I Tried $249 Korean BBQ Takeout

Juicy marinated meat, pickled side dishes, fresh vegetables… It’s all about the epic spread. The second of a three part series featuring unique takeouts in the city. In this episode, I'll be learning about, and having a great time with The Original Butcher's Feast® from Cote.

About To Eat
A new YouTube channel from your internet food friends.
About To Eat is the excitement of knowing something wonderful is coming.
-Inga, Andrew, Adam, Annie, Liza, Alvin, Rie, Jody (and more)

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MUSIC

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Beaming Through
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Wink Of An Eye
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Fun Fair
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Bossa Di Ventura_fullmix
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The Showdown_Fullmix
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Life Of Luxury
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Swinging Boots
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EXTERNAL CREDITS
COTE NYC

[AboutToEat]

Maybe it’s already kind of obvious that I love Korean BBQ a lot, but this was such a fantastic experience, and I enjoyed this so much! Thank you to COTE for sharing their behind-the-scenes with us, and I still can’t stop talking about that diamond cut. Please look forward to the next episode that’ll come soon, which will feature some really delicious chicken sandwiches and cocktails 👀 until then!

- Inga

[UtotheJ]

Inga is always so genuinely charismatic... a very inviting energy, which is perfect for food videos

[geezlouise]

Alvin's camera work is top notch

Edit: I miss his giant food videosss

[moonchildkath]

me, a vegetarian with no money: i'm going to buy this

[Obsidian]

Im a simple man, I see Inga and Alvin I like

[JesusFreak]

Inga: For four but I can eat a lot, Alvin is also here, he'll help to shoot
Alvin's thoughts: I can also help at eating
Edit: thanks for the likes

[ivylachey]

inga being excited over the crossword puzzle is the most wholesome thing ever

[somintan]

I wanna ask alvin: How does it feel like seeing Inga savouring all the appealing food and not being able to have a bite?

[ionmyke]

Inga's dorky laugh is the most endearing thing I've ever heard.

[kzh]

1:03 “Alvin is here and he will be helping shoot”
Is straight up like getting friend zoned but for food 😂

[aliciayipweizhen]

"for 4...But you know, I can eat a lot", honestly I can relate to that too😂 who follows serving proportions😳

[enflans]

Just wanna give out some "TMI" points as a Korean who's lived in NYC for 4 years and has been to Cote a few times. As great as Cote is by itself, I just wanna point out that it's not completely 100% authentic "Korean", but rather keeps the traditions (diamond cuts are common) with a slight touch of fusion and upscale qualities (dry aged whole steaks) that's more friendly towards foreigners. Having said that, many Korean places in NYC can be like this, but Cote really takes it up a notch (as per the price range).

The daikon, or "danmuji" in Korean, in the "Ssam" (meat wrapped in vegetables) is atypical but a good replacement, rather than the typical raw garlic like how most eat in Korea (danmuji is rarely served with meat), but then this is mostly up to personal preference. *Edit: Now I realize its meant to be similar to "Jeolimmoo" or thinly sliced pickled radish that you can wrap your meat around, also called "moossam"

Soju is actually the most common drink accompanied with any meal in Korea, not just for partying, and especially as it is the paired choice of alcohol that goes along with meat or "hweh" (raw fish). Wine would rather be for drinking out in fancy places or parties or for people who specifically enjoy drinking wine, which is a lot rarer to find in the average Korean compared to Soju or beer aficionados. Though understandably Cote wants to offer their twist on the experience in a classier way that's familiar to the westerner (Dry aging, whole steak, opposed to fresh or wet aging, pre-cut strips).

Speaking of whole steaks, usually only pork is served in whole strips/chunks and beef is pre-cut into strips, but if it were in whole chunks, we would put it on the grill, then cut it up with scissors for the insides to cook, then dip straight into the salted sesame oil.

And then the order. First you grill the meats that cook the fastest (thin strips or ones that don't require too much grill time like beef) then move onto the heavier ones (thick pork cuts), occasionally changing the pan if it gets too burnt. The marinated ones come last as they are the easiest to burn quick due to the marinade, but Inga did a great job!

One last thing that sometimes kills me inside (silently) is when foreigners take half bites into Ssam or Kimbab. Nothing wrong with it! (especially if you're a foreigner, Inga you're fine! lol) but as a Korean, it's usually one shot one kill! Haha meaning you put the whole thing in your mouth, so we prepare the size of our Ssam's wisely beforehand!

As a long time fan and fellow foodie it's always a pleasure to see Inga showing different kinds of foods. And if you've read this far, you're a champion! lol

[pushtirathi]

Alvin looks like he is on the cover of the product 😀

[hako_]

I love how Inga is just enjoying food by herself while Alvin is just watching her enjoy it😂

[jaasaicumberbatch]

I love how the music changes when Alvin's cutting the meat😂😂

[rodaxel]

You know it's Alvin when you hear the piano playing and just the food right in your face..

[smncameron]

One of the things that Worth It! does really well is alleviate my anxiety about whether or not the cameraman is eating. I'm 99% sure Alvin is but still...

[nopeyope]

You know its alvin when the piano/relaxing music cues

[SS-rdid]

7:17!!! Incredibly satisfying when the music and Alvin's photography work together!

[vivienne]

16:56
Inga : minus the friend factor
Alvin: am I a joke to u?
Edit: thankyou for the likes
Edit: this is the highest amount of likes I ever got tysm