Korean NOODLE TOUR! Every kind of NOODLE in Seoul, South Korea!

Jun 06, 2021

That's a good start. I've had delicious

noodle

s all over Asia and each country does it a little differently. Today we delve deep into the Korean

noodle

scene and look for some of the most unique dishes you'll find here: ice. It's in the noodles, have you seen that anywhere else, but here's my first time. Luckily, I won't be alone in this noodle adventure. June will be joining me and showing me what noodles are all about here in Seoul, South Korea, from ready-made instant noodles. up fancy people I love the taste of those instant noodles and it is so good that we can't make the same good taste with fresh noodles or handmade noodles in

every

order basically he is making new noodles and

every

time today we are going to make everything possible.

Seoul, South Korea You can't talk about noodles in Korea without talking about instant noodles and 7-eleven is the mecca of all things instant noodles. Here at 7-eleven they have an entire aisle dedicated just to noodles, I guess maybe more than 30. types 20 types when I was a kid growing up in Minnesota we had ramen our options were like beef chicken or shrimp it was sad here they have noodles all

kind

s salty cheesy hot moist creamy even chunky my own tuna and pasta noodles what's going on? Here I think we have to get this one. It's actually good.

More Interesting Facts About,

korean noodle tour every kind of noodle in seoul south korea...

The best compliment you can receive is actually other positive things. one with a lot of soup and the BB man is like a pasta so you just mix the pasta with the noodles. He doesn't have any food. Some people in the US don't even know about this. You can steam the noodles. Take out the water, then you mix all this after the noodles are soft and strained, we add a little dry seasoning, we add a little brown mayonnaise. I mean, guys, are we eating at a five-star restaurant? I can't even say it before I start. Hey Joe, show me a life-saving noodle trick.

You fold this one in half and then make it big again. Now that's a place, it's a little conical ball of all the time I've lived in this country. I've never seen it, so I can just throw it away. from here yeah I go to the plate and put it on my little one oh so it's amazing and it feels fancier somehow tuna manis noodles do it hmm I like it it's like crazy salty of course all these will be. I like it, oh, it's a good sip. like the mayonnaise is creamy, a very adequate amount of tuna, it doesn't have much of a fishy flavor, also an adequate amount of monosodium glutamate is your message, yes, message.

I love this little cup as long as you follow the cooking instructions if you have a couple of dollars and some hot water there is no way to go wrong in the 7-eleven noodle section next Korea's legendary Nanyang cold noodles are They originated in North Korea and became very popular after the Korean War. I head to a Korean fast food place or a blue restaurant. Sheep known as Chung kimbap, go check it out, it's the only noodle I've seen in Asia that actually has ice in the broth. Let's go in right now and see how they do it.

We are in the kimbap jungle kitchen. she's making the noodles for the ningyuan, so look, it has to start hot because we have to cook the noodles and then cool them, so here she is straining the noodles and washing them, and there's the classic stainless steel bowl. it's just this huge pile of noodles here we oh she oh her yes please, no cucumber on top of the noodles, we have some pickled radish, a red sauce composed mainly of red chili paste and then an ice cold radish broth topped with egg and sesame seeds. You can get a dried version that is very similar called bibim naengmyeon or cold mixed noodles, but I have opted for the iced bra.

From here we are going to mix everything, it is a beauty. I hate to break it up, but here we go. Seriously, it's like it's tightly wound, it's like a bird's nest. Typically, these noodles would be cut up for easier eating, but they can be eaten as is as a symbol of longevity of life and good health benefits. They are also obtained by pressing the Like button. It is impossible to throw it away. As an aside, it's just a giant long piece and this noodle comes from the kudzu root. Everyone you have, everyone knows that kudzu, everyone knows this root from when you grew up and that's why it's dark in color mmm-hmm, it doesn't really have strong flavors.

What I like about it is the texture, it's super chewy, it's great, it's refreshing, the only thing is that it gets a little unwieldy and I think I just discovered the right way to eat it mmm, well, so much for longevity which is negiah and that's the frozen noodles here in Korea meeting with Hi John, we are heading to a place some call 8th Street, a street full of affordable restaurants including this place, Romulan jumps on what is jumps, it's like a small shop, it's like a really small shop, but it has those unique flavors, our old memories of ramyun, unlike in Japan, you will never find freshly blanched

korea

n ramen noodles.

Korean ramyeon may not be a fresh noodle, but it is the fried noodles itself, everything is inside, so Korean ramyun noodles means instant noodles. and no one does it better than this place like this picturesque soon to vu ramen noodles with soft tofu and spicy broth I know they use shin ramyun it's true it's like a national ramyun it's like the most famous and original ramyun the most basic the Chinese shin The character of shin itself means spicy inside the restaurant, the whole menu is here on the wall with a million different ingredients, cheese, kimchi, curry, so like John you can think while you choose a base and then you can also add different ingredients.

It says rice cake, cheese, egg dumpling and more, you only have to pay like 500 won today. I'm going to order bulgogi ramyun with rice cake and egg. She will get curried ramen with cheese. It's a pretty good request. Do we look professional enough? What do you think about the co2 lobby? I'm not sure you translated each order is made in a clay pot with shin ramyun, a spicy noodle that this store considers zero spice level, from there the spice scale goes all the way up. at level 10 she said I say three three three three I can't believe it goes up to ten yeah I thought it would be like five the ramyun curry gets shin ramyun seasoning carrot potato water curry powder and mushrooms once it's almost finished it's covered with a slice of cheese, the bulgogi ramyun gets a little more rice cake, bulgogi sauce, sliced beef, water and some level three spices, once it's really hot, the noodles soften, you add an egg with a final garnish of mushrooms, now that's an incredible work of art.

Yes, this is my first time trying the professional environment, but it looks amazing. BAM, put it in this pool and blow it out. Requires a lot of blowing. I'm going to put some bulgogi on top. Are you ready. Wow, this is so good it's delicious. it's definitely a level three, it still maintains the ambition of the Tom Yum broth flavor and I have an egg hidden somewhere oh there it is, yes, mmm, the egg for me is classic, you have to put the egg in there, it's so good You must like construction. the most beautiful bite possible because this is a food show, oh and then we put like a piece of duck in there, we'll put some bulgogi in there, have you ever seen a bite that's beautiful?

Actually, he never got to see how people Eva because it's busier, oh yeah, because it's so famous, right, take a bite of this beautiful night mmm, so good, salty, spicy, all those comforting Korean flavors there, Do you want to know more about this noodle? We just want to eat it now. Without you here, are you watching us? Okay, next, more noodles, all the way, Chinese noodles, well, they're not exactly Chinese, like America has its version of Chinese food and Korea has its own version of Chinese food. Two and two very frequent noodles. I will see all over Korea our jo Jung Hyun and Tom Fong, but not only are they making those noodles, they are also making them for every order.

The owner of this shop prepares some fresh noodles made with wheat flour and water. There's nothing cooler than this first time you tried to talk, man, you thought it was so good that he got interested and as he got more interested, he learned about a lot of other Chinese foods and that's a study in each of these dishes, ho Jung Hyun. and jump bone they have been here for over 100 years changing a lot from their original form we are in the kitchen right now we are going to make this sauce for jo Jung Yong and it starts right here in this pan did I say pan? means wok, start with this wok, have a little bit of oil on it and then add some ground pork when there's so much fire involved, you know it's going to be great, fire equals delicious, I was wondering what

kind

of job do you have, do you? is that so? here, friend Hans, the onion is coming in right now and they are going to become crazy caramelized inside.

Thank you for putting a little salt, a little seasoning and sugar, and now the most basic beat is made with beans, that's what will give it the dark color. That bean paste has been fermented a little, it has an even more nutty smell, yeah, but he voted, hey, you know you're in a good kitchen when there are no measuring cups, okay, he doesn't know it, he feels it with the sauce . complete, the noodle master starts taking out the noodles containing all the noodles, they will be blanched in there and finally the most impressive jong-hyun ball I have ever met, he also prepares one of the other Korean Chinese classics. paul, starting with chili oil, cabbage wood ear fungus and some other plant life, then chicken broth with chili powder and finally seafood, including clams, mussels and squid, this spicy mixture is poured over a packet of noodles freshly shredded.

It's time to eat. I'm going to go deeper. this ha ha we have to mix it all well it really works guys massage that sauce again what do you think is good? Now let's take a nice big bite, let's go for it mmm, so it has a wonderful freshness. chewiness: a ton of onion came out. I think the fermented bean gives it a bit of a smoky flavor. It's unreal that I'm doing this for every new client. The noodles are so fast. He's a good guy you want to change. Yes, it has to follow your path. around the bowl there are a lot of shells there, don't eat them, but there are also these like big pieces of ojung log here, look at that squid covered in that broth.

I'm going to try it chewy, let's try some news. Okay, this is really good because the dog moves can be too salty sometimes, right, but then it has that perfect piece, it's a little spicy and tasty, it tastes like seafood and it has tons of pieces of meat inside. We should have one more slip to flirt in the to us. It may be considered a bit rude but here it's almost like a compliment, it's a demand because you are enjoying the food so much so I think we need to slurp to show you who is enjoying it at the time you are. judge who is the winner of the sip ahh I almost inhaled it I almost died I think it just got to me out of habit that it was a blur that threatened my life it was a wild day I don't think thank you very much for your time in joining me on this adventure today here in Seoul, South Korea and for you guys, I want to let you know that this video was made possible by one trip Vietnam one trip is the highest rated travel company in Vietnam doing north to