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you're gonna watch this cook for ourselves and you have no choice do you know what this is short rib beef short rib it looks gnarly because this is how it comes on the cap on this it's on the rib so here the rib eye is over here it's like part of the rib cage so this is a delicious part lots of marbling used to be a cheap cut now it's very expensive but it's probably my favorite cut yeah I think it's Korea's favorite cut but today we're gonna make a special dish called garbage it's uh how would you describe it so I won garbage gym when it's 2 am I am drunk yeah I grew up eating Kylie Jim for very special occasions birthdays New Year's it's a very green fish or it's also 2AM drunk in L.A in L.A so you wait two
hours in a line then you pay hundred bucks for one plate would you call the restaurant just a restaurant but they make great private gym stew so if you're in L.A you can go eat there they're open 24 hours right yeah set up on 24 hours but we're gonna teach how to make it at home a much easier faster way and you don't have to get drunk to eat this at home let's go so cheers but normally they come in small chunks like two inch chunks you see yeah easy peasy let's start with showing this we're going to show you guys how to make this in a pressure cooker it's easy it's quick and I think everyone should try this at least once in their lives sober I could if you get a short of this size you need to turn off the fat and the silver lining
looks like this you can save the fat for later don't wait it's really nice marbling nice marbling we're gonna portion it right now cut between the bones wow oh my God and now this looks like children that everyone knows right yeah it's like art look at this looks beautiful like a Picasso soak the short ribs in water to remove impurities 20 30 minutes or overnight it doesn't have to be overnight this is dashima It's Korean General stock it uses for everything but it adds to Mommy and it's a great substitute instead of water for making you don't have to use this but it just adds more flavor so there's dried shiitake dried seaweed kombu and Korean anchovies so to make the sauce you're going to simmer this on
the stove for about an hour and then you're going to use this for coffee gym you really don't have to do this you don't know okay everybody you don't have to but it adds a lot more flavor and this is how you get restaurant quality oh so we're gonna bring this to a simmer but you don't want to boil it because it'll taste too bitter you want the natural sweetness of the Umami to show skim off any scum and we're gonna let this go gentle boil simmer for about 45 minutes to an hour now we're gonna prep our braising liquid juice fancy Korean beef steers beers I like how you talk that's one of my favorite things about using this is cream pair it's all wrapped nicely good what's up garlic
ginger your juice hair optional you use apple juice you can use apple cider you can use Coke so we need to grate all these you can use this but for an easy life useless I make a lot of weird noises garlic however much your heart feels it's about 20 Ginger this amount ish three inch perfect size and then cream hair if you don't have cream pair you can use kiwi pineapple there's enzymes in here that help break down the meat as I caught like this yeah so I'm just gonna prep these to put it into the food processor
Ginger pear and garlic Albert I have a confession I've actually never made traditional Korean style type of chicken before I always make a stupid fancy version and it's like sous-vide and all this stuff and it looks fancy fine dining but this is actually my first time making traditional hydrogen so first let's make the marinade for the braising liquid Korean soy sauce Korean sauces you can also just use soy sauce but not use Korean hey what is dividend so it's not about it being Korean it's not using a high quality versus low quality soy sauce so saying use a high quality soy sauce or Korean soy sauce one of this Korean cooking wine Soju sake just rice liquor everybody has a refrigerator it's
not hard to find it's like pretty if you don't have this you don't need a fat one this is the more recognizable one this is what I use for cooking and I always have it on stock so 200 mL of Korean soju um Korean Umami seasoning yondu optional this is a Korean Plum extract syrup so it's like cream plums like Lumen kind of and they bring it into a like sugary syrup tastes more traditional Korean you don't have to use this honey as well so plenty honey fancy honey or regular honey like we don't discriminate against honey smart decision Korean sesame oil good quality sesame it is Korean chili flakes my mom smuggled it from Korea that's why it's in this vacuum sealed thing but Korean chili flakes are like an essential
flavor to this whole thing and if you don't have this don't do this you can find at the store works great I just happen to be in the hands of a smuggle product here so it's still a rock look I'm trying to break it up right now in about four teaspoons of Chicago optional you can add cream pear juice or apple juice more flavor so our stock is done simmering 700 mL of Korean dashima stock or water as well save this on the side just in case you need to add more water or stock while you break them ideally we should have done this overnight but we don't have time no easy life now they're done soaking take them out the color looks a
little gnarly but it's really exciting what is this is just a pressure cooker if you have one great it speeds up the process and if you don't you can also brace this on a low temperature in the oven for a long time sure rib and we're gonna cook it for about an hour and a half in the pressure cooker we just want it to start falling off the bone and have that melt in your mouth texture pressure cooker on biggest veggies while we're letting the short ribs cook we're gonna prep our veggies so after an hour we're gonna check our pressure cooker be very careful at home it's better if you have an instant pot because there's like a safety lover thing but if you're old school like me you have this thing you have to release
the pressure first so be very cautious oh it smells like childhood okay oh my God veggies in and the best ingredients okay my favorite part your favorite rice cake rice so dog just means rice cake in Korean is stir-fried rice don't be shiny all of it rice cakes are more of a modern spin on private gym but at least out I think it tastes great I prefer that over having a side of rice so we're gonna let this pressure cook for another 10-15 minutes until all the vegetables are cooked and the top and ready to eat so green onion Spears a little trick is if you put it in ice water it helps make them crispier a little lighter less bite from the onion bloody hot life hock you can do this for most herbs Jesus Koreans love cheese they can afford it
so we can afford it yeah they charge ten dollars for cheese it smells so good Alberts when you're in my home you must have some Soju with Korean food so if you do the honors Wow first try the younger most poor for the older give them so much Cheers I have no words because if you're Korean you know exactly how happy I am right now so look thank you for watching thank you H for cooking no we cook together thank you for joining me no this is an honor I'm always a cook with Albert can cook no we'll make it tell us what other Korean foods we should make yes I don't know do you see that yeah okay
