What Do Koreans Order at Korean Restaurants? 🇰🇷

Beryl!!! Thank you so much for letting me be a part of your video! This was such a blast. And you inspire me so much. I love sharing my love of Korean food and culture with the world. Thank you for being a champion of that. ❤️❤️❤️ Hope you enjoyed all of the food! 😘

Beryl, I’d love to see a “how the world eats beans” video. And I just love your content. I’m so proud of you. ❤️

I know that this is an ad and you get paid for this but you deserve it!!! These videos are so well shot and the concept is so much more creative than just a regular ad. I love when creators can have organic partnerships like this. It’s a win win for everyone

Wow, Korean cuisine has a LOT more in common with the German cuisine (which is what I grew up with) than I ever realized! When I think of Korean food, I think of a lot of spicy meat, stews, and noodles. (And kimchi. Always kimchi!) This one order is showing me SO many more types of dishes! So I've always known kimchi was a Korean staple (as sauerkraut is in German cooking), but I'm also seeing "food cousins" in pajun (Kartoffelpuffer/ potato pancakes), soon dae (Blutwurst/ blood sausage), cheonggukjang (not quite a 1:1, but it reminds me a LOT of Bohnensuppe/ bean soup, which my Oma always made with a liberal splash of vinegar), and jok bal (where do I start? Spitzbein (pig's feet) are the actual trotters, usually brined and served with sauerkraut, but then there's also Eisbein (from Berlin, smoked & boiled pig's knuckle) and Schweinshaxe (Bavarian roasted pig's knuckle, SO GOOD). This makes me really eager to try a wider variety of Korean food!

For the jokbal, you needed to offset the fattiness by wrapping it in some perilla/"wild sesame" leaves - or at least some lettuce leaves!

Iranian cuisine would be so fun to try! it's so much more than just chicken or beef kabab

This was really fun to learn about dishes I've never heard of! If you haven't already could you do this with Ethiopian food?

Can you do Greek next? I feel that everyone (including me) always goes for the same gryros, suflaki and so on meat plate. I am sure that greek cuisine has much more to offer.

Oooh yes. Love a good jeon (savoury pancake). Traditionally it's paired with makgeolli which is a lightly fizzy rice wine, and it goes down really easy. People like to eat it on rainy days. For beer the traditional pairing is fried chicken, so much that it has its own couples name which is chimaek! Chi for chicken, and maek for maekju which is Korean for beer.

I do think when eating any type of meat with a more chewy, gelatinous type texture, it is always great to pair it with something crunchy. When i’ve tried pig trotters in the past, I always wrap it up in crisp lettuce. Think pate with crackers - the offset makes it more “accessible” for those who aren’t used to it (me included!)

I'm 73 years old, and have been eating sardines for 70 of them. Each time I put the first sardine in my mouth, ít is a good surprise. I have never met an open minded person who doesn’t like them on first taste. Totally foreign flavors than Americans are used to now. I prefer bristing sardines or sprats. No canned sardines have heads. They come in any flavor or size you want. In other words, please ask viewers to send you canned sardine recommendations. Not recipes.

Beryl! You are my comfort creator. Every video you release is such a treat and I love learning about food around the world with you. Thank you for all the hard work you do!

I would recommend bindaeduk which is mungbean pancake. Similar to pajeon but nuttier with a courser texture. I’d love for you to do an episode of Korean banChan because there are so many!

After living in Korea for 5 years, Korean food is like comfort food now, I worked at a public primary school and NOTHING compares to public school lunches in Korea, I still have dreams about it, lol. I can't wait for winter, or at least colder weather, because then I can have gamjatang (pork spine soup)!!!! I finally found a place reasonably easy to get to in my area here in France that makes it!! I can't wait

this series is becoming one of my favourites!!

hey beryl! love this series so much. it would be wonderful if you could add a veggie option for each cuisine in the video or even in the description. as a vegetarian, it's even more intimidating to try foreign food because you don't understand what you should try or what you can even eat. and i love trying new foods, so it'd be awesome.

족발 (jokbal) is one of my favorite! i love the chewy gelatinous texture and savory taste. i suppose its aquired for foreigners but i assure you its delicious!

I really really really wish that instead of that tofu dish, they had bought you the braised version of it. THAT is honestly my favorite tofu dish ever. Whenever people complain about tofu being lifeless and flavorless, I just want to introduce that dish to them because it is so so so flavorful and warm and inviting and spicy and aghhhh you just need to try it! Also, I'm so sorry to your olfactory senses in regards to that stew they got for you. LOL even as a Korean, every time I smell that stew it makes me feel a little embarassed in the fact that I know for a fact I wouldn't be able to stand that smell were it not for the fact that I grew up eating that dish. But yes, every time I have it I definitely get the feeling that I am eating a health food like the way you described haha. Another way to enjoy the last dish you ate (the pork trotters) is to eat it with a lettuce wrap! I love eating it that way as by itself, it feels almost a bit too meaty for me. But you just wrap it in some lettuce and perilla leaf with a slice of green Korean pepper and a slice of garlic, add just a tiny smidgen of that shrimp sauce you had with it, and add some ssamjang with it before wrapping it up and popping the whole thing in your mouth. All the greens help to distract from the rather chewy texture of the pork (since you weren't too into it) and the pepper and garlic add just a slight sharp spicy mini punch to your tongue while the ssamjang really just brings all of that together with a nice deep, earthy, smoky, slightly sweet and salty flavor. It's honestly a bit hard for me to describe but you will definitely be smiling while working your way through the combo of flavors of it! All in all, I'm really happy watching this episode since I'm Korean American, and I know Korean cuisine has become a lot more popular than it once was, but most of it focuses on Korean meat dishes or only specific dishes like bibimbap and kimchi stew. Also, if you liked the buckwheat noodle dish, you should try the non spicy version of it! It's simply called "Mul naengmyun" and it is in a cold beef broth, usually topped with some sliced cucumbers, sliced Korean pear, and some pickled Korean radish and half of a boiled (or soft boiled) egg. It's one of my favorite dishes and it's simply the best combo with some Kalbi (marinated shortribs). I need to stop before I start salivating all over my keyboard, but definitely give you props for trying out some less "mainstream" Korean dishes.

Beryl thanks so much for having me on this video! Really enjoyed watching you eat 족발 jkokbbal.

I’d love to see traditional Spanish food.