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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. 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 ridiculously delici ....
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 ridiculously delicious. will you be doing this in 20 years? roy kim: it won t change. if we did change tonight, i wo ....
roy kim: uh, no. roy choi: yeah. roy kim: well, he still controls the restaurant. roy choi: you just do the work. roy kim: i just do the work. as a korean, he knows. anthony: we start with bonchon, all those delicious little freebie plates of pickles, preserves, kimchi, a spicy squid snack or two. no bonchon? no meal. roy choi: and you know what this restaurant has that a lot of restaurants are going away from? is the, um, is the chair-less rooms. anthony: you don t do the, the feet under? knees forward, feet under? roy choi: oh the, the tea ceremonies. anthony: straight ahead? oh, no can do. roy choi: the seating, yeah. that was punishment for koreans. roy kim: yeah. roy choi: that s, that s a punishment. roy kim: and with the book over your head. roy choi: for hours. anthony: what would a crime be? what got you into that, uh, position? roy choi: yeah, i mean, it could be as, as minimal as a 94 on the test. anthony: korean parents? well, let s just ....
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. anthony: oh man, that s just ridiculously delicious. will you be doing this in 20 years? roy kim: it won t change. if we did chan ....
roy kim: uh, no. roy choi: yeah. [ laughter ] roy kim: well, he still controls the restaurant. roy choi: you just do the work. roy kim: i just do the work. [ laughter ] as a korean, he knows. anthony: we start with bonchon, all those delicious little freebie plates of pickles, preserves, kimchi, a spicy squid snack or two. no bonchon? no meal. roy choi: and you know what this restaurant has that a lot of restaurants are going away from? is the, um, is the chair-less rooms. anthony: you don t do the, the feet under? knees forward, feet under? roy choi: oh the, the tea ceremonies. anthony: straight ahead? oh, no can do. roy choi: the seating, yeah. that was punishment for koreans. roy kim: yeah. roy choi: that s, that s a punishment. roy kim: and with the book over your head. roy choi: for hours. anthony: what would a crime be? what got you into that, uh, position? roy choi: yeah, i mean, it could be as, as minimal as a 94 on the test. anthony: korean ....