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  • (music playing)

  • I don't know whether to be thrilled or slightly terrified

  • It is moving oh my gosh

  • good afternoon good afternoon guys another beautiful day here in sunny

  • Busan South Korea today we are going to Taejongdae ํƒœ์ข…๋Œ€ park all so this is a

  • fantastic place to get Korean seafood I mean we're here in Busan the seafood

  • capital of South Korea and so we're gonna go down try to get a delicious

  • seafood lunch check out the attractions here and show you the whole experience

  • let's do it he's made a fan from India yeah it's

  • amazing she's living up here in South Korea it's the one that was an awesome

  • oh man I was like the most special moment Busan yeah yeah building up an

  • appetite to spend too much money on these clams I'm starving

  • with the triple portion now from what I read it's the people say that you spend

  • around eighty thousand eighty dollars for five people to eat non-stop seafood

  • beers and soju yeah so that's affordable so if you're thinking of him and me 15

  • 20 dollars for an epic meal I spend in Miami on nothing yeah it's on a healthy

  • meal it's gonna be good I can't wait right here that ends a right next to the

  • beach Oh summer 150 meters it said so we should be able to get there really

  • easily so after walking just 150 meters from basically the tourism office

  • basically heading straight into the left we've come to the area where we can grab

  • some lunch and it's nice it's right by a rocky beach and there's lots of little

  • tents so we're just gonna pop in see what we can find and hopefully get some

  • delicious exotic Korean seafood oh I should get back

  • oh my just oil gumbo sale (speaking korean)

  • the Korean seafood feast extravaganza has officially begun we're starting off

  • with appetizers we've got mussels right here check that up on top of that we're

  • gonna be washing it all down with some cass beer and we have veggies carrots

  • cucumbers onion the ever-popular ssamjang sauce other red sauce maybe go

  • to gochujang sauce and maybe something with a bit of oil and salt

  • don't further ado let's have the beer we're gonna do a Cheers here I'm gonna

  • pour my glass and I'm gonna get some for you oh man I love this traditional

  • Korean seating as well sitting down here I'm starting to get used to it like

  • whenever I first come back to Korea now it's like the first few days that you're

  • sitting on the floor like you're kind of leg falls asleep

  • if your foot falls asleep but I'm starting to get used to this now my legs

  • it just just takes a bit of practice all right let's start things off with a

  • gumbai gumbai ice-cold beer Oh loving it nothing

  • better on a hot day guys is pretty warm here and leave me in Busan okay it's

  • time to eat it and I mean we have chopsticks we have like washing

  • serviettes but you know what I'm just gonna use my hands why not right

  • the cool thing is that this actually comes with onions - look at that it's

  • gonna dunk it into the spicy red sauce oh dude you can't get fresher than this so

  • tender so flavorful juicy - wait just like the thing that just comes out from

  • us it's just how fresh it is I mean we were watching for a long time where

  • they're cutting things off and and getting things ready for our feast but

  • this stuff right here Oh next-level freshness take that for a swim mmm

  • there's veggies gonna try a few veggies here dip them into the ssamjang sauce

  • this one off you know what's amazing about Korea well unless you got fried

  • chicken but there are some exceptions but the rule of the Korean meal really

  • whenever you order something you have tons of veggie sides it's so easy to eat

  • healthy in Korea you've got your proteins you got your veggie mmm

  • delicious delicious fresh vegetables and guys this is the appetizers times it's the

  • main stop I've got the Pampas it's moving it is moving

  • ohh oh my gosh check out the seafood feast I don't know whether to be

  • thrilled or slightly terrified I can honestly say that over 70% of what's on

  • this plate I have no idea what it is yeah I'm gonna do it all but I don't

  • know what everything is called a Tokyo tumble manga the manga yeah

  • there you go hey some are korean seafood they they

  • gaebul guys at least I got I got I got the Korean sorted for him oh yeah

  • no English translation there what would you suggest I do first of all would be

  • easiest easiest easiest these ones here okay I'm gonna dip but she says didn't

  • read that one dip it into the red right here mm-hmm

  • alright that's a big piece of something Wow yeah I don't know that Brown thing

  • is but it's going in my mouth mmm that's good

  • super fresh hmm very juicy oh my gosh that's a very strong aftertaste

  • extremely um it's from the sea it's briny oh yeah om the more you chew it the stronger

  • the taste very interesting these two i'm gonna have at the end so i guess this

  • one would be next right Wow alright I'm putting this gochujang whoa

  • I like that texture most points a bit more chewy not as strong of a taste as

  • the first one with that sauce with the red sauce great combination I can

  • honestly say I like that one what about one of these oh these are also in here -

  • whoo it feels harder than the other like hard mussels feels real like I could break a tooth with this thing

  • that was like the things we had yesterday the ojingo you know

  • next one how about this thing here oh it's got like try that like that one a

  • little more do I mean half of these have been okay are you some beers oh my gosh

  • you haven't done the exotic ones yet these different I think so did you try this

  • one I did one of the slime sloshing just looking things I've ever seen

  • oh my god hey gosh look at that I'm gonna put it in the rest

  • you know what the red sauce is my go-to it's really tough slimy oh no no bueno

  • oh my gosh one of the hardest aspects about this meal is that when some of

  • these things are so chewy then when you got one you don't really like not

  • like you're done with them it's still processing for a long time to be able to

  • swallow it okay that really just left with just two most exotic things you can

  • see worm I've got a inner sea worm and it is moving around when it was caught all

  • this blood oozed out of it and I got to admit like this this is grossing me out

  • a little bit I'm gonna put it in here and it's moving just go for this I just

  • gotta stop looking at other piece of store moving super squishy it's a

  • texture of that I wouldn't go out of my way to have a go again not my favorite

  • moving on to the Nakji the octopus no I think this is gonna taste good but I

  • need to be very careful eating it because these things basically they have

  • suction cups and they can attach themselves to your throat to do your

  • tongue here it's your gums so what I'm gonna do is just attack this with

  • authority right now oh man I feel trying to like talk real good this is one

  • moving here what that thing was moving oh my gosh I'm just pulverized or not

  • with my teeth mmm it's actually tasty this is one that tastier items time but

  • it's also one of the chewy items so I still somthing that and you gotta spend a lot

  • of time with you know well they get rid of that all right guys I tried it all um

  • I'm not gonna lie and say like I found this the most delicious thing I found in

  • Korea food is about 20 or 30 percent that was okay what about 70 percent

  • could be maybe I don't need to see again for a long time but it was an experience

  • and I don't see us clearing this plate but maybe we will have a few more bites

  • they did the dude good dude so you know what I'm going to try something exotic

  • for you I get some of this octopus yeah oh wow

  • so what she told me to do was put in here but I'm actually gonna put all the

  • gear into this one okay and it wassabe so let me just put it in no she doesn't

  • like that isn't good this one so put it in here second you put it in automatically

  • as thing comes alive it was really moving before I remember it was like

  • stuck to the side of the dish oh yeah it's it's it's moving real well

  • starting to pull let's turn the grab I don't know if I should grab them off

  • because know you've wanted yeah I think you'll want to take a small bite so it

  • doesn't stick the year it would not let go why I smile by a small man got

  • breakthrough you're the power through with your teeth huh

  • okay don't swallow it mmm so it's done best advice ever at my neck area am I

  • afraid of all these is this one like this yellow one yeah what am I doing

  • this now my putting the red sauce mmm good it's like I do all day it's a big

  • mussel thank you gumbai gumbai

  • oh it's bokumbap so it's basically fried rice with seaweed on top and that's like

  • a they give it to you for free at the end a good way to you know cleanse the

  • palate get rid of all that let's not give it seafood

  • oh it smells great mmm delicious delicious gota Creek in the bottom rice

  • yeah where's the seaweed yeah I've never had this before my life yeah my josiah

  • well I think we're yeah one more probably a bit bigger fans of this rice

  • than they were of the seafood I would never eat that again no glad you did it

  • glad you tried it yeah but too raw for me with the one and done I

  • think sauce oil to the next mm I think we ate about half I mean there was a

  • pile of it but nowhere near finished

  • well lunch is over oh I'm actually happy it's over yeah that was an experience we

  • didn't love the seafood no but in terms of price it was a thirty thousand per

  • person my beers cost an extra for just under 30

  • US dollars much I mean it's not so bad how fresh seafood is yeah but at the

  • same time we didn't love it so I was a little disappointed but but I mean it is

  • exotic so a lot of exotic stuff so yeah it's a fourth to try right where's the try and

  • once yeah we're gonna be going to some other seafood fish markets we might try

  • something a bit more the more tame like sashimi next time or something cooked

  • yeah now we're hiking up what like a hundred fifty meters 150 meters where we

  • were which is the entrance and then we have to go in but the cool thing is the

  • map tells us exactly how long it is to get to each thing yeah and it says like

  • start here start here go here everything is ten minutes the farthest thing is 20

  • minutes so I mean I think I've been an hour and a half in there max we have to

  • temple to see a lighthouse I mean I'm never to see everything but let's go

  • explore

  • Oh struggles real I'm pretty tired there are a ton of tourists out here Wow it's

  • packed mostly Korean tourists and yeah we've got some hiking yes it was as soon

  • as you enter yeah there's two paths it doesn't matter which path you take

  • because each path connects oh okay it's going a full circle well that makes

  • decision-making a little easier a little nicer over here oh man the breeze up

  • here is amazing I mean obviously we have the ocean right there yeah but now that

  • the sun's gone and we're cut the trees are covering the Sun yeah natural air

  • conditioning I love it right this is the best feeling I've had in South Korea

  • yeah I know I know the only other place that I thought it was kind of nice and

  • cool was at the temple and I'm up in the mountains but um yeah there's a little

  • train that goes by if you want to save your legs mm-hmm we're choosing to burn

  • off the street food we've been eating the last few days and how much of the

  • train you saw a train was 3,000 won 3 bucks

  • it takes you around the whole thing yeah we decided to do it by foot because we

  • really want to explore and see what's out

  • I'm walking for a little while now yeah it's not 20 minutes not two minutes at

  • all I mean it's so 20 minutes to the last point for that that means like 20

  • minutes non-stop don't even stop at any points of interest and I think we're