So we have three reasons to be really excited
today. Number one, great weather after a really cold
week. Number two, we have just moved into a new
apartment near Seoul station (서울역) and we know a lot of really good restaurants here. And number three, today we are having Gamjatang
(감자탕) for lunch. Yeah, that is really exciting. And it is at least ten degrees warmer so let’s
walk on over to our restaurant and fill our faces with Korean food. So we are both super excited about this dish
because it is one of our favorites soups. It is so so good. Yeah. This Korean soup slash stew is one of the
most hearty ones you can have in all of Korea. We’re so excited to be here. So if we take a look down here I’m going to
explain a bit of what is in this dish. So it is basically the gamjatang (감자탕)
is a pork spine stew. It also has potatoes, it has parrilia leaves,
it has ground sesame and it has a bunch of other vegetable ingredients as well. And it also has glass noodles that are already
in there but we ordered. That is not enough for Sam. NO. We ordered a special supplement of ramen (라면)
which we’re going to pour in a little bit later. Ah, we want to wait for it to cook a bit longer
before we add that. But yeah, it is such a nice Korean stew. And if you can believe this if you look down
here one more time this is actually the small version of this. The small size. Yeah, you can get also get a medium and large
and that would make the most sense if you were with a group of maybe say three to four
people. Friends or family. A group of people. Friends, family. So we’re going with the smaller portion which
actually isn’t very small. Okay so they have come and turned down the
fire so I think it is ready. We let it cook for about ten minutes. It is still bubbling up a storm though. That is some serious bubbles. Check that out. Some serious action. So I’m going to dish it up. Look at all of that steam. My gosh. The pork spine and let’s add the ramen (라면)
noodles which Sam was really craving. Yeah, that was a must addition for me. Oh my. I mean when it is only two thousand Won (원)
extra to add it. Why not, right? There you go. Some broth. We’ve already got a parrila leaf in there. You’ve got yourself a nice big portion. Oh that is for me? That is for you. Oh my. Lucky me. And you’re going to serve up yours as well? Yes. I’m going to claim this potato for myself. Yeah. So what is cool about this dish is that it
dates back to the Three Kingdom Period of Korea which is a very long time ago and it
is from Jeolla Province (전라도). JeollaNamdo province (전라남도) if I’m
correct. So that is really cool and I think we’re ready
to eat it soon. Yeah, enough information. Let’s dig in. Alright, so now comes the dissection process. So I’m going to use my chopsticks to pick
off the meat off of the pork-spine. Yep. And the meat has been cooking for a really
long time so it is like super soft and tender. And just so you know we have a special bowl
here that we put the bones eventually. But we’re not quite at that stage yet. Yeah, we’re still at the stage of eating the
meat. Yeah, so this dish like you really have to
work for it to enjoy it. It is quite a bit of work to get at the meat
but it is so tender and it just falls apart. So I really enjoy it. I’m really excited for this. You’ve gotta have some. You’ve got to admire a dish where you have
to do a little bit of the work yourself. Let’s see. Let’s try that. Mmmm. How is it? Oh my gosh. The meat like melts in your mouth. It is so so tender. So tender. And is the broth of the soup spicy? Yeah, it is one of the spicier broths. It kind of looks like a bit like it has a
gochujang (고추장) base. Like a red pepper paste. Yeah. Yeah. And we have a bit of this. If I remember correctly this should be kind
of like a mustard. Kind of a mustard. Like a green mustard. Let’s see. Dip a bit with the meat. Put it in there. Mmmm. Gives it a bit of a kick? Oh my gosh. You’re going to love this. This is so good. I’m loving it. Yeah. So before I try my gamjatang (감자탕) the
first thing I want to point out is that we made a really big mistake the first time we
ever had this. So in order for me to talk about it you’ve
got to look down here. Okay. So the worst thing you can do when you’re
having gamjatang (甘藷湯) is to just let it sit because while it is cooking it can
get really sticky at the bottom so it is really important to keep moving it around to keep
things floating. You can see over here I’ve got a big potato. Yeah, and so it is important to keep the ingredients
moving around. And we’ve also turned down the heat to just
let it simmer. Yes. Very key point. So putting the ladle down. I’m going to try my first bite. Alright. I’m going to go in for the noodles since you
had the meat already. Hahaha. I’m going to try and have. I’m going to see if I grab a little bit of
meat over here. That is mostly bone. Yeah. Okay, there is a little bit of meat. I’m getting I think a parrila leaf and I’m
getting some noodles. A little bit of everything. Let’s try that. Well? Oh yeah, that is really good. Your first bite of gamjatang (감자탕) in
how many years? The last time I had this was in Yongin (용인)
where you used to live. My neighborhood. That was like three or four years ago. No, it was four years ago. That is ridiculous how long it has been. So nice to be having this again and I love
like you said I love how tender the meat is. I love how spicy it is and the noodles as
a supplement were a really nice addition. Yeah and we could actually add different suppliments
like if you wanted. Yeah. Dumplings. There is mandu (만두). Rice cakes. There was tteok (떡) which is the rice cakes. Yeah, there was a whole bunch of different
ones you can choose from. We decided just to go for one to try to keep
it more classic but you can go nuts if you want. So I’m having my second serving over here. Oh la lah. And if you take a look at my little dish you
can see that I’ve got a bit potato this time around. Yeah. And what is fascinating about this dish is
gamjatang (甘藷湯) if you take it literally ‘gamcha’ means potato but actually that is
not the main ingredient of this soup. Potato is more of an optional thing. What is the main ingredient is the Korean
pork spine. Yeah. So that is really important point to point
out because first time like four years ago we made a video about this dish and we were
saying oh yeah it is potato soup. It is a potato stew. A Korean potato stew. And actually that is incorrect. It is Korean pork spine stew and it often
it does have potatoes but it can also not have potatoes as well. So now that we’ve made a big deal about the
potatoes let’s try that with some of the broth. It is still really hot. So I’m blowing on it. Mmmmm. Yeah, the potatoes are really nice addition. And another interesting thing about this dish
is that everyone has their own method to getting off the meat. Some people pick at it a little bit and then
have a little bite here and there. Others like to work through the bone and get
it all out at once. I have to say there is not a ton of meat on
the bone. There is a little bit so to get to scrape
that meat off it does require quite a bit of work with your spoon and chopsticks. Well we sure took care of that. Nothing but an empty bowl. Empty bowl and lots of bones. So yeah that was a super filling meal. We’re leaving stuffed and you know what. Our noses are running a bit because we are
used to Korean spices but this is especially spicy. Actually your lips look swollen right now. My lips are on fire at the moment. So anyways on to price point. So if you take a look here you can see that
the gamjatang (감자탕) it came to twenty thousand Won (원) and then we have a supplement
of rice for one thousand and a supplement of mandu (만두) for two thousand more. So in total twenty three thousand Won (원). W23,000 KRW which is roughly a little bit
less than twenty US dollars. So you’re looking at like less than ten dollars
a person. And when you come and have a Korean soup or
stew that is this good it is definitely worth it. So it is one of the must try Korean foods
we recommend when visiting Seoul (서울). And what is even better this place is open
24 hours. Yeah, exactly. So if you’ve enjoyed the video please give
it a thumbs up and stay tuned because we have more Korea food videos and travel videos coming
out every Monday. So for today’s lunch we are having Kimchi
Bokkeumbap (김치 볶음밥) which is a fried rice made with spicy fermented cabbage. We have ordered two varieties and that is
being made at the moment. So you can probably here all the noise in
the kitchen. So I have to say this is my absolute favorite
Korean fried rice (볶음밥). I mean kimchi (김치) tastes fantastic on
its own but there is just something special about when it is fried and mixed in with rice
and oil and all these other ingredients. And the cool thing about Kimchi Bokkeumbap
(김치 볶음밥) is that it doesn’t just come in one variety. We’re getting two different kinds. We’re getting a special kind for you which
is called Chamchi Kimchi Bokkeumbap (참치 김치 볶음밥) which is kimchi fried rice
made with tuna. Yeah. And I’m getting Cheolpan Cheese Kimchi Bokkeumbap
(철판 치즈 김치 볶음밥). Oh, wow. Here it is. Gamsahamnida (감사 합니다). It is just right here. It comes basically it is Kimchi Bokkeumbap
(김치 볶음밥). It comes in like a stone pot and then on top
of it you have melted cheese. Lots of cheese. Wonderful. Officially this is called Cheolpan Cheese
Kimchi Bokkeumbap (철판 치즈 김치 볶음밥) and that means. You decipher that for us. So the cheolpan (철판) is kind of like,
I believe it is the stone pot. The cheese is obviously the cheese and the
kimchi bokkeumbap (김치 볶음밥) is obviously the star of the meal. Here the kimchi fried rice (김치 볶음밥). So we’re all set. Let’s dig in. So my meal has also arrived and I’m having
the Chamchi Kimchi Bokkeumbap (참치 김치 볶음밥). So if you take a look down here you’ve got
your spicy rice with the fermented cabbage. We also have the chamchi (참치) which is
the tuna and it comes with little bits of seaweed (김) and a fried egg (계란) on
top. So it is kind of runny so you basically just
break it and mix it all in together. Break that egg open. That is really good. Wow. Sometimes I eat this for breakfast but today
it is my lunch. I know, when we first came back to Korea we
had this at like two thirty in the morning. Yeah. It was hilarious. And that is the fascinating thing about eateries
in Korea. They are open 24 hours. Yeah, especially these gimbap (김밥) places. They’re open 24 hours and you can come in
any time of day and get anything you want. Gotta love that about Korea. So going in for a first bite here. Mmmmm. That is nice. It is just like such a hearty filling meal. You know, it is mostly rice in this dish but
it is nice and spicy. So simple flavors but it is good. It all works together. Mmmm. And yours is looking ooey and gooey with all
of that cheese on top. Look at all of that cheese. Let at that stretch like that. Oh my gosh. I’m going to have to like parse it off here. And Sam is a huge fan of pizza so putting
cheese on rice is just perfect. Hahaha. Mmmmm. What do you think? That is amazing. The best part about it aside from the Kimchi
Bokkeumbap (김치 볶음밥) is obviously the melted cheese on top. But also what is really cool about this cheolpan
(철판) here is that because it is made in a stone pot it is really crispy on the bottom. So you get that nice crispy burnt rice and
that just makes it like so much more delicious than regular rice. Oh yeah. So we also got some free side dishes and that
is another thing we love about Korea. It doesn’t matter what you ordering they’re
always going to give you a little something to taste until your meal gets here. So we got some kimchi (김치) here which
is your fermented cabbage. Again this just makes an appearance in so
many different forms. I know, even though we’re having it as the
main dish as gimchi (김치) you can never get enough of that. We’ll definitely finish that side dish amount
of kimchi (김치). But you know what the flavors are so much
more intense when you’re eating like the fresh kimchi (김치). It is more like pickled and almost vinegar-y.
Yep. Um, and let’s try this other thing. And I think that is the. I think that is radish. I think that is yellow radish. I think it is called Danmuji (단무지). And that is something I can’t remember exactly. I’ve been gone from Korea a bit too long. Mmmm. But you find that a lot with, especially with
Chinese Korean restaurants. I mean it is a staple in kimbap (김밥) restaurant
too but it is always with Chinese Korean food. But you know what this one was a little bit
sweeter so I’m not a huge fan. I prefer the spice to be honest. Yeah. Does it reset your a palate a bit though? I guess it does. If you need a break from that burning sensation. Hahaha. And we’ve got more side dishes. So over here some kind of green vegetable. I don’t think it is spinach even though it
looks like it. And it also has some sesame seeds, a little
bit of onion. A little bit of carrot. Let’s get it all in. Yeah. That is good. Well, we are just about done. So let’s do price point. We polished that off with authority guys. I needed help. You had to help me. Yeah, I probably had half of yours. Kimchi Bokkeumbap (김치 볶음밥) is just
too. Just way too delicious to leave on the table. So, in terms of price point that was eleven
thousand five hundred Won (원). ₩11,500. And yours was 5,500 and mine was 6,000 and
now if you get just a regular Kimchi Bokkeumbap (김치 볶음밥) that is 5000. So two of those would be a little bit less. Anyways, the stuff that we got came to roughly
about ten US dollars. So really good value. Five dollars per person and we are leaving
stuffed. Especially me. New videos from South Korea every week! Click here! Well hello hello. So we have another food video coming to you
from Seoul, South Korea. And today we are having Budae Jjigae (부대찌개)
so check this out. This is basically an Army Stew. Korean Army Stew and half of the ingredients
are American. Because after the Korean War food supplies
were kind of low so Koreans started making their way to the American Military Bases and
there they found hot dogs, spam, ham so it has some rather unusual ingredients for Korean
food. Yeah, this is kind of known as the leftover
soup or stew. It has got a lot of strange ingredients all
thrown in together but it is a delicious super and stew. We’ve had it before and we’re excited to try
it again. So the traditionally Korean ingredients are
things such as gochujang (고추장) the red pepper paste sauce and also they have kimchi
(김치) and we ordered two supplements. And on the menu they were called Sari (사리)
and so we ordered Ramen (라면) which are the noodles if you take a look down here. You can see the noodles cooking. We’ve got two sets of noodles. And the other thing that we ordered as a supplement
and add in was Mandu (만두). The dumplings. Of course those are the Korean dumplings and
I just broke one off. Destorying out meal. Whoopsies. Alright, so I guess now we just let it cook. Now we wait for it to boil. It is the hurry up and wait time. Yeah. And because this is a Korean meal we couldn’t
forget the side dishes. Yeah. Always present. So while we’re waiting for this to cook let’s
give you a tour of the banchan (반찬). So let’s start here. We have the kongnamul (콩나물) bean sprouts,
we have the kimchi (김치) the fermented cabbage, we have kind of the fish cakes and
then we have the greens. So it is a nice mix and then we were each
given a thing of rice. A bowl of rice. Rice. You always have rice at the table. Yeah. It doesn’t matter what you’re having. You never have a Korean soup or stew without
rice by your side. It is mandatory. It is mandatory. So our host at the restaurant just off or
either turned down our heat in the pot so I think it is ready to eat. And as you can see the noodles definitely
look cooked now. Yeah. We also discovered it had some different kind
of noodles as well. They have they are called the Korean glass
noodles. So we have some other mystery ingredients. We also found that there was some tofu put
in as well. Yeah, you can see the big chunks of tofu there. And I mean really how long do you have to
cook spam and hot dogs. I feel like this all good to go. So you’re getting the toppings first. And then you’re going to get some soup. A little bit of everything. Yes, some tofu. Love me some tofu. Trying to keep the camera away so it doesn’t
fog up. But I’ll zoom in to your bowl. So there we go. I think I have a little bit of everything. What else? Maybe some kimchi (김치)? Yeah, add some kimchi (김치). Do you have enough soup? Yes. Tada. Okay, so going in for my first bite. Let’s have a look down here. Honestly, I think the last time I ate hot
dogs willingly okay was probably either the last time I had Budae Jjigae (부대찌개)
or when I was in middle school when I would slice hot dogs and mix them in with potatoes. Yeah, we’re not big fans of it on its own
but it somehow works in this stew. In this Korean soup. Spraying everywhere. Spicy. Alright let’s see what else we can find here. Maybe some noodles, kimchi and they are like
slipping off of my chopsticks. Hahaha. Got some skill here. It is still steaming. I don’t know if you can see that. Oh yeah. We can see it. Especially if we look down at the pot. Yeah, it is interesting. How is it? It is good. It is kind of interesting having like Korean
ingredients and American ingredients and it is like fast food from both cultures because
you’ve got like ramen noodles which are super popular here you can get them to go and hot
dogs. So yeah, it is an interesting meal for sure. But you have to try it when you come to Korea. It is one of those must have dishes. Just for the experience. Alright, time for me to go in for my first
bite. First bite. A bit of tofu and a bit of noodles. Mmmmm. How is it? It is quite tasty. Yeah. Yeah. Perfect on a cold day like today. So we have overcooked ours a little bit. The water has evaporated. We’ve turned it off. I think it has been mostly absorbed by the
noodles but that is okay. And it is starting to stick. We’re going to have some nice thick noodles
to eat. Yeah, this looks more like a stew than a soup
now. Yep. Check it out. Most definitely. All bundled up ready to face the outdoors. Yeah, it is another cold day here in November
in Korea. So in terms of price point that was very reasonable. The Budae Jjigae (부대찌개) came to six
thousand Won (원) per person. So twelve thousand in total. And with the mandu (만두) and ramyeon (라면)
supplement that brought it up to fifteen thousand Won (원) so W15,000 KRW which is roughly
just over like twelve US dollars. So pretty cheap to eat all of that food. In terms of the quality and the taste it is
definitely something that we both think is good but compared to other traditional Korean
soups and stews like jjigaes. Yeah like Sundubu jjigae (순두부찌개)
and Kimchi jjigae (김치찌개) for example are not quite up to that standard. So we would have this every once in a while. So good morning from Seoul, South Korea. It is a beautiful day out and we are starving. We haven’t had breakfast today and it is almost
lunchtime. So we’re going out for Mandu (만두). Yeah, this is one of our favorite Korean snacks
and we can’t wait to show you what it is all about. Let’s go eat. Alright, so the dumplings have arrived. Yeah, so super exciting moment for me right
now. Hahaha. We really like this restaurant. It is just behind Hapjeong station (합정역)
and they do specialize in Mandu (만두) so let’s take a look down here. Oh but first. Oh, cool. We also got Manduguk (만두국). Gamsahamnida. But back to the main dish. Yeah, back to the main dish. You ordered a platter of Mandu (만두). Yep. Do you want to tell us a bit about it? So take a look down here. This is called Modum Mandu (모듬만두)
and what that means is kind of assorted Mandu (만두). So we got a whole bunch of different kinds. There is kind of like there is your regular
Kimchi Mandu (김치만두) there is your meat mandu (만두). I think there is a curry mandu (카레만두)
and there is another kind so we’re going to sample all of them. We’re going to be trying all of those. Five different types. Yeah and you can see their different shapes
too which is really cool. Oh la lah. And then the other dish that we got which
is right in front of you if we look down there is Manduguk (만두국). So that is basically your Mandu soup. So I’m starting with the rather unusual one. This is stuffed with curry. Mmmm. It stuck to my palette. There we go. Yeah, so it is not your average Indian curry. It is like your Korean curry so it is kind
of mild, yellow in color and yeah it is interesting. I’ve never had a curry dumpling before. Mmmm. Okay so we have two orange dumplings. This one here and this one so it has to be
kimchi (김치) just based on the color alone. I’m not sure if there is a difference. Maybe one of them also has meat. I think the round one might have meat. The one that you picked up. So I’m just going to dig right in. Mmmmm. Oh my. Spicy! Spicy! This is like kimchi (김치) and spice. Wow. Oh. Weren’t expecting that huh? Whew. Oh, your turn. Haha. So I’ve been having my Mandu (만두) plain
but technically you’re supposed to make a little sauce for it. Yeah. So this is a kind of a soy vinegar mixture
here. Yeah. So we’re going to pour a bit of this in here
and then we have kind of some chili powder. Just a little bit. That stuff is potent man. So I’m going to mix that around with the chopsticks. Yep. And voila. We have our mix. So which one are you going to try? Alright, I think I’ll try this one over here
which I’m not entirely sure. I think this might be a gogi one which is
meat. But I’ll find out in a moment. So put it in the dip. One bite. Mmmm. That is a sweet meat one. Oh, maybe it is bulgogi (불고기)? I think it is bulgogi (불고기). It does taste like bulgogi (불고기). There you go. Oh man that is so good. This place does awesome mandu (만두). Alright, let’s go in for round two. Alright so round two will be the other mystery
one. That looks like the classic like pork, noodles. Yeah, we’ll see what that one is. Again, you are right. Haa. How do you know all this stuff? I know them all. How do you know this stuff? I come here very often. This is a very budget friendly meal so when
I was first teaching in Korea and I had no money I would go and get mandu (만두) for
like two dollars and fifty cents. Haha. So I mean we can’t really go wrong with this. No you can’t. Okay, and let’s go for the third one that
we haven’t tried which is the other kimchi (김치) one. And hopefully that one won’t be as spicy but
we’ll see how you fare. Mmmmm. You know what? That one it is spicy but it also a bit sweet. So I definitely think it is different from
the one you had but you do taste the kimchi (김치) but you also taste quite a bit of
meat as well. Oh. Really good. So for myself I ordered the manduguk (만두국)
so let’s have a look at the bowl here. This is a very light broth. It has some like some whisked eggs in there,
um some seaweed, some pepper and lots of dumplings so you can just fish them out and put them
on this little side bowl. So yeah this is kind of like the type of meal
you’d want to eat if you have a cold or you’re feeling kind of sick. It is nice fall food. Yeah, it is like I see it as the Korean version
of like a chicken noodle soup. Even though there is no chicken but you know
what I mean it is just like a light broth. So there we have the classic mandu (만두)
in there. This looks like the pork, noodle, veggie variety. And it is still steaming so I don’t want to
burn myself. Yeah, that is something we have a bad habit
of doing when we eat. We often burn ourselves. We don’t blow on our food to let it cool down. That is nice. How is that? I like this one because it is not spicy. It is just like very mild simple food and
we’ll grab some egg and some seaweed. And you know it is starting to get really
cold out so it is also just a nice meal to be enjoying indoors. Mmmm. That is really nice. Love this dish. It is a classic. Alright Sam, so do you want to give us a lesson
on the history of mandu (만두)? So they think it possibly came from Mongolia
or from the Middle East via Central Asia along the silk road. And so it shares a lot of similarities with
Central Asian Manti (Manty) yeah. Mahnti. Manti. And also Tibetan Momos. Yeah. And it also reminds us a little bit of the
kind of dumplings you get in different parts of the world like Pierogi in Poland and also
empanadas in South America so it is a food we’re very familiar with and it is something
we love. Also when you come to Korea you can get them
in different forms. The ones we’re having here are steamed but
you can also get them pan-fried and they’re called gunmandu (군만두) and they’re typically
in Korean Chinese restaurants. And you can also get giant sized ones and
they’re called Wang Mandu (왕만두) and they’re also really good so there is a lot
of different ones you can try. Highly recommend it. It is one of our favorite Korean snacks. In terms of price point the Mandu platter. The modum Mandu (모듬만두) came to three
thousand five hundred Won and the Manduguk (만두국) the soup was five thousand Won
so in total that was W8500 KRW. So really good value. That is about around seven US dollars and
this place is so popular they have two locations right beside each other and once again it
is behind Hapjeong station (합정역) so definitely check it out if you’re in Seoul. And someone has a mouthful of candy. Yeah. How are you able to speak? I have two mints in my mouth right now. So you get free candy at the end. Multitasking over here. Well good afternoon. I have just woken up from my afternoon nap
and I decided hey street food would be pretty nice. So we decided to check out a local market. Korean street food is a good idea anytime
of day as far as I’m concerned. Yeah, so we’re at the Mangwon Market (망원시장). This is a really cool market here in Seoul
(서울). It is not one of those popular touristy markets. It is very much a local market. It is nearby Hapjeong (합정) and also Hongdae
(홍대) area. So we’re just going to check it out. We’re going to show you guys what you can
find here as well as sample a whole bunch of different Korean street food (한국 길거리
음식) here in Seoul. Let’s do it. Exciting times. Let’s start eating. So we’re starting off with the cheon won (천원)
menu. The one thousand won (원) menu. This should be awesome. Anyeonghaseyo. Danhobak (단호박) hana. Gamsahamnida. Got it right here. Let’s eat it. This one is for you. It was cheaper. It was only 500 hundred Won (원). Are you serious? It was five hundred won (원). W500 KRW for that. Yeah. Look at that. So it looks like a donut but it is actually
a croquet. I saw that when I ordered. Okay. A pumpkin croquet. So we were way off. But hey, I love getting a deal this is literally
half price than what I thought. Let’s dig in. So let’s try this. I’ve ever this before. This is fascinating for me because I’ve tried
most Korean street food (한국 길거리 음식). But I never tried this. I’m curious to see if it is going to be savory
or sweet. Mmmm. It is actually kind of both. It is a little bit sweet but it is also savory. I’ve got to have another bite. I guess the dough is probably more savory
since it has been deep-fried. Yeah. And the pumpkin would be sweet? Mmmm. Give us a good luck. Look at this. You can see you can really see the pumpkin
here. Oh. You can really see the pumpkin here. Look at that. That almost looks like curry. Yeah, it is. I’m actually going to correct myself. It is a bit more savory than it is sweet. More savory than sweet. Alright, well you are clearly enjoying it. It is like falling out of your mouth. I’m wolfing it down over here. (Speaking Korean) Mandu (만두). yachae (야채). Okay, so do you want to tell us what you ordered? Yeah, absolutely. We’re having Tteokbokki (떡볶이) which
is basically my all-time favorite Korean street food snack. So let’s take a look down here. I’ll give you a tour. And the tteokbokki (떡볶이) part here is
basically the Korean rice cakes in a gochujang sauce (고추장). A spicy red pepper sauce and then you also
have fishcakes and then over here I ordered something called twigim (튀김) which is
basically the fried battered objects that come along with it. Objects? Mostly vegetables. So I have like mandu (만두). Okay dumpling. This one if called yachae (야채) which is
different vegetables and then over here we also have. I think there is sweet potato somewhere in
there. Yes, sweet potato which is kokuma (고구마). Can’t wait to try all of that. Alright, I’m going to start off with the tteokbokki
(떡볶이). Dig in. Here we go. One big piece of rice cake. That is a giant sized rice cake. It is like extra long. Oh, massiseoyo (맛있어요). Massiseoyo. Ne. Very delicious. Korean tteokbokki (떡볶이). Yeah, very good. Massiseoyo (맛있어요). Oh, that is awesome. Such good tteokbokki (떡볶이). And now we’re going to try the twikim. So I’m taking the sweet potato piece here. I’m going to take it for a swim here in the
gochujang sauce (고추장). Yep. And let’s try that. A little messy over there. Don’t burn yourself. A little bit too big of a bite. It is like fresh out of the deep fryer. That is my favorite twigim (튀김). Yeah. If you’re going to try one kind of twigim
(튀김), in Korea with your tteokbokki (떡볶이) then make sure you get the kokuma (고구마)
you get the sweet potato. It is just so good. So sweet, so delicious. And it tastes so good when it is crispy. So before I gobble all of the twigim (튀김)
and tteokbokki (떡볶이) why don’t I share a little bit with you. Share. So I’m going to add some sauce to mine. So this is pretty cool. It is kind of like a spicy soy chili sauce
with sesame seeds. Oh yeah. So you can use a spoon if you want to get
lots of it. Or you can use this little brush and just
paint the twigim (튀김). That is awesome so you’re. It gives it a lot more flavor. It makes it spicier. You’re going to try the twigim (튀김) then. Which one do you have? Mandu (만두). Mandu (만두)? How is that? It is nice and spicy. It is good. I like a lot better with the sauce. It gives it more flavor. So even though you can find lots of street
food here that is not the only thing they sell at this market. You can also get lots of fresh produce, fruits,
vegetables. They have butchers. You can buy clothes, you can buy school supplies. So a little bit of everything. There is definitely lots of variety here. Ah, tteok (떡) hana. So which package are you getting Audrey? I guess this one. The little ones. Gamsahamnida. Gamsahamnida. I forgot to count my money. It is two thousand Won (원). So what did you get Audrey? So I got myself some little rice cakes. I’m not going to eat them right now because
we’ve been having a lot of street food. I’m taking this home for later as a little
snack. They come in different colors but the filling
is often the same for all of them. Um, it might be red bean paste. That is what it usually is with the bigger
ones. I’m not sure with the little ones. Yeah, they have different fillings and these
are called tteok (떡) and I think these might be songpyeong. I think these might be the ones that are had. That you have on special holidays and they’re
especially sweet. They are sweeter than most. So they are really good. Okay so we just finished covering one half
of the market. Now we’re, I nearly got run over there. Now we’re going to cross the street and visit
the second half of the market which continues on the other side of the road and I’ve been
holding out for sweets so I really hope I can find some hotteok (호떡) when we are
there. Another thing I find really amusing is that
people are going through the market on a motorbikes even though it is a pedestrian only area or
so it would seem. So you have to be careful and kind of watch
out because they come out of nowhere. Tteokkochi (떡꼬치) almaeyo. 500 or 1000. Cheon Won (천원) juseyo. Ne. Clearly somebody hasn’t tired of the rice
cakes today. Yeah, sticking with the theme of the rice
cakes for this afternoon I’ve got another Korean street food snack here. We’ve got something called tteokkochi (떡꼬치). So I’m going to take a bite and then describe
it to you after. Mmmm. So how this is different from tteokbokki (떡볶이)
is that the sauce is completely different. This is more like a sweet and sour type of
chili sauce that is on top of it. And also the rice cakes have been cooked differently. They’ve been obviously cooked a little bit
longer and they are crispier but also still chewy while you are chewing them. So this is almost a little bit almost like
a dessert snack. So are the rice cakes pan-fried then? I think they are. Yeah, because they are crispy on the outside. Yeah. So really good. And again this one was only cheon Won (천원)
so less than one US dollar. Can’t go wrong. It is kind of funny with this dish I had never
tried it in Korea but then when we were in Kyrgyzstan. Your first time to try it was in Bishkek,
Kyrgyzstan. They had a Korean restaurant. Korean restaurant so there you go. Which is kind of unusual. Going to go in for more. Mmmmm. So if you had to choose do you prefer tteokbokki
(떡볶이) or tteokkochi (떡꼬치)? They are nothing alike so it is comparing
apples with oranges. But right now I’ve had quite a bit of savory
things so I’m appreciating the kind of sweet chili sauce on this. A very diplomatic answer. So your’e up again. What have you got? I found my favorite all-time Korean street
snack. This is called hotteok (호떡) and it kind
of looks like a donut or a really fat pancake and it is usually filled with brown sugar
and pine nuts and cinnamon. Yours is a special one. What is yours? This one is nokcha (녹차) so this is green
tea hotteok (호떡) which I have never had before. And just looking at it. It looks like it has got little bit of like
green tea like loose leaf. Yeah. Yeah. So let’s see what it tastes like. Try that. Ah, it is so hot. Piping hot. It is freshly made. Just made that for you. Have you got to the gooey part in the middle
yet. Haven’t got to the gooey part. I don’t know if there is a gooey part. Maybe this one is just sprinkled with green
tea. First impressions though is it sweet? It tastes like a sweet donut. So far so good. I think it may have a filling though. Ahh. Here we go. So look at that. There you have your brown caramelized sugar,
some nuts, a little bit of green tea loose leaf, cinnamon. It smells amazing. And you call it smells like Christmas, right? I think that is one of the reasons I like
it so much. It is just like such a comforting aroma. It smells like Christmas. It is so so good. And I’m burning myself right now having this
but it is just so good. I don’t really want to wait. And how much was it? One thousand Won (원). Wow another cheon Won (천원). So less than a dollar. We’re just feasting like Kings and Queens
here without paying much at all. We sure are. So someone couldn’t resist temptation. He’s having some hotteok (호떡) too. You know what? You were kind enough to share so I really
appreciate that because we were just supposed to kind of each get our own things but let’s
try it. Oooh. This is definitely my favorite Korean street
food dessert snack. Like bar none. This is so good. I could eat this everyday and probably not
get sick of it. And we decided we couldn’t wait until we got
home to try the rice cakes. I know. Considering I just had something sweet the
hotteok (호떡) it was like I could have a little something else and I’ve already bought
these. So I’m going to dig in to the rice cakes. And I wonder if the green ones are like green
tea flavored or anything like that. I think the white one is going to be sweet
and the pink one. I’m not sure about the green one though. Let’s try the pink one. These are little. These are like mini sized. Let’s see what is in them. Mmmm. It is not red bean paste. It is like a sweet jelly. It is orange but I have no idea what kind. No idea what it is. I’ve never had this before. Does it taste good. It tastes great. Yeah. Alright, I’m going in for one. Here comes the hand. Ha. Let’s see if you can decipher the mystery
ingredient. It is almost like syrupy. Mmmm. Look at that. Mmmm. Those are so good. I know. Those are so good I’m having one more. One more. Open it up. I’m going to have a pink one. I think they all have the same filling though. Wow that is delicious. Yeah. So how did you enjoy this market? It was awesome. I really appreciate this market because it
has such a local feel as opposed to feeling like a touristy market and that made it a
lot of fun. There are people that who are in the market
that were curious about what we were doing. Nobody was jaded, nobody told us hey no pictures
no taking video. Everyone was like really in to what we were
doing. And that was awesome. I think it is just a cool alternative to some
of the more popular markets in Seoul. And it is just one stop away from Hapjeong
on the brown line so if you come here you can go to Mangwon station and go out exit
two and then it is just five minute walk and you’re here. Yeah. You turn left at the exit and then left again
at the next major intersection. Yeah, so it is not far at all. So highly recommend coming here and man am
I ever full. So for today’s video we are at a place called
Sulbing (설빙) and this is a popular chain in Korea that specializes in frozen desserts
(디저트). We’re going to be trying something that is
quite similar to Patbingsu (팥빙수) and Patbingsoo (팥빙수) is a shaved ice dessert
with red beans. But we’re having Sulbing (설빙) which is
actually frozen milk that has been shaved into these little snowflakes so you get a
much creamier dessert (디저트). And we’ve ordered two different varieties
so those are coming up. Yeah, and the Sulbing (설빙) is basically
your quintessential Korean summer dessert. Yes, and it is super hot out so we’re cooling
down with that right now. Look at what she’s got. It is here. Lalalala. So dessert (디저트) is here. Yeah. So I got the blueberry cheesecake Sulbing
(설빙). So let’s take a look at that. And before I even begin to talk about this. I’ve got to show you just how big this is
with a sense of scale. Like this is my hand. This thing is like bigger than my frickin’
hand basically. So the coolest thing that stands out to me
aside from obviously how big it is is that there are real blueberries. Like look at this. Yeah. Real big thick blueberries. So that is going to be my first bite. And I’m going to get a piece of the cheese
and the sauce here. Along with some shaved ice. I sense a brain freeze coming up. Yeah pretty much. It is frozen. Frozen but you know what delicious. The kind of topping they put on is also a
glazed. A blueberry glaze. And it is similar to the glaze that you would
put on a cheesecake. And then you get those nice big thick blueberries. And on top of that the refreshing-ness of
the shaved condensed milk. The shaved ice. And then the big chunks of cheesecake. This is just a wonderful summer dessert. And you also have ice cream there. Yours is topped with ice cream. I’m a little jealous right now. Mine doesn’t come with ice cream. Seriously guys this is like to beat the thirty
five degree weather in Korea in August. Oh, and one more thing it comes with milk. Just pour that on. Just pull it all over. Wow. It looks like condensed milk. Oh, now that is a thing of beauty guys. Oh la lah. Oh yeah, I’m going to enjoy this one. Okay, so mine is here as well. I ordered the chocolate brownie. I’ve had this one before. It is delicious. So why bother trying something new. Like when you walked in here you’re like I’m
getting the chocolate brownie. There was no negotiations there. I’m just pouring the milk. I want it and I’m going to eat it all too,
right? Yeah. So let me give you a tour of the bowl. So basically you’ve got your shaved milk down
here and all around you have chunks of brownie, cheesecake, brownie, cheesecake. And then you have whipped cream right here
and it is all topped off with a chocolate powder and chocolate sauce. The cocoa powder as well too. Yeah. So look at that. Wow. So let’s have the first bite. It is so big it is like falling over from
the sides. I don’t want to waste any of it. Mmmmm. I’m so scared of the brain freeze. Mmmm. That is so good. Wow. I almost feel like I want to let it melt a
little bit and turn into a milkshake. Then mix it all together. That is how I like my Bingsu (빙수). Mmmm. So I think one of the things we both really
enjoy about this dessert (디저트) is that it just keeps on giving. It is full of surprises. It is so big. So if you take a look at my bowl. So many layers. I just discovered that mine has Oreo cookie
crumbs like towards the bottom. I had no idea it came with Oreo cookies so
that was a nice surprise. And same with yours. You ended up finding more fruit in the middle
right? I know and like there is actually more blueberry
sauce at the bottom of it. So it is like as you keep going you keep getting
more surprises. I know. And I’m already full and I haven’t even finished
half of my dessert. Keep going. We’re going to be here a while. Well, thank you Sam for helping me finish
that. Was it tasty? Yeah. Which did you prefer? Chocolate brownie or blueberry cheesecake? They’re both really good but the blueberry
cheesecake was like amazing. Amaze-balls! Like that is like ninety something and yours
is like low 90’s or high 80’s. So yeah still good. Doing some percentages here. Alright, so time for the price. How much did the Bingsu (빙수) cost? So mine was ₩10,000 ten thousand Won (원). And yours was eight thousand five hundred
₩8,5000 Won (원) and so total 18,500. So you’re looking at around seventeen US bucks. So not bad. We were a little greedy. We probably could have just got one I’d say. One would have been enough and we had Tteokbokki
(떡볶이) for lunch so oooh. I have a bit of a gut bomb now. But if you want to cool off on a hot day in
Korea definitely recommend this though. Alright, so tata. New videos from South Korea every week. Click here. So we are starting off by having one of our
favorite Korean meals. This is Korean style Shabu-Shabu (샤브샤브). And unlike other types of syabu-syabu (샤브샤브)
where you have like Japanese and Chinese Shabu-Shabu (しゃぶしゃぶ) Shabu Shabu (샤브샤브)
is unique in the sense that it comes with three different courses. Yeah. So even before we cook it here for you, all
these nice aromas and the steam is coming rising. Before we even do that let’s take a look at
the toppings. And I can explain things a bit more clearly. So this is first. Yeah, so these are your plate of vegetables,
you’ve got Mandu (만두) which are the Korean dumplings, you’ve got pumpkin all kinds of
different lettuce and then over here you have the meat which is the Shabu-Shabu (샤브샤브). Basically this is like your thinly sliced
beef. So after we’re done cooking the meat and the
vegetables we cook the noodles and these are called Kalguksu (칼국수). They are handmade noodles. They are awesome. That is one of my favorite parts but actually
my very favorite part is right at the end. We add this rice and we turn it kind of into
kind of basically you use over your leftover syabu-syabu (샤브샤브) and you kind of
turn it into a bokkeumbap (볶음밥) which is a Korean style fried rice. And it is awesome. So no more rambling. Let’s get cooking. Let’s start cooking. So the broth is boiling which means it is
time to start cooking our food. So we’re just going to drop in the greens
first. Look at all of the different assorted greens. Oh my. Like there is just a tonne. And some mushrooms. Look at these. Yeah and the key point here is that you actually
definitely want to cook your greens before you start cooking the meat. Because the meat cooks almost on an instant. Instantaneously. Yeah, in like a second. Throw all of that in there. You know what? We’re supposed to be using our scissors. That is what they’re for. So I’m just going to dig right in here with
my hands and this is going to make it easier to eat the vegetables. We should have been doing that from the get
go. Whoops. Whoopsies. So we’re just waiting for those vegetables
and mushrooms to cook and then we’re going to put in the meat. And I think I can say we’re both salivating
at this point. Yeah. It smells so good. Pretty much just drooling over the pot here. So like we were saying the meat really does
cook in like a second or two. Sam is going to demonstrate. Look how thinly sliced this is and it is red. Totally raw right now. Plop it in. Watch this. You swish it around. Swish it around. And that is how Shabu-Shabu (샤브샤브)
gets its name. It is basically an onomatopoeia meaning that
it is the sound of the syabu-syabu (샤브샤브). The swish. The sound it makes when it is made. Look at that. It is already cooked. Wow. So I think we’re finally ready to serve ourselves
up some of that delicious shabu shabu. Korean style. The first course is done. Look at that. So I’m going to try and get a bit of everything. So there we go. My bowl is all served up and we have some
mushrooms, the beef, tofu, greens, a rice cake and of course the broth. So let’s go for the beef. Oh, look at that it is steaming. I’m going to try not to burn myself. That seems to happen every meal. Mmmmm. It is really nice and tender. And it has taken on the flavor from the broth. It is super nice, a little bit of spice at
the end. But yeah that is good. Trying that broth directly. Alright, serving myself up a massive bowl
here. I think I grabbed too much. Hahaha. That is a big portion. Whoops. Okay. So I’m going to go for some of the lettuce
and the meat first. That is a nice big piece of meat. It is super hot. Wow. You know the last time we had Shabu-Shabu
(샤브샤브)was actually when we were in Korea. And that was like over three years ago. It is amazing having it again. Like I’m in a very happy place right now. So you’re grabbing some more meat over here,
huh? I sure am because aside from eating the meat
straight out of your soup bowl they also gave you these two sauces. So this one is kind of like soy sauce with
a little bit of vinegar and some chives. And then they also have this like sweet chili
which is really nice. So I’ve been dipping my meat. And you know the hardest thing about filming
this meal is trying not to get the lens all fogged up from the steam. I know. It is so hot at the table. I’m like literally sweating here. I feel like the makeup is melting off of my
face while I eat. Mmmmm. Better with the sauce? That is really nice. It is just nice to mix it up you know? Because we’ve got a really large portion. So just a little bit of everything is good. Mmmmm. So good. That is so good. Wow. So what are you having over there? Yeah, so aside from just all of the meat and
the vegetables there is lots of other ingredients as well. So I’ve got a rice cake in between my chopsticks
here. So I’m going to try that. Mmmmm. Nice and chewy? Yeah, nice and chewy. When you’re eating Korean rice cakes (xxx)
the thing is you really do need to chew them well. Yeah. Yeah. And the other thing that I’m going to try
here is the Mandu (만두). This one has been cooking for so long this
is the Korean dumpling. This one has been cooking for so long that
it is like kind of turned into a gigantic Mandu (만두). Like a wang Mandu (만두). Let’s try this here. That looks a little bit hot. Try not to burn yourself. That is super hot. I’m burning the top of my gums over here but
yeah that is really good. That is just kind of your plain standard gogi
meat Mandu (만두) here. Mmmm. Lovin’ it. So we’ve been eating the meat and vegetables
and we are now ready for round two. This is round 2. So as I dump this in. Carefully. Don’t splash! Ooh. This is the official star of round two of
our meal. So basically we’ve moved on from the meat
and vegetables. There is still a bit left but now we are cooking
the noodles here. The Korean noodles. Okay so it is now time for the noodles. So they are green and orange. I believe these are like vegetable colored. Mmmmm. How is that? Really nice. Wow. They look really thick. From over here. They’re chewy too. But yeah, it is really nice because our broth
is getting thicker and you can really taste the meat and the vegetables that have been
cooking there. So yeah, the noodles have kind of taken on
that flavor. It is pretty nice. Alright, and we have officially moved on to
phase three which is the bokkeumbap (볶음밥). The rice part. This is my favorite part. So we’ve done this before. We’re just throwing it all in. Putting it in to the broth. Boom. Boom. Alright, so now we have to stir that to make
sure it doesn’t stick. Alright guys, this is what I’ve been waiting
for. The rice is done. Take a look at that. So we have it all finished here. Basically we left enough ingredients so that
there was still quite a bit from the original Shabu-Shabu (しゃぶしゃぶ). Yeah. And then we mixed it all together with the
rice and the egg and the sauce absorbed and we let it sit there for a while and we let
it cook long enough that I think we’ve let the rice burn at the bottom. Which is that is the best part. So. Yeah. So we’ve now shut off the heater but we’re
letting it get crispy. It is super crispy. Super crispy here. Maybe even a little burnt. Hahaha. Okay, let’s try that. Wow. Honestly guys, that is better than just about
any kind of bokkeumbap (볶음밥) that you would make just on its own. The leftovers from syabu-syabu (샤브샤브)
are incredible. The Korean fried rice. Well Sam, I think you got it all because there
isn’t much left in there. Yeah, we’re pretty much just scrapping at
the bottom of the bowl at this point. Yeah, so we finished everything so now it
is time to pay the bill. So how much was it? So in terms of price point that was twenty
six thousand Won (원). ₩26,000. Which is $23 US dollars right now. And that is for two people so that is fantastic
value. And for a three course meal. I know. We’re so full. We’re leaving satisfied. Come get Shabu-Shabu (샤브샤브) when you’re
in Korea. So for today’s lunch we’re actually first
at the restaurant. This place is empty. It is about 11 AM but we were super hungry
so we are going to be having something called Galbi (갈비) and that is marinated short
ribs. You can get pork or beef. We’ve ordered pork because it is a little
bit cheaper and it comes in a really sweet marinade which we really enjoy so we’re going
to be cooking those at the table. And another thing that sets Kalbi (갈비)
apart from say Samgyeopsal (삼겹살) or another meat is that it is cooked over charcoal. So they’re going to be bringing that soon
and just putting it right there. I know. Super excited. This is like the ultimate Korean grill barbecue
experience. Gamsahamnida (감사 합니다). Alright guys, so the star of the meal has
arrived. The is the Galbi (갈비) in its marinade
which is made out of soy sauce, garlic and sugar. Now we’re just waiting for the charcoal to
arrive. Gamsahamnida (감사 합니다). Wow. It is here. That is a bit scary. I can feel the heat coming off of it. You can really feel the warmth. It is like campfire style. Yeah. Look at that. Gamsahamnida (감사 합니다). Ye (예). So we also get shrimp which is kind of cool. Wow. Komapsumnida (고맙습니다). Ye (예). That smells great. Like you can already smell the sweetness coming
off of the meat. That is so good. I know. I’m like. We’ve had this, I have to admit we had this
maybe two days ago. No, I think it was four or five days. Was it? But like it was so good and coming back here
again and filming it. Like we know what we’re getting. Oh yes. Our mouth is watering. Yeah, I feel like the Pavlovian dog here. I’m just salivating at the sight of this meat. It looks incredible. So our meat has been cooking for a while. Now we’re going to flip it. We’ll flip it over. We have the grill master at the table. No, well not exactly. Especially when compared to your Dad. But you know. He’s trying. I’m trying. I’m learning a little bit here and there. I think in terms of cooking meat it is attention
to detail and you don’t want to wait for it to cook too long because at that point you’ve
reached the point of no return. Then you’re stuck with really hard meat. Yeah. Exactly, so we’re just going to pay attention
to this and flip it frequently. So this is what our table looks like right
now. Check out all of those side dishes. Yeah, and we still have the rice and jjigae
(찌개) left to come. Ooh. Voila! So now we can dig in. Yeah, this is the moment we’ve been waiting
for. Okay, so Sam is ready to assemble his first
piece. Oh man, you better believe it. The Galbi (갈비). I can’t believe how kind the people are here. The service is incredible. Like they just. They cooked it for us. They didn’t have to do that and they did. Which was so nice of them. I think like I mean we could have done it
by ourselves but you know it is always nice to have a local doing it because they really
know the ins and outs of cooking it. So I am basically. I’ve got my piece of Galbi (갈비) and I’ve
dipped it into some Ssamjang (쌈장) sauce here. Let me put a little bit more on. I’ve got onions, I’ve got lettuce and look
here comes the jiggae (찌개). Gamsahamnida (감사 합니다). So it has all been assembled here. Just time to pop it into my mouth. Mmmmm. Just give me a moment here. Hahahaha. Savor it. That was a massive bite. How was it? So incredible. So, yeah. They did an excellent job of cooking it. It is cooked well. I mean when you’re having pork, when you’re
having the Dwaeji Galbi (돼지갈비) you want to make sure it is cooked well enough. And you really taste the marinade and then
what I love the Ssamjang (쌈장) gives it a bit of a kick. That has red pepper paste and also the soy
paste. And then when you combine it with lettuce
and onion it just is aww amazing. The meat is really tender. Alright, so now it is my turn. I’m going to go for the sesame leaves or Perilla
leaves. So let’s get a piece. This one looks good. I’ll dip it into your sauce. Sam stole the sauce. It is my sauce. Not sharing. My sauce. Hahaha. This. What else can I put? Maybe a little bit of Kimchi (김치). Why don’t you mix it up a bit. Differently than mine. That is kind of cool. Some of this. Oh, that looks good. Some of this over here. Let’s see what else can I add? And oh garlic. Can’t forget the garlic. Some of that. And I think that is probably a big enough
bite. So just roll it all up. And that is what is so fun about Korean barbecue. It is just like, I mean I think it is so awesome
to cook things in front of your table but it is even fun to assemble the meat afterwards. You know, putting it in the lettuce or putting
it in the leaf and all of the different ingredients. Mmmhmmm. Man, it is good. It is really nice. It is very sweet. And also the other thing I like – these leaves
they almost have like a bit of a minty flavor to them so it is really refreshing when you
mix it with the meat. It is a nice combination. I almost like it a little bit more than the
lettuce. The more I eat it I’m starting to enjoy that
more. It is growing on you. That one is still not my favorite. But it is kind of good. You can have those and I’ll take the lettuce. So now we’re going to give you a tour off
the side dishes (반찬) and we have a lot on the table. Let’s start on this side actually. Here we have some kind of salad with a spicy
sauce. I’m not even entirely sure what the ingredients
are here but it also has some sesame seeds, different greens. We also have this light broth here that I’ve
been drinking while Sam hasn’t been paying attention. Yeah, it has got a lot of Pa (파) a lot of
onions. Some chives. Cabbage. Then if we go over here this is the soup that
comes with the rice. This is the Doenjang jjigae (된장 찌개). Yeah. And that is a soy bean paste soup and you
can see the big tofu. The big chunk of tofu there. That is delicious. That is such a nice thing to accompany the
kalbi (갈비). We also have lots of onions here and what
you’re supposed to do is just grab them. Yeah. And stick them in this little bowl and swirl
them around a bit. And then over here we have more salad. Right? So this is like a lettuce and yogurt salad
with raisins. Which is kind of sweet. It is really nice. Oh, this one is one my favorites. Pumpkin. Oh man, this is really good. That is the date. Sam can have that one because I’m not a huge
fan. I love that. And what else, we’ve got some greens here. This reminds me of baby bok choy. I’m not sure if that is right or not. And then over here we have Kimchi (김치). Gimchi (김치). Yep. And then we have some green noodle in a spicy
sauce. So basically. This is crab. We also have crab at the table. And rice. So I think guys, the overall message here
we may have enough food. Yeah. I don’t think we’re going to starve. I think so. I think we have enough. Don’t think we’ll starve today. And one more thing. They also gave us this. It is kind of like a cold broth with chunks
of ice and a radish. Yeah, it is super refreshing. Mmmm. Yeah, maybe it is a palette cleanser. I’m not sure. But anyways let’s go back to the meat. That is the star of the meal here. So it is now time for a complimentary dessert
which is also quite refreshing. Yeah, we like polished that meat off big time. So it is so nice of them to bring over a Sikhye
(식혜) which is basically like a basically like a sweet rice. It is a refreshing drink more or less with
chunks of rice and some sugar added. It is really good. And this one is kind of slushy. Mmmm. It is like semi-frozen. I think it is perfect for summer. They made it perfectly for summer. They put a lot of ice in there. Oh man, this is really good. Really sweet. Really refreshing. Mmmm. Yeah. And one of the other cool things is that sometimes
you’ll find in Korean restaurants they’ll have these like self-serve coffees. And man are they even good. Like I’m on a bit of diet these days, I’m
not going to lie so I’m having black coffee but this has got. Black coffee or sweetened milk? This here has a lot of milk and sugar so this
is like a dessert coffee for me. Okay. A little bit of a cheat here. Mmmm. Nice. So it is time to wrap up that meal. Tell us how did our Galbi (갈비) feast cost? You know what it is always a little bit of
a sad occasion when a Korean barbecue ends because it is just so fabulous. So, that was fourteen thousand Won (원) each. So it came in total to twenty eight thousand
Won (원). So ₩28,000 KRW. Which with current exchange is roughly about
twenty five US dollars. So when you think about that twelve dollars
and fifty cents for like all of this food. All of the meat. All of the side dishes. The drinks that you saw, even the dessert
and a coffee. I mean to me that is phenomenal value. So when you’re coming to Korea, especially
to Seoul. Anywhere in Korea for that matter indulge
in Korean barbecue. You won’t be disappointed. New videos from South Korea every week! Click here! Alright so good morning from Seoul, South
Korea. It is a bit of a lazy weekend today. A slow start. Sam was watching baseball so I’ve been waiting
for him to be ready. Yeah, my team lost. The Cubs lost. Womp womp. I’m a little depressed. But anyways today we’re kind of doing brunch
so we’re at Caffé Bene (카페베네) which is one of our favorite coffee chains and Cafe
Bene (카페베네) is huge in Korea. Like a few years back they had close to a
thousand branches spread out across the country so it is super popular. So yeah, we’re here to have some drinks, some
food and we’ll be showing you that as soon as it arrives. So funny story. Originally we came here because we wanted
to eat their gelato waffle because when we used to live in Korea that is what we’d get
every single time. And their waffles are so good because they’re
all like caramelized and fluffy and they are just amazing. So we came, we placed our order and then we
noticed like the buzzy thing. It was calling us back right away and we’re
like wow? That was fast. Too fast. But no I go downstairs and guy is like waffle
impossible. So I guess I don’t know they were out of dough
or maybe something happened so we had to change up our order so I’ll show you what we got
instead. And I think it still looks good. It is not going to be gelato waffle but we’re
still getting one of their top specialties here which is their gelato. Nokcha (녹차)! And we’re getting the green tea nokcha green
tea (녹차) flavor. Yes. And what else do we have? And we have a hot cheese bagel with jalapeno. That looks pretty good. You can see the cheese oozing out. Yeah. And then this I’m pretty sure is a new product. I haven’t seen it before on the menu. It said topping pastry. So we’ve got some kind of pastry here with
whipped cream and chocolate powder. It is definitely big! Yeah. And a drink. Vanilla latte. Alright Sam what are you starting with? Ah, I’m going for the good stuff. Going for the green tea gelato. Oh la lah. Look at that. Oh man, that
is so good. Such a rich rich green tea flavor. Alright, what is next. What are you going to get in to? How about your coffee? Why don’t I try that. Vanilla latte. My vanilla latte. So let’s rip off the top here. Try that. Take the lid off. Show us how frothy it is. Good point. Because otherwise you can’t even see it. The viewers want to see. Frothy. Very frothy. How is that? That is a good latte. Yeah. Although it doesn’t have that strong of a
vanilla taste. But really creamy. Really good. Alright, so we’re going to share the bagel. Cutting that in half. Oh yeah. Man, look at the cream cheese. Oh wow. Thickly stuffed. Totally oozing out. Woah. Totally oozing out. So this one in the middle it has cream cheese
but they also put like I guess a regular mozza cheese and melted it on top of the cream cheese
so it is like decadent. Look at how cheesy that is. I know. And you also see the chunks of jalapenos. Look at how thick that is. That might be. It is a behemoth. It is a behemoth. Mmmm. Is it good? Yeah. That is really nice. So how would you describe it? Super cheesy with a bit of a kick. So Sam is going to attack the topping pastry
before it melts. Yeah, time to attack this big bad boy. So I think they put some whipping cream and
cocoa powder on it. I’m not entirely sure. It is slowly losing its shape. Oh wow. Just from cutting it it kind of has the consistency
of a cinnamon bun. So let’s try that here. Mmmmm. Oh wow. Okay. Yep. That is definitely whipped cream. Yeah. With a bit of cocoa on top. And the pastry itself it looks like really
big but it is actually really kind of light and fluffy. Yeah, very light and fluffy and it is perfect
for putting this type of topping like a whipped cream on top of it because it is just adds
a lot to it. Is there anything in the pastry? Does it have raisins. Um, let’s investigate. Let’s actually investigate that. I didn’t get anything on my first bite. Investigative eating. I don’t think so but it does have chocolate. It does appear to have chocolate on that. Chocolate is always a good thing. That is really good. Yeah. Nice and light. So what is your favorite thing so far that
we’ve ordered? Well, I mean obviously the gelato but I haven’t
tried this one yet so. The bagel? No, the bagel is up next for me. Why don’t I just take a bite right here. I’m going to take one of yours. Go for it. Just stealing yours. Mmmmm. Oh wow. I’m kind of glad you ordered something a little
bit savory. It is spicy too. I’m feeling that spice. I keep saying that. Yeah. This is really pleasant. Sometimes it is good when you know like because
they didn’t have the waffles this is getting us out of our I wouldn’t say our comfort zone
but out of what we’d normally order. It forced us to try something new. It forced us to try some new things. We decided to make the video so we’re rolling
with it today. So we polished off all of that food. It was really good. The two items we liked the most were the jalapeno
bagel with cream cheese and real cheese and also the green tea gelato. That was fantastic. So in terms of price point it came to just
under twenty thousand Won (원). So I think it was actually was it nineteen
thousand? Yep. So that is ₩19,000 KRW and roughly that
is about sixteen or seventeen US dollars and not bad value. I mean we got three different food items and
really large drink. So it is not super cheap but it is the kind
of place that you want to come and relax and have a nice sweet treat basically. Yeah, so if you guys come and check out Cafe
Bene (카페베네) make sure you get the waffle. Yes. Demand the waffle. Hahaha. Alright, that’s a wrap from Seoul (서울). Tata. Alright, so it is time for another food video
and today’s is kind of breakfast slash lunch. Yeah. Brunch? Basically a brunch here in Seoul, Korea and
we’re having one of my favorites. We are having Korean porridge which is known
as Juk (죽). And Juk (죽) is like this really kind of
like it is considered to be a health food here in Korea. Yeah. And it is made out of like glutinous rice
and different ingredients. I’m getting one made out of pumpkin and you’re
getting more of a savory one made out of shrimp and the cool thing is that there is a lot
of health benefits associated with this food so it is the type of food you eat when you’re
sick or when you’re having bad digestion and it is considered kind of a slow food. Kind of a get-well type of meal. So Sam are you having trouble with your digestion
is that why we’re here. No, that is not why we’re here today. We’re here just because it is tasty. Okay. The food is here. So I got the Saeyu Juk (새우 죽). So if you have a look here this is a shrimp
porridge and it comes in a massive bowl first of all. I wonder if we’re actually supposed to share
because they gave us a tiny bowl with a ladle so you can kind of like just pour it for yourself. Yeah, you could definitely come here and order
one of these to share but I mean we’re hungry so we’re going to try see if we can finish
our own. And look at that. It is topped off with it looks like little
sesame seeds and maybe some seaweed. So I’m just mixing it around. So yours is a bit different than mine. I think the chunks, like the chunks of rice
that it has been made with appears to be thicker than mine. Yes. It is not as smashed or as glutinous as mine. Yeah. So mine is chunkier and mine also has carrots
and chives so this looks great. Yeah, I was kind of craving something savory
so I didn’t order a sweet one like Sam. Yeah, so we have that contrast between the
savory and sweet Juk which is cool. Different types of Korean porridge. Oh la la. This is steaming. It is like pipping hot. Ha! First bite. Mmmmm. Wow. You know what? It almost reminds me a bit of like a risotto
but like a little bit more soupy. That is really nice. Yeah, I don’t think you’ve ever had a savory
Juk (죽) before. I think you’ve only tried the sweet ones. Yeah, and I wasn’t a huge fan of the sweet
ones. They were okay but I’m more of a savory person. So an instant hit? Yeah. This is really good. So do you taste the shrimp or like what are
you tasting? Yeah, I mean it is just like a risotto. I mean you taste the rice. Like a savory rice that doesn’t have a whole
lot of spices but it is just it is nice. You taste the shrimp, you taste the vegetables. It is an instant hit. So Sam on the other hand he already knew what
he wanted to order before we came here. Yeah, I’m getting my favorite Korean porridge
and that is Dan Hobakjuk (호박죽). So basically that is Korean pumpkin porridge
and if you take a look down here you can see that it is very orange. It is very pumpkin-y. And it has, it is made with the glutinous
rice. Yeah. So that has been really smashed like thoroughly
so you don’t see the grains of the rice unlike yours. And I’m going to try to find. It also has these enormous giant rice balls. I don’t know if you can see this. I think I actually grabbed three of them. You know what? It kind of looks like polenta at first glance. Yeah, it does kind of look like polenta. But it tastes very different. It tastes very differently. Okay, so I’ve served myself up. So I’m not going to go for a rice ball on
the first bite. I’ll just go for the I guess the Hobak part. The pumpkin part. So yeah, one thing it is very hot when it
is served so you do want to really blow on it before you put it in your mouth. Mmmmm. Oh man, that is good. Yeah? Yeah? It is sweet but not too sugary. It has got just a very natural sweetness. Yeah. You can really taste the pumpkin. I mean sure it is made out of rice but the
overwhelming taste is definitely the pumpkin. And yeah, it just is so smooth. You put it in your mouth and you don’t even
need to chew it just goes down nice and slowly. And you know what? Even though this is like a get-well food and
you usually eat it when you’re sick I think it is also just nice to eat it on a cooler
day. Like a cool fall day when you just want something
warm. It is a great late fall winter type of food
because it is served pipping hot and it’ll definitely warm you up. Alright, let’s dig in. So our Juk (죽) also came with side dishes. We’ve got your kimchi (김치). A classic so I’m just going to add it to your
porridge. Mix it in. And it also came with beef and this is kind
of like a really fibrous meat that I really like so I’m also just going to mix that in
and maybe some of this for spice. Wow, you’re going all out here. Yeah. Just for an extra kick. I think it’ll be nice. Because I mean this is quite plain. It is simple flavors so if you want to kind
of spice it up you’ve got these little side dishes that you can just plop in. Mmmm. Magic! Hahaha. Okay, so I’m just looking at the menu here
and I’m kind of thinking what I’d like to have next time we come back. And they have a whole lot of variety here. Yeah, show us that menu. Okay, so you can get the porridge with crab
meat, with shrimp, they have bulgogi beef, you can get it with mushrooms if you’re vegetarian. There is like black sesame, mung bean, red
bean, pine nut, all kinds of seeds. So there is like tonnes of sweet and savory
options. I know. And you know what? If you pay an extra 1000 Won, which is like
less than a dollar, you get cheese. Hahaha. You can get cheese and like add it in and
let it melt. Then it would be more like risotto. Hahaha. Oh my gosh we should have seen that earlier. Yeah! So do you feel healthy eating this? My health meter has moved up ten points. No, I’m just kidding that is really cheesy. But yeah, it is a healthy food and I have
a memory like when I got sick when I used to work in Korea as an English teacher my
director came in and brought me Juk (죽) as a kind of a get well. I guess kind of a gift or gesture as like
oh you’ve got to have this Juk and it is going to make you feel better. Oh that is sweet. Yeah, it is a good memory that I have. So even though those bowls were massive we
managed to finish everything. Both of them. And I didn’t even help you. I’m shocked because you’ve become like a fan
of Juk like just suddenly. That is kind of impressive. Alright, and let’s talk about the cost. Alright, so the price point I’ve got the bill
right here. So it was sixteen thousand Won. 16,000 W and
that is roughly just over fourteen US dollars so you’re looking at about seven dollars per
person and throughout the menu you can order all of the different kinds of Juk more or
less between seven thousand and nine thousand Won. So that is kind of the rough price point. Oh, I should point out too that we’re eating
at a place called BonJuk (본죽) which is a very popular Juk chain. You can find them all throughout Korea and
I highly recommend coming to this place. This is like they really do an awesome Juk
(죽). They do like an amazing Korean porridge. So if you’re in Korea check out Bon Juk (본죽)
and yeah we’re stuffed it is time to go take a siesta. Bye! So as you can probably tell from those intense
sweat stains on Sam we’ve had a pretty difficult day of sightseeing. Want to tell us about it? Yeah, so originally we planned to visit a
Caffe Bene and we went there and it had shut down. So it was like oh gosh. That was annoying enough and then we walked
like several more blocks looking, and this was a big thing we wanted to do today, we
wanted to go to a parrot cafe. One of those quirky cafes you find only in
Seoul (서울). And we go up there and it is closed. And I was like knocking on the door. Tuk tuk tuk. And all I could hear is like parrots squawking. Squawk, squawk. And a dog barking. It is going Woof, woof! Nobody around. So instead we’ve decided to have lunch. Yes. And we’ve ordered a little bit of booze. Yeah, we’ve got some Makgeolli (막걸리)
and what we’re focusing on today are Korean pancakes (전) also known as Korean pizza. And that is Jeon (전) so we are ordering
Haemulpajeon (해물파전) which is seafood pajeon basically green onion Korean pancakes. And we’re also ordering Kimchijeon (김치전)
which is the kimchi pancakes or the basically the kimchi pizza. So we’re just waiting for that to arrive and
it is time to get boozy early in the morning. Eleven AM. Hahaha. So what is cool about South Korea is that
there are a number of different alcohols that are matched to certain foods so when you’re
having chicken you typically have beer (맥주) and when you’re having samgyeopsal (삼겹살)
or some other type of Korean barbecue you typically have soju (소주) but when you’re
having Jeon (전) these Korean pancakes that we’re having the preferred drink is Makgeolli
(막걸리). And it is a kind of Korean rice wine that
has a very milky consistency. If you take a look at it down here. It looks white. Yeah, it is. It is white and it kind of got it has got
a bit of chunkiness to it. A little clumpy. It is clumpy. Yeah, that is how it is supposed to be. Okay. Have your first sip then. Ah, cheers! Yes, geonbae (건배). Cheers! Oh, it has been about four years since I’ve
had this so yeah it is fantastic. The thing I really like about it right now
is that it is chilled. So I mean it is a bit refreshing. But this is the kind of Korean alcohol that
is a little bit sour in its taste and it just tastes wonderful at the moment I have to say. So the first Jeon (전) has arrived and this
is the Kimchi Jeon (김치전) so let’s have a look here. As you can see it is a flat pancake. It is a flour based pancake that has been
fried in a pan with oil and it also has chunks of the gimchi (김치) which is the spicy
fermented cabbage. So I’m going to take a little piece with my
chopsticks. Oh, we have a dip here. So this is soy, vinegar and chili. And you can dip it in. Yeah, the dip goes so well with the jeon. You can’t just eat it on its own. And it smells
so good. Mmmmm. How is that Kimchijeon (김치전)? Mmmmm. It is really nice. It is like a savory pancake with lots of spice. It is really really good. Mmmm. So nice. I love this stuff. So another really neat thing about Korea is
that certain foods are often paired with certain activities. And when you’re hiking a mountain and/or if
it is really rainy outside that is the perfect time to come for jeon. Guys like when you go with friends and you
go have a jeon and you have a makgeoli. So it is pretty cool because it has been raining
a lot in Seoul lately. But not today! Not today but I kind of feel like we’re making
up for those other rainy days. Alright, so I’m just going to dissect this
here with my chopsticks. Look at you working those chopsticks. Yeah, look at that. And this one has a massive piece of kimchi. You can see the kimchi right there. So you know it is going to be good. So let’s dip it in that sauce. Oh, wow. You know out of all of the jeon and I really
like haemulpajeon. I still think I prefer kimchijeon to all of
them. Like this is just it matches my taste perfectly. It is so nice because you get the spice from
the kimchi but then the spice from the sauce as well. Exactly. First thing I want to point out here is just
how much better I feel now that I’ve had a little bit of food and drink in my belly. Like my mood has improved significantly. I’m no longer a total curmudgeon. Anyways, now that I’m in a better mood I just
remembered that with the makgeolli, I mean we’re drinking it from the bottle. This is what you would find like say you go
to a convenience store or grocery store. You would buy it in a bottle like this. But when you’re having say a more traditional
or homemade prepared Makgeolli (막걸리) it comes in a very special pot that is used
to pour and so that is really cool. If you can have that that is definitely the
most authentic way of having the alcohol. And also the way we were drinking it here. It is not out of cups. You drink it these little bowls. Yep. That is how you do it. That is how you roll with Makgeolli (막걸리). Good stuff. Now let’s have you trying that. Okay. Mmmmm. You know I actually remember not liking this
very much when I tried it a few years ago but it is not so bad. Like I find it very light and it is a little
bit fizzy. Yeah. Normally you don’t like alcohol. Yeah. It is almost like a girly sparkling wine. Hahaha. Sssshhh. You know what I think all of that wine drinking
we did in South America has maybe rubbed off on you a bit. Yeah, it is good. And it compliments the Jeon (전) nicely because
this is really spicy. So I kind of like the sweetness of this. You know, to soften the blow. So yeah, this is a good meal so far. A little bit more of that jeon. Yeah. Oh, before Sam steals it. This is my favorite one. Mmmmmhmmm. So now the second jeon has arrived. Yeah, the pancake. Like we demolished that kimchijeon guys. It is gone. That did not last long. Like I’m thinking less than two to three minutes. Hahaha. Alright, so let’s take a look at the second
star of the meal here. And that is the haemul pajeon and that is
the seafood green onion pancake. And the haemul refers to the seafood so I’m
going to find a piece of the seafood here so you can see. There is lots of octopus (문어). Lots of octopus. I think this actually might be squid. The
ojing-eo (오징어). And so that is some of the haemul and the
pa (파) the pa part is right here. And that is the green spring onion. The scallion. So that is a very good combination and we’re
really looking forward to trying this. Dig in. I’m just going to dig right in. Alright, the nice thing is that it kind of
comes pre-sliced for you already into little squares but I’m going to just slice it up
one more time so that I don’t choke on it. Good idea. Good plan. Because the Pa, the green onions can kind
of get stuck in your throat if you take too big of a bite. Yeah, they’re quite chewy. So again, dip it into the sauce. Mmmmm. Yeah. That is really good. Mmmmm. So, again this one is savory. It is a savory pancake but it is not quite
as spicy as the kimchi jeon but you have more ingredients like with the seafood and the
green onion so it is a nice when you pair them together it is a really nice combination. Okay, so now it is time for me to try the
seafood one. So I’m not the biggest fan of seafood so I’m
just going for a little piece here. I always find seafood a little bit chewy but
I’m braving it for the video. There you go. Some kind of sea creature in there. Hahahaha. Yeah. Okay. Mmmmm. You’re right it is not as spicy as the other
one. I think you prefer the kimchijeon. Right? I do but you know what it is not bad. It is growing on you. It is not bad. I could eat this. Growing on you like the makgeollli. Right? Hahahaha. Yeah. And the seafood isn’t as chewy as I was expecting
so that is very good thing. Well, I would say that was a very delicious
meal. There is nothing left. We took care of that with authority guys. Absolutely demolished that. Once again. Okay so let’s talk about the price for the
whole meal. Yeah, in terms of the price so the haemul
pajeon was ten thousand won (원). ₩10,000. And the kimchi jeon. The kimchi pancake was eight thousand won. Ah, ₩8000. So basically in total you’re looking at like
sixteen US dollars. So about eight per person to have that glorious
pancake feast. And ah, definitely if you’re in Seoul or anywhere
in Korea you’ve got to try this. This is probably one of my personal favorite
foods in Korea. So I highly recommend it. New videos from South Korea every week! Click here! So Seoul (서울) has some pretty unusual
cafes and today we’re going to be documenting one of those. We’re heading to 또옹카페 which is basically
a poo cafe. Hahaha. Yes. This isn’t a cat cafe it is not a dog cafe. It is a cafe dedicated to poop in all of its
shapes and forms. So we’re going to show you what that looks
like. It sounds right up our alley. Yeah. So we’ve found the cafe. It is kind of hard to miss with the big swirls
of pooh but there it is. Let’s go. What are you wearing? It is my new cap. I mean, come on it just looks like all of
the other ones I’ve bought. We are wearing poo hats. And my poop just fell off of my head. Hahaha. This one is a little green. Maybe I had McDonald’s last night. So Sam you taught here in Korea for a few
years tell us a bit about the fascination with poop. Well there really is a bit of a quirky fascination
with poo in Korea and it is hilarious. I remember one of the funniest assignments
I did with my students was I basically gave them a blank comic book strip and they had
to create their own comic using English. And this one kid created basically it was
a catastrophe related to pooh. I guy went up to the top of a building. He took a crap it landed on the street caused
a big accident and then there was a news agency coming out to report the incident so. Wow. Yeah, that was a very very sophisticated poop
story. I have to say. I think I gave him an A for that one. Our order has arrived. Tell us a little bit about what we got. Well, take a look at this thing of beauty
here. This is my French Vanilla cafe. Oh la lah. And you can see the intricate art design there. And down below again this would be my dung
waffle. This is basically a dung shaped waffle covered
with poo sauce on top. With poop sauce. Maybe chocolate. I hope it is chocolate or nutella. It is 50-50 with a banana. We haven’t quite ascertained what it is. And you know what? The plate is pretty cool. This is basically a latrine or like a squat
toilet. Look at that. Oh yeah, they’ve got this down here at this
cafe. So we’re eating out of the toilet. Sounds about right. Oh, and you know what? What? If you come here at lunchtime and you order
pasta or something like that they serve it in a toilet bowl. Why didn’t we get that? It’s too early in the day I suppose. We were here for breakfast. We’re the first customers inside. So I bet this is your first time trying a
poop waffle. I think it might be. I think it might be. Mmmmm. Dung-a-licious. Oh no no no. Pooptastic! Pootastic. No, that is a chocolate or Nutella sauce. It is really good. We hope. We hope. So what are you having to drink? So I ordered a mango lassi. And it is actually really good. It almost tastes like the ones I was having
in India when I was traveling there. So that is a really good compliment. Authentic huh? Yeah. Authentic. Nice and thick. Yes. Stop distracting me. The waffle is slowly disappearing so I’m going
to dig in while I still have a chance. Oh, you’re going to get a little bit of banana. It is like caramelized on top. There we go. Dung-y goodness. Poo waffle. Let’s get that chocolate. So poop waffle reaction? You know what it is really good. I can recommend this place. Come check out the poop cafe guys. When in Seoul, why not? Okay, so we finished that fantastic meal. That poop inspired meal. Hahaha. So what was the damage? Alright, let’s access the damage. So as you see down here it is eighteen thousand
Won. ₩18,000 which as of today is sixteen US dollars. So I mean it was a little bit pricey but why
are on Insadong (인사동) street which is very touristy area of Seoul. And I thought the quality of the food and
the drinks was fantastic. Also plus you’re paying for the experience. You really are. Where else are you going to go to a poo cafe
guys? So yeah, I do recommend coming and yeah it
was a very unique experience. That is for sure. Gamsahamnida (감사 합니다). So we are going for something called Dong
Bang (동빵). Which is basically a poop shaped pancake. Poo shaped bread pancake. It is really hot so I wonder if it is going
to be chocolate or red bean paste. I still can’t tell but it is burning my mouth. Mmmmm. Okay. So that is a poop shaped pancake filled with
chocolate. Freshly made. Yummy? Mmmmhmmm. We just had to have it after eating at the
poop cafe, you know? It was mandatory. Hahaha.