One of the best restaurants in town for barbecuing beef.
Noryangjin Fish and Seafood Market
This 700,000-square-foot market displays daily catch from 15 different seaports all over Korea with about 700 different vendors.
The Blue Sea Restaurant
The Blue Sea Restaurant is where Andrew prepares the fresh seafood purchased at the market.
About 70 miles outside of Seoul, Andrew learns how the soybeans are turned into bean paste and checks out the fermentation process.
The best part of eating in South Korea is all the different flavor combinations.
Taste a Korean favorite, fermented skate that has been spoiling for days at room temperature.
This restaurant's specialty is 'Dead Body Soup.' The soup earned its name from its distinct odor.
The house specialty of Wonju Chuotang is Loach Soup. The loach is mudfish harvested from the freshwater ponds.
All the soups here are classic examples of how to make good food out of limited ingredients.
In a suburb of Seoul, Andrew visits Chamsutgama to enjoy a fabulous barbecue and a relaxing sauna.
Daymorn Kimchi Factory
Andrew learns how to prepare kimchi. Factory employees are turning out 200 tons of kimchi every month.
At night, this place is a flashing neon jungle and the university area is packed with students looking for a cheap meal.
Andrew visits this restaurant during a food crawl with 3 food bloggers from Seoul.
Hamul Nara Restaurant
This spot is aid to be one of the best places in town to eat the deadliest fish in the sea, blowfish (aka Fugu).
This is the last of the 3 restaurants Andrew visits. He can't pass up the grilled eel.