is a just fancy gimmick I've never heard or seen in Korea
Works her whole life puts on her best blazer for the video Her whole staff is watching and gooofy says her food tastes like a burger . God bless
why u guys not at 1 mil yet
Spread the word!
Any chance you can tell what tracks you used for the BGM @ 2:43 and 4:35....??
They're pretty good...
And as an incentive for your trouble I'll subscribe.... So, yeah... Your move, +Eater...
I guess you didnt subscribe? lol
That last half second where they're both laughing = awesome
Next: America's most expensive Chinese hotpot where each diner will have their own cook helping them cook food.
American wagyu is much different from the original Japanese Wagyu. You havent tried real Wagyu until you've tried Japanese Wagyu. The biggest difference appearance wise, is that the Japanese Wagyu has more marbling, almost over 50% is all fat and it literally melts in your mouth.
I worked at a steakhouse in the US that sold Prime, 35day dryaged cuts of beef. I had a group of 6 Japanese guys come in. 2 of them were from the US, and the other 4 were from Japan and spoke no english.
They wanted to try our best cut, so I recommended them my personal favorite, the Dry aged bone in Ribeye. I also told them that I was nervous about them trying it because they have had Japanese Wagyu before where they live.
After they tried it, I asked them for their brutal and honest opinion and to compare the original japanese one, and our american style. They told me that in their honest opinion, one is not better than the other, just different. The American one did not melt like the japanese one but they loved the texture of biting into it. Its not tough in any sense of the word but you feel it, compared to the meltiness of Japanese wagyu.
yup, matt really kills this. great episode as always gaiz
she is really attractive
Leorick T. I thought I was the only one that noticed, she's cute
Head to K-Town in LA.. You'll find plenty of attractive girls.
Leorick T. exactly
When a person working at a restaurant thinks searing keeps juices sealed in x.x /facepalm.
Imma sear their ass if they think that.
JYP has a food business? LOL wtf
4:03 "Feels like I'm having a bite of a burger" ... Her face, that did not make her happy. Managing the fanciest Korean bbq place and this is what you get.
The girl is adorable
That seasoning looked insanely light, even for wagyu.
Travis Something looks basically zero.
Travis Something with a steak like that you are supposed to have the bare minimum of seasoning so you can really taste the natural flavor
Sure but with wagyu mixed with another breed, a bit is needed. Especially when mixed with American beef.
"Inserts overly used comment"
How funky.
JYP
I would love to see Matt and Lucas collab on a video
It's gonna happen one day. Hopefully
Matt and Nick would be interesting to see.
tsenaku cheongdamdong
A cute girl who can cook a mean steak? Swoon
I wish cali had a international bbq fest.
true wagyu is NOT mixed bred
stop saying fake wagyu as a true one
okpkmpqk no one cares
it means u wont care about the difference between bass and gold
thats interesting
i was thinking the same thing. its the fake version. her explanation was confusing
Got to get me there! Thanks for posting!
I'm so proud of those korean peaple as korean :)
Taste of the food 20%
Marketing the food 80%
I cant believe people are still saying that none sense "sear it to lock in the juices" lol, steak is not a water balloon, the flavor isnt going to pour out of it. Especially a dry aged steak.
As for massaging the cows, they dont even do that in Japan. They keep them in very tight places so the cow cant walk, so it doesnt really build to much muscle and stays very tender.
Shes just giving a typical sales pitch.. :/
AYCE bbq. A good selection of different meats and seafood. No more than 20ish dollars. An endless salad bar with kimchi and potato salad. I'm good.
well, that wagyu's marble is not really "awesome", i think it's a bit "so so"? sorry bcs i live in japan and some of the beef has crazy marbling
Low grade wagu. dry aged beef... Is that special??
you can tell by the marbling
Taste it before you judge it lol
dry aged low marbling beef is so much cheaper compared to wet aged well marbled meat
shyri than
I was making a Nick Solares reference hahah I know it is probably very good.
I don't think the GM dyed her eyebrows. Che needs to dye the eyebrows. 😍
Munchies can't hold a candle to this channel.
Very interesting, hope to see some in LA
very fun to watch, only concern is he tried the dry-age steak, and said "it's got this funk" which is exactly how Nick Solare describes it....stop plagiarising
TheNormalOne Can George Clinton still say it?
TheNormalOne Everyone describes dry aged steaks with that word, or aged food in general.
Fuck off
the girl got hella wifey skills
She would make the BEST sandwiches
*insert meme of 'shut up and take my money'"
wow! never heard of crystal grill! this is amazing.
Why call the beef Wagyu when its not from Japan?
Wagyu is made up of several breeds of cattle. In the US it is crossed bread with angus and is sometimes called American Wagyu or American Kobe. Thanks for watching!
Wagyu means Japanese beef. The original cow originally has to be from Japan, but its children can be grown anywhere else in the world. That's why there are Australian Wagyu, American Wagyu and so on and so forth. If you wanna have a Japanese beef from Japan, then look for Kobe, Matsuzaka or anything that has the place of origin as its name. I hope this clarifies.
Eater don't take that.
Well thanks guys thats informative.
It can be called Wagyu outside of Japan, just not Kobe.
This is similar to Japanese Teppanyaki, but looks way better.
This guy is a legend. Went to KBBQ in a white shirt and didnt ruin it.
I think calling this Korean BBQ is a misnomer to me (not necessarily others). It just seems like table service Wagyu.
No Bulgogi, Kalbi, etc. No family/group interaction.
Equal dignity, but seems like a tarted up version. Like truffle oil on french fries ;)
No doubt dry aged Wagyu is the best beef experience, but this is not the Korean BBQ experience.
Agree! If it wasn't for the Korean side dishes, this scene looks almost exactly like a Japanese grill where they just grill meat in front of you.
Are you guys daft?
A lot of places in Korea don't even have bulgogi or kalbi because beef is super expensive there. In fact most just have pork. Some will have beef but you're gonna pay a lot more as the beef is imported from New Zealand. Sorry but say no bulgogi and no kabli means not kbbq is stupid. That's like saying if there's no pho at a Vietnamese restaurant then its not real.
The point of this video is to showcase the beef, not the side dishes nor the atmosphere. At what restaurant would you normally eat with the manager or have the manager cook it for you? This is about the meat and meat only because like they said, it is rare for a Korean BBQ place to carry something as expensive as dry-aged beef.
Hmm, it looks pretty dope but I'd think that a regular grill would give the meat much more flavor than this crystal one. It's basically cooking on thick piece of glass, wouldn't that mean no smokey flavor at all? Is it still BBQ at that point? lol
Haha got em.... Nicks experience would be more ethereal in nature...
Another dry age meat video - original.
Thanks for watching!
Eater = LAME (snooze)
charlie katsu I am glad I saw this I haven't seen a crystal grill before
"Its like eating a 30$ burger.." *woman next to him: "only 30$ u fucking serious*
Im not sure about blonde haired koreans, but this lady pulls it off. Very pretty! :D
You lookin good too Matthew ;)
Gotta admit, that Japchae looked amazing
grilling over that glass thing cant get hotter than grilling over an open charcoal flame
yeah it can
alrighty
Taco gas stoves get much hotter than coals, by far
Japanese American beef, on a supposed Korean crystal grill with a Chinese design. Talk about Pan Asian huh? But Aged beef is not all that, I prefer my meat nice and fresh, with good marbling sure, but even better would be some texture. Koreans love meat with a texture, a bit of ligament, some tendon oh yeah! That's why I love short ribs! and you don't have to use the seasoning on them, they also tastes great with just garlic salt and pepper!
Great impression of his colleague!
The manager is so cute, but she doesn't look pleased
"Crystal grill" I immediately think "style over substance"
Matthew looks like he works at the restaurant with that plain white shirt!
Actually looks super realistic
dude.....
they for sure went clothes shopping together after this
Cool. I rather eat at home.
It wont be an eatery episode until someone says 'funk' at some point.
Matthew is a pretty great host. Keep up the good work!!!
holy fuck matt your impression of nick is spot on
HAH! when Matthew himself inserted a Nick Solares reference
This guy really said "That is gangster"
yea did you exist in the 90s?
Learned from the Flavor King Fieri himself
What person would think to make Korean BBQ this boujee?
*whispers*
"...JYP"
Wont the crystal cover prevent the smoke from the charcoal infusing into the meat?
she so damn cute and lovely too
"It will block the juice of the meat." -> You can't "block" juice by searing surfaces.
"You don't get any caramelization from sugar..." -> Maillard reaction IS a chemical reaction of sugar.
"No butter, that's healthy." -> Who told you butter is not healthy?
All kinds of wrong information in this video... (facepalm)
And yeah, it is a gimmick. Waste of good beef.
butter healthy lel
maillard reaction isn't particularly caramelisation of the meat (google it)
and the other two are just myths and a lot of people believe those
good qual butter is healthy, cuz fat is a source of energy. too much ofc will be bad but thats true for everything
I live is West coast of WA.. still kinda pricy, but think that's Korean barbecue in general
what's the place called?
Kristalbelli, 8 W 36th St, New York, NY 10018
Is this restaurant closed ? I looked into internet and it says that the restaurant is closed.
So jealous..... SO jealous /drooling & crying
I looked up the prices and it is pretty expensive. Around $60/lb for regular meat then over $100/lb for the wagyu
Idk when it's this fancy it kinda takes the festivity factor out for me
I don't know why I don't like this host !!! Lol
She is so cute
If good beef is made from good mood of the cow when being raised, then would the cow be slaughtered in a very fancy style so the marbling on it would not be ruined at the last minute?
She's cute and she knows how to handle meat very well :P
This guy sure has awesome job. All he does is eat and talk. LOLs.
Take a shot every time he says Korean BBQ
She is cute as hell.
Y'all completely overestimated her cuteness. I felt her obligatory narrative feigning attractiveness and interest really detracted from her overall appeal.
But hey, comedians, they're sometimes weird and don't get it right, so I could be wrong. Or, you guys spend more time on TH-cam than in life.
The LC
I find it astonishing that food myths stay even in high end restaurants liek the myth of searing meat keeps the juice in... now it doesn't fool.