- Solid, I would eat it,
but I'll let you know my answer as we go through,
can't date, all three.
- I mean but, - Only one of them.
you could. (laughter)
- Hello.
My name is Jinnie, and I am going to try
three different Korean dishes,
cooked by three different guys and choose who
I would want to go on a date with.
I am a Korean American that has been incredibly blessed
with an amazing Korean mother
who cooks all the time, every day.
When we go to restaurants, it's like,
ugh, mom's food is way better.
So the bar is a little bit high.
I want someone who matches my energy
because I can be very high energy, very low energy.
- [Chris] You're a very chaotic person?
- Kind of, chaotic good.
- Hi, I'm Luke.
- Hi, I'm Justin.
- Annyeonghaseyo. (laughter)
What's up, I'm Jin.
- I came in, smelled the food everything's smelled great.
So I feel like we all made some pretty solid dishes today.
- Such a diplomatic answer.
I'm not hell of like competitive or anything,
but if I'm gonna do something,
I'm gonna do a full out right?
So I give everything my all.
(upbeat music)
- I made Jajangmyeon and Jjamppong two classics,
I feel like you know every Koreans had,
kind of Chinese, Korean dishes.
I cooked it a little earlier today.
It's a little thick, couldn't decide between the two.
So I decided to go with both of them.
I even peeled the shrimp for her.
- That's real love.
- So this is Jjamppong, smells like it should,
the noodles are kind of, I don't know it in English,
but it basically means like the noodles are fat
from soaking up all the liquid.
- I should've mixed it up a little.
- Yeah, it looks pretty good.
These are some side dishes.
Let's see if they cut it up, hmm.
- [Chris] It looks cut up.
- It looks cut up, looks like they also try
to like arrange the seafood in a slightly stylistic way.
I don't know if that landed.
- That's fair.
- but A for effort.
Do you know if they made this from scratch?
- I'll take that as a compliment.
That's a compliment, right?
- Or is it like one of those packages?
You know, like pre-packaged,
they're kind of like fancy Ramen.
I can't tell.
- She can't tell the difference
- That's a good thing, I know what she's talking about,
but this is from scratch.
- But this is good, is that from the noodles being all,
I can't even pick them up.
I feel like this says A+ effort, B+ foresight. (chuckles)
- Foresight.
- Okay. - Foresight.
- Maybe this person's very diverse.
There's a lot of diversity of seafood here.
- I'm actually a complex guy.
- I don't know like how Korean this person is.
Cause this is not that spicy,
and I feel like Korean folks, like really like their spice.
- I didn't want to make it too spicy.
Cause then that would just be like an immediate, no.
- Solid I would eat it, but I'll let you know my answer
as we go through, can't date all three.
- I mean, but, - Only one of them.
- you could. (laughter)
- This guy made two dishes.
- Oh, he made two?
- Yeah, he made two.
- Oh.
- She's excited, I like it. (laughter)
- It's really good.
I feel like these two dishes
might've taken a lot of efforts.
So once again, A+ for effort,
- But the foresight.
- Oh, there's noodles down here too.
There's some vegetables here.
Maybe this person works out.
- I'll take it, I'll take it.
How does she know?
- I'm just curious.
I wonder if this person has like Chinese influence.
Cause it's like supposed to be like
a Korean-Chinese fusion dish.
And he's trying to like translate that through food.
- It wasn't intentional, but I'll take it.
- This is so good, I like this one.
- Yes!
- It's the first one, all right?
Hold on, hold on, hold on now, hold on.
(upbeat music)
- I made Dduk Guk, Dduk Mandu Guk I guess.
Honestly Dduk Guk is such like a home cook feeling.
Like whenever I order at restaurants, right?
I don't know, it just reminds me of home
and like new year's and stuff like that.
I spent a hell of a time making the broth,
so I gotta boil the bones and stuff
for hella long, and this and that.
So I took, I put a lot of effort into it
and that's kind of like what I'm trying to show, right?
And then I'm gonna add in (speaks Korean),
basically just like take a thin sheet of egg yolk.
Hopefully she doesn't notice,
the egg whites are kind of messed up.
- Final touch.
- Yes.
So I have the (speaks Korean), got to have the sesame seed,
a little bit of Mandu, good old homemade kimchi.
But yeah, it's not Korean food without Banchan
- First of all, this is Dduk Guk,
which is basically rice cake soup.
I feel like this person is very detail oriented.
- Are you?
- Yeah, yeah, yeah.
You can tell these like little egg things
are almost perfectly chopped.
- Amazing.
- That's kind of hard to do.
Also looks like there's like cut up seaweed.
Don't know what's going on here, but I think it's an egg.
- No, I knew that she would call it out.
- The extra veggies on this side,
it looks like the dumplings are slightly burnt though.
- I like mine crispy.
- I like mine crispy too.
- Give me some time.
- She's chewing that for a minute.
- She's still processing.
(laughter)
- Makes me think of my grandma.
- It's store-bought, I fried it like an hour ago.
- You mean home-made?
- Yeah, home-made.
- Oh, this dishware is A+, because this is still really hot.
- [Chris] He brought that himself.
- He brought it himself?
Foresight, the thing that the other guy didn't have!
- Ha ha, foresight, foresight.
- Yeah, I feel like between the two,
I liked this one better.
Wait let me try this spinach thing,
kind of tastes like he just put them in water.
(laughter)
- I'm not going to lie, I pulled it out of the container
and I was like (slurping sound).
- It's just like so good, cause it's so hot.
- I should've got a stone pot.
- Kinda reminds me of family.
You eat it in the morning.
You don't even eat it in the evening,
I also feel like it's seasoned really well.
- The bone broth, let's go.
- This is good.
I feel like this guy is like the most Korean.
- Wait she may be on to something.
(speaks korean)
- I feel like this guy maybe tries to like,
take on a little bit too much at a single time.
Hence, the burnt dumplings.
- That's like actually a highly accurate description
of like, yeah, like that's kind of crazy.
- But like things turned out okay.
So maybe this person is just like
used to taking on a lot in life.
- Like in my life, I just like, I'm the type
like I don't say no to things.
So like, (mumbles) a lot.
- I feel like this person might be also very generous.
There's like a hefty portion of food.
in Korean, we say like to have a big hand, right?
- (speaks Korean)
- It's like, if you have a big hand, it means that like,
when people come over, you give them a lot of food.
Once again, it's really this pot.
- I've been waiting for an excuse
to buy a pot like this, honestly.
- Let's move on for the sake of moving on.
Mm, the meat is also really tender and tasty.
- She really likes it dude.
(upbeat music)
- I made Bossam, a simple kind of braised pork dish
had a lot growing up, so it means a lot to me.
One thing to me that's really important,
is like quality of ingredients.
And I feel like with a simpler dish, like Bossam,
like ingredients, really show it through
getting the sauce ready here,
the pork's all plated and that's gonna be about it .
- My first impression of this man, has an eye for aesthetics
because he didn't just put the meat on the plate.
He put it on this little lettuce thing
- Better lettuce baby.
- Which like looks kind of different
from this lettuce thing.
So we got two different lettuce types.
- Oh, did you really?
- The variety, yeah.
- Let's try this meat now.
So you get a little bit of the meat.
You get a little bit of the sauce thing.
- I appreciate that she put the whole thing in her mouth.
She didn't dig a little bite.
- This, this human here.
He's a little bit chill and he's just simple, very simple.
It's just the meat.
I don't even know if this is seasoned meat.
When I was little, my mom and my grandma
they'd make kimchi like from scratch.
And when you do that, you typically have
this other meal after that using the ingredients
to make the kimchi.
And you sort of have it with like this type of meat.
This is also like a very communal type of dish
where like everyone eats it together.
Maybe this person has a lot of friends.
- I do a little cooking for my friends, yeah.
- Like a simple family guy
is what I think I'm going to deem this person to be.
(upbeat music)
I think it's kind of basic, don't know
if they're like really that different from each other.
Maybe this person is a little bit younger.
- Wow, I am the youngest one here.
- Wait, what year are you? - I feel like,
whenever we have noodles, it's always like,
oh make sure they don't get soggy.
Like, eat them before they get soggy,
and you're told that as a kid.
- That was so spot on. (laughter)
I feel like this person is just more confident,
and secure, and is kind of simple.
And this person like tries to do too much,
but like kind of pulls it off, but kind of doesn't.
- But kind of doesn't?
- But like there's nothing like super like unique, you know?
Like there was no "BABAMS", you know?
- [Chris] No risk.
- There's no risk.
- We all went for pretty safe bet.
- This is true. - Yes, it's true.
- I feel like it's like this person,
and then like equally these two folks.
Look at this, it looks like a little ad
from one of these Korean stores or restaurants.
So I would say 1, 3, 3.
- I mean, 2,2.
- Yeah, we're both 3rd place? - She said 3,3!
- Ayy! - [Both] Congratulations!
(upbeat music)
- Wow!
(laughter)
- You said I take on too much.
Which was like kind crazy that you said that.
Cause that's like, actually so real.
Like I had such a hard time,
like with boundaries, and saying no, and stuff.
So, but I'm also very much like go full out
if you're gonna do it.
- Yeah, yeah.
(laughter)
- Wait, I feel like
people are going to think this was staged.
I assure you, it's not.
- Yeah, yeah, that was real.
- [Chris] I had no other ending in mind.
(laughter)
So what is the, what's the deal like, like we,
we go on a date or what, like?
(laughter)
- Well.
(upbeat music)