Today I'm taking you on an ultimate Korean Beef barbecue tour Korean Barbecue is easily the most famous of all Korean Food throughout the world. This is truly magical meat eating experience. They do it all in front of you. Oh, you can see how that just wobbles, but there's many different types of Korean barbecue.

Oh that's so flavorful! I Just love this concept I Love this style. We're going to eat some different types, we're going to eat some of the best Barbecues in the city, and I'm going to share it all with you coming up right now in this video. So we are beginning this barbecue tour at a place it's called Joan Oak and it is one of the oldest Korean barbecue restaurants in Soul That means one of the oldest in the world And so we're in. uh, one of the classic parts of town.

Lots and lots of kind of Mechanic stores and hardware stores in this area from the main road. We walk down this alley here and I think it's just up ahead down this alley. Oh I Love it already! this place. It dates back to 1937.

Again, it's one of the oldest Korean barbecues in Soul and they specialize in what is one of the most popular forms: Meats of Korean barbecue uh called Cal which is the Korean short rib. They are one of the places that has completely popularized it around the world. so it's only right that we would start a Korean barbecue tour right here at one of the original barbecue restaurants. All right here we go.

One of the things that you'll notice immediately is that at a lot of Korean barbecue restaurants, you know you cook it yourself at the table, but here you don't. They cook it in the back. This is the old school where way where the chef is cooking everybody's meal, grilling everybody's meat and then it's delivered to you at your table, grilled perfectly to their liking the way they've always done it and it's really an honor. They have a window here to the grill where you could see the chef, the master at the grill.

they Grill it so precisely. then they keep tossing on like this cup of the sauce and from what also what I was reading that sauce. Their recipe has not changed in over 80 years. Oh I Love that that flick of the wrist with that sauce.

onto the K Oh what a move! It is always fun to cook barbecue at your table in front of you, but at the same time they know the best way to cook it. Come some! Oh I'm so excited to try this. It's kind of actually refreshing to have them cook it the perfect way for you so you just get a plate all ready to go, all ready to dig in. Um with all the different Bunch on the colorful Bunch on all the different side dishes.

and they also have a number of famous dishes that we're going to try as well. Oh and including an extremely icy cold beer! So cheers to begin the Korean barbecue tour! Oh yeah, okay, can't wait to try it. Try a piece first. Well, the flavor keeps on coming as you keep on chewing.

It's not like melting your mouth tender, it has some muscle, some texture to it, but I think that way in the muscle fiber, it's just able to absorb all of that flavor. And again, one of the signatures moves is he takes literally an entire cup of the juice. meat, broth, brine the sauce and just splashes it onto the grill. It's juicy.

it's Saucy and there you can taste a little bit of a sweetness, the sugar in there which caramelizes onto the meat. Oh that's so flavorful. I'll Chase with a bite of kimchi. Oh yeah oh man.

I Love kimg, the crispness, the little bit of spice Galactic acid. that one is nice and fermented age. Oh yeah, move into some of that salad. I think I'll grab a whole bone this time.

Oh, you can see how juicy it is I'll dip it into the bean paste I think it's a type of Korean bean paste. Oh, you could see how that just wobbles. Oh yes. also something that you'll notice that's a little different from this.

Korean barbecue is that typically you'd be served some whole Lett lettuce leaves at a lot of Korean places that I've been to and then you kind of do a wrap. This one is more self-service like in your mouth. You mix everything because the salad is already mixed with a sauce. There's garlic, there's all the bean paste, there's all those condiments, but you kind of just can bite and mix it all together in your mouth without making a full a full wrap.

So can't wait to try this bone. Oh wow. Okay, as you get closer to the Bone it gets fattier even more flavor. I'm going to chase with a garlic.

Oh wow and it is grilled perfectly so you see it's pink on the inside. Juicy, moist, fatty. just the juices come out. really really tasty.

really light but really crisp. Maybe just toss with a little bit of sesame oil. And we have another dish here that they're famous for which is called Teang and it's a beef soup. Oh I love that beautiful red color.

W Look at these huge leaks I almost thought it was pasta. They're leaks and then big chunks of really tender beef. Oh look at the the wobble on that piece of beef. oh that's incredible.

Oh man, tastes like some of the beef trimmings which have just been simmered down into Ultra tender, melting your mouth fatty, beefy and then stew down with those leaks giving it a sweetness like that's. really really tasty. Okay, and and then another dish they're famous for is this soybean soup with tof with mushrooms. Okay, also really good.

You taste the complexity of the fermented so it means tofu in there. Mushrooms Really really good. So much flavor. Oh I Love Korean rice.

so maybe dip into the bean paste onto the rice with the rice to pair together with the saltiness of the bean paste, the richness of the meat, it all goes together. I'm loving the Simplicity of everything. just the laidback. this what a spot and it's still family run.

They're extremely friendly. I mean this is a preservation of Korean barbecue Heritage but we have a lot more. Korean Barbecue to keep on eating We are continuing with this Korean barbecue tour at a restaurant. It's kind of a modern Korean barbecue restaurant that specializes.

and I've seen some of the photos in these gigantic Dino sized ribs cooked in a very special way. Welcome to Monan! This place is extremely popular. Long waiting list to get in the instant bunchan. Oh and there there it is.

This is part of their gring system is the iron griddle. So in order to make their special ribs pork ribs. what they do is they have the huge ribs. They bring them over into this Grill cabinet and then he just kind of grills them really quickly over a really hot charcoal fire.

Then the trick here is using hay. so he gets a bundle of hay in his palm, he lights that on on fire and then he puts the ribs into the hay. uh, watching them as they go up in a flame and just like burst in a flame with that fat and that oil. But just like keeping really control just for a few seconds just to embed it with that smokiness of that burnt hay and then flips them over so they're just barely I think singed on the outside, they're not really cooked on the inside yet.

Then they go onto some serving trays. Um and then that's going to go to your table but already just infused with the aroma of that smoke that smells incredible and that's going to go to your to our table, uh to then Gill table side. So before the meat comes, he's putting on the pieces of leak and garlic. Okay here come the ribs.

Yes Oh oh it's so long. It's a huge rib. it takes up the entire griddle. Oh well He Slice It Off the Bone y do we need a shot of it? Oh strips it off the bone.

That is so much meat, the bone and you have that entire strip. Oh look at the marble, look at the fat mixed within that muscle and it really does have a different Aroma with that infusion of the hay smoke in it. Oh that smells unbelievable. Oh we have all kind of toce here.

One is soybean paste. oh okay. soybean paste, salt, salt, fish, egg sauce, fish egg sauce and then Wasabi and wasabi and then soy sauce and so you can choose any of these sauces for first for dipping. Uh, just meat without first.

just meat, no sauce. Okay Oh Come Oh Man, this is a truly magical meat eating experience. They do it all in front of you on this massive iron hot griddle. the Aromas that beef is just.

you can see the quality. Oh and he's St stacking it up onto the rib. Once it starts to sizzle, it sizzles in its own fat. Oh man, oh he's stacking it onto the rib.

Oh what a display. Oh wow he said to eat it as is. No. SAU First bite.

Oh oh wow it is so tender and spongy and so fatty. Oh man that texture is incredible. The flavor keeps on coming. the smokiness wow that's good.

Oh man. Second bite he said to dip in to the soy sauce and get a little dab of Wasabi as well. So Wasabi and soy sauce for the next bite of rib. Oh man, the fattiness muscular it is so so flavorful with that Wasabi is really mild, just gives it this little bit of a sweetness actually and salness from the so.

SAU man that's tasty, incredible. And then after you take the beef, one of the famous things to eat here is the Onion kimchi. M Mhm has that rib. That beef is so rich and so fatty that onion just completely cleanses your palette.

like washes down that greasiness. Okay, I'm going in for another piece. Oh man, Huge. just straight up pieces of rib steak.

Okay for the next bite. I'll try in the bean sauce and look at the way they cook it, they serve it to you I'd say medium rare, preserving as much of that juicy fattiness as possible. Yeah, so fatty, so rich you need some rice to go with this I Love it with that bean paste cuz the bean paste has this incredible well-rounded flavor, a saltiness, a fermented complexity to it, and then also a sweetness from those beans as well. The next bnan looks like a frozen kimchi, almost icicle.

W that's such a contrast. Yeah, straight up, ice cold, a little bit sweet and you taste that pepper paste that is. It almost tastes like beef bacon cuz the way the way that smoke just singes the fat has that like sharp smokiness but then gdle fried to to actually cook it and that that smokiness doesn't really cook it, it just gives it that flavor man. Extremely rich, heavy, fatty, full of flavor.

And now time for the pork. the pork neck. They only have two Meats on their menu, the ribs and the pork neck. So the pork neck is ready.

he just totally Browns it on the edges crispy that is so fatty as well. and then there's a another specific sauce for the pork. Oh man this pork looks incredible actually. Oh wow that is extremely fatty, melt in your mouth and then crispy on the edges.

Wow, so rich. Both meats are just packed full of richness like the richest meats you can imagine. What do you like more the the beef or the pork? Definitely the beef here. Yeah, pork is like so fat super rich.

I Like it, especially with a little bit of U the the combination with the soy sauce and the Wasabi and then definitely chasing with the onion. the onion kimchi. it's the way to go. Mhm.

those ribs were really good. I mean definitely extremely rich and fatty but really high quality. To continue with this barbecue tour, we're kind of in the back streets of Soul within an industrial area. Lots of mechanic shops around here, lots of warehouses and uh, import export shops you can.

This is the type of area in Sol where you can find basically anything your looking for from clothes to. Plumbing Okay thank you we are at the next place. They have a huge parking lot but luckily we've got here I think just at the perfect time when it's uh, the lunch rush is settling down. we're in the middle of the afternoon, the restaurant is right back here and we're here to eat a certain type of barbecue that's extremely popular that has a lot of history connected to it.

Welcome to Ur O! That's the name of the restaurant and it's a classic. It's a legendary restaurant that dates back to 1946 and the main grilled Korean barbecue that they serve here is called Bogi which they are just legendary for. This is one of the places in Soul to get Bogi and they also have some of the buckwheat noodles the ningan as well which is uh, the combination to eat with it copper Grill down below beautiful shining as they're about to deliver the Boi Just a little bit of history, but B means fire. GOI means meat.

So it's actually fire meat. and this method of cooking has been in Korea for hundreds, thousands of years. It has a history. It's been called by different names and I mean it.

One of the main signature facts about the meat is that it's sliced thin. It's marinated before it's grilled. So there's no doubt when you're doing a Korean barbecue tour. Boki is an absolute must and it's going to be totally different from any other barbecue style.

Oh, here comes the the banchan. Already okay. Fire is started on the bottom, then she pours just some water around the trough. Here it is the marinated Bogi beef.

You can see it's really thin slices maybe Sirin or brisket which is thin s is marinated. Usually it's quite on the sweet side. We'll have to test this out and see uh but I Love the girl shape. It's a it's a dome shape with little holes with the burner on the bottom so that all the heat rises and then the juices are going to spill to the to the sides into the water.

So she grills it up for your tableside. kind of like keep scooping it onto the top, putting it on the top, letting the juices of the Boi drain down into the broth into the trough below till it kind of caramelize. and Crispies you can I mean you can actually hear it hissing caramelizing from that that sweet marinade. and now she turns off the fire.

She says it's ready to eat that smells so good along with all the toppings along with all the sides. and then also again the harb of choice that you eat along with. this is Nan again the buckwheat noodles in cold broth. So the method of eating this Boi grab a lettuce into your palm garlic, dip it into the fermented bean paste into your lettuce.

then Boi oh yeah oh man, it's so tender and just the caramelized sweetness contrasted by the pungency of the garlic and the Really sharply salty bean paste. All that together in your mouth m it's so tasty. Wow, that's good. I'm going in for another one.

Garlic oh man, the bean paste is incredible here. The Bogi oh this is like a red cabbage purple cabbage plus maybe fine green onions or radish kimchi. Oh okay. and then I'm going to chase it with the big green chili as well.

Oh that's huge. Okay, wow, there a lot going on that is incredible. The juices, the meat juices, the vegetable juices The Pickled juices the kimchi juices. they're all just liquefying in your mouth.

Man that Bo is so good. This is a totally new perspective on boogi here. This soup on the bottom has just collected all of the broth from the grilling meat. The trough: oh wow, that's meaty.

That's the fat. the drippings Rich So good. Okay I'm going to try the broth first of the Ningan the cold soup. Oh man, that's like the same meat juice you just tell the Bones have been beef bones have just been boiled down in C this almost gravy yet clear yet so powerfully beefy.

Oh man, that's meaty tasting and typically you would season then with one swirl of vinegar and one swirl of the sauce which is guza. Stir that around you can see how the broth immediately turns a little a little murky. Oh yeah, that adds a nice sourness to it and a nice like horse radish like a kind of a tingle in your mouth as well. And then typically you also wow look at the size of these scissors.

Huge scissors typically give the the noodles a a cut down the center, otherwise they can be a little bit on the chewy side. Oh wow I Love the chewiness, the texture, the buckwheat, the cold refreshing temperature. okay and then also we got the slices of beef plus the some of the pickled cabbage kimchi in here as well I think I love that acidity, it's just so refreshing, so clean tasting and that combination. It works so well together too because you've got the saltiness of the ningan, the refreshing coldness and you've got the hot sweet booi which just melts in your mouth with all of the vegetables and the garlic.

What a combination! What a meal! Okay another move that you can do is take some of the the Boi the meat. oh you can see that it's so it's cut so thin and it's so tender that just going of almost crumbles. Drop it into your noodles and then eat it all together with the noodles. Mhm! Another outstanding combination.

the balance of flavor, the smokiness, the metin, the acidity, the sweetness. It's like all the flavors on your mouth all at once, especially if you chaste that with kchi. Well that kimchi is totally different from other kimchi that I've had. has kind of this garlicky fresh kimchi.

It's not really fermented, it's more of like a Nappa cabbage salad. almost. You taste like the the really fresh crisp wateriness of it. And what I was going to say is now you have all the flavors you could possibly want in your mouth all at one time.

Oh man, everything here is so good. Really high quality as well. You taste the quality, you taste, the freshness of everything. just the care and what they do here.

Oh wow, that was really really good. Thoroughly enjoyed it and also I mean this restaurant is just a preservation of traditional. Korean Food Heritage Especially famous for their boo G that was so good! Now we're on our way to one more place for barbecue today! Place: I was really looking forward to it's the Standing Barrel Barbecue really old school style uh with a place with a lot of history and Heritage we are in Mdong now Mong Dong is one of the most popular walking shopping districts in all of Soul Always busy, crowded and we are going to a place that's called Mong Salo Cal which specializes again in Korean short ribs barbecue but something totally different. it's a Heritage Restaurant I Can't wait to try it! This place is so cool.

Standing Barrel Barbecue: All the barbecues are within grills. there's no seats so it's standing only. they Grill you grill your meat I mean they Grill it for you and you grill yourself just like any Korean barbecue but this is really one of the again one of the original. Heritage Korean barbecue especially famous for the AL which is the the Korean short ribs.

We got a a barrel here and they're about to light it up. We're about to get some more barbecue, some more beef barbecue. Have one menu which is the okay yeah is that their the short ribs of the cow short ribs Yeah that's mainly what everybody comes here to eat. The only menu they the only menu.

okay wow. huge iron griddle going to be really hot I Just love this concept. I Love this style I mean it straight up feels like a garage although we're in the middle of soul and one of the busiest shopping districts so old school. Heritage And they're about to bring us the meat.

Here it comes. Wow there it is. There's their special Cal Oh and you can see it's marinated. Oh that is beautiful.

Oh man that smells good. They're so meaty. These are some of the meatest short ribs I've ever seen. I'm already loving the look of that marinade.

Looks like garlic. lots of garlic, green chilies, sesame seeds. man that a the meat is on and actually those might not be green chilies. Maybe those are, uh, leaks the marinade.

oh she's snapping. It Off The Bone now scissor cut ribs that Aroma is incredible. You can just see how juicy they're going to be. so incredibly meaty.

Oh just they're like flaps of meat that just come right off the bone. Oh those are beauties. So much meat! Absolutely love this concept. And I love how they only serve one thing this.

I mean this is all this is all you can order I mean they serve you with the sauce with the garlic with the green chilies. Uh, but even the kimchi is just a bag of kimchi. You get drinks, it's just basic. Bare Bones All you need.

Love this concept. There's garlic. There's uh, leaks in there. sesame oil.

Maybe ready to start eating? Grab a piece of the the K He said the hot the sauce is their signature. That's what sets them apart. This might be the coolest Korean Barbecue yet such a cool concept. Wow Good.

oh it's so tender. Wow. W Ohu has the jingu has the right idea. Yeah, you then take one of the green chilies di it in the GOI Chong maybe M Oh man it's the rich meat followed by the crispy, refreshing chili.

That combination and one more essential part of this meal experience. Cheers men that that is spectacular. The meat itself is such good quality. Oh that might be the best C yet it's so meaty, so so juicy, so tender.

oh that is that is absolutely outstanding. Now she said this is almost the same thing as the grilled one just in uh, non-g grilled form. so there's definitely a lot of leak garlic sesame seeds in here. I Think it might be the sauce that's a little bit sweet, but she said it's sweet from fruit.

Oh wow. okay I'm going to say that's the juiciest C be I think I've ever had. It is so juicy that's good. that is so good.

I think I prefer this one the the hot sauce. the hot sauce. Yeah. both good, both good.

Yeah that sauce my maybe sesame seeds and maybe had has uh pear or something in it. maybe shaved pear to give it that that juicy body. oh man that that is unbelievable T be and I do want to grab some of this garlic on this bite as well. Well that's a gigantic piece of garlic and this concept is just so perfect.

Huddled around a grill enjoying meat together. Perfect environment I Love how Bare Bones this place is I mean it's just straight up about the meat. they even of rice in the Korean microwave boxes. onto the rice.

and to be quite honest, the Korean rice cooked in the microwave in these little oh hot cooked in these little plastic tubs is actually cooked perfectly. Oh I love it I Love it. This is one of the most unique and you know before coming here I knew it was going to be cool I knew it was going to be unique because of these barrels. What I didn't know is that it's some of the best CBE you'll ever have better R better r with the rice.

it's amazing yeah R uh-huh there long green chilies dipped in goto tongue. Okay so when your grill gets crusty, they'll change it out for you. Put on a brand new grate. She kind of grilled half of it, then set half of the the ribs aside.

We downed half of it and then she made the other half kind of in in shifts. So here we go. Round two: Melt in your mouth butter butter Beef ribs. We're grilling up some of that garlic now and also grilling some of those green chilies which I said they recommended.

Oh, right off the grill. I'm in it straight up. Feels like you're going to a friend's house for a backyard barbecue or a garage barbecue. That was unbelievably satisfying Ing and guaranteed your shirt will smell like barbecue has just absorbed all of that smoke and you'll be sweating from that.

Barbecue on the fire and it's so worth it. That was honestly one of the greatest Cal Korean Barbecue short rib experiences I've ever had in my life and I mean what a barbecue tour it's been I'll have all the information in the description box below everywhere that we went I Want to say a big thank you to you for watching this video and I also want to say a huge thank you to the Korea Tourism Organization for arranging my entire trip to South Korea on this food trip where we are going around the entire South Korean Peninsula on an ultimate Korean road trip so you're not going to want to miss any of the other videos in this food series and I want to say a big thank you for watching again. Please remember to give this video a thumbs up if you enjoyed it. Leave a comment below I'd love to hear from you and if you're not already subscribed, make sure you subscribe now for lots more food and travel videos.

Good night from Soul.