anthony: korean parents? well, let s just say they veer towards the strict. moms and dads were not, shall we say, conflicted about corporal punishment. i love that you both immediately recognize this. roy kim: this is the roast gui. this is what we re known it s thinly sliced rib-eye, marbled rib-eye. anthony: oh, it s beautiful. roast gui. thin-sliced rib-eye. and bulgogi. thinly-sliced, fat-marbled beef, barbecued table-side. roy choi: for us koreans, it s kind of funny that barbecue has become the gateway to our food, though. anthony: hey, it could be worse, i mean roy choi: it could be worse, yeah. anthony: at least it s delicious. roy choi: it s delicious and we re like, okay, this is the, this is the portal. we re cool with that. anthony: then there s kimchi bulgogi bokkeumbap. basically kimchi fried rice. but it fries into the pan like paella. so many great rice dishes where that outer layer of crispy stuff is just the best. roy choi: the tableside cook
roy kim: this is the roast gui. this is what we re known it s thinly sliced rib-eye, marbled rib-eye. anthony: oh, it s beautiful. roast gui. thin-sliced rib-eye. and bulgogi. thinly-sliced, fat-marbled beef, barbecued table-side. roy choi: for us koreans, it s kind of funny that barbecue has become the gateway to our food, though. anthony: hey, it could be roy choi: it could be worse, yeah. anthony: at least it s delicious. roy choi: it s delicious and we re like, okay, this is the, this is the portal. we re cool with that. anthony: then there s kimchi bulgogi bokkeumbap. basically kimchi fried rice. but it fries into the pan like paella. so many great rice dishes where that outer layer of crispy stuff is just the best. roy choi: the tableside cooking, i think people overlook that a lot. you know, this is like crepes suzette, filleting a dover sole. anthony: oh man, that s just
say, conflicted about corporal punishment. i love that you both immediately recognize this. roy kim: this is the roast gui. this is what we re known it s thinly sliced rib-eye, marbled rib-eye. anthony: oh, it s beautiful. roast gui. thin-sliced rib-eye. and bulgogi. thinly-sliced, fat-marbled beef, barbecued table-side. roy choi: for us koreans, it s kind of funny that barbecue has become the gateway to our food, though. anthony: hey, it could be worse, i mean roy choi: it could be worse, yeah. anthony: at least it s delicious. roy choi: it s delicious and we re like, okay, this is the, this is the portal. we re cool with that. anthony: then there s kimchi bulgogi bokkeumbap. basically kimchi fried rice. but it fries into the pan like paella. so many great rice dishes where that outer layer of crispy stuff is just the best. roy choi: the tableside cooking, i think people overlook that a lot. you know, this is like crepes suzette, filleting a dover sole. antho