I'm in Soul South Korea and today I'm taking you to eat five of the best Korean foods. Oh and a whole bucket of broth goes in I Can't wait to try that omelette. Oh look at that one! Those are the ribs with the bone cage M all the rich creaminess. Oh it's so so flavorful.

There are so many restaurants here that it can be overwhelming and so I've narrowed it down to five of the absolute Must Eat Korean foods. And just to let you know, this video will not include any Korean barbecue that will come in another video which you can be sure to check out as well and here we are at the first place. Step out of the car and no joke, you could just smell the kimchi in the air. Okay this place.

it has a complicated name. I'm I think I'm just going to let Jin say it. This place is called Kim so check out the menu here. It's all dedicated to kimchi jig, but there are a number of other side dishes and then there's a number of different versions now.

typically I've always had the kimchi stew with pork, but they also have a version with tuna and a version with Spam I Got to try the spam. It's an honor. They've invited us into the kitchen to see a little bit of the process, how they make their kimchi jig and how they boil it up. They're also very famous for their rolled omelet.

Oh, they really have a system down and again, Kimchi jig is all about the kimchi. The kimchi is what makes or breaks kimchi jig so they're not making any mistakes with the kimchi here. They have a huge pan of the kimchi. um, that first goes into the pan, then he adds in uh, some chili, some garlic, some other seasonings, some onions that goes into your pan.

From there you choose your protein of choice whether that be pork, whether that be tuna, whether that be spam, and then it goes onto the the burner and then she adds in some of the broth and then that boils away until until it just all combines with the juices with the kimchi expertly. In the meantime, she's also making us The Omelette that a lot of people order here as well to go with the Kim Oh, and she adds in some tofu as well. Lets that just simmer and boil. Fast and Furious they have the system down.

the omelet is ready. let's go eat. Running back to the dining room. Come! Oh man! And as I was in the kitchen I mean we got here right as they open so they're not busy.

people are starting to come in now. Uh, but you can tell that they are really preparing for the lunchtime. Rush they're um, assembling the ingredients into the individual pans, getting ready for The Rush of Kimi jig. Um, they have a system down.

They have a process and they cook in these copper pots and serve an individual pot per person. but we got two different ones to try. It smells so good. I'm going in so this one is the classic.

the original with pork, kimchi, chili pepper flakes, onions in here. Oh man it smells so good. Oh wow Oh oh that's hot. Oh it's still on fire.

Oh it's so good. You know because it's all about kimchi. The kimchi is what makes or break the kimchi jig and because kimchi is a a fermented food, there's such a varying range of flavors and tastes and how fermented it is and how fresh it is um can have a huge impact on the flavor of this dish. So you can hear that tell here that immediately because of the sourness, it's a mature ripened Kim Chief providing an amazing acidity.

The lactic acid, the sourness, the extra chili flakes in there. oh that's incredible. Really has that perfect chewy texture to it. The green onions and leaks in there.

The actual onions have totally melted into the stew making this Rich flavorful broth. Oh that's so good! plus I'm sure that that broth that she LA on I'm sure that's like a Porky bone broth as well, just adding to the flavor enhancing it all. Oh it's so such a Pure Balance of Harmony Oh oh wow, it's good. Okay I'll try some of the tofu, maybe put this under the rice my next bite.

Oh man, it's so tasty. And you know kimchi jig is a dish that you'll find at almost all even General Korean restaurants. But when you come to a place like this that actually specializes in it, that just takes it up to the next level. I Mean they've just perfected their recipe and they make sure they ensure that the kimchi is at its prime stage for making stew.

I'll Chase with some of the bean sprouts. Oh nice. It's just like chili and crispy bean sprouts. and then I can't I Can't wait to try that omelette either.

m m Oh, the texture of that omelet is incredible I think there's green onions in there and pretty much that's it. But somehow the texture of the omelet is just so bouncy and texture. I think if anything, I'm just submerging it into that kimchi stew. let it absorb all of that kimchi flavor.

mhm. Oh, that's an egg sponge. Okay, the next version that I just absolutely had to try is the spam version. Big cubes of spam, kimchi tofu in here.

All the same ingredients, just massive cubes of spam. Oh okay, got to admit that's really tasty. And I mean spam is something I grew up eating a lot of when I was a kid, especially as my my mom is from Hawaii Spam is also very popular in Hawaii so that just immediately brings back the good memories. but then wrapped up in this Kim juice stew gives it another dimension that's like a a Spam sponge of kimchi.

They gave it to us to try. Oh oh it tastes like like a seven up or a Sprite almost. It like a like a lemony lime soda. and I Got to say that Spam is extremely tasty.

Outstanding! And now that as we ate our meal literally this in place. every single table is full now and it's not even lunch time yet. And one more thing before we leave, it's a huge honor. If you look around you'll see the the lids of the the copper pans that they serve the kimchi jig in which they have people sign them and put them on the wall.

so it's a huge honor. Man that kimchi jig was outstanding. Fantastic on the next level. One of the best bowls I've ever had.

Highly recommended and we are moving on to the next. Food Okay here we are at the next place and check this out. It's valet and they have an ENT Tire Tower Parking Lot This is all their parking. They have a 10-story parking garage all to themselves.

That's all valet. That's how popular it is. We are here for the next place. This restaurant is extremely popular almost continuously.

Al line especially if you come in the peak Meal Time There'll be a line coming out the the door and they've been featured. You can see here they've just been featured in almost every news station every TV station for their food, especially for their Ningan, the buckwheat noodles. Okay, we made it right in and this is one of Soul's absolutely legendary Nan Noodle Houses. Absolutely packed house, always full of people.

You just feel the energy and the action in here. Oh I'm looking forward to this One of my favorite dishes. so they have This is the yeah oh so then the normal ningan is like the ice ice one okay, the ice one and then you have the B ningan with with the CH sauce. Okay and then Mand We got to get the Mandu as well, right? Manduu? Okay, we've already mentioned outside the name of the restaurant is Pyang and so the recipes and this dish is also I mean extremely popular in North Korea where it originates.

Uh, but this is as authentic as just great as it gets and just such a popular place. So immediately as you said down, they just bring over your kimchi, they bring over the radish, they bring over a dipping sauce, everything is Fast and Furious. Here you order it comes. Uh, they kind of want you in and out as fast as possible and as we're waiting for the noodles have a beverage.

Oh it tastes like the the water that the noodles are boiled in tastes like noodle water. Okay Mandu Mandu Yeah yes this is like an extra. The main dish that we came to eat here are the ningan, the noodles, the buckweat noodles. but this is like an appetizer.

The mundu. They're huge. Oh I'm going in. Oh and so they.

oh you guys are experts. You guys are actually like breaking it in half. No, my mouth is. St Okay, okay okay here's guy.

Oh no. that is fully loaded. W That's tasty. Man that dumpling is so good.

Tastes like a combination of chicken or pork with some noodles on the inside with some herbs lots of like green onions. and then the wrapper is just so silky thin. Man that tasty. I do want to load it up with some more of that sauce.

Wow, these are some of the heartiest biggest dumblings. CH Yeah, at the same time, the inside just kind of like fluffy and and then the kimj. It's a totally different style of kimchi as well. It's much more watery tasting and not as heavy on the chili, but really crisp.

Um wow, it's delicious. Mandu is amazing. How's the Mandu Um, it's great. Yeah.

Mandu Oh man. just a just a few of these would be a whole meal. They're so big. No, maybe it's not noodles.

Actually, it's more like a bean sprouts. That's what it is. That's what's giving it that texture, that stringiness, that crunch. Here it is the juiciness one time.

Okay, oh what is that vinegar? Yeah, mustard. But you are the expert. That's the way. Okay, Go Yes.

Wow. Oh oh. skills So fast. Yes, oh man.

that was amazing. He's a true connoisseur, an expert at the ningan. I Cannot wait to dig in. Okay so got two different versions.

This one is the classic Ningan buckwheat noodles with the cold broth soup. Then this one is the Biim the mixed ningan with the chili sauce on top and an egg. Got to start with the original. so before seasoning I'll just taste the the water, the juice.

oh you know it's not as sour as I was expecting, but it's more meaty and salty and has this like thickness. It's almost like a clear broth gravy. You can really taste like the meaty, probably the bones boiled down to make that soup. Oh man it's good.

But we do need to season like the real experts. So the move you do scoot over the the be and the Egg do one chop because they're really tangly, really sticky noodles, buckwheat noodles. one chop and then we'll do the the seasoning so vinegar one Circle one circle of mustard. okay is that good proper ratio and then then Stir It Up a little bit taste that broth again yes a little more acidity to it and then also that that mustardy that mustard.

Oh yes okay I can't wait to dig into the noodles. All right here we go. So I don't Oh the texture of those buckwheat noodles is incredible. Is it? um yeah, it's like a oh okay okay okay okay so one squeeze of the it's calleda it's more like a like a horseradish.

Is it a horseradish? or it's kind of a horseradish. like a Wasabi tastes like Wasabi it has a Wasabi taste to it. um but it has this orange color to it so you sprinkle that in. um yeah.

Oh so the brool. you really taste the the acidity adds to it with the vinegar and then Yosa gives it a a little bit of a por raty flavor but it's not overpowering at all. It doesn't go up your nose at all. Try the noodles next.

you should try with the meats as well. okay oh I Love the texture, the buckwheat. They're not as chewy as some vergins that I've had, but you really taste the flavor. the buckwheat, the metin.

it's so cold and refreshing. so good. and then you can chaste with some of the the kimchi. It's really like, just so refreshing.

Um so clean so just pure tasting. Okay, let's try it with the meat. There's two different types of meat here. I think it's both beef, but one is more lean, the other is more fatty.

So we'll try this this lean piece first. Wow. Yeah, that is lean. It has this almost chewy texture to it, but it's really beefy tasting.

There's also a fattier meat as well. Yeah, that meat almost has a jerky texture to it. And now for that fattier meat. Mhm.

Wow, you got the skin. You got that fat. and I think because it's cold, sh cold. it kind of doesn't exactly melt in your mouth.

it's more of like a a chewy hardened fat texture which is ATT which is good should we mix it up. Here's a pro. Yeah, here's a pro. Oh okay, oh yeah.

add some broth put yeah, he good. Okay, I'm going to try some of the the bi Nan M this one is good as well. You taste the sweet flavor of the goou Chong a little bit of chili in there and then it has this sesame oil nutty flavor to it. Yeah and then you taste the flavor of the daon, the radish in there as well.

pieces of radish and the sauce is quite sweet as well as opposed to the other version which more Savory salty, meaty. Another expert move. take a half of the Mandu Oh and then you put the the on top the combo bite. Yes oh man.

so refreshing. This might be the only place in the world I've ever had valet noodles and that was awesome. Oh and how convenient is that? Straight from the parking garage straight to your car? Valet noodles. Okay, we're off to the next place.

We are walking down this Market alley to get to the next dish and again, this dish is so so good that you're not going to want to miss it. This is the spot let's eat Gamjatang! There's different types of Kang and most of them. The only difference is the the second one says kimchi, the first one ugoji which is like a different type of vegetable. these are just different variations of the gamch.

yes with different flavorings. Kimchi would always be good so the all flavor is all the same. It's just what ingredients that goes in especially for the for the vegetables. Yeah ah okay okay what would she recommend is the let's get her recommendation.

Okay say okay. I'll show you whatever she says is the best. Well this is a small little restaurant just with four tables. Uh but she's been serving for 38 years and specializing in gatang which is one of the great Korean dishes.

I Love this place! Family runs so warm and comforting and just you can sense that this is going to be something spectac. We ordered the biggest size and she's going to make it now. Bean sprouts go in first. Oh she's so cool.

Oh here it is. That's one of the main components that you absolutely have to have the pork bones or the side bones or the back bones. There more bones down here and those are the outer leaves of the Cabbage which is also important. Potatoes go on.

Oh yes. Red chili powder I think that's crushed up. Pilla Seeds perilla seeds. and now over to the broth station.

Oh that broth. Oh and a whole bucket of broth goes in and you can see that broth is already reding color from all the all the spices and the chili that she probably adds. Oh and then Pilla leaves go on top to finish it off. Oh she knows what she's doing.

Awesome there it is. Okay, Come Wow There! It is such an amazing dish in a giant hot pot. All the pork bones, so much red chili in there. and then she tosses on a handful of fresh perilla leaves on top.

You have a hot pot at your table so that it can boil away and start to keep on cooking and heat up and bring all the ingredients together at your table. And also you eat it while it's hot all the time. Boiling that smells so good and she's atie is just so cool. I Think the strategy here is to keep on kind of bathing it in the breath, making sure everything gets coated simmered full flavor, potential sinking those potatoes down.

Oh what a dish! and I do remember ying and I had this dish I think we just kind of stumbled onto it first first trip to Korea many many years ago and ever since that trip it's been one of our our go-to dishes. One of the the greatest of all. Korean Foods I Love how it just all comes together, how you have all these pork bones to just gnaw to get all the little bits of meat off. and it's just such a warm covering, delicious delicious dish.

I think I think it's been simmering for about 5 minutes I think we're ready to eat. Come some Auntie has signal that is ready to she's serving us the rice. Let's dig in. Oh I'm so excited.

Okay big backbone chunk here. Maybe the potatoes should cook a bit longer. Okay I'm excited to try the the soup. I'm try excited to try the pork and also those those leaves.

but we got to go in for that part first flaming hot, now on that hot pot boiling away. Here we go. Oh that pork is so tender, completely melts in your mouth. you literally do not need to chew.

You could chew that with your lips, melts on your tongue. All those little bits plus the fat mixed in from the bone and we'll move over. Um oh yeah I mean actually I do want to immediately desperately want to chase that with a piece of daon kimchi. Totally understand the the chasing combinations, the contrast in your mouth.

Oh yeah, it's good. Okay going to chase that now with some of that broth and vegetables. Oh that broth is so good. I Love the chewy texture of the vegetables and it's those older outer leaves of the Cabbage as opposed to other cabbage.

It has more of a a little bit of a chewier texture to it. Then you can really taste how the broth has been infused by those Pilla leaves, giving it a little bit of a minty little bit of a licoricey taste to it. and then also I Believe that those seeds that she added on top were either crushed sesame seeds or maybe they were crushed Pilla seeds as well giving it that Aroma as well. Okay now another thing that you can do is take off some of the the meat.

just just peel spoon Spoon tender spoon, tender pork. peel back some of that pork Oh revealing the bone and then you can grab some of the the pork and dip it into this sauce and then you can eat it along with rice. Oh that sauce. a little tastes a little bit mustardy, a little bit soy sauce.

That sauce a little bit of that horse radish kind of sauce I believe a little bit sweet. it's almost like a honey mustard almost onto the rice. Oh wow, Come to town again! One of the great Korean dishes but her version is incredible. So good and you can tell her passion for it.

She just does it so well that just has all the right things that you want. Juicy, tender pork, chewy, fragrant cabbage leaves Pilla Seed leaves Chili Pepper You can suck. You can chew things, melt in your mouth. All the flavors, the gelatin bits, the collagen bits, the cartilage bits, they're all there I mean it is without a doubt that bones offer the most flavor and if ever you can get close to the bones of any any kind of meat you eat, that's where the most condensed, strongest flavor of any meat is.

And so when you have a bowl that's actually consists of full of Bones you can guarantee that the flavor is just going to be on the next level. The metin. Wow. So we haven't yet tasted another one of the main components, the potato.

You got to have a potato with kamang and then I might reach in for another. another bone in. Okay, supposed to use this with the plyer. That is a lot easy.

easier. There we go. Oh look at that one. Those are the ribs with the bone cage.

We'll take it. look at the way the meat just releases from the bone. By now the potato is so soft and again has just absorbed. Whoa.

it's slippery. Let's dip. Potato is so hot. So good.

Yeah. But anyway got Kong an amazing Korean dish something that you absolutely have to try when you come to soul and Auntie makes an extraordinary version. This place is called Shigo Kamak. Highly recommended.

Absolutely outstanding and the owner. They're so friendly the family they're so friendly. and next up on this ultimate Korean food tour we are on our way to eat another. one of my favorite dish is a dish that is probably the most soothing dish in all of Korea.

It has medicinal benefits. it's just so good. that's the place. Nice! Wow.

Beautiful building. You step inside and this is a A Heritage building that's been around for a hundred years. The restaurant has been here for 40 years, but just the preservation the historical building within modern soul. I Always love it so you kind of step into this this.

Courtyard oh we got have a little private room here take off our shoes Nice! So we came here to specifically eat the dish which is called Sang which is a jining chicken soup and usually it includes a whole spring chicken or a young chicken in a hot Earth andwar Bowl which has just been boiled, simmered the bones. uh stuffed with rice and jining and it's so good. Okay oh here it is. Oh nice.

Oh man that Aroma smells incredible. Oh and they have some black sesame seeds and some sunflower seeds on top with the boiling chicken broth. A bunch of either leak or scallions shredded on top and then served with all of the sides kimchi, green peppers, radish and rice. Oh and definitely some of the jining it comes boiling over.

but let's as soon as that settles down. calms down. Let's go Immediately, go in for that broth. Oh it's thick and it has such an incredible nuttiness.

A Nutty Aroma to it. Oh the sunflower seed. Oh the thickness of the skin and the chicken just boiled down all of that the juices and the oils. the ginang.

oh it's so good. So pure. And then you can follow that with tasting some of the ginsing liquor. Oh yeah, you really smell that that earthiness of the ginang.

Oh, that's really nice. Okay, and then you can just kind of go back and forth. Okay, now we need to tear into that chicken. Just take off those those leaks.

let them kind of marinate in the in the hot broth. and then you can see that it's an entire chicken. Spring chicken. young chicken, entire chicken in a bowl.

The drumsticks are here, the entire chicken. and it should be again. Stuffed with a combination of jinang spices and rice on the inside. Maybe some nuts as well.

Um, but maybe just tear off one of those drumsticks. Or is that a wing. Oh that's the whole thigh. That's the whole thigh drumstick combo.

Oh man. Beautiful. Whoa. Oh wow.

Oh, that chicken melts in your mouth. m It is so tender, but because it's been just absorbed by its own broth, it just remains so juicy. So much flavor condensed packed into the chicken. The bones just literally slide out completely clean.

Oh that's delicious. At this point you may want to chase your bite with kimchi. Oh yeah, they do have a little bit of extra salt here you can dip in if you want a little bit of. oh no, oh no, that's probably too much.

Okay that that was a bit more Salt than expected. What you can do to get rid of it though is just kind of water it down from the put it back in the soup it just slid right up. It's so tender it just slid right up. Oh man that chicken is so succulent, buttery and I'll Chase with one of these green chilies.

The classic move, dip it in the the bean paste and taste oh yeah a little bit spicy, so crisp green. Let's go back to the chicken. and one of the things I love about the chicken itself is that it's actually not that salty so you can judge. You can add your own salt according to your liking.

and also I mean if you if you don't want to eat it that salty cuz it does have medicinal benefits, it has health benefits to it. Um you don't need to make it that salty but let's tear into the the the whole interior of the chicken and see what's stuffed inside. Okay here we go into the into the crab that oh all that entire entire carcass just lifts off like a lid and you can see nestled inside of there a whole cloth of garlic rice. Is that a water chestnut? I Think oh beautiful oh man I'm going to scoop that out.

Oh and you can smell the richness of the chicken fat all just converging onto that that Center okay don't take a giant bite out of the the crevice of the chicken. it's still on fire. Oh yeah, but so good. The rice just melts in your mouth.

You really taste the flavor of the ginang in the cavity. Oh, that's so good. Okay, and then that would be good taste with some garlic dipped into the bean paste M and a piece of kimchi. Okay, and then on to more of the chicken.

and that broth is just so so gentle and calming and soothing. thick from the skin. Medicinal from those herbs. The Jinsang: This is another one of those Korean dishes that just warms you from the inside out.

And I mean if especially if it's cold, if it's the winter time just goes down and just internally, you're just warm. Okay, and now on to the the white meat of the chicken. Here, It the way it literally just pulls apart from the bone, complete effortlessness has to be the easiest chicken whole chicken to eat on Earth cuz it's just so tender. Mhm.

Okay, and now that we've dug our way through the chicken, you can see that there's an entire root of jinsang just tucked within that cavity. That's what's the main seasoning medicinal property of this entire soup. It's really tender, almost has this strong medicinal hint of a bitterness taste to it. almost kroty at the same time.

Uh, but like, oh, it's good and a sweetness at the same time Korean Ginsing Delicious. Some of the bones and the especially the the joints and the the knuckles and all that cartilage has boiled down so soft that you can just Chomp through it, you can eat it all. I Think my favorite part is probably that Rice Infused with jinsang and absorbed with the chicken broth, it's just so warm and comforting. Wishbone One two three, No, you can't use two hands.

No oh you won. Yay! that was so good And you can actually literally feel your body, the internal heat of your body. Rising after you eat that dish. Oh it's so soothing.

So comforting. Oh that was good. We're at the next place, it's called Pro Gangang and you can just see that this place I mean it's been visited by dozens, countless celebrities, famous people and it just has this kind of almost an aura to it. We're coming to the back where we're going to have a private room I think in in the back here and that's is what we came to eat.

the next dish that we're eating on this ultimate Korean Food tour gang gang which is the raw soy marinated Korean crabs and I believe that they're blue crabs. It's so beautiful. I mean they pop those open. You can see the row, the orange rad just sprouting out.

It's golden in color and you know it's going to be a good food when they give you gloves. These are beautiful, beautiful pieces of crab just straight up, blooming blooming like ice cream. Glistening golden crab lollipop, all the rich creaminess. oh it's so so flavorful.

So rich, has this amazing saltiness, a little bit of a sweetness like melts in your mouth. Straight up Crab Pudding Ice cream of the sea and it's so incredibly clean tasting. Oh man this is an absolute delicacy in Korea You know why it's loved so much because it's so tasty, so clean Literally it just dissolves on your tongue and it's cool. It's refreshing, the creaminess is unbelievable and yeah definitely after tasting it it is good to empty it onto your rice.

you can actually almost squeeze it, you can squeeze it and the all the all it just comes out the meat, the row all comes out the rock crab and then from there you can keep eating it with your rice. all that flavor just coating the rice and that contrast of the the cool cold refreshing crab with the hot rice. oh that's good. Wow that is is extraordinary.

What is it called B E Bing E they saying E Yeah I'm going to remove take a little time out from the crab and we're going to move on to some other Delicacies that they have here. and it's a rare seaweed called messing e which is really fine. like angel hair like hair of seaweed. We have a soup and we also have a a pancake made from the same seaweed.

oh you can see it's kind of thickened as well I think that's coming from the seaweed as well. Oh man, it is hairy and it just kind of. It's so smooth, just kind of goes down. It's really fine, really delicate.

Oh that's delicious. I would say that it's not even like seafoody, it's not even Oceanic tasting. It's just extremely clean, delicious. And then we have a pancake made from the same the same seaweed.

that's why it's so green. Again, rare to find and an absolute delicacy. M It's not a strong flavor, it's not a strong seaweed. really neutral tasting.

has a little bit of texture to it, but it's very nutritious. Really fine. really delicate. Oh that's really good.

We have some more seaweed as a a bunun. so we have a lot of things from the sea here that has a totally different texture. more of that crunch that Kel crunch to it. tastes a little bit garlicky and a little bit.

Sesame We have another version of the crabs which is called yyong Gang Now these are again raw crabs. this time it's marinated in more of a a pepper paste. Let's grab a chunk here. Oh man might we need? we may need to Reg glove on this reapply reinsert into the glove.

um so that we can cuz I think they they don't want you to get all that crab juices onto your fingers. as you squeeze it, you're going to have to squeeze it. Oh watch this. let's squeeze squeeze Let that row and the the raw meat come out just squeezes out like toothpaste engine.

They will have to eat that with rice but then definitely come to to clean out all the rest of those those shells. Oh wow oh that one is amazing. Oh man melts in your mouth. It's a stronger flavor with that pepper paste with the sesame seeds.

yeah that's delicious from here. Definitely have to go back and just suck out all the rest of the meat. That pepper past is a little bit spicy, a little bit sweet and this well-rounded flavor that just compliments the the creaminess. The melt in your mouth crab Mhm can really taste the quality here and I've had this dish you know in in a variety of other restaurants, this one in particular the crabs they're using on the next level highest quality, absolutely blooming with Golden Row and their marinades.

Their sauces are just balanced to Perfection Okay we did also get another side dish with some raw marinated shrimp and some Abalone I'm not sure if they're raw or cooked or just marinated in that soy dressing. again tastes a little bit cooked because R Bon tends to be like really crispy and have this crunch to it. I think it's cooked. oh man the sweetness.

Naturally the marinade is just more like this beautiful well-rounded soy sauce. The freshness of the Abalone just the leathery velvety texture. Oh it's good. This is the best part and how we eat the head.

Yeah, with all of the row and the juice in there. Yeah, if if I go with my friends, we never, ever surrender. Like a digging. Digging deep inside, digging deep deep deep inside and get everything out from the corner.

There it is. digging every single from the corner. And then the rice. Oh yeah.

rice into the shell. Oh okay, right into the shell. Okay, and then like a pep. and Pop Style Mhm.

Okay, this is the best part and best way to enjoy the soy craft. Okay, best part of Gangang Kang Gang? Yes And to this moment, there's no friend. There's no wife, there's no family, just a compete to get it. That is when you eat gang.

Kang with your friends. No more friends, every man for himself, no brother, every man for yourself. Yes, only for us. H Yes, Okay, thank you.

So we got to follow Jeff's example. The greatest delicacy of the head. Get all of that out of the casses. Oh and this one even has the pepper paste all within.

That's just straight up okay. rice goes in more rice and then just totally just mix it up. mix it up, get it fully coated. Every grain of rice must get coated in in Crab rad juices and pepper paste.

Wow. Mhm. That's one of the best bites possible. just absorbed into the rice with that pepper paste.

The Sesame The crab ice cream. oh it's so good! Wow! We've had some incredible food and I'll have all the restaurants that we ate at in the description box below. but Soul truly is a food! Paradise There's such a diversity, such an incredible array of Korean food that you don't want to miss when you come to. Soul I Want to say a big thank you to you for watching this video and also to the Korea tourism Organization for arranging my entire trip and from here we're traveling all the way around! South Korea Where on an ultimate Korean food road trip, you're not going to want to miss any of the videos in this series so stay tuned.

Thanks again for watching Good Night from Soul and I will see you on the next video.