 You know I wore this jacket because we're going to a high-end Korean barbecue spot So I was like let me wear like a high-end jacket. Yeah, I wanted to look like a k-drama guy But I'm just trying to eat so I just got take it off man What's going on everybody welcome to a episode of fun grows food We're here with Ryan Benson and as you guys know on our channel We are always looking for the next innovation in Asian dining and we're really excited about this spot because they're doing it We are here at Jung Yuk Jung which a lot of people consider the top Korean barbecue spot in LA And we are going to find out if dry-aged Korean barbecue is worth the price. Let's go We have a premium take on the classic seafood pancake, which is ham upajon Hemu, hemu upajon, hemu upajon This is Juk Hwe, which is like the Korean equivalent to beef tartare Yeah, we've had this in Gwangjang We had this in Korea in the video We thought that this thing was root of Baker because we thought it was like a light radish or some type of root This is raw beef tartare. I believe it is a egg yolk the raw beef on top of some what looks to be daikon It's actually Korean pears. We're completely wrong. So my bad. We were wrong So here the presentation is different because the egg is in a separate little Container and then these they kind of rolled it up to look like a normal ball knock something out in the middle And put the egg in there Yeah, normally when you get Yuk Hwe the pears kind of mixed in and I've never had mango With Yuk Hwe before or any of the fish road, you know, some people are watching at home What do you say people like don't eat that bro? You guys are gonna get sick The thing is when you eat raw beef, the beef has to be high quality Otherwise, you're gonna get sick. Let me divvy up the pancake. I love the pancake It kind of reminds me David of a really thick green onion pancake The Chinese style because there's different variations of seafood pancake That is so good you want to notice that some spots give you a bad version of this for free But then if you get the paid version, it's almost always working. I got a little bit of mussels I got green onions in there. Let me hit you with some scallion Scall me bro. I mean you have to say that's one of the best seafood pancakes You literally is you know how in a brownie you want the corner pieces of the brownie I think with this you get like that the corner edges It's like really nice and crispy, but this pancakes like really well balanced. It's like not too salty Get a little bit of the fishiness that comes through and then like the scallion it adds like another dimension to the Pancake all right. We got sue here. He's gonna mix the UK oh He got the technique down. Okay, so we mashed it down. He's now sliding in the yellow egg yolk in there Oh Yo, you're right right yo David right some people are looking at the raw beef and the raw egg being like no You're gonna try this dish try it at a high quality My junk you're dumb you got a really like meat to stare at a pile of raw beef and be like yo That looks beautiful. This almost looks like we're supposed to be wrapping it in dumplings. You're quick raw beef salad a Korean Cheers Mmm Almost in a weird way Can't tell I'm eating wrong right like that is like juicy every time like I eat raw beef. I kind of Forget that it is wrong. I feel like you get like the real beefiness Coming through but then you get like a little burst of the masego the fish row I kind of like cut through a little bit. I really think the fruits add a lot Yo, the fruit is what the French been missing because I knew I didn't like beef tata that much Right. I had this one with more fruit in some elements of beef tartare. I like it Why do I like I like the Korean preparation? I should better than the French to it has a little bit of the food That like comes through and really kind of helps cut the beef do get some blood flavor, but it's not gross No, all right So guys what we have here is what Jung Jung is famous for besides the dry-aged beef This is the beef tartare sushi. I've never seen anything like this It's funny because we were just eating the Korean beef tartare and then now we're having more of a French style except in sushi form Whoa? Yo That is Gram-worthy So basically the same meat that they're using today you play they're using on this beef Tartare sushi and on top you have sesame seeds green onions Regular onions and then in the rice they put chestnuts. I've never had anything like this before in my life My brain synapses are developing because this is something new. It's you brain. It's cubed, man raw beef sushi Almost gives me kind of a vibe of like tuna sushi where it's like it's a really dark kind of bloody Meat right, but it's really light goes down easy if you were blind And I told you that that was a form of tuna. Would you believe me? It's like you replace the fishiness of tuna With beef. Yeah. Yeah, so I would say while it has the texture of tuna obviously has more of the flavor There's no ocean. There's no ocean. I thought the chestnuts added a lot I did gave it that crunch. I think the rice really makes a difference here You play and the sushi obviously I mean it has rice, but I would say for me, I prefer this over the you play just because it feels more like a complete Obviously that is one of the appeals of you hearing the appeal is that you're getting all the layers in one it lived up to the height Before the meat gets to the restaurant the meat has been dryish for 45 days And then they also have a dry age locker here where they do dry aging for some time up to another two weeks So when you dry age me it's kept in a stable environment at a colder temperature Like bacteria will start to grow on the on the outside of the meat and as it continues to age More and more moisture will leak out of the beef So it'll it'll make the beef shrink in size But the enzymes will also start to break down the long like protein change And so you get a much tender much more tender and much more concentrated flavor from the dry It's an easy way to put it. Just like that's just really right beef But there was a whole process obviously fruit you can just leave it out and it gets right right with beef You have to be very careful and calculated right about the techniques It's really is a science on how to dry age the meat without causing any type of Sickness so this ribeye is wet-aged. These tomahawk pieces are dry aged. What is wet age? So wet aging you won't get as much liquid loss as you do in dry age But you still get that little bit Age so it'll taste different than your normal beef. This is what makes Jung Yook Jung the premier Korean barbecue spot here Because of this you have wet-aged ribeye. You have dry aged tomahawk You even had raw beef so you got all different types of beef going from uncooked very cooked anything but regular Yeah, anything but regular beef dry aged tomahawk very nutty Not just comes out. There's a little bit of funk dude But that funk and it almost has like that natural like oil fatty taste right. I'm loving right now The texture is just super soft and almost kind of like melts in your mouth wet aged ribeye All right, so this is the wet aged ribeye. We just had the dry aged I feel like it was also very tender and very beefy, but not as nutty I don't get the funkiness that I get from the tomahawk I actually felt like the tomahawk dry aged felt beefier though This is way more juicier, but the other one was beefier and both broke down in my mouth really really You are a dry aged beef skeptic I've had it before so I don't know the quality maybe there's different qualities of dry aged beef I had it before I wasn't always impressed. So here's what I'm gonna do. I'm gonna have you close your eyes I'm gonna put two pieces of beef on your plate. Try both of them. Let me know which team you're on All right, I'm closing my eyes Right. I was actually hoping that you would say okay, and then I'm gonna feed you I will feed you You asked for it you Yeah, that is the most controlled way is the first one. Okay. Hold on. Is it is it too hot you gonna burn me? Kind of weird, but why not? So that's the first meat. I was really good It was super tender broke down in my mouth. I think I know which piece I did Let's try this next one coming in All right, which one's the dry aged meat number one or meat number two I think the dry age was meat number one The second piece is wet age. No second piece is dry. Really. Yeah, it was way juicier for some reason Do why you judging it on the juiciness? You're supposed to go on the flavor. No, no, no, I know I Like number two. So you like number two better. Yeah, and that was the dry age All right, well now everybody got to do the test. We got to do. All right, Ryan You close your eyes The fat that comes out from the meat kind of just close the inside of your mouth It's just like super super nutty super beefy. Okay. Next one three two one I like number two. I think the dry age is number one But you said you like number two so you you preferred the wet age just for that bite for bite I think bite for bite. It might have been a different cut of the beef I could tell on the first one. The fat is what really gave it away for me like inside of my mouth Was all coated with a lot more of that like nutty fat than the second day. Are you gonna do it? I'm his brother When you close your eyes and you completely dark it really completely changes the way you eat the food Yeah, you have like no image in your mind Number two is the dry age oh Oh The nuttiness but actually for me it's the mouth feel the mouth feel the muscle fiber is completely different I would say I preferred the dry age it breaks down easier in your mouth Yeah, and then the wet age one kind of stick together a little bit more So there's a couple more choose right, but it's probably overall juicier and obviously the um the dry age It tastes like conventional it tastes further from what you're used to in terms of just buying the steak from the store and cooking it I said dry age, but I got it wrong David said he liked dry age and got it right and then you said you like the wet age I like the wet age But I think it's the cut of the beef okay more than anything because the rib eye will have more fat Throughout the whole entire cut than a tomahawk guys today, and I wasn't fully expecting today was just all about beef man draw beef wet age dry age beef sushi and not only that I love the cultural aspect of cream You come here with your friends, and it's interactive like yeah I mean normally you don't feed each other food like we just did but there is like this fun aspect of like coming here with a group of Group of friends being able to experience some high quality food all right everybody Thank you so much for watching that video and actually Jung Yukjom is giving away one $100 gift card to any three of their locations one in Flushing New York one in Jersey and one here in LA All you have to do is follow all of our Instagrams down below and then comment in this YouTube video Your favorite Korean barbecue hack I think there's a lot of different ways to eat Korean barbecue But I know a lot of people have a lot of creative ways to eat it Definitely let us know your most creative way on how to eat Korean barbecue in the comments down below and Leave your Instagram handle so that we can contact you if you win. We'll pick a winner in the next three days Thank you so much for watching $100 It's Jung Yukjom