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

[Music] I'm in South Korea a food lovers Paradise for the next 11 days we're going on an ultimate Korean food road 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 [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 who oh no I'm Mark wans join me as we eat our way through South Korea [Music] [Applause] [Music] [Applause] [Music] okay we made it welcome to inan welcome to South 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 to South Korea is going to be 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 van that we're in [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 what's the name of the dish uh he 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 [Music] so good okay and then we've got some of the the radish kimchi really crisp nice and sour aged ripened oh it's good and let's try one of the chilies M oh really crispy not that hot a little bit 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 should be about an hour and 15 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 to begin tomorrow 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 here can't wait to have some 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 this oh that beef melts in your mouth oh let me try that that 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 station and we are going to H Hanam okay we made it and I think this is actually part of the Korean railroad not the the Metro but we just have three stops we made it this is where the restaurant is at Hanam 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 chickens in here at 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 Ying Ying cheers come by come 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 drumstick oh it's beautiful it completely oh that's hot oh man 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 well oh yes oh wow is that a maybe a j okay wow do not take a huge bite of that it is still on fire with the 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 sauce oh it's also really sticky perfect chicken was really nice really relaxing we're going to head back to the hotel from here uh so going to get some rest and start fresh tomorrow 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 recipe has not changed in over 80 years can't wait to try it try a piece first [Music] 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 oh yes can't wait to try this 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 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 [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 these are huge Saks actually wow wow that marble putting on another one too but the first water AED steak is ready hanu which I cannot wait to try wow oh that melt in your 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 this kind of quality 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 [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 with the juices with the kimchi 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 massive cubes of spam 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 it's a huge [Music] 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 to the next 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 noodles vinegar yeah mustard wow oh oh skills that was amazing he's a true connoisseur an expert at the ningan I cannot wait to dig in all right here we go so I don't oh the texture of those buckweat noodles is incredible they're not as chewy as some vergins that I've had but you really taste the flavor the buckweat the meatiness it's so cold and refreshing so good yeah he's good okay I'm going to try some of the the bi Nan M mhm 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 the radish in there as well pieces of 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 valet noodles okay we're off to the next [Music] 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 you're looking for from clothes to Plumbing okay thank [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 into your lettuce and Boi oh yeah oh man it's so tender and just the caramalized sweetness contrasted by the pungency of the garlic and the really salty bean paste all that together in your 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 some more food so we're on our [Music] way and so we made it to the town of yan it's actually quite a beautiful 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 absolutely have to try to eat your 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 process of how they make it 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 leaks go 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 from Yan 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 oh 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 good night here and see you in the 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 you can feel the heat radiating off the 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 door Archway to the 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 the pot now finish okay finished ready ready to go okay 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 because they no longer process uh hemp fiber to make clothes like that anymore oh now he's working fast oh you can see all that steam coming out oh and immediately gravel soil goes on top covering it up this is incredible all for that pot of food it's the the big surprise oh 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] 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 shrimp might even be too much okay wow sweet smokey smokey smokey sweet come some oh 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 oh that pork is 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 ingredients an even coating 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 Korean dish cooked over a raging fire and what is it what is it called wo since 1897 so this is a special for Korean beverage for helping you digest who oh no it's really really 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 need when you're in Korea oh a little bit medicinal tasting but kind of sweet foamy 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 meal to go to 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 Farm wow that's a lot of heat what a process this is straight up pyromaniac cooking oh that's Sizzle and here 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 Korean pepper 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 ingredients as well then they're going to add in some more vegetables and let that continue to sizzle but this is such a cool cooking 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 boiling it was bubbling going in cannot 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 flavor that only an extreme heat can provide oh I feel 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 come to this Farm 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 ahead of 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 eat at the market is not seafood at 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 fried chicken Korean Fried 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 seed oil for deep frying that is a huge plate of fried 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 oil it's so hot and fresh M and it's so 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 even for the the original 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 got this massive coffee wow that's hot [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 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 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 another Korean pyromaniac food wow that is a hot fire wow and ready I cannot wait to try it that is 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 kimchi to the 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 mouth all at 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] 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 out of 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 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] 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 [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 well little dab in this 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 sardines a 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 that's so good we're going to continue eating we have another place to eat that's actually at the fish market the next place we're going is down this alley there's so many signs on this alley So Many [Music] Colors this is a famous place for old school for their uh intestines barbecue as well as their triped hot pot this the who that's the intestine wow that's a whole 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 oh it Squirts and sprays okay we're moving into the this 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 oh that's like fat on 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 [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 [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 oh that looks extremely spongy oh yeah almost feels like fish tofu well really spongy just absorbs all of that broth as it soaks boils remain remains hot nice 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 of mild watery salty and just with that Essence that Aroma of the fish broth there's an entire Lane for something which is called bingu which you might have heard of it's one of the most famous Korean desserts a shave ice but with so many toppings oh shaved ice beans fruit oh more ice gets shaved on condensed milk that's condensed milk goes on oh and what's that go on top some candied fruits oh oh yeah oh that is refreshing I think The Joy of Eating bingu is that when it starts to melt it starts to create these new flavors and mix all the ingredients together you've got the texture of that ice which is it's shaved so fine that it has a little crunch but as soon as you crunch down it just melts dissolves on your tongue the beans are a little bit sweet and just act to to to bring it together and then you got that candy fruit and the condensed milk which also just makes it milky the Bing Su was excellent very refreshing and just a simple simple Bing suo which is what I enjoy okay we're on our way to find another [Music] thing in order to make it she takes a handful of the dough which is quite sticky uh she kind of presses it into a ball and then she puts in a spoonful of this cinnamon sugar mixture and then wraps it up to close it then she puts it onto the hot griddle which there's oil in it to shallow fry he shallow fries it in the oil smashes it down into a Patty formation and then flips it over and 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 an incision into the top of it and load it up with a a bunch of uh crushed I think almonds and pumpkin seeds nuts a variety of nuts on the inside and then it's ready to eat a handheld pocket that's a really really cool idea and and serve it to you in a cup check this out I mean it was good it was good already before the nuts but when they open it up and load it full of nuts that makes it even better oh there's even uh I think almonds pumpkin seeds and sunflower 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 elasticy you got the sweetness of the sugar which has been melted with the cinnamon and then the crunch of the nuts the nuttiness of it oh all coming together kind of like a doughnut pocket but so good that was a great time definitely a place you want to get lost just walking around exploring all the shopping alleys and lots of street food tucked [Music] within we ended up drying giving probably a 15-minute drive or so from where we were uh to a place called Aman Park and this is on the seaside actually it's really popular for fishing almost 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 the Busan Korean food culture it's like this hot steamy tent and you feel all the heat coming from all the grills going clouds of smoke Rising as you grill up Seafood um and they're especially known for having some drinks having some bites to eat some snacks some grilling some seafood and for the the loud environment what a what an atmosphere oh wow this is literally a party tray I see spaghetti I see hamburgers I see shrimp I see Abalone all on this tray and it's kind of like you there's no real menu you kind of just serve you they have these set menus that you order 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 you add a little cheese yeah you can try like cover it up with cheese make it like uh cover with cheese okay cover it with 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 ready though cheese onions scallop has come off woo okay let's go right off the grill in the fire oh wow the cheese is so mild but you got the sweetness of the scallop the onions the green pepper in there the fire this red cheesy shrimpy just melting sauce molten lava cheese it looks like literally molten hot lava 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 this is such a popular place so local and yet so modern so much cheesee but man it's so Smoky so hot back there just 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 legendary place to eat one of the signature noodles that originates right here in Busan I love Korean noodles I'm very excited this entire restaurant specializes in something called Milan which is uh busan's special noodle this is a beautiful noodle dish and you can see that the noodles are yellow in color they're made from wheat flour and two different versions uh one is the I think the original one is with ice water soup which I have grown to absolutely love so actually they don't serve you any spoons there were no spoons in the in the little little case so I think you're supposed to drink the broth oh oh oh wow the initial first taste is a little bit sweet not too salty and then you get this slushy this like beefy slushie in your mouth all at the same time oh it's so refreshing oh I love it so you're going to mix it up first mix up the the ball of noodles oh that's a it's a nice tight wad of noodles and you can see all that GOI Chong mixing into the icy broth cucumbers daon radish pieces of slices of beef ice let's try those noodles mhm oh yes the texture of those noodles is incredible slightly chewy so clean so pure tasting the sweetness from the goou Chong the icy coldness the beefiness man those are quality noodles you can taste that they're just like real deal handmade noodles I love that mhm so refreshing I like them both but I really like the one with the icy water then really good shreds of shreds of beef [Music] radish that was excellent I especially again 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 Korea we just this morning drove from Busan to the city of teu we came here specifically to eat a couple of foods that are originate that come from here and that are most popular here and the first dish that we're going to go eat right now is called Jim galby it's this spicy ribs stew and I'm really looking forward to eating it can't wait to try it this is the normal version normal version yeah on as soon as you order it comes out record fast so fast because I think it's a dish that takes a long time to cook and so they probably have it already prepared stewed down brazed together with all of those chilies and all of those spices until it comes together so it takes a long times they probably just scoop it out into the bowl and one of the signatures about this dish is that it's always served in this nickel silver bowl which apparently from what I was reading is not only for looks and not only for presentation but it actually contributes to the flavor so I'm going to try the I'm going to try the normal version First and these are Korean short ribs yeah look at how much garlic is just taped up on there it's basically garlic just garlic wow this version that I'm going to taste first is with American beef and then the the version in this this uh case this brown wooden case is with Korean beef and then on top of that the American beef we got as the normal normal spicy typical spicy but the Korean beef we got the extra 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 so so tender oh man often times when you have G um barbecue it's fatty and really really flavorful but it has this kind of a chewiness to it this muscly chewiness to it this they brazed it down until it just falls off the bone it's so tender let's try the Korean beef I'm digging into the extra spicy and coat it in that sauce grab a grab another rib oh oh it keeps on coming keeps on coming beautiful when it's hanging like this there's only way to it's you can only go in vertically oh wow that is so tender all the Korean beef m oh the extra spicy oh the garlic and the extra spicy okay you do notice that it's a bit it's a bit spicier definitely spicier than the original but still not not overpowering spicy at all um just a good flavor of the red chili powder chili flakes and massive garlic and the sweetness is not overpowering either it's just just Harmony of sweetness that adds to it man that melts in your mouth okay let's go with the the full combo here oh that's a huge Pearl Olive look at the size of that Pearl I'm going with 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 possible garlic go go with the green chili on this bite yeah oh man that's a big one oh that is huge flavor might need a napkin after that but the chili red sauce garlic on top of garlic chili on 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 jimal from teu and it was awesomely awesomely good that flavor is probably going to be in my mouth for the rest of the day I'm in a town which is called Yong Chan in South Korea we drove here it was about 45 minutes from the bigger town of U in South Korea and we spe specifically came to this town to eat an original version of yuk which is the Korean R beef Tartar and they serve there's a legendary restaurant here uh that has been serving it for decades and it's definitely a regional specialty here we are at the front of the restaurant and it's kind of on this corner uh occupying a nice little prominent Corner section here uh the name it's a very interesting name how would you pronounce it uh it's p [Laughter] one more 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 is an all beef restaurant they have all the fresh beef here slicing up into a variety of different shapes and sizes for the different dishes that they're preparing this place is a straight up Butchery they have all the fresh meat they specialized in fresh hanu Korean beef they cut the beef differently for the different dishes that they they serve and so the for yuk it is usually uh a very like thin Julian of of beef that they use oh nice so we got our order in and then as soon as you make your order Within she comes back with the stew the soup uh because I think that's all ready to go they just put it in and they want it to start boiling throughout your meal so that it starts cooking so that you can be eating it and so that's going to boil away we're still waiting for the the UK which is on its way UK so we ended up actually I think getting every single dish that they offer on the menu the soup stew the blee which is kind of grilled in a iron Skittle but also kind of boiled I mean it's boiled in its own juices and marinade so it's more of a a simmered beef dish and then the main plate the main event the yuk Quay and this is different from other versions that I guess I've never had this version before because typically I have the the common version of ukay in South Korea which is thinly sliced uh Julian beef like this and then they mix it with pears with a raw egg which you stir up and then you you grab bites this one the texture looks a little bit different and it's minced up with some herbs it looks like scallions and a lot of sesame oil and sesame seeds and this is just beautiful oh man you could just smell the freshness man that texture and it's just you can see how it's just kind of chopped in with those herbs wow oh that's unbel un believable that completely melts in your mouth oh it's so tender it dissolves and this immediate like sensation of sesame oil just fills your tongue have had UK before around Korea this one and often times it can be a little bit chewy which I mean still is really good but this one is the most 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 actually I'll try some of the stew next it's just really clean tasting it taste a the those red chili flakes the leaks in there the mushrooms and then in comparison to the flavor of the uku though it's mild it's a total change contrast in your mouth okay so this has been simmered marinated simmered you can see how some of the blood has started to curdle 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 have the last dish which is the same yuk the same raw beef tartar except this one is served in a metal Bowl because you're supposed to mix with rice and mix with salad dump the whole rice in then this bowl of salad add it also at least some of it so this is the yuk bi b I kid you not that is one of the greatest raw beefs you'll have and I mean for sure that's the best UK Quake I've ever had mixed with the hot rice the salad the crunch of the salad the 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 absolutely phenomenal I'm going to dream about this one that's that's with without a doubt uh but from here we drive back to teu and then tomorrow we're going to continue up the east coast of South Korea by the way good morning and something that I often try to do either in the morning or the evening is a lot of push-ups when we're [Applause] traveling yes and I thought it would be a good time to give you a quick update on how this Korean road trip is going so far but again we started in Soul and if you've been following along we drove down the west coast of South Korea uh eating Foods along the way and then all the way to the southwestern Corner uh and then we drove over the across the southern part of the peninsula onto Busan and then yesterday we drove up to teu where we ate some Delicacies I've learned so much and really gained much more of an understanding of the regional variations of Korean cuisine as well as the possibility the diversity of the possibility of dishes that are available I mean this is the reason that I I love to travel for food and I love to get off the beaten path from here today we drive up the east coast of the Korean Peninsula up to a city called so Cho which is in the very Northeastern corner it's famous for seafood and especially Red Snow Crabs so we're going to go on a food tour today of Soo but it's going to be a long drive to get there we've been driving for about 3 hours made one or two stops uh bathroom stops along the way and we drove through the mountains really rugged really beautiful scenery Mountain scenery and now we came down dropped in elevation to the coastline and from here we will be going up the coast poast to soo I think we have about 45 minutes an hour left uh until we reach our destination where we are going to begin a Soo food tour Soo is known for its seafood and I mean that's really the reason I wanted to come here we're beginning this food tour at the central tourist Market where some of the Korean street foods here are not seafood at all and they're one of the most popular things to eat in all of Soo nice this Market is full of all sorts of things from street food snacks to fresh raw ingredients so it's all I mean walking streets here and we are now going down one of the main alleys of the market here we are we found it it is white and bright almost to the point where you need sunglasses but from what I understand people will travel from Soul and around the country here just to eat what they serve right here in Soo let's open the the gift it is a straight up gift ready for the reveal here let's see open it up oh not a reveal let's open it up again wow fancy packaging here we go I think this might be the real reveal let's go there it is wow this is one of the most popular things to eat in all of so fried chicken nuggets of fried chicken in this Sweet Sticky sauce with almonds with green chilies smells really good and served in a Christmas gift box let's try it out wow it's sticky sauce is really [Applause] sticky oh wow that's tasty M okay it is sweet definitely sweet but it has this incredible saltiness the sauce is so s sticky and I think it's so garlicky that's like straight up garlic fried chicken m and even though it's cold or room temperature and sort of the sauce has absorbed into this crispy breading which kind of seems ironic for fried chicken that actually is part of the the attraction it just absorbs that sauce into that crispy batter this is another extremely popular food item that people come to soo just to eat and we got off one of the alleys 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 sizzling Skillet oh that's beautiful it is a whole squid stuffed fried egg battered and on a sizzling platter I'm going to go in for the squid tday what a fantastic brilliant idea you can see the squid is the exterior it's the wrapper of the sausage stuffed with rice stuffed with maybe scallions and some other things so you take this bite oh it's good I mean it's just just such a wonderful natural thing to do with Squid stuff it with even more [Music] deliciousness about a 10-minute drive away is the next market and this Market is known for its red snow crabs especially the east coast of Korea you'll find tons and tons of red snow crabs one of the prizes of the sea and as you can see up there this cluster is known for their seafood and especially their crabs so we're going to walk around we're going to see some of the market and then we are definitely going to try some [Music] crab got to admit the sea squirt is not my favorite item from the sea they're just so Briny so salty but we got to give it a try every time we have a have the opportunity oh man that sea squirt was that was intense it has this bitterness to it you almost feel this ammonia coming out of it almost goes up your 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 have the full Soo red snow crab meal immediately into the steaming containers okay and that's the steamer right there wow that's fast straight 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 those leg and he's just taking the knife and just slicing down that shell look how that's how soft the shell is he could just slice that knife so we've got the whole crab sculpture here we also have just the whole crab which he's going to show us how to cut up and eat first okay yeah so scissors and again that shell is so soft cuts off one of the legs oh 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 like one of those pop ice when you poke that stick through the the ice and keep popping it up except crab M wow oh it's so juicy too and such a silky texture that is outstanding flavor so silky buttery just melts in your mouth mooving to try that claw and when you dip it into the tamali that that row head butter gives it a little bit of a more complexity like a little bit of a bitterness oh man that is so just sweet almost syrupy sweet it's so sweet naturally the claw as usual has a different texture more fibrous more stringy oh man I thought we had already reached the Pinnacle of crab but they took it to the next level but the entire snow crab in a bowl of Raman this is another one of their Specialties right here oh what a genius idea that 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 for that Fried Chicken but I can guarantee you I'll be coming back for the red snow crab and that was by far the Highlight that it's so good everything about that restaurant the experience was so good straight up [Music] Gourmet good morning from Soo and we ended up driving a little bit into the mountain so when you come to soo there known for the sea they're known for their crabs but they're also really known for their mountains in the summer and in the winter when you can go snowing on the Peaks and Hiking uh and we stayed at a hotel which was in the in the mountain area woke up this morning to the beautiful fresh air uh the nature here is spectacular but this morning we are uh about ready to head back to se and it's going to be about a 2 to three hour drive I think to get back to Soul sh okay welcome back to Soul ah and we have three restaurants to go to today and these are some of we're going to be eating some of a few of my favorite Korean dishes which we haven't tried yet on this trip a dish that is probably the most soothing dish in all 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 jinang chicken soup and usually includes a whole spring chicken or a young chicken in a hot Earth and wear Bowl which has just been boiled simmered the 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 down all of that the juices and the oils the ginang oh it's so good and then you can see that it's an entire chicken stuffed with a combination of jinsang spices and rice on the inside oh all that entire then carcass just lifts off like a lid and you can see nestled inside of there oh whole clothes of garlic rice is that a water chestnut I think oh beautiful oh man I'm going to scoop that out oh and you can smell the 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 chicken it's still on fire oh yeah but but so good the rice just melts in your mouth you really taste the flavor of the Gin Tang in the cavity oh that's so good the way it literally just pulls apart from the bone complete 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 internal heat of your body Rising after 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 restaurant just with four tables uh but she's been serving for 38 years and specializing in gatang which is one of the great Korean dishes we ordered the biggest size and she's going to make it now oh here it is that's one of the main components that you AB we have to have the pork bones or the side bones or the back bones and those are the outer leaves of the Cabbage potatoes red chili powder I think that's crushed up Pilla seeds perilla seeds and now over to the broth station broth is already reding color from all the all the spices and the chili that she probably adds you have a hot pot at your table so that it can boil away and start to keep on cooking and heat up and bring all the ingredients together at your table oh what a dish and I do remember ying and I had this dish I think we just kind of stumbled onto it first trip to Korea many many years ago and ever since that trip it's been one of our our go-to 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 of the great Korean dishes but her version is incredible so good and you can tell her passion for it she just does it so well that just has all the right things that you want juicy tender pork chewy fragrant cabbage leaves Pilla seed leaves Chili [Music] Pepper now we're on our way to one more place for barbecue today place I was really looking forward to it's the standing barrel barbecue really old school style uh with a place with a lot of history and Heritage we are in mdong now mdong is one of the most popular walking shopping districts in Olive Soul always busy crowded and we are going to a place that's called Mong Sao Cal which specializes again in Korean short ribs barbecue but something totally different it's a Heritage Restaurant I can't wait to try it this place is so cool standing barrel barbecue all the barbecues are with in grills there's no seats so it's standing only but this is really one of the again one of the original Heritage Korean barbecue especially famous for the C which is the the Korean short ribs here it comes wow there it is there's 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 meatest short ribs I've ever seen I'm already loving the look of that 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 so incredibly meaty oh just they're like flaps of meat that just come right off the bone oh those are beauties ready to start eating grab a piece of the the K he said the hot the sauce is their signature that's what sets them apart this might be the coolest Korean barbecue yet such a cool con concept wow oh it's so tender wow wow ohu has the jingu has the right 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 the best C yet and this concept is just so perfect huddled around a grill enjoying meat together perfect environment so we finished with the standing barrel barbecue I can honestly say that was one of the greatest K Korean barbecue short rib mules I've ever had then it was good and they were really really nice oh that place highly recommended and man that was a lot of good food really fast in Soul today but we're back in the parking lot now back to the van we're going to go check into the hotel call it a day uh yeah get some rest get some sleep it's been another awesome awesome day look at the size of that stuffed animal it's huge welcome back to Soul I'm definitely ready to have a good 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 High Above yeah going to be a really nice view from here but I think that's going 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 been blessed with really good weather this entire trip today it's looking like it's going to rain for the rest of the day but we have two restaurants to go to today welcome to mongan this place is extremely popular it's kind of a modern Korean barbecue restaurant that specializes and I've seen some of the photos in these gigantic Dino sized ribs cooked in a very special way [Music] so in order to make their special ribs pork ribs what they do is they have the huge ribs they bring them over into this Grill cabinet and then he just kind of 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 lights that on fire and then he puts the ribs into the hay uh watching them as they go up in a flame and just like burst in a flame with that fat and that oil but just like keeping really control just for a few seconds just to embed it with that smokiness of that burnt hay and then flips them over so they're just barely I think singed on the outside they're not really cooked on the inside yet then they go onto some serving trays um and then that's going to go to your table but already just infused with the aroma of that smoke that smells incredible oh oh it's so long it's a 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 fat mixed within that muscle and it really does have a different Aroma with that infusion of the hay smoke in it oh man this is truly magical meat eating experience they do it all in front of you on this massive iron hot griddle he said to eat it as is no sausers by oh oh wow it is so tender and Spong spy and so fatty oh man that texture is incredible the flavor keeps on coming the smokiness wow that's good did you guys have lunch yeah we did okay we had Mala oh nice we wanted something yeah home I mean technically not home true true you guys because we had a big breakfast at the buffet we didn't have anything and then it was kind of like hungry but don't want to eat anything so no we didn't have any M SS good though yeah you need like like should we go restaurant you need a change 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 eating on this ultimate Korean food tour ganang gang which is the raw soy marinated Korean crabs these are beautiful beautiful pieces of crab just straight up blooming blooming like ice cream glistening golden crab lollipop all the rich creaminess oh it's so so flavorful so rich has this amazing saltiness a little bit of a sweetness 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 delicacy in Korea you know why it's loved so much because it's so tasty it just dissolves on your tongue and it's cool it's refreshing and squeeze it and the all the all it just comes out the meat the row all comes out the raw crab and then from there you 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 rice oh that's good wow that is extraordinary we have another version of the crabs which is called yongyong getch now these are again raw crabs this time it's marinated in more of a a pepper paste oh wow oh that one is amazing oh man melt in your mouth it's a stronger flavor with that pepper paste with the sesame seeds yeah that's delicious this is the best part and how we eat the head with all of the row and the juice in there if if I go with my friends we never ever surrender okay like a digging digging deep inside digging deep deep deep inside and get everything out from the corner like this digging every single from the corner and then the rice oh yeah rice into the shell oh okay rice into the shell okay and then like a bib and Bop style mhm okay this is the best part and best way to enjoy the soy crab okay best part of Kang gang Kang gang yes and to this moment there's no friend there's no wife there's no family just a compete to get it that is when you eat gangang with your friends no more friends every man 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 this one even has the pepper paste all within that's just straight up okay rice goes in just mix it up wow absolutely phenomenal dinner gang get Chang raw soy marinated crabs highly recommended tomorrow we go to the airport good morning on the way to the airport just a really quick lunch oh that's hot 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 biggest lessons I learned this trip how to eat like a real Korean Pro when you 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 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 people culture the different regions and especially with Unforgettable memories of South Korean food if you made it this far and watched this entire Korean food documentary first I want to say a big thank you and I would be extremely grateful if you would give this video a thumbs up and if you might share it with a friend who also loves to travel and eat I also want to say a huge thank you to the Korea tourism Organization kto for making this entire trip happen and remember when you're in South Korea try it all

Channel: Mark Wiens

Views: 1,908,020

Keywords: Korean food, Korean food tour, best Korean food, ultimate Korean food, Mark Wiens South Korea, Mark Wiens, food, Korea food, South Korean food, South Korea food, street food, Korean street food, Seoul food tour, best Seoul food, Seoul street food, Busan food, Busan food tour, best restaurants Korea, best Korean restaurants

Id: RbpKkvlHYTw

Length: 108min 54sec (6534 seconds)

Published: Sat Dec 23 2023