Dry age the meat with Miso paste if you haven't tried it already! :) Might add that extra fermentation flavor without taking away from the beefiness that the spiciness of the Korean chili paste did!
In case you were missing Angel. HelloFresh is now delivering Perfectly seasoned Angel. They also have the premium Dry-aged version available for a limited time for the regular Angel Joke makers.
Me with just bread... *toast might have to do...* I'll just magic bullet my last old brown clove of garlic and melt the margarine into it. I'll be eating heavenly garlic bread, pretending I just had the best pizza ever.. _cries_
I've discovered the dirty secret. That perfect shot of Guga opening the charcoal bag is the same shot they use everytime. If I'm wrong, no biggie; if I'm right, don't you dare change it, it's iconic.
Hey Guga! There are 2 more variants of korean pastes. It's Doenjang and Ssamjang. I'd love to see you try those for dry-aging as well given how full of suprises this Gochujang is.
Hey Guga, you need to check out Turkish fermanted meat “pastirma” which is cooked with chili paste for days in near room temperatures. I think you are going to love that as well. Love from Turkey
I watched so many dry aging experiments that I started thinking “what could Guga do next”... I have this one for you: Tahini Paste... if you did the Nutella, you should definitely try this one!!!
Just in case anyone wanted to try this experiment themselves, make sure to read the ingredients list when buying gochujang because some brands don't use monosodium glutamate.
Your passion is so lovely and unparalleled, I truly hope you understand how enjoyable it is for your community to share in these incredible experiments and experiences with you.
I’m so excited and appreciated that U use korean kochujang to show everyone that this is from ROK and it has unique flavor in it, this is something that our government cannot do it, thanks a lot guga!
I have a video idea why dont you try different types of picanha (top sirloin cap) from other animals like Elk and compare them to beef picanha. Love your videos by the way.
guga in every other video: the most important thing with dry age is to go with your nose, if it smells bad throw it out guga here: wow smells weird, let's make this into a steak
In Turkey there is something called "Pastirma" the predecessor of Pastrami. Its basicly Beefbacon/ham and the special thing about it is that the meat is completely coated with a turkish paste called "Çemen" and get airdryed for a long time. I would like to see what happens if u Dryage with "Çemen".
I never had dry aged, and seeing his stuff for years...makes me want to try it out, but I can't cook for Jack so guess I'll wait for a few more years and try this.
Guga is literally the only person I don’t skip past the ads. His enthusiasm and genuineness makes even the ads he does in his videos engaging to watch!
he even cooks them himself for proof and this one looked delicious tbh :) dont get why people start hating on him like "never seen someone like his own craft so much as him"...
@@jg5624 i dont think any different than you do about this but there are people stating this sarcastic... i like his enthusiasm a lot as well as his optimism even tho he sometimes dislikes his craftsmanship a lot
@Guga Foods Great to see you using a Korean ingredient to dry age! I’ve been wondering how it would be for a long time. I would suggest trying Korean dwoenjang next. It’s fermented soybean paste, much funkier than Japanese miso, and I think it would be perfect for dry aging. Hope to see it in a future video! Cheers!
@@jorgecrespo3384 I don't get it though... aren't some spices + chili supposed to act like antiseptics? Then Y do some bacteria penetrate inti the meat?
I have watched an Asian woman make that fermented paste from scratch. Its intense. She actually had to boil the paste otherwise it will keep fermenting. I believe you that it makes steak phenomenal. Ty for sharing.
In South Africa we have a very popular and well liked seasoning called “Aromat” it also contains msg, and I LOVE to put it on EVERYTHING! I think you should do a dry age using Aromat, it can be bought on Amazon, but I have sent you some already, it will arrive Friday
I haven’t had any kind of steak in so long, and I’ve never had dry-aged steak. I’m watching these videos, salivating like crazy, and almost crying because I want the steak so badly.
I can see (7:08) that not only Polish people wear socks and sandals.... :-D Angel ur the BEST :-) . Guga as always a master level of experiment. Great episode.
Even better! You get the flavour perks of a traditionally dry aged steak, PLUS those in subtle notes of a delicious, reputable, and ALREADY AGED saucy goodness 😏 seems like a match made in heaven haha. After all a well crafted symphony will always likely to beat just a basic melody 🥲🙏🙏
@@bendlor to tell you the truth, I actually wanted to suggest he try doenjang and ssamjang paste too. Those might have a better effect on the flavor of dry age steak. 🤔
You have to try turkish cemen paste! They use it as a coat to make pastirma, and on it’s own it’s also super delicious when mixed with a few other ingredients! You will love it!
As others said the bacteria in the fermented sauce accelerated the dry aging process, that's why the pelicose was so big. What if you tried this method but leave in the fridge for less time?
I would love to see you try some the dry age experents that the meat fermented on in the omai bags. Like this one add in the Gochujang in to the bag with the meat.
I cannot help but wonder, with the huge variety of dry-aging that you've tried, what is your favorite? Maybe a showdown in an upcoming episode? I will be trying my first dry aged steak on vacation in Florida in a couple weeks and i'm very excited because of your videos.
Dear Guga Foods ! I am a german Butcher and i am learning a lot about dry aged on your channel thank your for that ! I have one serious Question: Did you ever dry aged something in Charcoal ? Thinking bout it for weeks, did you ever gaved it a try ? Best regards
@Guga See if you can find Korean Fermented Black Bean Paste. It looks like tar but it is incredible as a glaze for Korean fried chicken and would-probably-work for dry aging like the gochujang.
Awesome as usual Guga! That being said, can you try using the Gochujang pate and Umai together during the dry age process to see what happens please!!!!
For me gochujang more like a soybean paste with chili, than chilipaste. The taste closer to other fermented soybean paste (doenjang, tauco, etc). I would love guga use more asian ingredient 🥰
@@CoolStory543 bro America doesn't have many traditions so it's not as important, and I don't subscribe too much to my culture but it's still weird that he's calling it like, kojigan or something. Imagine if someone unironically thought hamburgers were called hamdejar or something
OMG as a Korean who ate my beef with Gochujang (Korean chilli paste) just 2 days ago I was thinking Guga would do something EXACTLY like this haha! Guga you should try Doenjang (Korean bean paste) or Ssamjang next time!
@@AMabud-lv7hy Haha 😄 Ssamjang is more of a dipping sauce that has a combination of both gochujang, doenjang, and other goodies. I really hope Guga tries it with Ssamjang next time
Wagyu A5 chili paste dry age Picanha chili paste dry ege Kobe beef wagyu A5 chili paste dry ege Picanha wagyu chili paste dry ege Brisket chili paste dry ege Brisket wagyu Chili paste In other words go crazy Guga like you always do
Guga , you should mix gochujang paste with two spoon wasabi and one spoon sugar , then pour in the umai dry and seal it with vaccum to make the THE BEST DRY AGED STEAK ever !
Hi Guga, here is a challenge for you: what happens if you take a steak and make him go through multi cooking Technics? I would love to see the results!
At this rate Guga is gonna end up dry aging a steak in a dry aged steak.
😂
Freeze dry the dry aged pellicles, powder them, make a paste out of it and then cover the steak
@@betinivinicius sounds disgusting but i would love to see that lmao
Honestly now I wanna see him use pelicals from a dry aged steak to dry age a steak
Or end up injecting dry aged fat into non dry aged steaks similar to how he did with the wagyu fat😂
Guga: "A little bit of salt and black pepper is enough."
Also Guga: *adds garlic powder*
I thought the same thing but black peppercorns are a yellowish white on the inside so it may just be a lot of pepper. It’s also possible it’s GP.
@@johnmaynes7142 Guga almost always adds garlic powder anyway so I'd put my money on it is.
I was thinking the same thing
Nothing else
thes just freshly ground blackpepper.
its not homogenous as the preground stuff
“very additional flavor” -Guga 2021
based
Truly inspiring words
Thank you Obama Obama
"I am feeling fermented, do you feel fermented?"
Truly a mind-blowing piece of meat
Probably his Spanish translation. He was probably thinking mucho or muy in his head which can be translated to very in English.
Next video: Cook two normal dry age steaks and convince Mau Mau that one of them is "different"
OMG this is brilliant! :D
LMAO.
That would've been a great April Fool's video
Next april fools
Call it the Placebo experiment :D do that with both Maumau and Angel!
I think I speak for everyone when I say I want to be invited to his bbq
Yes 😞😞
For some reason I dont think he would mind if he had some BBQ crashers
Sir, yes Sir!
Yeah
Yes... oh god. I'm so jealous.
Dry age the meat with Miso paste if you haven't tried it already! :) Might add that extra fermentation flavor without taking away from the beefiness that the spiciness of the Korean chili paste did!
THISSSSS!!!
yes
In case you were missing Angel.
HelloFresh is now delivering Perfectly seasoned Angel. They also have the premium Dry-aged version available for a limited time for the regular Angel Joke makers.
Bahahahahaj
On a real note get angel back on the show
Never seen someone who loves their crafts as much as you
I'm pretty sure that it may have something todo with dryaging meat that already is expensive ending up with meat that probably costs 100$/kg lol
That's youtubers. They find a craft that they are truly passionate about, and monetize from it.
Should have seen this bee keeper dude I seen yesterday lol
You haven't seen many people then
It’s hard to hate your craft when your delicious steaks are a business expense and part of your work is enjoying good food.
Dirt: **Has MSG**
Guga: "Today we are dry-aging this steak using Earth."
“I dry-aged a steak in DIRT and THIS happened!”
@@somepersonontheinternet6879 I'm excited to see that one
Guga: *uploads a steak dry age video*
me with only instant ramen at home:
“interesting”
sameeeee
Indeed relatable
Me with just bread...
*toast might have to do...*
I'll just magic bullet my last old brown clove of garlic and melt the margarine into it. I'll be eating heavenly garlic bread, pretending I just had the best pizza ever.. _cries_
Same here normaly i just eat some breakfast while watching the video. I judt enjoy watching good food while eating
@@lonewretch 😥... 😅? 🤔
This is funny, sad, and confusing. 💛
I've discovered the dirty secret. That perfect shot of Guga opening the charcoal bag is the same shot they use everytime. If I'm wrong, no biggie; if I'm right, don't you dare change it, it's iconic.
He should get an intro video.
You joke, but I took an embarassing long time to figure this out 😂
Umm.. yeah... lots of you tubers have the same opening intro sequence. Just like when you watch sitcoms on tv
"My teenage daughter learned how to cook with hello fresh" are you sure having you for a dad didn't help with that?
He is a God of steak, but nobody is a master of everything.
@@charlesatanasio1622 master of deez nuts
@@fedorahatguys7979 coming from the virgin in a fedora.
Dry aged in garlic paste!!! Come On Guga you need to do this and if you do please let me know you read my comment I’d be hype!
ooh that sounds good
Sounds too strong, but still worth trying I guess, sure.
It's a risk of botulism unless he has an acidic enough pH, but that would cook the steak kind of like ceviche sadly
one of these days Guga will be known as an Steak Scientist due to how many experiments he has done
It's for science :)
*a steak scientist
“a" is used before words that start with a consonant sound and “an” is used before words that start with a vowel sound.
@@grammarofficerkrupke4398 Lml. Glad you said it before me
Hes a Steakintist
@@peerbrent *He's
Let's not get complacent with our use of apostrophes.
Watching Guga get genuinely excited about something he did super well, is the purest thing ever! ❤
this guy's like uncle iroh, good to his nephew, manly, knows martial arts, immigrant, beautiful body
Uncle Iroh was just elected the prime minister of the Galactic Empire
Aye
Something tells me that Guga still works out. I want to see some heavy lifting and a training montage like uncle Iroh.
Ayo what
Maybe I forget, but he was an immigrant (Iroh)? I guess he did end up traveling with zuko?
Hey Guga! There are 2 more variants of korean pastes. It's Doenjang and Ssamjang. I'd love to see you try those for dry-aging as well given how full of suprises this Gochujang is.
Came here to say this too, would absolutely love to see it!
Doenjang 된장 is a fermented bean paste and Ssamjang 쌈장 is basically a mix of Doenjang and Gochujang (and some other stuff).
Hey Guga, you need to check out Turkish fermanted meat “pastirma” which is cooked with chili paste for days in near room temperatures. I think you are going to love that as well. Love from Turkey
*Guga finds any butter/paste-like substance in his kitchen*
Guga: "Let's make some dry-aged meat"
@uchiha madarada,aaa “I know it doesn’t look so good now but watch this” 😭😭
This has norhing to do with DRYaging.
Lmao Guga's face like, "Mamao's pallet is insane, I created a monster!!!"
I watched so many dry aging experiments that I started thinking “what could Guga do next”... I have this one for you: Tahini Paste... if you did the Nutella, you should definitely try this one!!!
that sounds cool indeed
gugas face when maumau guessed "spicy" was priceless
When Guga says " This might be something you never see AGAIN." But then I rewatch the video.
Lmaoooo
big brain moment lmaoooo
Me knowing that it's pronounced 'gochujang': Gochujang
Guga: Gochugan
Me: Gochugan
;D
Gucci gang
I'm pronouncing it Gochugan from now on and I don't care who tries to correct me.
Just in case anyone wanted to try this experiment themselves, make sure to read the ingredients list when buying gochujang because some brands don't use monosodium glutamate.
No problemo, just put some in and mix well and wait. I rarely eat gochujang by itself. Adding something is completely normal.
MSG is a well known carcinogen... most Chinese restaurants in the US always advertise "NO MSG", bc it's basically a well known POISON
still... can I come live at your house bro? I promise I will clean up the grill and the kitchen as long as you feed me
@@ccole1255
...I hope that you don’t eat a lot of tomatoes, cheeses, mushrooms, konbu, and basically most of the foods that have an unami flavor then.
@@kziila0244 not worth responding to trolls. They dodge facts like Neo xD
Watching this at 8am in the morning and now i want a damn steak lol
Hi
Same boat bro...
It’s 1am for me
@@Flamus_12_ 9:23 pm rn
8am is always the morning. "8am in the morning" is redundant
Your passion is so lovely and unparalleled, I truly hope you understand how enjoyable it is for your community to share in these incredible experiments and experiences with you.
The minute of the video where he is actually cooking and cutting the steaks doesn’t get enough love
Maybe a video where Guga ranks all the dry-age versions he's done. That would be awesome!
Yes! Like s tier, a tier, b to f tier.
I’m so excited and appreciated that U use korean kochujang to show everyone that this is from ROK and it has unique flavor in it, this is something that our government cannot do it, thanks a lot guga!
Another similar thing like Gochu -Jang is Dwen Jang which is the fermented bean paste!! I think it will also gonna be interesting experiment !!lol
I have a video idea why dont you try different types of picanha (top sirloin cap) from other animals like Elk and compare them to beef picanha. Love your videos by the way.
Need more likes
Great idea
That's genius! Need to see more exotic meats on here. Stuff like deer, ostrich, boar, elk, and gazelle.
picanha is awesome. sometimes this cut is difficult to find in the USA
11:39 MauMau liked the gochujang steak so much, he turned Italian 🤌
I haven’t seen angel in so long he might be getting 100days dry aged 😂
Love ya Guga these videos are some of my favorite
Every time Guga said "Wow" in this video, all I heard was a montage of Owen Wilson saying it.
I AM THE ALMIGHTY 69TH LIKE
guga in every other video: the most important thing with dry age is to go with your nose, if it smells bad throw it out
guga here: wow smells weird, let's make this into a steak
Lol notice the key words are “bad” and “weird”
In Turkey there is something called "Pastirma" the predecessor of Pastrami. Its basicly Beefbacon/ham and the special thing about it is that the meat is completely coated with a turkish paste called "Çemen" and get airdryed for a long time. I would like to see what happens if u Dryage with "Çemen".
It's hard enough to produce 5ml of semen let alone to cover the entire steak
....
sus
Pastirma and eggs is my favorite breakfast with a side of labneh, olives, and zaatar and olive oil 👌👌 can’t forget the fresh pita bread
I dunno man the paste sounds kinda sus
Would love to see Angelo hearing all of your chatter in the back room saying: “Time to force Guga to do that on a Wagyu”
I never had dry aged, and seeing his stuff for years...makes me want to try it out, but I can't cook for Jack so guess I'll wait for a few more years and try this.
Me except I just can’t afford such a nice rack and it’s a pity doing it to other cuts of meat
Guga is literally the only person I don’t skip past the ads. His enthusiasm and genuineness makes even the ads he does in his videos engaging to watch!
he even cooks them himself for proof and this one looked delicious tbh :)
dont get why people start hating on him like "never seen someone like his own craft so much as him"...
@@denniscasav_age7460 He also casts Angel as the delivery person for added personalization
@@denniscasav_age7460 that’s a positive comment. What’s wrong with liking your own craft? That means he’s enthusiastic and passionate.
@@jg5624 i dont think any different than you do about this but there are people stating this sarcastic... i like his enthusiasm a lot as well as his optimism even tho he sometimes dislikes his craftsmanship a lot
Wait until it's raid shadow legends
As a Korean subscriber, this is so pleased to see.
The love and excitement you guys have for food is beautiful.
Can we all appreciate how sharp his knives are 😍
$500 free knives are usually super sharp 😂🤣
Salt Bae's knives: Am I a joke to you?
Burrfection’s knives: dalstrong knife weak, salt bae knife salty
Well obviously a chef wont keep dull ones!
I bought one of thrm ab a week ago and chopped my finger off
It would be cool if you went back and compared all of your past favorite experiments from the year and ranked them.
Him: This is something you might never see again.
Me: Rewinds the video a few seconds.
*My understanding is beyond your intellectual*
@Guga Foods Great to see you using a Korean ingredient to dry age! I’ve been wondering how it would be for a long time. I would suggest trying Korean dwoenjang next. It’s fermented soybean paste, much funkier than Japanese miso, and I think it would be perfect for dry aging. Hope to see it in a future video! Cheers!
And then next ssamjang. Then all 3 comparison.
I think the bacteria in the fermented sauce accelerated the dry aging process, that's why the pelicose was so big.
Pellicles
True you got a point maybe next time instead of 35 days as go 15
@@jorgecrespo3384 I don't get it though... aren't some spices + chili supposed to act like antiseptics? Then Y do some bacteria penetrate inti the meat?
@@shadmanhasan4205 it's fermented so there's already cultures of bacteria in the paste
@@shadmanhasan4205 Spices and chilies fight against certain types of microbes, but leave other (usually beneficial) microbes unharmed.
Dry age with either miso or doejang (which is the funkier Korean version of miso)
There’s something called chungookjang which is 10 times more funkier than danjang. Sort of like miso to natto (crushed)
Only guga can make cooking into an action movie
More of an action romance
Guga should make a video where he takes everything he’s learned from all of his experiments to make the ultimate steak 😱😱🤯
I have watched an Asian woman make that fermented paste from scratch. Its intense. She actually had to boil the paste otherwise it will keep fermenting. I believe you that it makes steak phenomenal. Ty for sharing.
Last time I was this early guga was trying to dry age angel
You referring to the rusty pan right
@@Flamus_12_ yes 😂
@@NextUpTunes what rust steak??!!
In South Africa we have a very popular and well liked seasoning called “Aromat” it also contains msg, and I LOVE to put it on EVERYTHING! I think you should do a dry age using Aromat, it can be bought on Amazon, but I have sent you some already, it will arrive Friday
preheat your oven
Aromat - macht das Essen delikat!
I haven’t had any kind of steak in so long, and I’ve never had dry-aged steak. I’m watching these videos, salivating like crazy, and almost crying because I want the steak so badly.
Angel and Mau Mau really makes the videos "OVER THE TOP"! Their unscripted reactions is a freaking "Joy" to watch!
It’s because Angel is trying to keep from getting dry aged!
Every time he said gochuGANG my eye twitched 🤣🤣 but damn I wanna try this
Gucchi Gang 😂🤣
Mamao makes this show soo real and authentic never loose him
Guga talks like he twists the end of his moustache every time he finishes a sentence
Hé almost cried explaining how amazing the chilli paste one was 🤣😂
His voice is so soothing... Makes it more relaxing. Just what I like in these kinds of videos 💕
Really really I can guarantee the taste of this chilli paste as a Korean💛
Yay! I’m Korean too!
@@moronfish I'm from Uzbekistan
is it gochujang or kochigan or gochigan?
@@helicocktor 고추장 gochujang is right!
@@randomtaurant thanks for clarifying! Guga had me confused for a second
Guga's cardiologist here: please keep encouraging him I need a new yacht
ey man come on.
ey man come on.
I've worked for a Korean family for over 20 years now so I'm very familiar with this chili paste. It is so good and very versatile
This would be spicier than dry aged Angel.
You could stuff him with reapers
LOL
ugh, i wish people would stop saying this foolishness.
@@zenmeteor9474 "Now we season Angel while he is still alive by making him eat these California Reapers."
That's hilarious!😂😂😂
These videos never get old. You should try dry aging Angel next!
One could say...
...they age well.
I can see (7:08) that not only Polish people wear socks and sandals.... :-D Angel ur the BEST :-) . Guga as always a master level of experiment. Great episode.
Lol what’s ironic is gochujang is already an “aged” ingredient 🤣
Even better! You get the flavour perks of a traditionally dry aged steak, PLUS those in subtle notes of a delicious, reputable, and ALREADY AGED saucy goodness 😏 seems like a match made in heaven haha. After all a well crafted symphony will always likely to beat just a basic melody 🥲🙏🙏
@@bendlor to tell you the truth, I actually wanted to suggest he try doenjang and ssamjang paste too. Those might have a better effect on the flavor of dry age steak. 🤔
@@bendlor Plus MSG!
Been a while since he has taken out the holy wireless thermometers lol.
He doesn't want to F it up haha
Too much sous-vide :p
@@rikb2367 sous vide EVERYTHING
The meater thermometer?
I love mine! and a friend also bought one .
then we both also bought sous vide stuff too.....xD
I've never been more satisfied watching a knife cut through something than with those shots of cutting the freshly cooked steak
I might have to make a soundbyte of Guga saying "That is amazing, everybody!" and set it as my phone message notification.
Imagine getting a message from your boss saying you are fired with the "That is amazing, everybody" sound lol
Suggestions: Dry Age in Mayo, Dry Age in Mustard, Dry Age in Ketchup, Dry Age in Roasted Garlic Paste, Dry Age in Maple Syrup.
take the dry age in roasted garlic paste but add rosemary to the paste.
@@glennquagmire34 this. You are a gentleperson and a scholar
Mayo 🤢 I can just imagine how separated and weird the mayo would get.
Dry Aging with Maple Syrup. Depends if it's the actual Maple Syrup.
Or maybe bbq sauce but that's either been done or he's done it
10:00 "it's like a steak with extra flavor, *and* an additional flavor" wow I can almost taste it
Im calling it now. He's gonna do this to wagyu. If he does I'm gonna be so happy
Next : I Dry-Aged steaks with Onion
@@anteatselephants i somehow know what reference is this, i watched youtube too much
^$&^$
Don't tempt him lol
@@anteatselephants nice
Do it Guga
You have to try turkish cemen paste! They use it as a coat to make pastirma, and on it’s own it’s also super delicious when mixed with a few other ingredients! You will love it!
As others said the bacteria in the fermented sauce accelerated the dry aging process, that's why the pelicose was so big. What if you tried this method but leave in the fridge for less time?
Guga has so many projects that takes a lot of time, i wonder how many fridge he has for steaks only 😂
I would love to see you try some the dry age experents that the meat fermented on in the omai bags.
Like this one add in the Gochujang in to the bag with the meat.
love how he started crying after he said "THAT'S AMASING"
I cannot help but wonder, with the huge variety of dry-aging that you've tried, what is your favorite? Maybe a showdown in an upcoming episode?
I will be trying my first dry aged steak on vacation in Florida in a couple weeks and i'm very excited because of your videos.
Init
Dear Guga Foods !
I am a german Butcher and i am learning a lot about dry aged on your channel thank your for that ! I have one serious Question:
Did you ever dry aged something in Charcoal ? Thinking bout it for weeks, did you ever gaved it a try ?
Best regards
Guga realy do be pleasing uncle roger these days
Meanwhile, Esteban is knocking on their window saying his chilli sauce is the best.
I understood that reference
Daymmmmmmnnn....
He saying that while drinking a gallon of water saying its not spicy...
this is how we know you're one of the OG.
Only real ones know
@Guga See if you can find Korean Fermented Black Bean Paste. It looks like tar but it is incredible as a glaze for Korean fried chicken and would-probably-work for dry aging like the gochujang.
Would love to see a comparison of a dry aged gojuchang steak vs. a 24 hour marinated steak in gojuchang.
I’ve never had a dry aged steak but now Im even more tempted to try it.
Awesome as usual Guga! That being said, can you try using the Gochujang pate and Umai together during the dry age process to see what happens please!!!!
For me gochujang more like a soybean paste with chili, than chilipaste. The taste closer to other fermented soybean paste (doenjang, tauco, etc). I would love guga use more asian ingredient 🥰
Random ingredient exists:
Guga : "It's dry ageing time, let's do it!"
Guga:*gets excited*
Also Guga: very additional flavor
a fan from Japan. love this vid and the koji rice vids.
i'd like to see an experiment with Korean doenjang and Japanese miso as well(^^)
every time guga pronounce it "gochugan" a Korean dies
Thought nobody would notice lol. I cringed pretty hard ngl.
@@kopusproductions who cares he’s not Korean how would he know how to pronounce it properly don’t be rude
@@CoolStory543 bro America doesn't have many traditions so it's not as important, and I don't subscribe too much to my culture but it's still weird that he's calling it like, kojigan or something. Imagine if someone unironically thought hamburgers were called hamdejar or something
@@kmaple9 what?
It's even funnier knowing he is a black belt in Taekwondo - he should have some idea hahahaha
If this works well, Guga should try dry aging in miso paste for that extra umami-fermented flavor.
OMG as a Korean who ate my beef with Gochujang (Korean chilli paste) just 2 days ago I was thinking Guga would do something EXACTLY like this haha! Guga you should try Doenjang (Korean bean paste) or Ssamjang next time!
I understand korean bean, but how do u marinate with Samsung?
With Natto is another possibility since it's a different organism that fermented those beans.
@@AMabud-lv7hy Haha 😄 Ssamjang is more of a dipping sauce that has a combination of both gochujang, doenjang, and other goodies. I really hope Guga tries it with Ssamjang next time
Wagyu A5 chili paste dry age
Picanha chili paste dry ege
Kobe beef wagyu A5 chili paste dry ege
Picanha wagyu chili paste dry ege
Brisket chili paste dry ege
Brisket wagyu Chili paste
In other words go crazy Guga like you always do
Guga , you should mix gochujang paste with two spoon wasabi and one spoon sugar , then pour in the umai dry and seal it with vaccum to make the THE BEST DRY AGED STEAK ever !
Guga is the Mr miyagi of building pallets ! The force is strong with Mamoa's pallet.
Nobody:
Literally Nobody:
Guga: KOREAN GUCCI GANG CHILLI PASTE EVERYBODY
Ok kid
Msg used to slow my heart down and make me fall asleep when I was younger, thankfully it doesn't now it's in most takeaways I buy
Hi Guga, here is a challenge for you: what happens if you take a steak and make him go through multi cooking Technics? I would love to see the results!
He ascends to God hood
The steaks will be high in that experiment