What’s better than grilling, drinking, and hanging with friends? David Shim from Cote Korean Steakhouse in NYC makes Korean BBQ, a meal designed for fun and sharing.
David demonstrates a few techniques for trimming beef short ribs, the most common protein served at Korean BBQ, as well as some preparations of banchan (small side dishes) like pickled daikon, kimchi radish, and much more. Finally, David and Cote co-owner Simon Kim show off proper KBBQ drinking customs. Check out the recipe here: https://www.vice.com/en_us/article/939ge5/korean-barbecue-short-ribs-recipe
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