Hoyeon is joined by Chef David Shim of COTE Korean Steakhouse for the ultimate Korean barbecue experience. Hoyeon tastes everything from Galbi to COTE's signature 'STEAK & EGGS' while she reveals which 'Squid Game' cast member she recently dined with and the one dish she's never seen in America.
Read Hoyeon's cover story here: https://www.elle.com/culture/celebrities/a61141112/hoyeon-interview-2024/
#Hoyeon #ELLE #DiningIn #KoreanBarbecue
Read Hoyeon's cover story here: https://www.elle.com/culture/celebrities/a61141112/hoyeon-interview-2024/
#Hoyeon #ELLE #DiningIn #KoreanBarbecue
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PeopleTranscript
00:00Hi, this is Hoyeon.
00:02I'm here with Chef David Sim
00:04of KOT, Korean Steakhouse Restaurant,
00:07and we're gonna whip up some classic Korean dishes with Elle.
00:12♪♪
00:15My favorite cuisine is Korean cuisine.
00:18I always find Korean restaurant,
00:20even though I'm traveling different countries,
00:22but I like food.
00:23I just like any kind of food.
00:25Good food. Good food.
00:27Yeah, yeah, yeah. Great. Let's get into it.
00:28♪♪
00:32So, to start, this is our appetizer
00:34called the steak and eggs.
00:35It's one of our signature dishes.
00:37Tenderloin, caviar with our milk toast.
00:39All you got to do is mix it up, put it on the toast.
00:41Mix it up. Okay.
00:42And then enjoy your bite.
00:43Make sure you get a good mix of all the bites.
00:46Got it.
00:47♪♪
00:50How is it?
00:51So good.
00:52♪♪
00:54All right, so we're gonna start the butcher's feast
00:56and all the components that's here.
00:58This is hanger steak, toshisal.
01:00Toshisal, yes, yes.
01:01Rib eye, I'm sure you know.
01:03Rib eye. Yeah, yeah, yeah.
01:04This is flat iron, which is buchasal.
01:06My favorite part.
01:07And then marinated short ribs.
01:09We're gonna start with short rib.
01:12Do you cook at home?
01:13I used to cook when I lived in New York,
01:15but, like, now in Korea,
01:17I usually go to restaurant to have a dinner or lunch.
01:21Okay.
01:22It's so hard to measure.
01:24Am I a good cooker or not?
01:26You just got to follow the recipe.
01:28Yeah.
01:29♪♪
01:30I heard galbi, you shouldn't cook too much.
01:33Yes, we're trying to make sure
01:35that sauce is nice and caramelized,
01:37making sure that it's not raw in the middle.
01:39It's so delicious.
01:40How's the smell?
01:42So good.
01:43I'm so sorry for you guys.
01:44Cannot smell.
01:45♪♪
01:49Mmm!
01:50Good?
01:51So good.
01:52Yeah?
01:53♪♪
01:55As you see, we have ssamjang,
01:57which you're familiar of.
01:58Mm-hmm.
01:59And then durup,
02:00which is taro nome.
02:01I've never seen durup in America, I think.
02:04Well, now you saw it for the first time.
02:06We have a forager that forages this in Pennsylvania,
02:09so we have durup and myeonginamul,
02:11which is...
02:12Myeonginamul is a typical Korean dish.
02:14What would be your ssam choice
02:16from all the vegetables that you have?
02:18I put ssamjang, pa kimchi,
02:20and maybe let's try durup is spring vegetable, right?
02:23Very spring.
02:24Here in the U.S.,
02:25it's only available for about three weeks.
02:27Wow.
02:28So we got this in early February into late February.
02:32Mm-hmm.
02:33And...
02:34Please continue.
02:35We pickled it
02:36so that we can serve after the season's over.
02:39Mm-hmm.
02:40It's a good sign.
02:42Ha ha ha.
02:43♪♪
02:47Recently, have you had any amazing meals
02:49with your co-stars?
02:50Actually, I did.
02:52I had a dinner with JJ Lee.
02:54Okay.
02:55Recently, during the Squid Game press,
02:57there was so many things that we never experienced before.
03:01So for me, as a, you know, beginner in this industry...
03:05I wouldn't call you a beginner.
03:07Really?
03:08But, like, it was just my first job, the Squid Game,
03:11so I was quite, you know, like, what's going on?
03:14But he was, you know, like, very good advisor.
03:18Last piece of the puzzle to the Korean cuisine is kimchi.
03:22I think steak is better with all these fermented vegetables.
03:26It helps you eat more.
03:27We have a saying called beef and leaf,
03:29meaning we serve amazing steaks
03:31with a lot of different fermented vegetables,
03:33pickled items,
03:34so that you can have one more bite
03:35as you continue your journey with our steaks.
03:37All right, here we go.
03:38So my favorite combination...
03:40Lettuce.
03:41I'm gonna go back to the galbi because it's my favorite.
03:44Mm-hmm.
03:45A little bit of ssamjang, of course.
03:47Mm-hmm.
03:48And I personally like the muchae, the daikon.
03:51Daikon.
03:53It's a simple bite, but it has all the flavors.
03:56Mm.
04:04Mm!
04:05Approved?
04:06Mm-hmm.
04:07So how are you feeling after this meal?
04:09Amazing.
04:21I will always visit this restaurant.
04:48Yes.
04:49I will always visit this restaurant
04:51when I come back to New York.
04:56Thank you for watching,
04:58and be sure to check out my cover for Elle,
05:01out now.
05:02Bye!
05:19Mm!