 Oh, wow. No, he went in. Yo, what's going on, everybody? Welcome to another Food Court review episode of Fung Bro's Food, one of the most requested videos that we had to do was the entire deli section at H Mart. H Mart is the biggest Korean grocery chain in America. It started from Woodside Queens, and then its first West Coast store was actually in Federal Way, Washington, and I pretty much bought all the ponchons that I could get, $200 worth, and we got it laid out right here. That's crazy. The reason why Koreans have so much ponchon for a long time, Korea was a Buddhist country. Then later, the Mongols came in and was like, hey, guys, we're eating some meat here. Then you get this beautiful mix of Korean barbecue. H Mart deli, let's go. Yo, everybody, thank you so much for clicking on that video, and if you are thinking about getting your website done and you want it to look dope, definitely check out Squarespace at this link down below. If you click on Squarespace.com slash Fung Bros, they're gonna give you 10% off of your first website or domain purchase. Just try it out, go browse through the templates. I mean, it's super clean, easy to use. Definitely check out Squarespace and enjoy the rest of this video. One of the cool things about H Mart's deli is that you can get just a big chunk of mixed rice. You can get the purple rice. This is a mix of white, brown, black, and sweet rice plus beans. It's very soft and chewy. Very sticky, chewy. It gives me this feeling of healthiness, you know? I think we gotta try this, the salanggang special. We always go to this soup spot called salanggang in LA and they have this as one of the main chai panchang. 5.99 per pound, chai kimchi. Salanggang better. Way better, salanggang better. It's kinda bitter, isn't it? All right, so guys, we're gonna do a quick kimchi battle. We got sliced kimchi, cabbage leaves kimchi. And then this is recommended by a worker that this was the best kimchi in the store. What does this say, Corey? Oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, We also do brand deals for Asian products. Slice kimchi. Not bad. The initial taste wasn't bad, but then the fermented flavor starts kicking in afterwards. Our next door neighbors with this really old couple that were from North Korea. Yeah, yeah, and they used to make their own kimchi in their backyard. I don't know the exact process, but you put kimchi in jars and then you bury it for, I don't know, like a week or something. You bury it. Well, I don't think you have to bury it, but like, you put it away. Yo, I'm a big fan of the leaves. Yeah. I like the leafy kimchi. Oh yeah, I like the leafy veggies. I have a feeling this is gonna be my favorite. Leafy kimchi. Different. I like it. I like this one a lot better. Not as fermented. Most highly rated canned kimchi at H Mart, or at least recommended. A lot more of vinegar briney blast right there. It was the best one. Are we gonna confirm that this is pretty good? Yeah. I ate it already. If Nelson ate it all and he only liked kimchi, it's good. Oshine. Marimashiso. Oshine at the top, and then you got the kimchi leaves, and then you got the regular kimchi at the bottom. David, I wanna go on to your favorite panchon at the Korean spot. What do you think it is? The Mashi. Ah! So let's go with the potato salad at first. Ooh, David, I think you gotta go first. I see carrots, I see peas, I see corn. Carrots and peas, potato. Peas and corn, I see. Oh my God, it went in. David, keep going. Oh, it exposed. You went straight Thanos with it. Yeah, it tastes more like egg than potato. There's potato, carrot, Kirby. It tasted healthy, but that was not my favorite potato salad. All right, guys, let's try the kombucha though. Kombucha is like a pumpkin, I believe. Kombucha salad. The kombucha's kinda good. I like it. It's crazy to me. I don't know, guys. Ah, I'm not a fan. Really? Try the kombucha salad over the potato salad when you come to H Mart. That's my recommendation. All right, guys, we gotta keep it moving along through the kimchi here. We got the gakdugi kimchi. Not gonna lie. I like it. Yeah? It's a little bitter to me. No. If it's compared to the other kimchi, it's considered sweet. So here we got the spicy cucumber kimchi here. So here, I do think it's cool how they kinda slice up the cucumber and then stuffed it with some of the ginger. Let's try this. You can have some nice ASMR with this. Yo, that might have been my favorite one so far, is this cucumber kimchi? Yeah. All right, so this is the seasoned young pepper. Go ahead and grab one. Seasoned young pepper. Damn, I think this is gonna be hot. I'm starting to feel a little bit of heat from the seeds. Yo, that flavoring is good. That sesame sauce on top of it is nice. I'm gonna hands down giving this my top pick. My mouth is on fire. Yo, that's crazy that your mouth is on fire. Mine's not. I don't even hold you in. Okay, all right, I'll give it to you. The end is high. Eat the fat end, eat the fat end. I still recommend it. I stand by it, right? It's tasty. No, it's good, it's good. I just maybe don't eat the end. Here we have assorted wildweed. Here we have sesame leaves in soy sauce. And here we have fresh fried tofu. Your favorite. This is one of my favorite dishes, fried tofu. No, like the inside is kind of bland, but then outside it. Tofu, pretty good, I would say. Get it? Yo, I'm actually a big fan of these sesame leaves, man. I didn't get exposed to this till later. Eat it now. It tastes unlike anything else. Oh, man. You don't like it? Eat it, bro. Keep going. Eat it. I'll tell you how you are. You just have to say that you're fine when you're not really. I'm not digging the flavor. You know what? Don't worry, don't worry, guys. I'm into the sesame leaves. All right, I'm trying these wildweeds all together. I don't even know why they call them wildweeds. Assorted wildweeds. Let's go. I think where you see this often time is peeping bop. I don't think it's a weed though. It's more like a... It's a root. Like a beet or something. Nelson, are you drunk off of this kimchi? What happened, bro? This is making me crazy, this is making me go crazy. All right, we have made it into the seafood section. Hold on, let me take a good look at this stuff, man. All right, this is salted calamari. Stir-fried dried shrimp, spicy anchovy. This is stir-fried squid, and this is raw marinated. That's Mr. Krabs. Krabs. So this is the only sashimi that they have left, and the sashimi section is uni. I'm going for the uni first. All right, let's try. You're going to eat the whole piece? Did you guys know that this is part of the dough? I just don't want to eat the dough. Fish and belly, we're going to mix the dough. Thanks for taking the L for us, David. Yo, that shit tastes like I just scraped the ocean floor on the mountain. That's what I'm saying. Salted calamari. Who said it's salted, right? Because it is salted. Yeah. Go for the shrimps, guys. All right, so this is dried shrimp, but this is stir-fried. Eat it whole. Of course you got to eat the shell, bro. How are you supposed to eat the meat out of this? So you suck on it, bro. What? Yo, it tastes pretty shrimpy. Wow. It tastes like those dried shrimps. All right, anchovies. Yo, these are really good. These stir-fried anchovies might be some of the best ones I've ever had in my life. Stir-fried dried squid. I like it. It has this caramelized. Mm. And they brined it with these last fruit. Wow. Get more of this. He went in. He went in. All right, let me try these eggs, quail eggs. Ooh, okay. You saw that? It blew up. It's good. It's good. It's good. Are you ready to be adventurous, though, and go for these raw crabs? I ain't trying to get no food poisoning. You think H-mart would do that to you? I don't know. You think it's H-mart or Hater-mart? Woo! Yo, I'm not going to lie. Some kids, I know you guys aren't home. Crab's, because you're probably wondering, like, why are you guys... Ew! They probably... They were stalling. Hey, producer is coming out now. Whoa, we're stalling. Adina was like, quit stalling, man. Just eat it, guys. Now quit eating it like a sissy. You think I'm a sissy? But I wouldn't say that for young people, this is going to be their favorite. On the raw crabs is only... Only if you really want raw crab. Yeah. Aw. Son, that almost stabbed my finger. I got to do a drink switch-up. We have a peach drink. We have a green plum, and we have a cold brew. Cheers. Oh, that's good, man. That's sweet. Green plum. 2%, even though I don't know how to read Korean, but I can read numbers. It basically means it's a very healthy drink. All right, so moving on to the Aquaman dishes. This is pan-fried beltfish. Beltfish. Beltfish. Not too strong in fish flavor. It kind of tasted like we were just at the ocean and then just roasted this straight out of the ocean. No, in that, I believe that's a compliment because it kind of tasted somewhat fresh. It reminds you of those croakers that they give you in the Korean spots. Let's go on to the deep-fried Alaska Pollock. I prefer the beltfish. Really? I prefer the beltfish. I think the quality of the fish on the beltfish is better, but I think obviously this one has more seasoning and more flavor. I think we need to leave it on with one other pollock. Deep-fried sweet half-dried. That's like a drumstick. Are we supposed to put this in a soup or something? Why is it so hard? It tastes like a sweet and sour type thing. I'm not with the pollock. I'm not with the pollock. Send the pollock away. I am banishing the pollock right now. To the trenches. Don't fail me, salmon. Salmon. It was pretty good. That was a quality piece of salmon. Really fatty. I think you let the salmon shine on its own. Salmon, rice, and then the squid tries to... Okay, okay. Good combo. You got a combo. All right, guys. So this is like your variety plate. Kimbap. Kimbap. Sim it up, pal. Kimbap. It's good. Standard kimbap. Nothing's gonna complain about, but nothing to rave about. Fried fish cake. This is a big drinking food in Korea. Yes. It's like a egg-dipped fried fish cake. It tastes different. It's okay. Flavor's not bad. Let's try the japchae. Yo, japchae is really good on the side. Like people just eat the... I am a big supporter of japchae. Oh my gosh. You made it. Now you made it. The last and final stage. Now you made it. Seasoned beef round eyes. Seasoned beef eye of round. I was wondering what the texture was gonna be like and you guys will find out. Oh. The lady working there did tell me you will have to peel it apart. Yep. He's very tough. He's very tough. Peel. No, what if you try to just bite it like this? Oh! That's what you know. It's so tough. If you look at it like a dip jerky, it's good. Feel like a dog where you have to like... Chewing on a bone? All right guys, we are under the pork section. We have boiled pork hock that is sliced and then we have boiled and pressed pork ear. I'm gonna dip it into this, what looks to be kimchi sauce. I don't really like it. But I don't like the ear. It's too rubbery. From any culture, you know what I mean? It's too rubbery. I really don't like the Chinese ear either. It's too rubbery. Pork hock. Pork hock. Pork hock. The pork hock is much better. I'm going in. Chicken. Probably my favorite meat. It's got a little salt and pepper on it. The batter is not too thick. I like it. That is one of the best old dry wings I've ever had. All right guys, that pretty much wraps it up for our food section of the H Mart Deli. It goes roasted anchovy, radish, kimchi, because I generally don't like that sweet and sour wing. I'm rolling with the kabucha salad. I'm rolling with the jarred kimchi. Salmon. Saet. Wait, wait, wait, wait. That's my pick. I'm not that a pick. Saet a pepper. You like a pepper. The pepper. We forgot the pepper. The pepper, the dry squid, and the crab. Shut up. Shut up. Sorry. I got a hot in here, bro. They do such a good job of making the panchon and such a wide variety of it. Now, I don't know if the American-born Koreans are going to need to make their own panchon. In the future, now with H Marts around the country, you just go there and get your tradition right there. Anyways, on to the sweet potato guys. You about to take a whole bite of that one. Both of you guys, I broke mine in half. I'm eating like this. You guys have the whole fist. No, no, I'm eating it. You're about to pop. I'm eating it, you know. No, no, no, because this is what I was going to do. I was going to peel it like this, and I'd just go break it off like this. And chew it up. And you're going to go in. I was going to eat it like corn and the cob. I am a sweet potato connoisseur, and I co-sign this sweet potato as good. You got with that one. But it is good though. No, this is a really good sweet potato. I'm not huge fan of sweet potato, but this one, this is delicious, it tastes good. Guys, we got the Korean rice cakes. This is the Korean mochi. Funny thing about that one, it says stay soft there, longer. Kung Pao Mil Suk Tok. Herbal rice cake with soybean. That's an herbal rice cake? This says herbal rice cake with soybean. Ah. Oh. Pretty good. Interesting. Salty. Herbaly. You like the salt, the salt. Wow. I don't know. There's that red bean inside? Yeah. I like the red bean, but I don't like the herbal salt thing. Herbal with salty mochi, OK. Thank you everybody for watching that H Mart Deli edition of Feng Bro's Food Court Reviews. It goes to show you that Korean culture is really becoming that popular globally. I think it does help that Koreans do serve kind of some funky side dishes, because Korean culture is kind of considered pretty cool. But when a cool culture serves you funky food, that funky food becomes less funky. So now it's a little bit more normal. You're eating stuff like raw crabs. I loved it. Yeah, now was a big fan. Now a huge fan. Huge fan of the raw crab. Yo, everybody, thank you so much for watching that video. Make sure you like and subscribe on our channel. And definitely, definitely big shout out to our sponsor, Squarespace. If you browse through Squarespace, you're going to see all these beautiful award-winning templates for pretty much anything you need to do, whether that's a blog, a shop, or portfolio. I mean, I think us coming up, I would have loved to have these kind of tools. Like literally whatever you plan to do, you can get your own domain, feel legit, look good, become productive. Definitely go check it out. Squarespace is easy to use. It's intuitive. They have powerful editing tools. I mean, just check it out. And if you click on this link down below, squarespace.com slash Feng Bro's right now, they're going to give you 10% off of your first website or domain purchase. So, all right, everybody, thank you so much for checking out that video. Make sure you like and subscribe. Check out Squarespace. And until next time, I'm out. Peace! Last but not least, guys, thank you so much for watching that video. In the comments section below, you guys, make sure you let us know what other food courts or supermarkets you would like to see us try. All right, and until next time, this is Nelson Chan, aka Hooping Life, David and Andrew from the Feng Bros. And until next time, we out. Peace!