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 ...

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Mapo Naruta

One of the best restaurants in town for barbecuing beef.

See & Do
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.

See & Do
Seoil Farm

About 70 miles outside of Seoul, Andrew learns how the soybeans are turned into bean paste and checks out the fermentation process.

See & Do
Business District

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.

Wonju Chuotang

The house specialty of Wonju Chuotang is Loach Soup. The loach is mudfish harvested from the freshwater ponds.

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