Korean Street Food – NETFLIX SEOUL – I Ate Everything From the Episode! | Gwangjang Market!
(chopping and traffic bustling) – [Female Food Vendor] – Oh.
(footsteps) (mellow bass guitar music and sirens) – We gotta go on the sideof the wall at this point.
Think we can make it.
(sirens) At the Dongdaemun Gate, thisis where they took a lot of the B-roll from the episode and I thought this wouldbe 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 seenthe Street Food episode on Netflix, specificallythe Seoul episode.
Today we are going on aKorean street food tour, and we're going to eateverything on the Netflix Street Food episode.
My friend Dan Gray whohelped 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 theroad towards the market and I just noticed this is the stall thatwas featured in the show, when they were talking about.
.
.
It was B-roll I think but when they weretalking 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 bysubway 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 GwangjangMarket 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 ofgimbap, the rice rolls, the soondae, the gianttubes of blood sausage.
It's an amazing market, such a good variety ofdifferent 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 myfriend Jeffrey and Rickmond.
– Hello!- Hello, hey! – I didn't even realizewe 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, thepurple arm wrist, arm bands.
Never need to choose whatyou'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 storyin the entire episode but there's kind oftwo parts to her story.
The first part, how shebegan, how she started, how she learned hercooking 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 shemakes, that she's known for, is her hand-cut, knife-cut noodles.
She went on to say that afterthe war, they would receive.
.
.
Her family, her parents wouldreceive rations of flour, and with that flour her momstarted making knife-cut noodles and so she remembers knife-cutnoodles from her childhood.
It was a big part of her growing-up years, and that has translated now into serving knife-cutnoodles and mandoo as well, at her stall at the market.
– [Waitress] Oh, I willget it how you like it.
– We've got seats right in front of where she's chops the.
.
.
Oh she's getting readyto chop them right now.
(speaking in Korean) – Just amazing to be sittingright 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 themarket as she's chopping, as she's rolling out those noodles.
She can do it like without even looking.
And I remember one ofthe things that she said is that she loves the waythe 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 ChoYoonsun's kalguksu stall, again (laughing).
(speaking in Korean) – And not only does sheserve the knife-cut noodles, but she even has hand-rippednoodles, 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 acertain amount per bowl.
– Yeah, yeah, yeah.
– [Mark] Oh kimchi is here.
(tribal drum beating) – [Dan] And there's somechili 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'vebeen here for a while, huh? – [Dan] Yeah, yeah.
– [Mark] This is the dippingsauce for the mandoo.
– [Dan] For the dumplingsyeah, 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 meatin 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 thesour 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, slightlydoughy noodle wrapper, yeah.
– This bowl is as big as my head.
That is the way toserve sauce right there.
(laughing) – Okay, going to trythe 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 adumpling, that's a tragedy.
I didn't even get to showyou the cross-section.
Okay, but it has a bitof 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 spicysauce 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 totake 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 haskind of the sweet/sour, slightly chili flavor with sesame seeds, and then you taste the seaweed.
That's really good, that's adish 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 arethe knife-cut noodles.
There's nothing better thanwatching them being made, her preparing them freshright before your eyes, right before your nose, and then just servingyou the bowl of noodles.
The like gummy texture of the noodles.
And then what's amazingis 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, howshe 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 witha good bite of kimchi.
Oh wow, her kimchi is amazing.
It's a young kimchi, it's not too aged.
because it doesn't havemuch of a sourness.
But perfectly crunchy, perfect chili.
That kimchi is amazing.
– Genius man.
– I just had to put the noodleinto the bucket of soup.
– No, that's what you're supposed to do.
– [Mark] Oh, that's howyou'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 thinkthe dipping method that Jeffrey and Rickmond were doingmight be the best solution.
(tribal drum beating) (Yoonsun speaking in Korean) – [Rickmond] This is— [Mark] Buckwheat noodles – [Dan] naengmyeion, puta little bit of mustard, it's really good.
– Naengmyeon, cool, I'mgoing try that next.
– The chewiness of this is so great.
(tribal drum beating) – [Mark] Need both handsfor this one as well, and then with that chili paste.
There's a little bit ofmustard 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 elastictexture 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 saidthey love that chewy sort of bouncy– – [Jeffrey] I'm like the chili master.
I make sure there are nowimpy bites in this video.
– There we go, now we're talking.
– [Dan] There we go.
(tribal drum beating) – I didn't wanna slurp, forfear 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 arereally 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 eatan amazing bowl of noodles.
And I got so wrapped up in the food because it was just too exciting and too much good foodwhile we were eating, that I forgot to tell youthe second part of her story.
11 years ago before she opened the shop, her family was in debtand they didn't know how they were going to find a way out, find a way to pay the debtto continue with life.
And so Yoon Cho decidedshe had to find a way.
She had some relatives thathad 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 stallthey were selling soondae, but that didn't go so well.
So eventually she decided tosell what she loved the best which were the knife-cut noodles.
Through her stall, throughmaking what she loved to do, her knife-cut noodles, she was able to turn her entirefamily 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 justchatting without looking, we have pretty mucharrived 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 agothat thing was full.
– [Dan] So this Honglim, soit's a famous banchan store.
So this is like thesecond generation of.
.
.
Third generation actually, of people running the banchan place.
They're famous for theirsoy marinated crab.
You want to get them where theyhave 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 rawroe, the orangeness of it.
– [Dan] Oh you gottahave 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 likemelted 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'scool, 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 crabbegin and the chili end? Holy crap.
– They're one in the same (laughing).
Oh, it's so good.
The crab just likesqueezes, like the texture of toothpaste coming into your mouth.
Because I'm finishing my last bite, I think she's about togive us something else.
– Oh, gamsahamnida.
– I think it's for cooling purposes.
– Really tasty.
– Oh yeah, that's thesweet, sweet sour milk, like the Yakult.
Conveniently locatedliterally right across the.
.
.
from the banchan placeis 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 actuallysee 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 nextthing 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 grinderwhich is going all the time, continuously rotating.
The mung beans are on topand 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'sa little bit of kimchi, and I think like green onion or leek.
Then the next process isthat she takes a scoop of the batter, puts it into.
.
.
It's almost more like anentire 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'stons 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 saidthat one would be better.
– Oh, ouch, hit my knee.
Okay, this is the spot, wegot 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 musteat 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 thiscorrectly 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'sgiving it that sweetness.
Sesame seeds, beef.
– [Dan] It's kind of likea fortified beef dish and it's supposed to give youa lot of strength and stamina, especially if you were outworking 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 likebreaks 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 becauseof the way it's ground.
It's actually shallow fried, so you really do tastethe 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 andput 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 itall 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 beanswith a little more meat.
– [Dan] Yeah, you're justadding 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 kindof milky, made from rice.
And Dan is explainingto us how well it goes with the pancakes, withthe mung bean pancakes.
It's pretty good.
We are leaving the amazingwarm aroma of the pancakes.
I think there's just one more thing left in the episode that weneed 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 therethat we're going to walk.
It's not far away, but it'soutside of the Gwangjang Market.
We're going to just walkthrough and get there.
(energetic EDM music) We are walking towards Dongdaemun.
It's just about a 10-minutewalk 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 differentsnacks that you can get, so different types offried stuff, drinking food, pancakes, hamburgers, hotdogs.
Anything that you want, youcan get it on this street.
– And also the newly invented Korean Street food snackcalled 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 foodsnack, that's for sure.
And wait until you see howcool it is and her story.
You can smell the steam, they're frying things.
Especially famous here is the Tteok-bokki, which is those ricerolls in the red sauce.
A lot of standing spacestreet 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 whatDongdaemun is known for, the shopping, the garments.
– Annyeonghaseyo.
(speaking in Korean) – So we've got the doughshe's making with the rice.
So it's like that crispyoutside 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 veryunique 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 standfor 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 baffleand her other creations you can see how methodical, how strategic she is, and she's like reallyfocused when she's making it.
It actually takes a long time.
It might take 30 minutes tomake 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 thenas she puts it down, because she just leaves iton that hot waffle maker, the batter seeps down toform 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 allthat 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 milksauce 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, lookat 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 justmelt into the whole thing.
And then the egg, yeah.
(tribal drum beating) (traffic bustling) – We have completed thisKorean 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, ittook 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 thankyou 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 bein the description box.
Again, thank you Dan.
Thank you to you for watching this video.
Please remember to give it athumbs-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, andalso click the little bell icon so that you get notifiedof the next video.
I'm going be publishing lotsmore street food videos, food videos, food tours, travel videos, and also there will be afew more Korean food videos in this series, which I'll have all the– You can watch all thevideos, 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 cannotcome to Gwangjang Market without having it.
That's great, that's wonderful.
I love it.
I eat it every time I come here.
.