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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."...

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 ric...

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...

>> 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 -- >> r...

>> 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 bok...