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TL;DR – Koreanized Foreign Food

April 9, 2014

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So, this was a rather impromptu TL;DR we did. On Monday, we went to Hannam-dong to visit the Meemers, who had to stay at the vet for 72 hours while they flushed out his system from the poison that nearly killed his bladder. He’s safe now! Success! He has a new diet now that could prevent it from happening in the future. I’m just happy the little guy isn’t in pain anymore :D

Point is, while we were there, we went to a foreign restaurant for some foreign food. I’m not gonna say which one because I don’t want to badmouth it, just in case it was just having a bad day, but I was really unimpressed. Sure, it tasted a bit like the food it was supposed to represent, but it was missing so many spices, and swapped out ingredients for the closest readily-available substitute, that I was disappointed as a whole. These kinds of experiences are common here in Korea, and – though you’ll surely find a good restaurant from time to time that serves really authentic stuff – more often than not you’re gonna get a knockoff that just doesn’t satisfy, if you’re particular like how we are.

We talked about a few of our experiences in the video, but we didn’t talk about desserts here that are really…different. Baked goods are very different a lot of the time. Breads are very sweet. Garlic bread has a sweet glaze. Cheesecake here is oftentimes not a dense cream cheese, but a fluffy kind of cake, with cheese flavor. So, yes, it’s cheese cake, but not cheesecake, you know?

One thing you might have to get used to if you get fruits with your deserts, like on cakes or ice cream or whatnot, is that cherry tomatoes in Korea fall under the fruit category. We’ve had cakes with tomatoes on them, patbingsu with tomatoes on it. Which, I understand, tomatoes are technically fruits, but they’re not supposed to be eaten like fruits…are they?

Story time! here’s a mind warp: when Martina was teaching, she asked her students about tomatoes in Ice Cream. She said she doesn’t understand, because even though tomatoes are fruits, they should be eaten like vegetables, rather than fruitily, right? Her students disagreed. Tomatoes should be eaten like fruits, EVEN THOUGH THEY’RE VEGETABLES. So, Martina – being the caring, educating teacher that she was – pulled it up on Google. Tomatoes are fruits. See there. Google says so. And Google never lies! The students took over the computer and opened up Naver. What’s Naver say about tomatoes? THAT THEY’RE VEGETABLES! *mind blown* So, which one is it? What am I doing here in Bizarroland? Or is this Normal-land, and I’m the one who was born and raised in Bizarroland?! Someone telllll meeeee!

Another thing we hinted at but didn’t get the chance to talk about is Costco hotdogs. Where I’m from, I’m used to putting mustard, relish, and ketchup on my hotdog. In Korea, though, they put a gigantic amount of mustard, relish, ketchup, and diced onions ON A PLATE. Make a giant plate of all this stuff, mix it up, and eat it like salad. There’s not a small amount put on the hot dog: it’s a giant amount put on a plate and eaten with a fork. I don’t understand why. Soo Zee doesn’t understand why. It’s not a Korean side dish seen anywhere else. It’s just a Costco phenomenon. I want to make a video of it to show you what it’s like, but I’m not sure how, without being offensive to others, but…I’m just confused by the whole thing.

I’m gonna open this up to the comments now, because I realize there’s a potential issue I might be suffering. What if Korean people come to Canada, eat Mexican food and say “hell, this ain’t what Mexican food is like!” It could be the reverse, right? I’m not sure what authentic Mexican is like, really. Though, when we were in Mexico the food we had there was closer to what we had in Toronto than what we had in Korea. And the Indian food in Toronto closer to what we had in Singapore than what we had in Korea. I’ve never had pasta or pizza from Italy, though. Maybe sweet potato mousse is Italian? I don’t know. So, tell me: if you’ve travelled, have you noticed how different foods taste than how they’re “supposed” to taste? Let us know!

Otherwise, if you liked this TL;DR, make sure you click on this fancy pants button below, right here. It tastes the same in all countries, by the way, but in case you’re not sure, lick your screen and let us know :D

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TL;DR – Koreanized Foreign Food

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  1. There used to be an awesome Indian restaurant in Ilsan, but haven’t been there in 5 years so could be gone. As for strange foods in other countries. We ordered pizza when I was living in Ukraine and it came with an entire egg cooked in the middle surrounded by bacon making it look like the sun. In Korea I often was surprised by something copied from a picture just a little off, like sour cream on my potato or banana and cherries in my spaghetti.

    2 years ago
  2. Ok, I know this post is old and nobody’s going to read it, but I’d just like to say that curry is an interesting food in Japanese and Korean cuisine. The Japanese actually were attempting to recreate the British version of curry when the British were occupying their country. When Japan decided to take over Korea, the Koreans adopted their version of curry as well. The British learned the recipe from their occupation of India and pretty much bastardized the hell out of it, but boy, am I glad they did! Finally, I’d also like to note that I was raised on the brand “Golden Curry” when I was growing up in Japan. That is my go-to when it comes to homemade Japanese curry. I’m reading that it is commonly available in South Korea, too. I loooove Golden Curry. If my curry tasted like apples, I would be very sad.

    2 years ago
  3. Eating foods from their country of origins and just from home is definitely an interesting experience. I’m from New York City, a city full of different cultures. In New York City, so far, I have tasted Korean, Japanese, Thai, Chinese, French, Italian, and Spanish. When I went to Japan, some of the food tasted about the same as it did in nyc with the exception of japanese curry which tastes like heaven in Japan. Also the tempura was way better in Japan. When I went to Spain, the food was definitely an higher quality. For example, the churros are sold on street carts in Spain, very crispy and can come with many toppings including dipped in chocolate. They were much better than soft churros in the US. When I went to China, there were definitely differences between food in China and Chinese food in the United States but it depends where you go to eat Chinese food in the US. Authentic Chinese restaurants in Chinatown almost live up to their counterparts in China but the vegetables are way better in China. When I went to France, the food was the same as french food sold in street fairs in NYC or in restaurants but the flavors were much richer.However, crepes and escargots taste fabulous whether I ate them in France or in the US. Although I have never been to Italy, I did eat Italian food in Hong Kong, Japan, and New York City. Italian food in New York City is legit because many of the descendants of people living in New York City are from Italy. However, the pasta in Japan and Hong Kong is much lighter than its North American counterpart. I have eaten both Korean BBQ and what would be considered more authentic Korean cuisine with side dishes as well. Korean food is absolutely fantastic but I am not really a fan of corn on pizza. However, it does sound interesting.

    3 years ago
  4. Meg

    Hi! I live in Arizona, USA and this comment is more about the tomato issue. Technically a tomato is a fruit because it has seeds in it. BUT here in the USA it is a vegetable because in in 1893 (or around thereI believe) the fruit or veggie issue was actually taken to the Supreme Court ( I kid you not) and the Court ruled that the tomato was a vegetable. So depending on whether or not the USA was the only country to take this issue that high up (seriously this actually happened. Women didn’t have the right to vote but this was an issue) I believe in most other countries it is, in fact, a fruit.

    3 years ago
    • My history teacher talked about this once and according to him, the case was filed under Tariff Act which requires a tax paid for imported for vegetables but not fruits. Botanically, it is a fruit but the case was about the trade and commerce definitions not the scientific definition. They decided on vegetable under the definition of the Tarrif Act for tax income because if it was classified as a fruit, then they get no tax money under the Act. All of this is according to what I remember from my history teacher rant one day when he heard some students discussing this issue.

      3 years ago
  5. Yes! I had that same ‘but tomatoes are fruits!’ conversation in Japan with my Japanese friend saying they were Vegetables and asking Mr google in English and Japanese. What I realised was that the Japanese word for vegetable, Yasai, is translated as vegetable but actually it has a different definition of what a vegetable is altogether. When I realised that my mind was blown cause of how difficult it is to really translate something….lol

    3 years ago
  6. Great post! I actually have a question: As a fan of Korean variety I am very happy to have KBS World post a lot of their shows on You Tube with english subs. Is this something that is growing on Korean TV in general as well? More English subtitles on shows/dramas available for everyone, I mean. More English-friendly content maybe? Are you able to watch Korean TV with english subtitles?

    3 years ago
  7. I loved the comments/discussion this week. So many interesting ideas. And even if I have to have coconut flour pizza crust, I’m grateful my pizza doesn’t have any corn.

    3 years ago
  8. When I was in Spain I noticed that all of the breads were so sweet! Either Finland has very salty bread or Spain really sweet :D

    3 years ago
  9. English Pizza does have pizza on certain favours – Vegetarian and Tuna and sweet corn – also if you ask for one flavour e.g. pepperoni you can have vegetarian with it which come s with corn. Barring that corn isn’t really on pizza over here.
    Really surprised on Korean’s style foreign of food! In England you cant really get a wide range of Asian food if you don’t live a large city, its predominantly Chinese food – there has been a few sushi and Thai restaurants pop up but its not really wide variety.
    WHICH SUCKS!!

    3 years ago
  10. This was really interesting about the food in Korea! I must say though Simon I’ve lived in England for the past five years and I’ve NEVER come across corn in my pizza. I even asked some friends today to see if it was true but they all denied it. So I don’t know why Koreans put corn in their pizza…

    3 years ago
  11. I live in Australia and I’m actually quite happy with the international foods that we have here. Where I live there are many immigrants, and many of them open up businesses and restaurants that sell amazing food. I can’t say this from experience, but I’m pretty sure that they do use authentic recipes, but at times I wonder whether the beauty of multicultural food is being marketed and cheapened by pre-made sauces and the like. Mind you, they do make life easier sometimes!

    3 years ago
  12. I’m British and I’ve never had a pizza with corn on it. The pizza I usually eat over here is just pepperoni or just cheese. Maybe there are pizza’s out there with corn on them in the UK but I’ve never had one :S

    Speaking of foreign food, where I live there are a LOT of Chinese restaurants in the town. Walking alone the road there are four different restaurants within walking distance of each other and a buffet place which is mainly for Chinese food. I’ve had food from those different restaurants and the rice always tastes different. I thought rice was meant to taste the same no matter where you bought it or ate it but from these different restaurants, the rice always tastes different, I don’t know if it’s to do with the ingredients they use or witchcraft but it stumps me every time!

    3 years ago
  13. I don’t know about swedish cuisine in other countries (probably nonexistent) but I have heard that swedish pizzas are very strange (actually, they are). I once heard an american exchange student refer to them as pies, which I can understand since they are kind of thick, but they are also very meaty. At the pizzeria closest to me they have “quattro carne” which has beef, pork, chicken and… I think ham? Another thing that’s unusual is that bananas are also used as toppings. There’s also the Taco pizza, with ground meat, salsa-sauce, paprika, cornchips, corn…. The kebab pizza is also very big, the most popular pizza I think, with kebab meat, sometimes onions and sometimes mushroom, cheese and ham with lots of kebab-sauce. There are also kebabpizzas with french fries on them.
    Pic of a kebabpizza:

    3 years ago
  14. Tomato is a fruit, botanicallyit has seeds which makes it a fruit. Only time when this was challended is when the United States Senate actually declared that tomato is legally a vegetable. This was due to tariff laws imposed on vegetables were different than fruit, therefore the legal case was brought up that tomatoes should be classified as vegetables not fruit. They were able to justify it under the argument that they are “served for dinner, not dessert”. Of course this doesn’t declassify tomatoes from being a fruit scientifically but by food regulation and tariff laws they are considered vegetables. So I don’t know if that has anything to do with why Naver has them show up as vegetables unless it was also changed for legal or political reasons. Anyway here was a little background on the veggie/fruit controversy of tomatoes. :)

    3 years ago
  15. Awww man. When I lived in Montréal my biggest issue was craving food I just couldn’t get. Real French bread, English bacon rather than streaky. I’d always be craving food I couldn’t. That said, best Dim Sum I’ve ever had was Sunday brunch at the downtown Days Inn in Chinatown (random).

    Other than the random food, has the online ordering improved over the years? Two reasons, over in the UK I’m reveling as I now have Indian takeaway ordered online and delivered to my house (despite living in the middle of no-where). Plus I’ve seen general internet shopping shift rapidly in Japan over the last few years.

    The UK has been ordering bobbins from everywhere to your door since the last century. Lately we’ve gained collection lockers. In Japan however this seems to have taken longer to kick in, but is far cooler too. For a good few years you’ve been able to order stuff and get it delivered to a convenience store then pay for it when you collect. Even apartment blocks can have special courier lockers for over sized deliveries you open with a once-time code.

    What’s changed though is the brick’n mortar stores are suffering. Japanese internet shopping has grown quickly and its almost like the stores have given up. Three years ago I could go into a store and get it to price match the internet, now they’re basically saying order it online if you think you can get it cheaper. I’m pretty sure you can even get same day online orders too in Tokyo now.

    So why would you go into a store in Japan? As far as I can work out, its all down to loyalty promotional cards. Literally every store has some sort of complication point collection discount scheme. But they’re all non-transferable and unless you really are loyal its easier just to go online. What’s your take for Korea? TL;DR?

    3 years ago
  16. P { margin-bottom: 0.21cm; }

    Hi Martina & Simon,

    I came to Korea last year, stayed for a
    month and visited Seoul, Daejeon and Busan. After experiencing
    amazing Korean cuisine I am craving badly for it from time to time,
    especially Kimchi!

    Back home, authentic Korean food is
    hard to come by, at least in Scotland. Here, Korean restaurants can’t
    keep up with the taste and freshness compared to everything I had
    during my trip. In general, there is a big lack of flavour. Some
    restaurants make their own Kimchi and I know everyone has its own
    style and way of preparing it. However, its just not like the stuff I
    loved so much in SK. Anyway, the luck was on my side one day when I
    discovered an Asian supermarket which has a tiny little stock of
    Kimchi, imported from Korea. I took my chance and bought a 1KG right
    away. The smell and the tast after opening the bag brought back
    memories. Korea was in my mouth again. The first 500G lasted for
    about 5 minutes ;)

    You can find many Asian supermarket in
    the UK, but the range of Korean products is close to nil. Chinese
    products dominate the markets. The Kimchi selling supermarket is kind
    of a treasure trove. I really hope the range of Korean products
    increase soon. I would love to see stuff like Misugaru, Soju or all
    sorts of green tea flavoured thingys in the shelves.

    There is a huge lack of unique Korean
    street food (e.g. Tteokbokki) in the rest of the world. Do you guys
    think Korean street food can make it elsewhere once people get a
    chance to enjoy it or is the general flavour just not suited for the
    mainstream which prefers BurgerKing, KFC and Co?

    My discovery:

    3 years ago
  17. Chinese food! Trying to explain to my co-teachers that ja-jang-myun isn’t Chinese. And I’m half-Chinese. I would know. What I wouldn’t give for my Grandma’s Cantonese chow mein

    3 years ago
  18. Am i the only one who always have this problem ? ;~;

    3 years ago
    • Refresh the page or use a different browser. There is some kind of issue with youtube and the website syncing.

      Cheers, Natz

      3 years ago
  19. I think Mexican food is absolutely the hardest to get right in Korea. I live on Osan AB and there is a “Mexican” restaurant in the Songtan Entertainment District that I ate at once….yeah once. It was awful. I have made it up to Vatos Tacos in Itaewon and it was fantastic Mexican-American food. I have eaten at the Chili’s here on base way more than I care to admit just so I can get a Mexican like meal, and a margarita. :o)

    3 years ago
  20. HIGH FIVE to Simon on the Japanese Ramen tip!! OMG!!! LOVE JAPANESE RAMEN 4LYYYFE! I was so shocked that “Japanese Ramen Shops” here in Korea (live in Busan) come nowhere close to the savory, taste-bud tingling, heart/soul-warming deliciousness of real Japanese ramen. I have only found ONE place that comes close (and shop owner dude went to Japan to STUDY ramen). But that divine broth…. Hard to find even in the States.

    Actually, when I was living in Japan, I was surprised at how poorly they do Chinese food. It was really difficult to find legit Chinese food anywhere (Kyoto, Tokyo, Osaka, wherever, I tried for two years). And Dim-Sum is essentially non-existent both here in Korea and in Japan.

    I want to defend pizza in Korea slightly. If you go to Domino’s, their stuff is pretty legit. Are you gonna get deep dish, Chicago-style pizza there? No. But I was pleasantly surprised at how close Domino’s is to pizza back in the States. So Kudos to you on that, Korea. Japan’s pizza didn’t come close (but whatever they have ramen so ramen beats all).

    3 years ago
  21. I live in a boarder town in California, we are right next to the ocean
    and Mexico, about 25 minutes from downtown to the broader. Our Mexican
    food is different then what you find just across the boarder. My
    favorite taco place is thankfully by my house and is really sad looking(
    this is oddly good when in the hunt for great Mexican food); I get
    free chips, salsa, and spicy carrots to snack on while I wait. Again the
    food here is really good and a some is the same to what you find in
    Mexico, but even being so close to and only staffed by Mexicans, it is
    still not completely what you would find in Mexico. I think combining
    the local and type( Mexican, Italian, Thai, etc) of foods is always
    prevalent, authentic is hard to get. In San Diego we have things Mexican food related that you will only find here, not even in LA or across the boarder; even friends in San Fransisco complain about the lack of any and good Mexican food. Don’t be fooled and think you will be able to easily find a California burrito outside of San Diego or carne asada fries. Mexico is a huge place and has is own unique pockets of food
    style and flavors even though it does have common themes. This can be
    said about almost anywhere, even the USA( California will have very
    different food than Maine). Food changes and that can lead to wonderful things, but often you have to sit threw some really bad food first.

    Side note: My family has
    9 avocado trees and over 10 citrus trees in different varieties, plus
    some other stuff. I feel bad for you guys as I don’t like avocados and
    have to give them away to friends b/c we have to many.

    3 years ago
  22. I’m sure you guys do realize though, that even what you think of as Mexican and Italian food is just North American versions of those cuisines… to fit the North American palette. So, of course you’re not going to get those versions in Korea…?

    3 years ago
  23. I’m really glad you talked about this. I’m studying abroad in Taiwan right now and I completely understand that urge of wanting to eat something different.
    In Taiwan, it’s hard to find American tasting food or it’s possible to find it but with a high price. I’ve heard there are a few Mexican restaurants, but aren’t as authentic tasting as they say they are. There are some renowned burger places where Taiwanese say they taste like American burgers but that’s not true haha.
    I will say this though, I love the pizza here in Taiwan (especially the one with cheese in the crust hmm~mmm~~). Yea it’s different from America and has different flavors, but it’s actually good and the different flavors are fun to try. Here though we don’t have as big as a problem for the corn. It’s on some things, but not everything.
    Korean and Japanese food is also Taiwanized lol. The sushi is really not sushi and many have warned me to not eat it because I’ll get food poisoning. Authentic Korean food is expensive, and the other places are just mediocre or have a Taiwanese flavor to it.
    I really hope that EYK will consider coming to Taiwan. I know you guys would love it here! I have a whole list of foods I know you guys would love and become addicted to ;) Especially the bubble tea!

    3 years ago
  24. frozen sashimi is definitely not a Japan thing… i think sushi chefs here would probably get offended if you even suggested that they use that… plus remember the food-gasm you had at that really expensive sushi place that one time?? even at cheap sushi places, i’ve never experienced the frozen fish…

    Japan is surprisingly not that bad for getting foreign food. especially in Tokyo. if you have a hankering for something, you can definitely find it. for example, there’s this amazing indian restaurant in my neighbourhood. there is of course a lot of weird japanesized food, such as pizza with mayo and corn………. -_- but you can also find lots of restaurants that serve “italian style” pizza. the only thing that japan still gets terribly wrong is cake. and pie (there is no pie). the only cakes they can do is cheesecake and shortcake. other cakes, they just don’t taste sweet enough. also, it used to be that it was impossible to find “breakfast food” in restaurants, but it’s not the case anymore. there’s a “pancake revolution” going on in japan now and pancakes/breakfast restaurants have popped up everywhere… you can get waffles and even eggs benedict!!!

    oh! oh! and pasta! lol. in Japan, most people think pasta=spaghetti. seriously. you go to pasta restaurants and it’s only spaghetti with different sauces. i often ask japanese people i meet, asking if they know what the difference between pasta and spaghetti is, and they usually look at me with this quizzical face like “what are you talking about. it’s the same thing”. and then i have to launch into this whole explanation about different kinds of pasta. i even did a restaurant lesson on it years ago, where i had food from different countries’ restaurants and one of them was italian and so i had lasagna in there. almost none of my kids (in like 150 kids or so) knew what it was, and i polled all my classes to ask who had ever eaten it and it was about one kid in 60. i was floored. but pasta is not such a big deal because you can easily cook it yourself. you can find lots of different types at most import stores.

    on a final note, from watching this video, i think you guys need to move to Japan… Martina could eat curry everyday, and Simon would eat ramen… come!! lol.

    3 years ago
  25. Korean salads are very weird to me. I dont understand them – its almost like how many random things can i put in a bowl and cover with a creamy sauce. I had one with banana once – it was horrific. I even remember talking to my Korean friend saying that i should eat more healthily, a lot more salad – and she was like “NOOOOOO Salad is bad for you! Its so fattening!” – i dont think she even had a concept of having a salad without the mayonnaise/non de-script creamy dressing. =_=

    I can’t understand the Korean style garlic bread with sugar on it – it is perhaps the most foul thing i have ever put in my mouth. Oh, and dont even try to eat regular korean loaf bread with butter and vegemite. HOLY COW!!! It is so gross – the sweetness of the bread, the random oily yet plastic flavourless Korean butter and the strong salty vegemite is a combination made in HELL. I craved Australian bread perhaps the most out of all food in korea.

    But in saying that, I actually love Korean style pizza and Chinese food. The chinese food in australia is always too sweet – i like the spiciness of the Korean version. :)

    3 years ago
  26. Years ago I lived in the UK and I thought their version of foreign foods were good. For me it was more the size. What may be a medium size here in the states is a large in the UK.

    3 years ago
  27. So there was the time I went to TGIFriday’s in Korea and ordered a burrito, which came with a dollop of vanilla yogurt.

    And there was a time I went to an Indian restaurant in Korea, ordered naan and got a tortilla.

    And there was a time I went to a restaurant in Korea and ordered nachos and got corn chips with lettuce and pizza sauce.

    And there was this time I ordered pizza in Korea and it was served with honey. (Which, apparently, is a thing in Busan.)

    And the corn flakes in the ice cream sundae was a bit odd, too.

    So… yeah.

    As for pizza – I have been to Italy. I went to Napoli, where pizza was invented. It was NOTHING like Korean pizza. But, to be fair, it wasn’t much like North American pizza either. Napoli pizza is much simpler – three ingredients – tomatoes, fresh mozzarella, and fresh basil. Most pizza in Italy doesn’t have a multitude of toppings and the crust tends to be thinner than in most chains in North America, but thicker than in New York. It is, however, wetter. Italian Margherita pizza doesn’t use sauce – it uses tomatoes, so it is a big, wet, delicious mess of amazing. Granted, my time in Italy was limited, so there may, in fact, be a market for sweet potato mousse that I didn’t experience, but I have my suspicions about that.

    3 years ago
  28. It’s interesting that many countries change ethnic foods. I do have a question (unrelated) Do you know of any shops or online sites for those of us that don’t live in Korea to get korean products? I’m always looking for cute stuff from either Korea or Japan. I find more from japan but I’m so fascinated it Korea I’d love to get some from there.

    3 years ago
  29. I wonder if someone could go to Korea and open a genuine bakery or restaurant with more genuine flavours and strike it big,.. It seems to be a market that needs filling. If anything else it would get all your business when you’re craving non-Koreanized food :P

    3 years ago
  30. so I’ve lived in Mexico and different parts of the U.S. and it is such a vast country, that accents, dialects, and food change DRASTICALLY. The food in Mexico is very much like the food in southern Cali (not Taco Bell or any chains) because there are a lot of legit Mexican families that move across the border and open up taco shops. My profile pic is not a real taco, btw. It is an american style taco. So, in southern and somewhat central cali, arizona, texas, and new mexico, the food is all basically the same as mexican (hough for some reason, there is a huge difference b/t Texmex and Calimex…) However, Mexican food does not even get into northern california. My friend came down from Seattle while I was living in San Diego and she had never had a gigantic, gourmet burrito before so I took her to my friend’s local Taco Shop and got herone and that was all that she ate for the rest of the trip. I lived in Indianapolis for a while too and there’s no way you could find a real taco shop, much less a restaurant dedicated to mexican food. In the border states, I’d argue that the culture is very much Mexican. There are a lot of Spanish speakers, Mexicans, Mexican food, but in the East, there is relatively nothing there. I’m surprised to find out it got into Canada, though. From the sound of it, your mexican is a lot like actual Mexican. But just saying, you can’t keep everything In the U.S. restrained to just the U.S. It’s a GIGANTIC country full off tons of different cultures and foods and languages.

    3 years ago
  31. Did Naver specify why it was a vegetable? Because, according to my plant biology professor, a tomato is a fruit because of how it is grown by the plant. Vegetables and fruits are different bcuz of what they are on a plant. Root or stem versus the bloated ovary carrying seeds. By this definition, though, zucchini, cucumbers, peppers, squashes, green beans… are also fruits. In the USA, the tomato was classified as a fruit till the mid-eighteen hundreds to avoid taxation. The Supreme Court said (Nix v. Hedden) it’s a vegetable and should be taxed accordingly in 1893 (what do lawyers know about plants?) based off the definition used at tne time which was…something served with dinner, not with dessert. So now it’s a vegetable in the US…New Jersey has even made the tomato its state vegetable. But it is technically a fruit…and the state of Ohio has made it its state fruit.

    Tl;dr depends on you. Are you using it culinarily? Vegetable. Are you a plant biologist? Fruit.
    Although, as evidenced by South Korea…it depends on the culture you live in.

    3 years ago
  32. I’m Chinese and live in Vancouver, Canada, and it seems to me that most of the chinese food here is pretty real and good quality. It’s authentic and really traditional, but then again I go to restaurants that have chinese speaking employees and chinese menus.

    It’s weird how when my family and I went to Portland, the chinese food there was just really… fast foodie? It just tasted really greasy and cheap. Still good, but really surprising for a teen who has asian food 3 meals a day!

    3 years ago
    • Hey a fellow Chinese person living in Vancouver!

      I went to Portland to have Chinese food once. I don’t remember where I went, but it was so greasy and bland, that my mom and I had to put Siracha sauce on it. Mom said that it’s that bad if we have to get Siracha to wash it down…

      3 years ago
  33. It’s all about finding the closest, most tolerable recreation of Western food…

    I know it’s not true Mexican food, but that’s one of the reasons I like TacoBell and McDonalds–they’re consistent, always the same wherever I go.

    3 years ago
  34. oh god pizza in japan…. the most expensive piece of ridiculousness. the sizes are all one down from the american sizes, [so japanese L is an american M] while the prices are [i think] slightly more than the equivalent. HOWEVER i did get a mini-sausage-stuffed crust. which was pretty bomb

    3 years ago
  35. I’ve noticed basically the same things with foreign foods here that you have…the only place we’re preeeetty sure we can get American style pizza is like Papa Johns, or Pizza Hut, where you have to pay like $20-30 for a little pizza. ㅠ_ㅠ
    We just got a “Dos Mas” burrito joint in town and all the foreigners were like OMG BURRITOOOOS but then we tried them and… they’re so very Korean style..with a ton of rice, lots of chopped cabbage and onions, and no salsa, more like Korean hot sauce of sorts. Luckily, my city has like 3 really good authentic Indian restaurants near by, and there’s not much Korean style mixed in, so that’s nice!

    Idk if it counts as “foreign food” but I’ve gotten tricked many times when I went in a bakery, thinking I bought a chocolate-filled pastry of some sort, but turns out its red bean, and then I’m just disappointed. :( Red bean is everywhere!!!!

    3 years ago
  36. ummm I might be a Costco phenomenon supporter… that’s the way I eat my hotdogs in Mexico… I would never eat it like that back home in the USA. Well not that I actually eat the hotdog… I eat the mayo onion mustard mess mexacanized with a LOT of jalapeños instead of relish… and I don’t eat the hotdog… hahaha because I get filled with onion and jalapeños and leave the hotdog to my friend… or take it home.

    3 years ago
  37. Not food related…but I have a TL;DR question that you have quite a bit of experience with: What is moving like in Korea? Are there Uhaul-type businesses where you can rent trucks? Can you hire movers? How does real estate and house buying work? I moved to a new city last year and have been wondering this since then.

    3 years ago
  38. THE TOMATO IS A FRUIT… BUT IT’S ALSO A VEGETABLE!
    IT’S A CONSPIRACY TO KEEP THE SHEEPLE DUMB!

    3 years ago
  39. The Mexican food sounds horrible in Korea from what you guys described…I’ll be scared to try any other food besides Korean if I go to Korea XD I would be like “Uh? What is this? I’ve never seen this on _______?!?!”

    3 years ago
  40. I had authentic tonkatso ramen for the first time about a month ago. Yum!!!

    3 years ago
  41. Having traveled quite a bit… I find that the “nativeness” of the food is directly related to the number of people that immigrate there. Here we have a huge Korean and Vietnamese population so it it quite easy to find authentic cuisine from both of those areas. One of my favorite areas to travel, Indonesia, it is IMPOSSIBLE to find authentic Mexican food. There they put pickles in the burittos!!! just like you were saying. Hell? However it is possible to find some Vietnamese food in Indonesia, because there is a bit of population that has moved there.

    3 years ago
  42. Yeah, I’m totally guilty of adding avocado to things.

    3 years ago
  43. It is easy to see how things get changed though. The way South Koreans add corn to things that should not have corn, I add avocado to things that should not have avocado. Simon adds ranch to things that should not have ranch. Culinary sh*t happens.

    3 years ago
  44. Is it strange that the only Korean food I’ve ever had was in Costa Rica? in San Jose, once in a Korean restaurant and another time in a mall haha, I have no idea if it was anything like Korean food in Korea but in the restaurant it said that a Korean ajumma is cooking real home style Korean food. Anyway, it was delicious. And affordable unlike around here in the UK. Korean BBQ for 16 pounds (ca $26). What am I? A third generation chaebol heir?

    3 years ago
  45. I live in Chile and pizza it’s a really big thing here, but I remember going to Iquique (a city in the north of Chile) and guess what they put on their pizza? avocado… yes, sound strange even more than corn, but It’s actually good XD

    3 years ago
  46. I taught french in Ukraine ages ago, and my experience there was life-changing. As for the food, corn and mayonnaise are rampant; salad = a bowl of blanched vegetables drowned in mayo. There is corn and mayo on the pizza (I’m beginning to think it’s much more widespread a phenomenon ha). And the butter is eaten like cheese on crackers or toast. This really surprised me, but the dairy products there were very different. It tasted creamy and mild, not oily as it does in Canada. Still I balked at the thought of eating tablespoons of butter in one sitting. Here I felt that some things may be lost in translation since ‘butter’ in this instance referred to two very different things…

    3 years ago
  47. Oh my God, do not even try to get Mexican food in England. You will weep tears of pain and horror. Or southern food. I have a friend whose response after eating in an English restaurant that served southern food was “South of what??” However, you can get outstanding Indian food in England.

    3 years ago
  48. Just to clarify the confusion about tomatoes–> Scientifically, tomatoes are fruits because they are from the base of a flower (from the ovary) and usually have seeds within just like oranges. Fruits can be either have seeds or be from the ovary or both: Have seeds but not from ovary–> Strawberries & seedless but from ovary are fruits that are cultivated –> seedless grapes. Cooks considered it a vegetable because it savours the food. Vegetable is normally the edible part of a plant like celery stalks or cabbage leaves. I would say its a fruit because I am going with the scientific reason. You can look at it up on oxford dictionary or some other scientific sources. :D Hope this helped a bit! (From a Canadian-representing the ‘GTA’ :)! )

    3 years ago
  49. I know That In Korea There is Like Paris Baguette or Tous les Jours …
    But what If you want to eat French Style Food ? Not Juste bread but french Food !

    (PS: When I went to Korea I went to secret place in Busan … But Is there any food chains or restaurants? )

    3 years ago
  50. My husband is from an area in India where a lot of Tibetan refugees located too (Dehradun), and there they have Indo-Chinese food which is a weird combination of what it sounds like it is…but it’s AMAZING! And ridiculously hard to find! The only time we get to have it is when we visit New York or his parents in his hometown. Also, I will never find Mexican food like I had back home (Texas/Mexican border states). Makes my stomach sad.

    3 years ago
  51. well … in my neighborhood we just have a chinese restaurant, and, well.. it isn’t very good xD and a long time ago, people were afraid to eat there because one of the owners had dogs and them one day the doggies vanished.. you get the story xD we only have that kind of foreign food in my neighborhood, but the traditional food is actually really good, one of the best places to eat portuguese traditional food :) so if you by any chance, want to visit portugal, you can come here to eat some delicious food xD

    3 years ago
  52. Italian food is different in the UK than in it’s motherland. And apparently the Chinese food here is different to in China. I guess wherever you go, foreign food will always taste different to where it’s originally from.

    3 years ago
  53. haha in Italy the stuff we got was close-ish to america-on the pizza, not as much cheese&sauce, &anchovies! Toppings were simpler, and everything in general was a lot lighter. (actually we only got anchovies because we had no idea what we were ordering- they spoke no english, us no italian… so it was legit haha) and the pasta seemed lighter (not as drenched in sauce) as well. But the flavours were pretty similar.

    3 years ago
  54. Hi guys, thought I’d pitch in and comment! I loved watching your TL;DR because it really reflects the way I felt about how I experienced non-Korean food in Seoul (I was there for study abroad – best time evar!) I completely agree with the pizza thing, sweet potato mousse? I’ve always loved sweet potato but not the Korean extent. They put that stuff everywhere and at some point I got kinda sick of it – especially on pizza.

    Anyhow, Italian food, I have never been so surprised by a piece of bread with garlic on it before in my life. I was so happy to have some ‘real’ bread and went all out on it. Until I found out it was sweet and I found out my whole life was a lie. Nah just joking, but it really caught me off guard. Also pasta, definite surprise there. I found the sauce to always be a thin, runny soup, more than a thick, full sauce. Also yeah, I found the tomato sauce really sweet, while ‘cream’ sauces were too runny and overpowered it all. And (!) I’ve had so many pasta dishes combining spaghetti, penne, ravioli and whatever other type of pasta they could find all in just one dish. That was pretty weird for me.

    Mexican food! My god, I love that stuff. Even though I’ve never been to Mexico and don’t think my view of Mexican is the same as the real deal in Mexico, there was one place I really loved a lot, which was in Hongdae. Actually not that far from you guys’ studio! Sorry if I sound like a creeper, but I saw the studio one day while I walking to said restaurant (coincidence? I think not!). It’s called Gusto Taco and it’s run by this really nice American dude, can’t remember his name, sorry. It’s actually in the same street as the EYK studio, it’s near the entrance/exit of Hapjeong. It’s a pretty small place so you might overlook it, but the food is DELICIOUS. And it’s quite cheap for Mexican food in Seoul, at least compared to Vatos. They make their own tortilla’s (which the owner will happily tell you about) and the pork tacos were to die for. You guys might have already tried it, but if not, please do! And of course let me know if you did, I’m really curious as to what you guys think about that place. God I miss those tacos!

    3 years ago
  55. I’m not going to lie, this post made me want to cry. Indian food is my favourite food in the whole world (though Japanese curry is totally crack cocaine – I’ve even had a Japanese roommate make me some once). I’m moving to Korea soon and this news about the lack of authentic foreign foods is actually making me reconsider coming. Like I’m not lying. Food is a big deal to me. T T *goes and cries in corner*.

    About GEMA. There is a lot of controversy about it, but honestly I don’t think GEMA is in the right. And this comes from someone who has lived in Germany, and my family still lives there, which doesn’t necessarily make me an expert, but as a user, I think GEMA are being ridiculous. They claim one thing about fees and Google says another and it’s just a big mess. It’s really irritating. Germans also love their corn on pizza.

    3 years ago
  56. Found while browsing Failblog. How appropriate.
    https://i.chzbgr.com/maxW500/8135367424/h5AEEB37B/

    3 years ago
  57. When I went to Italy I had only eaten italian food in countries like Norway, Germany, Bosnia, Croatia, Great Britain etc. and since I am a huge fan of Italian food, I was pretty excited to taste it in the mother land! Additionaly, I went to Bologna, which is considered the food capital of Italy (they invented the bolognese sauce for instance). Basically, food was around every corner. It is nearly impossible to starve in Bologna! So when my family and I finally found a good restaurant, I anxiously read through the menu and omg…. it was all pasta, pizza abd salads – my favorites! I ordered Pasta Benne with bolognese sauce and parmesan cheese…. It was sooooo good! I had never had padta like that in my entire life! My brother ordered risotto, and he was pretty surprised as well. It was amazing! I am pretty sure that even though many countries have great italian restaurants, I will never have such a good foodporn experience again- EVER. It’s a bit like that with pizza as well. American pizza is ok, but it is nothing like italian pizza. It’s just fatty bread with a bit fill in it. Real pizza to me has to be thin like the italian one, because he fill is the secret, not the fatty size of the bread :/ I guess it all depends on the culture you’ve grown up in. In Finland I went to a north Italian restaurnt and ate pasta with spinach and potatoes for the first time in my life and it was actually pretty awesome, allthough I don’t know if it was authentic.
    When it comes to food and what you prefer – it’s all culture. I am for instance not able to eat anything for breakfast when I travel (don’t know why…) I only drink tea and I am completely shocked when I see people coming in with two full plates with food. How do they do that?
    Could you guys do a FAP on a foreign restaurant in Korea that is autentic? Why did I even write all of this? XD

    3 years ago
  58. I’ve always wanted to taste Japanese takoyaki but I never went to Japan, so I thought I might as well try to find some here in Philly, PA. There’s a well-reviewed Japanese ramen place downtown (I didn’t try the ramen though) where they make takoyaki (it’s like the only place in Philly that has takoyaki on its menu, based on my research), and many people who tried authentic Japanese takoyaki gave it great reviews, so I went there and tried it.
    All I tasted was horse radish mayonnaise.
    Is that what it’s supposed to taste like?? I’m confused….

    3 years ago
  59. Woah, ok, so the tomato thing is, like, a totally Korean in-bred thing. My mom puts tomatoes in EVERYTHING. Smoothies, fruit salads, she’ll put it out as a side dish, or she’ll just wash ’em and pop ’em in her mouth. It’s not even funny. I thought it was because she grew up in the countryside in Korea, and I know they didn’t have too much when she was growing up, so she was just enjoying tomatoes, but wow, I’m surprised that Koreans today do it too (patbingsu, really?!).

    I went to Italy as a educational school trip a couple summers back, and the pizza and pasta I had there was closer to the stuff I had in the US than in Korea. It was a while ago, so it might have changed, but I had pasta in Korea like once or twice, and the “Alfredo sauce” wasn’t as Alfredo-y, it was more soupier like you guys said. The pasta I had I remember being spicier than expected. I think it’s just how the Korean diet is. I also remember my mom complaining about how she felt like she was scammed when she ordered a pasta dish that had, like, mussels and clams and all sorts of shellfish, but she only got, like, 4 mussels and some shrimp or whatever (you’d think Korea would be generous about the seafood since it’s a peninsula). But I think a lot of the Koreanization of the foreign food might be because it’s foreign, and either they lack the proper ingredients, or they just glamorize it too much. But I haven’t been to Korea in about 3 years, so I can’t really say xD

    Sorry this was really long. Thanks for the video, and I’m glad the Meemers is doing well!

    3 years ago
    • I’m from Canada and I’m not (that) old and never poor and I say that raw tomatoes straight from the garden are delicious! Especially the little ones! I can see that if you have only tasted some of the “ripened in a truck” ones from the supermarket, you might think it was weird but those tomatoes are not good, miles away in taste and texture from “good” tomatoes. I actually never liked tomatoes raw until my Mom grew some grape tomatoes in the garden when I was in my 20s and they were like candy (I got scolded because I cleaned her bushes out – eheh) and I’ve never gone back since. I grow 9-20 different varieties (mostly Italian) in my tiny garden every year now. They make the best salads, salsas, pasta, etc. Even kids eat them right off the bush. Maybe try some organic good tiny varieties from a greenhouse and see?

      3 years ago
      • Wow, kids would eat them?! Haha, that’s just amazing to me, I don’t know why. I don’t know, I think it might be the texture as much as the taste, but I guess organic tomatoes vs. supermarket tomatoes would make a difference. I’ll have to see! Thanks for telling me! :) (although I think one year my mom did try growing tomatoes, but they were eaten by, like, bugs and deer and stuff. I’ve heard it’s rather hard to garden tomatoes, so kudos to you for growing 9-20 different kinds! :D)

        3 years ago
        • Hahaha, yes! I say “Help me pick, kids!” and I end up with stripped bushes and nothing in the basket – LOL!
          I can totally see deer eating them but as long as you pick them before they over-ripen, the bugs should not touch them. I don’t think it’s really challenging, you just need 6-8 hours of sunlight per day, to keep the weeds away, and not to over-water. Some gardeners actually “spank” their tomato plants daily, they are pretty hardy. I’ve grown them on a 20th floor balcony and in a shady courtyard before. The supermarket tomatoes are actually bred to have thick walls so that they can withstand more abuse in a truck to market but it’s at the expense of flavour and crispness. It’s more the variety/breed than the organic part that makes the difference but since organic growing can be a pain, farmers usually grow tasty varieties to sell to specialty markets. “Sweet Milllions” or “Tiny Tim” type tomatoes are super sweet and easy to grow even on a sunny balcony it you want to try it yourself. If you know of any shishi restaurants in your area, especially French or Italian restaurants, ask the kitchen where they get their tomatoes, you might find a good source that way. Unfortunately you can’t ship seeds out of the country but here is one of the sites where I buy seeds so you can see some different tomatoes, they even ship starter plants but I grow my own:
          http://www.veseys.com/ca/en/store/vegetables/tomato

          3 years ago
  60. In my neighbourhood, the chinese restaurant has frog legs and french fries, what the heck. (from France)

    3 years ago
  61. Oh gosh, I loathe the sugary garlic bread.

    I currently live in Perth and there’s a Korean restaurant in town that’s always full of Korean people. This is always a good sign when eating at foreign restaurants. I’ve gone there a couple of times to get my Korean fix.

    When I taught English in Seoul I walked into my class one day and someone had drawn a mock-up of the HideMyAss,com free web proxy on their desk with the url “youporn,com” written on the “site”. This must be another way they get around the porn laws!

    3 years ago
  62. My friends and I wanted to celebrate Thanksgiving together with our Chinese roommates a few years ago when I was studying abroad in Xi’an, China. We found this Italian restaurant called Collabo that was run by a Japanese chef who studied the culinary art in the States. Now, I’ve never been to Italy, but I’ve had good Italian-American food so based on that, the food at Collabo was decent, but not memorable. What was truly memorable were his desserts. I will say that I had one of the best chocolate-fudge-paste-thing-with-the-most-amazing-raspberry-sorbet-on-top EVER. IT BLEW MY MIND. If anyone has ever been to China, you would know that most things chocolate don’t really take like chocolate, but this dessert was amazing. Don’t know if the place is still there or if it’s still run by the same guy, but check it out if you’re studying there and need a to satisfy your chocolate craving.

    3 years ago
  63. I’m from Germany and I hate the GEMA. It is really really difficult to watch Kpop videos here, but fortunately I don’t have problems with watching your videos every day. :) You definitely should visit Germany, we have lot of nice places here. :D I always show my Korean students the nice places and the traditional food. I lived for one year in Italy and I can tell the Italian food in Germany is pretty German. And the German food in Italy is not that good, because they don’t have the same milk products. My Korean and Chinese students always are disappointed about the Chinese, Japanese and Korean food here. The most Sushi and Chinese restaurants owners are Vietnamese people. :) I think, if you want to eat awesome international cuisine you have to go to a restaurant where the owners are locals. Sry for the bad English. :/

    3 years ago
  64. There are many Brazilian ways of many foods. For example, hot dogs in Brazil have many ways to be served. There is one made of ground beef. But usually hot dogs are made of sausages and served with cheese, garlic paste, corn, peas, raisins and potato chips. However, I already ate them with mashed potatoes as well, which was really strange, but delicious.

    I already had the chance to go to Japan and comparing the original japanese food with the ones served by brazilian restaurants, they are also good tasting, but of course not as good as the original. Japan has a tradition that sushi men must study a lot to learn how to make the perfect sushi, it is a matter of achieving perfection and serving the best dish you can. As for brazilian japanese restaurants, you often see brazilian people as sushi men, chopping the fish with little knowledge, but if it is fresh it tastes good most of the times. I also already eat frozen fish and for me that was unacceptable, it was horrible.

    Ramen in Brazil, specially if made in the japanese neighbourhood in Sao Paulo, tastes just like the ones made in Japan. The tonkotsu ramen, broth made after the pork bone was in that water for 1 day or more, was my favorite. I also enjoy very much shoyu ramen.

    One thing curious I experienced in my trip to Japan was that there was an event in the Japan Foundation Center in Osaka, where I stayed at, and they made Feijoada, which is a traditional brazilian dish made of beans with sausages, pork, and served with kale and rice. My brazilian friend and I appreciatted the dish and felt very honored to be remembered, but that tasted nothing like the original brazilian Feijoada. It was more like cooked beans with salt and sausages, with a really thin broth, instead of the thick one we are used to. Another interesting part was that none of the asian people (japanese and other countries) that were present wanted to try the dish soon. When we asked them why they told us that they would like to eat the sweet dishes later, because that’s how they eat beans in japan, sweetened. As for us in Brazil, sweet beans are usually not so well accepted.

    3 years ago
  65. It’s funny, the best Italian food I’ve ever had was in Korea. This little cafe in Sinchon…. *dreamy sigh*

    3 years ago
  66. On the topic of cheese cake, I’m Latina and my family makes a cake we call Quesadilla, and it’s the same kind of idea. It’s made with cheese and such, but it isn’t like North American style cheesecake.

    3 years ago
    • I have never heard of a sweet quesadilla, what do you put in it?

      3 years ago
  67. I think the phenomenon with eating Costco “onion, mustard, ketchup salads” is that Koreans like anything free. Since the condiments are free and laid out for everyone to enjoy, they make the best of it by piling it all on a plate all at once and enjoying! I have also seen this being done in American Costcos. If you look through the racially diverse crowds in the food court area, the Asians almost always have a huge amount of condiments filling their flimsy, paper plates.

    3 years ago
  68. I think the pizza in Germany is really great and it tastes like the ‘original’ italian ones! But, when I was in New Zealand and ordered a pizza, I was so shocked and disgusted because it didn’t have the right taste – no cheese, no real tomato sauce, … *urgh*

    3 years ago
  69. I’m from the San Francisco Bay Area and we have some pretty authentic ethnic restaurants. In Chinatown (largest outside of Asia and oldest in North America) in SF we have great authentic Chinese food. There are is also great Japanese and Korean food here too. You can find a lot of different cuisines from around the world here. Mexican food in Cali is really good too. We do have a lot of fusion/americanized version of these cuisines too. But we do have neighborhoods where you can get authentic traditional even regional food. Not just Asian cuisine either there are some great Italian Cafe’s and restaurants in North Beach in SF known locally as Lil Italy. I recently went to this great Ethiopian restaurant it was awesome!! I usually eat different types of food 3-4 times a week. I also noticed the thing about deserts. Because deserts in Chinatown are really pretty but a little bland.

    3 years ago
  70. Ever since you changed something on your homepage, I cannot watch your videos anymore… :(( of course, it’s still possible to watch them on youtube, but, I would love to watch them ‘here’ again… is that possible? pretty please? :)

    3 years ago
    • I find that if I just refresh the page, then the video works.

      3 years ago
    • Sometimes when the videos are first posted (lately), I have the same problem but it clears up later (in a few hours or next day). Have you retried or all they all still unavailable?

      3 years ago
      • When I clicked on the video, it opened the playlist mode and I could watch it… I’m so relieved – thank you! :)

        3 years ago
  71. Because i live in toronto i usually go to the different towns run by ppl who moved from which ever country it is and know the taste so im not soooo suree weeps

    3 years ago
  72. What you describe as ”cheesecake” sounds as the cheesecake we have, or even the Japanese one. There are so many different cheesecakes, and if you ask here for a cheesecake you get a light and fluffy cake, unless you specify that you want American cheesecake.
    As far as I know, sweet potatoes didn’t even grow in Europe, and I never had any sweet potato in Italy. Sometimes they put sauces here on the side as well, so you can put it on there yourself and don’t have to have too much mustard for your liking on your hotdog.

    3 years ago
  73. Living in NJ in the US, we have a LOT of foreign food restaurants around here. We have tons of Italian places, Mexican places and Chinese places. I know it NY they have Chinatown and Koreatown, but I’ve never been there, so I don’t know what kind of food they have. I know there’s a Chinese place in Philly’s Chinatown that we went to before, that serves the traditional Chinese food, not the stuff they serve in Chinese takeout places. The foreign food around here is amazing though!

    I know in Philly there’s a lot of more… exotic foreign foods. Like Vietnamese restaurants. And we do have a couple Japanese restaurants around here, but they’re TINY! I mean like, really tiny. Even the outside of the building and the parking lots are tiny. But they’re supposedly full blown restaurants!

    One thing I am very curious about, is shopping malls/food courts in Korea. Like living in NJ, we have tons of shopping malls and each one has a food court, which is usually set up in a semi-circle with tons of places to get food and tables to sit at and eat. In my favorite mall, they have a Chinese place and a Japanese place side by side. It’s kinda funny how they’re always competing. XD Then we also have an Italian place, and basics like Subway, Saladworks and McDonalds.

    Also, in Korea’s shopping malls, are there a lot of chain stores like … say Bath and Body Works or Sears or something like that, for example? Or are there a lot of privately owned little shops instead?

    But yes, I’d love to see what a shopping mall/food court is like in Korea! Maybe you guys could go to a shopping mall and have a wonderful time WANKing and make an awesome WANK video for this topic? :D

    3 years ago
  74. When I visited italy, I ate pasta and noticed it actually tasted more chef boyardee-like than the pasta your grandma might make. So I actually prefer what my family makes over what I had in Italy. Maybe that’s just what my taste buds are used to? I’m not sure, but for me it was too sweet, runny, and…can flavored? It was like metallicy haha Idk but Italy was still awesome.

    3 years ago
  75. I live in NYC so we’re pretty spoiled when it comes to availability of foreign foods, but you also get some funny crossover. The closet Korean place to me is pretty meh and run by Mexican people making Korean tacos. Conversely, there’s a Mexican spot down the street run by Chinese people, so it’s not quite the same taste as the authentic cuisine. But people mostly embrace it. There’s a Korean/French cafe that sells Kimchi bouillabaisse and another restaurant called Shalom Japan that’s run by a Jewish-Japanese couple that serves Sake Challah Bread. Yay for fusion and cultural borrowing!

    3 years ago
  76. I admit that while living in Korea, I did miss myself some authentic foods. Or I guess what I thought was authentic. ;) However, I largely cooked for myself, since I’m a vegetarian.

    However, there were some pretty good places that you could go to for Indian food – I had a favorite place in Seoul – that was reasonably priced. I hated how most “foreign” foods were so overpriced, though! Like the whole idea of “Chinese” food in Korea is really Koreanized Chinese food (but that’s actually pretty cheap), but that’s the same in most places. It’s foreign – it’s expensive. Except for Koreanized Chinese food, for the most part.

    When an ethnic food finds a place in a new country, it adapts or else it just won’t survive. You need to make the locals like the food and that is where you need to see what appeals to them so they will be willing to try it and then come back. Plus, I love seeing how food changes with the country. I would get these random cravings for pizza in Korea and it always tickled me funny that they put corn, potatoes and sweet potato mousse on the stuff (and how an order of cheese pizza really mean cheese and corn pizza)… but I started to like it. Okay, perhaps not the idea of carbs on carbs, but the sweet potato mousse wasn’t all that bad. When I brought my friends over to Korea, they fell in LOVE in Korean Italian food, which I found hilarious, because one of them is a hardcore foodie and she likes authentic stuff.

    Is it weird that after living there, I needed that burst of tangy-sweetness from the pickles or kimchi or some other fermented vegetable with every meal? O_o

    In summary: I LOVE authentic food, but seeing another country’s take on it is pretty interesting and it isn’t always bad. It mainly also depends on your palate.

    3 years ago
  77. YES! USA road trip should definitely happen! I’ve got to say one of the most amazing things about the US is the variety of food. I think most of the foreign food I’ve had growing up has been pretty authentic. Of course I grew up in Pennsylvania a couple hours outside of NYC and if you’re looking for authentic anything the big apple has it covered. What makes it so great is that most of the time the chefs/owners are actually from the country of whatever food they’re serving. If the chef isn’t from the country you can bet he’s been trained properly in the correct technique and preparation in whatever cuisine he/she is making. I’ve also spent a lot of time in Boston and besides the fresh seafood the East Coast Grill in Boston holds this thing called Hell Night a few times a year. S&M if you like spicy food you have got to check this out. They use the hottest ingredients and peppers from around the world and put them into their food. It’s the type of stuff that turns your mouth and throat numb! COME TO THE USA!

    3 years ago
  78. The strange thing about my city in Canada is that most of the Japanese restaurants are owned by Koreans…. so weird.

    3 years ago
  79. Come to San Diego and I’ll feed you a carne asada burrito, and then you’ll truly know Mexican food.

    3 years ago
  80. I live in St. George, Utah, and we have some pretty legit Mexican food here. We were part of Mexico once, I guess, so the culture here is very influenced by Hispanic style (think like Phoenix, AZ, but slightly less hot. only slightly. OH. High School Musical 2 was filmed here. Look at that, got it? good). Anyway, I have heard from a lot of people who have lived in Mexico that our Mexican food is pretty legit. And there is a LOT of it. I’m pretty sure every other restaurant is Mexican. Also, we are home to the original Cafe Rio, if anyone has heard of them!
    So if you want some good Mexican food, come here! There really isn’t much other reason to visit though… Sorry.

    3 years ago
  81. I live in Texas, Mexico is like 40 minutes from my house, and let me tell you the food is so different. Even if i can get the same food here where i live it will always be just bellow the food i can get just around the corner from my gramas house in Mexico. And its not just the food Coke! is sooooooo much better i read somewhere CocaCola uses different sugar in Mexico. Whatever is it i prefer Mexican coke^-^

    3 years ago
  82. Yees! Come to Germany, please!

    3 years ago
  83. Oh man.. I was actually going to go to San Francisco sunday and look for Korean food places there because I’ve never actually had any korean food.. Now I feel like I’m just going to be set up for disappointment. I hope it’s not like going to a Taco Bell in search for “mexican food”.

    3 years ago
    • I have a Korean friend who currently lives in San Francisco and he told me that the Korean food scene there was pretty decent, but you just had to know where to go. If you find a good place there, it should be okay.

      3 years ago
  84. Japanese ramen is currently the hype in Jakarta and you can find maybe 2 or 3 restaurants that specially serve ramen in one mall. And most of the good ones have that special boiled eggs with creamy yolk. Some of the restaurants even have creamy yolk that’s been flavored so it tastes like the broth.

    3 years ago
    • What is the difference between a “creamy” yolk and a non-creamy(?) one? Is it just how much it’s cooked or is it more?

      3 years ago
      • I did some googling, it’s called ajitsuke tamago.

        3 years ago
      • The creamy yolk that I’ve had actually comes from a hard boiled egg. I think a lot of other ramen places have onsen tamago in their ramen (the eggs are rested in boiling water over no heat), but the particular restaurant that I like I think marinated their eggs in such a way that the yolk doesn’t turn hard even when it’s hard boiled, also the white of the egg has a bit of a dark brown tint to it.

        3 years ago
  85. ok so i LOVE food. but i love LEGIT food. for example. everytime people refer to Shin ramyun and they say ramen, i get peeved. lol.

    btw. i find it interesting the japanese ramen and the Korean ramyun bit that you mentioned because all the Korean ramyun i’ve ever had looks and tastes like the japanese ramen that you described. so i find that interesting.

    anyways. so i used to live in a town that has a HUGE diverse population. and they have a cultural festival every year where people from different countries go and cook food and give out samples of food for small prices. I’ve had curry from pakistan and india. (bad idea considering i was pregnant that time and the food had such a warm heat to it that my nose started bleeding profusely and then i got dizzy and nearly passed out. lol). so that’s how i can tell between authentic foods. my husband’s stepdad’s family are chinese and they’ll cook authentic chinese that is completely different from chinese food that you’ll get at the chinese restaurant down the street (the sesame chicken and stuff. i’ve never had japanese curry, but i’ve had Korean curry that was very spicy from that brand you showed. then again i get the hot kind. i like it cause its a bit more flavorful.

    i find the garlic bread bit funny though! i have had my share of Korean “garlic” bread. but usually my mom when she gets it, she knows its a dessert bread. we have Korean bakeries near by here and they have the sweet stuff, but they also have savory buns that are filled with different stuff in it. but most of the breads from what my mom has told me are sweet rather than savory because of the fact that most Koreans get a lot of carbs from rice and stuff during a meal so they really have no reason for bread to be savory. idk. not really sure on that. i’ve just accepted that explanation.

    the sushi here….well…i’d say be careful on where you go. lol. i miss this one local restaurant that we used to go to where it was mexican japanese fusion and it was owned by a Korean who knew how to do sushi the right way. lol. i never get sashimi cause i’m paranoid and i just hate the texture of it. but the sushi is brilliant and amazing. and they do have sushi where the toppings are overload like volcano roll and stuff, but its soooo good.

    i find the pizza thing hilarious cause i’ve never encountered Korean pizza with corn. or with sweet potato. then again i was in incheon. had an amazing veggie pizza with like a spicy ranch type of sauce drizzled on it. forgot what it was.

    sorry if i’m making anyone hungry. i’m making myself hungry. i actually wish i had the discipline to learn to cook Korean food more often. my body is sooo used to that type of diet that when i got married and had more american type food as opposed to Korean food i actually gained wait (which you’d expect differently with all those carbs).

    most of the mexican restaurants here that i know of are 100% the same. same menu everything. so i’m not exactly sure what would be considered authentic mexican other than the beans, rice, cheese, meat, etc.

    i think the only time when i’ve experienced foreign food that wasn’t authentic is when the restaurant is american owned. like taco bell is not authentic (duh). or olive garden and macaroni grill or carrabas will advertise italian when from my experience is the exact opposite of italian.

    sorry. that was a lot to read. i need to stop typing so much. i don’t talk this much in person but i type forever. lol.

    3 years ago
  86. “The secret ingredient for Japanese curry is crack cocaine.”
    MUST. RESIT. URGE. TO. MAKE. ROB. FORD. JOKE. :D

    Aside…I love Mexican food, so knowing that you can’t really get it in Korea makes me sad. Avocados in Toronto though lately have been averaging 2.50 each though…so that’s on par.

    3 years ago
  87. I am American, and one thing I really appreciate about my city is that there are a diverse amount of little restaurants that are owned and run by immigrants and serve legit ethnic food. (Inferred to be legit from the fact that the owners come from the countries whose cuisine they serve, and verified to be legit by my international friends/friends who have traveled.)

    These places are so small and so hard to find! Thus far I’ve found Korean, Lebanese, Indian, Chinese, Hungarian, and Nepalese places, and I’m sure there are more! Not only is the food delicious, but it is great talking to the owners and their families. And I’m pretty sure that my friends and I are very entertaining to them since we can’t stop crying whenever we eat the spicy foods. Indian and Nepalese are particularly bad…. not bad as in bad but bad as in good, you know? ; )

    3 years ago
  88. I don’t know if this applies, but I used to love KFC in the US when I was little. Then all of a sudden they changed the recipe to make it “healthier.” One glorious day on a trip to Trinidad in the West Indies my cousins made me try the KFC down there. They would not stop raving about how delish it was. Boy were they right, they season it differently there and it is SOOOOO GUUUUDDDD. Also had the same experience in Germany. It’s not that they put the unhealthy attributes back into the
    food in these countries, but the seasoning of the meat is different and it makes it taste so YUMMY. Great, now I want some and I can’t afford to fly there to get some. :(

    3 years ago
  89. My boyfriend and I always have these discussions! I love going out for chinese food and he hates it because it’s “canadianized” lol. Then he also says he doesn’t like it when his mom makes lasagna because it tastes “chinese”.
    I remember when we visited vancouver, we found a taiwanese restraunt and I finally convinced him to get something. He was almost in tears from the feels of how good it tasted and all the memories of his childhood. xD so I have to agree with you that it really depends on who is making the dish! In general I feel like you just know your own contries food better.

    3 years ago
  90. Wow Simon and Martina, those people from South Korea have the same names as you! What a coincidence! Also I live in the UK and I’ve never once had corn on my pizza, nor have I known anyone who has had corn on their pizza; if I found corn on my pizza, whoever put it on would better sleep with one eye open because they would have ruined a perfectly good pizza. However I think corn is only put on vegetarian pizza here but I’m not sure since neither me or many people I know are vegetarian. We’ve never had corn on our pizzas nor have we been asked if we wanted to so I’m just making the connection.

    Also in my area we have a huge Asian community, I can go to the main street in the centre of town and I will find Indian curry shops galore, run by actual Indian people; the food is DIVINE. We also have a lot of Chinese restaurants and takeaways, again run by actual Chinese people and the food is extremely accurate. The only Japanese restaurants we have are sushi bars which are still really nice, the occasional one serves ramen and dumplings. But we have no Korean restaurants D:

    3 years ago
  91. I’m a Korean-American who’s always been fiercely critical of contemporary Korean cuisine. It’s just never been up to snuff with other Asian nations and I’ve always wondered why. Up to this point, I’ve come up with four basic causes: geography, war, industrialization and isolationism.

    South Korea is a small country compared to its East Asian neighbors China and Japan, which equals less farmland and biodiversity. Next, take into account that it is incredibly mountainous particularly on the eastern part of the peninsula, further reducing the amount of arable land. This lack of food diversity and farmland helps explain why (1) Koreans traditionally ate more fermented food than other nations since they didn’t have ready access to fresh foodstuffs and (2) Koreans ate banchan with every meal, which are typically fermented vegetables that foraged from the mountains, instead of freshly prepared foods. Additionally, its location as an isolated peninsula in eastern Asia prevented its ready access to new goods. This lack of diversity meant that Koreans were forced to go very heavy on one-note flavors instead of balancing flavors as in other food cultures; very salty, very spicy, very garlicky, etc.

    Also, this also meant that any new agricultural items or cooking techniques that managed to find their way into the peninsula were quickly adopted to excess. For example, red chili pepper flakes were not introduced into Korea until about the 17th century or so, but now its use is omnipresent in everything ranging from their national food kimchi, their national condiments such gochugang, and a host of other dishes. You can see these trends manifesting to this day as Simon and Martina have attested to. The abudance of corn, for example, I believe stems from free trade relations with the United States, which is the world largest producer of cheap subsidized corn and now Koreans use it in everything.

    Because of its strategic location, Korea has at war throughout its history with China, military nomads from the north, Japan and even the United States in recent times. And even when it wasn’t at war, there were long stretches of history where it was a tributary state or colony of other more powerful Eastern states. While these events helped facilitate an exchange of cultures which brought in many ideas into Korea, the financial and psychic cost of these military commitments and tributes hampered Korea’s ability to cultivate a flourishing high court culture as in China; additionally, Korea’s strictly hierarchical social structure prevented the development of a strong merchant middle class and therefore a restaurant culture as in Japan. Of course, this has changed dramatically in recent decades as South Korea (Seoul in particular) has developed a very active and burgeoning restaurant scene.

    War has also very recently affected Korea’s culinary culture by essentially reducing the peninsula to ashes and ushering in an era of cheap, American army-base-inspired food. The only people who love Spam more than Koreans are Hawaiians, who also happen to share that same U.S. military link. Other cheap, processed proteins that eventually became a part of contemporary Korean cuisine included hot dogs and processed cheese, both of which are also ubiquitous in Korean food today. Instant ramen, yellow curry, tonkatsu and even kimbap (though this is disputed) all also hearken back to Korea’s former military occupation under the Japanese. And due to Korea’s abject poverty throughout the decades following occupation and the Korean war, these Japanese-inspired items stayed cheap and processed Koreanized versions instead of being refined to something higher and more elegant.

    In order to get out of poverty, Korea had to industrialize. And under the government-run chaebols, which were essentially corporate oligopolies, Korea began to mass produce goods, many of which happened to be those cheap processed food products that were mentioned earlier. Because of the small number of corporations who had control of Korea’s industries, there were few major brands and therefore few variations of these products, which helps to explain why so many Korean dishes tend to taste the same: because their ingredients all come from the same sources. Many Korean-American chefs have complained about this problem and have started to remedy that by trying to source their Korean products from smaller-scale artisan producers. As far as South Korea has come in terms of economic growth, they are still industrializing, which has both good and bad effects. Good, because Korea’s future prospects are incredibly high; I’ve read reports predicting South Korea will overtake the United States to become the wealthiest nation in the world per capita. However, when it comes to Korea’s current food culture, industrialization isn’t so good, since a focus on mass manufacturing tends to shift focus away from varietal artisan producers and services. Fortunately, industrialization’s problems manage to take care of themselves, as a wealthier consumer class that is commensurate with industrialization will naturally demand higher-quality and more varied cuisine. Even the government has acknowledged this problem recently and have promised far more funding for the services industries as opposed to the manufacturing sectors.

    So, Korea is becoming wealthier and wants more dining options? Great. Except, as Simon and Martina have mentioned, their takes on foreign ethnic cuisines haven’t been that spectacular. While rapid industrialization and increased purchased power have enabled Korean business owners to branch out and bring in these different cuisines, they’ve done it in an industrial way, not in an organic way. Mass-producing and cheap imitations may work out for nascent diners who are unaccustomed to these foods, and due to Korea’s insularism and newly formed middle class, it will work for the near future. But as taste buds mature and consumers are exposed to a wider array of information and experiences, things will have to change. Part of this will be furthering the development of an indigenous, interconnected chef-driven culinary culture instead of the scattered networks of corporate franchises and low-grade food stalls that exist today. From what I’ve heard, part of the problem is that chefs in Korea are fiercely secretive and protective about their methods; forming a more cohesive community should not only boost cooperation when it comes to sharing of ideas but also competition, since it will increase the visibility of everyone’s cuisine and force innovation for one to stand out.

    Another change that will be needed is the willingness to travel to other parts of the world and bring back techniques and ideas from other parts of the world as well as opening up immigration itself. Coffee culture seems to be absolutely stellar in Korea which most likely is due to experience overseas; the busy and hardworking culture of urban Koreans no doubt need their high-quality doses of caffeine. We’ve already seen what this sort of global outreach has helped accomplish particularly in the form of K-Pop. Not only have companies and artists learned much from watching what happens overseas, but a significant portion of the industry actually happen to foreigners or expats of Korean descent. There’s no reason this sort of exchange can’t also happen in the domestic Korean culinary scene, especially when two of the greatest culinary cultures on Earth, the Chinese and Japanese, happen to be neighbors. But the most obvious solution, as mentioned above, is simply to allow more foreigners to immigrate to Korea. Korea may pride itself as the “single race society”, but as places such as Singapore and the United States and the rest of the world has shown, the more food cultures, the better.

    As much as someone can claim to “know” Mexican food, you’ll never know it as well as a native Mexican. The Korean government, satisfied with domestic economic reports and dissatisfied with an aging and shrinking population, have gradually relaxed immigration policies over the years, so we should expect to see a larger foreign populace and therefore better and more varied cuisine. Considering the geographical and economic realities of this situation, I think Simon and Martina will always be a bit disappointed in the lack of authentic Mexican food in Asia, but there’s no doubt that all foreign food cultures can and will be improved by increased immigration and as well as increased consumer sophistication. You gotta remember, the reason that Chinese immigrants made wonton soup and chow mein for decades is because that’s exactly what American consumers wanted. Now, times are changing and people are becoming more food-savvy, and I’m sure it will happen in Korea as well.

    A couple of things I’ve never quite understood myself: Korea’s obsession with tough chewy overcooked meat and overall lackluster seafood dishes. Maybe the lack of fresh meat and less-than-ideal methods of preserving it led Koreans to cook rotted meat until it was beyond well-done, particularly pork since pork is omnipresent in Korea and worms are omnipresent in pork. The fish/seafood I still don’t get. And the thing is, much of the fish served in Korean cuisine is freshwater fish or mackerel. The mackerel I can understand, since it is a coastal fish, and although Korea is a peninsula surrounded by ocean, perhaps the areas it was able to fish (due to logistics or Japanese/Chinese territorial claims or pirates) weren’t deep enough for a more varied catch. The freshwater fish things, though, I don’t get, since freshwater fish aren’t that tasty. There are some river systems in Korea but no major lakes and there is ready access to saltwater fish so this is still confusing to me. Then again, they were cheap and accessible sources of protein which was always at a premium in Korean history, which of course explains why dog meat was popular.

    All in all, I expect the Korean dining scene to improve dramatically in the coming years. As S&M have stated repeatedly for all sort of topics on Korean development, “They’re getting there, but not quite yet.” South Korea’s industrial spirit, the rise of the middle and luxury classes, its constant search for novelty and the chip on their collective shoulders they always carry around will ensure they’ll get there. The huge rise in popularity in Korean cuisine and culture in recent years should serve to further boost the growth of development of Korean cuisine. Prominent Korean-American chefs like David Chang and Roy Choi have really helped introduce Korean food to both upscale and mass audiences with their fusion-like approaches and this is something Corey Lee is helping to further as well, while others such as Jung Sik Yim and Hooni Kim have been elevating traditional Korean cuisine by focusing on traditional dishes but with impeccable ingredients and modern techniques. Even Danny Bowien, a Korean adopted by an American family, maintains that same Korean spirit as Chang and Choi whenever he opens up a new restaurant, whether it’s a Mexican place, Chinese takeout or a pizza parlor: one of an industrious, evolving underdog pursuing the novel and unfamiliar while at conflict with his own identity.

    3 years ago
    • This was such a great and insightful comment on the trajectory of Korean cuisine. I myself have been thinking of ways of mixing it with traditional Puertorican food. Finding was to fuse the flavors of my culture with that of my husband’s is challenging and rewarding. I look for the more traditional recipes myself because I find that there are subtle flavors that can really be enhanced when care and attention to detail are made. I would also like to note that I found the movie Le Grand Chef 2: Kimchi Battle celebrated the artisan tradition of Korean food preparation while embracing fusion in a way that I felt about Korean cuisine when I started to learn how to cook Korean food.

      3 years ago
    • I disagree. Even though it may seem like it’s well-written, I’d say it’s not. It’s largely your speculation and no evidence to prove things you argue. You’re undermining many different factors only seeing things you want to see with such a narrow and biased perspective, not to mention unreasonably critical of the palate of Korean cuisine, categorizing Korean food as merely salty, spicy, fermented food. Great example of someone who has never truly experienced Korean culture deep enough. Japanese cuisine is diverse and elegant and Korean cuisine isn’t? I’m too lazy to mention all the errors in your comment but it just shows how narrow-perspective you have, have grown up as Korean-American, which can never be Korean.

      3 years ago
    • I found this post very insightful and intriguing. You brought out some great points.

      3 years ago
    • OMG. Please don’t write up a thesis and present it as truth IF YOU DON’T KNOW WHAT YOU ARE TALKING ABOUT. There are so many things wrong with what you wrote that I would have to write as long a reply as you did, and I don’t have the energy but let’s quickly go through: 1. As for food diversity, there is quite a bit of diversity in Korean cuisine in terms of ingredients. They tend to be simpler/less sophisticated when it comes to cooking methods/techniques, but as far as ingredients are concerned, there is a huge list of indigenous vegetable and seafood that you probably have never heard of, let alone tasted. It’s completely mindblowing really when you say “much of the fish served in Korean cuisine is freshwater fish or mackerel”, seriously, have you even had seafood in Korea? You can’t even find freshwater fish in typical groceries in Korea!

      2. It’s true that chili pepper was introduced to Korea in 17th century or so and it has been widely adopted in Korean cuisine, but it was introduced to Europe and China just a couple hundred of years earlier. Considering the speed of communication and trade, I don’t see how that supports your theory of Korea being so isolated that it goes wild on anything new. Korean people just tend to like strong flavors and that’s why pepper became such a big thing. Besides, pepper isn’t the only thing that was introduced to Korea via China. Why haven’t those become so popular? Your theory on how corn become popular is just really wrong as well. Corn was also introduced to Korea around 17th century (all the fruits of discovery of America), but it was seen as inferior, weirdly foreign stuff only consumed by those who can’t afford rice, so it wasn’t very popular. However, as corn is a very productive crop that can be grown successfully in mountainous regions, it eventually become popular crop especially in places like Gangwondo where there just isn’t big stretches of land to grow rice. But it still wasn’t consumed widely. Even now corn isn’t really used widely in Korean cuisine (except in Gangwon area, where they use corn to make candy, noodles, cakes, etc). So why do Korean pizzas have corn on them? Probably because it still seems somewhat foreign to Korean people. It’s not something that Koreans incorporate in their daily diet, but they think it’s eaten a lot by foreigners. Pizza used to be completely unknown just 30 years ago, so it probably seemed only natural to put corn on them because it must have seemed like something foreign people would do. Even though that’s far from truth, once that started, people became used to having corns on pizzas, so now it’s one of the main toppings.

      3. There is some truth to what you theorize about the kind of inhibitive effect Korea’s tumultuous history had on the development of Korean cuisine. Except for a select elite group of yangbans and the royal court, people were primarily concerned with having food to survive, rather than thinking about things like the art of cooking. However, that doesn’t mean there is no art or history in Korean cuisine. It’s not like Korean people lack tongues to taste and even the peasants have appetite. I think what it is is that you basically do not like the taste of Korean food, or the food presented in typical ordinary Korean restaurants may be just too discordant and acrid to satisfy your gourmet pallet, or your experience in Korean food is solely based on some bastardized versions of it. So you praise work of American chefs working to westernize flavors of Korean food while remaining hypercritical of typical Korean.

      Koreans do tend to enjoy strong flavors that might even seem pungent and unsavory to outsiders, which is part of their culture and it’s fine if you don’t like it. And it’s hard to get good Korean food outside Korea, and even in Korea it’s not easy at all for non-Koreans since they don’t know where to go, what to order, how to eat, and what they are eating. And even when they got all those covered, it wouldn’t be fair to judge it on the first try since the taste would be so unfamiliar. So it’s understandable if you had bad experience with Korean food but DON’T try to come up with bizarre theories to explain the unsatisfying aspect of Korean food when you clearly haven’t even experienced it properly. Banchans aren’t just fermented vegetables, Korean people don’t eat freshwater fish, and they do not like tough meat (which is why they marinate lean cuts and grill fatty cuts. Heck, they even eat raw meat and call it 육회/meat sashimi).

      3 years ago
      • I believe you may be misconstruing the overarching theme of my post. I never said, for example, there was no diversity in Korean cuisine, nor did I state that banchan only consisted of fermented vegetables or that freshwater fish was the bulk of the Korean seafood diet. I simply suggested that in comparison with other nations in Asia, there was perhaps less diversity, greater dependence on fermented vegetables and higher-than-expected consumption of freshwater fish, and then I stated my reasons on why I thought so. All of my points were presented in comparative relation to the cuisines of surrounding nations and the world at large and not as an absolute damnation of the culture itself. You essentially agreed with me on this very premise when you admitted that Korean cuisine was “simpler/less sophisticated” in comparison to others. In issuing this kind of statement, I think it’d be safe to say you don’t believe “all Korean cuisine is bad”, but rather that “contemporary Korean cuisine is good, but not as good as ____”, which I believe would be a fair and honest assessment.

        It’s possible to enjoy Korean food and still be able to criticize it, just as Simon and Martina can enjoy living in South Korea and still point out its various societal idiosyncrasies without being labeled as racist, nationalist or xenophobic. The world is a litany of shades of grey and not so much black-and-white as many of your sweeping statements tend to suggest. There appear to be some very serious flaws in many of these assertions that I will now attend to. For example, red chili powder was not introduced into Korea via China, it was done via Japan from their trade with Portuguese missionaries. And Korea’s immediate widespread utilization of this product does tend to reinforce the notion that isolation played a pivotal role in its adoption; this would indicate that no other competing spices existed to counteract its spread and this holds up to historical record.

        Additionally, you posit that corn is largely a traditionally-grown crop which isn’t used much in contemporary Korean food; however, statistics show that South Korea is the fourth-largest importer of corn in the world, the vast majority of it coming from the United States, and less than 10% of its corn is grown domestically. To put this into perspective, South Korea imports as much corn as the entirety of the European Union. Consistent first-hand accounts by residents of Korea would also indicate that corn consumption is very high in Korea. This prevalence of corn should explain why Korea is amongst the top ten consumers of high-fructose corn syrup in the world and therefore why modern Korean food tends to be overly sweet. Lastly, your dismissal of Korea’s preference for tough chewy meat is perplexing, the complete denial of any Korean consumption of freshwater fish even moreso, since these observations have been validated from a multitude of sources in my experience including family, friends, foreigners, media, Korean-Americans and Korean nationals themselves.

        As stated before, I think one of the most important and even patriotic things someone can do is to criticize their own people. I don’t believe that someone should be labeled as “anti-American” if they criticize America’s junk food culture and obesity rate or a “terrorist” if they voice their protestations over corrupt government policy. Although you vehemently insist that I “don’t love Korean food” just because I admit to its faults, the fact is I do love Korean food. I also love eating Spam, one of the elements of Korean cuisine I criticize most, as I grew up eating dishes such as kimchi jigae with Spam, fried eggs and Spam, Spam bokkeumbap and Spam kimbap. But although Spam holds a special place in my heart as a comfort food due to its ubiquity in my childhood, I can also coldly rationalize that this treasured food of mine is a cheap, processed pink-slime-infused mystery meat made with exorbitant amounts of salt, gastric-cancer-inducing sodium nitrite and xenoestrogenic bisphenol-A (BPA) that was handed out to starving Korean residents following the war.

        Largely because of this, as well as high salt and red chili consumption, Koreans now have the highest gastric cancer rates in the world, and my grandfather was one of its victims. Koreans may love Spam, hot dogs and all of these other processed foods, but that’s because they were forced to. As each Korean generation becomes more affluent and worldly, the prevalence of these kinds of foods will naturally diminish due to competition from other more preferable foods. Those with a bias towards cultural conservatism may view this as unfortunate and “elitist” but this is the inevitable trajectory of all industrialized nations.

        If read carefully, you should notice that my criticisms of Korean cuisine have been less about some kind of inherent inferiority than its hitherto lack of refinement due to recent history. I’ll repeat my stance again here: I believe strongly that–as Korea continues its rapid economic development–contemporary Korean cuisine will improve dramatically across the board and the country will one day boast a world-class mid- and upscale dining scene. Modern haute cuisine is a relatively new phenomenon and there’s no reason why Koreans, probably the most industrious people on Earth, wouldn’t grab a hold of it and run like they have with so many other ideas before. There are numerous traditional Korean and Korean-inspired restaurants in the US with Michelin stars yet none in Korea itself. Why is that? Some may try to attribute this to Western bias until taking into account that Japan has more 3-star restaurants than any other country in the world (most of which serve extremely traditional fare), as well as noting the disproportionate number of starred restaurants in Hong Kong and Macau. What do all three of the aforementioned destinations have in common? Economic prosperity. South Korea, having recently joined the ranks of those same economic elites, should also be expected to continue this trend of developing an elevated first-rate culinary scene.

        3 years ago
        • you say a lot of opinions and treat them as facts. only one example, Korean food will improve. it should be Korean food will change in a manner to likely become more similar to other cuisines, in it’s level of execution.

          3 years ago
        • Your comment was great, and I appreciate that fact that you pointed out the history of Korea and how the geography shaped the cuisine.
          However, I CANNOT agree on the part that we need more immigrants to get authentic food, and more diversity is good.
          Having a variety is good, but Korea already suffers from immigration, just not to the extent in European countries such as France and Germany. Also, is having a variety of food that necessary?
          These days, we have more access and opportunity to go overseas, so why do we NEED to have them at home? Sure, it’s convenient, but why?
          Many Koreans do like variety, but why do so when we can’t even preserve our traditions well?
          If you look at France or Italy, they have a variety while PRESERVING their traditions very well.
          But Korea is not quite like it. Most young people, actually, many older people, aren’t even making kimchi anymore. They all buy stuff from Homeplus or E-mart.
          Korea is just adding a bunch of things to make a strong shell or armour while the internal part is crumbling.
          As a Korean, I think it’s more important to address the issues we have with out traditional cuisine than
          all the extra foreign food.
          It’s like having dessert before the main meal.

          3 years ago
        • First of all, you did say banchans “were typically fermented vegetables”, which is not true. You did say
          “much of the fish served in Korean cuisine is freshwater fish or mackerel”, which is not true (the freshwater part. Koreans do consume lots of mackerel. And Korean consume far, far, far more saltwater seafood than freshwater, no matter what your experiences suggest). And I didn’t say Korean cuisine was “simpler/less sophisticated” in comparison to others. What I wrote was “They tend to be simpler/less sophisticated when it comes to cooking methods/techniques”. See how you twisted my words? Surely using less sophisticated method of cooking doesn’t indicate the resulting dish itself is less sophisticated, does it?

          As for the corn issue, yes, Korea imports a lot of corn and corn consumption is very high for ANIMALS. Corn is a major animal feed in Korea. Europe doesn’t really use corn as animal feed, which is why they don’t import as much corn. But do Korean people eat corn? Yes, but it’s not really a cooking ingredient. Do you know of any Korean dish/recipe that calls for the use of corn? As I said, there are a few in the regions where corn is a major crop, but generally, no. About the only way corn gets used in Korean cuisine in a big way is as in corn syrup, which itself is a cheap substitute for the more traditional rice-based syrup.

          Also, regarding red pepper, it may have been introduced via Japan or China. There are evidences to support both. Heck, there’s even some record in Japan that called red pepper the Korean pepper. Plus, there is no evidence that Korean people immediately went crazy over it. If anything, there are records that considered it to be a toxic, foreign plant. It is only 18th century or so (at least 100 years since the introduction) that red pepper starts to appear as part of Korean cuisine, and some even think that it is only in 20th century that red pepper became really popular (as in featured everywhere). So there’s little basis for your argument that Korean people avidly adopted it because they were isolated with no spices to enjoy (and yet again there you go, declaring that Korean people didn’t have spices in their cuisine as if it were a fact, when you don’t really have anything to back it up).

          So this is the problem that I have with your posts. You either flat out write false information and/or twist facts, but you do write long, seemingly eloquent paragraphs after paragraphs which may look great and even authoritative and insightful to people who have little background in what is being discussed. So they take it up as facts. As valid information. Even though there is so much misinformation in your writing. You are like a person that hears a couple SNSD and maybe a few other idol songs and decide that’s all there’s to Korean music and write up a thesis pointing out what is wrong with Korean music and how it can be improved to gain global recognition and acclaim, because you LOVE Korean music. And the people who haven’t really heard any Korean music think that’s a great post.

          Nitpicking aside, what defines your post about Korean food is sweeping conclusions and generalizations made based on nothing but your own limited personal experience and prejudices. Have you studied Korean cooking? Have you experienced a wide array of different food in different regions of Korea? Have you even watched Korean cooking programs like 한식대첩, which was like Korean version of Iron Chef? Of course, you can still form opinions and criticize aspects of Korean food without much experience, but then you should refrain from writing gems like “…Koreans were forced to go very heavy on one-note flavors instead of balancing flavors as in other food cultures: very salty, very spicy, very garlicky, etc. Foreign palettes may also notice that flavors, ingredients and textures in Korean dishes oftentimes tend to clash and be inharmonious with each other; this can be attributed not only to poverty-induced pragmatism in the postwar era but also to the long history of indiscriminately mixed banchan accompanying every meal.” Maybe you’ve been eating bad Korean food all your life, but that doesn’t mean all Korean food are one-note flavors of inharmonious unpleasantness.

          3 years ago
        • Are you guys really having this conversation? Do you really care this much about a few generalizations that you have gotten this nit-picky? There’s no other way to talk about a country’s food or culture (or anything else, for that matter.) You aren’t able to go through and talk about EVERY single restaurant in Korea. It’s not possible. 1 comment saying “his isn’t correct and here’s why” would suffice, but the both of you had this long argument about why they’re right and the other is wrong! Seriously, just enjoy the food. Or not, you’re decision. You don’t need a big argument about it, and you don’t need to attack whether they’re a foreigner or not or anything else about the other person.

          3 years ago
        • the arguments are about the language and the things that certain words imply. in my opinion. Reading that section would leave some one with the impression to “try korean food maybe in a few years when it will taste better.”

          I don’t think Saturday Night Wrist meant to leave the reader with that impression, but if it truly was only on the history of Korean food, it would have been only the facts. imagine reading an American history textbook that only focused on American was losses. it could make the history look like the American revolution was won by Britain just suddenly giving up. it doesnt seem to tell the full story to me.

          3 years ago
        • ok. i don’t care.

          3 years ago
    • Super interesting read! Thank you for your insightful analysis and hope for Korean cuisine and Korea’s future possibilities with more varied international foods.

      3 years ago
    • Interesting though this may be, its written from a biased perspective in my opinion. Mentioning only the popularity of Spam in conjunction with military bases, and overlooking the general popularity of spam in regions like Alaska with Inuits, and Alaskans alike, you overlooked how popular spam is in the Southern United States too.

      Also I feel that you are unreasonably critical of the palate of Korean food. Harmony is a very subjective concept for food, as it lacks a defined meaning. And to say that Korean food is not developed would be like saying Polish food is just a variant of German food. The unique takes that have survived into today, may just have been the popular restaurant versions of food. Because with the great variety of ways that a kimchi can be made is nothing to sniff at, to gloss over it would be ignoring the fact that it would have been adopted not because of how long it lasts, but more to do with how it preserved health be being a source of vitamins that might not have otherwise been available in the local diet.

      You attempt to evaluate a culture’s cuisine in a vacuum, away and outside of the culture itself, and only by the foreign influences in the cuisine. You should have talked or reference potatoes, corn, and tomatoes in European cuisine, after their introduction after the 1600’s, for all the sense you were making. Tomatoes were suspiciously regarded, but despite their relation to nightshade, they became popular because the taste filled a niche in the Italian diet. Strictly traditional dishes from Italy might not use tomatoes because of their late adoption. Russians took to potatoes in the way that Koreans took to red peppers, using them into ubiquity, but it filled a hole in the diet of Russians and it re-shaped their food culture. To look upon such an event with disdain is ethnocentric and a level of ignorance only a redneck might reproduce.

      In short you removed the cultural element from Korean food, the cultural element helping to make it not just something to eat by yourself, but an experience to be shared, and then evaluated the cuisine.

      3 years ago
      • *Alaska’s love for Spam and the local natives probably stems from the American military presence there in WWII and during the cold war (grandfather served in Alaska during Korean War). Also from watching many reruns of Alaska documentaries on Military History and what not, things like spam were the only things that the army could send up there, so the local diet was spam and what the native tribes taught the soldiers to catch.

        3 years ago
        • It feels wrong to hear people say “THEY LIKE SPAM BECAUSE MILITARY”

          When in reality, Spam was only introduced to the people. The people themselves did the liking of Spam. No one made them like it. Stop taking their Autonomy away from them. Don’t treat these people so lowly.

          Thats a very white person thing to do is the same kind of thing. It is an insult designed to take your autonomy away from you, and make it about how your skin color made you do something. Everyone deserves Autonomy.

          3 years ago
      • I really don’t believe that the OP was trying to analyze the food ways of Korea in a vacuum. I think it was a fairly succinct (especially as internet posts go) well-informed, brief analysis of the socio-political reasons for why contemporary, and foreign, cuisine in South Korea has emerged in the form that it is found.
        Take Spam for example:
        It is popular in South Korea, but also the places you stated as well as Hawaii, Gaum, etc. American military bases, poverty and lack of access to fresh meat all come into play. This has nothing to do with Spam being “good”. It has to do with similar circumstances making a food part of the general populations diet.
        This is how a lot of different food stuffs have become staples. Along with a lot of random experimenting and probably a few happy accidents.
        Chili peppers making kimchi last longer, the nixtamalization of corn preventing pellagra, the discovery of rennet and natural yeast fermentation (sour dough, kefir) are just a few examples of happy accidents that forever changed our food ways.
        Tomatoes, corn, chili peppers, and other “New World” food stuffs made it to the Eurasian continent long before the 1600s. Columbus had returned to Europe in 1493, and the later Spanish had brought stuff back before 1525. . .but I babble.
        You also seem to have missed that the OP is an American of Korean descent. I think the OP probably has a better understanding of Korean food culture than I either of us could ever hope to understand, and it kind of puts a bullet on your ethnocentric argument. OP is ethnically Korean, therefore any supposed ethnocentrism makes the argument more sound.

        3 years ago
      • I respect your opinion and I don’t disagree with your appraisal of me as being hypercritical of Korean cuisine. In fact, I prefaced my post saying that I was “fiercely critical” of it. The objective of my post was to lay out my personal theory of why contemporary Korean cuisine was not on the same global level as its Asian neighbors, rather than a more broad overview of Korean cuisine itself. I love Korean food, and seeing as how I’m Korean myself, I’ve eaten it my entire life. There are many dishes, ingredients and techniques that I believe are world-class. But looking at the cuisine first from a Korean-American perspective, and then from an international perspective, I don’t believe it’s unfair to posit that perhaps there are certain flaws and deficiencies when compared to other contemporary cuisines of greater magnitude, popularity and refinement, especially when others have independently come to similar conclusions.

        Additionally, each specific point in my thesis was meant to be viewed in context with the rest of the surrounding information, and not evaluated piece-by-piece in a “vacuum” as you mentioned. For example, Japan was also an isolated East Asian nation state with relatively few natural resources; however, its larger size, greater climatic and biological diversity, geographic protection from invaders and unrestricted access to the greater Pacific gave that country its own specific set of circumstances to work with. And this is not even taking into account the vast historical divergences that took place particularly after the Meiji Restoration. In regards to Spam, you mentioned that a U.S. military presence wasn’t the only factor when it came to its popularity. You’re absolutely right: the other major factor was poverty and lack of access to fresh meat, which all of the aforementioned Spam-loving regions experienced at some point in the twentieth century.

        Seeing as how I’m Korean-American, it’s a bit confusing to be labeled as an “ethnocentrist” especially since I was highly complimentary of other Asian cuisines, both traditional and Westernized. I also didn’t mention in my post how highly critical I was of contemporary American food culture as well, which I see as significantly worse than Korea’s on a national basis, though not within the context of fine dining. You may have qualms that I’m being very judgmental and thus chalk it up to me being anti-Korea, but it’s exactly the opposite. I criticize Korea because I want Korea to succeed. We can sit here and admire the subjective nature of how the subjugation of women is tolerated within Korean society or how Korean students are being pushed to commit suicide in record numbers, excusing it as part of their “unique and special culture”. Or, on the other hand, we can objectively look at the direction of the world at large and see that this is not a direction we are headed nor should be headed in.

        The very reason that South Korea was able to lift itself out of poverty and become one of the world’s economic powerhouses was precisely this ability to foresee the relatively linear path that humanity seemed to be headed down: industrialization, capitalism and democracy. Korea and East Asia in general are poised to dominate the 21st-century, dubbed the “Asian Century”, for these same reasons as well as of a host of others. Communism, at least in its past and current forms, will not work to lift people out of poverty, nor will authoritarianism lead to a happy and productive populace, as China is gradually learning. In this very same way, Seoul will not become a culinary mecca by continuing to serve rotten kimchi soup with sliced hot dogs in it. There is a process, an imperfect one at that, but one that has been validated enough by both the masses and epicures alike to suggest that there are certain universal traits that are preferred in cuisines.

        I wrote my criticism of Korean cuisine because I saw flaws, and it’s only after you see flaws that you can fix them and improve. In essence, this is the very embodiment of Korean values today: a harshly critical one that places value on self-mastery, constant improvement and an objectively superior way of looking, behaving, working and being. I’m sorry if the tone of my earlier post offended you, but this way of thinking is how I’m able to express my concern for the future of Korea, and this same perfectionist ethos is also why Korea will continue its rise towards becoming a global economic superpower.

        3 years ago
        • No, you don’t love Korean food. You love the idea of some elitist Korean culture sweeping the globe to boost your ego as a person of Korean descent. Korean people love that “rotten kimchi soup with sliced hot dogs”, and I very much doubt they would give up their rotten kimchi soup so that Seoul can become a culinary mecca. What is wrong with you?

          3 years ago
        • all you say makes sense, except you feel that being part Korean can cause you to not be ethnocentric. I like your arguments, you make great points but TL;DR. I wish I had the time in my day to counter, but I don’t.

          3 years ago
        • he gave an outstanding amount of thought into his piece about reasons why he felt Korean cuisine hasn’t evolved in the same way it’s neighbors have. and then you called him ignorant and basically racist. it’s really ugly. please come up with some legitimate arguments and leave the name calling out.

          3 years ago
      • I didn’t think their rebuttal was unreasonable, I think that they just decided to disagree with what that person said. We learn the most when people disagree with others and share their own insight, that helps enlighten us further by letting us explore different perspectives :) I think what Saturday Night Wrist said was very interesting and well-thought out but not the end-all I think that he gave great reasons but there are other ways to look at it too :D Peace!

        3 years ago
    • Ooooooh history lesson! Can we be best friends? I really loved “oligopolies”. I hope to find an excuse to use it in the future.

      3 years ago
    • Can I just thank you for this comment? Really. It’s a lot for you to write, and it’s far more insightful than what we wrote in our blog post. Thank you :D

      3 years ago
      • Simon and Martina, I love you guys, but this guy’s post? It is the worst thing I’ve read in the comment section. Because it’s utter fallacy disguised and presented as insight.

        3 years ago
      • Thanks guys, I’m glad there was something of value in that novel I just wrote. That post was the result of years of mental constipation and I’m appreciate of you allowing me the opportunity to use your comments section as a toilet. :) Hopefully you still have one of those futuristic Korean plungers lying around.

        3 years ago
    • Wow, I actually never thought about the reasoning behind the food culture in Korea. Thanks for the good read! :D

      3 years ago
    • Don’t forget Antonio Park in Montreal, and Edward Kim in Chicago. Or even non-Korean chefs using Korean ingredients. I just went to Stephanie Izard’s new place in Chicago yesterday and was surprised to find a number of Korean-inspired dishes on the menu (as mentioned in another post, like pajeon with pork belly and cole slaw. Totally worked. Was delicious.) I fully expect the explosion of high-end Korean American (and in the case of Park, Korean-South American) chefs will result in a trickle down culinary influence on South Korea. I suspect there will be young chefs trying to do their stages at those restaurants, and bringing what they’ve learned back home.

      3 years ago
  92. Sweet potato mousse is not Italian. That sounds disgusting….

    3 years ago
  93. talking about cluttered korean websites, can you guys discuss the content shown on the ads?
    surprisingly, most of them are porn related! if you guys can make a video of why this happens…would be great.
    cause i really want to know why those fuckers are always bothering me..

    3 years ago
  94. I had the hardest time trying to make tacos for my friends in the UK when I travelled there. Mexican ingredients were basically impossible to find (no corn tortillas ANYWHERE; I had to settle for flour tortillas with corn in them T_T) and I couldn’t find good seasonings or salsa (it just looked like a sort of runny tomato sauce.) I’ve never been to Mexico, but we have a large Mexican population where I live so I’d like to think that our stuff is at least a little bit more authentic despite being “Americanized.”

    I was also scarred by all of the sandwiches having butter on them.

    3 years ago
    • I thought that butter in a sandwich was implied? What else would you use to grease the way down for the bread and fillings? Granted, European unsalted butter is just fat so, yeah – yuck if that’s what it was. I guess you don’t use a lot of butter in Mexico? I know that things are MUCH healthier in California, no sugar in the iced tea, etc. but I never really thought about no butter in Mexico……..as a French Canadian, I’m sure I would soon pass away without such a staple.

      A friend once told me that pancakes are rare in some parts of Europe? Is this true? His brother went to school in Switzerland and designed the perfect pancake flipper as a school project but had to have his Canadian Mom send him some Aunt Jemima mix and some maple syrup to demonstrate it.

      3 years ago
      • I think butter and bread is a Canadian thing because I remember friends from Quebec telling me a funny story about going to a restaurant in France. They were served bread (you always have bread (usually a sliced baguette) in a French restaurant in France, it’s something that’s expected and you don’t pay for it even if you get a refill) but no butter (’cause French don’t butter their bread unless it’s breakfast…) and the waiter looked at them in a weird way when they asked for it.
        As for sandwiches (the ones made with baguettes anyway), the most famous French one is butter and ham (called “jambon beurre” (if it has more like salad or tomatoes it becomes something like a “parisien”) or ham and the Swiss cheese called Emmental “jambon fromage”, sometimes with butter, sometimes without, but you can have sandwiches with mayonnaise instead for instance. So butter is not compulsory at all.

        Also, I think pancakes are somehow rare in France because we have “crêpes” (less thick but basically the same recipe I think, and we don’t have that much mapple syrup (it’s more like butter and sugar, butter (or not) and jam, honey…; crêpes can be sweet (for breakfast, for “tea” (4 o’clock) or for deserts) or savoury (and then it’s a specialty from Britanny, so sometimes those recipes use a different kind of flour rather than wheat: buckwheat (“crêpes au sarrasin”)) though you tend to find pancake mix in supermarkets now (but I think there’s like one brand who also tries to sell mix for cheesecakes and cupcakes and all the bakery thingies that are becoming popular but not as famous as basic French cakes and pastry). There’s a day when you’re expected to eat crêpes: la chandeleur (candlemas) in February (40 days after xmas). Yummy.

        3 years ago
      • I’m from the United States, but putting butter on a sandwich here is pretty much unheard of. We usually use mayonnaise and sometimes mustard. That’s only for sandwiches though; if you’re just eating a plain slice of bread or toast you put butter on it.

        I’m not sure about pancakes; I’ve heard pancake mix is hard to find in some parts of Europe but I never really looked for it while I was there. I do know toast isn’t a big thing in certain areas though. The girls I stayed with in Poland had just recently bought a toaster for the first time and it frightened them when the toast popped out. XD

        3 years ago
        • Really? This is the first I’ve heard of it. Do you put mayo and/or mustard in all your sandwiches? If I have, say, a bologna and mustard sandwich, I still put butter on one side of the sandwich with mustard on the other. If I have a tomato, cucumber, salt-n-vinegar chips sandwich, I put mayo on the top slice but butter on the bottom one. Do you put mayo on both, or leave one slice with nothing?

          3 years ago
        • Usually mayo on both or mayo on one and mustard on the other, depending on what your tastes are or what kind of sandwich it is.

          3 years ago
  95. Tomato is a fruit, in the botanical sens of the term (it’s the evolution of the flower) such as cucumber or zucchini. The term vegetable has no sense in the botanical point of view (salad is a leaf, carrot is a root, tomato is a fruit…). It’s only valid in the culinary sense.
    Hope this helps…

    3 years ago
  96. I will raise both hands, so no one could say I’m a Nazi German who does rasistic greetings. ;D
    However, me and maaaanny other Germany Nastys would love to see you in our country!
    Maybe at the K-Culture Festival at the 13. Sep. 14. That would be amazing!!
    Many Greetings,
    Lisa
    (Sorry for my awkward English.)

    3 years ago
  97. I think the Costco thing is weird too. I never quite understood why they eat the onions like salads with mustard all over…
    Maybe because they like the condiments???
    I am Korean and I never quite understood…

    3 years ago
  98. Oh good old GEMA blocking every official music video yes this really sucks! We can’t watch your indie-playlists how they are supposed to be wached since most of the time the videos are blocked…

    3 years ago
  99. Don’t feel sorry about Mexican Food! jajaja

    1.- In my own experience, it seems impossible to get REAL mexican food outside México; here in Venezuela, mexican food is almost tasteless in comparison
    2.- THEY DO THE SAME! In Mexico, EVERYTHING, tastes like damn mexican food! jajajaja you can go to eat libanese food, and it has mexican ingredients and it’s SPICY…you go to eat SUSHI, and it’s DAMN SPICY! Almost every roll has chile or any other spicy ingredient! D:

    Do they have venezuelan arepas in Seoul? jajajaja we could talk about opening a restaurant over there! :P

    3 years ago
  100. Are there such things as Korean tacos in Korea? Apparently it’s a thing here in southern california. o:

    3 years ago
  101. In Italy the pizzas are soooo freakin thin and big, seriously. Also you can have corn on pizza, but it really depends on what kind of pizza you choose. I hope the korean pizza margarita has no corn, that would be so wrong!

    3 years ago
  102. Can we talk KFC (Korean fried Chicken) and how it’s the best thing to have happened to chicken frying history? I just wish New York also had delivery service like Korea – but then again that’d probably mean I’d be having chicken every night and be 100lbs heavier.

    On a second note – I actually miss the Koreanized Western food. I always have cream pastas (seafood if possible) when I go for Italian and have only had the creamiest and richest of pastas at the places in Seoul (Flora in 삼청동), with just the right amount of spiciness to combat the 느끼-ness. And I actually like the sweet pickles T^T… I’m obsessed with having sweet & savory together so I actually enjoyed a lot of Korea’s take on western foods… although I was never able to get a good burger there…. Have you guys tried Butterfinger in Gangnam? It’s kind of like revamped IHOP but I LOVED the place, especially since I had been in Asia for a year. The food and drinks are just hit-the-spot-American breakfast/soul food but not as greasy: fluffy pancakes and mashed potatoes, eggs benedict, deep fried steak, you name it. The portions were quite large and the interior was cute as well. Man, this was the worst (best) video to watch right before lunch time….

    On a third note – you guys should come to New York to WANK and FAP FAP. JUST SAYIN’~

    3 years ago
  103. I’ve never been outside of the US, but where I’m from it’s somewhat diverse. Even though I go to restaurants owned by native Indians, Mexicans, or Japanese people; I don’t just want to assume the authenticity of the food. Although I do prefer those types of restaurants over any American foreign food establishment. The taste is more home-made and I love eating food that tastes like something my mom could make:o)

    3 years ago
  104. In Italy the pizzas are sooooo freakin thin and really big, seriously. Some, but really just some of them have corn, but it depends which pizza you choose. I think I still gonna try pizza in korea so that I can fully understand how awful it is XD

    3 years ago
    • The Pizzas are so thin that you will think it’s impossible

      3 years ago
  105. Okay I’m sorry for literally posting this TLDR question in three places OTL I wanted to ask about the summer weather in S. Korea. I am going there in June and my friend (from Korea) has described the weather as “hell” OTL. Also, what’s fun to do in Korea in the summer?

    3 years ago
  106. In good ole melting pot ‘Murica there are a milliom interpretations of foreign food and while I’ve never actually had the originals of any of them I have heard that Spaghetti with Marinara sauce is not Italian at all. Purely an American combination. Also, much of the Mexican food here has been altered for American pallets. I guess it’s a pretty common thing world wide.

    I am eager to try Korean fast food and pizza when I visit this year. (Maybe you can give me a tour ? Lol)

    3 years ago
  107. I have really traveled outside of America but I have traveled a lot inside the boarders. Even inside one country food varies so much! There are whole states that are know for their interpretation of pizza or BBQ! The pride behind these creations is crazy too.

    3 years ago
  108. Cat

    I don’t know if I could live without real pizza and mexican food…

    But speaking of..Old farts. My mom thought when she got a new laptop that she would have to DOWNLOAD all her pictures and friends back onto facebook…She COMPLAINED about getting a brand new laptop because of it. ( she also had 512 bookmarks…FIVE HUNDRED AND TWELVE. TOOOO MANNNYYYY. )

    3 years ago
  109. I’m from San Diego, and I have never experienced good Mexican food outside of anywhere that isn’t right next to the border. Even LA is hit and miss, depending on where you are. We are major Mexican food snobs. I have tried so many different Mexican food places in so many different towns and it always makes me sad. I tell people that there isn’t any good Mexican food outside of SD and they always say “Oh but this place is so good! You have to try it!” and it’s never been good. There could be good authentic places outside of southern California, but there are twenty bad Mexican food restaurants for every good one (a statistic I totally made up). There are five taco shops within two miles of my house, and they are all delicious.

    3 years ago
  110. In Ireland, Asian restaurant are ran by Asian owners so they’re pretty authentic. There are some cuisines such as Italian and Middle Eastern, that are very authentic while others can’t compare, like with the Shawarmas we’ve tasted here, my parents say that Saudi Arabia’s Shawarma are still the best. I also don’t like KFC here. Their Fried Chicken are not cripy at all, unlike what I’m used to in the Philippines. The quality of Pizza Hut’s food here have also become appalling! I don’t know if it’s because Ireland is a small country but there’s not a lot you could eat here, like the cuisines here are very limited.

    In the Philippines, many American Fast Food chains like McDonalds serve Spaghetti, Rice, Friend Chicken, Pasta. Filipino Style Spaghetties are sweet btw. We also put hot dog in them. As I mentioned above, I prefer KFC Philippines over KFC Ireland because the Fried Chicken is much more crispier. Japanese restaurants in the Philippines are veryyy expensive as well from what I’ve heard, especially with restaurants that import their ingredients straight from Japan. Unlike Ireland, there are a lot of cuisines to choose from! It’s waaaaaayyyy cheaper aswell (even famous food chains!)

    3 years ago
  111. Talking about Sushi, I lived in Belgium for 3 years (I was studying there), and I visited The Netherlands. The sushi in there is perfect, trained Sushi chefs make it, I even used to buy it from market thingy, there was a closed are inside the place, where the sushi chefs just made sushi all day long. That’s where I feel in love with Asian Food, Ramen was amazing everywhere I bought it, and Japanese sweets where everywhere. I came back to Spain and omg, I bought sushi from a “Japanese Restaurant” once and I swear I couldn’t finish the bite, I ate half of a piece and almost threw up in, it was discussing. I thought maybe, it just wasn’t right, then i got it from somewhere else, it was the same fucking thing EW! , and the fucked up thing is that, it wasn’t even made by Spanish people, but Asian, I have no idea what happened, but I never enjoyed sushi again *sad face*, and Ramen *sigh*. Long story short, Belgium and The Netherlands for me are the perfect spots in Europe to enjoy worldwide food. They don’t change it at all.

    3 years ago
    • Oh and I actually eat tomatoes as vegetables and fruits, we have a super sweet kind of tomatoes, regular and cherry, that are just to die for, but I would never put them in a salad, they are like injected with sugar or something.

      3 years ago
  112. Tomatoes are vegetables under the subcategory of fruit like capsicums, cucumbers, pumpkins etc. So yeah they’re like both but I use them like a vegetable because they’re not even sweet tasting? Like seriously…. c’mon.

    3 years ago
  113. I live in Poland and we also have corn on our pizza. Well, it depends on the type, but it really is there sometimes. I don’t get why people don’t like it that way xD My whole life I have been eating corn as a vegetable but I heard that in Korea it’s used in desserts? Is it true?
    We do have restaurants with food from all around the world but finding a one with good quality chinese food is really hard. There is no china town and if you don’t intend on spending a mini fortune on food it’s almost impossible to eat great chinese dumplings T.T

    3 years ago
  114. Simon! You have to try 가마마루이. It is the best ramen I ever had and I wanted to go there every day when I went to school at 연세. It is located in a back alley in 신촌. It is a small joint and the chef lived in Japan for 15 years. You get unlimited rice and tofu (which was the best I ever had and I dream about it) I am leaving you the back side of their business card with directions to their shop! I hope you love it just as much as I did.

    3 years ago
  115. Speaking of things that are sweet that shouldn’t be: ketchup. When I was studying in New Zealand the ketchup, or catsup, was just not right. It was like they had left out the vinegar- it wasn’t tangy goodness, it was just sweet sweet tomato paste. I don’t know if this is a Commonwealth thing- is British ketchup sweet too? Canadian ketchup? All I know is my dad had to ship me Heintz ketchup from the States the way Simon gets re-supplied in ranch. And then our Kiwi neighbor loved the American ketchup so much he would just pop by every night asking to borrow our “sauce”. Is the ketchup in Korea sweet or tangy?

    3 years ago
    • Oh God. Canadian Ketchup is ridiculously sweet. While I haven’t really tasted the ketchups from a lot of other countries, I can say that American Ketchup is about the same, and that British Ketchup is actually a bit less sweet and almost a little tasteless, in my opinion.

      3 years ago
      • As a Canadian – the ketchup in Canada actually varies. You can get more vinegary ketchup too. Just not from Heinz, being THE restaurant/fast food brand.

        3 years ago
  116. OVO

    This is so recognisable xD I had such a pizza craving when I was in Korea but the Korean pizza didn’t satisfy it at all! I eventually found a place in Myeongdong that had more European style pizzas and stuffed my face over there.

    And interesting comment on the websites! There has actually been research done on cultural preferences for website design, and the preferences are different across cultures. It’s really interesting. In terms of culture America and Korea are so far apart, it would not surprise me if that is reflected on the web (:

    3 years ago
  117. While watching this TL:DR, it reminded me of a book called ‘The Fortune Cookie Chronicles’ by a Chinese-American writer from NYTimes. She also did a TED talk (www.youtube.com/watch?v=U6MhV5Rn63M) But the book also chronicles how chinese food has evolved in other countries. Fascinating actually.

    So it’s no surprise how food from different cultures get adapted in other countries … except maybe Toronto. (which for the most part, one can easily find cuisine true to its originating countries. we’re actually pretty spoiled when it comes to food in Toronto.)

    I would imagine it’s because the spices specific to some of the cuisine’s are not readily available in Korea. Do they not have cumin in Korea? Key ingredient in Mexican and Indian cuisine. It could be that the Korean public are put off by the taste/ too unfamiliar with the spices. I remember listening to Planet Money podcast about how the Koreans trained a group of Indian workers in the textile industry for about 6 months and how neither one could eat the other’s cuisine.

    I would actually revel in trying to create as close to tasting Italian, Mexican & Chinese food using local ingredients. It seems like such a fun challenge.

    3 years ago
  118. tomatoes are a fruit according to scientific classification (dispersal via seeds inside). however, economically it can depend how tomatoes are classified. there is no scientific designation for a vegetable. a mushroom is considered a vegetable but is a fungus, a carrot is also a vegetable but is not a fungus. there are different import/export taxes on foods according to their classification. vegetables can get taxed less than fruits, for example. so depending on where you are, people will designate a particular fruit as a vegetable. tomatoes then can be considered a vegetable from an economic, sociopolitical, or cultural framework. farmers will get taxed on tomatoes as a vegetable because people will use them as vegetables. and this will vary according to where you are in the world.

    3 years ago
  119. I kind of have traveled alot for being 21 years old, but because most of it had been resorts I often did not saw any differences. Besides during a school trip to Italy. The food was good, but they seemed to have missed to salt it for my swedish palette. And the crust were very thin compared to the swedish pizzas (and no option of stuffed crust, so that with pizza crust stuffed with sweet potato is not from Italy. Italy had pizzas with regular potato tough).

    Something that I heard though in a food-program is that chinese food in Sweden is so non-chinese if a chinese person presented that food to their relatives or something like that, they would say it was swedish food. Not chinese.

    3 years ago
  120. I think it might be that because my mom is from Hong Kong where there is a lot of Chinese food mixed with Western influences and I grew up with eating that style of food, but I am willing to eat some weird country influenced foods. Most of the time, I like it. I really like Korean bakery food, especially anything with cream in it (I love the sweetness in them). I’ve had Japanese influenced pasta and loved the fishness of some of them (some had masago mixed sauces). I’ve also had Japanese style pizza, but I don’t know if the place I went to was really bad or not (no one goes to that fast food location at the mall), but I didn’t like it. I figure I’d go to Japan or Korea to try it out again. Maybe it’s better there.

    Only thing I won’t touch is Americanized Chinese food. If you make me eat that, you better give me a giant jug of water to wash down that stuff and suffer from my anger in eating it.

    Also, I LOVE Malaysian style curry. It’s made with coconut milk and tastes really good with fishballs, fish fillets, ox tongue, chicken, etc. I actually really don’t like Japanese curries. I find that they are too runny, and they taste weird to me.

    3 years ago
  121. You guys never talked about Arabic food! Did you really never try it or just didn’t like it? We must introduce you to the glory of shawarma, tabbouleh and Lebanese cuisine! :D
    A side note, you toured Europe and the states, visited Australia, Mexico, Japan and a lot of places but you’ve never been to the Middle East! You should try going to Dubai for a vacation, it’s an AMAZING tourism destination (heck Dubai’s international airport recently became the world’s #1 airport for number of international passengers :D) I’m sure you’ll have fun exploring a new part of the world :)

    3 years ago
  122. I’m from Germany and our cheesecake is sweet stuff made from curd or cream cheese. Once a friend from the UK brought a cheesecake for present, it was made from Cheddar Cheese, black heavy bread but encased with a sugar topping which sticked your teeth together. The combination was … strange! :) When you order spicy foreign food in Germany like thaifood or chinese food, normally you will get a kind of tamed spicyness, because germans are not used to really spicy stuff. If you order Pizza or italien food it is nearly authentic if the right ingredients are used. But I don’t like to eat german food in other countries, it is quite difficult to “recook” it. And I prefer to eat the local food, I don’t want to eat german food in France oder Spain or other countries.

    3 years ago
  123. LOL Sweet potato mousse? Italian people don’t eat sweet potato so much. You have to buy them in ethnic grocery store, and only recently I saw them in a supermarket, but when I bought them they asked me what I was holding? Like… alien food!

    3 years ago
  124. Has anyone noticed that Korean versions of western fast food restaurants are better than they are in the west? Korean MickeyD’s was legitttt.

    I also thought it was funny how Korea picked up the American bastardization of Chinese food instead of just going over to China and figuring out how they actually make their food. And I never had the frozen sushi thing happen, but I have had sushi piled high with toppings (which is common in America too) and I’ve had sushi with the yellow radish they put in kimbap. :

    And everyone thinks the pickles served with pizza in Korea is weird, but I actually took that habit home with me hahaha. I also loved the pizza with sweet potato on it and the mousse around the crust. IT WAS SO GOOD. But I like goguma more than most people probably should…

    3 years ago
  125. Thanks guise! Everyone is talking about food but no one has mentioned shawarma and now I am totally craving some! Does anyone else like shawarma? With it’s many different pickles and vegetables and purple pickled turnips and garlic cream of deathly breath, the chicken cut from the rotating platter and and and………with extra hot sauce? Can you even get it in Korea? What does authentic shawarma taste like? Anyone?

    3 years ago
    • I have no clue. I think I had it only once in my life, and I haven’t tried looking for it in Korea. Hmm. Maybe I’ll try finding it here now?

      3 years ago
  126. Also, do you have any intentions of making a “Do curry, not drugs” t-shirt? I think it’s a good slogan….

    3 years ago
  127. This TL;DR made me want to order a ton of Mexican and Indian food. Indian food is pretty easy to find in East London due to the large Indian population, Mexican food is becoming a bit more popular (yeees) and so is Korean (finally!) although I’m a bit sad they make us pay for banchan, there’s also a rise in Korean bbq joints which is nice to see. On the topic of food, are there foreign street food stalls or are they rare to find in Korea?

    3 years ago
  128. Where I live you can get anything you want, really. I know Chinese food is not Chinese food – it’s been super westernised. Italian food is very popular here. Where our family is in Italy – it’s all super thin crust. There is a popular topping though which I’ve never seen in the UK – fries.. it’s the driest pizza ever, and it’s pretty bland – DO NOT RECOMMEND! The restaurants here never have the really good stuff though, like Horse (because it’s seen as a taboo since people consider them ‘pets’). I go on a binge when I leave the UK haha.

    Is cilantro really not popular in Korea? That sounds like my kind of place! I can’t stand cilantro – it ruins everything and then I can’t get the taste out of my mouth. It’s the demon of all ingredients!

    3 years ago
  129. Wow. I wondered if you guys would talk about Indian food. From what I’ve heard, Indian food in other countries is very different from what you get in India. A lot of people don’t actually have a good idea of how Indian food actually tastes, to compare. But I expect you guys have a pretty decent idea, considering you come from Toronto. There are loads and loads of Indians settled there :’D My mother told me that she’s been to Gerrard street several times to try the Indian food there, and it’s almost as good as you can get it here :)

    3 years ago
  130. I’m Portuguese, so there’s a lot of foreign food I don’t if it’s how is supposed to taste or not. Like indian food, chinese food, and even japanese. I’ve tried a lot of different japanese restaurants in my area and I have my favourite, which unfortunately is also the most expensive, but the fish is so fresh OMG it just melts in your mouth (is that a good thing?). In terms of italian food I think our restaurants are okay. I’ve had italian people cooking for me before and it was glorious but not too far from what I’ve been eating and I can do myself.

    3 years ago
  131. I come from the UK which although known for having bad food or bland food however I do the Brits have great appreciation for food and adapt it to our own tastes. I think that most “Chinese” food you get is really Cantonese and I have no idea about the rest of East Asia. “Italian” food is probably closer to North American style where the pizza crusts are thicker, stuffed etc. Mexican food is virtually non-existent.
    I live in Birmingham which has a large Pakistani and Indian population and although there are lots of places to eat curries, some of it is anglicised (see the Balti which is probably the most famous adaptation of Indian food here), I think it is pretty genuine in most areas though. I’m hungry now.

    3 years ago
  132. I always treat tomatoes as veggies rather than fruits. Maybe it’s just what I think, but tomatoes mix a lot better with veggies than with fruits. (And tomatoes on ICE CREAM? Gross!) And Meemers got sick?! I’m glad he’s doing better. :)

    3 years ago
  133. I live in chicago and I’ve seen Koreans do the same thing at costcos too! I thought it was just them trying to create their own banchan

    3 years ago
  134. Hi! Do you guys get French food in Korea ? If yes what kind of dishes ? I have no idea what I would cook if I was the chef of a French restaurant … Maybe some “blanquette de veau ” …?
    And why corn on pizza ? Does that even grow in Korea? In France we don’t have garlic bread either but I tated it in the UK and it’s delicious!

    3 years ago
    • I went to a French restaurant in Uijeongbu that had an incredibly sweet take on french dishes. All I remember is the steak I ordered being covered in an incredibly sweet butter sauce, with a sweet steak sauce on the side for dipping.
      Paris Baguette was my first experience with Korean-style pastries, and while it’s definitely not a traditional French version, its not really bad either.

      3 years ago
    • In korea there’s Paris Baguette, which kind of imitate French pastry, like croissants. S&M made a FAPFAP about it!

      3 years ago
  135. I think all countries kinda do their own take on foreign food. Sometimes it’s good sometimes not as much. I’m pretty sure there are no French canadian restaurants in Seoul or Gangham. No beans and meat pie and ragout… I,m a 100% sure poutine would get there faster but then again… they would probably use processed cheese for the poutine in Korea… OMG i shiver just thinking about it…

    Also I didn’t know Meemers was sick… poor little guy I am happy he is feeling better.

    3 years ago
  136. I was taught that tomatoes are vegetables but they fall under the category “fruit vegetables” same as pumpkins, cucumbers, peppers and many others because they grow from the flower of their plant. I also think it differs in countries which title (fruit or vegetable) they fall under because its necessary to categorize them by law for trade. So maybe if a country like korea considers and consumes them as fruits then they might officially have them categorized as fruits, whereas in America (where I am from) they are categorized as vegetables (because we don’t eat them in ice cream, WTF?). Why it matters to categorize them i really cant say. I dont even know if this clarifies anything … tomato, tomahto?

    3 years ago
  137. Sometimes, I think, persistence is the key to ACTUAL food. For example, we live in America, and the local Chinese buffet has a second menu that they only show to the workers at the local Honda plant, who are here on temporary visas. Having gotten to know my husband and I better, and knowing that we are adventurous eaters, we are now offered the second menu as well, but that took time and tact to accomplish! I suggest looking for foreign restaurants in areas that have an established population from the same place. Food purveyors have to sell their food, it’s a business after all, and are more likely to be authentic (rather than catering to the palate of the larger population) if they know they have a ready audience.

    3 years ago
  138. Hey guys! That was a great video, but I’ve gotta say, there’s one huge thing you guys have missed.
    Having been born and raised in Hong Kong, I have, of course, eaten a lot of Chinese food. But, having watched a lot of Korean stuff, I can say without a doubt that the absolute pinnacle of Korean Chinese food, jjajjangmyeon, does not exist in China. There is a dish which is called the same thing (ie. has the same Chinese characters/hanja) but it looks/tastes/everythings different.
    The other dish, jjambong (not sure if I romanized that correctly :p) I have never seen anything vaguely close to in my whole life.
    So yea, just more information :D

    3 years ago
  139. When I was in Japan last year I managed to miss trying the Japanese style curry until I was at the airport on my way home to Australia :-(

    We did have a lovely Indian curry in Kyoto cooked by Indian immigrants to Japan. So good!

    Regarding web design, I read this article a while ago about Japanese web design which is apparently also relevant to Korea (see the comments) http://randomwire.com/why-japanese-web-design-is-so-different/

    3 years ago
  140. I’m currently living in Korea and one thing that surprised me was cucumber and tomato in yogurt fruit salad because I expected it to be sweet. Oh, is that a grape? NOPE, TOMATO! On the other hand, I was used to the corn on pizza from living in Japan, but here, they just put so many sweet things where I don’t expect them! I recently had a shrimp pizza from dominos that had a garlic sauce instead of the red sauce (which, as you know, garlic anything here is sweetened) and it also had cherries on it. CHERRIES on shrimp pizza. It wasn’t bad — just unexpected. I won’t even go into the sadness I feel when I try most “cheeses” here (I’m from Wisconsin — I’m not an expert on cheese, but I’ve eaten a lot of it).

    Also, if you guys are ever in Gwangju, there’s a restaurant named The First Nepal that has wonderful Indian style curries, masala, naan, etc. We also have some pretty good Mexican food at Tequilaz. They added carnitas to the menu and they are pretty good! Both of these restaurants are in the downtown area ^_^

    3 years ago
  141. In the city I live in Malmö, Sweden we have so many different kinds of restaurants because of the mixed population. I can’t say for sure how authentic the thai, lebanese, italian, indian, greek, caribbean food is but I can say for sure that the Chinese food is altered to suit the taste buds of Sweds. I went to Beijing a few years ago and the food was soooooo good! ‘m salivating just by the mere thought of it, anyways. There is one restaurant here in this city that serves authentic Chinese food, it is a bit expensive but it is totally worth it. I’ve also noticed that Chinese food tastes quite differently from one country to another. In Hungary the Chinese food is a lot more spicy then here, since food is more spicy in Hungary it really seems as if each country alters the food accordingly to the taste buds of the population. I’d say that they have to alter the tastes so that the restaurants won’t close down due to the lack of customers.
    Japanese food isn’t well represented around here besides sushi, which sucks big time. Were is the tonkatsu, ramen, sashimi, soumen…. I miss soumen so bad ;_; The sushi restaurants serve a lot of different sushi but most of them are not like the real deal like California roll, salmon shake etc.

    3 years ago
  142. The pasta they serve in some restaurants in Italy is absolutely TO DIE FOR. The pizzas also feel… I dunno, is “lighter” the right word? Anyway, back when I was, like, 14, my dad took me on holiday to Italy and we basically lived off pasta, pizza and ice cream for a couple of weeks. It was great.

    I’ve travelled a fair amount around Europe, and I have to say that in the UK, most of the European foods they do are at least passable (can’t speak for other types of food, like Asian cuisine or South American cuisine because I haven’t really left Europe), and the one food I’ve found that is vastly inferior outside its own country is Greek yoghurt. Like, seriously. They have this thing called Greek-style yoghurt that you can buy in the supermarkets here, but the actual stuff you get in Greece is so different. It’s an almost cheese-like consistency, and mixed with honey, it’s like ambrosia and nectar. (Oh, and the best borscht I’ve ever had was when I was in Russia. I think it’s Ukranian in origin, actually. But I was nearly sick when I had it back in the UK.)

    I think we also butchered curry in some form to make a really mild version that many Brits like to eat but that isn’t actually Indian in origin. I can’t remember exactly which one, but it might have been chicken tikka masala.

    Just wondering… what’s the weirdest thing you’ve ended up eating which is purportedly foreign food from somewhere but almost definitely not the kind of thing eaten in that country?

    3 years ago
  143. I feel like you already know all my thoughts on this topic….

    Oh wait I didn’t tell you about our experience with Korean style Japanese sushi… which was as you said was FROZEN! wtf. We were so disappointed because Sydney has amazing sushi and we are friends with properly trained sushi chefs. Like we go to the sushi places in Sydney where friends work and get extras passed over the counter just for us. Sydney has real Japanese ramen too, made by proper Japanese chefs and we tried some in Korea…. yes it was kinda sad. So much sadness….

    3 years ago
    • Oh I forgot to say…. we do have a Japanese friend in Korea who is a sushi chef and makes real authentic sushi but the restaurant he works at is really fancy. Like the minimum we could possibly pay for one meal is $200 and G-Dragon is a regular there……… not exactly accessible.

      3 years ago
      • let’s bring a group of use there for 1 $200 piece of sushi, split it among the 10 or so of us and then say hi to GD hahaha

        3 years ago
  144. I’m Egyptian and this is something that only my grandma used to do when we were kids, but she’d puree fresh tomatoes with sugar and we’d drink it like juice so I’m not surprised by this tomato dessert business.

    3 years ago
  145. I’ve talked about what tomatoes are with Koreans before. Basically, I looked it up and read that any food that comes from a flower is a fruit, but a lot of fruits are used as vegetables for culinary reasons. I think–if I remember correctly–Koreans believe that only foods grown on a tree are fruits and everything else are vegetables.

    3 years ago
  146. Odd stuff, when I went to Paris I tried a lasagna there that tasted like it was made by Gods, I tried a lasagna in Rome and it tasted like… bleh… maybe it was the restaurants :/

    Another fun stuff, I think here in my country (Peru—hi!) foreign food has a similar treatment as in Korea. We have these types of food” (don’t know what else to call them) Chifa and Nikkei, Chinese-Peruvian and Japanese-Peruvian fusion cuisine respectively. It’s basically Chinese or Japanese food with a Peruvian twist. I’m not sure if the taste is too different because I haven’t had the chance to try either Chinese or Japanese food, with no additional Peruvian flavors, despite the fact that there seem to be popping up more and more specialized restaurants.

    Italian dishes get their own Peruvian versions too.

    Peruvian food as a whole is made of fusions. Long story short, lots of immigrants from Europe, China and Japan came for jobs in the early 20th century, plus all the people from Africa that had been brought over as slaves during the 1700 and 1800, and subsequently freed after our Independence from Spain. The mixture of all these cultures and foods is what made Peruvian food as it is today.

    I think I suck at explaining my own country’s cuisine but I’m no expert and I haven’t touched a history book in years so there’s something missing there, but that’s the general idea.

    3 years ago
  147. Oh. My. God.

    My worst foreign food experience in Korea was the disaster that is VIPS family restaurant. Never mind all the attempted international tragedies on display, but MY GOD THE FRENCH FRIES. My brother and I were pretty much dancing for joy on our way to our promised limitless offer of french fries until we put them in our mouth. Sugar. SUGARED FRENCH FRIES. WHY. WHY VIPS WHY.

    Oh, and don’t even get me started on the “coffee culture” there. Such a drastic increase in people drinking coffee in such a short amount of time has led to craploads of coffee franchises like Hollys Coffee, Caffe Pascucci, Coffee Bean and Tea Leaf, etc. You’d think that there would be ONE FRANCHISE that isn’t either complete and utter crap or depressingly mediocre. No. They done it.

    And Lotteria, just… no. Nobody deserves a sweet burger. Just… my god, I can’t do this.

    LOL and my inner Pam hollered at Simon’s “cocaine curry” comment.

    3 years ago
  148. I’m pretty sure tomatoes are a fruit as fruits are usually classified by whether they have seeds, pits etc in it. And as all of us know tomatoes do have seeds in them so yeah they are a fruit.

    3 years ago
  149. Tomato is a fruit because it’s “born from a flower”. Fruits are basically very very mature flowers :p So if you think about it, in biology, cucumber is considered a fruit also GASP There are a few other “vegetables” that, in the botanical world, are fruits. (A way to distinguish is that they have seeds. The seeds are the ovaries of the flower) But in the culinary world, it’s considered as a vegetable because they are savoury rather than sweet.

    3 years ago
  150. About the tomato fruit-vegetable thing. Here in Spain we don’t have that problem because we have an specific term. A tomato is not a fruit, not a vegetable, but an ‘Hortaliza’ ;) The funny thing is that if I search for an english translation of the word Hortaliza, it says ‘Vegetable’ so….. I think vegetable wins ;)

    3 years ago
  151. TOMATOS ARE FRUITS

    3 years ago
    • They are, but they should be eaten like vegetables. At least that’s what all the Dutch websites say. Also it seems that the supreme court of the United States has actually officially declared that tomates should be considered vegetables for culinary purposes… So I guess both approaches could be considered correct?

      3 years ago
      • Yes, they should… but still fruits! So I’m with Martina here! FRUUIIIITS BY BIOLOGYYYY, VEGETABLES BY CUISIIINE

        3 years ago
        • YES, I agree! :D Tomatos on cakes just doesn’t seem very tasty to me…

          3 years ago
  152. First of all, maybe it’s just me but I found that the link leading to the blog post from the video’s description box was dead – just thought I should let you guys know!

    Greece is pretty homogenous when it comes to food. It’s all about it’s feta and meat like:
    https://www.youtube.com/watch?v=iFemw_6a-Tg

    Seriously. I had to do some research for some maths coursework and 3/4 of Greece’s cheese consumption is accounted for by feta.

    In a place where it’s really difficult to even find foreign ingredients, I reckon you can imagine that there aren’t very many foreign restaurants, and when there are the food isn’t really prepared properly. We do Italian pretty well, and then there’s Indian curry that I’ve never tried. And then there’s ‘Asian’ just kind of lumped together as a whole and found mainly in the form of fast-food chains, whereby it’s just the very famous dishes (e.g. chicken teriyaki), rice, noodles and sushi (for which they don’t even season the rice). Much like Korea, everything is catered to Greek tastes, mainly in terms of spiciness. Of course, I’ve found a more proper Japanese place (kind of expensive, though) which has a larger (but still limited) selection whose dishes are more authentic. I’ve also found a little Korean place run by a family of Koreans, so it’s stiff is authentic but the spiciness has just been toned down.

    The thing that HAS hit it big though is frozen yoghurt. Oh God. Make it. Stop. It started becoming a ‘thing’ like 1-2 years ago and I swear there is one square in which there are 5 frozen yoghurt places. I counted them. WHY.

    3 years ago
    • LOL at the frozen yogurt! It was a big hit in Canada in the 1980s and there still seem to be lots of frozen yogurt places around. Personally, I like it, but don’t be fooled, it’s not really any healthier than ice cream (maybe less filling?), just kind of more cheesy tasting (like cheesecake-cheesy, not like lasagna-cheesy). Banana, pineapple, blueberry, mixed, well all the flavours are good but people do tend to go a little crazy with something new. I don’t even remember what the latest “thing” was, it was soooo long ago that new food made a hit. Canada is such a mix anyways….

      Cyber_3 – if you have to eat a vegetarian pizza, it needs feta cheese topping – yummy!

      3 years ago
      • We catch on to trends veeery late. I like it only when I’m in the mood for it, but yeah, it’s no healthier than ice cream for sure, especially after you’ve loaded it with toppings. It used to drive me nuts when my friends would lecture me on how “fro yo” was so much better than you and wouldn’t believe what I was trying to tell them. Greece tends to get short obsessions with foreign foods, and then just have the timeless obsessions with some specific Greek foods. Canada must be really multicultural, no?

        Definitely yummy! I do wonder if you guys actually get legitimate feta over there, though… I know it’s a protected name, at least (i.e. it can’t be called feta unless it’s actually from Greece). I tried “Greek yoghurt” in the UK once… IT WAS A LIE.

        3 years ago
        • We have a wide variety of feta here in Canada, some claiming to be “Greek style”, I’m not sure of autheticity though. Mainly there are wet types (in liquid) and dry(er) types (packed without liquid but still damp) and both are good. I like both but prefer the dry crumbly type. As for yogurt, again, wide variety. To me, yogurt is generally some kind of white tasteless goop that people put fruit into. There is actually only one brand in all of Canada that I eat – Liberte from Quebec. The first time I tasted it I was like “wow, so this is why people LIKE yogurt?!” It was much creamier and cheesier, like some old baboushka went out to the cold cellar and put it in a bowl for you and threw on some preserves while she was there. They have 0% fat yogurt as well, it is very popular right now but not for me. I would rather eat full fat (14%?) yogurt but less of it because it actually TASTES like something. Sometimes I will get the plain yogurt and add honey and fruit to it, but I am lazy, good for smoothies though. I don’t know if Liberte is Russian or Greek style, but it’s my style. Liberte even makes quark, who knew?

          3 years ago
    • I had no problems with the link.

      Though I find your post rather amusing. Frozen yoghurt, hmm… we don’t have that problem in my city, though central town has so many sushi restaurants now they start neighbouring each other. I don’t mind sushi, but it is getting riddiculous.

      3 years ago
      • Did you not? Ok, it must just be a problem with me, then. Thanks for letting me know :)

        Seriously. I don’t even understand the logic of these business owners. “Oh, I see there are multiple other sushi restaurants here. It seems like the PERFECT place to open my own, as opposed to in an area where there are none.”

        I can’t wait to go to university in the UK next year. London is like a mixing pot of cultures, so you can find so many varietites of authentic activities & foods relating to different ethnicities :)

        3 years ago
  153. Hey….. I went here in Daegu for proper steak.. OMG~ It was awful! They just spread BBQ sauce and chocolate on it!! And gave me this silk worms as well…. I will definitely not go back there.

    3 years ago
  154. My first trip to Costco was an eyeopening one when I saw those plates of disgusting. One of my coworkers said it was suppose to be their kimchi substitute since they don’t have it there. Also, being from Oklahoma, I miss Mexican food more than anything and I’m sad that the closest thing I’ve found is On the Border which is somewhere I hate in Oklahoma!

    3 years ago
  155. i’m currently studying in Switzerland and I live in the Italian part. The pasta and pizza here is not like Korea at all. The pasta sauces are more thicker and cheeser. The pizza usually comes with a thin crust and is never pre-cut (at the regular restaurants, if you buy it at like the grocery store cafeteria then it comes in slices) and one per person. they definitely have different sauces for the pasta here like pesto, zucchini, eggplant.

    3 years ago
  156. Tomatoes are fruit because what makes a fruit or vegetable is based on how the seeds are produced by the plant, not the taste. Cucumbers and zucchini are fruit, even corn isn’t a fruit or a vegetable, technically it’s a “grain” like wheat, a very juicy grain…… I’m not sure I could eat tomatoes in something sweet, certainly not as a topper. Freshly-picked grape tomatoes can taste like candy but…….I don’t know, it would probably take a master chef to convince me. Tomato soup cake is great, but so is pumpkin pie, it just depends how much sugar and spice you add to make the flavour a dessert.

    I can understand that food is customized to local tastes, it too bad that you have “exotic” tastes – LOL! I don’t know if you realized that even clothes are customized for local body types and tastes. I’m not talking about just size, what parts of your body you want to reveal are different around the world so that even armholes and necklines, as well as the hem are all adjusted for the country’s norms. Even if you found clothing in Korea your size Martina, it would likely be ill-fitting because the body shape “norms” used by the manufacturers are different.

    Cyber_3 – “Real Clothes” manga FTW!

    3 years ago
  157. For authentic Mexican food, have you guises tried Vatos?

    It looks legit and full of mexican deliciousness…

    You can check out a foodporn vid about it here : http://vimeo.com/49484917

    3 years ago
    • That’s ‘murican/mexican food… you just can not use the word “authentic”… stop please

      3 years ago
      • Yes, sorry. What I really meant was maybe it’s a bit more “legit” than the koreanize version of mexican food. I know S&M actually went to Mexico, but American-mexican food, to me, might be much more close to what mexican food should taste like (even though this is fusion).

        Sorry if I offended you.

        3 years ago
  158. I lived in Italy and only knew Italian pizza till I moved to Australia and saw the pineapple on the Hawaiian pizza, and I thought it was a massive slap on the entire concept of Italian pizza. I think pizza in Italy are much more simpler in terms of toppings but I always find myself craving those simpler ones. My Australian friend went of vacation to Italy and came back and said Italians have gotten it all wrong and the toppings are so boring and little and said it should be like Hawaiian and supreme and meat lover and peri peri and what not!!!Back then I was like !@*#4 but then now I know that’s the norm in most parts of the world :P

    3 years ago
    • Italian pizza is the most authentic form of pizza. Pizza in general, is different wherever you go. Toppings reflect the foods available in the area, and how those living in the area like it best. Hawaiian pizza is believed to have been invented in Canada, with pineapple and Canadian bacon. There’s clams on New Haven pizza (New England / east coast of United States).

      3 years ago
    • But Italian pizza is not only because of the pizza, it’s also about the atmosphere, something I like about Europe is that when you eat some food at a restaurant the atmosphere is just so good and authentic, eating pizza while looking over the bay of napoli, or eating belgian fries while walking along the riverside of the schelde or eating some tartiflette in a mountain lodge in the Haute- Savoie, it just gives eating a much more satisfying feeling.

      3 years ago
    • I’m kind of torn, they are both awesome. Italian pizza is simpler but it has the super tasty fresh ingredients in just that right blend but a fully topped pizza is so yummy with all the different meats and stuff on it, sometimes like a cheesy stew with a bread bottom. Maybe all the toppings are to add flavour where fresh herbs are not so available year round? Also, I have to grow my own tomatoes in Canada if I want to have the tasty ones like in Italy. The ones at the grocery store (even fancy stores) are meant for keeping/cooking, not for eating raw.

      3 years ago
    • Noooo!!! I’m Australian but I agree with you! Italian pizza is way better! Australian pizza from Dominoes or wherever is gross – and pineapple shouldn’t exist!

      3 years ago
  159. The: Your food is not our food, our food is the best! is most likely the oldest culinary discussion, so I’ll leave it to that. Though, I do have a few things to say myself, having travelled and tasted a lot of food, from a LOT of countries.

    My hypothesis for every nation being so different from each other, goes to how each and every ingredient can be found, is grown or made.

    Yes, that is different depending on where you live. Check your own nations regulations for farming, and you might find something interesting.

    Not to mention, how many chemicals or polutions that can influence the tastes.

    And the culinary culture as well, since all pallets prefer different things.

    And here are a few examples of random encounters.

    Gelato, or ice cream… Holy smokes, Martina and Simon, I hope you get the opportunity to go to Italy one day, because their gelato is AMAZING! Food in general in Italy is super, duper yummy, but their ice cream is out of this world good, in comparison to several nations.

    I ate ice cream in China, it tasted like something heavily chemically produced… kind of scared me a little. Ice cream from my country (Sweden) uses a lot of milk based products, which is slowly getting bad, because I found out a while back my expected lactose intollerence is slowly building (cannot drink milk anymore :( )

    Pop corn, is another one of those strange things. Here (Sweden again), popcorn is usually lightly salted and has some butter. American popcorn (yes, I’ve tasted), was, to mee, very buttery and felt very fattening. On the other hand, when I was young, we went to France and there was pop con by the hotel mini bar. I, being the popcorn lover, stole that bag and proceeded to eat. It was utterly disgusting. There was no sla,t but a caramalized cover of sugar.

    Meatballs… I’m from Sweden, meatballs is part of our modern culinary culture. When I studied in China, I went sometimes to Ikea for a Swedish-cuisine break. They had meatballs, but I’d prefer to call them meat-what? It was the strangest, most bizarre taste ever, and this was in IKEA. Everyone at home thought they had the same meatballs all over the world, apparently not. The shrimps and pastries were the same though, which is probably why I ate a lot of shrimp sandwhiches… just wish the bread wasn’t sweet though.

    Korean bulgogi pizza. Bulgogi was the first Korean dish I ever tasted, and it still remains as a top favourite. When I went to Korea, 2005, we ate a lot of bulgogi (mainly because we didn’t know what else to try, and we were chicken). One of these dishes was bulgogi on pizza, that, somehow, wasn’t extremely sweet (though sweeter than what we usually eat). It was delicious, but so strange. I should not complain though, pizza is so different depending on where you live. I’ve tried Italian, which is my personal favourite, but like I heard on a food program once, it allows us all to experiment, which is probably why it is so popular in the world.

    Finally, I am pretty sure many of these principles apply to sushi, thai, kebab and curry as well. Still, this really makes traelling more exciting to me, because you can get to try so many different things.

    3 years ago
    • Are you sure it is lactose intolerance? People’s body chemistry can change enough over time to make you lactose-intolerant for sure (doesn’t happen often, but it does happen) but when it comes to ice cream, both my husband and I have found that there are fewer and fewer we can eat without feeling ill and neither of us is lactose-intolerant (were checked for this). I don’t know what ingredient it is (in Canada/U.S.) that causes it to be bad for us, but right now, the only ice cream we can eat is Chapman’s. It is made in Canada and it’s actually pretty cheap but all the ingredients (except for exotic vanilla, chocolate, etc.) are sourced here and it is tasty, even if sometimes kind of basic. We can’t even eat most “organic” ice creams any more. I would say it was “tartrazine” or “cellulose” (wood chips? ack!) but those don’t seem to be consistent ingredients. If anyone knows, I would certainly be interested in finding out.

      3 years ago
      • 90 % of all Asians are lactose intolerant. Since I am born in S Korea, it would surprise me if it was something else. I get a slight stomach ache when I drink pure milk, had this problem growing for a while now. Ice cream has less lactose (according to the institute here that informs around food), so it probably explains why I don’t notice it. I am currently nearing 26, had no problems until the last few months, so I call myself lucky I could drink milk before this. Sweden is one of the biggest milk-drinkers in the world per capita. Most people here are naturally immune for many generations, but probably am not. I did drink a ton of milk growing up, so it probably slowed down the process. But I stopped drinking when I became an adult, so that probably has made things worse.

        3 years ago
        • Ah, you may have hit the nail on the head already then. I watched an entire episode of a Canadian science program where they talked about food allergies and lactose-intolerance and one of the keys to overcoming it or improving your tolerance is to have steady daily amounts of the allergen, like half a cup of milk. If you are of Asian heritage the stats are in favour of you being lactose-intolerant but they are discovering that part of that is the lack of cow’s milk in the diet of mothers and children – if you drank a lot of milk as a child, it seems somewhat unlikely (still possible though). I know of many Asian heritage kids that were born in Canada that grew up drinking milk and were never lactose-intolerant even when most of their family was. You could try acclimatizing yourself to it again, if you like milk products (what about cheese?) There is an easy test for lactose-intolerance so that you can be sure though.

          3 years ago
    • Where in China did you have ice cream? I found out from my boyfriend, that Harbin is famous for the creamiest, richest ice cream in China. According to him, if you go to the Heilongjang province, you can have huge varieties of ice cream offered to you.

      He may have gain weight just from eating loads of ice cream while visiting his grandparents…

      3 years ago
      • I went to Chengdu in Sichuan… and I am going back in autumn to study again in Shanghai. We’ll see, maybe the ice cream is better there.

        3 years ago
        • If you ever get the chance, head to Harbin to check out their ice cream… and sausages.

          3 years ago
    • It is funny how you mentioned popcorn. My nephew ( who is American but living here in my island for years) commented just yesterday about how the popcorn here is weird for him. He preferred the buttery, oily, salty American popcorn to our popcorn which is usually less oily. We also do a lot of caramel corn here.

      I also like cheeses corn where they put a light cheese flavoured powder on the popcorn.

      You are so right about the argument about authentic food being a really old one. It does have to do with several factors. For instance, I cannot get cilantro here and so guacamole or other Mexican food is pretty rare. We also have no Korean food here. I just recently found a tiny jar of kimchi is the Asian market for like $13. It is just not something that locals here are interested in. A few places have started doing sushi roll orders and there are maybe 3 Japanese restaurants on the island and some of them may have a special sushi nights. One thing that was cool is that since we have different types of fish here in the Caribbean, I got to taste a barracuda roll. Barracuda is not a normal sushi fish.

      3 years ago
      • I used to live on cheese popcorn in high school! It’s just a powder, but I could never make it myself like in the packages. I admit that I do like buttery/salty popcorn too (made at home, not from the movie theatres, that’s TOO MUCH OIL! they call it “real butter(TM)”), but also salt and vinegar popcorn (it’s also a powder you can get to put on).

        Barracuda rolls sounds interesting! Now if I go kayaking in the Carribean again and I see a barracuda, I’ll just say “I’m-a-eat-you!” to it – LOL! I always thought that cilantro would grow in any climate (it grows in India and Canada, those are both extremes!) but I guess that’s like, why are there no limes in Korea? Is it a taste thing, or a growing thing? I don’t put cilantro in my guacamole (is it not authentic?), even a simple one with white onion, chilis, salt, avocadoes, and lime juice is really nice next to salsa and corn chips, I make it all the time – I should try adding cilantro next time.

        3 years ago
        • I wouldn’t like to meet a barracuda when kayaking, those things are terrifying. We also do marlin, and they are also pretty scary when you meet them out in the water. Lately lion fish have been invading our reefs ( the poor reefs can’t handle the invasion of a non-indigenous species like that ) and the fishermen have been considering how to market lion fish to locals.

          3 years ago
        • Yikes! I guess that it was a baby barracuda. We were kayaking in open kayaks in a mangrove tidal marsh and we were, literally, paddling fish instead of water. Luckily, we only saw one barracuda.

          3 years ago
  160. So Indian food in NA verus India
    I lived in India for four months and I grew up in North America.
    There are Indian places here in North American that are similar to what India food is like in India

    The problem is that a lot of NA Indian food comes from only ONE region of India – India is HUGE country with VERY DIVERSE food! I can’t stress this enough! The super spice I experienced in Northern India was dulled down with cream and cucumber in the south – also styles are different – more Dosa, wraps, type food in south – and the closer you get to China the more emphasis on Rice based dishes (curry) where other parts focus on Tandoori dishes.

    Anyway – NA Indian food is
    1. Only really from one part of India.
    2. SUPER toned down on the spices
    3. MUCH cheesier
    4. You don’t eat rice AND bread (roti, naan etc.) you eat with one or the other – ppl in NA are always ordering a side of it – when your dish comes with rice. WHYY

    Ok tahts all I know :)

    3 years ago
  161. Perth is really good for multicultural foods! There’s an Indian restaurant on the corner of my old street(which is just one street over from where I am now xD) and there’s an international food court a few streets up the road from that which has Indian, Singapore, Malaysian, Thai, Japanese, Chinese, a Carvery, and recently French was added lol. There are two fish and chip shops on the same street which is within walking distance, a cheesecake shop a bit further past the Indian restaurant, and a bubble tea shop just up from there a bit. There’s also a kebab shop across the road from that food court, a Mexican restaurant a couple of minutes away, bakeries and cafe’s scattered everywhere, and that’s only around here. The City and Northbridge have a heap more stuff to :D. I’d definitely say Japanese and Chinese are the most common though.

    I’ve been using Chicken Katsu as a baseline for testing out Japanese places and they all taste different, but I don’t know if it’s just their own recipes or if one is actually closer to authentic Japanese cuisine than the other. I haven’t been overseas yet so I dunno xD.

    3 years ago
    • Where do you go for Korean here? My favourite is Poppo’s on Barrack Street in the city but do you know of any other good ones?

      3 years ago
      • Ohhhh? A fellow Perthian? Hiiiiiii :D. I’ve only been to Arirang KBBQ(also on Barrack St but there’s a smaller bibimbap shop in the food court at Raine Square) which I really enjoyed but I have nothing to compare it to lol. But since you’ve suggested a place I shall go check it out soon ^^

        3 years ago
        • Yeah – definitely check it out if you want to try something different then! I’ve also been to the Took Bae Kee II on Barrack street but I’ve heard the first Took Bae Kee is better – I think it’s on Hay street but a bit further east of the centre.

          3 years ago
  162. Isn’t the definition of fruit that it has to grow on a vine and have seeds while vegetables grow in the ground

    3 years ago
  163. When my brother and I were in Korea our friends took us to Primo Bacio Baci, and holy hell, my mind was blown. Best Italian I’ve ever had. I still get major cravings for their Pane (cream sauce pasta in bread bowl) and the gorgonzola pizza dipped in honey. I KNOW it sounds disgusting, and I don’t normally like gorgonzola OR honey, and the combination is just so damn weird, but wow. SO. DELICIOUS.

    3 years ago
  164. Now I’m hungry. Thanks guys. At least it’s not one in the morning like it was the last time there was a food related post.

    3 years ago
  165. I hate sweet stuff in savoury food so much! Sultanas or apple in curry is my worst nightmare! Sounds like I’m going to have to stick to Korean food in Korea… Are there at least ingredients to make your own Indian or Thai curries in Korea? Or a decent range of flours that you can make your own pizza dough or pasta?

    We have fairly good international food here in Perth (Australia) because we have people from those countries making the food or enough people that there are lots of import products. However, when I lived in Finland… lets just say someone once put tomato sauce/ketchup in pasta and I was horrified. I’m not Italian but my hometown is filled with Italian migrants so I know what Italian food is meant to be like! It was so sweet too!! :( Sadness T.T Also the ingredients to make my own Thai curry there were ok but not spicy enough. I know there are some Finnish people that can handle spicy food so why aren’t there more options for people who like spicy food? Also, I once made a Korma curry from a jar in Finland (it was pretty good actually!) but my host family proceeded to eat it with jam! Sweet jam… NOOOO!!!!!! Rakastan suomea paitsi kansainvälistä ruokaa siellä on ehkä vähän erikoista…

    3 years ago
    • Scandinavians love their jam. My (ex) step mother puts it on EVERYTHING, from pizza to stew to tacos..

      3 years ago
      • I find jam too sweet to put on bread so that sounds so terrifying! Having said that the same person who put ketchup in pasta also made a really good Greek lamb recipe and cooked salmon to perfection… I think everyone just has different tastes. But jam on tacos or pizza!!! That makes me so sad.

        3 years ago
        • I just wanna point out, I have never heard of such a thing, and I’m from Sweden (in Scandinavia). In which, I cannot say anything about either Norway or Denmark, but jam is generally considered for dessert, unless it’s lingonberry. Lingonberry and gelatin based products are used as a compliment for example stews, but I’ve never heard of anyone putting it on pizza or tacos. That’s just gross.

          3 years ago
        • Yeah, I’m aware not everyone does this. And I was in Finland not Sweden. I stayed with three different host families and one put jam on curry and the first put ketchup in pasta. The other one did nothing of the kind. But lingonberry does work well with reindeer or elk meat – probably because it’s bitter not sweet.

          3 years ago
        • Ketchup in pasta is pretty commen, usually with slices of hot dog. Kids eat that a lot here. Genuine italian food is so much better though. When I was in Rome I pretty much ate myself to death. Luckily there were no jam there, so my step mother coudn’t defile the lasagne with jam as well ;)

          3 years ago
        • ew… lasagne with jam…

          3 years ago
  166. This made me think of this quote:
    “Knowledge is knowing that a tomato is a fruit, wisdom is not putting it in a fruit salad.”
    ― Miles Kington

    3 years ago
  167. I was watching the next video on playlist mode when this advert came up. I’m coming Korea! lol :P

    3 years ago
    • LOL This happens to me ALL THE TIME!!!
      I get really excited for a moment (especially the prices, haha) and then I tell myself “hold your horses. you need a visa first!”
      Soon, Korea, soon!
      (Too bad it doesn’t state if it’s dog friendly…)

      3 years ago
    • You should use AdBlock! :)

      3 years ago
      • you definitely should not! way to not support the creators
        shame on you! remove adblock now and forever!

        3 years ago
      • Sorry, downvote. No you should not, if you want to support eatyourkimchi- their money comes from ads, so watch the hell out of those ads.

        3 years ago
        • Use adblock, but whitelist the sites you want to support, like EYK. Then everyone wins ^_^v

          3 years ago
      • not sure here…but i think they dont get the ad money if you block them. I leave them so eatyourkimchi gets paid. anyone know for sure?

        3 years ago
        • same with all youtubers
          they only get money when the ads show and a bit more if people click on them

          3 years ago
        • Yup, same goes with the ads on their website.
          I never use AdBlock anyway, eyk or not, it may be a bit inconvenient for me but so many youtubers make a living out of videos they worked really hard on.. Why not support them? :)

          3 years ago
  168. So there was this one time, in Hongdae, that I was really craving some American food, and I went to this place called Burger B, and my friend and I shared two burgers aaaaaaaaand they were really good……

    EXCEPT for the burger which claimed to have “gorgonzola” cheese on it. Um. No. Whatever it was, was NOT gorgonzola. It was cheese, yes. Gorgonzola, no. I couldn’t even tell you what kind it was, and I am a cheese addict. But it was sweet. Oh so sweet. And then my American brain was like “that white dipping sauce they brought out with the fries HAS to be ranch, because what else could it be?” Having watched Simon horde ranch I should have known better. NOT ranch. SO sweet….and a total mystery as to what it was. I actually spit it out my palate was so surprised.

    All in all, NOT a bad experience eating burgers in Hongdae at Burger B. I would actually recommend it if you are craving a burger. Their fries were AWESOME.

    And, of course, the awesomeness of Monster Pizza cannot be outdone. :) Greasy, cheesy, thin crust. Boom.

    3 years ago
    • LOL! Maybe the white sauce was mayonnaise. People in Quebec (in Canada) eat mayonnaise on their fries, there are even different varieties of mayonnaise for this. You will even see packets of mayo for your fries at all the fast food chains (McD’s Burger King, etc.). Personally, I don’t get it, especially when poutine is so much better and right there too, but hey, to each his or her own.

      3 years ago
  169. Ohhh this topic is fantastic! :) I’m a total foodie, and back when I lived in Korea I often felt…cheated! Korean food is amazing, don’t get me wrong, but whenever I’d try to turn to any sort of ‘foreign’ food I’d get a ‘HAHA, not what you were looking for!’ in my face… There were couple exceptions, but I learned to stick to Korean food or cook at home otherwise.
    Still my biggest disappointment, next to being unable to find really GOOD Japanese ramen (@simonandmartina:disqus I feel your pain Simon.. I spent so much time in Japan, and Korean ‘Japanese ramen’ is just..wrong..I was so sad the first couple times I tried to find ‘The One’), was the complete and utter lack of UNSWEETENED dairy products..Sure once or twice I’d be able to hunt down a sad little pack of unsweetened yogurt, but mostly it was useless trying to find THAT and sour cream (I’m from Lithuania, sour cream or ‘creme fraiche’ is a staple, it’s in our blood xD)

    I even have a little story about this whole food thing: In May Korea University had an International Festival, where exchange students represent their countries in booths, with all kinds of foods and games prepared. So I decided, with another Lithuanian person, to set up a Lithuanian booth as well. One of our ‘meals on offer’ was supposed to be potato pancakes with sour cream…but no one could find it anywhere other than Costco (and being students, most of us didn’t have ‘access’ to Costco), so we had to ask the mother of one of my Korean classmates to pick up some sour cream for us. It took her two trips to actually GET sour cream. It was like Mission Impossible, just with dairy.

    Another thing that I never understood, and actually got angry about after a while, is the lack of ‘regular’ bread. Sure, I get it, white bread is the norm here, but seriously – with all the bakeries scattered about, boasting to be ‘European style’ (I’m staring at you, Paris Baguette), finding non-white and non-sweetened bread was impossible. I had to go to Itaewon to hunt down a loaf of sourdough bread (still not what I craved for, but better none the less), so after a while I just gave up. Even their curry buns are sweet! It’s an abomination! Next time I go to Korea I promised myself to get a portable oven and bake bread myself -_-

    Plus, I know this is kind of an ‘adult’ topic, but Korea seems to be allergic to foreign liquors. I’m so used to being able to buy a good bottle of wine or rum without breaking the bank that when I first went to Home Plus for wine and realized I’d have to pay like 40-50 dollars for a ‘decent’ bottle, it was like a punch in the gut! On the plus side, there’s a guy in Busan who imports Lithuanian beer XD (I don’t drink beer, it just felt like I’m closer to home lol)

    On the other hand, one food that did kind of stick to me was Sweet Potato pizza…first time I had it I just felt like What the HELL is this!! But strangely enough, it became a love. I dislike almost all other kinds of ‘Korean pizza’ that have random toppings (potato and sausage?!), but those that have sweet potato mousse are usually quite good! It doesn’t compare at all to Italian pizza, but I treat Korean pizza as ‘exotic food’ x) hehehe…
    Oh and Korean fried chicken…every country has their version of fried chicken, but I think Korea really nails it! Such a perfect food for parties/drinking XD

    3 years ago
    • Calling all Rum Bibbers! Come to the land of the rum that made rum! Alas, the distillery has just recently closed for the first time in over 300 years due to the economy. But hopefully it will reopen soon.
      http://www.tammileetips.com/wp-content/uploads/2013/08/Mount-Gay-Rum.jpg

      3 years ago
      • Aaaaaaand now I need to come visit you Natz! I am picky about rum. And that looks amazing.

        3 years ago
        • It is amazing. I usually take bottles of it as gifts for my friends who think rum is cheap liquor only suitable for mixing with coke.

          http://www.rumgallery.com/_Media/mg_scbr-ok-use.jpeg

          3 years ago
        • That’s where I am picky: cheap rum you get at the bar that has to be mixed with coke to be palatable, boo. Amazing, smooth, barrel aged, dark brown awesomeness? Mmmmmmm.

          3 years ago
        • My point exactly. Good rum is so smooth, like scotch or brandy. I tried to send Simon and Martina a bottle but they wouldn’t let rum travel by post. Alas.

          http://www.refinedvices.com/newsimages/rum/mountgayextraoldangle.jpg

          3 years ago
        • I may have just found a website that sells this. And now that I can actually ship alcohol INTO Pennsylvania (until very recently, very illegal) I may just have to get a bottle to sample. And sample some more. And not share at all….MY RUM! *slaps hands*

          3 years ago
        • Go for the extra old. It is glorious.

          3 years ago
        • Glorious Extra Old it is. Thanks Natz!

          3 years ago
        • AH DAMN! Getting good rum here is SO DIFFICULT! Lots of whisky, but no good dark rums, you know? Our friends are visiting us this month, two of them, and we’re asking them to fill their suitcases with rum.

          3 years ago
        • Alas, I did try but they were like, alcohol is on the no post list. Bah!

          3 years ago
        • If you don’t tell them what’s in the package they’ll never know….that’s how I send wine and such to my parents and friends that live in different states.

          3 years ago
        • Aaaaaaand now I want rum (not any rum, only the rum you are posting pictures of) while I am sitting at work. Natz, you are my new favorite bad influence. :)

          3 years ago
        • I know! She is my old favourite bad influence? ;) Not old as in elderly, but old as in not new, right?

          3 years ago
        • Some more bad influence. We make a drink with rum here called rum punch. It is basically rum, simple syrup, bitters, limes. It kicks a punch and is flavourful, smooth and delicious.

          3 years ago
        • Yum. YUM. That sounds like a perfect “after a long day of work and homework” drink. I’m officially taking notes. Keep em coming!

          3 years ago
        • It is very refreshing. But I think you would also have to look for Angostura Bitters which is a vital ingredient made from spices and herbs. I also put fresh nutmeg in as well.

          Edit: the recipe is as follows
          1 sour- lime
          2 sweet – simple syrup
          3 strong – rum
          4 weak – water

          Mix the ingredients with those proportions, add bitters and nutmeg at the end. Sometimes it is good to let it sit for a few days to let the flavours meld.

          3 years ago
        • Thanks for the recipe Natz! The liquour board in Ontario just featured Angostura bitters in its latest magazine but their recipes are always……have left me wanting. I would kill to get some cachacas in Canada as well – my husband is a big fan of caipirinhas. I once brought my Dad a 15 year old rum back from Cuba and it is the only time I saw him drink it neat – still rationing that bottle to this day. Why are flights to Barbados so expensive?!!!!! ;_;

          3 years ago
        • Dude, the flight price thing is ridiculous. It is worse from Europe. The actual ticket cost is actually low, but the taxes and fees are reeedeeekooolous.

          Really quite sad too because most of our tourist market comes from Europe. We used to get a lot of Canadian flights too. West Jet also flies here from Canada. Is that less pricey than Air Canada?

          A good bottle of rum is a special thing. Cuba makes awesome rum as well.

          Sad fact, Malibu rum is also made here in Barbados, but it is owned by an American company. The shame of making that suntan lotion reminiscent beverage burns me deep.

          3 years ago
        • I CAN get that here in Pittsburgh! My favorite remedy for a sour tummy is bitters and soda, and Angostura is the only kind I buy.
          I will also check around to see if they sell that brand of rum locally as well. Sometimes Pittsburgh manages to surprise me on the excellent selection of decent liquors, as long as you don’t try to go to a liquor store too near the college campus.

          3 years ago
        • Ah! So great that you can find it there. I visited Pittsburg last summer and went to the comic museum. Fun times!
          There is a drink here made by angostura called Lemon Lime and bitters which is really good when you have an upset stomach and is delicious too.

          Also, there is Jamaican style rum punch which has juices in it. It is slightly different. Our rum punch doesn’t normally need juice added but you can if you want.

          3 years ago
  170. Italian food in Brazil is pretty much accurate (well, at least in south Brazil), except for pizza.

    Don’t get me wrong, I really love the cheese-and-tomato-sauce kind of pizza, it’s my favorite actually, but here in brazil we just took it to a new level. We have strogonoff pizza, barbecue (with real meat, not mcdonalds style) pizza, chicken-cheddar- palm heart pizza, chocolate with strawberries pizza, ICE CREAM pizza and the list goes on. A common pizza place usually has between 70 to 100 (some times even more) different pizza’s flavours. If you don’t know what to choose, don’t worry: in Brazil you can eat pizza rodízio-syle (like at a churrascaria). All-you-can-eat slices.

    3 years ago
  171. The day a decent Korean resturant and a Coco curry opens in Oslo I will shed tears of joy. Until then I have to get my korean and japanese curry fix in London where they charge you extra for side dishes *tears*

    3 years ago
    • The day Coco Curry opens in Oslo is the day everyone goes into deep debt. You’ll order it all the time. You’ll have to mortgage your home, sell your TV. It’s all we want to eat, all the time.

      3 years ago
      • Hey ,it’ll be worth it. Who needs a tv? I don’t need to watch season 4 of game of thrones! Wait….

        My final meal before leaving both Tokyo and Seoul was Coco Curry *sigh* good memories…

        3 years ago
  172. I also make yellow curry from time to time. Not sure it’s the same as in Korea, but I make it with orange juice and that’s what makes it sweet. And I love corn on my pizza! And.. I’m from Germany but studying in France so YAY for Live Chats! :)))

    3 years ago
  173. I think Pizza was the first major foreign to be introduced to Norway back in the 70s and it have now become a staple in norwegian diets. We eat a ridicoulus amount, both orderd and frozen. You can get legit italian pizza in pretty much every major city, but most delivered pizza is more in the chicago deep dish style with a nice thick crust. What I find interesting about foreign food in Norway is that which each trend, they keep making “fusion food” in order to keep interest. Usually in the form of a pizza. So you can get taco pizza, kebab pizza, and thai style pizza. I am still waiting for the sushi pizza.

    Mexican became quite popular later, but it has definatly become “norwegianized” it is not as spicy, people rarly use rice, beans or even guacamole or sour cream. you can find genuine mexican food, but that’s not how most people eat tacos at home. We also usually use the crunchy tortilla shells and not the soft kind.

    Chinese and indian is quite commen too. The go to dishes being shop suey and Tikka Masala. I feel like there isn’t much variations in the standard dishes here, it all kind of taste the same and I don’t know of a single place that serves decent Dim Sum, which is killing me *tears*

    Kebab (shwarma) has become the go to post drinking fatty food, and there’s a kebab shop seemingly on every corner. It is usually eiter served in a pita bread og over french fries. It is delicious, but I have heard people complain when they’ve been abroad and orderd kebab they were upset that they didn’t get “proper norwegian kebab” which is kind of hilarious.

    Sushi has become really popular as well, and it seems prety close to the original (I can’t eat sea food :() I guess since we have a lot of salmon and such ourselves? So you can get the standard stuff. Thai is also becoming more popular and it’s is pretty good, just maybe not as spicy as it could be.

    3 years ago
    • Shawarma pizza?!!!!! That just sound so intriguing and potentially delicious!

      3 years ago
  174. Curry, abiko curry cocaine :3

    3 years ago
  175. I live in America and near NYC at that…Even if the local spot isn’t authentic, I can always go to one that is authentic when I venture in. We also have too much Italian food. I mean, granted Italian is…fine, but there are few really really good italian places and I prefer the more Mediterranean style Italian food than the EVERYTHING IN MARINARA style…is that even a style? Anyways, There’s always at least 10 pizza places to chooses from and you always pick one or two that taste amazing and cost more and one that’s really close to your house that has cheapy cheap pizza. Also, we (Thankfully) don’t have alot of Chinese Chinese food, it’s mainly cantonese and occasionally dim sum if you are lucky (I’m sorry I went to china and don’t really like real chinese food–especially that vinegary soup served with like EVERY meal). I also find most japanese food isn’t necessarily inauthentic so much as very limited. It’s always a large sushi/sashimi menu, a few apps like gyoza and edamame, a bunch of stuff smothered in Teriyaki, and a couple noodle dishes. I like places that go for some of the street food like Okonomiyaki and Takoyaki. I actually often wish we had more korean restaurants or maybe there isn’t really a community of korean people around where I live? I LOVE actual korean food!! I’m a huge fan of kimchi…people think I’m weird, but MAN is it Yummers!!!

    3 years ago
    • What I found really interesting about chinese in NYC is that they always had sesame chicken, but I have yet to find that dish anywhere else XD
      With you on the korean food and kimchi! Delicious!

      3 years ago
      • What I found weird is that “sweet and sour chicken balls” are everywhere in NA at Chinese food places (I know they are not authentic and more for children) but when I was at a work banquet in China they served an entire fish (with the sides finely chopped outwards) with sweet and sour sauce – it was a little strange…… I also don’t like authentic Chinese food most of the time. It’s not that I like the Canadianized fast food version the best, it’s just the things in restaurants in China are…..scary somehow. I do like home-cooked Chinese food the best!

        3 years ago
        • I have yet to have genuine chinese food, but I really like what you get in China town in London and New York especially the dim sum. I feel that chinese food in Norway is pretty plain and they use a lot of salt and it is always the same: Chicken, pork or beef in either sweet and sour sauce or shop suey over rice. There is no variation.
          Lol, see what you mean with scary, first time I was in China town in NYC I did a double take at the red ducks hanging in the window XD

          3 years ago
  176. I like (and agree with) your point about having a diverse community, and being able to find authentic tastes – I feel that Australia is a bit like that :P

    3 years ago
  177. I live in a town called Cabramatta in Australia (NSW) and I’m basically surrounded my Vietnamese food you can’t get away from it

    3 years ago
  178. In Barbados we also put corn on our pizza. Alas, I will be disowned as well. I guess because we are very British influenced.

    3 years ago
    • Natz NoooOOOOooooOOOO! Not you too! Not…you…too

      3 years ago
      • corn on pizza is really popular all over europe! as a canadian i once considered it horrific but to be honest… i like it now :) in the right context at least. don’t you put no corn on my pepperoni!!!

        3 years ago
      • Lols. My step brother who is from Brooklyn came to visit once and was disgusted with the presence of corn on my pizza. His words were ‘ That ain’t pizza son, naw’. We do corn, green peas, onions and cheddar cheese.

        Now that I know better, I never touch that stuff.

        3 years ago
        • I’ve never actually had green peas on pizza. That’s something totally new!

          3 years ago
        • I bought a veg pizza slice for my nephew yesterday when we went to watch The Lego Movie (Everything is Awesome!) and it had green peas and corn on it. Delicious.

          3 years ago
        • Everything looks great after a $37 cup of coffee? LOL! That movie WAS awesome!
          I used to have a roomate that could put anything in a salad and make it great. She often put corn and peas in, thanks to her I learned to branch out my tastes. I could see these being good on pizza but there is probably more to it than just slapping them down with the same sauce and spice combo as in NA.

          3 years ago
        • Lols. So many of those jokes were lost on my nephew. It was basically an allegory, plus the awesomeness that was Batman. When he stole from Han and Chewbacca. Bwuahahah! And then when the astronaut finally got to make his spaceship. Best Sequences Evar! Trust me one day someone will find themselves buying an AWESOME $37 cup of coffee.

          3 years ago
        • First Try! That was hilarious when he stole from Han and Chewy and it was super awesome with the spaceship! I also liked when they were blowing stuff up at the construction site and then referred back to the instructions to see if the explosion was the same – and it was! And the little “moving from area to area” animation was super funny/cute! I’m not sure what you mean about an allegory though, care to expand on that?

          Cyber_3 – has no irl adults who like LEGO to talk to this about…..my husband hasn’t seen it yet.

          3 years ago
        • It is allegorical in the way it lampoons the way that societies think that to keep everything safe and stable, things should never change and you must always follow the rules and be happy all the time.

          Like when the kitty finally let herself get angry, after a whole lifetime of surprising the bad feelings inside. Within the chaos of not following the rules, there was ingenuity and development and growth. But the fear of wanting everything to stay the same and be safe and unaltered causes stagnation and even dictatorship.

          Actually it makes me think of the situation between North and South Korea right now and have development has stagnated in n. Korea but s. Korea has been developing at an alarming rate. I was just thinking about that earlier.

          I watched it because I was an animation major and I was thrilled with the concepts, style and production. I loved how they would do a wide shot of some scenes, like the pirate ship arriving at the tower and put in the childish kiddie sound effects to emphasize the silliness.

          3 years ago
        • Animation major? Colour me jealous! I took a few courses in high school be ended up in engineering instead. Any obscure and cool recommends? Do you like Patrick Boivin’s style (ex. Bruce Lee vs. Iron Man)? Yeah, those wide shots with the funny sfx are what I was talking about. Are you jealous yet, Simon? XD

          I see what you mean about the movie being an allegory in that way. And I think it also shows (in this same vein) how you can’t have both the beautifully built sets AND crazy creations together (from the same pieces) without a lot of chaos. Just like, in order to break free of a totalitarian regime, you can’t expect it to be easy or safe. Sigh. Not that I’m saying that about Korea, it’s just an example.

          Perhaps I was just more focused at the time on the way kids look at Lego (went with my 7-year-old son). I thought it was really great that, while they showed creativity as very desirous, that kids who like to follow the instructions were not held up as “bad” and how sometimes, when you like that part of Lego, it’s hard when you first start to build your own creations to not be discouraged when they don’t work out right away (not as much instant gratification as building a set). Maybe that’s more a portrait of my own childhood with Lego than my son’s though. We try to build great ball contraptions and buy sets just as much for cool pieces as for what it makes and frankly, I enjoy LEGO even more now than as a kid.

          I think that the kitty was much better after she let it all go. I read/saw on tv a loooong time ago (and have always found it to be true in my life) about how, in trying to hold in the bad feelings, you end up holding in more than in your intend, you end up holding in all types of feelings because your “filter” doesn’t have the ability to pick and choose your feelings well. And the harder you try to hold in the bad, the less good feelings can get out and you end up as a welled up and unable to express much of any emotion at all. While I would not take out my bad feelings on someone else, I do try to find ways to express them so that my feelings can flow more easily overall and I find I’m happier over all that way. Ummm…..yeah. That kitty was really cute.

          I’m kind of disappointed in a way that Lego made sets for the things in the movie. It would have been cooler in my opinion to just offer up the instructions. BTW, all the instructions for every Lego set ever made are available free online – isn’t that cool? Now if you want to build a set and you think you already have the pieces, you can!

          3 years ago
  179. I think in Melbourne, it depends where you go to eat. The local/suburban restaurants are quite often “Australianised” with regards to Indian/Thai/Sri Lankan curries (my family background is Sri Lankan), and almost all Asian foods at the bigger restaurants are iffy. If you go to the more ‘foodie’ locations or the smaller family-run restaurants – China town in the city, for example – the food is much more authentic. The first time I went to a good Korean restaurant in the city, the wait staff were watching anxiously as my cousin and I looked at our food. The finally broke, came over to the table, and told the proper way to eat the dishes (they were so lovely about it; they even explained how the name of the dishes related to the way they were supposed to be eaten!)

    3 years ago
  180. I’m seeing a common theme in the comments, it seems like all the Italian, Mexican, Asian, BBQ places all have a touch of their own country in them. Maybe that’s what makes it so unique.

    3 years ago
    • I think it’s also partly because the chefs, if they are from the country of the food that they’re serving, don’t want to freak out their customers with potentially strong flavours, and so tone it down to make it more like native food. For instance, some countries love spice, but if they exported the food they’d add less chilli to prevent death-by-jalapeno abroad XD

      3 years ago
  181. I loved this TL;DR – really really funny :) Thanks!

    3 years ago
    • Glad you liked it!

      3 years ago
      • I really miss authentic Japanese food ;_; You guys should try “kare udon” it’s like japanese curry and ramen mixed together – and yes, it is just as heavenly as it sounds. My favourite was the one with tonkatsu on top ^_^ (not to be confused with tonkotsu which is also delicious but means pork bones!)

        3 years ago
  182. I got used to places like Taco Bell for “authentic” Mexican food growing up then one day I went over to my exs house, who was Mexican and his mom cooked me REAL mexican food….it was disgusting. It was cow tongue covered in cilantro. I hate cilantro and the cow tongue tasted like cat sh*t but I ate it anyway because I didn’t want to be rude. It turned me off Mexican food until I discovered 2 authentic Mexican restaurants by be and they have the best food, which is a little Americanized but whatever. Italian food is really a hit or miss for me, it seems like family owned Italian restaurants are better than chains. BTW tomatoes are a fruit, I remember having this argument back in high school, it has something to do with the seeds.

    3 years ago
    • cow tongue is delicious and it’s authentic Mexican food so go back and stuff with Taco Bell shit and shut up

      3 years ago
      • I’ve never met anyone so personally offended by my personal opinion.

        3 years ago
      • I don’t dislike the taste of cow/ox tongue myself, it’s quite tasty, it’s just that it feels a bit like french kissing a cow when you feel the large tastebuds against your own tongue – JIBBLIES! Just never close your eyes while eating it – brrrrrrrr! ;)

        3 years ago
      • Hahah, some people are squeamish with parts of animals they aren’t used to eating. Cow tongue is meaty and delicious, so is oxtails. In my country we love chicken feet, pickled. On the other hand, I refuse to eat fish with heads on it. Whenever my mother does whole fish she has to remove the heads for me or I will not touch it. Something about the dead glassy eyes staring at me. So lame I am.

        I have probably eaten at Taco Bell once in my life. It was under duress and I got a tummy ache after and refused to ever do it again because it was too greasy for my stomach. But a lot of people have acclimated to that style of food and love it. Different strokes for different folks.

        3 years ago
  183. I remember going to Taiwan a few years ago and they were asking me about English food and I mentioned Yorkshire puddings and they were like ‘oh what is that?’ and I just blanked because I had no idea how to explain it to them because I don’t even know what they’re made from and they kept asking if it was a dessert and I was like no you have it with gravy and they were just so confused.

    3 years ago
    • well its made out of the same stuff as pancakes so in sense they where not far off when they asked if it was dessert.

      3 years ago
      • Really? It’s KIND of like pancakes, but pancakes have sugar and vanilla in them, I guess they are both cooked in grease though (bacon grease!). Yorkshire pudding is like a tea biscuit (but more cake-like), to help sop up the leftover gravy with your roast. Does that help?

        3 years ago
      • Ha ha I think having pudding in the name doesn’t help either

        3 years ago
  184. I live in Lithuania, and although we have various foreign cuisines, they’re pretty much all ‘lithuanized’. That is, Mexican food is made less spicy, pizzas are often… not really pizzas, more like an interpretation. Chinese food is, like I suspect, similar to exported Chinese food in many other countries. There are no Korean places, though. At least, not really Korean, because they still turn more Japanese/Chinese. Oh, how I long for a Korean grill to open somewhere nearby… I think adaptation of food is really unavoidable and the only reliable places are those owned by natives (in most cases at least…).

    3 years ago
  185. I typed so long but my comment disappeared D: Where is it :'( It said it was marked as spam D:

    3 years ago
  186. I’m from Argentina but living in Spain and I got to say that the origin of the product can totally change the final product, the flavour. For example the meat, meat is meat right, but the meat in Argentina is so much better than here in Spain, due to how the cows are feed. Or Dulce de Leche, I can get dulce de leche made in Spain here, but in the end is not real dulce de leche, is just caramel… ;_;
    I don’t really like most of the fruit here, most of the year tastes like chlorophyll xDDD, while in Argentina each fruit has a very distinctive flavour.
    Regarding Italian food, I must say is my favourite, I keep telling my husband we should move to Korea and open an Italian Restaurant with real Italian Pasta and Pizza, hahaha!!

    I don’t like Paella, but I know there’s no place better to eat a real paella like here in Spain, if you get it anywhere else they’ll probably just throw whatever the feel like to the mix xDD

    3 years ago
  187. I live in Melbourne, and the area I live in has a high Greek and Lebanese population, which means there is soo much delicious food, I particularly love all the different varieties of baklava *drools*
    Interesting fact, Melbourne has the third highest Greek speaking population in the world.

    3 years ago
  188. Being German and having actually spent 2 years in awesome TORONTO, I’ve noticed that Toronto really has a huge variety of authentic food from other countries. The indian food there was a-ma-zing. Also, my ex bf who I was with during that time was indian. So naturally, I learned some indian recipes, and yes, it’s quite authentic what you’re getting there. Also, thai food. OMAGAWD. Do you know the “Salad King” Restaurant in downtown? It was my favorite thai restaurant (salad king is a weird name for it though…). And from what I can tell, the taste was authentic. And I looooooved loooved loooved it. That creamy sensation of curry and coconut milk and….*drools*. You get the point.Here in Germany, thai food makes me cry. It doesn’t taste baaaad, and sometimes I get real bad cravings for thai food, that I order it occassionally anyways. BUT the super awesome creamy curry does not exist here. The consistency of the curry sauce resembles soup. It’s watery and too liquid. Even though it still has the curry and coconut flavor, it just isn’t the same. AND…all you get for dessert are in honey baked banana/pineapple pieces with a scoop of vanilla ice cream. Seriously? Yes,sadly,yes. Where has my beloved sticky coconut rice with mango and coconut sauce gone??? Why do they not offer it here? It makes me a sad panda.

    Last but not least….YES, thumbs up for a live chat LIVE FROM GERMANY ;)))) DO IT!

    3 years ago
    • Thanks for the tip! I sometimes go to TO and the Thai place that used to be near my work in the north end closed. Thai curry is sooooo awesomeeeeeeeee. That dessert also sounds awesome……now I am HUNGRY!

      3 years ago
      • Salad King isn’t really authentic, but it’s good for cheap eats. Head to Sukhothai (Wellington/Church or Dundas/Parliament) or Khao San Road (Adelaide/Peter) instead!

        3 years ago
  189. Indian curry is quite easy to find if you’re somewhere where there’s a lot of Indians working like Suwon; mostly around the tech places as far as I can tell.

    3 years ago
  190. *raises hand* Please!

    3 years ago
  191. Oh corn… You can find it in a lot of places in Japan too. I don’t even like corn. *sigh* And things like salad which is pretty rare here they will offer you corn salad. No that is not salad it’s just corn where is my green stuff!?!?
    Ahem… Korean garlic bread… Yeah one of the first things I ate when I came to Seoul was small pieces of garlic bread. I joked to my friend that I bet it’s gonna be sweet, and it was. OTL I also ate cheese cake in Korea and yup it tasted kinda cheesy, not that good but ok.
    As for Korean food in Finland, I don’t think we even have Korean reastaurants in my city… I also haven’t eaten Korean food in Japan. Maybe I should try is it the same as I’ve eaten.

    3 years ago
  192. I’ve been somewhat disappointed with the southeast Asian food. I get the impression that Koreans can’t handle spicy food unless that spice happens to be red pepper paste. Because that’s in 80% of the food and they’ve built up an immunity.

    When someone in a restaurant warns me that the food is spicy, it never is. When they don’t warn me, sometimes it blows the top of my head off because it’s, as one example, a big pot of gochujang with a little bit of octopus for decoration.

    3 years ago
    • I think foods of a country make outside the country is never going to be the same as them made in the country. The spices are always going to be different. Even the ingredients of the foods are going to make it really different thus taste different. Its actually hard to be the same and as the need to change it to make it more acceptable to people who aren’t used to the authentic taste. After it is a business, they cater to 90% of the people taste bud. Thai + Vietnamese foods are pretty spicy if you find the right restaurant. Sometimes, you just have to add the oily red spicy paste that they have, it really helps. Most people can’t really handle if it is too spicy so I think restaurants really cater to that. A lot of foods I don’t find spicy at all but my friends are like too spicy already.

      3 years ago
    • You know, I don’t even find Korean food spicy anymore. I get a bit annoyed when we order spicy food and they say “really? It’s spicy! Can you handle it?” I wanna be like “I CAN RUB THIS IN MY EYES IT AIN’T SPICY!” But I know they’re being considerate. Most people can’t handle the level of spice we can handle, but I also think most Korean people can’t handle the spice we can handle, either. Mexican spice? Indian spice? I don’t think so…

      3 years ago
      • I remember when you guys talked about the ahjumma with the food stall that told you “No, it’s too spicy, not for foreigners.” XD Been sooooo long.

        3 years ago
  193. HEY!!! i love corn!! and i love it on my pizza!!! as a British citizen i now disown you!!!
    i have this problem when i go to Bangladesh! when i wanna eat normal bread or nice pizza it tastes sweet!! it’s…Bengalified?

    i was taught that tomatoes are fruits!! but i don’t think anyone hardly eats it as a fruit….it’s more used like a vegetable!

    3 years ago
    • Wait… They ACTUALLY put corn on pizza in the UK? I’ve never had any like that.. But then again, my mum is obsessed with Italy, so I guess she would refuse to take us anywhere except a ‘proper’ Italian place.

      3 years ago
      • i’ve never went to a proper Italian place to eat….haha! the ones in the city centre seem too posh and..well…the prices…not for me and my friends!!
        i usually eat at Pizza Hut and now that i think about it i’m not sure if i have corn on the pizzas there, BUT i always get corn on pizza from the local pizza stores for definite!

        the one thing i HATE on pizza is pineapple!! WHY WOULD I WANT FRUIT ON MY PIZZA?

        3 years ago
        • Except tomatoes are kind of fruit, and those are smothered all over the dough.

          3 years ago
        • haha yes, yes it is! but like i said it’s used more like a vegetable!
          tomato on pizza is also the only time i can stand tomato!! i don’t even have tomato ketchup!

          3 years ago
      • I’ve never seen corn on pizza here in Scotland. :O

        3 years ago
        • So I’m not alone in this! Where is this stereotype coming from?!

          3 years ago
  194. I don’t want to make matters worse… but do you know that if you call a tomato a fruit, you’ll have to call many other vegetables fruit? Like avocado, cucumber, squash, etc… All those things are technically a fruit because they came from the flower and contain the seed(s). Sorry if it’s not clear, English is not my first language.

    3 years ago
  195. Smerk …”Ranch is an accessory to food”…… like it was driving the get-away car

    3 years ago
  196. I am a legit Italian (watching your videos from Rome since the beginning) but I’ve been to the US and UK a lot so whenever I had Italian food withdrawals, I tried their versions of pizza or pasta and let me tell you it is not nearly the same thing. They tend to add so many ingredients to make it more suitable for American/British palate. Therefore I’m not surprised if Koreans do the same but I guess adding corn and giving pickles with every meal is a bit too much…first of all, we don’t really eat pickles; corn is used in salads and also, sweet potatoes are not that popular here in Italy. They’re not something you can easily find at your local grocery store…
    Also, garlic bread- as much as I love that stuff, to the point that I would only eat that when I was in Cali- is not really something you can find on the menu at any Italian restaurant in Italy.

    Nevertheless, I would still try Koreanized Italian food whenever I get the chance to visit Korea. I love Americanized Italian food, especially Domino’s pizza.
    Oh…and I love you guys…like a lot <3

    3 years ago
    • I’m another legit Italian (from Naples) and I agree with you. Even the most “traditional” Italian food (cooked in foreign countries) is very different. Some dishes don’t even exist xD The best example would be that cooking show with the Cake Boss… It makes me shiver xD Anyway, you should come to Italy and eat the real deal!

      P.S. I’m a great fan of yours, especially of your FAPFAPs :D

      3 years ago
    • Australian pizza is definitely not “traditional Italian” by any means but I had a bit of a “WTF? this is not what a pizza is meant to be like!” when I went to Vancouver Canada (!). My partner and I went to Domino’s which is originally Canadian and for a start the whole process of ordering a pizza was different. This was 2005 so it may have changed but we were kinda shocked that you could only select up to three toppings for your pizza and then it was extra after that. We’re used to pizza being sold according to a type of pizza flavour combo e.g. Supreme etc. which contains AT LEAST three toppings. The pizzas in Melbourne where I’m from are better than other states in my opinion because there seems to be a lot more Italian food influence through immigration.
      Fun facts about Pizza in Melbourne Australia:
      1. International Pizza Franchises are really unpopular here! Hardly any Pizza Huts anywhere more Domino’s but even then just a few.
      2. There’s a trend in Melbourne to have gourmet pizza. Small pizza businesses thrive and they tend to have a gourmet selection including a signature pizza of their own creation that is often a bit weird and experimental. For instance my local place has a butter chicken pizza which is divine! I’ve tried a nacho pizza which was not so good because the corn chips were soggy :P

      3. It’s typical for a pizza place especially small businesses, to sell an “Aussie” pizza which always has a fried egg on it. I’m not sure what makes this Aussie except that maybe it represents our sunny weather? Fried eggs also appear on burgers and they become “Aussie” burgers too.

      3 years ago
    • Yeah, my dad is in the Navy so I lived in Italy (Naples, home of the real pizza :) ) for three years. Italian pizza is sooo much better than American pizza. It’s all about the sauce – a basic pizza doesn’t even have cheese on it, it’s just the crust, sauce, olive oil, and herbs like basil. When they add cheese it’s mozzarella di bufala and it’s sprinkled on in small pieces that don’t cover the entire thing – American pizza sauce is usually meh and they always cover the whole thing with cheese haha While I’ve had really good pizza in the States, the only time I’ve had something close to my Italian experience is when there was a family from Palermo, Italy that opened up a restaurant here and made pizza (until Hurricane Katrina destroyed the restaurant and they decided not to rebuild :( ). So, since you’re still living in Rome, I am totally jealous haha Italian food is still my ultimate favorite :)

      The Korean sushi you guys mentioned sounds a lot like the sushi they sell in Japanese style restaurants in America. Even the local one which is owned by a Japanese lady tends to have specialty sushis that have lots of sauces and stuff put on top, although they usually have more basic rolls like tuna as well. Problem with most of the Japanese/Chinese places in my area is they tend to be owned by Vietnamese families since we have a large Vietnamese population so I’m not sure how “authentic” they are haha. When it comes to Mexican, my favorite Mexican restaurant is owned by a Hispanic family and I like it a lot more than chain restaurants. Not sure how authentic it is to Mexico but I like it :) I actually have a local Korean restaurant I really like to go to that is owned by a Korean family – we have a small amount of Korean residents in our area and the waitress there says they get a lot of military members coming since their kimchi tastes like what they had when they were stationed in South Korea. So although it’s my only real experience with Korean food I assume it’s pretty authentic (and it tastes really good :) ).

      3 years ago
    • I’m Italian too, but from the North (Verona) and I’ve never seen garlic-bread before! We have onion-bread even though it’s not that common.
      I travelled a lot trhough Europe and what I noticed is that all the “Italian restaurants” are run by Turkish who pretend to be Italians…and pizza is more like a focaccia full of things on it. And Pasta, well, let’s say I had to eat what they gave me. It’s rare to find somebody that can cook real Italian food.

      3 years ago
      • Hahahah I know!!! Pasta is the worst thing they make in a foreign country…that’s why I prefer to eat pizza: even if the taste is not the same, it’s better than having any pasta plate they would try to sell as “real, authentic Italian pasta”…comunque ciao finalmente un’altra italiana hahaha

        3 years ago
    • Hi Martina, what was Italian food like before the tomato? Is it the main ingredient in most real Italian food or just Americanized Italian food? Thanks, Brandon

      3 years ago
      • Tomato is absolutely one of the main ingredients in Italian food. Wether it’s used to make pasta or pizza sauce or even sliced and put onto pizzas or salads or other dishes. But we certainly don’t use it as a dessert…I think only Koreans would do that lol ^^

        3 years ago
        • Cool, thanks. Do you know about the “old” food though. The tomato is native to the Americas. What was Italian food like before the 1500’s? It’s hard for me to imagine Italian food without tomatoes.

          3 years ago
      • It’s pretty big in real Italian food as well.

        3 years ago
    • Interestingly, from what I’ve heard, Pizza is actually an Italian-American invention. So it moved to Italy rather than originating there. That being said, Italian pizza is 100x better. :)

      3 years ago
      • YES. The taste of real, Italian pizza made in a stone oven in Rome is a taste I will never forget. I was so impressed!

        3 years ago
      • Omg really?? Pizza actually originated in Naples in the XVI century. The only American contribution was the tomato which was brought to Europe and even though it was considered poisonous at first, poor people would use it as a topping for this kind of flat bread.

        3 years ago
      • Pizza definitely originated in Italy! The “modern” pizza originated in Naples (aka the traditional thin crust kind) and was brought to America by Italian immigrants. However, all the other kinds you can get in America (like deep dish etc) were invented by Americans, haha.

        3 years ago
    • you went to cali and ate domino’s? shame on you! so many better pizza places in cali than that crap

      3 years ago
      • Actually I’ve never tried Domino’s in Cali (at least I think…I didn’t look at the box when they were feeding me pizza lol) but when I lived in London I tried it cause it was one of the few names I was familiar with.

        3 years ago
    • I am an American, and I visited Rome a little over a year ago. BEST FOOD EVER!!!!! (And not forgetting the best cappuccino I ever had in my life!!!!) : D It totally ruined me to Americanized Italian food and American coffee shops. When I came home I had withdrawals because there aren’t that many authentic Italian restaurants where I live. I think it’s because so many of the ingredients are either not available or they are expensive. So far I’ve only found one authentic Italian restaurant – it’s pricey, but worth it! Wish I could eat there everyday….

      On the positive side, there are some specialty Italian grocery stores in my city. The selection is limited, but it is definitely possible to make some dishes better than what’s available in restaurants. : )

      3 years ago
      • Oooh that’s awesome!!! I’ve never heard of specialty Italian grocery stores…sounds like expensive though. When I was living in London someone told me they sold Italian biscotti but they were freaking expensive so I passed on buying those :( If you get the chance though try them at least once: they’re different from American cookies and all that stuff (which is amazing anyway eheh) ^^

        3 years ago
        • Usually you can find a specialty grocery store when an area or neighborhood has a large number of people from a particular group. Chicago has a lot of Italians and people of Italian descent, so there are a couple of very large, very nice supermarkets that specialize in Italian food (that’s not including Eataly, which is a like Ikea for Italian food, but extremely expensive). There are also supermarkets that specialize in Indian food, Japanese food, Korean food, Mexican food, Puerto Rican food, Vietnamese food, etc. etc.

          3 years ago
        • Eataly is expensive in Italy as well. Maybe cause they sell organic stuff and a lot of products are “home made” and you can’t find these small businesses, they have a partnership with, in regular supermarkets.
          We also have specialty South American and Chinese grocery stores and it’s understandable cause there are a lot of South Americans and Chinese people living here but what surprised me the most was finding two Korean grocery stores. I am so happy about it and I never mind going the extra mile to fill up on ramen and kimchi but what’s weird is that I hardly ever see the Korean population that should be living in that neighbourhood… I mean COME OUT O’DA SHELLS PEOPLE!!!!

          3 years ago
    • Is it wrong then sometimes to get Italian food withdrawals, when you’re not from Italy. Personally, I think Italian food is among the best in Europe. ;)

      3 years ago
      • Hahah I don’t think it’s wrong. As much as I dislike some aspects of my country, Italian food is something I’ll always brag about cause it really is the best food ever, especially in Europe. Don’t get me wrong: I love me some Andalucian paella or German sausage but Italian food has that something that makes you miss it so much when you don’t get to eat it on a daily basis.

        3 years ago
        • lol English food XD hahaha no Italian is just so savory it really does just stand out :)

          3 years ago
        • yeah all BUT English food…that really I can’t digest lol

          3 years ago
    • Does this mean that garlic bread is the Italian version of fortune cookies (which you don’t get in China but everywhere in North America with Chinese food)?

      3 years ago
      • Garlic bread is not even served as a side dish at restaurants. It’s like something my grandma would eat whenever she doesn’t feel like cooking or when there’s not much food around. I guess it’s because when she was young and Italy was at war, bread was all they had (if they could get some) and garlic made it taste like they were actually eating something.
        Chinese restaurants in Italy don’t serve fortune cookies; as a matter fact, I don’t think I’ve ever seen Chinese fortune cookies anywhere in Italy, not even Asian supermarkets.

        3 years ago
        • Fortune Cookies are a purely American invention. :) I believe it began somewhere in New York.

          3 years ago
        • Actually it was popularized in California in the San Francisco area. It was originally based on a Japanese rice cracker thing and was actually likely brought over by Japanese immigrants. It just became really popular among all asians and were sold at Chinese restaurants. And for a lot of Americans at the time Asian immigrant=Chinese……

          3 years ago
        • Isn’t garlic bread made with pizza dough leftovers? (Because, pizza dough is basically the same as bread dough, right?)
          I love italian pizzas, they’re thin and made with fresh and simple ingredients! Plus they’re cheap (in Italy).

          3 years ago
        • i think you’re talking about garlic knots (i think it an americanized italian food though)

          3 years ago
        • Actually that’s not something we make in Italy. I even looked it up in Italian and all the cooking sites referred to the American “garlic bread” that you can get at Domino’s or places like that. Pizza and bread have almost the same ingredients but the preparation is different. Bread takes a long time and certain techniques to make…I wouldn’t know though cause I’m the worst at cooking hahah

          3 years ago
  197. How about chinese food? Like jajangmyeon? I heard it tastes pretty different in korea and china…

    3 years ago
    • Jajangmyeon in Korea is the famous black bean sauce derivative. In China, depending on the region, it’s a reddish coloured sauce, different noodle, and more minced pork.

      3 years ago
  198. Well it’s official, I can’t come to Korea because I’ll starve to death because I am such a picky eater. I can end up disliking a place when they get the taste wrong for a meal I like, I will never order it again.
    I think it goes hand to hand with the fact that not only you, but a good chunk of us come from places where it’s more “authentic”, even though we know that foreign food is bastardized everywhere. like I know I can head to a restaurant in the next town over and get some fairly authentic food. Especially living in Hawaii where there’s a lot of places that still stick to their roots and there’s immigrants who move here and it’s easier to get things that are needed to make some of these meals.
    But seriously I got the shudders when you guys talked about the Korean version of foods, that seems horrible. Especially when you have serious cravings. No wonder you hear people who just eat when they get home, I would too

    3 years ago
    • You’d have to break out of that picky bubble and try a bunch of different places until you found a winner! For example, the Korean style soupy pasta is not our thing but we’ve found some awesome pasta places that make their own pasta from scratch and taste amazing. You just have to explore like in any other city. Don’t give up!!!

      3 years ago
  199. I have no problem here in Russia (Moscow) with some authentic restaurants (Mexican, Thai, Korean namely) because most of them are run by native citizens or someone who knows the business. Japanese food on the other hand is a bit more complicated – there are some really nice authentic places, but probably because of the fact that Japanese food is waayyy too popular in Russia, we have much more bad and westernized so called Japanese restaurants and I really don’t like them :( The fun fact is though – I have a couple of Japanese friends who have tried these ‘kinda Japanese’ food, they say it’s not japanese at all but it’s delicious. I think they are just being nice :)

    3 years ago
  200. in england we have a main stream japanese restaurant called yosushi. I think its a nice place that does grate food but i find it can be rather cosytly. i perfer to go to the cheaper wasbi chain restaurants instead that not only lets you eat in store but also has a take out section. wasbi even taste just as good as yousushi but also at like half the price. The only down side is that my local wasbi is in london which is like 4 hours away from me but my local yosushi is like 30 minutes from me. i also went to a nice korean resturant in london but I havent been too see if there are any nice local ones yet.

    also i have a question do they have any English styled pubs in Korea?

    3 years ago
    • oh my god wasabi is so bad…im sorry to tell you but every single chain east asian food restaurant in london/england is not authentic At.All. yosushi, wasabi, wagamama, itsu are the biggest 4 i can think of right now, and anything east asian you might find in Eat or Pret a manger, they are unanimously godawful in the eyes of people whov come from east-asia. it would be fine if it was at least yummy but just not authentic, like how simon and martina spoke about koreanized food, but its not even that… iv tried a few things at each of these places before out of desperation and like the watery pasta s n m mentioned, its sorta like that, everything is watered down and not even a watered down version of the real thing, just totally totally off and disappointing.. i ordered tempura once at yosushi and it came out looking like mini corn dogs, everything covered in something completely smooth and dark brown, i was so mad already after the sadness of my water ramen that i insisted on not eating it and getting a refund because it literally wasnt tempura, the servers didnt really understand what i meant but they were nice enough to accept my request. even the texture of the noodles can be really strange at these chains, it tastes like certain hardernoodle brands of instant noodles, just really cheap and plasticky.

      im sorry if i sound like im coming down too hard but seriously all my east asian friends hate these places as much as i do and i really really suggest trying to find a non-chain place thats packed with east asians rather than caucasians/british if you want to try real ea food

      3 years ago
      • dear god, i hate yo sushi as well haha. the quality is the WORST. that said, the whole idea of the place is fun, but the food itself is terrible. i hate wagamama too. but i must say wasabi is not horrible, the fast food/hot food aspect is terrible, but the premade sushi are not bad for the price you pay! i’d much rather eat wasabi sushi packs for a quick on the go lunch than whatever other weird stuff you find on the high street haha. btw – if you guys are ever in london have a look for the KIMCHEE chain – it’s kind of a korean version of wasabi. i haven’t had a chance to try it yet though.

        3 years ago
  201. I am from Indonesia and I never tried Mexican Food in my whole life… I can’t find any Mexican restaurant in Indonesia and I think it’s not really popular there
    until I went to Australia to continue my study, I had nachos, burritos etc (I just knew their existence at that time except nachos, but I only eat it as a snack before, not as a whole dish). it’s like Mexican Food just flood into my life in a short time

    3 years ago
  202. THE COSTCO ONION PLATE. That thing is a cornerstone of Korean innovation. I’ve also seen a to-go version where they fill the soda cups with onion/mustard concoction and take it on home with them.

    3 years ago
    • NO YOU DIDN’T! Really? Oh God! How?! Why?! We asked Soo Zee about it, and she doesn’t know, either. What the!

      3 years ago
  203. Ohmahgawd! I know the restaurant you’re referring to with the whole burrito-with-only-rice-and-heinz-beans… it’s in Hongdae across from that park. My stars, they do their own take on Mexican. Luckily Dos Tacos in just around the corner, and it may not be muy authentico, but they knock out a decent taco al pastor!

    3 years ago
  204. Ramen has fast become one of my favourite foods! Got no idea if the stuff I get in Australia is accurate, but it’s delicous nonetheless. Pork/tonkatsu ramen fo lyfe!

    3 years ago
    • I’m jealous. Ramen we get in America is prepackaged and has to be cooked in a microwave or stove top. ;o; I want to try the legit ramen so bad!

      3 years ago
      • You can find real ramen in the US, it’s just in the big cities. Particularly New York City.

        3 years ago
    • I ate last year for lunch 90% just ramen, cause it’s cheap and tasty :)

      3 years ago
      • That must have been a good year :)
        I’m craving ramen so bad right now, even dreamt about it last night :O

        3 years ago
        • Well actually I can’t eat this kind of ramen anymore cause I ate too much of them. But when I’m at home I always make my own soup (?) for the ramen. I put some red pepper paste in water, add vegetables, salt, pepper, yogurt and chili flakes and than I cook the ramen in it. That’s really delicious and better than the pulver soup thing ^_^

          3 years ago
        • That sounds delicious too :)

          3 years ago
    • I haven’t had Ramen in Australia. Does yours come with the special boiled egg that has the super creamy yolk?

      3 years ago
      • I don’t actually like eggs so I’ve never tried the ones that come with Aussie ramen.

        3 years ago
      • I had ramen in Australia and yes it does come with special boiled egg

        3 years ago
      • I’d have to sacrifice an arm for that special ramen.

        3 years ago
        • I’ve had Ramen in Australia and Japan and we have good and bad here. Ajisen Ramen(which you can get at singapore airport) is the best we have here. A delicious broth and boiled eggs. Nothing will compare to Japan’s though!

          3 years ago
        • Have you tried Ippudo? It’s the best ramen I’ve ever had! Also I’ve eaten at their restaurants in Japan and their one in Sydney and it’s pretty much exactly the same!
          Not sure if I’ve tried Ajisen though. Might have to check them out too :) I totally love Ramen……maybe even as much as Simon!! Especially the egg!!! One time my egg was completely hard-boiled and I was shattered :(

          3 years ago
  205. two hands up !!!!! pls come to germany !

    3 years ago
    • another tow hands up!!!! would be awesome to have EYK in germany :D

      ahhh… and I could taste finnish sausages… gosh I really am not a big fan of sausages, but I really really missed german sausages for bbq. the finnish “makkara” tasted like soup to me D:

      3 years ago
    • I hope they do. I think it was awesome seeing them in Oslo (though I had to travel accross the borders to do so).

      3 years ago
  206. Hey, I live in Cheonan, I’ve been here since August. I’d say that most of the Vietnamese and Thai food I’ve had here has been pretty inauthentic. The noodles are just… wrong and the substitution of lemons in place of limes is also not so good. Here in Cheonan, we do have some good Indian places. I’ve noticed that Indian restaurants in Korea seem to be about the only foreign food places operated by foreigners who are from the same country that the food being served is also from. This seems to help a great deal. Also, we do have one GOOD Japanese ramen place here and also a Mexican place owned by Americans that serves really good California-style Mexican. So, if you’re ever in town, give this girl a call and I’ll show you around! ^^

    3 years ago
  207. A friend of mine put tomatoes in fruit salad once, I found it so weird! By the way, you guys should totally come to Malaysia sometime and check out our awesome food! It’s literally a food haven :D Oh and about inauthentic foreign food, I’m studying in Melbourne at the moment and whenever I go for Asian food, I find that it’s been tailored to Western tastebuds, especially when it comes to spiciness levels. One thing I’ve noticed that restaurants here like to do when they want to call something Asian (okay more like Malaysian) is cook it with or drown it in satay sauce. I’ve seen some really bizarre combinations of stuff with satay sauce that don’t sound appetizing at all! I have no idea where this idea came about that Malaysian food = satay sauce, we really don’t put it on everything!

    3 years ago
    • It’s a shame, really. I’m guessing cultural exposure is what left the satay sauce impression on Australian minds, as is evident at my uni food court, where they serve crumbed chicken with satay sauce. NO, JUST… NO. My family and I (and my Singaporean friend) always say that there’s not enough lard in the dishes to make it taste like the real Singaporean/Malaysian foods. Also, completely agree on the spiciness.

      3 years ago
  208. i think this is pretty common everywhere around the world! as countries start opening up they create versions of foreign food that they think will cater more to local palettes and it takes a while to get people used to more unusual flavours.
    i lived in poland for a while, around when some of the first “authentic” foreign food was appearing (not including french and italian food) and there were some truly amusing/crazy interpretations of food, the most baffling of which were things like cabbage replacing lettuce (it’s green and crunchy, SAME THING RIGHT???)

    3 years ago
  209. Hrm… yeah. Luckily for us Aussies (this is Brisbane I’m speaking of), we have ‘some’ authentic Mexican restaurants/fast food chains like Montezuma’s (wasn’t a terribly good experience for me) and Guzman y Gomez (now this I can vouch for). Italian food is plentiful, mainly because of the large population (mainly in Melbourne/Sydney). Indian food is quite nice here (although you can now get it ready-to-eat at supermarkets), though obviously the heat is toned down. Japanese food? If you don’t want to pay $15-30 for what I’m assuming is the genuine, real deal stuff because you’re a cheapskate or a uni student, then there’s decent cheap Japanese food if you can find it. Most of the sushi roll places, though, are owned and staffed by Koreans (Mayo in almost everything is probably a good sign). Lastly on desserts, the gelatin sugar glaze is staple in any Western-style cakes (with a few exceptions).

    Question, Simon and Martina: Have you tried the gloriousness that is a Japanese Cheesecake?!

    P.S. Should really be doing my genetics assignment but I think if I do any more tonight I’ll be on the verge of a meltdown.

    3 years ago
    • From how they described Korean cheesecake it sounds like Japanese style cheese cake.

      3 years ago
      • I was thinking that too, but it could very well be a light sponge with grated cheese on top.

        3 years ago
        • … Well umm… That was not a pleasant image.

          I do think Japanese style cheesecake is delicious, but nothing like western cheese cake.

          3 years ago
        • What? Why? Sacriledge! {weeps for cheesecake lovers everywhere}

          3 years ago
        • I know… I walked past it somewhere and was like, “WHAT?!”

          3 years ago
  210. Living in Los Angeles I’m lucky to have great Mexican food. Since I live in the koreatown area, I have a lot of Korean friends and we try places just to see how Korean the food is. Most of the time, they tell me it’s just Americanized versions, even though most of the ingredients are readily available. In all honesty, I think only twice I can think of when my Korean friends were blown away with Korean food here.

    Now I’m ruined by Indian food. My friend’s mom made the best butter chicken and I just can’t find any place that comes close! I guess I’ll keep trying until I find something.

    3 years ago
  211. Oh yeah. We Brits defo like corn on our pizza ;)
    I think what sucks in England is the Chinese food; it’s generally really bad and stuffed with additives that turn it all florescent orange…
    You learn though; head for the restaurants where all the Chinese students go :D
    There’s also a distinct lack of Korean food here, which is really sad :(
    I want to try bubble tea so badly, but I have yet to find a place that sells it…

    3 years ago
    • as far i as i remembered i believe there is a bubble tea place in china town in london, they also have a nice Korean restaurant there too called corean chilly that is quite cheep. Though there are lots of nice looking restaurants and shops in china town. im hoping to go back in the summer.

      3 years ago
      • Aha. I shall have to make a trip to London in the summer. I’ve heard there’s Korea town as well as China town, which would be a lot of fun to visit :D

        3 years ago
        • there is a Korean town but its just outside of central london, a tube pass will get you there but its not the easiest place to get to. I found that china itself had a nice range of Korean stuff though as there where a few supermarkets there that sold a whole range of asian food. then i found a shop that sold expensive kpop cds and then there was also a nice small kpop shop. i didnt have enough time too look round the whole of china town but it has a wide range of different asian stuff to offer.

          3 years ago
  212. Oh yes. Come back to Singapore for more food. Food makes the world go round. I live in Singapore and I have no idea if any of the food is actually similar to any of the food as it is from their original country, except for Chinese food, but they taste good to me since I’ve eaten them all my life so yeah. Plus that one time I had Jjajangmyeon and tteokbokki in a small shop at Plaza Sing and damn it was so good. I would want to go celebrate black day there but I have school hahah;;

    3 years ago
    • lol well, I can vouch for the Filipino food :P but I’m guessing more European/American foods is what you’re describing? Also, it seems there’s a strange ‘Australian’ restaurant that I’ve NEVER HEARD OF.

      3 years ago
  213. I don’t know if it’s a thing other places – but in Denmark everyone seems to love pizza with pineapple ^_^

    3 years ago
  214. I moved from Japan to Korea and yes, not being able to find good Japanese food is so bizarre to me. My husband and I went out of our way for some ramen that SeoulEats said was good and it ended up being pretty disappointing. The broth wasn’t that bad but the noodles weren’t fresh at all. As far as sushi goes, some Japanese sushi has toppings on it, especially if you go some place like Kappa sushi (100 yen per plate sushi) but yes, traditional sushi restaurants would never carry that and I think Korean sushi takes it to the extreme. What’s even more disappointing is how thin the nigiri sushi is sliced. Don’t we live on a peninsula?

    3 years ago
  215. I’m fairly certain that most foreign restaurants have authentic food here in The Netherlands, although I’ve heard that some do not. I have a Thai friend who says Thai restaurants where I live are not authentic, hehe. But I haven’t ever had a chance to try the local Japanese place cause it’s so expensive…But at my bookclub once, the host lady ordered some sushi and Oh man, it was soooo good! I was about to dive into it Simon piggy style but..I didn’t want to be rude, so I didn’t. And that’s my story, yay.

    3 years ago
  216. *raises hand* You guys should come to Germany!! That whole GEMA thing really freaking sucks since you can’t watch like 95% of any kpop mvs :/ I always have to wait for someone to eng sub the song before I can watch it.

    I’ve only ever been able to watch one of your livechats live, and that was when I still lived in Canada a couple months ago xD

    And about the corn on pizza: my family it Russian/Polish/German and we have corn on our pizza all the time. I don’t know if it has anything to do with the fact we’re Russian/Polish/German, but whatever, I really like the corn lol. Normally on pizza we’d have regular tomato sauce, tuna, cheese, and then corn on top. It’s really good^^

    3 years ago
  217. You lie!!!! Koreanized garlic bread is actually the worst thing on this earth. It should all be thrown into a landfill and burned. Sweet bread slathered in sugary garlic flavored I Can’t Believe It’s Not Butter… I’m gagging just thinking about it ew ew ew. And the pasta is always really sweet too. Unnecessary amounts of sugar in everything here…

    Koreanized Chinese food is pretty good though. Jjajangbap and Tangsuyook… yum

    3 years ago
  218. I think some of the best Korean food I’ve had (apart from the restaurants I’ve visited in Korea) was a restaurant in Geneva, Switzerland called B.A.P. Seriously, that was its name. All the food was delicious and they played K-Pop music (SS501 and Super Junior, hells yh) and the quality of the food was delicious, however slightly less spicy than the foods I had in Korea. If I ever go back to Switzerland I will definitely visit there again!

    3 years ago
  219. I learned in my YR11 food tech class that tomatoes are vegetables but under the “fruit” category of vegetables (with other categories like stem, leaf, etc….)

    3 years ago
  220. I’m pretty sure that what we call Chinese food in Denmark, isn’t Chinese – a friend of mine had a Chinese exchange student live with her, and she laughed at our Chinese restaurants – and I think I heard something about that it’s more like Thai food – so yeah xD

    3 years ago
  221. Also, i love the extra parts at the end of your TDLRs where you answer extra questions. I did noticed how cluttered Korean/Japanese sites seem to be but I thought it was just because I don’t recognize the language.

    3 years ago
    • It IS cluttered. I can read both languages, yet the poor organization kills my eyes…

      3 years ago
    • Awesome! I’m glad you like that part. We’ve only recently started doing it, because we know that so many people leave awesome comments, and we want to include you all in our videos as much as possible :D

      3 years ago
  222. We have all sorts of foods here. Korean included. I thought it was quite good, but later on I made one Korean friend and he said it was complete crap. So I have No Idea if it tastes the way it should XD

    3 years ago
  223. I live in the united states (Virgina) and the mexican food here is soooo not authentic! Neither is our japanese food. Actually, most people that work at Japanese restaurants here ARE Mexican and Chinese. It’s weird. One of my good friends from Thailand says the Thai food here is very close to what he has…and it is super yummy! I love our Thai restaurants in Virginia.

    Mostly, I do not eat out because of the way people prepare food here. I’m a super clean eater and like to eat only organic food, and you don’t know what you are getting when you go out to eat.

    Awesome TLDR, very informative! Thank you!

    3 years ago
    • I live in the Virginia/Washington DC/Maryland area, and I was actually just discussing this with a couple friends recently. I have a friend who is from California who always complains about how our Mexican food is not authentic. She is from LA, which has a large population of Mexicans, thus I would assume it is why they have more authentic Mexican food. In the DC general area you will find you have a larger population of other Central American countries as well as South American (Costa Rican, Peruvian, Ecuadorian, etc..), but they’re all generally lumped into one restaurant which is “Mexican.” So basically, my theory is that it depends on who is making it.

      Other than that, in this area we apparently have good Ethiopian and Korean food? I’ve never been outside the country other than Canada or England, so I can’t judge for myself whether restaurants are accurate or not–I base them off of travel shows who come to the area (and have been to the countries the restaurants origin from).

      It’s cool to know our Thai restaurants are close to authentic, though!

      3 years ago
  224. I’ve never had ranch before but the lack of ranch in Korea makes me worry; how well stocked is Korea in terms of red sauce (tomato ketchup)? :S x x x

    3 years ago
  225. I know that Italian food in the US is far spicier than it is in Italy, and that Italians consider Italian-American food its own thing, and not authentically Italian. Same thing with Mexican food. There is Mexican, and then there is Mexican-American (there is also Tex-mex). I think there is always going to be some fiddling with food outside of their native land. Yesterday I went to eat at a cool hipster-y restaurant, and they had pajeon with pork belly and Cole slaw. Not authentic for sure, but tasty!

    3 years ago
    • This isn’t supposed to say Italian food is spicier, it’s supposed to say “SAUCY-ER” or saucier, but I was writing on my phone with the stupid autocorrect. 11 hours later (oh, working life) I finally get to correct it. Now my mind is at ease.

      3 years ago
  226. we have corn on pizzas too!! I didn’t know that could be strange for anyone… :D Corn is so tasty!!!

    3 years ago
  227. First of all, I haven’t found ANY good Mexican food in Korea. Not even in Itaewan. It does not exist. Second, Indian food is way too expensive and mediocre here. Finally, that pizza place under your studio is amazing! It’s the best pizza I’ve found so far in Korea. Next, I’m going to try that new grilled cheese place in my neighborhood and see how it is. Now i’m hungry.

    3 years ago
    • The best Indian food I’ve ever had was at an Indian wedding. SO GREAT!

      3 years ago
    • Have you been to Vatos in Itaewon? It’s as close to anything I’ve ever had Mexican-y. There’s also a good place in Apgujeong that friends took us to, but I don’t remember the name of.

      3 years ago
      • Yes, I’ve been there and it comes the closest. BUT it’s not that good! I just miss Mexican food from California. It’s a good thing I’m in love with Korean food though since they make everything else too sweet! Haha

        3 years ago
  228. I know indian food tastes the same in Vancouver as it did in India…I’ve noticed that a lot of sushi places I’ve tried that had korean owners/chefs are sweeter?? than other japanse restaurants…odd

    3 years ago
    • ALSO YEAH THEY PUT SO MUCH SAUCE AND STUFF OVER THE ROLLS???? its like a sea of mustard on my sushi that im like….no….just….noooo

      3 years ago
      • yeah! I had something called “Rocky Mountain Sushi” at what turned out to be a Korean sushi place a couple of weeks ago in Toronto and MAN! It had layers of sliced jalapeno peppers and sweetened coconut on top of the salmon, it made me cry it was such a waste (and awful! so so awful!). Do they eat that in B.C.?

        3 years ago
        • Luckily the places I’ve been to outside of Vancouver have been only submerged in sauce…I’ve never had odd toppings before and this is the first time I’ve heard of putting coconut???? on sushi????that does sound awful

          3 years ago
      • Mustard… on sushi?! Yikes… they lather sweet chilli sauce on some here too (and call it spicy).

        3 years ago
  229. When you mentioned Italian food it reminded me of the Kdrama, “Pasta” (where they severe pickles with the pasta? You wha!?!?!) EDIT: Yep, okay pickles is a real thing that happens (Huh the more you know…)

    3 years ago
    • I’m guessing it’s a 반찬 thing… they’re so used to having side dishes that they HAVE to put something with it, even if it doesn’t make sense.

      3 years ago
      • its true :P (I’m american-korean and both of my parents just look at the pickles like –*)

        3 years ago
    • that sounds horrible! :o

      3 years ago
      • Well, they serve pickles on the side, not in the pasta. I think it’s meant to be a palate cleanser or something?

        3 years ago
        • oh okay…i understand palate cleansing which certain foods, but pasta? unsual :P

          3 years ago
        • I can’t imagine it, but what ever floats your boat. Maybe there’s a secret underground pickle business in Korea XD That’s not so secret…

          3 years ago
  230. I find koreanized food somewhat…special. I remember when I first saw your video for Korean Pizza and the thought of any cream cheese, sweet potato or cookie crust mind boggling. But ever since I have tried Korean French Pastries (minus the butter unfortunately) and Korean Chinese Food, I have began to love it! Great video guys!^^ Very insightful <3

    3 years ago
    • Oh man! I remember that video. We actually want to do another pizza video, because there’s…there’s just so much to talk about!

      3 years ago
      • The toppings were just as odd though…ribs? Sweet pumpkin? Oh no…however, the sweetcorn didn’t bother me as much as it seemed to bother you guys >.< We love sweetcorn on our pizza in England! I look forward to more FAPFAPs, and I would love to see an updated Pizza video! Also, Martina, is your hair pink again? Because I thought you dyed it other colours?

        3 years ago