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
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.
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.
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.
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