Today we’re having another soup – Budae Jjigae. I’m hungry. Rawr! Today we are having Budae Jjigae. Budae Jjigae is not Korean traditional food.
It was invented after the Korean war when American food (like spam and hotdogs) were
very abundant. Apparently, it originated from an area we’ve
been to before, Songtan. The ingredients in Budae Jjigae are often
similar to what would be in other Korean stews. The main difference being that things such
as spam and hotdogs, which you can see Audrey moving around here (and she stopped) were
found around the American bases. There is also a kind of fusion stew, so there can be
any kind of different ingredients thrown in. Sometimes you’ll find noodles are put in.
There is a lot of different things and it is getting steamy. Considering it has spam it is quite tasty. It is light and just a little bit spicy. As with all Korean meals this comes with rice,
kimchi and other side dishes. Delicious (in Korean). Thank you (in Korean). This is the perfect food for us today since
we’re both a little bit sick. I’ve had a cold for two weeks. Booh! The Korean traditional porridge, also known
as Juk, is considered a very healthy meal and it is often eaten when someone has digestive
issues or a cold or something like that. This hobakjuk, this pumpkin juk is something
that I love and I’ve had many times but this is going to be Audrey’s first time. It is
very thick. Let’s get a shot of you doing this. The first bite! Does it taste good? Yeah,
it is like rice-y and pumpkin-y at the same time. It is kind of sweet. Nice. So the hobakjuk, the pumpkin juk (pumpkin
porridge) is made with glutinous rice, so it is very thick. As you can see there are
big rice ball chunks. Yummy! I’m just dishing it up. I’m having the massive rice ball here. It
is extremely chewy. Apparently, on a Korean game show many years ago someone actually
choked on one of these. That’s pretty awful, so I’m going to chew mine well. The pumpkin porridge is considered slow food
which is a buzz word in Korea. Oh, well being. Lots of bloopers here. Yes, oh there is plenty. Rawr!
Today we are having Korean hangover soup because Sam is hungover.
Haejangguk, is what you could consider as hearty stew. It has the beef rib, the galbi
rib okay. It also has various kinds of vegetables and glass noodles. It’s a very ummmm nutritious
meal obviously to cure the hangover. In Korea the soup is Haejangguk.
These restaurants tend to be open 24 hours because in Korea people like to drink all
the time just like me. Snipping noises.
So now you basically have to pick the meat off of it. So we’re picking the meat off of
here using chopsticks. Chopsticks and the tongs.
And how is it? It’s very peppery but it’s really good.
Ohh…haha One of my favorite parts are the glass noodles
at the very bottom. They’re very slippery. Very tasty.
It comes with various side dishes such as pickled radish, kimchi, and a spicy dipping
sauce called Ssamjjang. And it also comes with rice.
So this is a big hunk of meat. Ooh lala.
There are also a few little rice cakes at the bottom as well.
And they’re very tasty. These here and the disgarded bones we’ve emptied
into the bowl. We are at a Korean restaurant right now and
we’re going to be cooking our own barbecue. We will be grilling our own meat here at the
table and it is a very tasty meal, so I’m excited to be eating it once it all gets here. How are you doing dear? Can you flip them?
Just struggling a little bit. Nice skills with the chopsticks. Nice, nice skills. This is a very Korean thing. They usually
bring you a pair of scissors to cut your meat instead of slicing it for you. They let you
play chef at the table. It is almost like doing surgery here. Little snippets of meat
being put onto the table. Now we just finished cutting up all of the
pieces of meat and we’re just cooking them a little bit longer. We want them nice and
crispy. They have a lot of fat so I am trying to melt some of that away. This is going to be one delicious bite. Samgyeopsal
and Ssamjang. Tasty! How does it taste? It tastes great. Okay, I am going to show how we have this
delicious Korean barbecue the Korean style way. First, what we do is we grab a nice piece
of leafy lettuce here and then we take a piece of the samgyeopsal (which is meat) and we
dip it into this red sauce just like this pop it onto the lettuce, grab some springs
and put those on and a piece of garlic. That looks delicious. It is going to be good. Then
what you do is roll it into a bite sized shape – just like this – and some people take several
bites but you know how I eat I am going to pop it all in. Is it ever good. Oh, I’m so full but it was so good. Okay, we just finished our meal and I am stuffed.
I ate most of the garlic when Sam wasn’t looking, so watch out. I knew I didn’t get much. It
was a very filling meal. I have no room for dessert. That is it. I’m hungry! I am hungry and this is my hungry
face. I’m going to devour food. Today we’re having a special Korean meal called
Bulgogi which literally translates as fire meat. Paygo Pa In Korean Paego Payo means I am hungry
and that is exactly how I’m feeling now. I’m hungry! In Korea the youngest person at the table
is supposed to pour the drinks for their elders. Respect your elders! RESPECT! We are now cooking the Bulgogi and the Pulgogi
is marinated beef strips in a lovely sauce. So Audrey here is stirring the Bulgogi and
it is near the final stages of being cooked and the meat is really starting to look done
here. I’m going to do a little demonstration on
how to eat Bulgogi. So you grab a lettuce leaf and then you take some meat and plop
it in there and you put some of this sauce (the samjjang). What else can we add? Maybe
a little seaweed. Sure, you can add whatever you want. And then what do you do? Then we
just roll it all up into a little ball and stuff it. Is it good? You look like you’re
almost choking on it. We are about to lift this stone pot rice lid.
Look at that steam! So this lunch is a special meal that is called
Cheonsik and in Korean Cheonsik means set course meal. That is why we have a lot more
side dishes than usual. We have a special kind of rice today and it is purple in color
and it has some kind of beans and also a nice looking date. Special times! These are our lovely side dishes. Let’s start
over here. So we have the tofu which is called dubu in Korean and it is all dressed up. This
looks like some kind of raw meat and we’re not sure what it is so we haven’t touched
it. Oh, it is octopus! I see the tentacles. Look on this side. Yummy. Are you going to
try that? This one is our favorite is it not? What is
one of the ingredients? This is pumpkin and potatoes. Yeah, kind of like a pumpkin potato
salad. It is similar to a potato salad in western culture. This Bulgogi meat is very popular in Korea
because it has a sweet flavor to it and it is also really popular in McDonald’s and Lotteria
because they use it to make burgers. The rice has been sitting in the stone pot
for a while and now it is really crispy. Actually I can’t even show you. This is a traditional table…no! Yes! So right here we have the Bulgogi. Places such as Lotteria…that is bad. We are having pizza tonight. And, you know
what, as much as I love all the Korean food in my neighborhood – and there are some awesome
stuff – and even beyond Korean food (there is Japanese food, Chinese food and all kinds
of food) but when it comes to my personal favorite nothing beats a good pizza. I am
super lucky that I found a place that serves up great pizza. I mean just take a look at
this – it is loaded with toppings. This is the combination pizza. It has got cheese – it
has got everything. All dressed and all loaded. We are just going to scarf that down something
fierce. Are you ready to eat? Yes. Delicious right? That looks pretty big baby. Tasty? Look at
you. Oh, the pizza looks so good. Gooey gooey cheese. Today we are eating our dinner out in the
parking lot. We did try a few restaurants in the area but they were all closed on Sunday
night. We figured let’s get some pizza from our favorite place and enjoy it outdoors.
It is nice and breezy isn’t it? It is very nice. I’m enjoying it. Usually in the evening
you see that more people come out to drink their beers or soju so it will get a lot busier.
It will be hopping by the time we leave. Tonight we’re having the quintessential Korean
feast – it is fried glazed chicken with a massive jug of beer. You wouldn’t think that fried chicken is a
very Korean dish but it is super popular. In my neighborhood alone, we have more than
five chicken places. There are tonnes in my area too in Pyeongtaek. This is a typical Korean anju – side dish.
Although it tastes like basically nothing it is addictive. You can’t stop popping it
in your mouth. And that there in front of us is three liters
of beer. Do you think we’ve got enough for tonight? This was not my idea okay? Gumbae! Our last two weeks in Korea and we’re
going to toast to an excellent time here and backpacking adventures in Malaysia. That is
so much beer. Tell us about beer. Well, in Korea there are
four major beers. There is the one we’re having now – Cass. There is one called OB, Cafri
and Hite. There is the chicken. Look what we’ve got
there. Our food has arrived. It looks like a deep-fried pop corn chicken with perhaps
sweet and sour sauce. A sweet and sour glaze. It looks good right? I have to admit that I love this chicken.
It is crispy on the outside and it is sweet and just melts right in your mouth. This Korean feast here, of chicken and beer,
came to 27,000 Won which is twenty-seven USD dollars roughly – a little bit less than that.
We got a whole lot of beer and a decent amount of chicken. There is far more beer than there is chicken,
so in order for me to earn a bite of chicken, I’m forcing myself to nearly drink a whole
cup of beer. Otherwise, the chicken would be all done and we’d just be left with beer. What are the biggest cities in Korea? Name
some of the biggest cities in Korea. The biggest cities in Korea – Seoul, Busan, Gwangju, Suwon,
Incheon. Another city that is in between Pusan and Daejeon. Daegu! Okay, try and say something very poetic and
Korean. Poetic? I’m just going to teach you Korean bar etiquette here okay. Say you’ve
depleted your anju. If you want more you call the waiter over and you say ‘Yogiyo’ and then
you ask them ‘Doh Juseyo’ which means fill it up. I’d like some more. Okay? What else
can you say? That is pretty good. Alright, so say you’re eating our meal like this, which
is delicious. Show us how. And you really like it – you can say ‘Mashiseoyo’ or if you
want to add emphasis you can ‘Neomu Mashiseoyo’ or ‘Cheongmal Mashiseoyo’ that means it is
very delicious. Nice! Sam keeps saying no more chicken until you
drink beer. No more chicken! Well, just watch. Hahaha! This is my chicken. This is the final beer update. Look, we completely
depleted this jug here. I’ve drank about 85% of this. This is the last glass I have. Overall,
it was a great night of chicken and beer in Korea. Oh yeah! Oh yeah! Done. It is Saturday morning and normally on a weekend
I would expect to wake-up late and maybe have some waffles or pancakes for breakfast but
instead I’ve been dragged out of my apartment way too early to eat Ox Bone soup. In the
cold! I’m on? Woo! One of the nicest things about
this restaurant here is that it has the heated floors, which in Korean is called Ondul. We
were walking around in the subzero temperatures and now we’re warming up our butts on the
ground. What has arrived at our table is called Seolleongtang
and it is an ox bone soup with brisket. This is what it looks like – it has got kind of
a murky white color. I’m going to stir it. This is instant noodles and here is the brisket. This soup comes with rice as you can see and
we also have some veggies and kimchi that we can supposedly add to our soup. Kimchi
in a jar. I think this is what we add to our soup – all kinds of onions. Oh, more of the
radish kimchi. She is chopping up the kimchi. That is how
it is done. Doesn’t that look good? It sure does. Is it time for the first bite? Okay,
let’s try the broth first. I can not say it is very flavorful. It is
like water. Yeah? Let’s add more things to it. Okay. We’ve just grabbed the salt – hopefully this
will make the soup a little less bland. Let’s add a little. Do you want to add some more.
Alright, let’s give this a stir. Try a bit with the broth. Experimenting here. That is
better but it needs more. Lots more! We’ve found even more seasonings here. We’ve
got some pepper in an attempt to really spice things up a little and to add a little zest.
Let’s stir it. Let’s try that now. It is much better – okay good. I am trying the brisket here. How does it
taste? It is nice and tender. It is a real ‘nice’ cut of meat and not fatty at all. After doing a little bit of research on this
dish, on wikipedia, I read that often rice can be added into the Seolleongtang, so that
is exactly what I’m going to do. I’m going to take my bowl of rice and plop it right
in. That is definitely going to thicken things up here. Let’s try that. Not too bad. Audrey is going to try the noodles. How are
those? They are really tender and really soft. Are they soft? Yes. The verdict: I can’t say I would eat this
soup again. I really wanted to like it but it is just too bland. It is white rice and
plain noodles and a white murky broth. There is no spice, so I prefer the Hajeonguk or
the Dtalktoritang. I am sad. Or the sundubu jjigae. Yes. Okay, so what did you think of the soup? Well,
I have to agree with you on this. It wasn’t my favorite. I did finish it but I do like
so many Korean spicy and flavorful soups. One of the ones love are some of the ones
you mentioned but also sundubu jjigae, kimchi jjigae and so many others. It just didn’t
quite hit the spot but it was okay. Today we are at a Japanese restaurant and
it is the kind of restaurant where the food just revolves around and you pick what you
want. Let’s see what we find. Sushi! Alright, so everything is completely self-serve.
The different color plates mean different prices. I’m a huge fan of salmon so I will
be eating a lot of the salmon today. I chose the grilled salmon here so I’m going
to take a bit of this and see. That looks like a happy customer. I am happy. Here we have the menu of all different sushi
you can get. Is that plural? Different kinds of sushi – that’ll work. They are all different
prices. There is a huge list, so it is basically you go here and you eat as much as you want
and afterwards they stack up your plates and you get a bill. It is time for me to try the salmon here.
You look like you’re really enjoying that. That is so good. This totally reminds me of
when I grew up. I grew up on Vancouver Island, Canada where I had smoked salmon all the time.
My Dad would be smoking salmon in the summer and this totally reminds me of home. I love
it. Time to put it in my mouth. How is the raw
salmon? It is really good. There is my hot tea. That looks like water
honestly. I don’t even know what this is. It is supposed to be green tea but maybe not. What are you doing here. I’m making myself
some green tea here. In Korean that is nokcha. I’m adding some green powder. We already have
hot water here and I will swirl it with a chopstick I guess. It certainly looks green. Yeah, that is some nice green tea. Alright, so six stacked plates. That is all
of the sushi we ate. That is close to eighteen dollars. We are in the kitchen in my little apartment
and today happens to be Seollal, the Solar – Lunar New Year – in Korea. A lot of the
places have shut down in the neighborhood. A lot of the restaurants are closed, so we
will be cooking in my kitchen. Look at what we have here – this is called Gunmandu. It
is going to be pan-fried mandu and these are going to be yummy. There are many kinds of different Korean mandu.
Mandu, being Korean dumplings – the ones we are having here are typically actually found
in Chinese Korean restaurants which are pan friend mandu and they are really golden and
crispy on the outside. There are a whole bunch of other different mandu – steamed mandu and
there is what is called Wang mandu which are huge mandu. Today we’re having the pan friend
mandu and it is cooking right now with a bit of oil. Here we have the gun mandu and they are getting
nice and crispy and you can see a little bit of golden brown. It is just the way we like
them. They’re almost ready to eat. During the Korean holiday of Seollal it is
actually one of the two biggest holidays of the year – the other one being Chuseok, which
is roughly around late September and early October. This one is typically in February.
The deal with this holiday is almost everything in the city, not just here in Yongin, but
in Seoul and everywhere else – everything shuts down and families get together cooking
traditional Korean foods. What is cooking there? We’ve got something
called chapchae. And chapchae literally means ‘mixed vegetables’ : chap is mixed and chae
means vegetables. It is Korean for vegetables. We are making mixed vegetables and if you
look down here the main ingredient is sweet potato glass noodles and when they are finished
cooking they look almost transparent. We’ve got a whole variety of different seasonal
vegetables here – mushrooms, various kinds of peppers. It looks good. This is it. This is our Korean style chapchae.
I’m going to grab some veggies along with the potato glass noodles. Oh, it is stringy.
How does it taste? Oh, it is good. There it is. It is still steaming and we have the mandu
over here. The interesting thing about a Korean meal and we’re eating it Korean style is that
all of the food is on one dish and then the other dishes are separate ones. In other words,
you don’t take half and put half and half. We just share. Everyone picks at it with chopsticks.
Exactly, you pick out at it right from the main dish. Audrey is going to try the gunmandu. Let’s
see how this turned out. Tasty? That is really good. Yeah? It is nice and crispy. You can
see the noodles inside. Let’s take a look. Wowzers – that looks good.