00:00This is the kind of food almost no Korean can say no to.
00:03The texture's so unique.
00:04One bite feels like you're tasting a hundred different side dishes at once.
00:08They start by tossing pork into a giant mixer.
00:11In goes black pepper, spices, shredded carrots, chopped chives, bean sprouts,
00:17basically 20 or 30 kinds of veggies, and then a huge handful of shredded cheese.
00:21As the machine roars, the meat and veggies slowly blend together,
00:26turning into this smooth, slightly chunky filling.
00:29Next, workers stuff the mix into casings that have been washed until they're crystal clear, soft, and springy.
00:36One hand holds the stuffer, the other carefully controls the pressure, so the filling goes in nice and even.
00:42Little by little, the sausages take shape, plump, shiny, tight-skinned,
00:47like a row of flavor bombs just waiting to hit the grill.
00:50Once they're formed, they get tied off into links and simmered in hot water until half-cooked,
00:56locking in all that veggie crunch and juicy meat flavor.
00:59Then it's on to the charcoal fire, where they slowly roast.
01:02Inside, the cheese melts, and when the heat hits it, you hear that irresistible sizzle.
01:08By the time it lands on the table, you can't wait.
01:10One bite, the skin snaps, the filling bursts with juice, and you just keep going back for more.
01:16So, let's open it.
01:18Let's go to the Girl Coffee with kung fu äh to the Labian at Children's Day
01:21at the Deaf.
01:22See you soon.
01:22You got good.
01:23There was another good season.
01:23There was another intense
01:31or bip-r hassle of heavy-ri.
01:33The label is very flexible.
01:34I love it.
01:35The last step of what people want to sacrifice and revenge was taken to us and hid infectious heat
01:37minorities that we're very close to everyone.
01:38Well, some of the bigih-ri.
01:39One June-ri.
01:40I think that I greatillä»
01:42was very likely to be very difficult for you.
01:43Can you see me after the camera?
Comments