America’s Only Michelin-Starred Korean Barbecue Has an In-House Dry Aging Room — K-Town

This new restaurant called, Cote. It is one of most
ambitious Korean barbecues I’ve seen anywhere and that’s because they have their own dry-aging room. They don’t do this in Korea. (soothing music) You guys just opened here,
like a couple months ago. It’s been like eight weeks. And, so where’s the name from, Cote? – [Simon] Cote is Korean word for flour. Of course, I love cote
du boeuf and bulgogi – [Matthew] I’ve had dry-aged
beef for Korean barbecue, but never at a place that
actually does it themselves. Why did you guys do that? So, I love steak. I also love Korean barbecue,
and I love how each bite is like, the first bite at steak houses. So, why don’t we just put
the dry-aged, premium quality USDA prime meat and Korean barbecue format and put it together. You had another restaurant, Piora, and that was a
Michelin-starred restaurant. Is it your goal to get Michelin stars? The goal would be to create a restaurant that Korean Americans
can be really proud of. Non-Korean, like New
Yorkers, can really have that accessibility and
excitement, a familiarity, while being able to enjoy the authenticity of Korean barbecue. (upbeat music) The dry-aging room was phenomenal. It was so cold in there,
but to see all those full rib-eyes there, dry-aging
for months at a time. Oh my god. Did somebody mention rib-eyes? Hey! So this is very exciting. Yes, I already had you in
L.A., but you know what, we had to do barbecue together. It was like fate. What is dry-aging? What is that gonna do to the experience? We dispatch an animal. To get that meat to be
tender and flavorful you need to age it. And that’s accomplished in
two ways, one is wet aging where you basically stick it in a bag. Enzymes on the outside actually
tenderize the meat inside, breaking down the connective tissue, making it easy to cut, easy to chew. Wet-aging accomplishes tenderness, but it does absolutely nothing for flavor. The other way of aging beef is dry-aging, and that’s when you,
literally, take big chunks of beef and you hang them in a room or you put them up on the shelf in a very temperature
controlled environment. A mold forms on the outside. This mold protects the beef from rotting and at the same time releases enzymes in the same way that wet-aging beef, but beyond that, it
introduces a tertiary flavor. Think about wine, think about cheese, it’s actually the same enzyme. Wow. If we’re gonna go to the rib, let’s cook some of the outside let’s also cook some
of the inside, the eye. You can actually see
the dry-aging process, they don’t always trim it away. – [Matthew] That’s crazy,
that’s like jerky right here. You’re smelling the room that
you were just in, alright. that is prevalent right there. It almost reminds me
of, like, an egg yolk. Interesting. It’s so dense. There’s a creaminess to it. Yeah, it’s, wow. Now that’s the extreme, right, because that is the absolute edge. We’re now gonna eat from the eye and let’s see how much of
that flavor permeated in. – [Matthew] It’s perfect. That was steakhouse quality steak. They nailed everything. Maybe one of the best bites
I’ve had at aKorean barbecue. Are you just gonna eat that? It’s dry-aged beef, why
wouldn’t you eat this? I just got peer pressured. You can taste the age, taste the beef. I like it but I think it actually gets way more flavor when you grill it. A hanger steak is a great steak. You don’t get super thinly shaved pieces like Chadolbegi or something. They are just mini steaks. You see that even bronzing?
The Maillard reaction. That’s right, the Malliard reaction, basically the protein’s been converted. That’s what gives beef that
flavor that we really crave. Is it too hot?
Oh. Perfectly cooked.
Wow. I like that texture. I like the differentiation,
it’s just satisfying. And it gives you great flavor. This is kkaennip, so this
is a Korean perilla leaf. It looks almost like a shiso leaf. Look at the juices that
are coming out of this. That’s incredible. This is ssamjang. Everyone makes it a little
different but at it’s core, it’s fermented soybean paste. This is a scallion salad. Should I be using my chopsticks? No, this is hand food right here. It’s so wonderful when it
works in concert together. This is chuck flap. This is imperial beef. It’s a wagyu. I believe it’s a hybrid, so
they cross a true Japanese breed with like a black angus. Oh yeah, this is cooking really fast. So much more tender, it
melts away in your mouth. The fat is nice and complimentary. It doesn’t have too much funk. Obviously you wouldn’t
generally drink red wine with a Korean barbecue. Why not? I think you totally can. When you’re at a place that’s this nice, you can break through that
and not have to get soju. Cheers. So this is galbi. You have the richness of
sesame oil and you have some savoriness from soy sauce. And then you get the
sweetness from either sugar or sometimes they use Coke.
Coca-cola? Yep, and then they put garlic in here. There’s a bunch of aromatics
and different flavoring. Very sweet smelling. That’s great. This is certainly one of the best quality galbi pieces I’ve had. You think a piece of kimchi
on here would be good? Delicious. I don’t what else you could need on this Gentlemen, I’m sorry to interrupt. Oh, hold on a second, I think
we may have found something. So this is a pretty special cut 120 day dry-aged sirloin Wait, this is older than your restaurant! (laughs) The texture on this is much firmer. You can feel the strength of it. It’s gonna be tender
though, I guarantee you. Givin’ off so much smoke. It will cook differently because
it has much less moisture Look how it didn’t even brown up. No, but you can feel that it’s just heavy. Yes, you’re right, it has a density. That is unbelievable! That’s like beef cheese. The funk is on every bite. I think kimchi, that’s genius ’cause there was an acidity to kimchi Kimchi has a freshness, a crunch, acidity. And a spice to it. Totally balances it out. It’s almost like, when you
have fruit with cheese, you need those counterpoints. This is a Korean barbecue
destination, instantly. No doubt. It’s also a carnivore’s destination. I’m gonna stop talking. I want to eat all this, so Thank you so much for watching, and if you want to see more of K town, click right here. We’re just using modern
techniques we have from training here in New York
City, French or Italian you can still apply.

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