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) werevery abundant. apparently, it originated from an area we'vebeen to before, songtan. the ingredients in budae jjigae are oftensimilar to what would be in other korean stews. the main difference being that things suchas spam and hotdogs, which you can see audrey moving around here (and she stopped) werefound around the american bases. there is
also a kind of fusion stew, so there can beany 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 sincewe're both a little bit sick. i've had a cold for two weeks. booh!
the korean traditional porridge, also knownas juk, is considered a very healthy meal and it is often eaten when someone has digestiveissues or a cold or something like that. this hobakjuk, this pumpkin juk is somethingthat i love and i've had many times but this is going to be audrey's first time. it isvery 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 (pumpkinporridge) is made with glutinous rice, so it is very thick. as you can see there arebig rice ball chunks. yummy! i'm just dishing
it up. i'm having the massive rice ball here. itis extremely chewy. apparently, on a korean game show many years ago someone actuallychoked on one of these. that's pretty awful, so i'm going to chew mine well. the pumpkin porridge is considered slow foodwhich 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 galbirib okay. it also has various kinds of vegetables
and glass noodles. it's a very ummmm nutritiousmeal 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 allthe 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 ofhere 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 noodlesat the very bottom. they're very slippery. very tasty.it comes with various side dishes such as
pickled radish, kimchi, and a spicy dippingsauce 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 emptiedinto the bowl. we are at a korean restaurant right now andwe're going to be cooking our own barbecue. we will be grilling our own meat here at thetable 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 usuallybring you a pair of scissors to cut your meat instead of slicing it for you. they let youplay chef at the table. it is almost like doing surgery here. little snippets of meatbeing put onto the table. now we just finished cutting up all of thepieces of meat and we're just cooking them a little bit longer. we want them nice andcrispy. they have a lot of fat so i am trying to melt some of that away. this is going to be one delicious bite. samgyeopsaland ssamjang. tasty! how does it taste? it tastes great.
okay, i am going to show how we have thisdelicious korean barbecue the korean style way. first, what we do is we grab a nice pieceof leafy lettuce here and then we take a piece of the samgyeopsal (which is meat) and wedip it into this red sauce just like this pop it onto the lettuce, grab some springsand put those on and a piece of garlic. that looks delicious. it is going to be good. thenwhat you do is roll it into a bite sized shape - just like this - and some people take severalbites 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. itwas a very filling meal. i have no room for dessert. that is it. i'm hungry! i am hungry and this is my hungryface. i'm going to devour food. today we're having a special korean meal calledbulgogi which literally translates as fire meat. paygo pa in korean paego payo means i am hungryand that is exactly how i'm feeling now. i'm hungry!
in korea the youngest person at the tableis supposed to pour the drinks for their elders. respect your elders! respect! we are now cooking the bulgogi and the pulgogiis marinated beef strips in a lovely sauce. so audrey here is stirring the bulgogi andit is near the final stages of being cooked and the meat is really starting to look donehere. i'm going to do a little demonstration onhow to eat bulgogi. so you grab a lettuce leaf and then you take some meat and plopit in there and you put some of this sauce (the samjjang). what else can we add? maybea little seaweed. sure, you can add whatever you want. and then what do you do? then wejust roll it all up into a little ball and
stuff it. is it good? you look like you'realmost 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 calledcheonsik and in korean cheonsik means set course meal. that is why we have a lot moreside dishes than usual. we have a special kind of rice today and it is purple in colorand it has some kind of beans and also a nice looking date. special times! these are our lovely side dishes. let's startover here. so we have the tofu which is called dubu in korean and it is all dressed up. thislooks like some kind of raw meat and we're not sure what it is so we haven't touchedit. oh, it is octopus! i see the tentacles.
look on this side. yummy. are you going totry that? this one is our favorite is it not? what isone of the ingredients? this is pumpkin and potatoes. yeah, kind of like a pumpkin potatosalad. it is similar to a potato salad in western culture. this bulgogi meat is very popular in koreabecause it has a sweet flavor to it and it is also really popular in mcdonald's and lotteriabecause they use it to make burgers. the rice has been sitting in the stone potfor 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 knowwhat, as much as i love all the korean food in my neighborhood - and there are some awesomestuff - and even beyond korean food (there is japanese food, chinese food and all kindsof food) but when it comes to my personal favorite nothing beats a good pizza. i amsuper lucky that i found a place that serves up great pizza. i mean just take a look atthis - it is loaded with toppings. this is the combination pizza. it has got cheese - ithas got everything. all dressed and all loaded. we are just going to scarf that down somethingfierce. are you ready to eat? yes.
delicious right? that looks pretty big baby. tasty? look atyou. oh, the pizza looks so good. gooey gooey cheese. today we are eating our dinner out in theparking lot. we did try a few restaurants in the area but they were all closed on sundaynight. 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 eveningyou 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 koreanfeast - it is fried glazed chicken with a
massive jug of beer. you wouldn't think that fried chicken is avery korean dish but it is super popular. in my neighborhood alone, we have more thanfive 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 itin your mouth. and that there in front of us is three litersof 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'regoing to toast to an excellent time here and
backpacking adventures in malaysia. that isso much beer. tell us about beer. well, in korea there arefour major beers. there is the one we're having now - cass. there is one called ob, cafriand hite. there is the chicken. look what we've gotthere. our food has arrived. it looks like a deep-fried pop corn chicken with perhapssweet 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 wholecup of beer. otherwise, the chicken would be all done and we'd just be left with beer. what are the biggest cities in korea? namesome 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 andkorean. poetic? i'm just going to teach you
korean bar etiquette here okay. say you'vedepleted your anju. if you want more you call the waiter over and you say 'yogiyo' and thenyou ask them 'doh juseyo' which means fill it up. i'd like some more. okay? what elsecan you say? that is pretty good. alright, so say you're eating our meal like this, whichis delicious. show us how. and you really like it - you can say 'mashiseoyo' or if youwant to add emphasis you can 'neomu mashiseoyo' or 'cheongmal mashiseoyo' that means it isvery delicious. nice! sam keeps saying no more chicken until youdrink beer. no more chicken! well, just watch. hahaha! this is my chicken. this is the final beer update. look, we completelydepleted 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 weekendi would expect to wake-up late and maybe have some waffles or pancakes for breakfast butinstead i've been dragged out of my apartment way too early to eat ox bone soup. in thecold! i'm on? woo! one of the nicest things aboutthis restaurant here is that it has the heated floors, which in korean is called ondul. wewere walking around in the subzero temperatures and now we're warming up our butts on theground. what has arrived at our table is called seolleongtangand it is an ox bone soup with brisket. this
is what it looks like - it has got kind ofa 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 andwe also have some veggies and kimchi that we can supposedly add to our soup. kimchiin a jar. i think this is what we add to our soup - all kinds of onions. oh, more of theradish kimchi. she is chopping up the kimchi. that is howit 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 islike water. yeah? let's add more things to it. okay.
we've just grabbed the salt - hopefully thiswill 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 isbetter but it needs more. lots more! we've found even more seasonings here. we'vegot 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 ittaste? 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 thisdish, on wikipedia, i read that often rice
can be added into the seolleongtang, so thatis exactly what i'm going to do. i'm going to take my bowl of rice and plop it rightin. that is definitely going to thicken things up here. let's try that. not too bad. audrey is going to try the noodles. how arethose? they are really tender and really soft. are they soft? yes. the verdict: i can't say i would eat thissoup again. i really wanted to like it but it is just too bland. it is white rice andplain noodles and a white murky broth. there is no spice, so i prefer the hajeonguk orthe 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 likeso many korean spicy and flavorful soups. one of the ones love are some of the onesyou mentioned but also sundubu jjigae, kimchi jjigae and so many others. it just didn'tquite hit the spot but it was okay. today we are at a japanese restaurant andit is the kind of restaurant where the food just revolves around and you pick what youwant. 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 willbe eating a lot of the salmon today. i chose the grilled salmon here so i'm goingto take a bit of this and see. that looks
like a happy customer. i am happy. here we have the menu of all different sushiyou can get. is that plural? different kinds of sushi - that'll work. they are all differentprices. there is a huge list, so it is basically you go here and you eat as much as you wantand 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 ofwhen 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 loveit.
time to put it in my mouth. how is the rawsalmon? it is really good. there is my hot tea. that looks like waterhonestly. 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 myselfsome green tea here. in korean that is nokcha. i'm adding some green powder. we already havehot 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 allof the sushi we ate. that is close to eighteen dollars.
we are in the kitchen in my little apartmentand today happens to be seollal, the solar - lunar new year - in korea. a lot of theplaces have shut down in the neighborhood. a lot of the restaurants are closed, so wewill be cooking in my kitchen. look at what we have here - this is called gunmandu. itis 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 foundin chinese korean restaurants which are pan friend mandu and they are really golden andcrispy on the outside. there are a whole bunch of other different mandu - steamed mandu andthere is what is called wang mandu which are
huge mandu. today we're having the pan friendmandu and it is cooking right now with a bit of oil. here we have the gun mandu and they are gettingnice and crispy and you can see a little bit of golden brown. it is just the way we likethem. they're almost ready to eat. during the korean holiday of seollal it isactually one of the two biggest holidays of the year - the other one being chuseok, whichis 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, butin seoul and everywhere else - everything shuts down and families get together cookingtraditional korean foods.
what is cooking there? we've got somethingcalled chapchae. and chapchae literally means 'mixed vegetables' : chap is mixed and chaemeans vegetables. it is korean for vegetables. we are making mixed vegetables and if youlook down here the main ingredient is sweet potato glass noodles and when they are finishedcooking they look almost transparent. we've got a whole variety of different seasonalvegetables 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 manduover here. the interesting thing about a korean
meal and we're eating it korean style is thatall 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'ssee how this turned out. tasty? that is really good. yeah? it is nice and crispy. you cansee the noodles inside. let's take a look. wowzers - that looks good.
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