(playful music)
- Hi, I'm Beryl
and today, instead of cooking I'm ordering delivery,
more specifically Korean food.
I'm partnering for this episode with Grubhub
a food delivery service,
because so often we get into a rut
when we're ordering delivery
and when we do wanna try something new
the menu can be intimidating.
So today with my subscribers, Tokki, Ricky and Kevin
we have picked a Korean restaurant
and they have ordered all of the foods for me to try.
And if you are interested in trying these dishes yourself
Grubhub did give me a discount code, Beryl.
If you use it at checkout, you'll get $5 off your order
of $15 or more
because there's a lot more to Korean food
than bibimbap, barbecue and kimchi.
(delivery person knocking)
Food's here.
(cool music)
(bag rustling)
(door closing)
(bag rustling)
Okay. Let's plate this up and start at the beginning.
- Hi, I'm Tokki and I'm a Korean American
living in Seattle, Washington.
- Hi guys. I'm Kevin, from Chicago, Illinois,
and I'm a first generation Korean American.
- For my appetizer today, I have chosen pajun,
which is Korean scallion pancake.
- [Kevin] It's a pan-fried pancake
filled with seafood, scallions.
- [Tokki] The inside has this nice, like pancakey texture
while the outside has this really nice crisp to it.
- [Kevin] And it's commonly eaten when it's raining outside
because of the noise that it makes when it cooks in the pan.
- [Tokki] I don't know if Western cuisine
is familiar with a savory pancake,
but trust me, it is so good.
Honestly, I actually even make it at home now,
cuz it's delicious.
- Okay. So we are starting with the seafood pancake.
There are quite a few different sea creatures in this one.
I've had the kimchi pancake before
but I don't think I've ever had it with seafood.
I feel like I had scallop in that one and squid in that one.
This is definitely the type of dish
that would be really good with a beer
but we're keeping this family friendly.
So I'm having the rice punch that was recommended.
I'm not sure what feel the suite means,
but (can popping)
Oh, it's just really sweet.
I just feel like it just tastes sweet
which I guess will be really nice as the food gets spicier.
- Hi Beryl, my name is Ricky
and I also go by Bru Choi on YouTube and Instagram
and I am from Canada, but I was born in Korea.
The next appetizer that I would recommend
is actually dububuchim
and this is like a really common like banchan or side dish
that is served in almost every household in Korea
and it gets like kind of like crispy at first
but then it like it's left in the fridge
so it kind of softens
and the oil kind of seeps into the tofu
and then it served with this really yummy spicy sauce.
That's like made out sesame oil and also soy sauce
and it is really, really tasty
especially when you eat it with a bowl of white rice.
- I appreciate the tofu recommendation
because I do love tofu
and Korean food does have a lot of meat
so, you know, little tofu break never hurt anybody ready.
I tend to never cook with softer tofu,
I always buy the firm tofu at home, but this is nice.
The dish is good. Like it tastes like
what you might expect a piece of pan-fried tofu
to taste like.
It's really soft on the inside
and if you like tofu, it's a good tofu dish.
That's just good tofu dish.
- For the a la carte,
I've ordered the soon dae, which is a blood sausage.
It's stocked with glass noodles or rice
and then blood obviously,
but it's not as irony as other blood sausages that I've had.
It's commonly eaten as a street food
and it goes great with beer.
- Left to my own devices, would I order the soon dae?
I mean maybe, but probably not
because it's a little bit intimidating.
Oh, it was a small bite,
but I feel like my mouth is just full of sausage right now.
All right, I'm gonna say this.
I think that that was actually delicious.
I took too big of a bite.
I haven't had enough dishes made out of blood
to know whether or not blood has a very distinct flavor,
but I feel like in this, it doesn't.
This just tastes like a really good sausage
that just has like a little bit of a, like a mmt.
I mean I'm into it.
I think this is a really good example
of when somebody orders for you
and you just are open to trying it.
You can find something that you might unexpectedly like.
I really don't think like left to my own devices
that I would've ever ordered a blood sausage
but next time it's on a menu,
I definitely think that I would be like
we should all try this because it's really good.
So my show works.
(Beryl laughing)
- From the grill selection, I've chosen the jaeyuk bokum
which is a spicy pork bulgogi.
It's kind of similar
to its more well known beef counterpart.
- [Tokki] Jaeyuk bokum
is always a little bit fatty and juicy
and just so, so delicious.
It's the perfect pairing with lettuce for some reason
and it just reminds me of my childhood.
- I'm gonna have this one with some rice.
We've got the spicy pork.
There's a bunch of veggies in here.
It looks good.
The pork is super thinly cut.
You know, this is another one of those things on the menu.
It just says spicy pork
so you're like, okay, what is that?
Ooh, this is a crowd pleaser.
This is a crowd pleaser.
The pork is so thin
and I feel like all of this spicy sauce
is like inside the meat
and it just feels like,
like a burst of flavor in your mouth.
This is up there in one of my favorite things
and I also have never had.
It's really nice.
- So for other sections in this menu
I would recommend people to try bibim guksu.
So this is a cold noodle dish
and these noodles are really long and super, super chewy.
So sometimes they're gonna give you some scissors
and you'll just cut them up
so that they're easier to kind of slurp down.
It comes with this really nice
garlicy, sour, vinegar, pepper sauce,
and it's super refreshing, super delicious
and it's one of the dishes
that I usually order in the summertime,
but honestly you can eat it anytime.
(scissor snapping)
- I've got my scissors ready, even though
I know that these noodles
are not going to be extraordinarily long
I just feel like it'll be fun.
Come in noodles just to give it a snip.
I'm really interested in what this tastes like
with the pear, cuz it's a little bit spicy
and I guess the pear will be a little bit sweet.
Ooh, that is unexpected.
I would never think to put fruit
in a bowl of spicy noodles
but it actually works really nicely
because the noodles are so soft
and then you get this little bit of sweet crunch
from the pear.
It makes for a really nice mouth feel experience.
I know the word mouth feels kind of like a weird thing
but it's an important thing.
These are spicy.
I need my sweet, my taste of sweet.
This is almost as good as vodka
at getting rid of the spice,
but vodka's a little bit better.
This is another one of those dishes
that I think when you look at it on the menu,
the descriptions don't necessarily do it justice
so if you don't know what the dish is,
you might not order it.
But the combination of the meat and the fruit
and the noodles, it's all really interesting
and works really well together
plus it's a cold dish,
so it's very good for delivery
and you don't have to reheat it.
- From the meal selection,
I've selected the cheonggukjang.
It's a stew and no Korean meal is complete without a stew.
It's made with fermented bean paste.
It's kind of similar to the Japanese natto
and when you're cooking it,
it just stinks up the whole house.
My grandma used to make it and like when I was younger
I did not like to smell at all
but once I tasted it, I fell in love with it.
It's spicy, fermented and just overall delicious.
- I feel like one of my biggest takeaways
is that idea that no Korean meal is complete without a stew
because I don't think that it's something
that I would've typically ordered if I was getting delivery
but this is very interesting
and the smell is
(Beryl inhaling)
hard to describe.
It's very different
and I'm not sure what this is gonna taste like.
That is not what I was expecting.
This tastes healthy somehow.
You know what I mean?
That kind of like, oh, it tastes like naturey.
I think one of the reasons that I'm like, ah,
like how do I talk about this
is cuz this is a flavor that I've honestly never had
and definitely didn't grow up with.
When that happens, like when, as an adult,
you try something so new and so different,
your brain's like, ah, like what is this?
You know, making computations here.
If I compare it to the blood sausage that I had,
this is way stronger of a flavor
and that to me is unexpected.
And so there's something very cool
about trying something brand new
and learning how to appreciate flavors like that.
Okay. We have one last dish
and I think this is obviously like the grand finale dish.
- From the a la carte menu,
I would highly recommend you try jok bal.
It translates to pig trotters or pig feet
and that description does not do the dish justice.
This is a super unique dish that is really popular in Korea
but not many people know about it in North America.
The meat is super soft.
The skin is really quite chewy almost.
A funny story about this dish is that
I was always told when I was little to eat it
because I have heard that it makes your skin really nice
because there's so much collagen in the skin of the pig.
- The grand finale, the smoked pig trotter.
I will say, I have never had this before.
I'm curious. There's a dipping sauce here
which feels like, the ratio feels a little off.
They're very tiny.
There's a lot of pig on the plate.
There's also little tiny shrimps in here
which is very interesting.
You can smell that it is smoked
and you can also smell
that there's like a lot of fat happening.
I'm curious. Let's do it.
Salty,
smokey.
I mean, I don't hate it.
The texture on the one that I've chosen here
for myself to munch on
is a little bit more traditionally meat textured.
Like it's not chewy.
There are some pieces with skin
and I'm wondering if I should just try that.
Cheers.
I bit it weird.
Mmm
This is a little chewier.
Mmmmmm.
There's nothing about the flavor that I don't like.
I think for me it's a texture thing
that I'm just like, ah, it's so chewy.
I feel nervous talking about it in a
I think that the barrier for me
is not actually the meat itself of being pig trotter.
I think for me, it is the texture on the exterior of it
that it's got this kind of chewy, gelatinous,
collageny mouth feel going on,
you know when you're kind of like, mm mmm.
It's just something that as an American,
I'm not very familiar with.
Here in the US, we have a lot of crunchy foods.
We don't have a lot of chewy foods.
The flavor of this is really interesting.
It's super smokey, super meaty.
Like if you think about what does meat taste like,
this is what meat taste like.
I'm gonna have some more of the sauce of the chewy bit.
There's a lot happening in my mouth.
Phoof, I'm pretty full.
That will do pig.
That will do.
Everything that I ordered and ate today
is in the description, along with everything else
that everybody recommended.
Grubhub did give me a discount code, which is Beryl
If you use that at checkout
it will give you $5 off in order of $15 or more
so you can have the Korean feast of your dreams.
Let me know what other cuisines
you would like to see me try
and I will see you all in my next video.