Brent Young heads to Don Don, a Korean barbecue spot in NYC specializing in pork. Brent gets his hands dirty with chef Sungchul Shim and his team, learning about the Korean style of pig butchery and the restaurant’s extensive dry-aging program. At the table, Brent starts with the banchan (side dishes), showcasing the blood sausage and pig head cheese. The barbecue tasting menu is a feast of pork hanger, jowl, and a generous sampling of dry-aged cuts of coppa, pork chop, and belly.
00:00 Intro
01:39 Butchering The Pig
03:23 Portioning The Coppa
03:53 Dry-Aging Pork Bellies
05:06 Dry-Aged Pork Shoulder
05:18 Making the Head Cheese
05:51 Korean Blood Sausage
07:39 The Rare Pork Hanger Cut
08:02 Building The KBBQ Tasting Menu
08:47 Banchan: The Unsung Hero of Korean BBQ
09:02 Tasting the Menu (Brent’s Order)
12:08 Brent’s Tips
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Credits:
Host: Brent Young
Senior Producer/Director: Connor Reid
Senior Video Director: Murilo Ferreira
Associate Producer: Julia Hess
Camera: Murilo Ferreira, Carla Francescutti
Editor: Howie Burbidge
Assistant Editor: Christine Ring
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
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An Expert Butcher Discovers Rare KBBQ Pork Cuts — Brent Meats World
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KBBQ!!! The most fun dining experience. I can't emphasize enough how amazing this banchan is! Such a great restaurant.
what happened to the taller skinnier Brent who had the moustache? you guys break up?
Mate, come to NZ – we've always butchered this way
Are the pigs eyes and brain used in the "Head Cheese"?
Haha I like this dude Brent, seems legit.
OMG I MISSED WATCHING YOUR CHANNEL SO MUCH. THANK THE YOUTUBE ALGORITHM GODS FOR RECOMMENDING ME YOUR VIDS.
I've always loved head meat, and I had no idea how they made it until today.
In Brisbane there's a Korean BBQ on every corner so using fine dining skills to stand out is 🤌
no pink pork, it's just as dumb as eating raw chicken.
Yeah, add all those vegetables and aromatics to cover the blood stench.
look, Ive tried dry aged pork bbq in korea myself at this location Sukseongdo (숙성도). Honestly the taste profile isnt even that different from normal pork. To me this is just a gimmick or a way for them to stock up on supplies so they dont go bad and dont need to freeze it. With korean bbq, you are constantly dunking everything in saamjang or the wraps that it just muddles the overall taste of the pork anyway. one of the most overrated stuff in korea.
Oh that's what I had in mind for ages knowing kbbq…"How about dry aging it and what possibilities are undiscovered there"
So cool!
No glass noodles in the soondae?
Many who have no issue with pork will not eat blood sausage of pork or of other animals, because of religious prohibitions against eating blood.
ah man i miss the other tall bald dude with the mustache
Thanks for sharing this spot! Brent is a great host
I’m 62 years old and I just learned that head cheese is made from the head.
F- on the music. NOT FITTING. GEEZUS
Yo. Post guys. The music is f-
Asians are the best 🎉🎉🎉
LOL the end waving to your camera crew or the staff?
Absolutely loved the meal I had there, as well as the overall vibe. Went in with basically no expectations and was completely blown away by everything.
Great Scott，Biff‘s back
Great video but the music was too much… not the best edit
Korean scallion?
The meat looks incredible but that pigs head literally made me sick.
Loving Brent Meats World, keep it going!
My favourite Leprechaun! But least favourite meat 😥. One out of 2 ain't bad
Pork>Beef
i think you guys can take this channel another level and show off butchery more
This guy is a clown, tough to watch honestly.
I'm honestly curious how the marketing team missed the simplest of changes for the show name… Brent Meats World vs Brent's Meat World
I'm probably too high
no ones done dry aged pork shoulder? you should check out this place called harbor house
Still insane the show isn't called Brent Meets Meat XD
We need a video about what happened to Ben
What happened to Brent’s partner in crime??
legit K-BBQ have blue frog jinro soju bottles 🔥😂
I'm freakin drooling over here for that stewed pork head meat and gelatin lol
what happened to your friend with the mustache?
What about the bromance…I know we have Biff but where is Luigi?
IMHO – less of the "Super" everything. It's bizarre and annoying.
Korean is my fave Asian food & followed by Japanese, Chinese, & Vietnamese, but they are all close to my faves
Do they include the brain and eyes in the head cheese?
pork centric restaurants are hard to come by in my area, it's a miracle if I get that kind of chance!
@eater please keep Brent doing these videos. He’s a natural in front of the camera and he’s truly one of the nicest guy’s in person! Keep up the great work!
💖💖💖💖💖
Harbour house is doing dry aged pork shoulder
I love KBBQ, I love seeing all the different cuts, the dry aging and loved seeing the wide angle shot of the pork broken down.
Should be called. “ Meat Sweats”😊
Kbbq amazing food