 This is the PUSH. ROOM! Ayurva hot cheeto dust on top. And what's really interesting is that this is green tea noodles. Your first piece says a lot about you. What's up everybody, welcome to a special Fung Rose food. We are going to be checking out all the newest restaurants in Koreatown, New York. I got some friends with me, Ruth, Christine. Our first spot is Kai-Ten Sushi. This is the biggest conveyor belt sushi in all of New York City. Let's check it out. Alright you guys, we are at Kai-Ten Sushi. Of course, it's 2023. You order off of iPad. And what's going to happen is that the food is going to fly down this conveyor belt and deliver it straight to us. It's cool that they have a lot of different and like new sushi rolls. Like they have obviously some non-traditional stuff. Alright you guys, everything comes out in fours. Round one is here at Kai-Ten Sushi. So good. Yummy. Oh! We got a robot delivering Ramune. What year is this? Listen guys, it's 2023. The robot's galore. Oh, the DC can't have a New York meal without diet code. Thank you for your service. Kedi-bot. Hey, it moves with music. It's like, alright, I'm out. Man, I gotta try this Chashu roll, man. I've actually never seen this before. Oh, the hot food's coming out too? What's your guys' first piece? Your first piece says a lot about you, you know. What the pork? You went with the salmon, okay? Oh gee. Solid pick. That's simple. This. Honestly, Kai-Ten Sushi already, I'm having fun. That's why I like spots like this. Because there's so much action from where they're making it that it flies out, then you grab it. Does that feel like a hyper-serious omakase? It's extremely dynamic. Actually the history of the conveyor belt sushi stretches back to 1958. So it's been around for a minute. Cheers. Guys, cheers. Cheers. Cheers. Hey, man, I feel like that this roll is very, very popular amongst people who want a non-traditional piece, but... I'm in the Alpacore. I know not everybody goes for the whitefish when they eat sashimi platters. This is it. Aren't you guys? Saba. Karaage. Salad. Your salmon. Whoa. When you see that steam, this karaage is fresh, man. Everything is made to order. I love it. And it's pretty fairly priced, you know, especially you're in New York City. You get to sit down, eat sushi right away. Aren't you guys, we're gonna try this Giyu Udon with the Sbala. All right, Christine, what do you think about this style of conveyor belt sushi? Because there's, like, different styles of it. I actually prefer this kind of style better because, like, the conveyor belt, like, you know, it kind of goes around, and you don't know if, like, someone else is gonna pick that up. And, like, if they do, you have to wait again. Right. And then you're mad at that other table, because you're like, I wanted that. It's like, now you have to wait. But then this one, it's, like, come to order, made to order. So I feel like it's, like, a little bit hygienic, too. Ooh, gotta try their scallop. Mmm. Nice and chilled. Hey, you guys want to know what the kitchen looks like? Let's go. Okay, here she's making a hand roll. Nice, neat, but together. Oh, this is, this is mastery at work. Look at how tight she folds it. They got orders coming in. The dinging. Very fast place. She's got the rolls right there. They're making rolls right there. They got the sushi rice right here. And then they got the authentic Japanese box for the seaweed, the nori sheets right here. I see. Oh! The quality is really good here. This is the nigiri station. Listen, it's operating just like an omakase. You have the sliced salmon, put it on the rice, but there you go. All right, you know, when you're at Kaiten, you gotta do the ramen-ey punch. What do you call it? The slap. This is the push. Ooh! Agadashi tofu with smala. Oh! Sushi cocktail. And it has, like, different types of salmon. It has spicy salmon. And then the salmon sashimi. And then it has the salmon roll. Remember, you got the avocado salmon roll right here. So I think it's cool that here, you know, they kind of have the liberty to introduce new rolls. And even this one coming up, yo. Ooh! Ooh! They got the fire roll with hot Cheeto dust on top. You're a hot Cheeto girl. Are you a hot Cheeto girl? So you're the type to put hot Cheetos on your profile. You're like, I... No! Cheers. I've never eaten sushi out of a cocktail glass. Trying smala on their soft shell crab. This is fresh. This is hot, guys. Everything is made in order. Mmm! Oh, shoot. This is like warm socket. Hey. First time trying warm socket. Goes down smooth. Cheers. Cheers. All right, everybody. So come check out Kai Ten Sushi, brand new. Great for the office crowd. Great for lunch. You can come in here and get high quality sushi. Eat as much as you want or as little as you want. But we got to keep it moving, because we are going to one of the best KB weekend spots in all of K-Town. Oh! Oh! I tried to pull it in deep. That's not bad. No, no, no. Thank you. We're going to Jongro. Really good job of making Jongro feel like Korea, right? Yeah. It kind of feels like we're walking on the streets of Korea, Chinese and Maldives. Mmm! And what about dancing through the streets of Korea? All right, we're here at Jongro, and we're about to have their famous beef platter. You know, the decor is really dope. It's based off 1980s Korea, and they got all this pop culture on the wall. I got history on the wall. It's like part museum pop-up, too. I love the energy of the 80s here. How exciting are you? I'm so excited. How excited are you? So excited. And we got Demi, just your local Costa Rican Chinese, joining us. It's super, super emotional to try these meats. It's super famous in Korea. All right, Christine, so for the people like me who have had green barbecue many times, but don't know the exact names of the side dishes such as this, can you break it down? This is Yang Pazangachi. Okay, that's a tough name. Yeah, not gonna lie. It'd be a tough one, Yang. Is there a shorter one? Can I say Yang? Oh, yeah. And this is Pamuchim. Pamuchim? Okay. Do you always have it with green barbecue? Is this, oh, let me guess. Macaroni salad? Yeah. I don't know, of course. This is onion salad also for the barbecue. Onion salad. And then, of course, kimchi. Classic. Let's have. All right, Ruth. Everybody eats green barbecue sort of their own way, right? What is your style? Okay, so this is called a tangchu. It's like Korean lettuce. Add a little bit of this. Add a little bit of sauce. That is what? Samjang? Samjang, yeah, yeah, yeah. And then also, I kind of like adding this sometimes. And if you guys really want, you guys can have rice. This is Ruth's wrap. This is my wrap. Keto-friendly. All right, Christine. What's your style? My style, actually, I just like it. Straight kogi. Kogi. Just straight meat. Oh, sorry. Straight meat. And then dip it in the salt. Okay. Just meat and salt. Just the salt, yep. That's it. Changsmala onjangrel. A little beef wrap. Yo, Christine, I've never had this dish before, actually. At any restaurant. What is it? So this is basically like an old school lunch box where you would have a pack for like school back in the day. So what he's going to do, what Tay is going to show us is he's going to close it and shake it up. Oh, hey. And they get like a pokumbap, which is kind of like fried rice. 1980s public school style. Let's do it. Go ahead. The K-pop soundtrack in the back is perfect. This is my first time getting the lunch box. It has anchovies. It's got a little sausage. Egg. Oh, this looks good. What about this? I feel like this is almost like another like lunchtime dish, right? Okay. This is like an all-time favorite childhood memories. It's called tteokbokki and then this like little thing is called kimbap. It's like fried clear noodles. So what I do is I dip it in the tteokbokki sauce and... Crunchy, crispy, chewy. Not a lot. I like that a lot. I actually prefer that even over the tteokbokki itself. Okay, so guys, I'm going to make something called osomuk. You add beer and soju. I have one shot. Put it in there. And then the magic chip. Ready? Three, two, one. Such grace. Whoa. That's how you mix it. And osomuk. Slammed spoons. Sambun pajeok. But what would you call it in Spanish? What? Pancake? Pancake de mariscos. Pancake de mariscos. Okay. Spanish. Let's do it. What I like about Jangro's pancake is that it's super crispy on the outside. I think certain pancakes are very more fluffy like a cake or almost like wet. But this is like a crispy pancake. What do you see? What do you see? Oh my God. There's like camarones and burbos. Arendros. Camarones, burbos. Mmm. I love it because it reminds me of a scallion pancake. Okay, so this is called murnengmyeon. And what's really interesting is that this is green tea noodles, which I've never tried before. Because typically what noodle is it? It's like buckwheat. Buckwheat, it's like brown noodles, but this is green tea noodles. So I'm going to take a bite. Does it taste like green tea? Not really. But I mean it's green. In this corner, we got the favorite. The peeping nemmyeon, which is the spicy nemmyeon with the soup on the side. So usually when you get peeping nemmyeon, the soup doesn't come on the side. What I like to do is get the soup on the side and then put it in here. You were passionate, Christine. Very passionate. Very passionate. And what I notice is that when Koreans do cold noodles, they do an ice cold. There is literally ice in the soup. Fleshy. Fleshy. Okay. So would you normally eat this in the summertime to cool down? For sure. This is the staple dish that you would have during the summer. To cool down on a hot ass day. Ooh. And if you're really a nemmyeon lover, you got to break the yolk. Break the yolk? Oh, shave it up so that the yolk becomes kind of cloudy. And then it frames up the... That's what you got to do. Wow. That's how you know you're a 15-year-old. Christine, such high technique. Such high technique. Oh, oh, I think you know what you need to tie it up. Move it up. Refreshing with a kick. I guess I can taste a little bit of the green tea, but ultimately it's just very cool and refreshing. That's what I like about it. All right, everybody. We're finishing our meal here at Jungro. And then now we're going to gopchang. All right. So three floors up from Jungro. We got Jungro gopchang. They opened up two years ago and they got gopchang. And the main difference is they have a bar. And a DJ booth, actually. An ancient DJ booth. Yo, DJ Ruth in the house. Korean drinking games explained by Christine. So this is the most basic Korean drinking game that everyone can play. And we're literally just flicking the cab. And then after we flick the cab, whoever flicks it off, the people next to them have to drink it. So if I flick it off, you guys have to drink it. Oh, okay. Huh. Ooh, nice. I'm hitting it from this side. Ah! I almost killed that thing. Ready? Three, two, one. Ah! That was weak. All right, another rule so I can call it, right? If I think that I'm going to flick it off, I'm going to call it. And if I flick it off, everyone drinks. But if I don't, then I drink. Okay. So you're going to call it? Yo, that's pretty advanced. I never heard that before. Call it. I'm not going to call it. You are a power user. I'm going to call it. I'm going to call it. You're going to call it. I'm going to call it. You swung and you missed. Oh, I've never had a cocktail topped off with red wine. That's delicious. Mmm. It's good. You know, there's a lot of like fusion drinks available in 2023, but you know, there's only a few people who really pull that mixture of traditional culture with like modern western bar culture together. This came together. All right. We are here at Jongro Gopjeon. We got the two different types of gopjeon they're going. Christine, you're kind of the gopjeon enthusiast here. So you explain what's going on. You are the gopjeon captain. So this is a yangnyeom gopjeon, which means seasoned gopjeon or marinated gopjeon. Okay. And this over here is just your original dressed fried or grilled gopjeon. Okay. But you have different types of gopjeon. We're talking about intestines, of course, right? But there's different types of intestines. So this is a small intestine that he's cutting right now. This is the big intestine right here. And this is tripe. And this is makchang, which is entrail. Oh. And right here is the heart. Whoa. I've tried this before, which is like the traditional way to eat intestines. So I've never tried it marinated. Me neither. I'm with you. He's going to try it with me. Everybody, let's go in and try the marinated. This is very, very popular style. It's supposed to be a little bit spicy and sweet. You know, maybe like roasted barbecue flavor. So let's go. Let's go for it. Cheers. Cheers. Mmm. Mmm. That's really good. That's really good. I honestly do not usually like gopjeon. I usually don't. Yeah, but this, I mean, to be honest, it's kind of good because I can't tell what it is. So he just added the pichu, which is chives. And what we do is wait for it to get grilled and then we eat it with pichu. And then now I'm going to put the garlic pizzeria on top of the pichu. Oh. Oh. Would this be a little bit more of a newer thing, like maybe not extraditional? Yeah, I've never seen this before. It's just a little bit more flavorful. Like about Korean food, it's like there's steps to things. So it's like you can eat it at every step, but it's going to taste different. You know what I mean? So it's like, yo, throw the chives on. Whoa, whoa, whoa. Throw the powder on. Whoa, whoa, whoa. Probably something else is going to happen. It's good. Wow. It's good. I love it. It's really interesting. It holds onto the flavor almost like it's a piece of fat. That's really good. Wow. I usually don't like big intestines, but this is really good. Like I've never tried it with... What's that powder? Garlic cheese powder. Mmm. Could you pass me some small intestines, please? Pizza. All right, guys, I'm going to dip it in a little bit of spasa powder. Mmm. Mmm. I don't know which one do you like more, the OG or the marinated? Ooh. That's tough. I mean, I feel like right out of the plate, this is obviously like all marinated and cooked for you. Yeah. But there is a magic about that one, especially the big intestine. I'm a fan. All right, so I got a bite here. I have a lettuce wrap. I have the radish. I have the grilled chives from the OG plate. But then I put it with the sweet and sour gopchang, which is the small, big intestine, and the heart and the tripe. Sprinkle with some smaala. Mmm. Favorite smaala. You got to chew the intestines for a while, guys. No. It tastes great. Break them down. No, it tastes great. There's just a lot going on, though, in my mouth. You've got a whole pig's internal torque. A surgical system. They do not just have intestines here at Jungro Gopchang. They also got seafood here. Christine, what are we looking at? So we're looking at nakgopse, which is nakji, is octopus. Goop is for gopchang, and se is for sewu. So that's like a... What was it? A serpent term. And then you, of course, you have your mushroom plate here, which I love. So I'm going to try the broth first, because broth is just the heart of a stew. Mmm. This is good. This is good. Mmm. I'm telling you, I'm a fan of some seafood stews. Woo! Woo! Get yourself a little tentacle like that. Ooh. Got a kick. Or some tripe. You know what's funny? Is that the... The small intestine and the tentacle kind of have the same shape. Ruth, you did have a message out there to all the koreabus out there. It's like, if you want the extra points when you're a koreabu, you kind of got to eat this, right? Yeah. This is the real authentic stuff. Because usually, you know, when people hear, oh, big intestines or small intestines, they get, like, grossed out. But if you're willing to try it, you get points. You get points. Don't be soft, guys. Don't be soft. Don't be scared. Don't be scared. Alright, we got the Korean gatekeepers here. Alright, guys, cheers. Cheers. The broth. There's a fire. Yeah. This dish was a sleeper because when I first saw it and when it came out, I really didn't know what to expect, but it's really, really good, man. Wow. Alright, everybody, so whether it's brand-new kaiten sushi or energetic Korean barbecue or traditional gopjang, you guys already know where to go, but we got to get some sweets, so we're going to go to machi machi and afternoon. Let's eat some Korean snacks. Let's go. Alright. So now we're grabbing some snacks. Here is machi machi and the back of us is afternoon. It's cool that they share the same space because they're kind of like the cool, kind of affordable snacks of K-Town. Brand-new concepts. Machi machi from Taiwan. Amazing boba. I got the creme brulee one. You got the grapefruit pomelo. I got the strawberry. With the panna cotta. Yup. Panna cotta. And then you have the black tea with panna cotta. Yo, bobas are getting bougie now. Should we try this? Okay. Cheers. Cheers. Cheers. This drink was fire. This is one of the best drinks I had in a long time. Let me get this creme brulee though. I got to get the sugar part. That is decadent. Alright, so what I love about this spot is that we went to so many other restaurants that obviously are like very like where you can drink and you know a lot of adults would go. But this kind of has that young energy. It's like good vibes and I also really like the packages. It's very new. Different form factor. Hey, I got this sweet plum jasmine drink. You have the Grapefruit Green tea. Tea flush with jelly. Yeah. This is just green tea with panna cotta. Yo, panna cotta makes everything better. Cheers. Cheers. This one's really refreshing. I recommend it. Alright, so to order a Jongro hot dog, you can actually order outside which I think is really cool. I mean look at all the options they have. Do you want a sweet potato, a cheese, mozzarella? Let's do one like classic and then let's do another one. Like this is pretty classic in Korea, right? Potato, potato. Alright you guys, we were at Jongro BBQ but now we're at Jongro hot dog. How do we, what do we call these in Korean? Hot dog. Hot dog. Hot dog or hot dog? Hot dog. Hot dog. Hot dog or hot dog? Hot dog or hot dog? Alright, what do you guys think? Jongro hot dog. That's new to me. The ramen one is new. I'm going to get a classic for me. Keep the classic, you know? Big. I'm going to do the potato. I got to go with the ramen one. I haven't seen this one. Oh, David, why don't you try with some smaller? Yeah, yeah, yeah. Yeah. There we go. Alright guys and then here I have the Doppoki with the chopped up corn dog. Let's go, man. Shout out to Jongro hot dog. Cheers guys. Cheers. That's so, whoa. It's a whole thing. It's a whole thing. Mmm. That pool. Wow. And I think one of the coolest things about Jongro hot dog is like the outdoor seating area that they shared with some other spots. When the weather is good, people are just outside chilling. Nice day. While you're eating a corn dog outside, what is this? It's a carnival. It's a carnival on K-town. Guys, look at this. We're here at Mochi Mochi. They have mochi donuts and I mean, this is a product that's originates from Japan, but I think that this one right here, the variety and the diversity of flavors that they have here is crazy. You know what we're going to do? We're going to get one of each. Got to. How can you pick? We got to do them all. All right. Like we said, guys, they got afternoon, which has got the Korean corn dogs. They got the mochi donuts. Of course, mochi mochi. What are you guys going for first? I feel like we got to try the angel meat. Can we start off with that? Yeah, we got to. I'm going to grab it. Ah. You know what's really interesting about the angel meat is like it tastes kind of healthy and good. Yeah. And then you're contrasting that with the donut. That's really interesting. It's like a little nutty. It's really good. You might really notice about them mochi mochi. They make sure their donuts look like the display donuts. Yeah. Sometimes people get tricky use. You know, these donuts are a little bit chewy, but they break down really nicely and they're really fluffy. I've had ones that were very chewy and almost like too thick on the inside. These are really great. Great balance. Oh my goodness. I had ube and now I'm going for green tea. What do you think it is? So good. I'm trying the milk tea one. Between afternoon and Jungro hot dog, I just feel like they're just serving all the things that like, you know, people want. These are the snacks that I'm going to order. And honestly, it's probably the trendiest food stall in all of K-town.