(chopping and traffic bustling) - [Female Food Vendor] - Oh. (footsteps) (mellow bass guitar music and sirens) - We gotta go on the side
of the wall at this point. Think we can make it. (sirens) At the Dongdaemun Gate, this
is where they took a lot of the B-roll from the episode and I thought this would
be a perfect place to get a little morning exercise before starting the food tour. Good morning, it's Mark Wiens. I'm in Seoul, South Korea. You've likely already seen
the Street Food episode on Netflix, specifically
the Seoul episode. Today we are going on a
Korean street food tour, and we're going to eat
everything on the Netflix Street Food episode. My friend Dan Gray who
helped produce this show, he was a host on the show and he narrated some of it. He's a friend of mine. We're going to be meeting up with Dan. He's going to show us around and we are going to show you all the food in the Korean Street Food Netflix episode including the baffle. (energetic EDM music) - Just walking along the
road towards the market and I just noticed this is the stall that
was featured in the show, when they were talking about... It was B-roll I think but when they were
talking about the change of Korean food and the modernization of Korean food and snacks. That's the spot. Okay, we're almost at the market actually. (traffic bustling) - And if you come by
subway you can get off right at Jongno 5 Station, exit number 7, and that's the main entrance on the east side of the market. Even though it's often spelt with a G, it's more pronounced,
from what I understand, like a K, Kwangjang Market. And then I also saw that they even do spell it with a K sometimes now. I've been to Gwangjang
Market quite a few times on various trips to Seoul to Korea, and it's just an amazing market. The steam is going up, the little piles of
gimbap, the rice rolls, the soondae, the giant
tubes of blood sausage. It's an amazing market, such a good variety of
different street food. But specifically today we're going to eat everything from the episode, all of the different street foods and what a beautiful market,
what a beautiful market. We got here a little bit early, but we should be meeting up with Dan and some other friends,
Jeffrey, very soon. I think it's right at 10 a.m. Not even all the stalls are open yet, so we're here early, we're in good time. (tribal drum beating) - I see Jeffrey up ahead,
a good friend of mine, eating friend of mine, Jeffrey. - There he is, hey. - [Mark] What's up brother? How are you? What's up man. - [Rickmond] Good to see you again. - [Jeffery] Yeah, it's good to see you. - Just saying hi to my
friend Jeffrey and Rickmond. - Hello!
- Hello, hey! - I didn't even realize
we met at the stall, there she is. What I think is the coolest part is that she's in the same outfit, the pink shirt, the hat, the
purple arm wrist, arm bands. Never need to choose what
you're going to wear, kind of like this T-shirt. - Oh (laughing). - [Man] Beautiful. (speaking in Korean) - [Yoonson] Noodles. - [Man] We wait for you. (tribal drum beating) - Her name is Yoonsun Cho. And there's kind of two parts. She was the main story
in the entire episode but there's kind of
two parts to her story. The first part, how she
began, how she started, how she learned her
cooking and all her cooking she said she learned the recipes, the dishes, from her mom, who taught her how to cook Korean food. But the main dish that she
makes, that she's known for, is her hand-cut, knife-cut noodles. She went on to say that after
the war, they would receive... Her family, her parents would
receive rations of flour, and with that flour her mom
started making knife-cut noodles and so she remembers knife-cut
noodles from her childhood. It was a big part of her growing-up years, and that has translated now into serving knife-cut
noodles and mandoo as well, at her stall at the market. - [Waitress] Oh, I will
get it how you like it. - We've got seats right in front of where she's chops the... Oh she's getting ready
to chop them right now. (speaking in Korean) - Just amazing to be sitting
right in front of her as she prepares the noodles. She could do it with her eyes closed but she actually does like... She's looking around at the
market as she's chopping, as she's rolling out those noodles. She can do it like without even looking. And I remember one of
the things that she said is that she loves the way
the dough feels on her hand. It feels like a baby's bottom. - Hey, how you guys doing? Welcome to Korea. So yeah, we're at Cho
Yoonsun's kalguksu stall, again (laughing). (speaking in Korean) - And not only does she
serve the knife-cut noodles, but she even has hand-ripped
noodles, the mandoo, also the buckwheat noodles in two ways. I think we'll try it all. - Ms. Cho doesn't know how busy she is. she just calculates how many packets of dumplings can she sells, and that's how she can tell how much-- - [Mark] There's a
certain amount per bowl. - Yeah, yeah, yeah. - [Mark] Oh kimchi is here. (tribal drum beating) - [Dan] And there's some
chili pieces there as well. She's doing a mix for dumplings. There's kimchi here that she-- - [Jeffrey] Look at the bucket of sauce. - [Dan] Yeah, yeah, yeah. Those probably should be here. - [Mark] Yeah, I got them on top- - [Dan] Sorry about that. - [Jeffery] The metal barrel. - [Waitress] So you've
been here for a while, huh? - [Dan] Yeah, yeah. - [Mark] This is the dipping
sauce for the mandoo. - [Dan] For the dumplings
yeah, or for anything. - Starting off with the dumplings, she has two different versions, one is a kimchi dumpling,
one is a meat dumpling, but I believe there's meat
in the kimchi one too, right? (tribal drum beating) Oh yeah. (Cho speaking in Korean) Known as the kimchi dumpling. Oh wow, that's delicious that... You taste a hint of the
sour kimchi in there, but then it kind of like crumbles, almost like cottage cheese, sort of, but like a dry cottage cheese, just kind of like crumbles,
and then wrapped up in that, just perfect, slightly
doughy noodle wrapper, yeah. - This bowl is as big as my head. That is the way to
serve sauce right there. (laughing) - Okay, going to try
the meat dumpling next, and instead of doing a one-biter, I'm going to just bite half so that we could see the cross section. I'm all dripping sauce on my lap, okay. Oh wow, meat is good too. - [Jeffrey] Oh no. (laughs) Man down, man down. - Oh, man down, oh, half a
dumpling, that's a tragedy. I didn't even get to show
you the cross-section. Okay, but it has a bit
of a peppery flavor. - [Ricardo] A replacement. - Oh, (laughing). - [Jeffrey] Try to hang it on the side. - Whoa, look at that! (energetic EDM music) - Texture's beautiful. I could eat that all day long. - These are like seaweed noodles. They're transparent and kind of thick with spicy
sauce with seaweed on top. You gotta really work with it. It's even harder with chopstick,
spoon is a better option, but even then you got to
take it to your mouth fast. (energetic EDM music) Those are so soft, like gelatin, like noodle strands of jello,
with a very neutral taste. But then the soup has
kind of the sweet/sour, slightly chili flavor with sesame seeds, and then you taste the seaweed. That's really good, that's a
dish I've never had before. And the soup is cold as well. (energetic EDM music) This is the main dish that was featured. This is it called Kalguksu? - [Dan] Kalguksu. - Kalguksu, which are
the knife-cut noodles. There's nothing better than
watching them being made, her preparing them fresh
right before your eyes, right before your nose, and then just serving
you the bowl of noodles. The like gummy texture of the noodles. And then what's amazing
is that the soup is light, flavorful at the same time. You taste the seaweed,
you taste the quality, the freshness of those noodles. You can tell how they've been rolled out, how she's kneaded them, how
she has just sliced them. I would call it a very soothing, very comforting bowl of noodles. I believe that the perfect accompaniment would be to chase it with
a good bite of kimchi. Oh wow, her kimchi is amazing. It's a young kimchi, it's not too aged. because it doesn't have
much of a sourness. But perfectly crunchy, perfect chili. That kimchi is amazing. - Genius man. - I just had to put the noodle
into the bucket of soup. - No, that's what you're supposed to do. - [Mark] Oh, that's how
you're supposed to do. (laughter) - Yeah, you can add this stuff to that. This sauce is really good. - [Mark] Go for it. - [Dan] Yeah. - [Mark] But I think
the dipping method that Jeffrey and Rickmond were doing
might be the best solution. (tribal drum beating) (Yoonsun speaking in Korean) - [Rickmond] This is--
- [Mark] Buckwheat noodles - [Dan] naengmyeion, put
a little bit of mustard, it's really good. - Naengmyeon, cool, I'm
going try that next. - The chewiness of this is so great. (tribal drum beating) - [Mark] Need both hands
for this one as well, and then with that chili paste. There's a little bit of
mustard on the side too. - [Dab] She also probably has some pear or something in that. - [Mark] Okay, could be pear and daikon. - [Dan] Yeah, cucumber. (tribal drum beating) - Oh yeah, that elastic elastic
texture is just awesome. The chili paste, a little bit of mustard really bumps up the flavor too. - [Dan] Those are hot dude. - [Jeffrey] It never stopped anyone. - [Dan] That's like a wimpy-- - [Mark] Thank you Jeffrey. - [Jeffrey] Yeah! (tribal drum beating) - [Jeffrey] Good morning, Seoul! - Just a little bit spicy. Not so spicy, but really good flavor. Good crunch to those chilies. - [Dan] Yeah, Mark said
they love that chewy sort of bouncy-- - [Jeffrey] I'm like the chili master. I make sure there are no
wimpy bites in this video. - There we go, now we're talking. - [Dan] There we go. (tribal drum beating) - I didn't wanna slurp, for
fear of spraying everybody, but that led to some sauce on my chin. Oh that's a good combination. And her kimchi is just outstanding. That's delicious, delicious kimchi, great combination. All the dishes are
really good, home-cooked. Oh yeah, the second part of the story. - [Jeffrey] Can I leave a tip? - Gamsahamnida.
- Gamsahamnida, very good. (speaking in Korean) - What stood out to me is the quality, the freshness and the love the, you can taste that it's homemade. It's like going home to eat
an amazing bowl of noodles. And I got so wrapped up in the food because it was just too exciting and too much good food
while we were eating, that I forgot to tell you
the second part of her story. 11 years ago before she opened the shop, her family was in debt
and they didn't know how they were going to find a way out, find a way to pay the debt
to continue with life. And so Yoon Cho decided
she had to find a way. She had some relatives that
had a stall at the market, and she decided to open-- What's up man? (laughing) She decided to open a stall. When she took over a stall
they were selling soondae, but that didn't go so well. So eventually she decided to
sell what she loved the best which were the knife-cut noodles. Through her stall, through
making what she loved to do, her knife-cut noodles, she was able to turn her entire
family debt situation around into what she does today. Very special to have a chance to go there. She is awesome, she is cool. She was smiling, she's so friendly. That was amazing. Oh, as I was just
chatting without looking, we have pretty much
arrived to the next spot, which is for the banchan,
all little side dishes, and especially the soy sauce crab. (energetic EDM music) - [Jeffrey] An hour ago
that thing was full. - [Dan] So this Honglim, so
it's a famous banchan store. So this is like the
second generation of... Third generation actually, of people running the banchan place. They're famous for their
soy marinated crab. You want to get them where they
have the orange eggs in it. So, really good. (speaking in Korean) (tribal drum beating) - They give you a glove. Gamsahamnida. Gloves? All right, I'm ready. All about the raw roe,
which is like melted cheese just sprouting out of it, it's beautiful. The color of that raw
roe, the orangeness of it. - [Dan] Oh you gotta
have him take that piece. Jeff, You gotta eat that piece. - [Mark] Cheers man. - That roe is just falling out. (tribal drum beating) Oh wow! Yeah that is... (laughing) That is the flavor man. - That's insane. - That is insane. Oh that's so good. It literally is like
melted ice cream, the roe. But then you've got the raw flesh as well, that kind of has a slimy texture to it. The marination, I know it's marinated for at least 24 hours, maybe longer. And that soy sauce,
slightly sweet mixture. (tribal drum beating) Gamsahamnida, oh wow! (laughing) It's so ridiculously good. Who wants a bite? (laughs) Get a bite, get a bite. - They're preparing. - Oh that's just ridiculous. (laughing) Melted rich roe just coating the rice with that soy sauce,
with those sesame seeds. Wow, you bite down on the shell, the meat just squeezes out,
like toothpaste in your mouth. It's unbelievable, it's
cool, it's refreshing. That is outstanding. The owner wanted to have us taste the chili marinated crab next. And look at that glisten, sesame seeds. - [Jeffrey] Oh, look at that. Glistening. Glistening with chili. - [Mark] Just reflecting that light. - Oh wow! (laughing) - Oh my god. (laughing) Where does the crab
begin and the chili end? Holy crap. - They're one in the same (laughing). Oh, it's so good. The crab just like
squeezes, like the texture of toothpaste coming into your mouth. Because I'm finishing my last bite, I think she's about to
give us something else. - Oh, gamsahamnida. - I think it's for cooling purposes. - Really tasty. - Oh yeah, that's the
sweet, sweet sour milk, like the Yakult. Conveniently located
literally right across the... from the banchan place
is the place to eat. - It's a "Bindae-tteok" So it's a mung bean pancake, so it's like stone ground and then they mix it with vegetables, kimchi and stuff, and then fry it up in a ton of oil. So, you can actually
see the grinder thing. You should totally see how they did that. - [Mark] Is that over on that side? - [Dan] Yeah, yeah, over there. - Okay we're going to go check it out now. But this is the next
thing that we're eating is the mung bean pancake. Yeah, it is just absolutely delicious. We're going to hopefully see them. Oh, they are grinding it right now. (grinding) They have this grinder
which is going all the time, continuously rotating. The mung beans are on top
and it just slowly grinds, and you can see like basically, mung beans squishing out of the grinder. She transfers them over to this big bucket where they mix in the vegetables. There's beansprouts, there's
a little bit of kimchi, and I think like green onion or leek. Then the next process is
that she takes a scoop of the batter, puts it into... It's almost more like an
entire oil trough, an oil tray. Makes it into a pancake size, and then they fry to a golden crisp. They're thick, they're beautiful. Even this entire area, there's
tons of pancake stalls around and you just smell that aroma of the oil. This is the place that was in the Korean Street Food Netflix episode. - [Dan] That's why we said
that one would be better. - Oh, ouch, hit my knee. Okay, this is the spot, we
got a table, additionally. And this dish wasn't actually featured... It wasn't a main dish featured in the show but there was a lot of B-roll of it, so I thought we must
eat it, is the Yukhoe, which is the Korean raw beef dish. So they serve it also here. [Mark] Yeah, had it in Jeonju. - Oh, okay, okay. Yeah, you got to twirl it around. - [Mark] That's awesome. - Oh, this one has a lot of pressure, and you can see it there. If you don't do this
correctly it will explode. I don't know, uh-oh. - [Woman] It's coming. - No no no, I'm a pro,
I know how to do this. (laughing) Ta-da! - [Mark] Nice. (tribal drum beating) Gamsahamnida. - [Jeffrey] We're going in. I hear there's pear, look at that. What's that all about? - [Mark] That's pear. - [Dan] Asian pears. - [Jeffrey] That's
giving it that sweetness. Sesame seeds, beef. - [Dan] It's kind of like
a fortified beef dish and it's supposed to give you
a lot of strength and stamina, especially if you were out
working in the fields all day. So it's like unfiltered sesame oil. One of my favorite things, actually. - [Mark] Sweet. - So good. - Okay, I'm going to go in for some of the beef with that pear, and then dip it into the sesame sauce. Oh wow, that's amazing. The beef is tender. The pear just kind of like
breaks up the richness of it. The sesame oil is so pronounced and then kind of salt and peppery. That's outstanding. Okay next up to try the Bindae-tteok, which is the mung bean pancake which we saw her making. It is perfectly golden brown. Can kind of break off a chunk there. And the sauce is a combination of soy sauce and vinegar, oh yeah. Oh wow, the crispiness of the edges, you can tell it's not flour because it has a perfectly fluffy, almost like foamy because
of the way it's ground. It's actually shallow fried, so you really do taste
the flavor of the oil. That's awesome. Then with that sauce,
slightly vinegary, perfect. Oh, the onion is so mild. Dan says to take an onion and
put it right on top of it? - Yeah, just cut some up. - Eat it together, cut some up. - Yep, get a piece. - You get the crunchiness, and the savoriness. Yeah, you gotta have it
all in your mouth at once. Okay, we also got a meat version. Are there also mung beans in this one too? - [Dan] Oh yeah, of course, so you got the mung beans-- - [Mark] Mung beans
with a little more meat. - [Dan] Yeah, you're just
adding some more meat to it. - [Mark] Gotta go for a dip. - [Jeffrey] What's the name of this place? - [Rickmond] Oh, that's nice. - [Mark] The meat is good too. Within the mung beans you taste that bits of ground meat mixed up in there. It's not a high ratio. - [Rickmond] That's very, very-- - If the meat overpowered the mung beans Koreans do not like it, so they always have to balance that out. - Really good. - Yeah. - Cheers.
- Cheers everyone. (energetic EDM music) - It's really good. - Yeah it's good. - It goes well with everything. It's a very modernized food. - That's called Makgeolli. It's really light. It is alcoholic. It's fizzy, and it's kind
of milky, made from rice. And Dan is explaining
to us how well it goes with the pancakes, with
the mung bean pancakes. It's pretty good. We are leaving the amazing
warm aroma of the pancakes. I think there's just one more thing left in the episode that we
need to eat and that is... Okay, we're going to see, but it's very interesting. I've never tried it before, and I think to get there
that we're going to walk. It's not far away, but it's
outside of the Gwangjang Market. We're going to just walk
through and get there. (energetic EDM music) We are walking towards Dongdaemun. It's just about a 10-minute
walk and a nice walk, the sidewalk is nice, where we're going to eat the next thing. (energetic EDM music) - [Mark] Where are we at Dan? - So this is Dongdaemun's eating street. So all these little food stalls here have all sorts of different
snacks that you can get, so different types of
fried stuff, drinking food, pancakes, hamburgers, hotdogs. Anything that you want, you
can get it on this street. - And also the newly invented Korean Street food snack
called the baffle right? - Okay, whoa, whoa, whoa wait, I don't know if it's newly invented. She said she has a patent and stuff. I think it's cool, she's a lovely person. - [Mark] Awesome, yes. - [Dan] She has a patent. - [Mark] Well it's a modern-- - It is modern. Yeah, it's very modern and it's very cool. - Modern Korean street food
snack, that's for sure. And wait until you see how
cool it is and her story. You can smell the steam,
they're frying things. Especially famous here is the Tteok-bokki, which is those rice
rolls in the red sauce. A lot of standing space
street food stalls. Dan was just explaining to me also that a lot of the people that eat here are from the garment district because that's what
Dongdaemun is known for, the shopping, the garments. - Annyeonghaseyo. (speaking in Korean) - So we've got the dough
she's making with the rice. So it's like that crispy
outside part of the rice, and then she's stuffed it with egg, and bacon, and shrimp, and other stuff. And then she'll put it in a cup and top it with a lot of different sauces. - Oh, Halloween. (laughing) Oh thanks man, okay. - [Dan] There's a patent here. - Oh she even has a patent on the baffle. But the baffle is a very
unique modern street food. And her story is that when she was working at an office previously,
she would not even... Or was it an office? - [Dan] Café. - It was a café, okay. She was working at a café and she didn't even have time to eat, so she would take her leftovers and she would put them in a rice cooker. That sort of was the idea, the philosophy behind the baffle. And does the baffle stand
for anything like waffle? Bacon waffle? - Oh the bop is rice, and waffle is waffle, so baffle. - Baffle, so it is a rice batter. Watching her make the baffle
and her other creations you can see how methodical, how strategic she is, and she's like really
focused when she's making it. It actually takes a long time. It might take 30 minutes to
make one of these baffles, because of all the steps,
because of all the ingredients. But the batter with the cabbage, it's in batter but then
as she puts it down, because she just leaves it
on that hot waffle maker, the batter seeps down to
form the bottom of the bun. At the same time she has the egg going in another little cup. Then the egg has already,
the other side of the bun on the bottom side of it, so that's just going to flip over. (snipping) - [Dan] You can see all
that good stuff in there? So yeah, this was made because she was working at a little café and just wanted to eat something and all she had was a rice cooker. - [Baffle Vendor] Milk sauce. - [Dan] This is a milk
sauce that she just put on. - [Mark] Milk sauce. - [Dan] (mumbles) oil. (speaking in Korean) - [Dan] Chili and garlic sauce. So the cheese is going to be a little hot. - [Mark] Yeah, so the cheese is going to be a little bit hot. You can see all the... Let me see if I can get it some stuff. So some seaweed powder as well, so then you would eat it. - [Mark] Yeah dude. - Little mix of everything, you know. You got the savoriness,
you got the carb hit, you got the fishiness,
a little bit of spice, little bit of creaminess. It's a mess but it's good. (laughing) - Cool, it's kind of like sandwich style, English muffin, saucy. There's that waffle batter on each side. That is a lot going on. Look at the size, look
at the contents of that. I got the Halloween ghost behind me. (tribal drum beating) Oh wow, it's pretty... (woman laughing) It's pretty awesome actually. You've got the rice waffle pancakes, that's sort of fluffy, you can taste the bacon in there, the crispness of the cabbage. The fish flakes are more of a fragrance because they sort of just
melt into the whole thing. And then the egg, yeah. (tribal drum beating) (traffic bustling) - We have completed this
Korean Street Food tour of the entire Netflix episode. We ate everything on the episode. I'll have all the information, the episode, the restaurants, all of the links everywhere. You can go on this food tour yourself. And the entire tour, it
took us a little bit longer because I was filming, but you could probably eat everything in about an hour-and-a-half or so. I want to say a big thank
you to my friend Dan Gray from Seoul Eats. He also offers tours, food tours of Seoul, so you can check him out. Again, his link will be
in the description box. Again, thank you Dan. Thank you to you for watching this video. Please remember to give it a
thumbs-up if you enjoyed it. Leave a comment below,
I'd love to hear from you. And if you're not already subscribed, click 'Subscribe' now, and
also click the little bell icon so that you get notified
of the next video. I'm going be publishing lots
more street food videos, food videos, food tours, travel videos, and also there will be a
few more Korean food videos in this series, which I'll have all the-- You can watch all the
videos, all the playlists. Big thank you again for watching. Goodbye from Seoul. See you on the next video. Oh yes, and this wasn't in the show. Look, you just cannot
come to Gwangjang Market without having it. That's great, that's wonderful. I love it. I eat it every time I come here.
