Michelin Star Chef David Shim Shares His High-Protein Beef Recipe | Weights & Plates | Men's Health - video Dailymotion

Men'sHealth

David Shim, executive chef and owner of Cote restaurants, shares his healthy, high-protein meal of galbi, rice, and pickles that's great for post-workout recovery. Watch how to make it and get the recipe in this episode of #WeightsandPlates.

Transcript

00:00 We're at my restaurant, Coke Korean Steakhouse.

00:02 We're going to be making galbi.

00:03 It is super special to me.

00:04 I grew up eating it.

00:06 The smell of it on the grill brings back a lot of my memories

00:08 from my childhood.

00:10 I love eating galbi after my workout.

00:11 It's super clean, super delicious, flavor bomb,

00:14 and everybody's going to love this.

00:16 My name is David Shim,

00:17 executive chef at Coke Korean Steakhouse.

00:19 I love to cook and work out.

00:21 I think healthy food should be delicious and exciting.

00:24 Here is one of my favorite post-workout meals,

00:26 marinated short ribs with seasonal banchan.

00:28 (upbeat music)

00:31 Nutritious food, for me, it's fuel to the body.

00:45 You know, restaurant business is such a hard business,

00:47 long hours, that if you don't fuel yourself correctly,

00:50 you will eventually burn out

00:51 and you won't be able to have the energy to continue.

00:54 And I think, you know, especially working at a restaurant,

00:56 there's so much opportunity and there's so much access

01:00 to great food that, you know,

01:01 I think only way for me to continue to do this

01:03 is to fuel myself with great nutritionist food.

01:06 All right, let's start going.

01:08 So we're going to be making galbi.

01:09 It is super special to me.

01:11 You can probably purchase this at your local butcher shop

01:13 if there is one as a bonus short rib.

01:16 It usually comes with two sides that needs to be cleaned.

01:18 And what we're going to do is take off the first layer

01:21 of fat and silver skin,

01:23 and then we're going to flip it over, do the same.

01:26 My first job was at Gramercy Tavern,

01:28 which was a very hard job, but I learned so much from it.

01:31 After that, I worked at a place called Veritas,

01:34 which was across the street.

01:35 After Veritas, I was fortunate enough

01:37 to work at Mr. Robuchon's restaurant, Four Seasons,

01:40 which I learned so much from.

01:42 After the Four Seasons, I was lucky enough

01:44 to open up a Korean barbecue restaurant

01:46 called Crystal Belly.

01:47 I learned what I needed to become successful today

01:50 from there, and then, coat, and here I am.

01:53 And once the meat is cleaned,

01:55 we're going to cut it into three.

01:57 And then from here, we're going to butterfly.

01:59 This is where you want to be a little bit careful.

02:01 Keep it on the edge of your cutting board,

02:03 and you're just going to try to make one clean cut.

02:05 We'll do the same thing here.

02:09 Press down.

02:12 And one more time.

02:17 Once the meat is cut, butterflied,

02:24 I think this is the most technical part of the knife cut,

02:28 but it's very simple.

02:29 I can give you some tricks.

02:30 Make sure you hold your knife by the bolster,

02:33 and what you're going to do is, on a diagonal,

02:36 cut without cutting all the way through, right?

02:39 So.

02:40 Then you're going to flip it around.

02:49 Do the same, but do it straight.

02:54 Make sure you don't cut all the way through.

02:56 And if you do it the right way,

02:59 you should have a little accordion-like short rib

03:03 for you to marinate.

03:05 All right, so since the meat is done,

03:06 we're going to be making the marinade.

03:07 The key ingredient to our marinade

03:09 is, of course, the Asian pear.

03:11 It breaks down the protein,

03:12 and it also adds a sweetness to the marinade.

03:15 And I also have orange,

03:17 garlic,

03:19 onion,

03:22 and ginger.

03:25 And we're going to use some soy sauce

03:29 and water to blend this.

03:31 And you just want to make sure

03:35 that you blend this as fine as possible

03:37 so that there's no big chunks in your marinade.

03:41 I haven't always been a healthy eater,

03:48 but as a kid, you know,

03:50 your diet is heavily based upon what you're being fed.

03:53 And I think playing soccer,

03:54 I think there was one point in my life in Brazil

03:56 where every meal was very strict in following their diet,

04:01 which consists of rice and beans,

04:02 protein, some sort of greens and salad.

04:05 And I was eating healthy,

04:06 building muscles so I can continue to play soccer.

04:09 And I feel like right now,

04:10 we have so much access to food

04:12 that eating healthy is like,

04:14 I don't even think about it.

04:15 You just put together things,

04:16 not because you think it's right.

04:17 I think it's also because we're supplying the customers

04:20 that are coming to the restaurant

04:21 with the most nutritious food

04:23 that tastes the best.

04:24 And with all that said, I think, you know,

04:26 on the weekends, I still have a very guilty pleasure,

04:29 which is eating the biggest bowl of instant ramen

04:31 that I can find.

04:33 So after mixing all your ingredients in,

04:36 and you let it sit for a little bit

04:38 so that the bubbles kind of die down,

04:40 if you strain it,

04:41 it'll become a clear marinade as so,

04:45 which you can use to marinate your beef.

04:47 Fitness to me is more of a lifestyle.

04:50 You kind of have to live it.

04:51 And I think for me working in the restaurant business,

04:54 it's very physically demanding,

04:55 mentally demanding as well.

04:57 And I think having the right lifestyle

04:59 really helps you get through your day-to-day business.

05:02 I push myself to the limits at work.

05:04 I try to push myself to the limits

05:05 when I'm playing soccer, tennis, or running.

05:08 And it really helped me to get to where I am.

05:11 All right, so we're gonna let this sit,

05:12 let it marinate.

05:13 I'm gonna try to sneak in a run at the park

05:15 and we'll be back.

05:16 Let's go.

05:19 We're at Central Park,

05:20 we're about to go running.

05:21 I'm training for the marathon,

05:23 co-captaining the City Harvest team

05:25 with some of our people from COAT.

05:27 And that's about it, let's get going.

05:29 My current running training looks like

05:31 at least two to three good runs every week.

05:33 Then you work from four to six miles,

05:35 going into eight to 12.

05:36 And if I can, I try to sneak away from the restaurant,

05:39 maybe an hour, calling it my lunch break,

05:41 trying to get my core workouts done

05:42 at the local gyms that surround the restaurant.

05:44 Fitness has always been a big part of my life

05:46 as I was growing up.

05:47 Originally wanted to become a professional soccer player.

05:50 I was fortunate enough to have an opportunity

05:51 to go to tryout in Brazil.

05:53 I spent about five, five and a half month in Brazil,

05:56 didn't make it and that's come back.

05:58 I was looking to go back to school.

06:00 I wasn't sure what and where I wanted to go.

06:02 Took a tour at the CIA,

06:04 which is a Colonial Institute of America.

06:06 The first class that I took was skills one

06:08 and the chef had a clock and he clicked on it

06:10 and everybody started chopping away.

06:11 And I was like, dude, this feels like sports.

06:14 I think I can really get into this field.

06:16 It's such a fast paced environment

06:17 and with a lot of competitiveness,

06:19 you can't do it yourself and it's a team sport.

06:21 And that's why I love cooking.

06:23 (upbeat music)

06:24 All right, just finished my run at the Central Park.

06:26 We're here at Union Square Market.

06:28 I love coming here, super close to Cochrane Steakhouse.

06:31 Gives me a lot of inspiration.

06:33 I saw cauliflower, Romanesco.

06:35 I think they're gonna go great for our pickle recipe.

06:37 Let's go check it out.

06:38 When I was a kid, going out to eat galbi

06:41 was not a easy thing to do.

06:42 It was a very expensive meal and it was a perk.

06:45 There was a joke, running joke amongst my friends as a kid.

06:47 It's like, you walk out of the restaurant eating galbi,

06:49 you have a send them galbi with you

06:51 and you go around saying that,

06:52 hey, I was eating galbi and it was a bragging right.

06:55 And I still love it.

06:56 I still love the smell of it

06:57 and it just brings back so much memories.

06:59 (upbeat music)

07:01 I'm back at Cochrane Steakhouse,

07:03 ready to have my post-workout meal.

07:05 Let's do it.

07:06 Korean barbecue, some of you might be familiar.

07:09 We do have a grill on every table

07:11 and it is meant to be grilled at the table,

07:14 served hot every piece instead of, you know,

07:16 having a large steak that might get cold as it sits.

07:20 And it's a very fun and exciting environment to eat.

07:23 As you guys will see in a little bit, you know,

07:25 there's gonna be fire, flame, meat grilling.

07:27 I hope that you guys can smell some of this

07:29 that's happening over here,

07:30 but you know, I'm gonna enjoy it all by myself.

07:33 Short rib down.

07:35 Oh yeah.

07:35 Cook this on a high heat,

07:41 but do be careful that the marinade will burn before

07:44 the meat is fully cooked.

07:45 So you just kind of want to move it around.

07:48 And if you're cooking at home

07:49 and if you have an access to a grill outside,

07:52 you can cook it as I am here,

07:54 making sure that you're using your hot spots.

07:56 If not, you can use your saute pan at home,

08:00 but for the saute pan,

08:01 you'd have to move it around a little bit more

08:03 because the marinade will reduce and it will start to burn.

08:06 Just got to move it to the places

08:07 where it's burning slightly

08:09 so that you get to deglaze this.

08:11 And a real cool tip,

08:13 you can actually cook this on your air fryer,

08:15 but I suggest you start slowly

08:18 so that you're kind of cooking the meat through.

08:21 And as the meat is almost done,

08:22 crank it up so that you get the caramelization of the sauce

08:25 and the marinade.

08:26 To make healthy food taste good,

08:27 I think you really have to understand the ingredients.

08:29 Every ingredient, whether it be cucumber, cauliflower,

08:32 cabbage, or beef have all different characteristics.

08:35 Being able to really speak to it,

08:38 making sure that you're getting the flavor out of it

08:40 is key.

08:41 And I think that's why some of our items here are pickled

08:44 instead of cooked,

08:45 because I think by pickling,

08:46 it really introduces a new texture and new flavor.

08:49 We have great quality piece of meat

08:51 and short rib usually cannot be cooked this quick.

08:54 Many cultures and many restaurants cook short rib

08:56 as a braise or a long cooking temp item,

08:58 whereas we can probably finish cooking our short ribs

09:01 in five minutes.

09:02 And I think being able to understand

09:04 and sourcing your right ingredients

09:05 to quality ingredients really make sure

09:07 that you get a good nutrition, great taste,

09:10 that everybody loves.

09:12 So our marinated short rib is done.

09:14 It's got a nice caramelization, burnt ends, which I love.

09:17 I'm in the mood for a lettuce wrap,

09:19 so I'm gonna grab a piece of lettuce,

09:22 maybe two pieces of steaks,

09:25 our steak sauce, which is called ssamjang,

09:28 which is on fire.

09:30 Then I'm gonna pick a cucumber.

09:32 And you can eat this with rice,

09:35 you can eat this with kimchi and different pickles,

09:37 but this is my combination for now.

09:39 (upbeat music)

09:42 The short rib is super rich, it's got great flavor.

09:49 The lettuce gives a nice texture.

09:51 What really comes through is the pickles.

09:53 It's acidic, it's sweet, it's got a great texture to it.

09:57 Makes me wanna have another bite.

09:58 Nothing's rich, it cuts through

10:00 and it just, everything works so well.

10:02 So we ran, we played soccer,

10:05 I showed you how to cook my favorite post-workout meal.

10:08 I'm gonna enjoy this plate,

10:09 I'm gonna head home to my wife and three dogs.

10:11 See you later.

10:12 (bells chime)

Michelin Star Chef David Shim Shares His High-Protein Beef Recipe | Weights & Plates | Men's Health

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