South Korea
Andrew travels to Seoul, South Korea, where he feasts on the country's most authentic soups, barbecues and fermented foods. Andrew's Asian adventure goes beyond eating when he makes his first batch of fresh kimchi.
Travel Guide
Find restaurants, accommodations and activities from this episode.
Andrew Talks Fermented Cusine
Andrew uncovers the South Korean obsession with fermented foods.
02:42
South Korea
Andrew visits a kimchi factory, eats live octopus, travels ...
Travel Guide
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Namdoe
This restaurant's specialty is 'Dead Body Soup.' The soup earned its name from its distinct odor.
Restaurant
Haenamdo-Sikdang
Taste a Korean favorite, fermented skate that has been spoiling for days at room temperature.
Restaurant
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).
Restaurant
Chamsutgama
In a suburb of Seoul, Andrew visits Chamsutgama to enjoy a fabulous barbecue and a relaxing sauna.
Restaurant
Lambland
Andrew visits this restaurant during a food crawl with 3 food bloggers from Seoul.
Restaurant
The Blue Sea Restaurant
The Blue Sea Restaurant is where Andrew prepares the fresh seafood purchased at the market.
Restaurant
Cham Sulungtang
All the soups here are classic examples of how to make good food out of limited ingredients.
Restaurant
Wonju Chuotang
The house specialty of Wonju Chuotang is Loach Soup. The loach is mudfish harvested from the freshwater ponds.
Restaurant
Jangeo-Gui Restaurant
This is the last of the 3 restaurants Andrew visits. He can't pass up the grilled eel.
Activity
Seoil Farm
About 70 miles outside of Seoul, Andrew learns how the soybeans are turned into bean paste and checks out the fermentation process.
Activity
Kondae Street
At night, this place is a flashing neon jungle and the university area is packed with students looking for a cheap meal.
Activity
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.
Activity
Daymorn Kimchi Factory
Andrew learns how to prepare kimchi. Factory employees are turning out 200 tons of kimchi every month.
Activity
Business District
The best part of eating in South Korea is all the different flavor combinations.
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