Funguy The Entertainer cooks Korean Boneless Beef Ribs

hello fun guys foodies welcome to mykitchen I’m fun guy the Entertainer andtoday we’re going to do something byrequest timing is absolutely perfect Iwas trying to come up with somethingdifferent to do we’re coming into theholiday season things get kind of hecticfor me but I like trying new things andone of our viewersSusa I believe that’s how you say hername said that she wants she had triedmy braised beef ribs and wanted me totry doing a Korean beef rib so I didsome research I’ve never done thisbeforeand I thought I would try this so asusual I should start this right awayshop the pig this is Peggy from PigglyWiggly 4 locations Lake Geneva Delavanand Kenosha has two stores they ofcourse applied to me so this is one ofthose recipes that you need to knowright away you’re supposed to do in twodays the first day you create themarinade and then you let it sit in arefrigerator overnight and then the nextday you actually cook it so obviouslyyou’re gonna see this all in one shotbut that’s what you’re gonna do so planthis to be a two-day event it’s not thatit’s that time-consuming you just haveto create the marinade put it in the bagand put a refrigerator and then the nextday you just cook it so it’s prints thathard you just have to plan okay now iffor those of you who would like honeylike I do I buy it in a big containerthe problem with doing that is if youhave a hectic year and you don’t use itas fast it gets a little lumpy itdoesn’t hurt your name but it gets alittle lumpy that’s why I put the honeyin the bottom of this pop right away youdo not need to use a pot or a bowl youcan put this right into a bag but I’mdoing the bowl method that way I can mixmy ingredients better and I actuallywant to coat the ribs by sticking themin the ball and rolling them better thenput everything in the bagand marinate it just the way I likedoing things you can do it the easy wayjust like to shake a big thing you knowstick everything in the bag all at onetime and you’re done but I like this sohere’s what you need actually I shouldprobably go through the list real quickyou are going to need obviously beefribs you can get bone-in or boneless Iwant them with boneless saves time ifyou have bone-in you have to cut thebone out because you don’t want to cookthe bones okay actually that’s not trueyou probably could cook the bones but itwouldn’t be the same recipe if you cookthe bones do something with them laterbut anyway so you need to ball off thebones there the beef ribs actually yeahI’m getting ahead of myselfyou’re gonna need reduced sodium soysauce I’m not sure why we do sodium butI checked it around then pretty muchevery piece is the same thing and I justhappen to have something which works outreally good so you’re gonna need thatyou’re going to need white sugar honeyminced garlic ground black pepper waterAsian sesame seed oil and either play asilly cat either Asian plum wine orAsian plum sauce I’m going to go withthe sauce because you only need atablespoon and a half and getting awhole bottle of wine that’s you knowdon’t need it so I ended up getting theplum sauce so here’s how you do it rightoff the bat you start off put your honeyin your Bowl or your bag and then go tothe white sugar you need a half a cup ofwhite sugar okay then you need a half acup of the soy sauce all right so you dothe dry first because once you put whitein here you don’t want to do that againso we’ll do a half cup of soy sauce doto do to do see is that kind of slowokay I don’t know why they wantlow-sodium because they’re not addingsalt to this at all so that’s kind ofinterestingall right there’s our half cup of soysauce unless the plum sauce is salty Inever thought about that okay and thenwe need we already have a honey in heretwo tablespoons of minced garlicokay open the wrong thinghope brand-new thing it’s not I’ve gotthe dropsies today okay unfortunatelyended the right direction twotablespoons of minced garlic you canobviously use fresh garlic and mince ityourself one and two okaythen you need two tablespoons of groundblack pepper you know me I like thatcoarse ground black pepper so I’m goingto take the actual lid off and pour itthere’s one oh it took all of it and -okaythen we need three tablespoons of waterwhich believe it or not is actually aquarter of a cup so I have a quarter ofa cup of water sitting here readyalready then we need one tablespoon ofthe sesame seed oil let me double-checkyet is tablespoon definitely so here’sthe sesame seed oil – – okay onetablespoon of sesame seed oil and thenwe need one and a half tablespoons ofthe plum sauce so there’s one and aheavy half since it’s a marinade it’sokay else a little you got a little bittoo much of anything all right now alittle bit stuck inmix it up this gives you a chance to getthe honey to dissolve and mix witheverything else it might take a bit whenyou have older honey I’ve got over theresticky on the bottom yet but it iscoming to ground okay now we take and welay them right in the sauce by the wayyou’re gonna need roughly four pounds ofribs for this recipe each one of thesepackages is about a pound and a third soworked out really good I don’t know ifthey had planned that themselves thereyour bag ready roll them stick them inthe bag roll them stick them in the bagokay now since that’s all we’re gonna dohere and then it’s put in therefrigerator you don’t need to see meroll all 12 pieces but that’s all it isthen pour the sauce in the bag suck theair out of the bag I think you guys yousee me doing that in a previous shelfit’s really cool you take your ziplockbag you close it until it’s only open upthis much of the corner then you suck inhere be very very careful not to suck inthe other stuff in because you’ve gotraw meat in here and you don’t want thatbut suck up the air the finish sealingthe bag put in the refrigeratorovernight and then the next day you’regonna cook this on the grill that’s thedifference between the braise the braisewent in the oven these are gonna becooked on the grill alright so obviouslyyou’ll see me in a few minutes I won’tsee this camera until tomorrow okay funguys foodies I completely was notthinking what I did this we’re gonna bebarbecuing outside to finish this mealoff and we have a problem it iswintertime as a matter of fact this isafter Thanksgiving before Christmas itis already dark outside so I’m not surehow this part of the video is going tocome out we’re gonna take a gamble andI’muse one camera because I have no way toset stuff out because this is actuallysnowing wasn’t supposed to snow it’ssnowing okayreal quick this is what it ends uplooking like oh oh my good right awaysince you’re watching this video thenext day take your bag out of therefrigerator two hours before you cookit you want this meat at roomtemperature before you cook it becauseyou’re only gonna cook it roughly sixminutes per side on each one of theseribs they’re beef ribs so they don’thave it’s not like pork they don’t haveto be cooked you know you’re gonna getrid of the pink but they’re still gonnabe juicy so it’s about six minutes perside so what I’ve done I’ve started thegirl out there already you want thecoals to already be try to themedium-high heat which means prettyclose to completely gray on the outsidewith the black going and a nice orangecolor then I’ll get you some seriousheat and we’re going to clean off thegrate spray a little bit of oil on thePam spray you know I actually have somegrill stuff I don’t know how I’m gonnabe able to find it fast enough puttingon a gold look for that so I apologizeif the rest of this show ends up being alittle bit hard to see because I got totake this camera here you notice I don’thave my upper camera working because I’mnot doing anything here so we’re gonnago outside and see how that works ofcourse I’m gonna be doing it one-handedbut let’s see how this goes I’ll beright back all right fun guys foodieshere we go we’re going outside and asyou can see yes it is definitelyChristmas we’ve got our Christmasdecorations up so we’re getting readyobviously that Christmas is theChristmas season I’ve got the grillready I’ve brought the food out alreadysince I only had one hand you notice howthat looks that is what you want youwant a high heat right like thatbut it’s already turned to ash there’snot really any black left to the coldwhich means it’s ready to go and we’vegot our meat here all we’re going to dois literally put these right over theheatthe bad part is I don’t have enough coalto get them all on at one time so we’reprobably gonna have to do two separatebatches to make this work so trying toget some more light down in there I’vegot a light on my hanging up my jacketokay your shirt when they’ll put theirone more down here okay so basicallythat’s what we’re doing let’s see if Iget more light on here my fingers huhall right there we go see that it’sright on top of the heat just what youwantnow we’re gonna want to do roughly sixminutes per side so what I’m gonna do isI’m gonna put the lid on there it’s atthe timer for six minutes come out andturn it after six minutes now because itis kind of difficult to be out here andthen of course you can see there’s snowon the the deck here it’s not much snowbut compared Halloween when we got sixand a half inches that’s nothing butit’s still flaking a little bit ofsupposed to be over shortly so we’ll beback in when I’m all done and we’ll goback in the house and I’ll show you thefinished productAll Right see you in just a bit okayfungi foodies I am on my last flip letme turn the light on so you can see whatI’m talking aboutthere we go you see the first ones theydid I took up and put them up off to theside here so now I’m just going to turnthese and I decided that six minutes wastoo long it’s too hot so I dropped itdown to four minutesso watch your own grill depends on howhot it is mine was very hot so fourminutes was enough on each side as youcan see they do break pretty easily andI realize I’m not hopefully very goodhere but that’s the thing about beefribs that you break it when they’restuck alright so what I did was fourminutes on each side when I was donewith the first batch I stuck them on theoutside here oh do this I stuck them onthe outside look how good these thingslook that not awesome okay so we’regonna close this up I’m gonna do fourmore minutes and then we’ll come backpull it off and we’ll have dinner allright fun guys foodies the timers justgone off I’m gonna head outside bringthe food in we’re not gonna bring thecameras we’re going to leave it run I’llprobably cut out the little time thatI’m going to do it kind of pointless butI’ll be right backall right here it is check this out thislooks absolutely fantastic Korean beefribs I cannot wait to eat these I’ve gotmy side to dish going here I’ll take apicture once I played it but this isbasically what it looks like I mean ohlook at this Oh anyway I hope youenjoyed the show remember like subscribeand share we see that in every shellpeople are actually starting to do itwhich is really cool just picked upsince last week picked up a like anothereight new subscribers so once we getthere thousand subscriber that’s gonnamake all the difference in the world Ishould be able to start bringing insomebody else to help film do someediting get some sponsors and do morestuff that’s the key in order to getahead you have to have that thousandpeople just to start and then of courseour goal of course is to be the firstone that had a million when they’d beawesome would you like to be part of itso I hope you enjoyed this and of coursehappy holidays I hope you enjoy the showI’m fun guy the entertainer cooking foryou[Music][Music]