 Oh, David, you busted off the dance room tune. Welcome to a very, very, very special episode of Fumb Rose Food. We are here with our old friend from Seattle, Juno Park. What's up, guys? How are you doing? So in today's video, we're going to be eating a lot of Korean fast food. So you are also an R&B singer. Yes. These two, we used to perform together. Yeah. So you're the rap names. D1. D1. Oh man, back then it was English. English, English. This is a throwback video. Korean fast food. Let's go. Dig Rice Cuisine, Temple City. It's round one. Round one, I feel like how do you describe this round? I mean, we just have so much here. I mean, we've got the tteokbokki with the seaweed roll, which I've never tried before, but it's never had this before. It's drenched in cheese, too. We've got four different kimbaps, right? We've got kimchi fried rice in a Tojirak. Tojirak. Tojirak, which is the much tin box. Yep. And then we've got the seafood pancake. That's actually one of my favorite. Haemul Pajeon. Haemul Pajeon. Haemul Pajeon. Last but not least, I mean, this is the most visually My favorite. Yeah. It's the budae-jjigae. Oh my. This is the army stew. Army stew. I think first off, kimbap seems the easiest thing to start off with. Bulgogi Kimbap. Kimbap, a lot of people eat this. Like, this is, I would say, a lot of people who have had any sort of Korean food have had this. You got the nice sesame oil taste to it. At the very, very end, because they rub that sesame oil at the very end on the seaweed. Kimchi kimbap. Kimbap and bibimbap. Kind of are like, it's the panchon, the side dishes rolled into different forms. Yeah. One's like a hot mixed stone bowl and one's kind of in a sushi-type roll. Even with the word kim, he means seaweed and then pop is rice. So that's why you get kimbap. And then pibimbap, pib means mix and then rice, pop. I'll say this, despite the ingredients maybe being similar, it does taste different. I think I like the kimchi one even better than the bulgogi one. Squid kimbap. Pretty good. Easy to eat. Not probably. Probably wouldn't go for it over the other ones. You know, this is very, very different too, because usually with kimbap, you don't actually have a roll in there. So I understand the whole like seafood type of thing with the squid in the roll, but yeah, definitely I've never had it with roll. With the roll, it definitely makes it look more like sushi. Tuna kimbap. I actually like it with the sauce, for me. I actually like it without the sauce. I think with the sauce sometimes, like the red, I think that's kind of a gochujang based sauce. It kind of makes, to me, everything taste like that. Yeah. So I think it lets the ingredients shine. I'm rolling with tuna, kimchi, then bulgogi, and then squid. I'm going traditional bulgogi. You got the kimchi. You got the squid. Then tuna is actually my last. It tastes very Americanized. Yeah, that is true. Army stew. What did you get? This dish comes from the American army having a lot of canned foods. Koreans making it work. The Korean economy wasn't doing that well, so they saw an opportunity to mix everything together during the Korean War, so that's where this came from. The hot dogs in the spam came from the soldier rations from the American army, and then I also learned, and I read this, that Lyndon B. Johnson, the president at the time right after the Korean War, he came over and ate this in Korea, and he said this was his favorite dish from Korea. You know what's funny? I'm usually eating this dish really late at night with soju, and then I'll be like, I'll be eating this with soju, and then a very loud setting, but it's kind of different to just eat it kind of at home, like in a homely, chill, casual spot. So they have fried dumplings. These are mandu's. It looks like a Chinese dumpling, but you got deep-fried. And we only pan-fried. This is deep-fried. Yeah, that's definitely an American twist to it as well, too, because with budae jjigae, you just put the mandu in there. So this is the first time I've actually had it more fried. Oh, I gotta cool it down. You were hyping this up? You have to try this. Come back. I've never had grape pulp before. This has grape pulp. This is actually one of my favorites. It's a pirak shike, and it's actually rice. It's a rice drink, but it's usually a drink as a refreshing drink, usually in the saunas is what we call it, the spas. Oh! I saw immediately this is blowing up right now. A lot of people in America are really finding out about this bingere banana milk. So I think this is a good mix with anything that's spicy, though. I think it cools everything down. So this is definitely what I would drink when it's really, really spicy. But I would say shike is still my favorite. It was shike. Seaweed roll. It's got noodles in there. This is good. You've never had that, right? I've never had this. It's like seaweed and noodles wrapped in seaweed and fried. I got you. Oh, with udon. So this is different, too. It's with udon. And then you got that mozzarella cheese on top. Let me tell you, there's a lot of rice flour in this dish. Now, what's the difference between this dish and this dish? They look pretty similar. Obviously, they have the same shade of red. To me, this tastes way more like almost like western pasta. It's a little bit more thick, too, because you're using the ddeokbokki with the rice. And this one, especially because it's with udon. So when you start marinating that all together, then you start getting that thick broth. That's why you can see it's actually a lot more thick. And then with the stews, you're using a different type of broth, so that's why it's a lot more lighter. Hamur Pacha. There's less of that like squidy tentacle look. And almost more like something that maybe the younger generation could get along with. Yeah, yeah, yeah. Just visually more pleasing. That's a very accessible looking pancake. Yeah. Oh, I like the spicy sauce right there. I'm gonna eat it without, huh? There's squid in there, too. Is that what the red thing is? No, that's fish cake. I love that layer of egg that he's got on top, man. That's thick. That's a thick pancake. Kimchi fried rice. Kimchi Bokkeumbap. What makes a good Kimchi Bokkeumbap? You know, honestly with a lot of Korean food, the key ingredient is sesame oil. Not a lot of people know that. Because I think it's gochujang, right? Yeah, immediately. Yeah, they think it's something different, but yeah, sesame oil definitely on fried rice or the kimbap, that's what really makes it. It's actually in the budae jjigae as well, too. It's in the tteokbokki. It's just the one ingredient that people don't think about. I felt like today in this round, what we had is there was a lot of modern twists on traditional dishes. Like, we were reading up on the history of jjigae, and obviously budae jjigae being this American ingredient, Fuse style, that's relatively new, maybe like 50, 60 years old. Yeah. But then, obviously, I'm sure that a kimchi stew existed for hundreds of years prior to that. Yeah, yeah, yeah. You know, obviously it over time changed to putting cheese on everything. It's like kind of a modern twist nowadays within like the last five, seven years. What was your guys' favorite thing? I actually really, straight up, I liked everything. I'm still going with the budae jjigae. It's got a little bit of a different twist. You got the fried dumplings in there, the mandu as well, and then you got the cheese mixed in with the spam, one of my favorites, and then the sausage. Just put everything together. I gotta go with the budae jjigae, but a close is actually the tuna roll without the sauce. Oh, that's interesting. Without the sauce? No sauce. Gina's like, that's the last thing I want. See, Gina's like, oh, I can't believe it. You like the spam, but what? You going against the tuna? You like one canned meat over another canned meat? I'm biased. Tuna, that might come from the American Army too. I mean, the tuna can. I mean, chicken or the sea, that's probably an American can. Only gave Gina from now on in this video the tuna kimbap and the banana milk. This is a really interesting section. We have some Chinese Korean dishes. In Korea, they're referred to as Korean Chinese dishes, but then in China, we don't eat them. I didn't know that. No, we eat the original version. Jajangmyeon. Jajangmyeon. It is Chinese in origin. Obviously, all over China, they have their own style. This most aesthetically looks like the Northern style Jajangmyeon. Jajangmyeon, which means fried sauce noodle. And then in Korean, it's more of the J, Jajangmyeon. If you have the Chinese Northern version, the fermented soybean flavor, which is still, I believe, the same flavor, is much sharper. It's much more sharper and almost like a hardcore, fermented beanie. Like sharpening sweet or stronger. No, not sweet. It's much saltier and much stronger. Wow. I always thought, I like the Korean Jajangmyeon, but I didn't think it tasted that similar to the Jajangmyeon that I ate growing up. I should really enjoy this, too. You know what's funny? It's really funny because you know how strong the Chinese Jajangmyeon sauce is? They give you a tiny little bowl. They give you this much sauce for this much noodles. That's how strong it is versus so it barely covers the noodles, but this is obviously, yeah, it's a lighter sauce, but they give you a whole bunch. This is actually definitely a to-go type of thing as well, too. A lot of college students would definitely eat this. That's fair, because it kind of has a similar place in Chinese culture. It's not the fanciest food. It's a home food. Jampong. So this is Jampong. This is actually out of all the quote-unquote Chinese dishes. This is actually my favorite. You know what the interesting thing is? The version of the Fujinese dish called Jampong in Japan, not spicy. It's clear. Because you know how Japanese people, they're not really into, generally, for the most part, red colored dish. You could really taste the seafood in the broth. This is actually my first time really having a good version of this. Not like your 24-hour after the club spot. Man, that was really good. What do you think makes a good Jampong? It's got to be the umami that all the different seafoods in the broth create. Yeah, that's exactly what I was going to say. It's definitely the broth. It's different because you don't just have the essence of the seafood, but you also have the meats that are mixed in together too. So you see little meat chunks right in there, but it just wraps everything all around together. Tongtu, sweet and sour pork. What I notice about the batter is that it looks more like the white tempura batter. More the one that the Chinese people have. There are pieces here that are more slivers than some other places like it, more like a chunk. There's not as much nuggets. The pieces are so thin. Like a chicharron almost. Yeah, it almost tastes like a, yeah, chicharron, a sweet chicharron. That sauce is really good. Just about to comment on the sauce. The sweet and sour pork. Very, very good. There's something more fruity about it. I don't know if you put like pineapples in it or something. So of your three, you're going with champon. Champon for sure. Champon for sure. I feel like it takes the longest to make two. Just to create that broth. I just like the process as well. I got to say that I actually never had a version of champon that I liked until today. Oh, really? Oh, really? Because I have it. I usually actually, when I go get Korean food, Korean Chinese food to me sounds almost like, it seems kind of weird because I'm just like, oh, I don't know, I recognize all these things. Today for sure I'm going with that. But I got to say that's a close second. Okay. And I really like the sauce on it. Would you say the one difference I've seen with other spots is that like some people, their sauce is really dense. But this place, I felt like the sweet sauce was a little bit more liquidy. Yeah, I would say it's a lot more thicker in some of the other places I've been to because it just like comes off right away. I'm telling you, really addicting though, for some reason. Jopche. What makes a good jopche in your opinion? I'm still going with the system. Yeah, no, you're right. It has a strong sesame flavor. Yeah. Is this something your parents would make at home? Yeah, yeah, absolutely. Well, it's also a little bit different because the glass noodles are a lot softer than your normal jopche. I'm not going to lie. I will order it if it didn't come as a poncho. Oh, you know what was interesting is that they didn't, he didn't use a wok to cook that one, but he used a wok to cook this one. Oh, that's a little different too. Yeah. This is really light. Very refreshing. A lot of sesame oil. And I realized why I think this is the most popular dish in America from Korean cuisine. Because in Seattle, a lot of the Japanese teriyaki spots are actually owned by Koreans, probably 85%, 90%. But here's the thing, they will always have like one or two Korean things on the menu. And bibimbap will always be one of them. You think about it, if you have like that, the poncho or the appetizers, all you have to do is put in one of these two, and that's how you make the dish. What would they mean by Korean buckwheat cold noodles? Perfect to eat at the end, man. You know, this is one of the dishes though, funny enough. And I don't know the history of this one. We eat this in China too, in certain provinces. But in a lot of places, it's called qiaoxianmengmian. Qiaoxianmeng means Korean Chinese people noodles. Oh, interesting. So actually, I don't necessarily like mundengmen. But this one I actually really like. And the reason why I don't like other mundengmen is because when you look at this noodle, it actually separates apart. A lot of the mundengmen that I've eaten before, the noodle like sticks together. Oh, it's chewy. It's chewy. You gotta go at it, right? Yeah, so when you first start, you're like, literally like mixing it. This actually just separated apart so easily. Good point. And that's the reason why I really like it. No, that is a good point. You can be stuck on chewing it almost like gum sometimes. Yeah, this is soft. I was really shocked to even like taste that. That's crazy. What was your guys' favorite dish here at Big Racks, man? I'm going with the budae jjigae soup. I'm biased on that maybe. Got that spam in there for me. I mean, it probably takes the longest to make. Yeah, no, it was really good. I mean, I did... I ate all of it. I ate all of it. Because I've had budae jjigae before. Okay. But I've never had a good Korean cheongpong. Jump? Okay. Yeah. Jump? I've never had a good Korean cheongpong. That was the best one. The tapoki with the mozzarella. That was good. That was really good. But this is even another level of like really accessible, nice Korean food. 20-year-old. That's not expensive, but it still gives you like this new experience. I mean, most places do not serve this. Most places do not serve this dish. And it's actually really hard to find this jjajangmyeon. I think it really has to tell you that like we are in like a Chinese area. But the levels of Korean culture that have become so popular in most Chinese people, it's just gone layer after layer after layer. It used to only be Korean barbecue. Then the sundubus came in. And now you're starting to see the jjajangmyeon and everything. The variations, yeah. You know what to me? This restaurant really is like kind of normalizing regular Korean food. Because it's not like something you have to go out and... Oh, go to all you can eat. And then you can have your japchae out of the bar as a side dish and stuff. But this is like a everyday spot. People come here for lunch, get fueled up on Korean food. And that's not... I wouldn't say that's not usually how you think of it, at least in this area. Yeah, it's simple with great taste. That's how it really describes like more of the lunch style food for Korea. But I mean, sometimes you'll see these foods like on the street. Aren't you guys... I gotta check out Street Churros. I'm down. Yeah. Alright, wrapping up our Korean fast food series with our friend Junu Park. They brought Churros to Asia. Street Churros has started in Korea. Obviously, originally a Mexican dish. Right, sure. That's interesting. This is the original. This is the original. She said this is the most popular flavor. It's just cinnamon. It's a cinnamon churro. No, I'm going with Oreo first. No batter. Wow. Okay, so we've got the honey nut strawberry over here. So, honey nut is on the outside. That's the sprinkles. Yo, that's good. This churro is a lot smaller than the original stick one. It's easier to eat. Compared to a very traditional Mexican churro. I'm going to be honest, it's good. It's easier to eat because of the size and it's really fresh. But, taste-wise, it doesn't taste that different.