Hey guys, this is Sof Today’s restaurant ingredient is beef ribs Look at the ribs I drained all the blood and left it for three hours This is American Beef Ribs 53,279 for 4kg Before butchering it Let’s make a marinade first to age it beforehand This is one of the very first products by Hurom Can you believe the size of this pear? It’s humongous I got a large hand but it really is big. Compare it with the knife It’s hu-mongous If you are ready like this quartering it and remove the core part The core part is sour so you have to remove it And make it into eight pieces Same with the onion And make a juice from them The onion first Oh! holy mother of god The grounds! The grounds were coming out The pear will make a lot of juice Look at the amount of juice from the pear. Pear is full of juice, everyone So we made the onion and pear juice. Isn’t it awesome? 300ml of soy sauce Black sugar About 130g? We used a load of pear so we don’t need too much sweetness But if we don’t add sugar, it feels something’s missing 100ml of starch syrup? less than 100ml so 80ml? and cooking wine 200ml Combine both starch syrup and cooking wine and make it 20ml Mix them together to dissolve the starch syrup Mix them thoroughly like this and pepper Like this and then mince some garlics I put the minced garlics in here You can also add some gingers but it’s a galbi marinade so it’s not good if you can chew gingers. So I won’t use it All the basic things are in here To age it fast I put some liquor, too Marinade is done well Wow~ the pear is amazing I’ll age the marinade here and it’s time to butcher the ribs This membrane should be removed for a good reason, but this isn’t cooperative you bastard If it doesn’t work on this side, from the other side like this This membrane is really tough It’s not good for the texture of the meat remove it with the fat Alright, the color is good and the membrane is gone and from now It is better to cut between the bones because when the meats are being cooked they will be cooked evenly Ancient ribs, alright! Let’s cut this down From the center, You have to remove this too, right? Oh~ this one feels good One shot wow wow Wow, this is awesome Wow, what’s this? I can make sundae with this When it’s being cooked, to make the meats to be curled up to that side I’ll left the joint part This part a little bit like this when you make some spaces like this it will curl up naturally If you make knife marks entirely, it won’t be as you expected You can do it like this. It doesn’t reall matter It’s not that important Alright, we are ready To make them contract in the beginning, I’ll put them vertically Like this, vertically Nah, you can just put it anyhow And put the sauce Heat it up It’s good to cook it in a pressure cooker but it won’t fit this much It’s too big for this gas burner I’ll use the other stove You might need to put some more water while it is boiling. I’ll get some water Water is ready 4kg of ribs can serve 10 people It just started to boil so I’ll check it Mix them once to prevent the meats stick to the bottom of the pot I want to cook the meats vertically in the beginning I think I need to cook the bone part first because I think it will contract naturally when it becomes loose So I’ll cook it like this and continue to boil after putting more water You gotta cook it thoroughly like this I’m douing this right now to show you guys You have to marinate it a day before Originally, I had to made it yesterday and it would be much better if I cooked with it today So this one will be less savory than the original way Don’t think about it too much. If you have to do it today then just do it and you can eat it tomorrow When they are cooked and getting cooled down they will be marinated deeply Check them frequently not to burn them Stir it Do you see it? Do you see the bones appearing? Because of the cuts I made, meat parts are going down Again Let’s boil it throughly after pouring some more water with the lid on While it’s getting boiled A broth will be made by the bones The broth will be made and it will cook the meats again Leave the cooked meats until tomorrow the flavors will come in and out repeatedly and like… You know what I’m saying, right? You should put noodles when you are heating to have them I don’t like noodles It’s boiling so lets lower the heat and let’s wrap this up I’ll heat some rice I’ll do a mukbang after making everything clean and neat Wow, the smell is insane The visual of prehistoric steamed galbi Can you believe this? I can finish two rice bowls easily It’s really greasy So I think I should pour the broth out and put the marinade again To make it less greasy To dip it as a sauce from the bottom The visual is unreal Kimchi? Do you need some? Are they make a right combination? Galbi and kimchi? as if it is not an instant rice So! Let’s eat it This is the real prehistoric-looking galbi, isn’t it? It’s so unreal I boiled this for like an hour and a half, right? It’s perfect! It’s not too soft but just right to eat?! It’s not salty Galbis should be like this for the texture I didn’t put any artificial seasonings I used pear and onions so it can’t be bad Look at how this chunk of meat is separated from the bone This part is actually very tough But it was cooked just right So it has a perfect texture Yeah it’s good to eat I made a pot of ribs it’s really awesome everyone! The bones have a meaty flavor I love it If you didn’t remove the membrane, if won’t be smooth like this I’ll be really tough The broth is a little bit greasy now I’ll cool down the broth and remove the grease tomorrow Wow, the broth is out of this world It’s was the opposite The broth is actually better Wow this is so unreal If I can deliver the taste, would there be 4D technology? or 5D? whatever. The combination of meat and carbs is really… wow My family will love it This is too good. I’m gonna be crazy Just one more! Wow, this is a crack I’ll try the moist one My fellow youtubers will ask me to make this for them I’ll show you how tender it is Do you see the meat here? It’s sweet and savory with rib’s special bony and meaty flavor! The flavor from the meat attached to the bones! It’s huge Look at the meat here Can you see the teeth marks? It’s just tender enough to feel the meat If you cook it for too long, it’s gonna be too soft Just! the right texture like this when you bite it and smooth enough to swallow after chewing it for 5 to 10 times Lots of meats here, right? Do you see it? Sorry guys I was not intend to tease you I couldn’t help myself Sorry What a meal!