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 ...Go to Episode
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.
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