Dry-Aged Korean Barbecue Is a Steak Dinner on Steroids | Food Skills
- Published on Nov 6, 2017
- Sizzling meat is a hallmark of every Korean barbecue menu. But at Cote Korean Steakhouse in NYC, the restaurant takes your classic cuts of galbi and bulgogi and kicks them up a notch, dry-aging its beef for up to 120 days in a state of the art meat locker. Cooked on $4,000 Japanese grills-and paired with ultra-luxe side dishes like kimchi-wagyu paella-Cote puts an international flare on the classic Manhattan chophouse. This dry-aged Korean barbecue deserves a place on every meat-lover's bucket-list.
Subscribe to First We Feast on TVclip: goo.gl/UxFzhK
Check out more of First We Feast here:
First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
- Howto & Style