Planning a trip to Seoul, South Korea? Check out where Andrew went and what he ate to get some great ideas.
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.
Foods Eaten:
* Raw Sea Squirt with fresh chili-garlic sauce
* Raw Mussel, Clam and Scallop
The Blue Sea Restaurant
The Blue Sea Restaurant is where Andrew prepares the fresh seafood purchased at the market.
Foods Eaten:
* Raw Snapper
* Baby Octopus Tentacles
* Soup made from octopus head and snapper head, tail and bones
Seoil Farm
About 70 miles outside of Seoul, Andrews learns how the soybeans are turned into bean paste and checks out the fermentation process.
Foods Eaten:
* Eight-Year-Old Fermented Bean Paste
Business Disctrict
The best part of eating in Korea is all the different flavor combinations that you could imagine.
Foods Eaten:
* Pork Back Soup served with a side of fermented bean paste
Haenamdo-Sikdang
After visiting Seoil Farm, Andrew tries another Korean specialty, fermented skate. He finds the taste unbearable and cannot stand the smell. Koreans, however, have a taste for skate that has been spoiling for days at room temperature.
Foods Eaten:
* Fermented Skate
Namdoe
This restaurant’s specialty is “Dead Body Soup.” The soup earned its name from its distinct odor.
Foods Eaten:
* Dead Body Soup made of pickled squash, kimchi, garlic, onion, green chili, red chili pwder and tofu
Wonju Chuotang
The house specialty of Wonju Chuotang is Loach Soup. The loach is mudfish harvested from the freshwater ponds.
Foods Eaten:
* Loach Soup made of sweet garlic, hot chilies and mudfish
Cham Sulungtang
All the soups here are classic examples of using soup to make good food out of limited ingredients.
Foods Eaten:
* Ox Tail Soup
* Congealed Blood Soup
* Knee Cartilage
Chamsutgama
In a suburb of Seoul, Andrew visits Chamsutgama to enjoy a fabulous barbecue and a relaxing sauna.
Foods Eaten:
* Barbecued Pork
* Kimchi
Daymorn Kimchi Factory
Andrew learns how to prepare kimchi and finds that it is a very long and difficult preparation process. He struggles the first few times to prepare the kimchi correctly and is very proud of himself when his kimchi makes it down the line and into the bag. The factory employees are turning out 200 tons of kimchi every month.
Kondae Street
At night, this place is a flashing neon jungle and the university area is packed with mostly students looking for a cheap meal.
Foods Eaten:
* Dukboki -- little rice dumplings in a sea of chili paste
* Soondae -- blood sausage, cellophane noodles and rice
* Liver sprinkled with seasoning
Lambland
Andrew visits this restaurant during a food crawl with three food bloggers from Seoul.
Foods Eaten:
* Turtle Soup -- cooked whole, in broth of Goji berry, ginseng, garlic and onion
Hamul Nara Restaurant
Said to be one of the best places in town to eat the deadliest fish in the sea, Blowfish or Fugu.
Foods Eaten:
* Fugu
* Deep Fried Fugu
Jangeo-Gui Restaurant
The last of the three restaurants Andrew visited is Jangeo-Gui Restaurant.
Foods Eaten:
* Grilled Eel
Mapo Naruta
Beef is expensive in Korea. One of the best restaurants in town for barbecuing beef.
Foods Eaten:
* Galbi marinated in soy sauce and fruit juice with ginger and garlic
* Gobchang-Gui -- small intestines of the ox and the first stomach
* Omasum -- the third compartment of the ox stomach ad raw ox liver
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