That was extraordinary. We are now going actually right across the street for the next meal. In part, one of this ultimate korean food tour, in los angeles, we had freshly made korean noodles and got access to one of the most exciting korean kitchens, with some of the best food in la i'm, actually overwhelmed a row of three by five banchan now, in Part two we're eating korean barbecue, starting with a unique meat experience, cheers a quick corndog. Stop oh and an epic barbecue short rib to finish so, grab a snack and sit back and let's keep eating our way through k-town.

Well, the juices are just pouring out steve. I like how you're still you're still drinking the digestive beverage right there, which you need. We need it eat it. Yes, so the next place that we're going today on this ultimate korean food tour.

Today, what's the name of this place, steve sanha john, come to think of it? I've been to korea, three four, maybe five times i can't remember eating duck in korea. I can't either. This is actually the first time i'm trying it thanks to eater la for this recommendation here and then our friend jeffrey said. This is a must when we're in k-town something i love is that there's almost no menu.

You basically just come here, and you just say. However, many orders of duck that you want and usually that's one per person, so we got a couple orders of the duck. They immediately put the hot plate on the stove and it's not just your average hot griddle. This is one that has a it's on a lean hold that mountain mountain that it's a mountain.

Yes, what do they do here? Oh they stuff it in that hole, kimchi in the hole. Oh here we go. Oh wow! Oh, this is a duck. Obviously this is so exciting mark, oh man, that was a beautiful, show, there's this little drain at the top um.

So she fills it with kimchi, and then this entire plate of duck goes on in just this cloud of steam and that's simmering down, you can smell the duck coming out. You can smell that you can look at the the oils of duck fat seeping out coming out and juice. That's like a river of oil in there yup bubbling so basically we're cooking the meat in its own fat. It's all here and this liquid is deck fat.

The jackpot is actually very healthy for you. It has lots of collagen. It lowers your cholesterol and helps with digestion. So if you'd like you, can take your spoon and drink it to try it out, it's actually very tasty, all right! Yes getting that aroma.

I am that i'm just trying to see how it smells different than a typical like pork or beef barbecue, but this is supposed to be a healthier option from what i heard it's my first time trying this yeah never seen anything like it right. You know. I didn't even know duck had this much fat in oil with that is a lot of fat and juices coming out of that duck. Oh yeah, it's good to know that it's healthy! Yes, i was actually kind of concerned about that, but i heard that it's actually pretty safety and by the way, they're gon na make a fried rice out of this thing afterwards out of the duck fat, oh yeah, but that's coming later.

Okay, you take some salad put it on your plate. Thank you all right and you put it on top of the salad wow you're welcome to dip the meat in any sauce that you'd like so you dip the meat into a sauce and then put it back on your salad, okay and then you put on some Of the radishes on top okay radish on top, these are like pickled, onions, okay and chives and chives together. So you take all of that salad with the bite nice. So the technique here is now to then take this entire base, salad at the bottom.

With the duck with the pickled vegetables and just plop the whole thing in your mouth, like that all right man, oh yeah, i love that bishop, salad and those pickled onions and then you've got the duck that flavor. Oh man, yeah. I mean that's why i tell you too, there's an entire mouthful of vegetables and herbs, maybe some of the sauce, and what do you think pepper salt sure something like that? Oh nice awesome. Imagine that the garlic garlic in the duck fat duck fat, garlic.

Oh, this is fun and she said you could dip it dip it in here then, back onto your bed of lettuce, add on those chives add on that pickled onion, add on that pickled onion and again, just like pick up the entire pile. I love that crispiness. It gets even better as it sizzles down more crispifies the flavor intensifies it condenses wow, so your parents developed this recipe, cookie cooking, duck and eating it. This way here at this restaurant wow, that's awesome! How long has your family owned this restaurant uh? It's more than 30 years, more than 30 years, very cool, i'm trying to think of how it tastes like it's like a very thin slice of pork, something like that kind of like porcelain, kind of yeah hurry up on that salad.

Take one of these pieces of duck here that's been caramelized. Look at look at how brown it turns how brown and crispy dip in the chili sauce onto your little mountain of salad, onions, chives go on. It's such a unique barbecue experience so so refreshing so different from any other korean bbq i've ever tasted right, who would have thought huh cool good by the way. Did you put that hot sauce on it? Yeah meg the next move - and this is the ultimate pro move - take your spoon dip it into the melted, duck fat and just take a bite of it like soup.

Yeah. Look at that, slightly yellow color from that skin, melted down, ready! Okay! Here we go wow. That's actually pretty good. Oh yeah, you're right, it's like the spoon is hot, but the fat is not that hot yeah.

Do you know what this reminds me of? Oh man, you know like the the chinese like rose duck or the pecking dog you know like when you bite into the skin juices inside that's exactly what's going to taste straight up, melted fat, oh yeah, man, that's rich and buttery, and so much duck flavor. But it would be good chased with some kimchi to kind of break the fattiness. Let's try some of this garlic, all right, garlic, action time. Garlic! That's been bubbling in duck fat, oh! So what is next? So it's the duck fat fried rice, it's a cooked rice, but we put in the fridge.

So it's a broken apart and hard and there's kimchi chives and perola seeds on top wow. Look at all that meat wow. Are you excited mark, oh man? This is amazing. There's a small kiddie pool's worth of duck fat at the bottom there seriously, but you don't want to be swimming around that wow.

So this whole thing is a stir frying. Some of the kimchi's go on. Oh almost kind of like a bibimbap duck. Fried rice.

You want to go home, oh and with the duck in it too. This is truly a highlight that was truly truly amazing. What a creation! Absolutely you said it perfectly: now: all we got to do is eat it now can't wait and you can see on the edges. She flattened it out.

You can just hear that sizzle. You want to scoop all the way from the bottom. There's duck mixed in garlic. There's that fat just dripping be careful: okay, cheers man, okay, wow, oh man, that is insane just completely moist and hydrated.

Oh, it's so good, and then you've got that little sourness from the kimchi that she mashed up in there, so that that acidity is breaking up. The richness of it and the oil itself, you know it doesn't taste like oily oily. You know what i'm saying like you know how you like vegetable oil, you can actually really taste the oiliness. This is like it feels so subtle in your mouth that doesn't overpower it.

Just really is a part of it. You're right. Can you imagine if that was melted, pork, fat? Okay, if it was the lard lard that this was made with, i think, like one bite and we'd just be like feeling it in our chests, it's surprisingly clean and not that heavy mm-hmm wow it and like incredibly flavorful. Absolutely it really makes that fragrance.

Just make sure you take a bite and inhale some air back and forth to let it cool down in your mouth before you bite, um and then, as it keeps on cooking of the rice, just completely crisp. If i, the barbecue, duck the salad, it's all incredible, but this rice ending it's the the finishing of your dreams right here, look at the scrape at the bottom. It's like a pat on the back of warmth and happiness, highly recommended and again there's no mistaking what they serve here. In fact, you don't even need to know what they serve here.

I mean you, don't even need to look at the menu here, just walk in and you just tell them like the duck and that's it will come to your table. There's no doubt there's no guessing what you're going to be served here and that was delicious. Yeah yeah definitely, but we're not done yet, though, we've got a few more things to eat and we are heading back into the heart of koreatown. Oh, let's go.

The next bug we are at is two hands: uh hot dogs or corn dogs. These are the famous korean rice dogs, that you'll see all over korea as street food, and here in la of course, you want to kind of have your snack options as well, and this is one of those areas where you can get some really great snacks. In los angeles is super popular, it's very light. So that's why i had to take you and show you this place, so you can either get like full mozzarella.

Cheese, half cheese have sausage. Okay, all pure cheese, orange yeah, cheese, potato with the whole mozzarella. They are called corn dogs, but they're, not actually corn. It's made with a rice batter on the outside of the dogs and you don't even need to get a hot dog.

Sometimes it's just cheese on the inside, so i think we're actually just getting cheese on the inside with the potato and he's wrapping them and gon na deep fry them truly turned the corndog into a gourmet creation. So many different combinations and something that is very cool is that they don't they make it fresh when you order it. This is interesting because it's a totally different experience normally well. Even today, we've gone to more traditional korean restaurants, but then, at the same time, korea is known for their they're leading the way with like pop culture with like trendy culture, and so this is like some of the trendy snacks that korea is so famous for.

So it's a totally different side and i mean korea. That's i think, what's amazing about koreatown is all the different cultures. I mean the subcultures of koreans that are all within korea, town all right man. So what's the look at that? Just look at how gourmet and ornate it is well, all we have to do is bite into it and then the see how far we can stretch the cheese without breaking it all right.

Let's do this cheers cheers that's an amazing accomplishment, steve you're, the man. Oh yeah, you have had some experience eating korean corn dogs right there, steve but tastes great, isn't it all you, people on youtube are forever going to. Remember me for this all right: let's do one more pull all right hold on. Okay, oh, like a bungee cord.

I will say it is hilariously fun to eat. You had corn dogs before right yeah, since i've had it. Maybe the last time i had a corn dog was in 1990 five, the bungee cords. You need to have a teammate okay, we got ta, have a teammate to help.

You pour steve. We've come to the end. Well, this is going to be the grand finale of this ultimate korean food. Tour of k-town, in los angeles steve, has done a great job to organize to put things together and when i, okay, let's just say, there's probably thousands of korean barbecue in l.a, and so i left steve with the task to choose his favorite korean barbecue and steve.

Where are we going? We are going to a knockout place. This is agashi gopchang here in koreatown on sixth street um. They are the sister restaurant of beijing, which is a super popular korean barbecue, in los angeles, they're known for their high quality meats and pork, and also intestine barbecue as well, and by the way it is bts's favorite korean restaurant in atlanta, okay and bts is like One of the most popular k-pop groups right absolutely korean barbecue feast. To finish off.

This tour live in georgia. Oh okay, bone and shorter bone and short ribs. We're going to butterfly is very traditional cream, okay um, so we'll keep it attached to the bone with the butterfly nails, the korean short rib, masterfully sliced, so that the bone is all the way on one side and then just a thin, even strip. Then the marbling, the mixture that ratio of meat to fat skills that was beautiful, so it's gon na be a little bit of sugar and uh marinated for 48 hours, uh minimum of 48 hours wow and what is it called in in korea? It's called prepping.

All of our different plates of meat we've got the kaibi. We've got the marinated kaibi short rib. We've got the intestines that look like these giant bulging sausages. We've got some of the short rib, some of the ribeye and some of the brisket gj looks so good maximum, oh sliding into the booth.

Oh it's starting to hurt to you, have to sit down slower and slower throughout the day. The meat looks so good. Such high quality, oh, is that that that's a brisket yeah. I love that floral that floral pattern.

This is a korean meat festival. Oh you love that sizzle! Don't ya! I think we're going to have a like course by court meet party meat by meat, but we're starting off. This is the brisket which is very thinly sliced and you can eat it at different stages as you want. I, like it kind of half raw, and let me tell you usually in korean barbecue restaurants.

The brisket goes first because it goes from lighter to heavier. Oh okay. So it's a progression of meats, exactly oh wow, it's so much flavor smoky. I love the fattiness to it that sauce is nice and like tangy, it's tangy, yeah kind of tangy kind of sweet as well right, yeah, that's like put the bean sprouts and then you dip it into that.

The meat is just slightly chewy, so much flavor, kimchi stew, tofu in here yeah. Just this came out, and you know it's good boiling hot yeah. You got to be careful, it's hot, oh, that kimchi together is amazing. It's so full of flavor right yeah and it's not sweet.

It's just like you can taste the flavor of the chili, the tart sourness of it too, love that kimchi. Oh, it's amazing! Oh yeah, we'll always start with unmarinated meats. First, so you started with brisket and again he said it was leaner. Now we're going a little fattier cut and then we'll go to the marinated meats and then we'll go to pork and then we'll go.

Tell us how it's done it's kind of traditionally, how it kind of sequences, okay, based upon the richness of the cuts? Yes, that's the loveliest time is the skirt steak, just cooked medium, rare, sam cooked it to perfection salt for this, just a little dip in the salt yep there we go cook medium, rare. This one is amazing. Oh it's so tender, oh wow, so tender. So juicy ultimate beef flavor right there yeah it's like really beef right.

So buttery though yes, oh, it's incredible! Wow did you like the way you cooked it? It's perfect for me all right! Awesome! It's like slightly bloody yeah, the best punch in the face with raw garlic. Okay, it's time to break up the meat with some salad marinate. This is a marinated curry. Yeah here we go.

This is one of the kings of all meats in korea, marinated and the marinated minimum of 48 hours. You grill this again to perfection, then slices it down into strips man. You can see that marble. You can hear that fat sizzle, oh, if you were to squeeze it, it would be so juicy that texture, okay, oh man, that's spectacular, bouncy texture of it juices just pour out of it.

I want to do a little shake to show you guys. The texture of this look at that, oh man, that is the piece of meat of your dreams right there yeah, i told you it's pretty good, huh outstanding. Yes, when you come to this restaurant, you definitely need to get that marinated, shorter, carbi. Well, the juices are just pouring out that perilla leaf.

I love the nuttiness of it that sweet and sour taste as well really normally early, it's even about 6 30. They win yeah because we eat so much all right, steve you ready for the pork belly. Absolutely! Oh yeah, fatty and juicy and meaty all at the same time and smoky because of that fattiness yeah, it's so good, totally right, yeah and pork belly. You want to eat it when the when it's good quality, because it's lousy quality, it's just so tough.

It's dried out, not that you know rich, but this is so good because it's plump and soft yeah, but then there's another way you can too. You can feel those layers, yes, fat to meat fat to meat. Absolutely the three layers: that's oh yeah! With this rabbit with this chives fatty in all the right places, these are the deep floors. So, finally, one of the to finish off this meal, the fattiest, the juiciest meat of all.

This is the large beef intestines and it's what this restaurant is known for. What it's named after this is one of the the most famous things to order here. Those are huge, those are so plump and wiggly. Oh man, and you just see that fat just kind of like spewing out the either end.

This is the most jiggly thing you could possibly order slices it open and literally like a a tube of toothpaste of fat, just kind of like squeezes out in a floral formation, amazingly fatty and juicy the best piece right there, where the fat has kind of caramelized And dried up a little bit all right cheers the insides just kind of dissolve in your mouth yeah like bone marrow and that outer casing is kind of chewy a little bit chewy. Oh, it's really good yeah! It's so rich, though yeah yeah really so rich. Also, the outside, i would say, is kind of crunchy as well yeah, but the inside really it's just like bone marrow that just melts in your mouth and it's so oily too. Oh see, i told you right: melted, fat, barbecue, cream, barbecue, we'll finish it with like a cold noodle dish.

Okay, so this is a we call this tom. So it's the name of a white fermented, uh radish, kimchi kind of wash everything down all of the fatty meats and the oily juices, the broth of that radish kimchi, so all of the juice that it creates. It's icy looks really good. I'm just going to try that broth.

First, maybe like a slushie, oh man, it's like fruity and just like icy and so refreshing yeah. You can feel all that that beef sliding down a little sweet too. Oh yeah. It's really good! Now try these noodles there's some cucumber in there, some radish so refreshing, oh yeah, nice and chewy, and it's a good thing that we saved this to the end, because this would have been a big filler.

If we had this in the beginning, that's the perfect way to end that was such a fun day steve. It was thank you to steve and your mom also for helping, but for like arranging for setting this all up and for also choosing the places your favorite places some of your favorite places. Yes, in korea, town, yes, that was like this was the ultimate korea, town korean food, tour of korea, town k-town in la and so a big thank you to steve. He makes youtube videos, he does food reviews.

His channel is called rockstar, eater and i'll. Have it in the description box. You've got to check out steve's channel, he makes just fun videos, he has a huge heart he's so friendly and he loves to eat. So thank you, steve, and that was an incredible day in koreatown, and so that's gon na be it for this video huge.

Thank you for watching. Please remember to give this video a thumbs up, leave a comment below i'd love to hear from you and, if you're not already subscribed, make sure you subscribe for lots more food and travel videos thanks again for watching goodbye from koreatown in la see you on the Next video and then finally, if you haven't already make sure you go back and watch part one of this ultimate korean food tour of la.