Hey, what's up everyone?
We are headed to Western Avenue,
in the Korea town neighborhood of Los Angeles.
We're going to Jae Bu Do, which is a restaurant
that specializes in grilling shellfish.
Hey dude, what're you doing on my show, man?
First of all, it's Jae Bu Do.
Secondly, are you really hungry right now?
Because I'm gonna feed you so much shellfish.
It's Korean barbecue, but no meat.
It's all seafood, it's every critter under the ocean.
I cannot wait to eat this food, it sounds delicious.
What is Jae Bu Do mean?
- [Matthew] "Do" is actually island.
Okay, how do I order?
Okay, so you point to this one, and you say
"eguh hana juseyo."
Eguh hana juseyo.
Sea kumbu hana juseyo.
Sea kumbu.
Hana juseyo.
Now what is this?
See, we need this in order to have our oysters
straight from the pan.
(upbeat music)
So actually, this is not everything we're gonna get.
You gotta be kidding.
- [Matthew] I want you to go from dining on a dime
to dining in K-town.
Don't rub it in my face.
You get to spend so much more money than Dining On a Dime.
I literally get ten cents.
The interesting thing about the way that Koreans approach
shellfish and this kind of seafood is that
we're celebrating how beautiful it is on its own,
but we're not afraid to like totally coat it with
this super spicy over-the-top sauce, you know.
I think sometimes, let's say like Japanese,
seafood is all about how fresh it is, how pure.
But I think Koreans are like,
"eh that's fine but let's have some fun."
Manila clams.
So you use this one to handle it, you pluck these out,
Oh my God, you just got me in the face
Did I?
Sorry about that.
This is Cho-Gochujang, so it's sort of like a lucid
Gochujang, it's a spicy Korean chili paste.
And this is just like a house chili sauce they make,
it's a little spicier.
That's it.
Delicious.
Utterly simple.
You have a tasty, spicy sauce, and you have pristine seafood
There's no F-ing around with this, you know.
That is still super hot, even with these gloves on.
I know this is unconventional, but I'm going two-gloves.
Steaming clam.
(upbeat 80's music)
- [Matthew] You ordered the white clam?
- [Lucas] Let's go, white clams.
I'm gonna dig into this guy here.
You really see the necessity of the Michael Jackson glove,
though.
Who knew, that all this time, Michael Jackson was grilling
shellfish in Korean restaurants?
And that's why he wore the glove.
That's why he did it.
Holy crap, that is like eating the ocean.
The broth that comes out of here is so briney.
It's like hot sea water.
Wow.
Oh man, they keep coming.
The clams just keep getting bigger.
Wow, you can hear those threads snapping as that clam opens.
(upbeat electronic music)
Caught this creaminess in the middle right?
Oh yeah.
That's decadent.
It's like a happy medium between the previous two clams
we ate, I feel like that second one, the medium sized one,
was like incredibly briney.
Yeah, that was a little more intense.
Even though it was bigger.
The product is so fresh, it's you know, it's so pristine
that, you really can taste the subtleties between each clam.
I gotta pitch a show where I eat really expensive food.
(laughter)
And in here we have conch with a whole giant clam
that's been chopped up.
Amazing.
And sitting in this broth.
That is so good, that broth.
- [Matthew] Oh yeah.
That is like buttery, and it's just like...
This is like what I would want in like clam chowder,
like what I would want the soup base to be.
All the different cuts of conch and scallop and giant clam
every little bite you get, slightly different texture.
These are just like scallops that have been covered in the
Cho-Gochujang basically.
Tender, buttery.
Definitely not pencil erasers.
Pink scallops.
- [Lucas] Pink scallops.
- [Matthew] Yeah.
- [Lucas] Okay.
It's definitely different than the bay scallops,
much more tender, like richer, butterier.
I feel like we're just ramping up the awesomeness,
with every stage.
(upbeat music)
It's more tender, just the base, but the edges
are a little chewier.
Like a chewy in the nice creamy inside,
like a good grilled oyster should be.
What is this?
- [Matthew] Live abalone.
I mean you gotta, I mean look at that,
it's like writhing right now.
Abalone, a delicious type of sea snail.
I mean it's almost like eating a mushroom.
I guess a mushroom is not a bad way to put it,
almost like shiitake mushroom.
It even has the texture of a cooked shiitake mushroom.
Thick-ass shiitake, yeah.
Sweet shrimp.
First class service.
It's all table-side, too, you know.
Ultimate shrimp cocktail.
It's interesting that you say cocktail
because this spicy sauce is sort of like a cocktail sauce.
What an incredible meal this is.
Oh God.
Can we also draw attention to what a slob Matt Kang is.
He now has seafood juice and Gochujang all over himself.
- [Matthew] My wife is gonna kill me.
Just get that stain stick, shout it out!
Know what I'm saying?
(upbeat electronic music)
I think the claw's actually my favorite part.
You like the claw?
- [Matthew] Yeah, I'm a claw guy.
I like a nice piece of tail meat.
- [Matthew] You're a tail guy?
Okay.
The hagfish start out with kind of this really pinkish color
but actually you know they cook when they turn
kind of a whitish color.
- [Lucas] Oh, okay.
Kind of looks like an eel or something like that.
Yeah, it's eel-like.
I mean it's these like long, look at these guys.
- [Lucas] They are bottom feeders, they have four hearts.
It's the only creature that has a skull but no spine.
A cartilage-y crunch.
I don't think it's like firmer than like the abalone.
No but it would be like, if you like
took a bite out of my ear.
I always wanted to do that.
Oh, we gotta have a little octopi.
Mmm, oh yeah.
I didn't think that you could ever have
just have too much seafood but this may be too much seafood.
Hey, thank you so much for joining me
on this amazing seafood odyssey.
Thank you for having me.
Man, I love you, dude.
Thank you so much.
If you guys wanna see more of K-Town, click right here.