It's time for-
Food Adventure Program For Awesome People!
The Soondubu Jjigae edition.
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Soondubu Jjigae?!!!
Soondubu- buuuu-buuu-buu
You're embarrassing me!
Why are you so embarrassed?
We've been doing this in public all the time.
We've never done it is somewhere so... echoey!
The very, very, very first video we ever made... EVER
was going for soondubu jjigae.
And it wasn't just any old soondubu jjigae,
it was actually at this exact restaurant that we're going to today.
[S]: Na na naaa!
Okay, well not exactly because it's a chain,
the one that we went to is in Bucheon, which we've pointed out before
M: on our goodbye Bucheon video. S: Right
So this is the same chain, they offer the same kind of soondubu
and if you don't know what soondubu is we're gonna tell you as soon as we're inside!
Okay, it's freezing cold. I'm abandoning you.
Na na na na na na na na na naa!
[M]: Okay, so the first thing we should probably do is explain what soondubu jjigae is.
[M]: So basically, jjigae is just a kind of stew
[M]: they usually make it on the stove in like a stone pot
[M]: that actually bubbles-
[M]: I want to see bubbling motions, go Simon!
*bubbling sounds*
[M]: Yes-
[M]: And soondubu is just really soft tofu.
[S]: Soon means soft, dubu means tofu,
[S]: jjigae means stew, so soft tofu stew.
[M]: Yeah!
[M]: But there's different variations of it.
[M]: So if we look at the menu
[M]: we can have one with meat in it, ones with cheese in it,
[M]: ones with seafood in it...
[S]: If you go to a normal Korean restaurant,
[S]: there's really just like one kind of soondubu
[S]: they just call it soondubu.
[S]: Sometimes they have two- This restaurant specializes in soondubu jigae.
[S]: It's got lots of different varieties of it, more than we've seen anywhere else.
[M]: Okay, we're gonna order two different kinds to show you guys
[M]: What we like. [S]: I want the good one, you can have the experimental one.
[M]: What? No, we've had a lot. S: Okay
[M]: So the different kind of soondubus we're going for
[M]: you've got basically a seafood soondubu,
[M]: a beef seafood soondubu. You've got a dumpling soondubu, so mandoo as Simon had ruined.
[S]: MANDOO SOONDUBUUU
[M]: A hot pepper paste soondubu, curry soondubu, which is going to be yellow curry, guys,
[S]: Yes. [M]: When you see curry on the menu in Korea it's specifically yellow curry powder.
[S]: It doesn't sound good, but it's actually one of my favourite flavours here. [M]: It's really good.
[M]: They're gonna do an oyster soondubu, ham cheese soondubu-- [S]: That's the best one-- [M]: Our favourite.
[S]: Number one, ham cheese.
[M]: Um, ooo! They've got chung ook chung; that's, like, uhhh, a stanky kind of bean
[M]: But it's really, really good. [S]: Delicious, stanky beans!
[M]: And then they've got kimchi, and pork; or, as it's written here, "prok."
[S]: Prok! Prok Obama! [Both]: *chuckling* [M]: Okay, so...
*speaking Korean*
[S]: So, my table's kind of empty, and I want to get my cutlery, but they usually have cutlery on the table
[S]: But there's no cutlery here! *dramatic sound effect* What am I gonna do??
[S]: How am I gonna eat my soup? With my fingers, just picking it up? Nooo, there's actually some hidden cutlery here.
[S]: Check this out; see this table? Built in cutlerieees! [M]: Very nice! [S]: That's pretty awesome.
[S]: So, we gotta get our spoons, we gotta get our chopsticks.
[S]: And it goes back into the table. [M]: Pretty amazing!
[S]: I'm not sure, has any North American table ever had built in cutlery drawers like that?
[M]: *whispering* What about spies that have secret spy tables where they keep their spy guns!?
[S]: Ooo, here comes our banchans!
[M]: *singing banchan song* You hear my banchan song?
[S]: That's the banchan song. [M]: Yeah, it's, like, umm, Girl's Generation, but not... do you get it? Banchan... instead of... Okay.
[M]: *clears throat* Anyways.
[M]: Whatever you do, do not touch the bowl. It's actually made on the stovetop.
[M]: So the actual bowl itself is fiery hot. And then they put it in this little container here,
[M]: These are plastic things you can touch, but do not touch that bowl.
[M]: Not that I did that! Not that I tried to move my bowl with my hands before!
[M]: And now for some sexy food porn shots!
[M]: This place has one of the most notoriously famous kimchis in our hearts
[M]: As you know, we like to eat kimchi. You, also, should eat your kimchi.
[M]: This is my favourite kind of kimchi, because I like my kimchi fresher, which means it hasn't been fermented as long
[M]: So it's not as sour tasting. But this kind is, like, really fresh and gingery and garlicky,
[M]: And it is SO good, it is so good.
[M]: Ah, yes! The Fried Fish of Intimidation. Um, this is called, uh, "gooey" in Korean,
[M]: It's just, like, fried fish, like, saying gooey; and this was really intimidating to us 4 years ago
[M]: Because it comes out with, like, a spine, and everything in it, and we had no idea what we were doing
[M]: But NOW I have flashbacks to Gopna Nanja [?] Simon, gopna nanja, remember when
[M]: Jun Pyom [?] went to her house, and he's never had it before, and-
[M]: Are you rolling your eyes at me mister??
[M]: Anyways, if you're having a bad day you can just visualise people you don't like as you rip the spine out.
[M]: I mean- [S]: That is not a message that I want to convey to our audience. [M]: Ahem, I mean... Oppa!
[M]: Anyways, the fish is really salty; it's been, like, salted and dried, and then deep fried, and it is SO delicious
[M]: I'm just gonna poke on the sides here a little bit, just to loosen it up so I can pull it out.
[M]: *singing* Oh yeah! Oh yeah oh yeah oh yeah!
[M]: Fatality! Martina Scorpion wins!
[S]: And that's it! You just pick it up with your chopsticks and you put it in your mouth! [M]: Yup!
[M]: Don't worry about the little bones, don't need to spit 'em out. [S]: Little bones, okay, you can eat 'em.
[M]: On your table you're gonna have some fresh eggs, and you're literally just gonna crack your egg into your soup.
[M]: If I let it sit, it'll cook kinda, like, around it, and if I stir it up it'll be kinda like scrambled eggs inside your soup.
[M]: Simon, what's your preference on this?
[S]: I like mixing it in as well. [M]: Yeah, I kinda like it... being able to have a bite of egg mixed inside of it.
[M]: I know for some people, they're gonna find that really gross, but the soup is SO hot
[M]: It's like, I mean it's BOILING hot soup, so don't worry, it's gonna cook your egg.
[M]: And it can't get much fresher than that, right?
[M]: Now, the second confusing thing that we dealt with: your rice is gonna come out in this, like, really fresh, steamy bowl
[M]: And what you're gonna do is you're gonna scoop your rice into this bowl,
[M]: But, you don't wanna, like, scoop every bit of rice out, because you're gonna make a kinda, like, burnt rice soup afterwards,
[M]: So, just kinda scoop along the surface...
[M]: This is a kettle of hot water.
[M]: And I'm gonna stir it up, just a little bit; I want mine to be a little ricey tasting.
[M]: If you put the lid back on completely after you scoop the rice out, it will actually boil over because it's so hot
[M]: So, I'm just putting it a little bit on, but you don't want to put it on all the way.
[M]: And that's it! Now we get to eat. Simon.
[M]: You can see that the colour is pretty similar, because most of the soondubu jjigaes are made with, like, a similar base;
[M]: But the difference is mine has mandoooo inside of it!
[S]: And mine has Spam. But it's not really Spam, because Spam is considered a luxury item here; it's more like knockoff spam.
[S]: Spam is already a knockoff meat, so it's like a knockoff knockoff meat.
[S]: I'd hated Spam before I came to Korea, but I've eaten so much here now
[S]: That I've grown to love it. [M]: Yup, me too.
[S]: You know Spam is given, like, [as] a gift here in Korea, like, during, like, the holidays
[S]: They give, like, box sets of Spam, that cost, like, a hundred dollars.
[M]: You can get Spam bags. [S]: I'm not joking, seriously. [M]: Spam and eggs, Spam and Spam.
[S]: It's, like, a sandwich, in soup format. [M]: That' s a pretty good description actually.
[S]: Mine tastes that way. [M]: And yours has cheese in it and mine does not, right?
[M]: So, Simon's ends up tasting, like, spicy, with a little bit of, like, extra, salty flavour.
[M]: I have really thin cuts of beef, um, so it's really tender because they haven't been overcooked.
[M]: So this is not vegetarian friendly, at all. Uh, even if you order the basic one, you're gonna have seafood in it.
[M]: So, you can eat the soup on it's own, that can be considered a little bit odd because you should be eating rice with it
[M]: But it will take you a long time to eat, due to the heat. Unless you have, like, an inferno mouth.
[S]: You spend most of your time, like, blowing on the soup. [M]: *giggle* You're like, "It's here!"
[S]: Now, mine, even though it's called ham and cheese, you won't see any cheese in here
[S]: Because it's really just a slice of processed cheese, so it's, like, fake meat and fake cheese.
[S]: And even though that sounds gross, it's actually, like, our favourite one here. [M]: It's really good.
[M]: Now comes the end of our meal. So, remember before, we added the boiled hot water into the rice?
[M]: So, I'm gonna kinda scrape it up; scrape it up, there's gonna be a lot of browned rice, that got burnt;
[M]: It's almost like a rice tea? You know?
[S]: Bluh.
[S]: Some people say it's very, like, comforting and warming, but it's just, like, rice and warm water.
[S]: It's burnt.
[S]: So, we've got a nice bowl of warm soup in our tummies, and we're ready to go outside and face the biting cold.
[M]: This is the perfect meal for a really cold day. It just makes you feel all warm and fuzzy on the inside.
[S]: I know; nice, warm soup. [M]: But I still... still don't feel like I'm prepared to go outside.
[S]: Well, I don't think anyone's prepared, because it's really nasty cold all of a sudden. [M]: Yeah
[M]: It's really nasty cold.
[M]: I'm starting to get shreepy now...
[Both]: *warm, sleepy kitten noises*
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