I soaked steaks in SOY sauce for 1 MONTH and ate it!

Hi Guga, here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc). From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”. I was thinking the experiment could be this: 1. Steak + Salt Pepper Garlic (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI/DSG Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DSI/DSG. I can even see the video title already “Food scientists say THIS makes MSG BETTER!” Anyways, I hope you give it a shot!

Mark my words - in 11 months we'll have another video where Guga will surprise us with a steak marinated for a year in soy sauce lol

This morning I watched your how to grill steaks video and follow that tutorial and made steaks my whole family. I’m 21 years old and come from a very long line of chefs that all know how to cook pretty good. I grew up not really knowing how to cook, but after watching your videos and following some instructions and freehanding some stuff. Today got compliments for my whole family. Thank you guga definitely inspiring.

I see that 1 day and 1 week are wildly different, so maybe something in between? 2 days, 3 days, and 4 days, should be a wonderful experience, see where does the tenderness stop, and where the saltiness becomes too much :)

In Shanghai, there's a traditional dish (酱油肉soy sauce flesh) that literally does the same kind of thing. However, there're a few differences there. a. use port instead of steak (more sweet fat) b. it's steamed but grilled. Soaking steaks in soy sauce actually dehydrated the meat. So, steam not only removes some salt from the meat but also rehydrates them. (steamed with shredded ginger & spring onion underneath is better)

You should make Birria Lasagna

I love how descriptive Leo's commentary is. He sounds like he could be a competition judge.

I gave this a try for some cheap cuts with a 24 hour soak, low sodium soy sauce but with added kosher salt, some red cooking wine, and some milk. I fried the steaks on the stove with some seasoning and a little butter. It was a little tough because the cuts were a bit thin and cheap, but there was also something nice about the texture and flavor at the same time.

Leo and his love of salt is crazy. He probably would love salted fish. Angel and Guga taking tiny bites says it all.

Guga in 5 years: "I soaked steaks in Plutonium-239 and ate it!."

Soy sauce is one of my favorite things to use in marinades. Some soy sauce, a bit of brown sugar (or honey), worcestershire sauce, and some garlic and pepper is all you really need to make a marinade that works well with most meats. I use it most often on pork and other red meats, but it can also be used on chicken if you use honey (and maybe add in a bit of sesame oil).

Hi Guga! I know I'm late on this video and you probably won't see this comment but I just wanted to say I'm super happy to see this experiment! Growing up my dad always marinated his steaks in soy sauce for about 40 minutes (China Lily) before we BBQ'd them and my friends always said that the steaks they ate from my household were the absolute best! I could imagine how salty the steaks you had must've been because even for us at 40 minutes, anymore would've been too much! Thanks for the video!

Now I want a 3 day soysauce steak.... it should be perfect with 3 days

Korean's have a dish called Bulgogi in which beef strips are marinated for at least 4 hours to preferably over night in soy sauce, asian pear, ginger, crushed red pepper, Black pepper, and sesame oil with carrot strips or sometimes tomato. It's beautifully tender and seasoned wonderfully. It is so very good when it's cooked.

One of my mom's most popular recipes was a green pepper steak marinated overnight in soy sauce, ginger, and garlic 🤤🤤

I usually skip to the end of every video Guga just to see their reaction and opinion on the dish that has been made today, but watching the process on how it's been made is also pretty interesting to watch. Great vid Guga!!

i think with the one month and one week one, you should make it again BUT AS SEASONING, dehydrate it when its cooked, and use it as salt for a different steak

I've not checked out a video from Guga in a while. Whoever the guy is on the right is new to me and an amazing presenter. Kudos to Guga for picking up another top entertainer for the channel.

There is a product called Allegro that's similar to soy sauce, but specifically made for marinade. It's fantastic. Use anywhere from 2 to 24 hours depending on how potent you want the flavor. You can get it in a hickory smoked or spicy flavor as well.

Also, this reminds me of a korean side dish called jangjorim. It's a soy braised side dish but the soy is added after cooking because cooking soy sauce will make the meat tougher. It's usually eaten in small bites with rice