Hi, I'm Josh.
I'm Ollie. And we're in our Korean toast kiosk
in King's Cross.
Central London.
If you didn't know that we made this already, then
firstly you should be following Korean Englishman.
Demerit to you. Personally.
Anyway, the point is you can actually have Korean toast in London
by coming here in King's Cross.
Link is in the description.
We're here today because when we filmed the episode on Korean Englishman
two very special men came along.
They are guests who have dedicated their lives to sorting food
and in fact their channel
they've sorted it. It's called Sorted Food.
- You may have heard of it. - It is.
They came down.
Legendary British food YouTubers.
You will have already seen a taste of our time with Sorted Food
in the pop up restaurant.
But it was a very edited version of that conversation.
It was too sorted.
So we unsorted the conversation.
Extended version, especially for you guys.
Check it out.
- Hey! - Welcome to our Korean toast restaurant.
Where are we now?
You guys know your food.
We've done food for a long, a good decade of cooking.
It doesn't mean we know it. That's the point, we're still learning.
Well, this is a real throwback.
I mean, when you think of toast: bread, put in a toaster, butter.
In Korea, it's always a toasted sandwich.
The most classic toasted sandwich is full of ingredients
that you may be familiar with but done in a little bit of a different way.
No pressure, but Ben's a trained chef.
I know, I know well.
This is such a privilege.
- Just to be sat here and be fed. - It's marvellous.
I guess you guys are normally the ones doing the feeding.
- Exactly. - The prep, the cooking, the feeding, the washing up.
It's nice just to be sat here and fed.
She hasn't gone full Gordon Ramsay yet, but I can sense it's there.
Gabie, friendly reminder. No swearing. OK?
First up, guys, we have kimchi cheese toastie.
- Yes, yes and yes. - The cheese and kimchi combination.
I think I first had it in a quesadilla.
- A cheesy kimchi quesadilla. - I had that on chips.
- Kimchi fries and cheese. - Yeah, kimchi cheese fries.
- Oh, flippin' heck. - That's good.
Oh, my word.
OK.
- Congratulations. - We're down for that.
Those are the eyes of a YouTuber.
Seeing the views.
Cheers.
Oh, my gosh.
This is so, hits the spot.
That is exceptional.
This screams to me, kind of bar snack.
You want the beer and you want this
and it's kind of a bar snack.
Have a Korean beer.
Yes!
Best job ever!
Ollie, you're a hero.
- So moreish. - You liking that?
Yeah, I can't stop.
You're eating the other half of my sandwich.
Wow, you guys polished that off. Look at that. I love it.
We've been doing this a long time. We spent a decade stretching our bellies.
Classic street toasts.
Spicy street toast.
I'm seeing pork and cheese and egg, cabbage and pickle.
Yeah. These are all things that belong in a burger
and or a grilled cheese except now we've taken it from Korea.
It's a grower.
It's surprisingly sweet.
- Yeah, it is. - Surprising.
Is that the bread that's so sweet or is there actually a sticky thing in it?
So the bread is a little bit sweet.
- And there's a little bit of a secret sauce. - Like almost honeyed?
What do you guys think?
- Oh, it's great. - Beautiful.
Any individual element by itself would make a sandwich.
Right, right.
Put them all in there.
You got the pickle and the cheese and the ham and the egg.
It's all together with that sweetness.
It's like you guys know what you're doing.
Gabie. Recreating traditional Korean street toast.
Yummy.
The challenge you've got though is a Londoner's perception of a sandwich like this
would go, "I'm sorry, a cabbage sandwich? I'm alright, thanks, mate."
But actually, the cabbage is so vital because it gives it that next dimension of a sandwich.
I might have a new favourite.
It's amazing.
I want to show them how it's done because it's deceptively simple.
Even when you assemble it.
In Korean street toast places
often they'll have this egg mixture literally in a squeezy bottle,
squeezing into one of these. An egg mold.
This sounds like an excuse. for a new kitchen gadget.
I want one!
It's very satisfying because all the things then tesselate.
Eggs are always the wrong shape.
But when you make them square they now match the cheese and the bread.
Perfectly matching ham and cheese.
And this here, our secret sauce.
That's the secret sweetness.
The base is actually a kiwi sauce made from kiwifruit.
I can feel that it's been honeyed.
It's a little bit special that, it is.
- Yeah? - I like that.
There's no reason that this wouldn't have been made in the UK over the last few hundred years.
We've had all these ingredients.
Oh no, I will be making this in the UK now.
I'm watching very carefully.
I might actually have this one with you guys.
I definitely want half. It's like torture.
Just to watch everyone eat your favourite sandwich.
It's bad watching people eating.
It's even worse watching people describe precisely why it's great.
Why it's so good.
It feels like there's a real Korean food trend in London right now.
I think London is such a good melting pot of cuisines from all over the world
and I think that's what London celebrates.
And there's some amazing Korean restaurants.
You know that the trend is now setting in because on the outside of London and the smaller towns,
in my hometown, there's a Korean barbecue place popped up.
Really?
Expanding outside of London.
On a Friday night in the countryside, they go,
"Fancy Korean barbecue?"
- That would never have been a thing growing up. - Yeah, of course not.
- There was only a few options. - Unimaginable.
The thing with food is
you can hear the stories and you can read about it
and you can watch videos on it and you can even cook at home
and that's a huge part of it.
But until you taste the real thing, ideally in the real location
or in this case where you've actually brought in all the ingredients from Korea
to actually experience here it's not until then you get the real taste of it.
You guys know British food.
The good and the bad.
Top three foods. If someone's going to come to the UK
for the first time, what do you think they have to try?
- Oh, that's really tough. - Because people ask that a lot for us.
I think it has to be the cream tea, and by that I mean the experience.
So the fingerless sandwiches. So unnecessary but so perfect.
The scone argue - clotted cream, jam, in any order you choose.
But you've got to go for that experience, for sure.
The fresh fish on the south coast, a simple, really simple crab sandwich.
Like, for me, really can't beat.
He's wearing his fisherman's hat.
He's blending in.
You look like you stepped right off the boats.
I'm going for Yorkshire puddings, but maybe the British banger
and therefore Toad in the hole to get the best of both worlds.
A bit of mash, bit of banger, a good gravy in a Yorkshire pudding.
Toad in the hole, classic food
you don't want it to be what it says it is.
It's all shades of brown, but it's just so comforting.
That's a weird restaurant we've just created.
Cream tea, crab sandwiches and toad in the hole.
Three course. Set menu.
No choice in the matter.
Let's not do a pop up.
We'll leave the pop ups to you.
- Thanks for coming, guys. - Thank you for the invite.
This is so cool.
Before you go.
You want a shot of soju?
Yeah, please.
Cheers, guys.
- Pleasure to have you. - Thank you for the invite.
And great to finally meet in person.
Thanks so much, guys.
That was amazing.
So, so good.