 Andrew was trying to, Andrew was jumping the gun, he reached it, he was still groaning. Yo, what's going on everybody? Welcome to a special Korean barbecue episode of Fung Bro's Food. Just like a lot of other Asian foods in America, the growth and evolution has been exponential. I remember just several years ago there was like little to no Korean barbecue and if they were they're not that good. But now we got one of the most popular ones in Fung Bro, which is very advanced and very good. You guys, we had a debate in the car ride over here. Okay. Pork versus beef. Beef versus pork. Eat it. I had a beef. I swear I had to break you guys up because David, you team pork. I'm team pork. So today we're going to be debating pork versus beef. Hop hop boys. Let's go. You don't change the game. It's kind of like one of those chains of Korean barbecue that delivered enough authenticity. You know how much 11.99 Korean barbecue all you can eat we had in K-town? And this was like five years ago, six years ago. Do it at that one spot. Man, it was 8.99 for lunch. Crazy. That's when you're just trying to fill the seats for lunch, 8.99. There's no way you're making money. This is probably the most popular kind of commercial brand out there that's trusted. I would compare this to almost like the Haidilao for the Chinese hop hop world. You know, are you from Korea? Yes, I'm from Korea. How is Korean barbecue in Korea different? Like, is there a less beef? Like, how is it a little bit different? Because I think more likely Korea like pork because it's more cheaper in Korea because it's really really expensive. Yeah, really pretty expensive. I mean, yeah, no, we have to understand that in America beef is super cheap compared to other countries. And super high quality. Super high quality and super cheap. And that's one point for team beef, man. The beef is already more valuable. That's true. That's true. I would say true. Because you know when we cook green barbecue, I'm like, it's like a stir fry. It's a stir fry on a grill. I've never seen anybody cook it so uniform. So this is the brisket. This is probably the most classic cut in America. Brisket is always number one. It's served first. Because it's nominated and it's cut thinly sized and then it cooks faster. And that is all ready for you guys. Brisket. It's a little bit of salt. So they tell you to try just with salt first so you really get the feel for the quality of meat without dipping it in sauce. You know that brisket was good. I don't know if you guys felt this way. It kind of tasted like a burger. Egg time. The egg is good. And it's not even cooked all the way on top. Still a little gooey. Okay, so Aiden is now changing the grill because he's about to cook the beef tongue. That's the good thing about premium, not all you can eat with green barbecues, is that they keep it fresh by using a new grill for every meat. Yeah, beef tongue is very controversial to me. Because at all you can eat spots, sometimes the beef tongue can be terrible. The tongue looks very nice. This looks nice. Why do you cook the beef tongue on the mesh grill? So it tastes like we're grilling. You get some of that plain royal taste. Exactly. Beef tongue. A little bit of salt, just a dab. Oh. Oh. You got it. It doesn't taste at all like you're making out with a cow. Bruh. First of all. Yeah, I kind of look at beef tongue to say it no more. First of all, shots of beef, huh? But it's chewy enough where you can, you know, break it down. How do you wipe it on the grill? I've seen you kind of like stroke it on the grill first. Oh, because otherwise it gets stuck to the grill. Yeah, I don't want that like misty. I love the color of this radish. I don't know if it has to be this red or this purple, or this dope. Unmarried and short rib. Just a little bit of salt first. Oh, tender, tender, tender. Oh man, the marbling is crazy. I got the radish and the scallion sprout salad right here. The unmarried and short rib just went best by itself. Yeah. For me, I think the last cut, to me, kind of lets you know why I'm eating pork. Even though that was an amazing fatty marbling cut, I felt like, I mean, I would say pork. Remember what happened last week? The communal cold non-spicy kimchi soup on these. No back wash. The palate cleanser. No gargling. Not too much lip action. It is very appealing, but I'm saying this is just like, ribeye steak is like, you can get that. You can buy this at the store. You can't buy the non-marinated short rib that's marbled ribeye on its own. I like the grain. The middle part usually more chewy, more dry. A little bit more lean. Yeah. And then the sides, you get like half fat, half lean. The outside skirt is actually my favorite cut of beef at Green Barbecue. High expectations of this. You see the grain and how big it is and how clear it is. This is done. Oh, give me one second. Oh my gosh. One hand was trying to, the hand was jumping the gun. Ah! He breathed it. Oh, he was still rolling. Outside skirt. Mmm. Wow. Wow. You get a little bit of that actual real barbecue like char. Oh my gosh. That one's got to take the cake so far. Honey, glaze, char, garlic. You can see it. You can see the glaze sizzling on the mesh grill. So more like, like flame fire, flame fire. Like it's closer to the fire. Angles, man. It's all about angle. See? You know, if it moved, it would look more natural. No, this way you get out optimal angles. Seasoned marinated short rib. Wow. Wow. Woo! You don't even need to dip anything in that. Yup. You just straight up. Very strong. It's soft. You know why I think you really like this now? So it's your Cantonese. And this kind of tastes more like chashu. Oh it does. You all right? You take this over chashu? Oh for sure. Oh! You know why? Yeah, I mean. Chashu is pork. This is the main issue. So likely it comes with the bone. Marinated with the, like, teriyaki sauce kind of thing. Here is bone out. Bone out. David. I just have this image in my head that things, that have the bone in taste better. That is true. You know it does. It does. Marinated short rib. With the bone in. All right. So it's a different marinade than yours. Because the last one we had was a glaze. This is more of a marinade. I think to me there's something very carnal and primal about the bones. And I think that it's almost a must for me. Kind of like it when it's like pulled out with that part that looks like Manhattan. That was that part that looked like China. You want to see the world in that piece of meat. Okay. So I like this one right off the bat, guys. You know why? It's called beef belly too. It's got onions on top. I'm all about the onions. I'm about that scallion life, green onion life. Yeah, yeah. Jalapeno. Beef belly. The belly. Wow. This one actually really good. Beef brisket times 10. It's almost like you're eating thinly sliced fat with just a little bit of crispy meat in there. All right guys, that closes it up for our beef section. Now we didn't eat too much. I'm not too full. I got room for pork because I want to give it proper judgment. I've got to say that the rival opposing team of beef. Strong showing, right? It was a strong showing. Strong. They serve more beef here. Basically, pork has a very bad tongue ability rate because it's very fatty, weighs you down. Makes you feel like you just want to take a nap, you know, rather than go to the gym and work out. Whereas beef is easier to break down. Hey, when they say beefy, that's a different connotation than porky. You call someone porky. The beefy goes all right here. If you want to grill other veggies next to the meat, the pork is a good time to do it because the pork is going to release so much fat onto the grill that you can actually grill a bunch of other veggies. By the way, are you team beef or team pork? You have to pick one. Team pork. Okay, okay. Also more sustainable. Did you guys know that a lot of cows, because with beef farms, they're farting and putting a lot of methane, letting the ozone layer drop down on them? I don't believe this is a cow's heart, man. Halt, man. Dave, all right. Environmentally, making a case for pork. I'm just saying. I'm going to ask you, I got you. I've got you. It's like, I think, when you're really in the basketball, right, and your son is playing on the team, it's like you want to coach them from the side. You can't help but try to jump in there. It's like LeVar Ball. Those are the worst, Dad. Pork down. I think it could be a little more tasty though. That's good. It's good. Give me some salad. It's good. I believe that pork activates the rest of the accoutrements in a way the beef does not activate it. Because the beef don't need it. Because it's so good already by itself. Like you usually see what I'm saying, it's putting us all into production mode. No, for sure, for sure. The pork job is really good with the sauce. And as motivated, see, I knew, you know what it is, it put me in attack mode. The pork put me in attack mode. Pork to pork. Okay. Strong start for the pork. I'm not mad. I'm not mad. Pork is probably better for eating with the other condiments and side dishes. Because it's saltier, it's fattier, so all the wraps, it balances it out nicely. It makes more sense, right? Remember when we were eating some of the beef, we were like, oh, I wish I didn't even eat it with anything, because it's probably better on its own. To me, pork is like being in New York City. I don't know, it just... It makes you, it does activate. You've got to add stuff. Wow. It's your pork belly. Another good one. Yo, all right guys, one of my favorite things to do at Korean barbecue now is to take the jalapeños and dip it in some of the sesame oil or the pork fat and grill it. So these slices of pork belly are smaller than the usual slab that you might get for the garlics as well. I'm gonna hit you with the conceded thing stuff. Mini pork belly. There's a little dabby there. A dabbity dab dab. Oh my gosh, look at the colors I have there. Red, green, pork. The colors. I never knew pork was a color, Andrew. Hey, it's the, it's the eighth color of the rainbow. Pork. Full size. Wow. Bargher. That's what I need. Pork time. We got you, we got you. Like I said, gastronomy, activate. The pork has brought out the artist in you. Be good, chew. You can get a piece of pork that doesn't break down that easily. It's got a firm and a little bit hard to chew. Sometimes it's chewy. It is true. So if you're looking for an eatability, you know what, easy to eat. That's what I meant. Pork is, no, eatability on pork is a little hard. David, how are you feeling about this full-size samgyupsal? Man, it is looking much thicker than the cuts you get at the all-you-can-eat spots. And let me say this, it's going to be hard to eat too. It might taste good, but it may be hard to eat. Can I dive into Iron Chef mode real quick? Akrissan, I was talking to the chef earlier, and she said that this full-size pork is about three to four times thicker than the mini pork. Il-e-sam-sam-oh. Il-e-sam-sam-oh. Which obviously sounds similar to Yi-er-san-su. Korean, in general, it rolls off the tongue a little bit easier than Mandarin. Or you kind of, Yi-ar-san-su. Do you know why? How come you guys do not serve the slab? Like other people do it a little bit more like thicker. How it's sizzling on top. Like there's so much juice and fat that on the top of it, there's like little pools of fat that sizzle. Full-size pork belly. I gotta dip it up. Took it out of my mouth. I'll be first to say I like the mini one better. Man, I'm not gonna lie guys. You know, I'm team pork. When I gotta play the devils out, get and say the eatability. I'm slowing you down, right? Slowing you down. I really thought the full-size pork belly with the sprout and scallion salad was fired from me. I think this is more comparable to either the ribeye or the ribeye. I would say visually it definitely looks like a ribeye. Pork version. Pork collar. That's good. That's good. Eatability there. Yo, I thought it tastes like ribeye. It do. That's good. All right, you guys. We have reached the end of our epic battle between beef and pork here at Kanganon. Man, that's also an epic battle with our stomachs and our blood pressure right now. I always had respect for beef, but wow. I got them. I really got to tip my hat to the different cuts of beef here. Mark up. I still think that if you made me come and just pick one thing, I'd pick the pork jowl. Okay. Because what it would do, it would allow me to really sample everything. For a single bite of meat, beef hands down, outside skirt, ribeye, killed it, marked it. Now, based off what you guys said, I think it is better here because they have more cuts and it's easier to eat. I would say in general, Korean barbecue in America is more beef-based. However, I was told that in Korea, it is more pork-based because pork is cheaper in Asia. But since beef is so plentiful, so good, and so affordable in America, it's like you got to almost, this is like, if there's one country where you come and eat hella beef, just unhealthy amounts of beef, it's America. My favorite of all time is Stans True as the one that I thought was going to be my favorite is the outside skirt. By itself or dressed up, it's just on another level. My top pick has got to be the seasoned marinated short rib. It has everything pretty much from the seasoning to the soft and tenderness of the cut. For myself, I like the pork jowl. Obviously still, you know, team pork. And as far as beef goes, I think a sleeper pick is probably the beef belly. Yeah, the beef belly, yeah, the beef belly. But it just, you know, it just comes down to personal preference. If you have other metrics, dunk ability, you have to take that into consideration. I'm basically eating foods that allow you to dunk and be more explosive. Foods optimal for dunking, yeah. All right, you guys, thank you so much for watching that video here at Kangaroo Beef versus Pork. All you can eat versus a la carte. In the comments down below, please let us know, are you team pork or are you team beef? And also let us know in the comments where you think Korean barbecue can go. What are some things that they can add on to it? Maybe what are some traditional things that they're not doing over in America that they're only doing Korea? Give this video a thumbs up. Subscribe to our channel. Go check out Nelly Nell on Instagram. Go check out David and Andrew from the Feng Bros here at Kangaroo and thank you so much to everybody here. Thank you so much for watching. And until next time, we out. Hey, we have to acknowledge that Andrew looks like a skinny version of the comedian Kangaroo. All right, can you zoom in real quick? Kangaroo and kangaroo. No wonder you get mistaken for Korean sometimes. Yep, I look like a Korean comedian. Well, you're the only person I know that's been mistaken for both Bobby Lee and Steven Yew. Yes. That is crazy, man. You know, I always thought it was interesting. Because they look... I don't think they can...