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Best KOREAN FOOD Tour Ever!! 33 Meals from Seoul to Busan! [Full Documentary]

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Summary

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This content is a travelogue documenting an extensive culinary journey through South Korea, exploring diverse regional dishes, traditional cooking methods, and unique food experiences across the country.

Key Points

Mind Map

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คลิกเพื่อสำรวจ Mind Map แบบอินเตอร์แอคทีฟฉบับเต็ม

[Music]

I'm in South Korea a food lovers

Paradise for the next 11 days we're

trip we'll drive over 1,500 km and get

way off the beaten path to discover some

of the most unique this might be one of

the first meals I've ever had that

requires a back ho

surprising wow that's a lot of heat the

ultimate hyom Maniac cooking addictive

flavor that you just cannot stop eating

and delicious foods in all of South

Korea considered the most ugly fish in

Korea and making it one of the most

tastiest dishes you can possibly imagine

and to taste what just might be my new

favorite Korean

food oh and a whole bucket of broth

those are the ribs with the bone

cage get ready for the most

mouthwatering Korean food Adventure

Adventure [Music]

[Music]

this a truly magical meat eating

experience they do it all in front of

you long drives in the van and some

behind the scenes of some things that

didn't quite go as

planned so this is a special formula

Korean beverage for helping you digest

no I'm Mark wans join me as we eat our

way through South Korea [Music]

[Music] [Applause]

[Applause] [Music]

[Music]

okay we made it welcome to inan welcome

Korea C the overnight flight from

Bangkok uh landed this morning in inan

International Airport bright and early I

think we landed at about 6:30 7 a.m. uh

so definitely a little sleepy but really

happy to be here and I think I've been

to Korea I mean at least Soul maybe

three or four times but this food trip

different for the next 10 actually maybe

11 days we're going to

be food touring and road tripping

through the entire South Korean

Peninsula and that's going to be the the

in [Music]

[Music]

okay most of the time when I've come to

Soul or actually landed at inan then I

take the train directly into Soul which

takes about an hour but it's nice to

have a a van this time driving and so we

stopped somewhere in this town kind of

halfway between and we're going to stop

for breakfast somewhere for a beef bones

okay oh one of the great things about

Korean food that I always love is just

how scorching hot it's always served and

Earth and stone stone bowls but this is

the hangover hangover soup um which

there are many different variations here

they have a sort of a beef a beef

version there's noodles in it there's

lots of Napa cabbage beef beef blood

leaks some chili on it as well as some

chili already added into it oh this

smells really good there's all of the

noodles in there which looks like the

maybe sweet potato noodles

noodles [Music]

so good okay and then we've got some of

kimchi really crisp nice and

chilies M oh really

hot oh man there's definitely a a lot of

wisdom and a reason why they call it

hangover stew in Korea it really does

cure your hangover but not only hangover

I think it's the perfect meal after you

get off of an airplane uh your airplane

hangover oh that's I just just feel

totally rejuvenated that was so good

next quick stop before we get back in

the van and head to

se this place is called a Tome [Music]

place that's hot okay from here we're

driving back to Soul or to Soul uh

minutes [Music]

okay oh again welcome to Soul South

Korea great to be here and nice room

what A View From the room but before we

get started I do want to say a huge

thank you to the Korean tourism board

for arranging for sponsoring my entire

trip here however they really wanted to

work with me and we designed an

itinerary we uh researched seed the food

together and it's all going to be

authentic it's all going to be extremely

local South Korean food that we go to um

and the food that we experience we've

got a small team with us arranged by the

Korea tourism organization who are

extremely helpful in setting up

restaurants taking care of travel

Logistics and helping me finish all the

food that being said today was just the

Arrival Day and it's a off day it's a

resting day it's not really a filming

day so we're going to probably get some

rest take a nap and then definitely do a

little bit of maybe just walking around

browsing around probably some eating in

the afternoon but the actual journey and

all of the delicious food and you're not

going to want to miss any of it is going

morning oh yes so had a little bit of a

nap this afternoon and then we just

walked down the street to one of the

closest Korean barbecue restaurants just

down the road from where we're staying

uh ordered up some Korean beef oh yes oh

it's good to be back good to be back

beef okay okay come s me that oh man

great family service here I love this

place oh and we got a just a few side

dishes cuz there's actually another

place I want to go check out to eat after

Rice

that was a really good barbecue just

classic simple old school style from

here let's go eat a

chicken we're in this area of town which

is called yongan and it's actually not

that far away it should just be about a

10 or 15 minute train ride away but we

need to go to the station take the train

and we'll be there

soon we found

it yongan

Hanam okay we made it and I think this

is actually part of the Korean railroad

stops we made it this is where the

station oh oh nice oh this is the

rotisserie oh it's all burning wood too

all wood fire this is the this is the

cabinet of the the rotisserie chickens

they're they're small chicken stuffed

with with glutenous rice with ginang

with garlic smells incredible and what's

amazing is they burn only over wood wood

fire just sizzling away this must be 50

once so the chickens are already

roasting outside so as soon as you sit

down literally within a minute the

chicken is at your table I looks so good

I love how simple it is everything's on

your table oh and by the way cheers oh

by okay cannot wait to dig into that

chicken oh this is so this is all the

the chicken breast on the

outside oh it's smells so incredibly

good the garlic the ginang on the inside

oh it just look at the way it just

completely tears apart oh man I don't

even what should we start with maybe

just grab the drumstick the

beautiful it

completely oh that's

it is so

tender just completely falls off the

bone the bone is just completely

clean and that first but and the taste

of the chicken is so creamy so flavorful

infused with the ginsing and the garlic

and the roasting fire it's not even

salty I mean we haven't even explored

all these sauces but that's tasty that

is delicious one of the things that

you'll notice especially with Korean

fried chicken with Chicken in Korea you

always get radish so chase that with

radish and let's Explore More of the

chicken let's move into the the sticky

rice or the glutenous rice which is

stuffed into the cavity you see jinang

in there the garlic you smell the garlic

you can see it's kind of yellow because

it's absorbed all of the chicken fat as

wow do not take a huge bite of

chicken and that is

a tastes like a plum maybe one of those

Korean plums

um has a little bit of sweetness but

then at the same time that sweetness has

been released into the chicken man that

that sticky Rush is so good such a fun

food to eat as well just tearing apart a

whole chicken every bite could have skin

you would be happy as well this skin is

so good let's try that red

perfect chicken was really nice really

relaxing we're going to head back to the

hotel from here uh so going to get some

so we are beginning this barbecue tour

at a place it's called Jo o and it is

one of the oldest Korean barbecue

restaurants in Soul and they specialize

in what is one of the most popular forms

Meats of Korean barbecue at a lot of

Korean barbecue restaurants you know you

cook it yourself at the table but here

you don't they cook it in the back this

is the old school we way where the chef

is cooking everybody's meal grilling

everybody's meat and then it's delivered

to you at your table they Grill it so

precisely then they keep tossing on like

this cup of the sauce and from what also

what I was reading that sauce their

years can't wait to try

it try a piece first

well the flavor keeps on coming as you

keep on chewing it's not like melting

your mouth tender it has some muscle

some texture to it but I think that way

in the muscle fiber it's just able to

absorb all of that flavor oh it's so

flavorful I think I'll grab a whole bone

this time oh you can see how juicy it is

I'll dip it into the bean paste I think

it's a type of Korean bean paste oh you

can see how that just wobbles

Bon oh wow what a spot and it's still

family run they're extremely friendly I

mean this is a preservation of Korean barbecue

barbecue

Heritage to continue with this barbecue

tour Korean barbecue tour we are at the

next place welcome to the maang meat

market this is the central meat

distribution Market so as soon as you

arrive here you can smell the aroma of raw

raw [Music]

[Music]

meat we're going to a place that's

called inang hanu this restaurant is

particularly famous for their water

aging so they take the hanu they vacuum

seal it and then they submerge it underw

and this sign up here says it's aged for

336 hours so we got the two trays of

beef it's unbelievably fatty and marbled

and you can see the difference between

the two plates this one is the Mixed

Plate fresh beef non-aged this one you

can see the the color turns darker the

muscle fiber starts to break down that

water aging process two weeks water aged

wow

marble putting on another one too but

the first water AED steak is ready hanu

try

mouth oh man that's so much

flavor it's so fatty just melts in your

mouth but at the same time you feel the

muscles and the fibers of the beef for

my next piece let's try to dip in some

of the salt and some of the toppings a

little bit of Wasabi a little bit of

salt one of the favorite ways to eat

beef oh wow

there's a waterfall of juice in my mouth

just liquefies on your tongue oh with

the salt that's incredible you got the

crunch of that salt a little bit of

sesame seeds in there and then the

Wasabi is so mild it just kind of like

is actually sweet doesn't go up your

nose at all wow that's rich what a meal

I love the texture the marbling just the

fat and juiciness of that water-aged Han

wo and it was also great to just spend

some time hanging out with friends in

Soul Korean Hano beef is some of the

best beef on Earth and Grilling up a

feast right within the market makes it

even more special insan hanu just might

live up to its name the best hanu of your

your [Music]

life today we're going to three

legendary restaurants in Soul back to

back then we'll drive a couple of hours

to Yan for a spicy dinner that I can't

can't wait to try and here we are at the

first place step out of the car and no

joke you could just smell the kimchi in

the air okay this place it has a

complicated name I'm I think I'm just

going to let jinu say it place called

Kim now typically I've always had the

kimchi stew with pork but they also have

a version with tuna and a version with

Spam I got to try the spam oh they

really have a system down and again

kimchi jig is all about the kimchi the

kimchi is what makes or breaks kimchi

jig so they're not making any mistakes

with the kimchi here they have a huge

pan of the kimchi um that first goes

into the pan then he adds in uh some

chili some garlic some other seasonings

some onions that goes into your pan from

there you choose your protein of choice

whether that be pork whether that be

tuna whether that be spam and then it

goes onto the the burner and then she

adds in some of the broth and then that

boils away until it just all combines

expertly smells so good I'm going in so

this one is the classic the original

with pork kimchi chili pepper flakes

onions in here oh man it smells so good oh

wow

oh oh that's hot oh it's still on fire

oh it's so good m

you know because it's all about kimchi

the kimchi is what makes or break the

kimchi jig and because kimchi is a a

fermented food there's such a varying

range of flavors and tastes and how

fermented it is and how fresh it is um

can have a huge impact on the flavor of

this dish okay the next version that I

just absolutely had to try is the spam

version big cubes of spam kimchi tofu in

here all the same ingredients just

oh okay got to admit that's really tasty

and I mean spam is something I grew up

eating a lot of when I was a kid

especially as my my mom is from Hawaii

Spam is also very popular in Hawaii so

that just immediately brings back the

good memories but then wrapped up in

this Kim juice stew gives it another

dimension that's like a a Spam sponge of

kimchi and one more thing before we

leave it's a huge honor if you look

around you'll see the the lids of the

the copper pans that they serve the

kimchi jig in which they have people

sign them and put them on the wall so

honor man that kimchi jig was

outstanding fantastic on the next level

one of the best bowls I've ever had

highly recommended and we are moving on

food okay here we are at the next place

and check this out it's valet and they

have an entire power parking lot this is

all their parking they have a 10-story

parking garage all to themselves that's

all valet that's how popular it is we

are here for the next place oh this

restaurant is extremely popular almost

continuously a line especially if you

come in the peak Meal Time there'll be a

line coming out the the door and they've

been featured you can see here they've

just been featured in almost every news

station every TV station for their food

especially for their ningan the buckwheat

mustard wow

wow

oh oh

skills that was amazing he's a true

connoisseur an expert at the ningan I

don't oh the texture of those buckweat

incredible they're not as chewy as some

vergins that I've had

but you really taste the flavor the

buckweat the

good yeah he's good okay I'm going to

Nan

this one is good as well it tastes the

sweet flavor of the goou tongue a little

bit of chili in there and then it has a

sesame oil nutty flavor to it yeah and

then you taste the flavor of the daon

radish this might be the only place in

the world I've ever had valet

noodles that was awesome oh and how

convenient is that straight from the

parking garage straight to your car our

place we're kind of in the back streets

of Soul within an industrial area lots

of mechanic shops around here lots of

warehouses and uh import export shops

you can this is the type of area in Sol

where you can find basically anything

Plumbing okay thank [Music]

[Music]

you welcome

to O that's the name of the restaurant

and it's a classic it's a legendary

restaurant that dates back to

1946 and the main grilled Korean

barbecue that they serve here is called

Bogi bull means fire GOI means meat so

it's actually fire meat and this method

of cooking has been in Korea for

hundreds thousands of years it has a

history it's been called by different

names and I mean it one of the main

signature facts about the meat is that

it's sliced thin it's marinated before

it's grilled you can see it's really

thin slices maybe Sirin or brisket which

is thin slices marinated usually it's

quite on the sweet side we'll have to

test this out and see uh but I love the

grill shape it's a it's a dome shape

with little holes with the burner on the

bottom so that all the heat rises and

then the juices are going to spill to

the to the sides into the water so she

drills it up for your taable side kind

of like keeps scooping it onto the top

putting it on the top letting the juices

of the booi drain down into the broth

into the trough below till it kind of

caramelize and Crispies you can I mean

you can actually hear it hissing

caramelizing from that that sweet

marinade and now she turns off the fire

she says it's ready to eat that smells

so good so the method of eating this Boi

grabb a lettuce into your palm garlic

dip it into the fermented bean paste

yeah oh

tender and just the caramalized

sweetness contrasted by the pungency of

the garlic and the really salty bean

mouth it's so tasty that was really

really good thoroughly enjoyed it and

also I mean this restaurant is just a

preservation of traditional Korean food

Heritage especially famous for their boo

G that was so [Music]

good oh we've been in Soul for the last

two nights upon arrival to South Korea

uh but we had a full day of eating today

and now we are

driving uh on the road trip starting the

road trip heading south uh first

destination is a place called yesan this

evening and it's going to be about a

2hour drive where we're going to have

[Music]

way and so we made it to the town of yan

it's actually quite a beautiful town

town

and we're here especially to check out

the Yan daily Market the Central Market

of the town where they're famous for

food and especially one dish that we

dinner that's the name of the dish that

we came to Yan to eat it's a chili

specialty chili chicken dish and we're

going to have an honor to see the

so the technique of cooking it is he

first stir fries the dry chilies and the

leaks in some

oil drops in the chicken really stir

fries that up

wow gives it the walk the walk Smoky

Aroma then drenches it in the sauce

which you can tell has a lot of chilies

smell the aroma of that and then the

chicken is going to braze now for about

5 to 10 minutes um until all of that SAU

sauce starts to to dehydrate and dry in

case onto the chicken but that's a nice

technique cuz it's going to build the

layers of the flavor for the chicken oh

this is the TU the rice rice cakes U more

in he waits until that sauce thickens

because it's probably some sugar in the

sauce it starts to caramelize you smell

that caramelization happening um until

it thickens he waits for the precise

moment grabs a huge handful of the

chopped green chilies onto a PL plate directly

in gives it a couple toss turns off the

fire and that's it it's

ready presenting to you the dish of the

night the chicken the Chili

Peppers going in for my first bite the

legendary chicken from chili chicken

Market

oh wow that's so tasty oh man it's like

juicy a little bit sweet a little bit

spicy such a Harmony and a balance of

flavor Al together with the smokiness of

the walk then the breeed effect that

like ensures that all the sauce gets

absorbed into the

chicken I'm going to take another piece

of the chicken onto my rice that sauce

at the bottom is so good

wow I'd be happy to eat this dish even

without the chicken just with the

chilies and the

sauce combination of chicken chilies

fire pepper paste and fire to bring it

all together dinner at yesan Market was

delicious we drove about a 30 minute

drive we're in a small town here uh

where we checked into our hotel and I

just download all the footage from today

charge up all the batteries that's what

I do every night in the hotel oh yeah

time to charge up all of the gear every

night download everything for the next

day we're going to have to wake up quite

early in the morning and then we'll

leave by 6:00 a.m. it's a 2-hour drive

to get to the experience going to say

morning

we just arrived to changan Village oh

they're digging the hole right now

oh they're getting started right now as we

arrive and today we are going to cook

one of the most unique Korean meals in

an underground

steamer you can see how big this hole

is okay I think that's I think that's

the main hole but this is the strategy

here they have kind of a a circular main

hole almost the size of a hot tub and

then over here there's kind of a side

Channel with a little engraving here

because this is going to be underground

oven but also a steamer one of the most

important things is the steamer

okay oh they're still stacking loading

on logs it's going to be a bonfire oh

man with the amount of wood and logs

that they're adding to this fire it's

about to be a massive

Blaze oh man that fire it's blazing hot

fire oh and you can see he's stacking

here a little a little opening water

water what a s

oh ah so they're building like a little

oven we've moved inside to the kitchen

where they are going to load the pot

with the ingredients that's going to

steam so you got some sweet potatoes

some regular potatoes some eggs some

pumpkin some corn and some pork belly

and I mean these would all be

ingredients that they would be able to

grow that they would Harvest that would

they would raise right here within the

village so they're going to pack pack

now finish okay finished ready ready to

this is why I love to travel for food it

just offers so much insights into the

culture the history it's incredible and

so as it turns out this area they are

known for making hemp clothing

especially traditionally and they would

make their traditional clothes out of

hemp and in order to process the hemp

they would need to steam it and so they

set up these rock pits uh with hot rocks

they would steam the hemp and then you

know might as well make use of the heat

so they would put food into big pots uh

stick it onto the side of the hemp

Steamers and the using as a result of

those hot rocks and the steam that they

were using to process the hemp fiber to

make clothes they would cook a meal and

share it together with the community and

so I mean everything has a purpose and

that's also why I mean along with being

extremely laborous uh taking a lot of

effort and time it's also a lost dying art

art

because they no longer process uh hemp

fiber to make clothes like that

anymore oh now he's working fast oh you

out oh and immediately gravel soil goes

on top covering it up this is incredible

go whoa it's so hot it's still so hot down

there here it is the reveal yeah one two

three okay one two three one two

three wow wow that smells so good M he

opens up the lid that Aroma that steam

smells so good looks like it was a

success today everything looks like it's [Music]

[Music]

cooked that pork literally as she was

slicing it you could just see the juices

pouring out of it it's it will make your

mouth water so get a piece of the pork

belly Ah that's what you do put it onto

your plate take a little bit of the a

little bit it's very salty I think a

little bit of the

okay wow

sweet smokey smokey smokey sweet come

wow that pork is even better than I was

expecting it tastes like straight

barbecue melt in your mouth the

smokiness is just embedded into the

fibers and muscle tissue of that pork

belly and then again the pork belly is

not it's not uh salty it's just Smoky

and then when you add that fermented

shrimp paste that gives it the saltiness

insane it's just exceeded my

expectations and then I was mentioning

that I was a little bit like I mean

there were no there was no seasoning not

even salt on the ingredients but I

should have known with all the Korean

side dishes that just just totally

magnified the flavor of everything

making it just an unbelievable meal but

the day is not over yet we are still

continuing We are continuing with this

road trip in South Korea we're going to

drive about an hour to another very

famous city was there called Junu uh for

their signature dish for something that

another dish that they invented

there welcome to chanu and this is a

historical town in South Korea 8 years

ago ying and I spent almost 10 days in

chanchu we made some old videos back

then so it's great to finally be back

but we're not going to stay for long we

came here mainly just to eat one dish

one of the most important foods in all

of junju and we're at one of the

original places this is just a one meal

stop though here welcome to huk jip this

is one of the most famous probably one

of the most legendary iconic restaurants

in all of Junu and they serve a dish

that is also the most famous iconic dish

of Janu which is called Janu biop which

is mixed rice and if you look around I

mean this is almost a museum of a

restaurant they have photos they have

antiques they have traditional plaques

they've won many awards as a traditional

restaurant as a native chunchu food

restaurant and of course you come here

for the biing

Bop we're going to start with the

original Chu Bop you have all the

beautiful toppings but you have to

destroy it by mixing it all completely

oh and and there's I I I do uh Junu is

also famous for bean sprouts so there

are bean sprouts on here although they

were hidden um you mix it you got to

fully mix everything with the rice below

you want every bite to be completely

mixed in with the same amount of

M oh

yes it's a Harmony the sesame oil the

sweet chili guch Chong paste and the

fermentation all those chewy vegetables

the bean sprouts in particular have a

really nice kind of leathery chewy

texture the mushrooms in there the

shiaka mushrooms there's a little bit of

a a fermented flavor as well but not

overpowering just kind of adding to the

harmony of the mixture it's hot yeah

it's refreshing it's a mix It's a

combination of so many different things

everything serving a purpose everything

coming together in one

ball bi was excellent from here we are

driving it's going to be about an hour

drive to get to this it's an actual Farm

where they specialize in this spicy

called wo since

1897 so this is a special for

sudsy it's really carbonated that's

okay oh it's

okay okay

and and apparently this is the the

ultimate beverage for helping you digest

so after all the food this is what you

Korea oh a little bit medicinal tasting

good oh yeah kind of tastes like Red

Bull at the same

time Red Bull digestive we'll need this

as we keep on eating we have another

tonight it was about an hour drive and

we made it here this place is a place

I've just been so excited to come to on

this Korea trip it's in the middle of

the countryside surrounded by farms and

mountains it's a beautiful area it's

called samori Nan and so it's called samori

wow that's a lot of heat what a process

comes once the fire is going he pours

all of the sauce and the chicken which

is pre-made into the iron skillet and

it's their own secret recipe But it

includes carrots potatoes chicken and

then lots of guch Chang which is the

paste they have their own secret blend

of ingredients and spices that goes into

it then it's going to sizzle for a while

as the sauces mingle and uh start to

condense and start to thicken um and I

know he's going to blow torch it more

and he might add in some more

well then they're going to add in some

more vegetables and let that continue to

process our pan is well underway I think

it has to simmer for almost 30 minutes

to get that consistency right so that

the sauce starts to thicken and coat

onto the pieces of

chicken one of the hottest boiled lava

dishes you might ever see on earth going

in oh man for the drumstick since it's

right on top but look at the way the

sauce has just caramelized it's

thickened it's so sticky it wasn't

wait it's still it's still on fire

oh wow oh the flavor is incredible sweet

salty a little bit spicy and just

condensed flavor and just the incredible

smokiness from that fire oh man there's

something that only there's this unique

good oh

wow I'm blown away that was is

outstanding I'm going to say that's one

of the most addictive Korean foods I've

ever had first of all so much fun to

watch being cooked prepared it's an

entertaining meal second of all you get

to sit in these incredible tents with

picnic tables and just hang out and eat

and third of all it just is so tasty uh

what a meal what an experience it's

worth it to drive all the way here to

eat

after that chicken we drove I think just

about 30 minutes we made it to the town

which is called guangju which is

actually one of the bigger cities in

Korea one of the top five bigger cities

uh but we are checking into the hotel

it's been a long day but one of the

greatest days of Korean food that I've

had but going to going to get some rest

that's going to be it for today and then

tomorrow we have another big day of food

us we we are beginning at the yangdong

market this is one of the biggest

markets in this entire region of South

Korea one of the most popular things to

all oh man they have all the walks going

full of oil the aroma of the Fried

Chicken fills this entire Lane and this

place that we're going to it's legendary

I mean it's been featured in so many TV

shows so many celebrities have visited

but they're legendary for their whole

Chicken the first step is of course the

raw chicken and making the batter and

they make it by the batch it's

approximately I think one full chicken

and they make they don't have like this

master giant batter she mixes up the

batter for every batch of chicken and

they said that they have this magic

powder which is the seasoning which

includes a variety of different things

that's their secret seasoning that

cannot be replicated that you can only

get here so that's definitely one of the

secrets what makes their Korean Fried

Chicken different from anywhere else so

they're just continuously frying chicken

it's quite a heavy batter actually quite

a thick sticky batter and then that goes

into the the hot oil they kind of just

uh spread it out throughout the oil and

then they really like make sure each

piece doesn't stick together making sure

that oil is perfectly hot and then they

just monitor it perfectly until it's

golden brown crispy that smells

incredible and they even test it with

this huge knife chest to make sure the

chicken is perfectly cooked on the

inside even do a little bit of a moving

from one pan to the next kind of for

that double deep fry and one of the

secrets or one of the reasons uh it's

different from any other Fried Chicken

in Korea is that they use pure cotton

frying that is a huge plate of fried chicken

chicken

yeah I'm just going to grab this piece

man you can just feel it in your fingers

how crispy it is okay here we go first [Applause]

bite oh

oh feels like it's still boiling in the

crispy yeah because of that heavy batter

the magic

seasoning so crispy so perfectly golden

the chicken remains yeah very moist on

the inside even though this is the the

chicken breast and something you'll

notice is that the batter is actually

not that salty I think that's because

they they provide you salt on the side

they provide you some sauce on the side

version oh

man it really is some of the crispiest

chicken you'll ever have that batter the

perfect way that they fry it so crispy

on our way to the next place yeah it's

going to be about an hour drive I think

wow that's hot [Music]

[Music]

okay here we are in the south of South

Korea the area is called mu and we're

along a road which is called Montan

which is quite legendary because this is

the number one place that's known for hay

hay

barbecue Korean barbecue and they so

they Grill pieces of pork belly over hay

roasting them giving it a unique

fragrance and a scorched Aroma in a

grill the hay is lit on fire and it

burns so hot oh that's why it I mean

that's the benefit of the hay is it

burns so incredibly hot you can

literally instantaneously hear the

crackle look at that Blaze

Blaze

oh wow that's on literally it's pork on

fire man that's an insane amount of heat

wow and the aroma that comes off of it

it takes less than 50 seconds to cook

and you just immediately hear that

crackle all of that pork belly just

sizzling over that insanely hot

heat wow that's amazing what a process

ready

it that is crispy

crispy

Smokey completely melts in your mouth

the fat has just rendered and just

reacted with that flame to create this

Sensational smokiness in your

mouth oh that's so good and they do have

some combinations written on the wall

for you to try they specifically want

you to try the pork belly dipped into

their special uh Patty crab sauce oh

it's kind of thick put into the lettuce

then you add some of the onion

bite oh

wow that brings out the flavor potential

so the onion is so juicy the incredible

smokiness of the pork belly and then

that sauce definitely has this fermented

seafoody crabby flavor to it but that

contrasts the also adds the saltiness

that adds to complement everything and

the acidity of the the onion kimchi oh

what a combination oh that's so good

that's so many flavors going on in your

once that was tasty there's no doubt

this is a gem of Korean food in the

countryside well worth making the effort

and the journey to get here just a quick

update on this ultimate South Korean

road trip we started in Soul we made our

way down the West Coast we are now in

the very southwest corner of South Korea

and from here we are going to continue

with this road trip on to the East and

we're driving to the east we're on our

way to a place called masan which is

just outside of Busan for the next Food

where they invented something very [Music]

[Music] special

we specifically came to this city to eat

a dish that originated right here and

they make it from one of the oddest most

bizarre fish on

earth we found the whole monk fish I

mean it literally is just like a almost

like a piece of blubber with eyes coming

it so we're in the kitchen we're going

to see some of the cooking process with

Auntie who is hilarious the aui gim is

made in this red caramelized pot uh the

boiling pots for the steaming and the

steaming and the boiling and then this

pot is for the the blee the blee with

the monk fish and so for the auu Jim it

includes all these seasoning powders

which she mixes up in that caramelized

pot with chili there's a little bit of

what looks like a starch or a flour and

a bunch of seasoning secret powders that

she uses mixes set up with some

scallions with some other herbs then the

The Boiled monk fish which he boils for

probably 15 minutes or so and plus that

small mountain of bean sprouts uh then

she just tosses that up mixes it on a

low heat uh and that's the that's the

main aim the main dish this is the

original the classic the sang Akim and

it has the mfish in it plus a small

mountain of bean sprouts some of the

longest bean sprouts I've ever seen in

my life okay let's start with this piece

of monkfish I got a nice nugget of the

monkfish for my my first bite I can't

wait this is my first time to ever try this

dish oh wow

wow

M oh that's incredible the meat of the

monkfish is so meaty you could almost

think that it's chicken like a really

soft fluffy chicken and then often times

when you get this red sauce it can be

kind of on the sweeter side sometimes

this one is not it's not sweet it's just

salty a little bit spicy and just

magnifies the spongy fluffiness of that

monk fish what a dish I mean from the

moment I saw her in the kitchen I knew

you could trust her with all of your

monkfish needs and

desires man that's so tasty the

combination those bean sprouts are

incredible oh man this has now become

one of my favorite Korean dishes I can't

believe I've never had this one before

my first time I'm in love with it oh

what a

dish that was outstanding so flavorful

so tasty spicy and Auntie making it

she's just the queen of auu Jim of

monkfish she is a legend so cool what a

meal what a spot highly recommend it and

you can eat this dish all over Korea I

know for sure you can find it in Soul

but just coming to the location where it

originates where it's the most popular

where it came from gives it even more [Music]

[Music] meaning

and today we're going on an ultimate

Korean street food tour to eat some of

the best local food in Busan starting

right here at tagachi Market which is

the biggest seafood market in all of South

South [Music]

[Music]

Korea he's doing a beautiful job with

that plate of fresh SE bre Sashimi that

is oh man the transparency the color of

that fish is beautiful

those spotted sardines that's just

incredible he cleans them so well takes

out the center bone dries them makes

sure they're really dry with a towel and

then he just slices them finally almost

like a like a slicing machine so thin

slices oh man that's going to be so good

and that's what we're going to eat for

for sashimi oh and he's doing a variety

of techniques well I love all sorts of

fish but sometimes small fish are some

of the tastiest best fish uh that you

can possibly eat so I'm I'm really

excited to try

this oh nice

come here we are beginning this Busan

food tour Ultra fresh seafood I cannot

wait to start digging into that sashimi

and look at the way he made this floral

formation of the Sashimi of the bream

transparent slices so white and then it

is called H which is the the raw raw

form of fish or raw form of of

ingredients um this would be the the

bean sauce that you could dip into with

garlic looks like there's some green

chilies in there as

oh wow oh that's

fresh the texture the muscle it melts in

your mouth and it has a little bit of

chew at the same time what a just Ultra

Clean Fish and we also have the the

seasonal specialty which are the boded

delicacy because it has little bones in

it it has this little bit of a crunch

trip but the way you sliced it you can

just crunch through the bones giving it

extra texture almost has a little

buttery feel to it with that crunch oh

good we're going to continue eating we

have another place to eat that's

market the next place we're going is

down this alley there's so many signs on

this alley So Many [Music]

[Music] Colors

this is a famous place for old school

for their uh intestines barbecue as well

pot this the

who that's the

coil oh man there's

wording so

oily oh oh so it's first griddle fried

and then onto the Hot

Grill so it's a two-step cooking process

sprays okay we're moving into the this small

small

intestines this is when things are

really getting excited the the

intestines oh intestines are always just

slightly hilarious and delicious

delicacy and I mean just the way they

look and the way they're so fatty

they're just spewing with juices and as

she adds it to the fire they just erupt

with flame another dip into the

sauce oh

wow oh that's so

good almost has a Nutty creaminess to it

with a Chey wrapper and the smokiness

grilled in its own fat on the gdle then

the smokiness from the grill to tar off

all of that excess oil and grease

intestines is fantastic yes and then

they also we also have those they look

like sausages but they're the big

intestines sometimes I've heard them

called flower intestines because when

you chop them open they just kind of

spew with fat and juices into a floral

floral crystals almost okay here we go

let's try the flower Ines

fire oh that totally melts in your mouth

oh man it liquefies then with that kind

of stretchy skin around it flower fat on

the inside just totally dissolves on

your tongue oh that was satisfying that

was a a textural playground in your

mouth and I just absolutely love the

history here and the culture

culture [Music]

[Music]

from here we are heading back to the

center of Busan where we're going to go

to another market and try some street food

food [Music]

[Music]

snacks we are at G shiang Market this is

one of the extremely popular Market

areas and actually connected I mean

basically this whole Central area of

Busan is a market connected to the fish

market where we at this morning but

there's a lot of things you could buy

here lots of fashion accessories

but there is some street food to be

found including a couple of famous

things that we got to try when we're

here yeah it's so another one of the

popular street foods that you have to

try when you come to Busan is called

Busan omuk it's fish cake boiling on

sticks and it's what's awesome is it's

self-service you grab your own let's do

it sticks this one is I think the most

classic huge sheet of fish cake okay dip

spongy oh

yeah almost feels like fish tofu well

really spongy just absorbs all of that

broth as it soaks boils remain remains

texture and then also probably one of

the coolest moves of all you grab a red

cup and it's a scooper cup then you can

just dip into that broth just no double

dipping a little bit salty not overly powerful in flavor kind

salty not overly powerful in flavor kind of mild watery salty and just with that

of mild watery salty and just with that Essence that Aroma of the fish

Essence that Aroma of the fish broth there's an entire Lane for

broth there's an entire Lane for something which is called bingu which

something which is called bingu which you might have heard of it's one of the

you might have heard of it's one of the most famous Korean desserts a shave ice

most famous Korean desserts a shave ice but with so many

toppings oh shaved ice beans fruit oh more ice gets shaved

more ice gets shaved on condensed milk that's condensed milk

on condensed milk that's condensed milk goes

goes on oh and what's that go on top some

on oh and what's that go on top some candied

fruits oh oh yeah oh that is refreshing I

oh oh yeah oh that is refreshing I think The Joy of Eating bingu is that

think The Joy of Eating bingu is that when it starts to melt it starts to

when it starts to melt it starts to create these new flavors and mix all the

create these new flavors and mix all the ingredients together you've got the

ingredients together you've got the texture of that ice which is it's shaved

texture of that ice which is it's shaved so fine that it has a little crunch but

so fine that it has a little crunch but as soon as you crunch down it just melts

as soon as you crunch down it just melts dissolves on your tongue the beans are a

dissolves on your tongue the beans are a little bit sweet and just act to to to

little bit sweet and just act to to to bring it together and then you got that

bring it together and then you got that candy fruit and the condensed milk which

candy fruit and the condensed milk which also just makes it

milky the Bing Su was excellent very

the Bing Su was excellent very refreshing and just a simple simple Bing

refreshing and just a simple simple Bing suo which is what I enjoy okay we're on

suo which is what I enjoy okay we're on our way to find another

our way to find another [Music]

[Music] thing in order to make it she takes a

thing in order to make it she takes a handful of the dough which is quite

handful of the dough which is quite sticky uh she kind of presses it into a

sticky uh she kind of presses it into a ball and then she puts in a spoonful of

ball and then she puts in a spoonful of this cinnamon sugar mixture and then

this cinnamon sugar mixture and then wraps it up to close it then she puts it

wraps it up to close it then she puts it onto the hot griddle which there's oil

onto the hot griddle which there's oil in it to shallow fry he shallow fries it

in it to shallow fry he shallow fries it in the oil smashes it down into a Patty

in the oil smashes it down into a Patty formation and then flips it over and

formation and then flips it over and Cooks it until it's golden brown until

Cooks it until it's golden brown until the the sugar starts to melt on the

inside and then the really cool move is that once it's done and crispy they make

that once it's done and crispy they make an incision into the top of it and load

an incision into the top of it and load it up with a a bunch of uh crushed I

it up with a a bunch of uh crushed I think almonds and pumpkin seeds nuts a

think almonds and pumpkin seeds nuts a variety of nuts on the inside and then

variety of nuts on the inside and then it's ready to eat a handheld pocket

it's ready to eat a handheld pocket that's a really really cool idea and and

that's a really really cool idea and and serve it to you in a cup check this out

serve it to you in a cup check this out I mean it was good it was good already

I mean it was good it was good already before the nuts but when they open it up

before the nuts but when they open it up and load it full of nuts that makes it

and load it full of nuts that makes it even better oh there's even uh I think

even better oh there's even uh I think almonds pumpkin seeds and sunflower

almonds pumpkin seeds and sunflower seeds at least maybe more and that's hot

seeds at least maybe more and that's hot that's right out of the

oil oh man it's good crispy on the outside the the dough is really chewy

outside the the dough is really chewy elasticy you got the sweetness of the

elasticy you got the sweetness of the sugar which has been melted with the

sugar which has been melted with the cinnamon and then the crunch of the nuts

cinnamon and then the crunch of the nuts the nuttiness of it oh all coming

the nuttiness of it oh all coming together kind of like a doughnut pocket

together kind of like a doughnut pocket but so good that was a great time

but so good that was a great time definitely a place you want to get lost

definitely a place you want to get lost just walking around exploring all the

just walking around exploring all the shopping alleys and lots of street food

shopping alleys and lots of street food tucked

tucked [Music]

[Music] within we ended up drying giving

within we ended up drying giving probably a 15-minute drive or so from

probably a 15-minute drive or so from where we were uh to a place called Aman

where we were uh to a place called Aman Park and this is on the seaside actually

Park and this is on the seaside actually it's really popular for fishing almost

it's really popular for fishing almost everyone here is fishing but it's also

everyone here is fishing but it's also popular for these local Busan food

tents we are in and this type of dining is called the poang MAA it's a part of

is called the poang MAA it's a part of the Busan Korean food culture it's like

the Busan Korean food culture it's like this hot steamy tent and you feel all

this hot steamy tent and you feel all the heat coming from all the grills

the heat coming from all the grills going clouds of smoke Rising as you

going clouds of smoke Rising as you grill up Seafood um and they're

grill up Seafood um and they're especially known for having some drinks

especially known for having some drinks having some bites to eat some snacks

having some bites to eat some snacks some grilling some seafood and for the

some grilling some seafood and for the the loud environment what a what an

the loud environment what a what an atmosphere oh wow this is literally a

atmosphere oh wow this is literally a party

party tray I see spaghetti I see hamburgers I

tray I see spaghetti I see hamburgers I see shrimp I see Abalone all on this

see shrimp I see Abalone all on this tray and it's kind of like you there's

tray and it's kind of like you there's no real menu you kind of just serve you

no real menu you kind of just serve you they have these set menus that you order

they have these set menus that you order and we got the definitely the party

and we got the definitely the party platter here comes the

fire put it on to the to the edge okay oh the the scallops all of them

y take a blob a block of butter put one into put one into each scallop and then

into put one into each scallop and then you add a little cheese yeah you can try

you add a little cheese yeah you can try like cover it up with cheese make it

like cover it up with cheese make it like uh cover with cheese okay cover it

like uh cover with cheese okay cover it with

with cheese oh man yes

cheese oh man yes yes melted cheese and

butter that's a raging hot fire it's a raging hot fire okay I think this one is

raging hot fire okay I think this one is ready though cheese onions scallop has

ready though cheese onions scallop has come off woo okay let's go right off the

come off woo okay let's go right off the grill in the fire

oh wow the cheese is so mild but you got

wow the cheese is so mild but you got the sweetness of the scallop the onions

the sweetness of the scallop the onions the green pepper in there the fire this

the green pepper in there the fire this red cheesy

red cheesy shrimpy just melting sauce molten lava

shrimpy just melting sauce molten lava cheese it looks like

literally molten hot lava cheese maybe with pepper paste and trimp

cheese maybe with pepper paste and trimp in the

center oh wow again that was the by far the sweatiest Korean meal I've ever had

the sweatiest Korean meal I've ever had this is such a popular place so local

this is such a popular place so local and yet so modern so much cheesee but

and yet so modern so much cheesee but man it's so Smoky so hot back there just

man it's so Smoky so hot back there just feels great to be back in the fresh air

feels great to be back in the fresh air and what a day in

Busan we drove a little bit outside of town about 15 20 minutes and we are at a

town about 15 20 minutes and we are at a legendary place to eat one of the

legendary place to eat one of the signature noodles that originates right

signature noodles that originates right here in Busan I love Korean noodles I'm

here in Busan I love Korean noodles I'm very excited this entire restaurant

very excited this entire restaurant specializes in something called Milan

specializes in something called Milan which is uh busan's special noodle this

which is uh busan's special noodle this is a beautiful noodle dish and you can

is a beautiful noodle dish and you can see that the noodles are yellow in color

see that the noodles are yellow in color they're made from wheat flour and two

they're made from wheat flour and two different versions uh one is the I think

different versions uh one is the I think the original one is with ice water soup

the original one is with ice water soup which I have grown to absolutely love so

which I have grown to absolutely love so actually they don't serve you any spoons

actually they don't serve you any spoons there were no spoons in the in the

there were no spoons in the in the little little case so I think you're

little little case so I think you're supposed to drink the

oh oh oh wow the initial first taste is a little bit sweet not too salty and

a little bit sweet not too salty and then you get this slushy this like beefy

then you get this slushy this like beefy slushie in your mouth all at the same

slushie in your mouth all at the same time oh it's so refreshing oh I love it

time oh it's so refreshing oh I love it so you're going to mix it up first mix

so you're going to mix it up first mix up the the ball of noodles oh that's a

up the the ball of noodles oh that's a it's a nice tight wad of noodles and you

it's a nice tight wad of noodles and you can see all that GOI Chong mixing into

can see all that GOI Chong mixing into the icy broth cucumbers daon radish

the icy broth cucumbers daon radish pieces of slices of beef ice let's try

pieces of slices of beef ice let's try those

noodles mhm oh yes the texture of those noodles

mhm oh yes the texture of those noodles is incredible slightly

is incredible slightly chewy so clean so pure tasting the

chewy so clean so pure tasting the sweetness from the goou Chong the icy

sweetness from the goou Chong the icy coldness the beefiness man those are

coldness the beefiness man those are quality noodles you can taste that

quality noodles you can taste that they're just like real deal handmade

they're just like real deal handmade noodles I love

that mhm so

mhm so refreshing I like them both but I really

refreshing I like them both but I really like the one with the icy water then

like the one with the icy water then really good shreds of shreds of beef

really good shreds of shreds of beef [Music]

[Music] radish

radish that was excellent I especially again

that was excellent I especially again love the one with the icy cold noodles

love the one with the icy cold noodles the

slushie welcome to the city of teu and teu is the third largest city in South

teu is the third largest city in South Korea we just this morning drove from

Korea we just this morning drove from Busan to the city of teu we came here

Busan to the city of teu we came here specifically to eat a couple of foods

specifically to eat a couple of foods that are originate that come from here

that are originate that come from here and that are most popular here and the

and that are most popular here and the first dish that we're going to go eat

first dish that we're going to go eat right now is called Jim galby it's this

right now is called Jim galby it's this spicy ribs stew

spicy ribs stew and I'm really looking forward to eating

and I'm really looking forward to eating it can't wait to try

it can't wait to try it this is the normal version normal

it this is the normal version normal version yeah on as soon as you order it

version yeah on as soon as you order it comes out record fast so fast because I

comes out record fast so fast because I think it's a dish that takes a long time

think it's a dish that takes a long time to cook and so they probably have it

to cook and so they probably have it already prepared stewed down brazed

already prepared stewed down brazed together with all of those chilies and

together with all of those chilies and all of those spices until it comes

all of those spices until it comes together so it takes a long times they

together so it takes a long times they probably just scoop it out into the bowl

probably just scoop it out into the bowl and one of the signatures about this

and one of the signatures about this dish is that it's always served in this

dish is that it's always served in this nickel silver bowl which apparently from

nickel silver bowl which apparently from what I was reading is not only for looks

what I was reading is not only for looks and not only for presentation but it

and not only for presentation but it actually contributes to the flavor so

actually contributes to the flavor so I'm going to try the I'm going to try

I'm going to try the I'm going to try the normal version First and these are

the normal version First and these are Korean short ribs yeah look at how much

Korean short ribs yeah look at how much garlic is just taped up on there it's

garlic is just taped up on there it's basically garlic just garlic wow this

basically garlic just garlic wow this version that I'm going to taste first is

version that I'm going to taste first is with American beef and then the the

with American beef and then the the version in this this uh case this brown

version in this this uh case this brown wooden case is with Korean beef and then

wooden case is with Korean beef and then on top of that the American beef we got

on top of that the American beef we got as the normal normal spicy typical spicy

as the normal normal spicy typical spicy but the Korean beef we got the extra

but the Korean beef we got the extra spicy version so I'll try American beef

spicy version so I'll try American beef normal spicy version First

plain oh wow what a dish that beef of the ribs just melts in your mouth it's

the ribs just melts in your mouth it's so so tender oh man often times when you

so so tender oh man often times when you have G um

have G um barbecue it's fatty and really really

barbecue it's fatty and really really flavorful but it has this kind of a

flavorful but it has this kind of a chewiness to it this muscly chewiness to

chewiness to it this muscly chewiness to it this they brazed it down until it

it this they brazed it down until it just falls off the bone it's so tender

just falls off the bone it's so tender let's try the Korean

let's try the Korean beef I'm digging into the extra spicy

beef I'm digging into the extra spicy and coat it in that

and coat it in that sauce grab a grab another

sauce grab a grab another rib oh oh it keeps on coming

rib oh oh it keeps on coming keeps on

coming beautiful when it's hanging like this

beautiful when it's hanging like this there's only way to it's you can only go

there's only way to it's you can only go in

vertically oh wow that is so tender all the Korean beef m

the Korean beef m oh the extra spicy oh the

oh the extra spicy oh the garlic and the extra spicy okay you do

garlic and the extra spicy okay you do notice that it's a bit it's a bit

notice that it's a bit it's a bit spicier definitely spicier than the

spicier definitely spicier than the original but still not not overpowering

original but still not not overpowering spicy at all um just a good flavor of

spicy at all um just a good flavor of the red chili powder chili flakes and

the red chili powder chili flakes and massive garlic and the sweetness is not

massive garlic and the sweetness is not overpowering either it's just just

overpowering either it's just just Harmony of sweetness that adds to

Harmony of sweetness that adds to it man that melts in your mouth okay

it man that melts in your mouth okay let's go with the the full combo

let's go with the the full combo here oh that's a huge Pearl Olive look

here oh that's a huge Pearl Olive look at the size of that Pearl I'm going with

at the size of that Pearl I'm going with the spoon so that we can get all of that

the spoon so that we can get all of that all of that

sauce you're going to want to load it up with as much of that sauce as

with as much of that sauce as possible

garlic go go with the green chili on this

this bite

bite yeah oh man that's a big

yeah oh man that's a big one

oh that is huge flavor might need a napkin after

is huge flavor might need a napkin after that

that but the chili red

but the chili red sauce garlic on top of garlic chili on

sauce garlic on top of garlic chili on top of chili perilla Leaf oh that's a

top of chili perilla Leaf oh that's a that is a

extraordinary oh man that's a my first time to ever try this uh Korean dish

time to ever try this uh Korean dish jimal from teu and it was awesomely

jimal from teu and it was awesomely awesomely good that flavor is probably

awesomely good that flavor is probably going to be in my mouth for the rest of

going to be in my mouth for the rest of the

the day I'm in a town which is called Yong

day I'm in a town which is called Yong Chan in South Korea we drove here it was

Chan in South Korea we drove here it was about 45 minutes from the bigger town of

about 45 minutes from the bigger town of U in South Korea and we spe specifically

U in South Korea and we spe specifically came to this town to eat an original

came to this town to eat an original version of yuk which is the Korean R

version of yuk which is the Korean R beef Tartar and they serve there's a

beef Tartar and they serve there's a legendary restaurant here uh that has

legendary restaurant here uh that has been serving it for decades and it's

been serving it for decades and it's definitely a regional

definitely a regional specialty here we are at the front of

specialty here we are at the front of the restaurant and it's kind of on this

the restaurant and it's kind of on this corner uh occupying a nice little

corner uh occupying a nice little prominent Corner section here uh the

prominent Corner section here uh the name it's a very interesting name how

name it's a very interesting name how would you pronounce it uh it's p

[Laughter] one more

one more time Yong Yong yes that's good yeah okay

time Yong Yong yes that's good yeah okay this is the spot I'm very

excited oh sir this is at the front of restaurant here you can tell that this

restaurant here you can tell that this is an all beef restaurant they have all

is an all beef restaurant they have all the fresh beef here slicing up into a

the fresh beef here slicing up into a variety of different shapes and sizes

variety of different shapes and sizes for the different dishes that they're

for the different dishes that they're preparing this place is a straight up

preparing this place is a straight up Butchery they have all the fresh meat

Butchery they have all the fresh meat they specialized in fresh hanu Korean

they specialized in fresh hanu Korean beef they cut the beef differently for

beef they cut the beef differently for the different dishes that they they

the different dishes that they they serve and so the for yuk it is usually

serve and so the for yuk it is usually uh a very like thin Julian of of beef

uh a very like thin Julian of of beef that they

use oh nice so we got our order in and then as

nice so we got our order in and then as soon as you make your order Within she

soon as you make your order Within she comes back with the stew the soup uh

comes back with the stew the soup uh because I think that's all ready to go

because I think that's all ready to go they just put it in and they want it to

they just put it in and they want it to start boiling throughout your meal so

start boiling throughout your meal so that it starts cooking so that you can

that it starts cooking so that you can be eating it and so that's going to boil

be eating it and so that's going to boil away we're still waiting for the the UK

away we're still waiting for the the UK which is on its

which is on its way

UK so we ended up actually I think getting every single dish that they

getting every single dish that they offer on the menu the soup stew the blee

offer on the menu the soup stew the blee which is kind of grilled in a iron

which is kind of grilled in a iron Skittle but also kind of boiled I mean

Skittle but also kind of boiled I mean it's boiled in its own juices and

it's boiled in its own juices and marinade so it's more of a a simmered

marinade so it's more of a a simmered beef dish and then the main plate the

beef dish and then the main plate the main event the yuk Quay and this is

main event the yuk Quay and this is different from other versions that I

different from other versions that I guess I've never had this version before

guess I've never had this version before because typically I have the the common

because typically I have the the common version of ukay in South Korea which is

version of ukay in South Korea which is thinly sliced uh Julian beef like this

thinly sliced uh Julian beef like this and then they mix it with pears with a

and then they mix it with pears with a raw egg which you stir up and then you

raw egg which you stir up and then you you grab bites this one the texture

you grab bites this one the texture looks a little bit different

looks a little bit different and it's minced up with some herbs it

and it's minced up with some herbs it looks like scallions and a lot of sesame

looks like scallions and a lot of sesame oil and sesame seeds and this is just

oil and sesame seeds and this is just beautiful oh man you could just smell

beautiful oh man you could just smell the freshness man that texture and it's

the freshness man that texture and it's just you can see how it's just kind of

just you can see how it's just kind of chopped in with those

herbs wow oh that's unbel un

wow oh that's unbel un believable that completely melts in your

believable that completely melts in your mouth oh it's so tender it

mouth oh it's so tender it dissolves and this

dissolves and this immediate like sensation of sesame oil

immediate like sensation of sesame oil just fills your tongue have had UK

just fills your tongue have had UK before around

before around Korea this one and often times it can be

Korea this one and often times it can be a little bit chewy which I mean still is

a little bit chewy which I mean still is really good but this one is the most

really good but this one is the most tender most melt iny mouth version I've

tender most melt iny mouth version I've ever had without a doubt

wow okay the soup is fully ready cooked I'm going to try some of the or the stew

I'm going to try some of the or the stew actually I'll try some of the stew

next it's just really clean tasting it taste a the those red chili

taste a the those red chili flakes the leaks in there the mushrooms

flakes the leaks in there the mushrooms and then in comparison to the flavor of

and then in comparison to the flavor of the uku though it's mild it's a total

the uku though it's mild it's a total change contrast in your

change contrast in your mouth okay so this has been simmered

mouth okay so this has been simmered marinated simmered you can see how some

marinated simmered you can see how some of the blood has started to curdle

of the blood has started to curdle there's onions in there there's

there's onions in there there's leaks so fragrant oh even

mushrooms oh man it just melts in your mouth again it's so tender and then we

mouth again it's so tender and then we have the last dish which is

have the last dish which is the same yuk the same raw beef tartar

the same yuk the same raw beef tartar except this one is served in a metal

except this one is served in a metal Bowl because you're supposed to mix with

Bowl because you're supposed to mix with rice and mix with salad dump the whole

rice and mix with salad dump the whole rice in then this bowl of salad add it

rice in then this bowl of salad add it also at least some of

b I kid you not that is one of the greatest raw beefs you'll have and I

greatest raw beefs you'll have and I mean for sure that's the best UK Quake

mean for sure that's the best UK Quake I've ever had mixed with the hot rice

I've ever had mixed with the hot rice the salad the crunch of the salad the

the salad the crunch of the salad the freshness that gives it a whole new

freshness that gives it a whole new dimension oh man that's

good just finished the greatest yukay Korean yukay meal I've ever had that was

Korean yukay meal I've ever had that was absolutely phenomenal I'm going to dream

absolutely phenomenal I'm going to dream about this one that's that's with

about this one that's that's with without a doubt uh but from here we

without a doubt uh but from here we drive back to teu and then tomorrow

drive back to teu and then tomorrow we're going to continue up the east

we're going to continue up the east coast of South

Korea by the way good morning and something that I often

good morning and something that I often try to do either in the morning or the

try to do either in the morning or the evening is a lot of push-ups when we're

traveling yes and I thought it would be a good time to give you a quick update

a good time to give you a quick update on how this Korean road trip is going so

on how this Korean road trip is going so far but again we started in Soul and if

far but again we started in Soul and if you've been following along we drove

you've been following along we drove down the west coast of South Korea uh

down the west coast of South Korea uh eating Foods along the way and then all

eating Foods along the way and then all the way to the southwestern Corner uh

the way to the southwestern Corner uh and then we drove over the across the

and then we drove over the across the southern part of the peninsula onto

southern part of the peninsula onto Busan and then yesterday we drove up to

Busan and then yesterday we drove up to teu where we ate some Delicacies I've

teu where we ate some Delicacies I've learned so much and really gained much

learned so much and really gained much more of an understanding of the regional

more of an understanding of the regional variations of Korean cuisine as well as

variations of Korean cuisine as well as the possibility the diversity of the

the possibility the diversity of the possibility of dishes that are available

possibility of dishes that are available I mean this is the reason that I I love

I mean this is the reason that I I love to travel for food and I love to get off

to travel for food and I love to get off the beaten path from here today we drive

the beaten path from here today we drive up the east coast of the Korean

up the east coast of the Korean Peninsula up to a city called so Cho

Peninsula up to a city called so Cho which is in the very Northeastern corner

which is in the very Northeastern corner it's famous for seafood and especially

it's famous for seafood and especially Red Snow Crabs so we're going to go on a

Red Snow Crabs so we're going to go on a food tour today of Soo but it's going to

food tour today of Soo but it's going to be a long drive to get

we've been driving for about 3 hours made one or two stops uh bathroom stops

made one or two stops uh bathroom stops along the way and we drove through the

along the way and we drove through the mountains really rugged really beautiful

mountains really rugged really beautiful scenery Mountain scenery and now we came

scenery Mountain scenery and now we came down dropped in elevation to the

down dropped in elevation to the coastline and from here we will be going

coastline and from here we will be going up the coast poast to soo I think we

up the coast poast to soo I think we have about 45 minutes an hour left uh

have about 45 minutes an hour left uh until we reach our destination where we

until we reach our destination where we are going to begin a Soo food

are going to begin a Soo food tour Soo is known for its seafood and I

tour Soo is known for its seafood and I mean that's really the reason I wanted

mean that's really the reason I wanted to come here we're beginning this food

to come here we're beginning this food tour at the central tourist Market where

tour at the central tourist Market where some of the Korean street foods here are

some of the Korean street foods here are not seafood at all and they're one of

not seafood at all and they're one of the most popular things to eat in all of

the most popular things to eat in all of Soo

Soo nice this Market is full of all sorts of

nice this Market is full of all sorts of things from street food snacks to fresh

things from street food snacks to fresh raw ingredients so it's all I mean

raw ingredients so it's all I mean walking streets here and we are now

walking streets here and we are now going down one of the main alleys of the

going down one of the main alleys of the market here we are we found it it is

market here we are we found it it is white and

white and bright almost to the point where you

bright almost to the point where you need sunglasses but from what I

need sunglasses but from what I understand people will travel from Soul

understand people will travel from Soul and around the country here just to eat

and around the country here just to eat what they serve right here in Soo let's

what they serve right here in Soo let's open the the gift it is a straight up

open the the gift it is a straight up gift ready for the reveal here let's see

gift ready for the reveal here let's see open it up

open it up oh not a reveal let's open it up again

oh not a reveal let's open it up again wow fancy packaging here we go I think

wow fancy packaging here we go I think this might be the real reveal let's

this might be the real reveal let's go there it is wow this is one of the

go there it is wow this is one of the most popular things to eat in all of so

most popular things to eat in all of so fried chicken nuggets of fried chicken

fried chicken nuggets of fried chicken in this Sweet Sticky sauce with almonds

in this Sweet Sticky sauce with almonds with green chilies smells really good

with green chilies smells really good and served in a Christmas gift box let's

and served in a Christmas gift box let's try it out wow it's sticky sauce is

try it out wow it's sticky sauce is really

[Applause] sticky oh

sticky oh wow that's

wow that's tasty

M okay it is sweet definitely sweet but it has this incredible

sweet but it has this incredible saltiness the sauce is so s sticky and I

saltiness the sauce is so s sticky and I think it's so garlicky that's like

think it's so garlicky that's like straight up garlic fried chicken m and

straight up garlic fried chicken m and even though it's cold or room

even though it's cold or room temperature and sort of the sauce has

temperature and sort of the sauce has absorbed into this crispy breading which

absorbed into this crispy breading which kind of seems ironic for fried chicken

kind of seems ironic for fried chicken that actually is part of the the

that actually is part of the the attraction it just absorbs that sauce

attraction it just absorbs that sauce into that crispy

batter this is another extremely popular food item that people come to soo just

food item that people come to soo just to eat and we got off one of the alleys

to eat and we got off one of the alleys from the main market and this is the

from the main market and this is the place we're coming to try it

out okay those are the dipping sauces oh nice oh the squid tnd comes on a

nice oh the squid tnd comes on a sizzling Skillet oh that's beautiful it

sizzling Skillet oh that's beautiful it is a whole squid stuffed fried egg

is a whole squid stuffed fried egg battered and on a sizzling

battered and on a sizzling platter I'm going to go in for the squid

platter I'm going to go in for the squid tday what a fantastic brilliant idea you

tday what a fantastic brilliant idea you can see the squid is the exterior it's

can see the squid is the exterior it's the wrapper of the sausage stuffed with

the wrapper of the sausage stuffed with rice stuffed with maybe scallions and

rice stuffed with maybe scallions and some other

bite oh it's good I mean it's just just such a wonderful natural thing to do

such a wonderful natural thing to do with Squid stuff it with even more

deliciousness about a 10-minute drive away is the next market and this Market

away is the next market and this Market is known for its red snow crabs

is known for its red snow crabs especially the east coast of Korea

especially the east coast of Korea you'll find tons and tons of red snow

you'll find tons and tons of red snow crabs one of the prizes of the sea and

crabs one of the prizes of the sea and as you can see up there this cluster is

as you can see up there this cluster is known for their seafood and especially

known for their seafood and especially their crabs so we're going to walk

their crabs so we're going to walk around we're going to see some of the

around we're going to see some of the market and then we are definitely going

market and then we are definitely going to try some

[Music] crab got to admit the sea squirt is not

crab got to admit the sea squirt is not my favorite item from the sea they're

my favorite item from the sea they're just so Briny so salty but we got to

just so Briny so salty but we got to give it a try every time we have a have

give it a try every time we have a have the

the opportunity oh man that sea squirt was

opportunity oh man that sea squirt was that was intense it has this bitterness

that was intense it has this bitterness to it you almost feel this ammonia

to it you almost feel this ammonia coming out of it almost goes up your

coming out of it almost goes up your brain a little bit that is unique

brain a little bit that is unique definitely an advanced

Seafood he's finding us three of the best Soo snow crabs so we're going to

best Soo snow crabs so we're going to have the full Soo red snow crab

meal immediately into the steaming containers okay and that's the steamer

containers okay and that's the steamer right there wow that's fast straight

right there wow that's fast straight from the tank straight to the steamer on

from the tank straight to the steamer on the sidewalk right here

okay oh they serve it to you hole like that

okay and what he's doing is he's taking all

and what he's doing is he's taking all those leg and he's just taking the knife

those leg and he's just taking the knife and just slicing down that shell look

and just slicing down that shell look how that's how soft the shell is he

how that's how soft the shell is he could just slice that knife so we've got

could just slice that knife so we've got the whole crab sculpture here we also

the whole crab sculpture here we also have just the whole crab which he's

have just the whole crab which he's going to show us how to cut up and eat

going to show us how to cut up and eat first

yeah so scissors and again that shell is so soft cuts off one of the legs oh

so soft cuts off one of the legs oh that's the claw actually oh and that

that's the claw actually oh and that just pops out the meat just pops

out here's one of the ones that he poked through using its own shell it's kind of

through using its own shell it's kind of like one of those pop ice when you poke

like one of those pop ice when you poke that stick through the the ice and keep

that stick through the the ice and keep popping it up except

M wow oh it's so juicy too and such a

wow oh it's so juicy too and such a silky texture that is outstanding flavor

silky texture that is outstanding flavor so silky buttery just melts in your

so silky buttery just melts in your mouth mooving to try that

mouth mooving to try that claw and when you dip it into the tamali

claw and when you dip it into the tamali that that row head butter gives it a

that that row head butter gives it a little bit of a more complexity like a

little bit of a more complexity like a little bit of a

oh man that is so just sweet almost syrupy

man that is so just sweet almost syrupy sweet it's so sweet naturally the claw

sweet it's so sweet naturally the claw as usual has a different texture more

as usual has a different texture more fibrous more stringy oh man I thought we

fibrous more stringy oh man I thought we had already reached the Pinnacle of crab

had already reached the Pinnacle of crab but they took it to the next level but

but they took it to the next level but the entire snow crab in a bowl of Raman

the entire snow crab in a bowl of Raman this is another one of their Specialties

this is another one of their Specialties right here oh what a genius idea that

right here oh what a genius idea that broth the aroma all of the shell boiled

broth the aroma all of the shell boiled in the

soup wow salty sweet from the crab some of those

noodles one another just totally awesome usage of the snow

crab oh what a meal some people might come to so Cho

meal some people might come to so Cho for that Fried Chicken but I can

for that Fried Chicken but I can guarantee you I'll be coming back for

guarantee you I'll be coming back for the red snow crab and that was by far

the red snow crab and that was by far the Highlight that it's so good

the Highlight that it's so good everything about that restaurant the

everything about that restaurant the experience was so good straight up

experience was so good straight up [Music]

Gourmet good morning from Soo and we ended up driving a little bit into the

ended up driving a little bit into the mountain so when you come to soo there

mountain so when you come to soo there known for the sea they're known for

known for the sea they're known for their crabs but they're also really

their crabs but they're also really known for their mountains in the summer

known for their mountains in the summer and in the winter when you can go

and in the winter when you can go snowing on the Peaks and Hiking uh and

snowing on the Peaks and Hiking uh and we stayed at a hotel which was in the in

we stayed at a hotel which was in the in the mountain area woke up this morning

the mountain area woke up this morning to the beautiful fresh air uh the nature

to the beautiful fresh air uh the nature here is spectacular but this morning we

here is spectacular but this morning we are uh about ready to head back to se

are uh about ready to head back to se and it's going to be about a 2 to three

and it's going to be about a 2 to three hour drive I think to get back to

sh okay welcome back to

Soul ah and we have three restaurants to go

ah and we have three restaurants to go to today and these are some of we're

to today and these are some of we're going to be eating some of a few of my

going to be eating some of a few of my favorite Korean dishes which we haven't

favorite Korean dishes which we haven't tried yet on this trip a dish that is

tried yet on this trip a dish that is probably the most soothing dish in all

probably the most soothing dish in all of Korea it has medicinal benefits it's

of Korea it has medicinal benefits it's just so good that's the

place we came here to specifically eat the dish which is called sang which is a

the dish which is called sang which is a jinang chicken soup and usually includes

jinang chicken soup and usually includes a whole spring chicken or a young

a whole spring chicken or a young chicken in a hot Earth and wear Bowl

chicken in a hot Earth and wear Bowl which has just been boiled simmered the

which has just been boiled simmered the bones uh stuffed with rice and ginsing

bones uh stuffed with rice and ginsing and it's so good

oh the sunflower seed oh the thickness of the skin and the chicken just boiled

of the skin and the chicken just boiled down all of that the juices and the oils

down all of that the juices and the oils the ginang oh it's so good and then you

the ginang oh it's so good and then you can see that it's an entire chicken

can see that it's an entire chicken stuffed with a combination of

stuffed with a combination of jinsang spices and rice on the inside oh

jinsang spices and rice on the inside oh all that entire then carcass just lifts

all that entire then carcass just lifts off like a lid and you can see nestled

off like a lid and you can see nestled inside of there oh whole clothes of

inside of there oh whole clothes of garlic rice is that a water chestnut I

garlic rice is that a water chestnut I think oh beautiful oh man I'm going to

think oh beautiful oh man I'm going to scoop that out oh and you can smell the

scoop that out oh and you can smell the richness of the chicken fat all just

richness of the chicken fat all just converging onto that that

Center okay don't take a giant bite out of the the crevice of the

of the the crevice of the chicken it's still on fire oh yeah but

chicken it's still on fire oh yeah but but so good the rice just melts in your

but so good the rice just melts in your mouth you really taste the flavor of the

mouth you really taste the flavor of the Gin Tang in the cavity oh that's so good

Gin Tang in the cavity oh that's so good the way it literally just pulls apart

the way it literally just pulls apart from the bone complete

from the bone complete effortlessness has to be the easiest

effortlessness has to be the easiest chicken whole chicken to eat on

Earth that was so good and you can actually literally feel your body the

actually literally feel your body the internal heat of your body Rising after

internal heat of your body Rising after you eat that dish oh it's so soothing so

you eat that dish oh it's so soothing so comforting oh that was

good this is the spot let's eat gamjatang well this is a small little

gamjatang well this is a small little restaurant just with four tables uh but

restaurant just with four tables uh but she's been serving for 38 years and

she's been serving for 38 years and specializing in gatang which is one of

specializing in gatang which is one of the great Korean

the great Korean dishes we ordered the biggest size and

dishes we ordered the biggest size and she's going to make it now oh here it is

she's going to make it now oh here it is that's one of the main components that

that's one of the main components that you AB we have to have the pork bones or

you AB we have to have the pork bones or the side bones or the back

the side bones or the back bones and those are the outer leaves of

bones and those are the outer leaves of the Cabbage potatoes red chili powder I

the Cabbage potatoes red chili powder I think that's crushed up Pilla seeds

think that's crushed up Pilla seeds perilla seeds and now over to the broth

perilla seeds and now over to the broth station broth is already reding color

station broth is already reding color from all the all the spices and the

from all the all the spices and the chili that she probably

chili that she probably adds you have a hot pot at your table so

adds you have a hot pot at your table so that it can boil away and start to keep

that it can boil away and start to keep on cooking and heat up and bring all the

on cooking and heat up and bring all the ingredients together at your table

ingredients together at your table oh what a dish and I do remember ying

oh what a dish and I do remember ying and I had this dish I think we just kind

and I had this dish I think we just kind of stumbled onto it first trip to Korea

of stumbled onto it first trip to Korea many many years ago and ever since that

many many years ago and ever since that trip it's been one of our our go-to

trip it's been one of our our go-to dishes one of the the greatest of all

dishes one of the the greatest of all Korean foods here we

go oh that pork is so tender completely melts in your mouth M come to again one

melts in your mouth M come to again one of the great Korean dishes but her

of the great Korean dishes but her version is incredible so good and you

version is incredible so good and you can tell her passion for it she just

can tell her passion for it she just does it so well that just has all the

does it so well that just has all the right things that you want juicy tender

right things that you want juicy tender pork chewy fragrant cabbage leaves Pilla

pork chewy fragrant cabbage leaves Pilla seed leaves Chili

seed leaves Chili [Music]

[Music] Pepper now we're on our way to one more

Pepper now we're on our way to one more place for barbecue today place I was

place for barbecue today place I was really looking forward to it's the

really looking forward to it's the standing barrel barbecue really old

standing barrel barbecue really old school style uh with a place with a lot

school style uh with a place with a lot of history and

of history and Heritage we are in mdong now mdong is

Heritage we are in mdong now mdong is one of the most popular walking shopping

one of the most popular walking shopping districts in Olive Soul always busy

districts in Olive Soul always busy crowded and we are going to a place

crowded and we are going to a place that's called Mong Sao Cal which

that's called Mong Sao Cal which specializes again in Korean short ribs

specializes again in Korean short ribs barbecue but something totally different

barbecue but something totally different it's a Heritage Restaurant I can't wait

it's a Heritage Restaurant I can't wait to try it this place is so cool standing

to try it this place is so cool standing barrel barbecue all the barbecues are

barrel barbecue all the barbecues are with in grills there's no seats so it's

with in grills there's no seats so it's standing only but this is really one of

standing only but this is really one of the again one of the original Heritage

the again one of the original Heritage Korean barbecue especially famous for

Korean barbecue especially famous for the C which is the the Korean short ribs

the C which is the the Korean short ribs here it comes wow there it is there's

here it comes wow there it is there's their special Cal oh and you can see

their special Cal oh and you can see it's marinated oh that is

beautiful oh man that smells good they're so meaty these are some of the

they're so meaty these are some of the meatest short ribs I've ever seen

meatest short ribs I've ever seen I'm already loving the look of that

I'm already loving the look of that marinade looks like garlic lots of

marinade looks like garlic lots of garlic green chilies sesame

seeds that Aroma is incredible you can just see how juicy they're going to be

just see how juicy they're going to be so incredibly meaty oh just they're like

so incredibly meaty oh just they're like flaps of meat that just come right off

flaps of meat that just come right off the bone oh those are beauties ready to

the bone oh those are beauties ready to start eating grab a piece of the the K

start eating grab a piece of the the K he said the hot the sauce is their

he said the hot the sauce is their signature that's what sets them apart

signature that's what sets them apart this might be the coolest Korean

this might be the coolest Korean barbecue yet such a cool con

wow oh it's so tender

tender wow wow ohu has the jingu has the right

wow wow ohu has the jingu has the right idea yeah you then take one of the green

idea yeah you then take one of the green chilies dip it in the goou Chong

maybe and one more essential part of this meal experience cheers men

that that is spectacular the meat itself is such good quality oh that might be

is such good quality oh that might be the best C

yet and this concept is just so perfect huddled around a grill enjoying meat

huddled around a grill enjoying meat together perfect

together perfect environment so we finished with the

environment so we finished with the standing barrel barbecue I can honestly

standing barrel barbecue I can honestly say that was one of the greatest K

say that was one of the greatest K Korean barbecue short rib mules I've

Korean barbecue short rib mules I've ever had then it was good and they were

ever had then it was good and they were really really nice oh that place highly

really really nice oh that place highly recommended and man that was a lot of

recommended and man that was a lot of good food really fast in Soul today but

good food really fast in Soul today but we're back in the parking lot now back

we're back in the parking lot now back to the van we're going to go check into

to the van we're going to go check into the hotel call it a day uh yeah get some

the hotel call it a day uh yeah get some rest get some sleep it's been another

rest get some sleep it's been another awesome awesome

look at the size of that stuffed animal it's

Soul I'm definitely ready to have a good night sleep tonight but check this out

night sleep tonight but check this out this time we're on the 37th floor

and okay we might need to see the view in the morning but we have a River View

in the morning but we have a River View High

Above yeah going to be a really nice view from here but I think that's going

view from here but I think that's going to be all for right now good night and

to be all for right now good night and see you

tomorrow good morning it's a dark rainy drizzly day in Soul today actually we've

drizzly day in Soul today actually we've been blessed with really good weather

been blessed with really good weather this entire trip

this entire trip today it's looking like it's going to

today it's looking like it's going to rain for the rest of the day but we have

rain for the rest of the day but we have two restaurants to go to

two restaurants to go to today welcome to mongan this place is

today welcome to mongan this place is extremely popular it's kind of a modern

extremely popular it's kind of a modern Korean barbecue restaurant that

Korean barbecue restaurant that specializes and I've seen some of the

specializes and I've seen some of the photos in these gigantic Dino sized

ribs cooked in a very special way [Music]

[Music] so in order to make their special ribs

so in order to make their special ribs pork ribs what they do is they have the

pork ribs what they do is they have the huge ribs they bring them over into this

huge ribs they bring them over into this Grill cabinet and then he just kind of

Grill cabinet and then he just kind of grills them really quickly over a really

grills them really quickly over a really hot charcoal

fire then the trick here is using hay so he gets a bundle of hay in his palm he

he gets a bundle of hay in his palm he lights that on fire and then he puts the

lights that on fire and then he puts the ribs into the hay uh watching them as

ribs into the hay uh watching them as they go up in a flame and just like

they go up in a flame and just like burst in a flame with that fat and that

burst in a flame with that fat and that oil but just like keeping really control

oil but just like keeping really control just for a few seconds just to embed it

just for a few seconds just to embed it with that smokiness of that burnt hay

with that smokiness of that burnt hay and then flips them over so they're just

and then flips them over so they're just barely I think singed on the outside

barely I think singed on the outside they're not really cooked on the inside

they're not really cooked on the inside yet then they go onto some serving trays

yet then they go onto some serving trays um and then that's going to go to your

um and then that's going to go to your table but already just infused with the

table but already just infused with the aroma of that smoke that smells

aroma of that smoke that smells incredible oh oh it's so long it's a

incredible oh oh it's so long it's a huge

huge rib it takes up the entire

griddle oh well he SLI It Off the Bone oh strips It Off the

[Music] Bone oh look at the marble look at the

Bone oh look at the marble look at the fat mixed within that muscle

fat mixed within that muscle and it really does have a different

and it really does have a different Aroma with that infusion of the hay

Aroma with that infusion of the hay smoke in it oh man this is truly magical

smoke in it oh man this is truly magical meat eating experience they do it all in

meat eating experience they do it all in front of you on this massive iron hot

front of you on this massive iron hot griddle he said to eat it as is no

griddle he said to eat it as is no sausers

sausers by

by oh oh

wow it is so tender and Spong spy and so fatty oh man that texture is incredible

fatty oh man that texture is incredible the flavor keeps on coming the smokiness

the flavor keeps on coming the smokiness wow that's good did you guys have lunch

wow that's good did you guys have lunch yeah we did okay we had Mala oh nice we

yeah we did okay we had Mala oh nice we wanted something yeah home I mean

wanted something yeah home I mean technically not home true true you guys

technically not home true true you guys because we had a big breakfast at the

because we had a big breakfast at the buffet we didn't have anything and then

buffet we didn't have anything and then it was kind of like hungry but don't

it was kind of like hungry but don't want to eat anything so no we didn't

want to eat anything so no we didn't have any

have any M SS good

M SS good though yeah you need like like should we

though yeah you need like like should we go restaurant you need a change

go restaurant you need a change of we've had a lot of barbecue yeah and

of we've had a lot of barbecue yeah and a lot of go

CH we're at the next place it's called Pro ganang gang the next dish that we're

Pro ganang gang the next dish that we're eating on this ultimate Korean food tour

eating on this ultimate Korean food tour ganang gang which is the raw soy

ganang gang which is the raw soy marinated Korean crabs these are

marinated Korean crabs these are beautiful beautiful pieces of crab just

beautiful beautiful pieces of crab just straight up blooming blooming like ice

straight up blooming blooming like ice cream glistening golden crab

lollipop all the rich creaminess oh it's

creaminess oh it's so so flavorful so rich has this amazing

so so flavorful so rich has this amazing saltiness a little bit of a sweetness

saltiness a little bit of a sweetness like melt in your mouth straight up crab

like melt in your mouth straight up crab pudding ice cream of the

sea and it's so incredibly clean tasting oh man this is an absolute

tasting oh man this is an absolute delicacy in Korea you know why it's

delicacy in Korea you know why it's loved so much because it's so tasty it

loved so much because it's so tasty it just dissolves on your tongue and it's

just dissolves on your tongue and it's cool it's refreshing and squeeze it and

cool it's refreshing and squeeze it and the all the all it just comes out the

the all the all it just comes out the meat the row all comes

meat the row all comes out the raw crab and then from there you

out the raw crab and then from there you can keep eating it with your rice all

can keep eating it with your rice all that flavor just coating the

rice and that contrast of the the cool cold refreshing crab with the hot

cold refreshing crab with the hot rice oh that's good wow that is

rice oh that's good wow that is extraordinary we have another version of

extraordinary we have another version of the crabs which is called yongyong getch

the crabs which is called yongyong getch now these are again raw crabs this time

now these are again raw crabs this time it's marinated in more of a a pepper

wow oh that one is amazing oh man melt in your mouth it's a stronger flavor

in your mouth it's a stronger flavor with that pepper paste with the sesame

with that pepper paste with the sesame seeds

seeds yeah that's delicious this is the best

yeah that's delicious this is the best part and how we eat

part and how we eat the

the head with all of the row and the juice

head with all of the row and the juice in there if if I go with my friends we

in there if if I go with my friends we never ever surrender

never ever surrender okay like a digging digging deep

okay like a digging digging deep inside digging deep deep deep inside and

inside digging deep deep deep inside and get everything out from the corner like

get everything out from the corner like this digging every single from the

this digging every single from the corner and then the rice oh yeah rice

corner and then the rice oh yeah rice into the shell oh okay rice into the

then like a bib and Bop style mhm okay this is the best part and best way to

this is the best part and best way to enjoy the soy crab okay best part of

enjoy the soy crab okay best part of Kang gang Kang gang yes and to this

Kang gang Kang gang yes and to this moment there's no friend there's no wife

moment there's no friend there's no wife there's no family just a compete to get

there's no family just a compete to get it that is when you eat gangang with

it that is when you eat gangang with your friends no more friends every man

your friends no more friends every man for no brother every man for yourself

for no brother every man for yourself yes only for

us the greatest delicacy of the head get all of that out of the casses oh and

all of that out of the casses oh and this one even has the pepper paste all

this one even has the pepper paste all within that's just straight up okay rice

within that's just straight up okay rice goes in just mix it

up wow absolutely phenomenal dinner gang

wow absolutely phenomenal dinner gang get Chang raw soy marinated crabs highly

get Chang raw soy marinated crabs highly recommended tomorrow we go to the

morning on the way to the airport just a really quick

lunch oh that's hot oh did not want to miss sundubu jig

oh did not want to miss sundubu jig before leaving

Korea and I'm definitely going to have some kimchi withdrawals and one of the

some kimchi withdrawals and one of the biggest lessons I learned this trip how

biggest lessons I learned this trip how to eat like a real Korean Pro when you

to eat like a real Korean Pro when you get to the bottom of your soup tip it

get to the bottom of your soup tip it over so you can get every last

drop okay thank you very much thank you very

okay thank you very much thank you very much here we are back at inan airport

much here we are back at inan airport where it all

began this time I have so much more of an appreciation for South Korea its

an appreciation for South Korea its people culture the different regions and

people culture the different regions and especially with Unforgettable memories

especially with Unforgettable memories of South Korean food if you made it this

of South Korean food if you made it this far and watched this entire Korean food

far and watched this entire Korean food documentary first I want to say a big

documentary first I want to say a big thank you and I would be extremely

thank you and I would be extremely grateful if you would give this video a

grateful if you would give this video a thumbs up and if you might share it with

thumbs up and if you might share it with a friend who also loves to travel and

a friend who also loves to travel and eat I also want to say a huge thank you

eat I also want to say a huge thank you to the Korea tourism Organization kto

to the Korea tourism Organization kto for making this entire trip happen and

for making this entire trip happen and remember when you're in South Korea try

remember when you're in South Korea try it all

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คำบรรยาย YouTube:Best KOREAN FOOD Tour Ever!! 33 Meals from Seoul to Busan! [Full Documentary]

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