#StreetFood
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
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Short filmTranscript
00:00In this video, I'll attempt to spend over $100 on street food in Korea's most infamous market.
00:06So let's be clear, this is not a tourist trap.
00:08This is a local market built by locals for locals.
00:11But today, I'm an outsider on a mission.
00:13I want to hunt down the wildest street food I can find and I want to spend over $100 doing it.
00:18Time to remove the contents from within.
00:24Alright folks, we have come to our first location.
00:26This is a seafood restaurant.
00:28You can tell because of the cartoons.
00:30I know it's who.
00:33This, I assume, is the proprietor, the owner of this establishment.
00:36He's got some unique food right off the bat, so let's take a look.
00:39Boom.
00:39Snails.
00:40Not just any kind of snail, this is a large snail.
00:42Over here, clams.
00:44They're kind of normal clams.
00:46He does have some other seafood we're not going to talk about.
00:52I have asked for five of these snails.
00:54And here, he's going to collect the snails.
00:55And we're going to see how he prepares them.
00:57They've already been boiling in a salty broth.
00:59But he brings them over here to this cutting board next.
01:01Step one, he takes the snail.
01:02He rips it out from its shell.
01:04He gives it a little bit of a rinse in the water.
01:06And he tosses him in with his buddies.
01:08From here, he cuts the snails into smaller, itty-bitty pieces.
01:12He's got every part of the snail is in there, including the poop sack.
01:15He takes all of that.
01:16He puts it on a plate.
01:17He puts that on a tray.
01:18And all of that is going to get doused.
01:19Oh, and then on the side, he puts a little bit of a red sauce, some raw onion, and he shows
01:24me the way to my table.
01:25Ham-sam-dan.
01:26All right, folks, this is our first taste of Korean street food for the day.
01:29Let's get into it.
01:30On this table, there's a lot going on already.
01:32Let me break it down.
01:33First of all, this is our panchan, or side dish.
01:40It's raw onion and raw garlic.
01:42On the side, for a little bit of flavoring, we have gochujang.
01:44This is a sauce being from red chilies.
01:46Meanwhile, this is makgeolli.
01:48Makgeolli is a milky white, lightly fizzy, rice-based alcohol.
01:52It's traditionally brewed using rice, water, and nuruk, a fermentation starter.
01:56Mmm, solo drinking in Korea.
02:01Ah, it's sweet.
02:02It's like a little chalky, and it tastes fermented, but not overly powerful.
02:05Let's talk about the snail.
02:06Every year, I feel like I hear stories about people getting bacteria or viruses from snails.
02:11And what I like to do is not listen to those stories, because I like snails a lot.
02:14We're going to give it a little bit of a dip in our red chili sauce.
02:20Mmm, there's literally a K-pop concert happening behind me somewhere.
02:24They're doing a mic test.
02:25Hopefully, you guys can still hear me, though.
02:26How's the snail taste?
02:27Well, the snail tastes just like that.
02:29It's between a sweet ketchup and a chili sauce.
02:31Meanwhile, those snails have been boiled for a long time.
02:34They softened up a good amount.
02:35They taste yummy.
02:37Mmm, I accidentally ate the poopy part on that one, and I like it.
02:40I'm not complaining.
02:41This is the best bit right here.
02:42Oh, that's just pure meat.
02:45Mmm, it's just the right density of meat.
02:48Not super chewy, but a little bit chewy.
02:49Let's talk about the price.
02:50This right here, $10.99.
02:52A lot more than I expected.
02:53I think it might be easier to hit $100 today, but we're going to find out.
02:56Let's keep moving.
02:57All right, folks, we've come to our next food stall.
02:59안녕하세요, 이모님.
03:01This is my auntie right here.
03:03You can tell because of the hair color.
03:04All right, let's talk about the foods here.
03:05Right now, she's mixing up spicy chicken feet.
03:07맞아요?
03:08닭발?
03:09닭발.
03:09Meanwhile, right here, that is pork skin.
03:12Remember that familiar ingredient we just talked about, gochujang?
03:15That is what is smothering these two meat dishes.
03:17Beyond that, over here, also with a healthy amount of that sauce, we have a bunch of random cow organs.
03:22Beyond that, if you go down here, you'll see they have a piece of a pig's head.
03:26Down here, they have some tripe.
03:27Then they have some squid.
03:29Probably stuffed squid, or else just very bloated squid.
03:32Those squids look like they ordered $15 of Taco Bell last night.
03:35Those are some fat squids.
03:36Beyond that, they have something I've never seen before.
03:38This is like a jelly-type noodle that is made from seaweed.
03:42Huh?
03:43Is that good?
03:43Does it go with something else?
03:44I have no idea.
03:45Let's order some of this food and find out.
03:47이모님,
03:47Step one, she puts some clothing onto the plate.
03:56Step two, she uses her giant spoon to scoop a large portion of pigskin onto that plate.
04:02But we're not done yet.
04:03I want to eat more.
04:05이모님,
04:06She takes another plate.
04:09And then I just get a random grab bag of assorted delicious meats.
04:13Okay.
04:14Wow.
04:15Take a look at that.
04:16What is this stuff?
04:17I think there might be a lung, some spleen, some liver.
04:20Uh-oh.
04:20We had a catastrophe right here.
04:22Let's just do that.
04:23And then nobody will ever know.
04:24Oh,
04:25She gave me some kimchi for free.
04:28At least I think it's for free.
04:30She's going to take some of this right here.
04:32From there, she puts on some cucumber.
04:34She hits it with some sesame seeds.
04:35And then she uses this soy milk sauce.
04:39And I'm going to need some lubricant to get this all down.
04:42We have our party starter right here.
04:43We have our food.
04:44Let's go eat.
04:45Course two is a doozy.
04:46A lot more food and a lot more money and a lot more bad decisions being made.
04:51This is not me getting drunk on YouTube.
04:54This is me experiencing the culture of Korea.
04:56Cheers.
04:59Oh, man.
05:00You know, it'll get you drunk.
05:01And I think it could take off your fingernail polish too.
05:03It tastes like chemicals.
05:04All right.
05:05Take a look at this.
05:06Over here, actually.
05:07Yes, thank you.
05:08This is big, gloopy, gelatinous portions of pig skin.
05:11Just absolutely caked in this red gochujang sauce.
05:15Let's give it a shot.
05:18Mmm.
05:18Chewier than I expected.
05:19It's got a little bit of kick too.
05:20You know, here's how I'll compare it.
05:22Mexican spiciness, you feel up here.
05:24Korean spiciness, you feel it out here.
05:26It gets in your throat.
05:30Also, good workout for your jaw.
05:32Moving on to our next food.
05:33But first, we have to cleanse the palate.
05:36I mean, destroy palate.
05:37From here, we have cow organs.
05:39This is every different part of the cow.
05:41This right here, I believe, is the liver.
05:42Let's give it a shot.
05:44Not liver.
05:45Pancreas.
05:46Very different flavor and texture than the liver.
05:48The liver is going to be kind of dry, chalky.
05:50But the pancreas is mushy, but not quite as spongy as lung.
05:53Is that helping?
05:53These good references?
05:54Relatable?
05:55Yes?
05:56Good.
05:56Moving on.
05:57Aside from the pancreas right here, we have some tripe.
05:59This is actually the same thing that you see right here.
06:01This is like a clean tripe.
06:02Tripe just came back from the dry cleaner.
06:04I mean, this one's a mess.
06:05Let's give it a shot.
06:08Mmm.
06:08That tastes pretty clean.
06:09Very good.
06:10Next, I found something else.
06:11It's hard to tell what that is.
06:12My guess would be, this is part of the cow's trachea.
06:14Sadly, in order for me to have a cow trachea, this cow had to undergo a tracheotomy.
06:18Now it's walking around the field going,
06:20I think I should stop drinking soju.
06:26Cheers.
06:30Oh yeah, that's trachea.
06:31It's really hard.
06:32It's like pure cartilage.
06:34My Lord.
06:35Done.
06:36Delicious.
06:36No.
06:37That needs to be cooked separately.
06:38It's very, very, very, very hard.
06:39So these are the cow organs.
06:40You get the point.
06:41But this, this is something I didn't expect to find today.
06:43They're telling me these are not noodles, but it's a seaweed gummy.
06:46It's in a soy broth.
06:48Wow, that was quite a mouthful.
07:00I would say, hey, if you're eating this, eat less.
07:02Both at a time and in general.
07:03This is a giant bowl of weird jellies.
07:05And the taste is even more strange.
07:09It tastes like when a beach ball's on a hot summer day, how it smells like a certain type
07:13of plastic.
07:15Okay.
07:16The broth is like a very watered down soy milk.
07:18Is it amazing?
07:19No.
07:20No, but it's fun.
07:22And for me, it's a food I've never seen before, and I'm happy to see it here.
07:25And then when I leave, I'm happy it'll stay here and not come with me.
07:28So that is course number two.
07:29But let's talk about the price.
07:30For each of these foods, it's about $6,001 or $4.39 each.
07:35So I can see we are well on our way to spending $100.
07:37Let's keep going.
07:38All right, folks.
07:39One of the fun things about this market is that you not only get to eat the food and buy
07:42the food, but a lot of the food you can see being made.
07:44Example, this.
07:45This right here is a food known as huajah.
07:47Huajah are just dry snacks.
07:49They have all different shapes, all different textures, and all different types of huajah.
07:53They also have every different size of container, too.
07:55Costco has nothing on this.
07:57Oh my God.
07:58Take a look at this right here.
07:59This is quite literally 20 pounds of snacks.
08:02So these are all made from puffed rice.
08:04The way they make it is amazing.
08:05It's loud, and it's the way they've been making it for decades.
08:08Let me show you.
08:10Right here, we have some kind of medieval steampunk snack-making device.
08:15Right now, inside of this contraption, he has sealed a load of rice plus some other ingredients,
08:20too.
08:20When he opens this up, it's going to make an explosion, and out is going to come those snacks.
08:25It's like a cannon full of yummy flavors.
08:27He just has a simple motor on here with a rubber belt that keeps this thing rotating constantly.
08:32And right here, what he's looking at is a pressure gauge, making sure it hits the right amount of pressure.
08:37He removes the heat.
08:38Here we go, baby.
08:39He puts on the net.
08:40Time to remove the contents from within.
08:44Oh my God.
08:48That was so awesome.
08:50Wow.
08:51The smell that comes out of there.
08:52That's amazing.
08:53You've never seen snack-making like that.
08:55So right here, we see the snack that just came out of this machine.
08:58It's fresh.
08:59It's hot.
08:59This is not actually rice.
09:01It is puffed wheat.
09:02This looks just like a cereal that we have in the USA.
09:04So it is puffed wheat that's basically been glazed with honey.
09:07You mix that with milk.
09:08You mix that with sugar.
09:09It's delicious.
09:10That's essentially what he just made here.
09:12Very cool.
09:12All right, folks.
09:13So that is the snack-making process, but let's talk about the results.
09:16This one, that is actually puffed corn.
09:18Not puffed corn, but puffed corn.
09:20Over here, puffed rice.
09:21And then finally, right here, we have what we just saw.
09:24This is puffed wheat.
09:25So I purchased this for myself, and it cost $3.66.
09:29Let's give it a shot.
09:30Cheers.
09:33Mmm.
09:34It's not bad.
09:34Is it a sugary sweet?
09:35No.
09:36Is it a little bit sweet?
09:37Yes.
09:37This is suitable to the old folks' palate.
09:40New people, I mean young people, who I guess are also new people, they have a whole new generation
09:44of snacks.
09:44The sugar level on those are through the roof.
09:46But this right here is something semi-sweet, very humble, and very traditional.
09:50And it tastes like toasted wheat, too.
09:52Moving on.
09:52One of the things that makes this market so controversial is the live animal component.
09:58Well, also the dog meat, I guess.
10:00Behind me is a seafood section with plenty of live animals and some dead animals, too.
10:04We're going to try to film it, but we're not sure if we're going to get kicked out.
10:06Let's see what happens.
10:07Annyeonghaseyo.
10:08So this is a live turtle section right here.
10:10And then right here, they also have big old eels and turtles.
10:13I mean, this looks like a big, beautiful painter turtle.
10:16We are continuing down deeper into the market.
10:18Right here, you can see just a big variety of different live, fresh fish.
10:22They've got the oxygenators here to put air into the water.
10:25And then, oops, a random bottle of soju.
10:27Damn eels getting drunk again.
10:31Here you can see even more turtles.
10:33I'm told some of them are for consumption.
10:34Some of them are used as pets.
10:36And sometimes they're turned into a juice for health benefits.
10:38I can't think of anything worse than drinking turtle juice.
10:41Oh, he's getting out.
10:42Come on.
10:42You can do it.
10:43Don't go.
10:43Oh.
10:45Wow.
10:46Taekwondo.
10:46She really just kicked that turtle in the face.
10:48Unbelievable.
10:52Let's talk about the location that is behind me now.
10:54This is a meat buffet.
10:55It is a buffet that costs $7.32.
10:58What can you eat for that?
10:59Well, all of the duck wings you want.
11:01Chicken wings?
11:02No.
11:02Duck wings.
11:03Also, they give you a bottle of soju.
11:04That's a great deal.
11:05Let's go take a look.
11:06I'm telling you, this market is all about old dudes and day drinking.
11:09That's what's happening here.
11:10They're so kind.
11:11They've just made room so I can join the buffet.
11:14Sorry.
11:15Sorry.
11:15Sorry.
11:16Wow.
11:18All right.
11:18So, guys, I've just sat down and they give me some side dishes right here.
11:21We have kimchi and this looks like dwanjong or fermented soybean.
11:24Here we have some fresh chilies and some raw onion, too.
11:28Meanwhile, I've been given a bottle of soju.
11:30I'm going to see if I can make some friends with these guys.
11:33There.
11:33Soju kachi mashigo shippa.
11:36Oh, kamsamnida.
11:37So he's pouring some for me.
11:38He's pouring way too much for me.
11:39Oh, my God.
11:40And then I will pour some for him.
11:42Kachi, kachi, kachi.
11:43Chan.
11:44Bravo.
11:45Bravo.
11:45Okay.
11:46He says bravo.
11:49Ah.
11:50It's always a complete disaster.
11:51The soju is just one part of this buffet.
11:53The other part right here would be the duck wings.
11:56You can see these look like they've been fried.
11:58Beyond that, there's some other meat down here.
12:00I'm going to grab this one right here.
12:01Perhaps we're going to find out why exactly this is a buffet.
12:04Because it seems like this would be dangerous in the USA.
12:06If you had chicken wings and you gave people a 40 and unlimited chicken wings for $10, that
12:10ends with bankruptcy.
12:11This, let's find out.
12:12I'm going to split it in half.
12:16It's pretty good.
12:16It's cold, fried, greasy duck wing.
12:19The meat is dark meat.
12:20The fats have kind of congealed a bit.
12:21It's not bad.
12:22That said, it's not a ton of flavor.
12:23I'm going to try adding some of this soybean paste.
12:25I'm not sure if that's the right way to eat it, but it tastes right to me.
12:30The soybean paste is very salty.
12:32It's got a deep umami flavor.
12:33You mix that with the meat, it really brings out the flavor.
12:35Hold on, I got something on my face.
12:42There we go.
12:44Nice.
12:44So aside from the wings, I'm told that this big pile of meat is a combination of different
12:48pork and duck parts.
12:49It's up to you to kind of grab it, gnaw on it, and figure it out.
12:52This one looks porky to me, but it's hard to say for sure.
12:56Oh yeah, that's pork.
12:58Dredgy gogi.
12:58Dredgy gogi.
13:00Skin.
13:01Duck skin.
13:02Oh, I'm wrong.
13:03It tastes very gamey, but it's a thick, nice texture.
13:05I kind of like it.
13:06All right, what else can we find in here?
13:09No idea.
13:09I feel so lost.
13:10What it is most certainly is very fatty.
13:12This looks like it could be a duck gizzard.
13:15Eagle boil.
13:18Duck.
13:19Okay.
13:20All right, it's duck.
13:22Mmm, super greasy, strong flavors, a little bit gamey, and they've just put a ton of salt
13:26and a ton of seasonings in this general area right here.
13:29The more I eat this, the more I like this.
13:30I'm told there's also no time limit here, so I'm assuming people just stay and eat and
13:34drink and drink and eat.
13:35This is really a hidden gem of Korea.
13:38All right, I got to save some stomach space.
13:39Let's keep moving.
13:40All right, folks, we've just run into the absolute most controversial food you will find,
13:44not only in this market, but in this country.
13:46I'm talking about dog meat.
13:48Mmm, yes.
13:48Something that still exists in Korea.
13:50Now, you won't find that in the tourist market, but you will find it in a place like this.
13:54This is a tradition that still exists, but that is quickly fading out from this country.
13:58Ah, can you do it?
13:59No, it's not.
14:01No, no, no, okay.
14:04She said no.
14:04So here's what we're going to do.
14:05Instead of focusing on the dog meat, I'm going to show you a different food, and then I'm
14:08going to tell you what's happening with dog meat these days in Korea.
14:11Let's go.
14:12All right, folks, we have something much more appetizing than what we just saw.
14:14Right here, we have small four contestants that have been mixed with a load of the red chili
14:18sauce.
14:18The smell is pretty good, but then there's this.
14:22This is Korean fried chicken.
14:24Here, they're doing something pretty unique, which is frying the entire chicken whole.
14:28This whole vat is completely full of oil and about 20 different chickens.
14:32My goal is to buy one of these chickens and eat it.
14:37All right, folks, it is 1 p.m. right now.
14:40This market is peak fun.
14:42Everybody is drunk.
14:43Everybody is old.
14:44Everybody is eating some kind of weird Korean food I have never seen before like this.
14:48A pork intestine salad, but we're going to get back to that soon.
14:51First, let's talk about dog meat, the elephant in the room.
14:55So, do people eat dog in Korea?
14:59Yes, but it is so different from how it used to be.
15:02I first moved to Korea in 2008.
15:04Back then, people didn't really have dogs as pets, but these days, it is so common for
15:08Korean people to have dogs as pets, and I would say their sympathy towards dogs has increased
15:13a lot because of pet ownership.
15:15There's also this international pressure on Korea.
15:17I think some people look at this country and they go, hey, listen, you're a developed
15:20country.
15:21This is inhumane.
15:22Get your sh** together.
15:23As of 2027, Korea is supposed to be banning the consumption of dog meat.
15:28So, from that point, they will only still be killing millions of cows and pigs and chickens,
15:33but no dog.
15:34Nards.
15:34Wait, what?
15:35This, this is a combination made in heaven.
15:38Look at this fried chicken.
15:38It is so golden brown, crunchy, perfect.
15:41And then this is its ugly stepsister right here.
15:43We've got tons of sesame seeds on top.
15:45We have some greens, we have loads of intestines, and then we have glass noodles in there, too.
15:49Step one, take some greens.
15:51This is a songchu.
15:52Hit that with a little bit of intestines and other items.
15:55Toss in some whole raw garlic.
15:57Roll it up.
15:58Give it a little bit of a dip in this red chili paste sauce and toss it back.
16:04Mmm.
16:05Mmm.
16:06Mmm.
16:07There's so much going on there.
16:08First of all, these are perilla leaves.
16:09It's a very strong-tasting leaf.
16:11Tastes like perilla.
16:12Beyond that, well, the whole garlic, that added quite a punch of flavor as well.
16:16The intestines are very spicy, very chewy.
16:20It doesn't taste super gamey.
16:22You can get some of the animal fat from the intestine, but, you know, it's just like eating a nice noodle salad.
16:26I'm going to make some of those glass noodles with the intestines.
16:30Mmm.
16:31The glass noodles are very tender and slippery.
16:33Meanwhile, you've got those intestines a little tougher, a little chewier, a nice contrast in texture.
16:37So that is our intestine salad, but right here, we have fried chicken.
16:41This looks glorious.
16:43This is a piece of the breast.
16:44Crispy skin.
16:45Luscious breast.
16:46Let's give it a shot.
16:47KFC.
16:47Korean fried chicken.
16:51Juicy and perfectly seasoned.
16:53I love it.
16:53That's a good dog.
16:55Did you see my point?
16:5615 years ago, that dog would have been on a serving platter.
16:59Now, it's a cute pet.
17:01Okay, that was just a breast, but I really like dark meat.
17:04Oh, yes.
17:05Let's get the bone out of there.
17:06This is the final product.
17:08Super fried, crispy, golden skin, and then juicy dark meat on the inside.
17:12Let's give it a shot.
17:13After a close-up.
17:20Mmm.
17:21Super crunchy.
17:22There's a wonderful seasoning worked into that batter.
17:24And then that dark meat.
17:25It's juicy.
17:26It's delicious.
17:26So that is meal number 79.
17:28Let's talk about the price.
17:29Starting with this, the intestine salad coming in at $8.05.
17:33Then right here, the whole chicken, $6.59.
17:36To me, I say that is a steal.
17:38Let's keep moving.
17:40From the fried chicken, we are moving on to some chickens that are not yet fried.
17:44This is another live animal portion of the market.
17:46Right here, we have some chicks.
17:48Right here, we have some very young rabbits.
17:50I'm not sure if these are for pets or for, you know, the other thing.
17:55And then here, we already had duck.
17:56Well, guys, this is where it starts.
17:58It's so wild to be just on the outskirts of this city of, like, 15 million people.
18:03And then there's just a pen full of chickens right here.
18:05We have these white kind of silky chickens right here with the black meat.
18:09Often used for medicinal purposes.
18:11And then these look like some young turkeys.
18:13Hey, do people butcher the chicken here or they take it home alive?
18:16They just, like, they kill themselves.
18:19The chickens kill themselves?
18:20No, no, no, no, no.
18:21Quick question.
18:22Yeah.
18:22Why not just go to the store where they already butchered the chickens already?
18:26Why butcher it yourself in your house?
18:29Cheap.
18:33All right.
18:33There you have it.
18:34All right.
18:34Thank you, Korean man.
18:36So, as far as I can tell, these are all the live animals that they have for sale here at this market.
18:41Let's go find some unalive animals and eat them.
18:43Right now, there is a live event.
18:52There's singing going on right now.
18:54And there is an absolutely brave, beautiful, and courageous woman singing.
18:58You have to see this lady.
18:59All right, folks.
19:10We have entered the portion of the market that is entirely restaurants.
19:13Take a look down this way.
19:15You can see, even though it's 2 p.m., this place is not slowing down.
19:18People are here.
19:19They're here to drink.
19:20They're here to eat.
19:20And they're here to have a good time.
19:21You never know what you're going to find here.
19:23Down every corner, down every path, there's something different right here.
19:26Again, more pig skin.
19:27But we also have a cute little scrunched up pig face.
19:29Beyond that, we've got the fried section right here.
19:32We've got some fried potato, fried pumpkin, and this looks to be some fried calamari right here.
19:36Right here behind me, this woman is making one of Korea's iconic pancakes.
19:40This is a seafood and onion pancake.
19:42It is sizzling.
19:43You can see there are pieces of squid inside.
19:45Don't get too close, camera guy, because you will literally drop the phone into the oil.
19:49And if you do that, she's also going to serve the phone to her next customer.
19:52This one is just being completed.
19:54That is some delicious drinking food.
19:55All right, let's keep going.
19:56Right here, you can see this market's most famous meat buffet.
19:59So you saw the duck earlier.
20:01Here, they're doing it with pork.
20:03There's a giant heated trough, essentially.
20:05These pigs were initially eating from a trough, and now these humans are eating that pig from this trough.
20:10It's the circle of life.
20:11As delicious as this looks, I want to find something a little bit different, something that we haven't seen yet.
20:15So let's keep moving.
20:15All right, folks.
20:16I have stumbled upon another very unique food.
20:18Come take a look at what we have here.
20:19An assortment of different fried creatures, including quail split open.
20:23And also, something I've never seen before here in Korea.
20:27Boom.
20:27A whole fried frog.
20:29I'm going to be ordering both of those.
20:30Right now, you can see she's actually frying the frogs right here in this big wok.
20:35Oh, she's going to show us?
20:36Right there.
20:37Oh, those are some fat frogs.
20:39So she's going to finish frying up those frogs.
20:41We're going to get our meat and head to a different table.
20:43Let's do it.
20:47Listen, if I learned anything so far from this market, it's that this is an excellent place to pick up 70-year-old Korean women who are wasted.
20:54Look at these two ladies.
20:55Hey, I know so.
20:56Yeah.
20:58I'm just saying, if that's your thing, you will clean house here.
21:00A lot of widows.
21:01A lot of widows.
21:02Speaking of picking up chicks, take a look at these chicks right here, also known as quails.
21:06I love this recipe.
21:08I love, I love, I love, I love, um...
21:18Now, I love seeing food like this pop up when I come to Korea.
21:21Oh!
21:22I bet she's single.
21:25Sonny, you're married.
21:26Right.
21:27Stay focused.
21:28Back to the meat.
21:28As somebody who used to live in Korea for eight years, it is very cool to stumble upon new things, especially new species.
21:34The quail.
21:35Basically, the same thing they did to that fried chicken, they've done to the quail here.
21:38They've chopped it into about eight tiny pieces.
21:45God, you need a good set of dentures for this.
21:46It tastes okay.
21:47Let's find a juicier piece.
21:48All of this is pre-fried and pre-cooked.
21:52And part of it has warmed up again, and part of it hasn't.
21:55This is a lot of room temperature quail.
21:56Moving on to the frog.
21:58They're big.
21:58They've got giant quads.
22:00They're juicy.
22:01And also, these frogs are exchange students.
22:03They're not from here.
22:04These frogs are actually American bullfrogs.
22:06They are an invasive species.
22:08I like that they're making use of a bad problem.
22:10They have an invasive species.
22:11Why not eat them?
22:12This is what we want right here.
22:13That is pure frog jumping power.
22:15Then, instead of the usual gochujung, they have this.
22:18What looks to be a salt and pepper mix.
22:19Give it a little bit of a dip and throw it back.
22:23That is good.
22:23Some people say it tastes like chicken.
22:25To me, it's something between fish and chicken.
22:27Thicken.
22:28Chish?
22:29But no matter what, it's delicious.
22:30If you have to choose between quail and frog, go frog.
22:33Although the frog costs twice as much, but it twice, twice as good.
22:36But it tastes twice as good.
22:37Let's talk about the price.
22:38For four quails, the price is $7.32.
22:41But for four frogs, it is $14.64.
22:47Today, I went to Korea's most controversial market.
22:49But instead of being offended, I was flattered.
22:51I was humbled by the humility and friendliness of the locals here.
22:54When you go to a market like this, it has a real countryside kind of vibe.
22:59See?
23:00Lady carrying boxes.
23:01Very rustic.
23:01This market has captured the real soul of Korean people.
23:05S-E-O-U-L.
23:07So, you know what I like that?
23:09But today, I attempted to spend over $100 on street food.
23:12I ate 12 street foods and all, but was it enough to spend over $100?
23:15Well, we're doing the math now, and it turns out, in fact, that I spent...
23:20$78.67.
23:23So, did we miss our target?
23:24Yes.
23:24But in the meantime, we learned something.
23:26We learned that this is a market full of affordable food,
23:28and we learned that smiles are always free.
23:31
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