Beryl!!! Thank you so much for letting me be a part of your video! This was such a blast. And you inspire me so much. I love sharing my love of Korean food and culture with the world. Thank you for being a champion of that. ❤️❤️❤️ Hope you enjoyed all of the food! 😘
I was about to comment the same. It's best in a cabbage leave ssam with chives kimchi, garlic and regular kimchi and I prefer ssamjang over the babyshrimp sauce.
@@Patroba23 I think that's how you traditionally eat the other pork dish where it's just braised pork belly. omggg that with some of that raw oyster kimchi holy frick LOL my mouth is watering
I know that this is an ad and you get paid for this but you deserve it!!! These videos are so well shot and the concept is so much more creative than just a regular ad. I love when creators can have organic partnerships like this. It’s a win win for everyone
For me, that’s not an ad. It’s a video that’s sponsored, like most RUclips videos nowadays, but the sponsor is directly connected to the content. If the sponsor was a VPN you wouldn’t consider this video an ad, right?
Wow, Korean cuisine has a LOT more in common with the German cuisine (which is what I grew up with) than I ever realized! When I think of Korean food, I think of a lot of spicy meat, stews, and noodles. (And kimchi. Always kimchi!) This one order is showing me SO many more types of dishes! So I've always known kimchi was a Korean staple (as sauerkraut is in German cooking), but I'm also seeing "food cousins" in pajun (Kartoffelpuffer/ potato pancakes), soon dae (Blutwurst/ blood sausage), cheonggukjang (not quite a 1:1, but it reminds me a LOT of Bohnensuppe/ bean soup, which my Oma always made with a liberal splash of vinegar), and jok bal (where do I start? Spitzbein (pig's feet) are the actual trotters, usually brined and served with sauerkraut, but then there's also Eisbein (from Berlin, smoked & boiled pig's knuckle) and Schweinshaxe (Bavarian roasted pig's knuckle, SO GOOD). This makes me really eager to try a wider variety of Korean food!
Never thought of it that way, but Korea also has harsh, cold winters, so yeah, lots of parallels with hearty German food, as well as a lot of fermented products to last through the winter! So yeah, Korean cuisine is like German food but with spice LOLOLOL.
I looove fesenjan and the crunchy rice! We Asians also appreciate a nice crunchy rice. The very best dolsot bibimbap I ever had had crunchy rice at the bottom, and the whole dish had a beautiful smokiness.
Ahhh, food is where iranian culture gets blurry for me as an American. With Iran having influences from the eastern European, Arabic , African, and Asian cultures I am VERY curious what is traditional authentic iranian dishes. The limited knowledge I have and what I want to learn more is the usage of fruits (raw or cooked) in savory dishes. Pear in a noodle dish in this Korean episode is a great start.
If you do this, I highly recommend including bean soup from the Caribbean coast of Nicaragua!! Cooking a huge pot of red beans leaves you with a super flavorful broth - reserve most of the beans for future meals, but leave a good amount in the pot. You add peppers, onions, tomatoes, whatever other veggies you might have at the time, chicharron, coconut milk for creaminess (the caribbean influence), and poach a few eggs in the broth at the end. Eat with rice and queso fresco. My bf is Nicaraguan and this soup is my faaaavorite food ever now. So good!
Can you do Greek next? I feel that everyone (including me) always goes for the same gryros, suflaki and so on meat plate. I am sure that greek cuisine has much more to offer.
When my boyfriend visited me in Ethiopia a few years back, he was blown away by our breakfast food. I don't know if I could recommend them in the States though because most restaurants outside of Ethiopia keep to the usual foreign favorites of doro wot and tibs. But check out fetira, chechebsa, Ethiopian foul/ful. Kategna is like spicy ghee dosa. I love sunflower (i think) fitfit (suf fitfit) and telba wot (flax seed sauce). Also kuanta firfir is pretty popular back home which is like spicy jerky sauce with pieces of injera. There's so so much more than injera also! Keep exploring
Oooh yes. Love a good jeon (savoury pancake). Traditionally it's paired with makgeolli which is a lightly fizzy rice wine, and it goes down really easy. People like to eat it on rainy days. For beer the traditional pairing is fried chicken, so much that it has its own couples name which is chimaek! Chi for chicken, and maek for maekju which is Korean for beer.
I do think when eating any type of meat with a more chewy, gelatinous type texture, it is always great to pair it with something crunchy. When i’ve tried pig trotters in the past, I always wrap it up in crisp lettuce. Think pate with crackers - the offset makes it more “accessible” for those who aren’t used to it (me included!)
Thank you so much for this! I LOVE smoky pork & was excited to try Korean pork- it looks amazing from Beryls video (I get it’s not everyone’s cup of tea!) - I’ll try your recommendation at our Korean restaurants here in Houston Texas, USA. I’m sure I’ll love it regardless- smoky pork/especially pork fat is a treat here in the southern USA!!! TYSM!! 💗💗💗
Agreed!! Having some contrast will help when you’re introducing your mouth to new foods! Lettuce works wonders anything fatty needs a freshness to it and we crave that combo because our body knows it helps with digestion and prevents us from eating too much of the fatty pork. (Even though it’s all we want!)
I'm 73 years old, and have been eating sardines for 70 of them. Each time I put the first sardine in my mouth, ít is a good surprise. I have never met an open minded person who doesn’t like them on first taste. Totally foreign flavors than Americans are used to now. I prefer bristing sardines or sprats. No canned sardines have heads. They come in any flavor or size you want. In other words, please ask viewers to send you canned sardine recommendations. Not recipes.
Moroccans eat grilled sardines, which are delicious. I would be surprised if you haven't eaten canned sardines from Morocco. :) The canned ones are also tasty.
There is a very interesting channel Canned Fish Files/ with Matthew Carlson. I found it looking for sardines to get for my father for Christmas. 🤣I am now back on the sardines. Rainbow Tomatoes Garden has the most extensive variety of sardines. I have really enjoyed the channel and enjoy how many people have memories of eating sardines with parents/ grandparents and are now taking an interest.
Beryl! You are my comfort creator. Every video you release is such a treat and I love learning about food around the world with you. Thank you for all the hard work you do!
I would recommend bindaeduk which is mungbean pancake. Similar to pajeon but nuttier with a courser texture. I’d love for you to do an episode of Korean banChan because there are so many!
After living in Korea for 5 years, Korean food is like comfort food now, I worked at a public primary school and NOTHING compares to public school lunches in Korea, I still have dreams about it, lol. I can't wait for winter, or at least colder weather, because then I can have gamjatang (pork spine soup)!!!! I finally found a place reasonably easy to get to in my area here in France that makes it!! I can't wait
In summer my favorite this to get was naengmyeon (cold buckwheat or wheat noodle soup with fish based broth) or kongguksu (cold wheat noodles with a kind of savory soy milk broth) with watermelon, trust me, it's amazing
I really really really wish that instead of that tofu dish, they had bought you the braised version of it. THAT is honestly my favorite tofu dish ever. Whenever people complain about tofu being lifeless and flavorless, I just want to introduce that dish to them because it is so so so flavorful and warm and inviting and spicy and aghhhh you just need to try it! Also, I'm so sorry to your olfactory senses in regards to that stew they got for you. LOL even as a Korean, every time I smell that stew it makes me feel a little embarassed in the fact that I know for a fact I wouldn't be able to stand that smell were it not for the fact that I grew up eating that dish. But yes, every time I have it I definitely get the feeling that I am eating a health food like the way you described haha. Another way to enjoy the last dish you ate (the pork trotters) is to eat it with a lettuce wrap! I love eating it that way as by itself, it feels almost a bit too meaty for me. But you just wrap it in some lettuce and perilla leaf with a slice of green Korean pepper and a slice of garlic, add just a tiny smidgen of that shrimp sauce you had with it, and add some ssamjang with it before wrapping it up and popping the whole thing in your mouth. All the greens help to distract from the rather chewy texture of the pork (since you weren't too into it) and the pepper and garlic add just a slight sharp spicy mini punch to your tongue while the ssamjang really just brings all of that together with a nice deep, earthy, smoky, slightly sweet and salty flavor. It's honestly a bit hard for me to describe but you will definitely be smiling while working your way through the combo of flavors of it! All in all, I'm really happy watching this episode since I'm Korean American, and I know Korean cuisine has become a lot more popular than it once was, but most of it focuses on Korean meat dishes or only specific dishes like bibimbap and kimchi stew. Also, if you liked the buckwheat noodle dish, you should try the non spicy version of it! It's simply called "Mul naengmyun" and it is in a cold beef broth, usually topped with some sliced cucumbers, sliced Korean pear, and some pickled Korean radish and half of a boiled (or soft boiled) egg. It's one of my favorite dishes and it's simply the best combo with some Kalbi (marinated shortribs). I need to stop before I start salivating all over my keyboard, but definitely give you props for trying out some less "mainstream" Korean dishes.
hey beryl! love this series so much. it would be wonderful if you could add a veggie option for each cuisine in the video or even in the description. as a vegetarian, it's even more intimidating to try foreign food because you don't understand what you should try or what you can even eat. and i love trying new foods, so it'd be awesome.
Yeah, my son and I love Korean flavors, but he is vegetarian. Korean is probably the most meat-forward cuisine, so a bit difficult for him. Me, bring on the blood sausage.
Korean food is the best combo of Meat with Vegetables and spices but unfortunately not "vegetarian" per se. Even if you try to make it vegetarian/vegan, it's very difficult to keep it authentic. But one can always try Ramyun, kimchi, rice cake (teokbokki), kimchi pancake, mochi etc. Also instead of meat use tofu, soy, mushrooms etc
족발 (jokbal) is one of my favorite! i love the chewy gelatinous texture and savory taste. i suppose its aquired for foreigners but i assure you its delicious!
I love this channel, picked a bunch of chanterelles and trying to remember a recipe on an episode. Wish there was a way I could catalog recipes, so many I want to try. Wonderful content
Korean food makes me so, so happy!!! Working at the foot of K-town in Manhattan makes scoring a delicious Korean meal a breeze! My favorite go-to is yukgaejang, which is an ultra-orange/red, super spicy stew with beef, vegetables, clear noodles (which I leave out cuz I can't eat them) and the most amazingly flavorful broth. The banchan (side dishes) vary but are always plentiful, and they keep them coming if you ask for refills. My kid's favorite is tteokbokki bulgogi, which is a mild but flavorful stew made of ricecake and bulgogi beef in a very rich, deep-brown broth. A great place to take baby-steps into the Korean food experience is Woorijip, where you can get pre-packaged small plates at about $4-$12, depending on what you're getting. Some dishes/sets come with a container of rice and some soup. And they have a choice of white or purple rice. Machige deuseyo!
The best!!!! I love ordering Korean food for friends. It’s sharing my culture and something I truly genuinely love. Love this series. Soon dae is fantastic dipped into sea salt and chili flakes. Bibim Cooksu is also a huge favorite. I eat it at least once a week and I crave it.
You need to try to the savory Swedish oven made pancake called "Fläskpannkaka" it's basically a bacon pancake made in an oven and it's so awesome, serve it with Lingonberry jam, a glass of ice cold milk with it - yes milk with food is awesome also a side of cabbage sallad or pizza sallad as we say in sweden.
I think @8:28 earthy is the word I would use. Depending on the base it can vary in saltiness to tasting almost like a bowl of dirt. Somewhere in that spectrum is where preference falls, but I think the easiest way to describe it is dirt, maybe umami dirt with the fermentation. It's great with Korean radish and some deep spice. It's hearty without being heavy.
the pig trotters is interesting,.. one of my favorite things is pork hocks.. , but we always boiled them with bay leaves and the meat is the sweetest and softest,, and the fat and skin just falls off. then after feasting on them... the remaining broth and meat.. would be taken off the bone and the bulk of the fat discarded and then add (pre soaked - 8+hrs)navy or white beans to make a scrumptious bean soup. just add onion, mustard and brown sugar... yum.. carrots and celery would be good too.. if I have any left over.. add stewed tomato.. yum one of my favorite foods
This is so interesting! Here in NC, USA pigs feet are eaten a lot. It depends on how they're cooked, but if you get them cooked the right way (my favorite is braised in a very thin spicy sauce), they're absolutely delectable.
Love this series!! I’m quite familiar with korean dishes so I’m excited for you to taste them as well! Can’t wait to see the other episodes and discover new foods from all over the world!! Now I’m hungry
As an Taiwanese American, chewy-textured foods are my favorite! Including pig feet (and ears) and rice cakes (aka tteokbokki). I'm really glad you gave the pig trotter a shot even though it was very unfamiliar for you.
Definitely be worth trying Georgian/Armenian/Azeri food! There's an insane amount of choice and some really interesting ways to use 'normal' western ingredients!
I’ve been watching your channel for a long time and today I’m grateful that you tried many Korean dishes including challenging dishes on this video! I love your series and I can’t wait to watch the next video,too!
I feel like korean fermented bean is like... the big brother to miso... but... big big brother. I love it as soup with mushrooms and tofu and Zucchini.... so good with rice and banchans❤️
Hi Beryl, I've been following your channel for quite some time. Thankyou for being so comforting and introducing us to so many new cuisines. Your openness and willingness to try new food is so refreshing. Lots of love ❤️
I'm Danish and grew up with a specific type of blood sausage (but I love soondae!). Nordic style is much sweeter with spices like cinnamon and cloves and filled with hearty grains (barley or oats) and pig organs/intestines (sometimes snouts or trotters). I learned to appreciate this kind of food from my "Olle" (great grandma) because she grew up during the two world wars. English style is less sweet but the mostly the same. Soondae is totally different! The texture is softer and it's much more savory! I love that the idea of using the whole animal is so common across the globe!
I just recently found your channel and I’ve really enjoyed your content. I love/appreciate how diplomatic you are with your comments about dishes that you aren’t super crazy about.
I hope you can do Chinese food but those ones that aren't common like dumplings and noodles, there are lots of interesting Chinese food that aren't all those common ones. Super love this series, Beryl! ❤️❤️
The restaurant should have provided Beryl with a salt and pepper dip for the Soondae (blood sausage). It enhances the savory flavor of the sausage so much!
I love this series! It’s so enlightening. I think we’re all guilty of ordering the things we already know and enjoy. No one wants to try something new and then risk not liking it and wasting money. I’ve watched your Indian and Thai episode and hope you’ll make more of these.
'That'll do pig, that'll do' 🤣🤣🤣🤣🤣🤣 love the Babe reference. I'm originally from New Zealand and we would occasionally have pig's trotters as a treat, loved them. They were so full of gelatine and we would eat them with our hands so that our fingers would stick together, great fun as a kid. 😊😊😊😊
I love this series! It’s so helpful as someone who wants to explore more cuisine, but doesn’t know what to expect from a dish based on a very vague menu description. And these dishes looked delicious 🤤 Can’t wait to try some of them
I love these, while I am someone who LOVES cooking, it can be a barrier for a lot of people for trying new foods, and even myself, I'm not the best at cooking new things and knowing if I did it well enough. So this is a really neat thing, and I just love watching. I also think it's awesome just how much variety there is because like you said, sometimes the descriptions don't do the dish justice, so if we see only "spicy pork" "pork trotters" etc, we just wont realize that these dishes are super unique and something special.
I LOVE Korean food so super excited to see this episode! I think my favorite to try and make at home is sundubu jjigae or budae jjigae - Korean stews are so comforting!
As for the sundae blood sausage, I actually enjoy it more in its soup form called sundaeguk (순대국), which has sundae sausage, sagol (beef leg bone) broth, and garlic chives, garnished with sesame seeds and green onions, then seasoned with salt; a paste made of soy sauce, Korean chili powder (called gochuggaru), chopped garlic, and Korean cooking spirits; and a bit of saeujeot (새우젓), a salted shrimp/krill condiment. This is one of my *favorite* soup meals (with a bowl of rice) if you can find it!
The blood sausage would be extremely tame compared to hongeo which is skate fermented in its own urine. I'll try most foods but I will draw the line at this strange delicately. I have had grilled pigs trotters in France and yes definitely an interesting texture. personally I think that would be of better use if they were salted, oak/ hickory smoked and used in a pot of red beans.
I would love to see you try Cape Verdean food. Canja, Cachupa and definitely some Gufongo. My father grew up in Cabo Verde on the island of Brava. He moved to the US in the 50's where he met my Irish/ Lithuanian mom. She was taught my father's family recipes for Canja (chicken and rice soup) and Cachupa ( ham hocks, hominy, collard greens and kale), she never learned to make Gugongo ( sweet donut), so I would get excited visiting family who would make it.
The moment I saw Beryl chop the bibim guksu off with the scissors I flinched inside ad;flkjadf (cutting noodles, as it is with other Asian cultures, signals a short life) Some thoughts on the foods showcased in this video! 1. Pajeon: I find that freshly cooked Pajun is the best since it's still crispy, but often when they're delivered to taken home they get pretty soggy and sad. I like to pop them in the oven or air fryer to crisp them back up. 2. Shikhye: a sweet rice drink (that includes rice at the bottom of the can) that's actually made in the winter! My grandmother would make it in big hangari's and it would freeze like a slushie in the winter weather. I find canned shikhye to be too sweet, so I dilute it a bit lol 3. Dubu Buchim: this dish is also best straight off the pan, when there's still some crispiness left on the tofu 4. Soondae: like the video mentions, it's commonly sold from street vendors. Also common to eat this with ddeokbokki sauce. Yum. You can also eat this in a soup form (soondaegook). Have to be careful with these sausages, since they can go bad very quickly! You want to eat them within 2 days or less. If it tastes sour, you shouldn't eat them. 5. Jaeyuk Bokkeum: There was a time when I swore this to be my favorite dish ever. I find some restaurants serve this wish some plain tofu on the side to balance the spiciness, and I honestly think it's the best way to eat it. 6. Bibim Guksu: Sweet, spicy, and cool, delicious. Protip is to eat them with grilled samgyeopsal (pork belly). (Also if you cut it, I recommend cutting in the bowl and then slurping them, instead of cutting them while you're slurping them or cutting them midair...) 7. Cheongguk Jang: The best part about this is the whole bean chunks that are still in the soup; the nuttiness is just out of this world. Pour some soup over your rice. Mmm. Also, when someone makes this in the neighborhood you can smell it from a block away lol 8. Jokbal: I personally don't like this dish too much (and prefer bossam/suyuk, a similar dish made out of pork shoulder or belly). The sauce that comes with it is very salty so you're supposed to only dip a little bit of the meat in it, and/or top the meat with only a few shrimps that are in the sauce. Generally you'll eat this in a ssam form (wrapping a green leaf on the meat) or naengchae (variety of veggies julienne'd, to be eaten with the jokbal and some sauces). There really is a lot more to Korean food than bibimbap, bulgogi, and kimchi! My friends are always surprised at the range when I order at a restaurant. I was happy to see this selection in this video today! I hope this motivates others to try out something new next time you order from a Korean restaurant.
@@BJGvideos I did hear that in the intro for bibimguksu but I'm just saying it still invokes lowkey fear in my Korean-superstitious soul. I think it's more common for the restaurant staff to ask whether you want it cut, or for you to actively request it.
Great video. I actually just tried Sik Hye or rice punch for the first time today. It was home made at a local Korean restaurant. It's very refreshing and not too sugary. The flavor profile was unusual but delicious. It's like a very watered down rice pudding flavor with an almost floral flavor addition. I am pretty adventurous with food so I have tried most of these dishes. Definitely going to give the blood sausage a try next time I see them. I had a bad experience with blood cake in the past so it was something I was reluctant to try on my own. It looks like the blood flavor is not too overwhelming.
We have a pig trotter recipe in Basque Country which is made with a sweet chili/pepper sauce. I love to eat the leftover sauce with some fried eggs. It is nice to see that they love this kind of meat in other countries.
Oh yes! I always love Korean cold noodle dishes! I've never had that one (mostly cause I know all the Korean food that the exactly one Korean place nearby makes). They make two cold noodle dishes every year seasonally for summer (good reminder, I should get one more before they go away for the year) - they're wonderful, but that isn't one of them, haha. (Bibim naengmyun and mul naengmyun are both also super good, those are the two they make.) Pig trotter is a bit out of my comfort zone, but actually looks pretty good. Personally drawing the line just slightly on the other side of blood sausage though. :p
My favorite Korean dish is called Galbi Jjim. It's like the best short rib stew ever. Perfect balance of sweet, savory and spicy. We have a restaurant here in Cali called Sun Nong Dan that serves it and it's amazing. Not sure if you have that restaurant there but if you have a way to get it, I highly recommend.
My hubby and I found this incredibly nice Korean restaurant. Many Koreans eat there. Usually we order the beef bulgogi and chicken #3 (yangnyeom?) It's ridiculously good!! We feast there atleast once a month 🤤🤤
You're right, the chewy textures are difficult for many people, I personally like it but in Mexico you will always find those two teams no matter if the food is carnitas, barbacoa, birria, pancita, pozole or even some tacos, some people hate chewy and others love it 🤷♀️
It's not difficult for most cultures, Americans (this may include first generations from many cultures that grew up in USA) are notorious for being a little picky when it comes to texture (and even standard foods like fish) so it isn't surprising. A first world problem
I'm so glad they recommended Cheonggukjang for you to try. As a foreigner living in Korea, that was one dish I loved so much. But I can't find it where I live.
I am not sure if there is already a series of videos about different tofu dishes but if there isn’t, you should do some. I am trying to transition from vegetarian to vegan and as I am not a big fan of traditional American food, it would helpful to see how people around the globe cook tofu.
Wow I really adore Korean foods and snacks and go to a Korean store quite regularly but there is still so much that I don't know yet and some of that was still new to me so super interesting. Thank you so much for putting that together. Your content is always so interesting and respectful. Thank you too to the contributors loved their input
Wow, this stuff is so awesome! To me, it's so funny that the dish that I find most exciting is the jok bai (pig trotters). I mean, I just love the gelatenous and fatty bits, and chewy skin and stuff, combined with the soft meat. Like, it seems similar to sliced pig's ear (I'm not sure who commonly eats pig's ear, but I'm half Taiwanese). But with meat, yay! I'm sure I'd love the textures, and the description of the textures seems appetizing to me, rather than off-putting. So it's so funny to hear. Anyway, I have had so little exposure to Korean food that I basically have no idea what Korean food is like. So thanks, so much!
I love this series and I can't wait to see more of it from all of the continents. Also kinda curious what is going to be the first European country (yes, I'm European) 💕
I had a soup in Koreatown in Chicago and the texture of the rice noodle was such a delicious surprise to me. I did find it does not reheat well. It loses that chewiness.
Love this :) As a picky eater I am still gradually acclimatising to foods which are new to me, but your videos help a lot. My go-to dinner in the summer heat is rice mixed with kimchi (and whatever other veg I fancy), and a little bit of spam lightly fried on the stove. I don't think that quite readies me for smoked pig trotter, but I'm on the way!
Hi, Beryl! I noticed you blushed when you were trying to bite the pig trotter! So dang adorable! Made me giggle! (Have you ever gone to a Korean restaurant and watched Koreans eat? Culturally, they take these *giant* bites - at least as compared to the typical American bite - so that might account for the size of the pieces that were served to you!) Regarding "mouthfeel" - that's a trait paid a lot of attention to by food manufacturers, chefs, and so on. Have you ever had a sandwich, for example, where the proportion of bread to filling is off? It makes for a poor mouthfeel. Even things like beverages have a mouthfeel. It might not be a common word in layman's vocabulary, but it's great you introduced it today, as it explains a lot as to why a product may or may not be a hit. Well-done!
I am proud of you for having the blood sausage! I know most Americans would freak out and say "Eww!" without having even tried it. So bravo! I grew up here in the USA with an American dad and an English mum, and ate all kinds of "weird" foods (according to my friends), blood pudding being one of them. And blood pudding (a savory dish) is absolutely delicious, tasting nothing like you'd expect. If given the chance, I highly recommend it!
Hi Beryl im a fan of your channel from Malaysia. You have no idea how calming and filling your content is to me. Would love to see an episode of Malaysian & Indonesian food bcs they are quite similar 😊 Thank you!
I love that you admit when you’re a little uncomfortable or uncertain about something new - I will always try anything, but I agree that chewy/fatty meats are a little harder for me to appreciate the flavor when the texture is what I focus on.
This was a cool idea and video! I love Korean food and this made me realized how many dishes I haven't tried ~ also if you haven't had it already, I really like Korean cinnamon tea/punch
Jokbal is definitely a shocker for those not accustomed to Korean cuisine. I would say start off with bossam. And eat it lettuce or perilla leaf style. Also, as a Cambodian, Cambodian food anywhere on this channel please
I honestly think Korean food meshes well with the American Southern palate. Fried chicken, spicy foods, blood sausage, pig trotters. My mother also loves collard greens.
I was surprised to not see a dessert; nevertheless, no other video has made me hungrier in my life (and I *love* Korean food!!) Thanks so much for this!! ❤❤❤
As a person who lived in Seoul for 5 years, I am shocked that you have no soup, in your meals. Korean soups are the best! And there are so many of them.
Hi Beryl, great video! For the scissors, you’d want to cut them in the bowl. You can do just one snip across the whole bowl, though some people do a second cut across the other direction (cut them in an X or t shape).
There is a delicious beverage made up of spices, a lettuce wrap with cold noodles inside, and 'kim bab' the korean sushi suk oh shared homemade cooking and she was neighbor that taught appreciation of korean culture
Hey Beyrl! So proud of how far you've come and how you've kept this world of food up! If you ever need an idea maybe food of Indigenous groups around the world or even just the Americas! I also get you on the brain computation 😂! When I first tried natto my brain was like coffee maybe 😂?
I once went to a Korean restaurant with my mother on her birthday, the service was so special, everyone was so helpful, lots of food and very cheap, I highly recommend it to everyone
Beryl!!! Thank you so much for letting me be a part of your video! This was such a blast. And you inspire me so much.
I love sharing my love of Korean food and culture with the world. Thank you for being a champion of that. ❤️❤️❤️ Hope you enjoyed all of the food! 😘
Thanks for your recommendations. I love seeing so many people sharing their food and culture.
@@bjdefilippo447 aw thank you for the kind words. It was a privilege and honor to share! ❤️
언니 넘 예뻐요〜〜
@@hana-rv6ru 🙏🏻 정말 고마워~~ 🥹❤️ ㅋㅋ
I had never heard of these dishes before so thank you for sharing! Will definitely try them in the future!
For the jokbal, you needed to offset the fattiness by wrapping it in some perilla/"wild sesame" leaves - or at least some lettuce leaves!
Yes!! Jeokbal goes well in a ssam!
Yes! Ssam with some green onion and ssam jang!
Yesssss it's definitely the whole ssam combo that makes jokbal so yummy, especially with fresher kimchi!
I was about to comment the same. It's best in a cabbage leave ssam with chives kimchi, garlic and regular kimchi and I prefer ssamjang over the babyshrimp sauce.
@@Patroba23 I think that's how you traditionally eat the other pork dish where it's just braised pork belly. omggg that with some of that raw oyster kimchi holy frick LOL my mouth is watering
I know that this is an ad and you get paid for this but you deserve it!!! These videos are so well shot and the concept is so much more creative than just a regular ad. I love when creators can have organic partnerships like this. It’s a win win for everyone
Yah i pitched the idea to them I was so excited them liked it!
@@BerylShereshewsky that’s awesome!!
For me, that’s not an ad. It’s a video that’s sponsored, like most RUclips videos nowadays, but the sponsor is directly connected to the content. If the sponsor was a VPN you wouldn’t consider this video an ad, right?
@@UsernamesForDummies I think it’s just semantics, I just meant that she’s getting paid for it but it doesn’t seem like a forced thing.
Wow, Korean cuisine has a LOT more in common with the German cuisine (which is what I grew up with) than I ever realized! When I think of Korean food, I think of a lot of spicy meat, stews, and noodles. (And kimchi. Always kimchi!) This one order is showing me SO many more types of dishes!
So I've always known kimchi was a Korean staple (as sauerkraut is in German cooking), but I'm also seeing "food cousins" in pajun (Kartoffelpuffer/ potato pancakes), soon dae (Blutwurst/ blood sausage), cheonggukjang (not quite a 1:1, but it reminds me a LOT of Bohnensuppe/ bean soup, which my Oma always made with a liberal splash of vinegar), and jok bal (where do I start? Spitzbein (pig's feet) are the actual trotters, usually brined and served with sauerkraut, but then there's also Eisbein (from Berlin, smoked & boiled pig's knuckle) and Schweinshaxe (Bavarian roasted pig's knuckle, SO GOOD).
This makes me really eager to try a wider variety of Korean food!
That is so interesting and cool!
Never thought of it that way, but Korea also has harsh, cold winters, so yeah, lots of parallels with hearty German food, as well as a lot of fermented products to last through the winter! So yeah, Korean cuisine is like German food but with spice LOLOLOL.
Iranian cuisine would be so fun to try! it's so much more than just chicken or beef kabab
Arabic/ Middle Eastern cuisine is the orginal with kabab
I looove fesenjan and the crunchy rice! We Asians also appreciate a nice crunchy rice. The very best dolsot bibimbap I ever had had crunchy rice at the bottom, and the whole dish had a beautiful smokiness.
@@Nightriser271828 A man of culture I see.
Tell me, do you prefer Fesenjoon, sweet or sour? Or somewhere in between?
Masterpiece the slices of potatoes beneath basmati rice fabulous
Ahhh, food is where iranian culture gets blurry for me as an American. With Iran having influences from the eastern European, Arabic , African, and Asian cultures I am VERY curious what is traditional authentic iranian dishes.
The limited knowledge I have and what I want to learn more is the usage of fruits (raw or cooked) in savory dishes. Pear in a noodle dish in this Korean episode is a great start.
Beryl, I’d love to see a “how the world eats beans” video. And I just love your content. I’m so proud of you. ❤️
If you do this, I highly recommend including bean soup from the Caribbean coast of Nicaragua!! Cooking a huge pot of red beans leaves you with a super flavorful broth - reserve most of the beans for future meals, but leave a good amount in the pot. You add peppers, onions, tomatoes, whatever other veggies you might have at the time, chicharron, coconut milk for creaminess (the caribbean influence), and poach a few eggs in the broth at the end. Eat with rice and queso fresco. My bf is Nicaraguan and this soup is my faaaavorite food ever now. So good!
Yes pls.
This would be so good. We're trying to save money and have started eating a lot of beans and legumes, would be awesome for some recipes to try.
Yes! Natto 😍
mjedera!
Can you do Greek next? I feel that everyone (including me) always goes for the same gryros, suflaki and so on meat plate. I am sure that greek cuisine has much more to offer.
This was really fun to learn about dishes I've never heard of! If you haven't already could you do this with Ethiopian food?
I've been hoping for this too!
She lives in ny, she could do it with most specialties as ny has restaurants for sooooo many food types. I’d love to see Ethiopian food!
This would be great!
When my boyfriend visited me in Ethiopia a few years back, he was blown away by our breakfast food. I don't know if I could recommend them in the States though because most restaurants outside of Ethiopia keep to the usual foreign favorites of doro wot and tibs. But check out fetira, chechebsa, Ethiopian foul/ful. Kategna is like spicy ghee dosa. I love sunflower (i think) fitfit (suf fitfit) and telba wot (flax seed sauce). Also kuanta firfir is pretty popular back home which is like spicy jerky sauce with pieces of injera. There's so so much more than injera also! Keep exploring
Yes!! 🙌🏿
Oooh yes. Love a good jeon (savoury pancake). Traditionally it's paired with makgeolli which is a lightly fizzy rice wine, and it goes down really easy. People like to eat it on rainy days. For beer the traditional pairing is fried chicken, so much that it has its own couples name which is chimaek! Chi for chicken, and maek for maekju which is Korean for beer.
I do think when eating any type of meat with a more chewy, gelatinous type texture, it is always great to pair it with something crunchy. When i’ve tried pig trotters in the past, I always wrap it up in crisp lettuce. Think pate with crackers - the offset makes it more “accessible” for those who aren’t used to it (me included!)
Thank you so much for this! I LOVE smoky pork & was excited to try Korean pork- it looks amazing from Beryls video (I get it’s not everyone’s cup of tea!) - I’ll try your recommendation at our Korean restaurants here in Houston Texas, USA. I’m sure I’ll love it regardless- smoky pork/especially pork fat is a treat here in the southern USA!!! TYSM!! 💗💗💗
Agreed!! Having some contrast will help when you’re introducing your mouth to new foods! Lettuce works wonders anything fatty needs a freshness to it and we crave that combo because our body knows it helps with digestion and prevents us from eating too much of the fatty pork. (Even though it’s all we want!)
@@koagurl ooh do you have restaurant recommendations?? ill be visiting houston soon 😄
I'm 73 years old, and have been eating sardines for 70 of them. Each time I put the first sardine in my mouth, ít is a good surprise. I have never met an open minded person who doesn’t like them on first taste. Totally foreign flavors than Americans are used to now. I prefer bristing sardines or sprats. No canned sardines have heads. They come in any flavor or size you want.
In other words, please ask viewers to send you canned sardine recommendations. Not recipes.
Moroccans eat grilled sardines, which are delicious. I would be surprised if you haven't eaten canned sardines from Morocco. :) The canned ones are also tasty.
There is a very interesting channel Canned Fish Files/ with Matthew Carlson. I found it looking for sardines to get for my father for Christmas. 🤣I am now back on the sardines.
Rainbow Tomatoes Garden has the most extensive variety of sardines. I have really enjoyed the channel and enjoy how many people have memories of eating sardines with parents/ grandparents and are now taking an interest.
Beryl! You are my comfort creator. Every video you release is such a treat and I love learning about food around the world with you. Thank you for all the hard work you do!
Wow thank you!!!! 🥰
I would recommend bindaeduk which is mungbean pancake. Similar to pajeon but nuttier with a courser texture. I’d love for you to do an episode of Korean banChan because there are so many!
this series is becoming one of my favourites!!
After living in Korea for 5 years, Korean food is like comfort food now, I worked at a public primary school and NOTHING compares to public school lunches in Korea, I still have dreams about it, lol. I can't wait for winter, or at least colder weather, because then I can have gamjatang (pork spine soup)!!!! I finally found a place reasonably easy to get to in my area here in France that makes it!! I can't wait
SHIKHYE!!!!! Oh man!!! It's better homemade, it kinda reminded me ever so slightly of horchata the first time I had it
oh no! Sundae, run if you don't like blood sausage, lol
no, not natto, it's closer to miso
In summer my favorite this to get was naengmyeon (cold buckwheat or wheat noodle soup with fish based broth) or kongguksu (cold wheat noodles with a kind of savory soy milk broth) with watermelon, trust me, it's amazing
Nothing compares to American public school lunches either, though for a different reason. 🙃
I really really really wish that instead of that tofu dish, they had bought you the braised version of it. THAT is honestly my favorite tofu dish ever. Whenever people complain about tofu being lifeless and flavorless, I just want to introduce that dish to them because it is so so so flavorful and warm and inviting and spicy and aghhhh you just need to try it!
Also, I'm so sorry to your olfactory senses in regards to that stew they got for you. LOL even as a Korean, every time I smell that stew it makes me feel a little embarassed in the fact that I know for a fact I wouldn't be able to stand that smell were it not for the fact that I grew up eating that dish. But yes, every time I have it I definitely get the feeling that I am eating a health food like the way you described haha.
Another way to enjoy the last dish you ate (the pork trotters) is to eat it with a lettuce wrap! I love eating it that way as by itself, it feels almost a bit too meaty for me. But you just wrap it in some lettuce and perilla leaf with a slice of green Korean pepper and a slice of garlic, add just a tiny smidgen of that shrimp sauce you had with it, and add some ssamjang with it before wrapping it up and popping the whole thing in your mouth. All the greens help to distract from the rather chewy texture of the pork (since you weren't too into it) and the pepper and garlic add just a slight sharp spicy mini punch to your tongue while the ssamjang really just brings all of that together with a nice deep, earthy, smoky, slightly sweet and salty flavor. It's honestly a bit hard for me to describe but you will definitely be smiling while working your way through the combo of flavors of it!
All in all, I'm really happy watching this episode since I'm Korean American, and I know Korean cuisine has become a lot more popular than it once was, but most of it focuses on Korean meat dishes or only specific dishes like bibimbap and kimchi stew.
Also, if you liked the buckwheat noodle dish, you should try the non spicy version of it! It's simply called "Mul naengmyun" and it is in a cold beef broth, usually topped with some sliced cucumbers, sliced Korean pear, and some pickled Korean radish and half of a boiled (or soft boiled) egg. It's one of my favorite dishes and it's simply the best combo with some Kalbi (marinated shortribs).
I need to stop before I start salivating all over my keyboard, but definitely give you props for trying out some less "mainstream" Korean dishes.
Yeeeesss! I love mul naengmyun! So refreshing.
I LOVE the pig trotters. My mom used to slice it paper thin which makes for a better lettuce wrap
hey beryl! love this series so much. it would be wonderful if you could add a veggie option for each cuisine in the video or even in the description. as a vegetarian, it's even more intimidating to try foreign food because you don't understand what you should try or what you can even eat. and i love trying new foods, so it'd be awesome.
I wonder what would be the veggie option for jokbal lol. It's just straight up chewy meat.
Yeah, my son and I love Korean flavors, but he is vegetarian. Korean is probably the most meat-forward cuisine, so a bit difficult for him. Me, bring on the blood sausage.
Korean food is the best combo of Meat with Vegetables and spices but unfortunately not "vegetarian" per se.
Even if you try to make it vegetarian/vegan, it's very difficult to keep it authentic. But one can always try Ramyun, kimchi, rice cake (teokbokki), kimchi pancake, mochi etc.
Also instead of meat use tofu, soy, mushrooms etc
the tofu dish in the video was vegetarian
I agree! Irt this video, I’m not Korean but my go to vegetarian Korean dishes are vegetarian bibimbap and vegetarian kimbap. :)
족발 (jokbal) is one of my favorite! i love the chewy gelatinous texture and savory taste. i suppose its aquired for foreigners but i assure you its delicious!
I’d love to see traditional Spanish food.
Yes! We have so many great dishes beyond paella and sangria
I love this channel, picked a bunch of chanterelles and trying to remember a recipe on an episode.
Wish there was a way I could catalog recipes, so many I want to try. Wonderful content
I also wanted
Korean food makes me so, so happy!!! Working at the foot of K-town in Manhattan makes scoring a delicious Korean meal a breeze! My favorite go-to is yukgaejang, which is an ultra-orange/red, super spicy stew with beef, vegetables, clear noodles (which I leave out cuz I can't eat them) and the most amazingly flavorful broth. The banchan (side dishes) vary but are always plentiful, and they keep them coming if you ask for refills. My kid's favorite is tteokbokki bulgogi, which is a mild but flavorful stew made of ricecake and bulgogi beef in a very rich, deep-brown broth. A great place to take baby-steps into the Korean food experience is Woorijip, where you can get pre-packaged small plates at about $4-$12, depending on what you're getting. Some dishes/sets come with a container of rice and some soup. And they have a choice of white or purple rice. Machige deuseyo!
The best!!!! I love ordering Korean food for friends. It’s sharing my culture and something I truly genuinely love. Love this series. Soon dae is fantastic dipped into sea salt and chili flakes. Bibim Cooksu is also a huge favorite. I eat it at least once a week and I crave it.
비빔국수 never misses!
You need to try to the savory Swedish oven made pancake called "Fläskpannkaka" it's basically a bacon pancake made in an oven and it's so awesome, serve it with Lingonberry jam, a glass of ice cold milk with it - yes milk with food is awesome also a side of cabbage sallad or pizza sallad as we say in sweden.
This is one of my favorite series of yours.
I think @8:28 earthy is the word I would use. Depending on the base it can vary in saltiness to tasting almost like a bowl of dirt. Somewhere in that spectrum is where preference falls, but I think the easiest way to describe it is dirt, maybe umami dirt with the fermentation. It's great with Korean radish and some deep spice. It's hearty without being heavy.
the pig trotters is interesting,.. one of my favorite things is pork hocks.. , but we always boiled them with bay leaves and the meat is the sweetest and softest,, and the fat and skin just falls off. then after feasting on them... the remaining broth and meat.. would be taken off the bone and the bulk of the fat discarded and then add (pre soaked - 8+hrs)navy or white beans to make a scrumptious bean soup. just add onion, mustard and brown sugar... yum.. carrots and celery would be good too.. if I have any left over.. add stewed tomato.. yum one of my favorite foods
This is so interesting! Here in NC, USA pigs feet are eaten a lot. It depends on how they're cooked, but if you get them cooked the right way (my favorite is braised in a very thin spicy sauce), they're absolutely delectable.
as a cajun i'd love an offal episode sometime.
@@vivaenmiriana have you ever had nutria?
4:05 "oh, it was a small bite but i feel like my mouth is just full of sausage" 😂😂😂
I love these types of vlogs, they give such an insight to their culture. Please keep them coming.
Love this series!! I’m quite familiar with korean dishes so I’m excited for you to taste them as well! Can’t wait to see the other episodes and discover new foods from all over the world!! Now I’m hungry
As an Taiwanese American, chewy-textured foods are my favorite! Including pig feet (and ears) and rice cakes (aka tteokbokki). I'm really glad you gave the pig trotter a shot even though it was very unfamiliar for you.
Definitely be worth trying Georgian/Armenian/Azeri food! There's an insane amount of choice and some really interesting ways to use 'normal' western ingredients!
Second this ! I got so fat living in Tbilisi because I could not stop TASTING and drinking that divine wine !
I’ve been watching your channel for a long time and today I’m grateful that you tried many Korean dishes including challenging dishes on this video! I love your series and I can’t wait to watch the next video,too!
Pigs trotters are a traditional Irish food too, called crubeens, and they also come smoked but they're not commonly eaten any more.
The way you respect and honor cultures in your videos makes me so happy.
I feel like korean fermented bean is like... the big brother to miso... but... big big brother. I love it as soup with mushrooms and tofu and Zucchini.... so good with rice and banchans❤️
Hi Beryl, I've been following your channel for quite some time. Thankyou for being so comforting and introducing us to so many new cuisines. Your openness and willingness to try new food is so refreshing. Lots of love ❤️
I'm Danish and grew up with a specific type of blood sausage (but I love soondae!). Nordic style is much sweeter with spices like cinnamon and cloves and filled with hearty grains (barley or oats) and pig organs/intestines (sometimes snouts or trotters). I learned to appreciate this kind of food from my "Olle" (great grandma) because she grew up during the two world wars. English style is less sweet but the mostly the same. Soondae is totally different! The texture is softer and it's much more savory! I love that the idea of using the whole animal is so common across the globe!
I just recently found your channel and I’ve really enjoyed your content. I love/appreciate how diplomatic you are with your comments about dishes that you aren’t super crazy about.
I hope you can do Chinese food but those ones that aren't common like dumplings and noodles, there are lots of interesting Chinese food that aren't all those common ones. Super love this series, Beryl! ❤️❤️
The restaurant should have provided Beryl with a salt and pepper dip for the Soondae (blood sausage). It enhances the savory flavor of the sausage so much!
Beryl thanks so much for having me on this video! Really enjoyed watching you eat 족발 jkokbbal.
I love this series! It’s so enlightening. I think we’re all guilty of ordering the things we already know and enjoy. No one wants to try something new and then risk not liking it and wasting money. I’ve watched your Indian and Thai episode and hope you’ll make more of these.
Hahaha, the throwaway line from Babe after munching Jok Bal was priceless.
'That'll do pig, that'll do' 🤣🤣🤣🤣🤣🤣 love the Babe reference. I'm originally from New Zealand and we would occasionally have pig's trotters as a treat, loved them. They were so full of gelatine and we would eat them with our hands so that our fingers would stick together, great fun as a kid. 😊😊😊😊
I’ve been so interested in Korean food recently, so this is great to see!
I love this series! It’s so helpful as someone who wants to explore more cuisine, but doesn’t know what to expect from a dish based on a very vague menu description. And these dishes looked delicious 🤤 Can’t wait to try some of them
I love these, while I am someone who LOVES cooking, it can be a barrier for a lot of people for trying new foods, and even myself, I'm not the best at cooking new things and knowing if I did it well enough. So this is a really neat thing, and I just love watching. I also think it's awesome just how much variety there is because like you said, sometimes the descriptions don't do the dish justice, so if we see only "spicy pork" "pork trotters" etc, we just wont realize that these dishes are super unique and something special.
I LOVE Korean food so super excited to see this episode! I think my favorite to try and make at home is sundubu jjigae or budae jjigae - Korean stews are so comforting!
Yess sundubu jjigae is really warming and good for the cold and extremely sick! With the extra tofu, pieces of beef and egg in the middle
As for the sundae blood sausage, I actually enjoy it more in its soup form called sundaeguk (순대국), which has sundae sausage, sagol (beef leg bone) broth, and garlic chives, garnished with sesame seeds and green onions, then seasoned with salt; a paste made of soy sauce, Korean chili powder (called gochuggaru), chopped garlic, and Korean cooking spirits; and a bit of saeujeot (새우젓), a salted shrimp/krill condiment. This is one of my *favorite* soup meals (with a bowl of rice) if you can find it!
In Scotland, we have black pudding. That’s made from blood.
Norway and other Scandinavian countries also make and eat blood sausages.
I think I like this dining room setting better. So cozy!
I really love how much the production value has just skyrocketed in a few months time!!
The blood sausage would be extremely tame compared to hongeo which is skate fermented in its own urine. I'll try most foods but I will draw the line at this strange delicately. I have had grilled pigs trotters in France and yes definitely an interesting texture. personally I think that would be of better use if they were salted, oak/ hickory smoked and used in a pot of red beans.
Pig trotters or pigs feet is a Southern dish and been around for hundreds of years. Pickled or smoked (used for seasoning) they're delicious.
i love this format, beryl!
I cannot choose my favorite series you produce. They are all so entertaining and interesting. Thanks for sharing such fantastic content with us all!
Wowow thank you!!!!
I would love to see you try Cape Verdean food. Canja, Cachupa and definitely some Gufongo. My father grew up in Cabo Verde on the island of Brava. He moved to the US in the 50's where he met my Irish/ Lithuanian mom. She was taught my father's family recipes for Canja (chicken and rice soup) and Cachupa ( ham hocks, hominy, collard greens and kale), she never learned to make Gugongo ( sweet donut), so I would get excited visiting family who would make it.
The moment I saw Beryl chop the bibim guksu off with the scissors I flinched inside ad;flkjadf (cutting noodles, as it is with other Asian cultures, signals a short life)
Some thoughts on the foods showcased in this video!
1. Pajeon: I find that freshly cooked Pajun is the best since it's still crispy, but often when they're delivered to taken home they get pretty soggy and sad. I like to pop them in the oven or air fryer to crisp them back up.
2. Shikhye: a sweet rice drink (that includes rice at the bottom of the can) that's actually made in the winter! My grandmother would make it in big hangari's and it would freeze like a slushie in the winter weather. I find canned shikhye to be too sweet, so I dilute it a bit lol
3. Dubu Buchim: this dish is also best straight off the pan, when there's still some crispiness left on the tofu
4. Soondae: like the video mentions, it's commonly sold from street vendors. Also common to eat this with ddeokbokki sauce. Yum. You can also eat this in a soup form (soondaegook). Have to be careful with these sausages, since they can go bad very quickly! You want to eat them within 2 days or less. If it tastes sour, you shouldn't eat them.
5. Jaeyuk Bokkeum: There was a time when I swore this to be my favorite dish ever. I find some restaurants serve this wish some plain tofu on the side to balance the spiciness, and I honestly think it's the best way to eat it.
6. Bibim Guksu: Sweet, spicy, and cool, delicious. Protip is to eat them with grilled samgyeopsal (pork belly). (Also if you cut it, I recommend cutting in the bowl and then slurping them, instead of cutting them while you're slurping them or cutting them midair...)
7. Cheongguk Jang: The best part about this is the whole bean chunks that are still in the soup; the nuttiness is just out of this world. Pour some soup over your rice. Mmm. Also, when someone makes this in the neighborhood you can smell it from a block away lol
8. Jokbal: I personally don't like this dish too much (and prefer bossam/suyuk, a similar dish made out of pork shoulder or belly). The sauce that comes with it is very salty so you're supposed to only dip a little bit of the meat in it, and/or top the meat with only a few shrimps that are in the sauce. Generally you'll eat this in a ssam form (wrapping a green leaf on the meat) or naengchae (variety of veggies julienne'd, to be eaten with the jokbal and some sauces).
There really is a lot more to Korean food than bibimbap, bulgogi, and kimchi! My friends are always surprised at the range when I order at a restaurant. I was happy to see this selection in this video today! I hope this motivates others to try out something new next time you order from a Korean restaurant.
The introduction to that dish said that it's sometimes served with scissors for that reason so I assume that means in Korea itself.
@@BJGvideos I did hear that in the intro for bibimguksu but I'm just saying it still invokes lowkey fear in my Korean-superstitious soul. I think it's more common for the restaurant staff to ask whether you want it cut, or for you to actively request it.
I just love how even when you’re not crazy about a dish you keep tucking in to give it a fair shot!
Great video.
I actually just tried Sik Hye or rice punch for the first time today. It was home made at a local Korean restaurant. It's very refreshing and not too sugary. The flavor profile was unusual but delicious. It's like a very watered down rice pudding flavor with an almost floral flavor addition.
I am pretty adventurous with food so I have tried most of these dishes. Definitely going to give the blood sausage a try next time I see them. I had a bad experience with blood cake in the past so it was something I was reluctant to try on my own. It looks like the blood flavor is not too overwhelming.
Omg soondae is my fav! But I’m surprised it didn’t come with the spicy salt! That really makes it in my humble opinion 😍😍😍
We have a pig trotter recipe in Basque Country which is made with a sweet chili/pepper sauce. I love to eat the leftover sauce with some fried eggs. It is nice to see that they love this kind of meat in other countries.
Oh yes! I always love Korean cold noodle dishes! I've never had that one (mostly cause I know all the Korean food that the exactly one Korean place nearby makes). They make two cold noodle dishes every year seasonally for summer (good reminder, I should get one more before they go away for the year) - they're wonderful, but that isn't one of them, haha. (Bibim naengmyun and mul naengmyun are both also super good, those are the two they make.)
Pig trotter is a bit out of my comfort zone, but actually looks pretty good. Personally drawing the line just slightly on the other side of blood sausage though. :p
My favorite Korean dish is called Galbi Jjim. It's like the best short rib stew ever. Perfect balance of sweet, savory and spicy. We have a restaurant here in Cali called Sun Nong Dan that serves it and it's amazing. Not sure if you have that restaurant there but if you have a way to get it, I highly recommend.
My hubby and I found this incredibly nice Korean restaurant. Many Koreans eat there. Usually we order the beef bulgogi and chicken #3 (yangnyeom?) It's ridiculously good!! We feast there atleast once a month 🤤🤤
Yes..yangnyeom means marinade
You're right, the chewy textures are difficult for many people, I personally like it but in Mexico you will always find those two teams no matter if the food is carnitas, barbacoa, birria, pancita, pozole or even some tacos, some people hate chewy and others love it 🤷♀️
It's not difficult for most cultures, Americans (this may include first generations from many cultures that grew up in USA) are notorious for being a little picky when it comes to texture (and even standard foods like fish) so it isn't surprising. A first world problem
I'm so glad they recommended Cheonggukjang for you to try. As a foreigner living in Korea, that was one dish I loved so much. But I can't find it where I live.
I am not sure if there is already a series of videos about different tofu dishes but if there isn’t, you should do some. I am trying to transition from vegetarian to vegan and as I am not a big fan of traditional American food, it would helpful to see how people around the globe cook tofu.
We have a lot of Korean restaurants here in banglore, I always wanted to try but didn't knew where to start, this will surely help me
Bibimbap is a delicious but also "safe" dish to start with.
These are the more intense dishes..there are easier dishes to start with like bulgogi
Wow I really adore Korean foods and snacks and go to a Korean store quite regularly but there is still so much that I don't know yet and some of that was still new to me so super interesting. Thank you so much for putting that together. Your content is always so interesting and respectful. Thank you too to the contributors loved their input
I love you. You are such a great vibe. Your personality and presence is such an easy thing to watch. I have been watching a ton of your videos.
Wow, this stuff is so awesome! To me, it's so funny that the dish that I find most exciting is the jok bai (pig trotters). I mean, I just love the gelatenous and fatty bits, and chewy skin and stuff, combined with the soft meat. Like, it seems similar to sliced pig's ear (I'm not sure who commonly eats pig's ear, but I'm half Taiwanese). But with meat, yay!
I'm sure I'd love the textures, and the description of the textures seems appetizing to me, rather than off-putting. So it's so funny to hear.
Anyway, I have had so little exposure to Korean food that I basically have no idea what Korean food is like. So thanks, so much!
I love this series and I can't wait to see more of it from all of the continents. Also kinda curious what is going to be the first European country (yes, I'm European) 💕
I had a soup in Koreatown in Chicago and the texture of the rice noodle was such a delicious surprise to me. I did find it does not reheat well. It loses that chewiness.
Love this :) As a picky eater I am still gradually acclimatising to foods which are new to me, but your videos help a lot. My go-to dinner in the summer heat is rice mixed with kimchi (and whatever other veg I fancy), and a little bit of spam lightly fried on the stove. I don't think that quite readies me for smoked pig trotter, but I'm on the way!
Hi, Beryl! I noticed you blushed when you were trying to bite the pig trotter! So dang adorable! Made me giggle! (Have you ever gone to a Korean restaurant and watched Koreans eat? Culturally, they take these *giant* bites - at least as compared to the typical American bite - so that might account for the size of the pieces that were served to you!)
Regarding "mouthfeel" - that's a trait paid a lot of attention to by food manufacturers, chefs, and so on. Have you ever had a sandwich, for example, where the proportion of bread to filling is off? It makes for a poor mouthfeel. Even things like beverages have a mouthfeel. It might not be a common word in layman's vocabulary, but it's great you introduced it today, as it explains a lot as to why a product may or may not be a hit. Well-done!
You should easily have 2M subs.
Love from Canada
I am happy focusing on community rather than subs you know! A channel and community is about the people
Who Watch it and i love our community!
I am proud of you for having the blood sausage! I know most Americans would freak out and say "Eww!" without having even tried it. So bravo! I grew up here in the USA with an American dad and an English mum, and ate all kinds of "weird" foods (according to my friends), blood pudding being one of them. And blood pudding (a savory dish) is absolutely delicious, tasting nothing like you'd expect. If given the chance, I highly recommend it!
Hi Beryl im a fan of your channel from Malaysia. You have no idea how calming and filling your content is to me. Would love to see an episode of Malaysian & Indonesian food bcs they are quite similar 😊 Thank you!
beryl the quality of ur videos is truly amazing! i admire u so much
I'm so glad you're expanding your Korean food reputiore. I love a LOT of their dishes! By the way where did you get those lovely chopsticks?
I love that you admit when you’re a little uncomfortable or uncertain about something new - I will always try anything, but I agree that chewy/fatty meats are a little harder for me to appreciate the flavor when the texture is what I focus on.
Yay so excited for a Beryl video!!! I want to eat some of these Korean dishes now :)
This was a cool idea and video! I love Korean food and this made me realized how many dishes I haven't tried ~ also if you haven't had it already, I really like Korean cinnamon tea/punch
Thanks for this series, Beryl and contributors. I'm loving learning with you all.
Jokbal is definitely a shocker for those not accustomed to Korean cuisine. I would say start off with bossam. And eat it lettuce or perilla leaf style.
Also, as a Cambodian, Cambodian food anywhere on this channel please
The problem is where would she order Cambodian food
@@gold-toponym Providence, RI. I grew up eating it there and miss it so much.
Food like blood sausages, tofu, pudding, normally has that slight metallic taste. Pretty common throughout the world, just depends on preparation.
I am really falling for these episodes! Please do Brazilian foods next!
Great idea for a video! It was fun to watch, but then again, all your videos are fun to watch.🙂
The jokbal isn't usually smoked. It's usually boiled with a lot of spices and as it dries out it takes on the boiling liquid flavor.
The Korean blood sausage is similar to the old style blood boudin from Louisiana.
I honestly think Korean food meshes well with the American Southern palate. Fried chicken, spicy foods, blood sausage, pig trotters. My mother also loves collard greens.
I checked the description for the food list and the jeyul bokkeum yeeeessssss I am satisfied
Will recommend dubu kimchi and budae jjigae too, mmmmmm
I was surprised to not see a dessert; nevertheless, no other video has made me hungrier in my life (and I *love* Korean food!!) Thanks so much for this!! ❤❤❤
As a person who lived in Seoul for 5 years, I am shocked that you have no soup, in your meals. Korean soups are the best! And there are so many of them.
Hi Beryl, great video! For the scissors, you’d want to cut them in the bowl. You can do just one snip across the whole bowl, though some people do a second cut across the other direction (cut them in an X or t shape).
There is a delicious beverage made up of spices, a lettuce wrap with cold noodles inside, and 'kim bab' the korean sushi suk oh shared homemade cooking and she was neighbor that taught appreciation of korean culture
Hey Beyrl! So proud of how far you've come and how you've kept this world of food up! If you ever need an idea maybe food of Indigenous groups around the world or even just the Americas! I also get you on the brain computation 😂! When I first tried natto my brain was like coffee maybe 😂?
I once went to a Korean restaurant with my mother on her birthday, the service was so special, everyone was so helpful, lots of food and very cheap, I highly recommend it to everyone