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Korean Flavours That Transform Everyday Cooking

Aussie roast meets Korean flavour explosion!
Galbi-marinated beef rump cap and Doenjang-marinated lamb leg, bringing sweet-savoury and umami-rich dimensions to traditional roasted meats.
Served alongside Gamja Jorim (Korean braised potatoes) and garlic green beans, this meal transforms the classic roast dinner with Korea’s most beloved flavours while maintaining the comfort of a perfectly cooked Sunday feast.
Perfect for impressing guests or elevating your weekend cooking game with something truly exceptional.

A huge thank you to Australian Beef and Australian Lamb for sponsoring today’s video.

RECIPES
Gochujang Marinated Lamb Leg – https://bit.ly/4mrunxS
Korean BBQ Roast Beef – https://bit.ly/4jZZyhV
Braised Korean Potatoes – https://bit.ly/4koJUfY
Garlic Green Beans – https://bit.ly/4k5mrRe

MY PRODUCTS: https://bit.ly/AndyCooksEssentials
MY COOKBOOK: https://bit.ly/3WVoXAN

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TIMESTAMPS:
01:57 – Beef Marinade
02:45 – Lamb Marinade
03:35 – Gochujang Lamb Leg
04:14 – Galbi Rump Cap
05:46 – Braised Potatoes
11:53 – Garlic Green Beans

Director, Chef and Host: Andy
Producer: James Threadwell
Editor: Caleb Dawkins
Videographer: Thiago Saramago
Kitchen Manager: Sarah Allchurch

#butcher #beef #lamb #roast #korean

23 Replies to “Korean Flavours That Transform Everyday Cooking”

  1. Sorry but I like my savoury to be savoury, and sweet to be sweet, and NEVER the twain shall meet, this adding sugar, honey or maple syrup is overrated

  3. The most kiwi part of this video is putting the bone in the sink leaning in the corner. Hats off to you for being real

  4. Omg just watching the footy and there you are in a Suntory coffee ad OMG
    WELL DONE HOLY COW THATS AMAZING

  5. I can almost smell those delicious roasts & garlicky beans.
    I think I might try the roast lamb on the bbq rotisserie, wish me luck lol
    I’ve never boiled beans, always steamed them, even then not our favourite veg but those sound good!

  6. Oh I am HERE for this! Absolutely making this next weekend! I've got green beans I grew last year and a beef roast in the freezer, green onions in the garden, kimchi I made, and all the other stuff in the pantry. And kohlrabi kimchi….I have to make that this fall!

  7. I remember back about 40 years ago, lamb was super cheap. Affordable for every household. Not surprising given our farming began with sheep. Then it became a luxury. Not sure what caused the change in our shopping habits. Perhaps the boujee French trimmed lamb racks & cutlets played a part.
    Sadly it has become so horrendously expensive!
    Showed my husband the lamb leg roast section and he was drooling… but then commented, but who can afford lamb these days? It used to be as cheap as pet-food.
    Fair comment. But certainly not these days.
    Nowadays you're looking at around $45 – $70kg for certain cuts, depending on your supplier.
    Is there less lamb available these days? Does that equate to the rise in Au$/KG?

  8. That was the most luscious Korean inspired roast I have ever had the pleasure to witness.
    Have already decided the lamb leg, potatoes and beans are going to be on our menu this week!
    Husband and I are both salivating over this video! Despite there being only 2 of us in the house… leftovers will be hugely appreciated and savoured.
    He and I are SO EXCITED!

    Andy's quote of the week: "Wow! (like it would be a surprise) you'll have to stop me eating. It's delicious!"
    Who'd have thunk? 😋😂😊

    Also had a "doh, why didn't you think of that" moment, when Andy said (re: braised potatoes) salt the heating oil… not the Desireé halved spuds.
    Awesome tip!

  9. Every time Andy says "outside" I hear in my head how he says "round the outside, round the outside".

  11. True korean cookong and dining involves a lot of clean up because so many bowls are used. Thanks for keeping it simple with these techniques.

    Kia Kaha

  13. Shout out to the bone gnawers out there! BTW can you pass on the supplier of your chopping boards? I am in the market for a good quality board

  14. Love it.
    But can I ask, is 24 hours enough for the marinade to penetrate all the way?

    Most Korea marinaded meat cuts are thin like 1cm and we marinade for 4 hours to overnight.

    A roast cut is like 15cm with a fat cap so wondering if the flavors are just on the outside

  18. OMG!!! That tip, to put the salt in the pan first is genius! I never would have thought of that! 🎉

  20. I love a nice medium-rare roast beef, but wow Andy, that beef was still pretty rare!!

  21. Its definitely the best , been cooking like this for a while now over wood is definitely the key to added flavour, cheers for your versions as I will be trying your style legend

  22. Do butchers in australia actually have all this shit? stock tallow etc? In America butchers have jack and shit 99 percent of the time

  23. All the butchers have closed in my vicinity, all we have are the supermarkets and the meat sections are bloody awful.

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