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Complete Show Online — Bizarre Foods: Seoul

Posted by in Bizarre Foods: Seoul, Top Posts, Video | 8 comments

I just noticed that the entire Korea episode of Bizarre Foods with Andrew Zimmern is online.

Segment 1: Noryangjin Fish Market (live octopus) — Guide: Chef Hu-nam Kim

0 Complete Show Online Bizarre Foods: Seoul

Segment 2: Fermented Bean Paste, Fermented Skate, Changgukjang Jjigae (“Dead Body Soup”) — Guide: Soo-jung Kang

0 Complete Show Online Bizarre Foods: Seoul

Segment 3: Chu-eoTang (live loach soup) and more soups, Korean Barbecue — Guides: Terry Rah, Richard Choi, Robert Egbert, Julie Yi

0 Complete Show Online Bizarre Foods: Seoul

Segment 4: Kimchi factory, Street Food — Guide: Soo-jung Kang

0 Complete Show Online Bizarre Foods: Seoul

Segment 5: Blogger outing with Turtle Soup, Blowfish and Grilled Eel — Guides: Daniel Gray, Eun Jeong Lee, Eun Hak Lee

0 Complete Show Online Bizarre Foods: Seoul
Joe McPherson is the founding editor of ZenKimchi. He is also dining editor for 10 Magazine and writes and consults for multiple publications. He is the only non-Korean judge for the Korean section of the Miele Guide--but don't ever call him a food critic.
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  • Mike Bohemoth

    Joe, Eunjong

    Chef’s Zimmern’s Bizarre Foods is one of the most interesting shows about cooking on TV these days, in my humble opinion. I was so happy to hear that he’d visited Korea and downloaded the show seconds later. I usually love the show and find that he is superbly gracious…or perhaps I’ve got him confused with Chef Bourdain. I hate to admit that I noticed his comments show a lack of tact that I would expect more from a guy like myself…and less from a gentleman as well-traveled as he.

    I’d have to say that his visit to Korea wasn’t well researched and that his producers could have easily led him to the doors of better establishments, of which there are many. I grew up in urban Detroit where it was common for people to eat chitterlings and gizzards, but I seriously doubt that anyone is going sit a moderately famous TV host down a heaping plate of them and extol the virtues of those dishes as exemplary local cuisine. That being said, I found his commentary on Korean food to be less than enlightened…they would not be well received by Koreans if translated verbatim. If you’re lucky enough to receive the uniquely warm welcome and relaxed atmosphere that are so common, and your comments will be televised…at least have the good taste to leave the condescension and poorly veiled contempt at home.

    I didn’t see him eat any kimchi, drink any soju, or even sample any boshintang during this episode. Shilmangida.

    • http://www.zenkimchi.com/FoodJournal/ ZenKimchi

      Thanks Mike. I recommend you read the previous posts about the production of the show. It may enlighten you as to why it happened the way it did.

  • Mike Bohemoth

    I read every bit. Fascinating stuff. I’m so envious of anyone who gets to be a part of that…and the detail that you went into, a superb bit of journalism. I’m actually more of a glutton for the writing than I am for the food and the photography accompanying the series was excellent (maybe a stronger flash for you, though). You and Mike Hurt are definitely atypical foreigners here in Seoul, like Jon Dunbar’s urban exploration…you guys inject boatloads of enthusiasm and epicurian hedonism into life here that really perpetuates a sense of fun and discovery. It would be great fun to get involved.

    You mentioned buying cutlery from tinkers in the markets. How does the quality of knives compare to Japanese and German blades? My Henckel’s blades and Wushoff blades need scarcely more than a quick run across my steel to stay keen enough to shave with, but I’d really like to find out more about shopping for and working with locally made blades.

    Why doesn’t Chef Zimmern drink? Is he diabetic? Recovery? I’d like to know if it’s not privileged information.

    I was a little shocked to find that you hadn’t done an article on Platinum Brewery in Akpujeong. Perhaps my search method was the problem. I was SO crushed when I heard that the Gangnam branch of their brewery closed and heard that they were out of business. Apparently that’s not true and I’m definitely going there with my Canon EOS 400D to swim in an ocean of excellent Belgian-style brews. The “Morphine” isn’t cheap by any means, but the resulting glow really justifies the price.

    You guys rock. Everyone eats, but there seem to be few connoisseurs in Seoul, and fewer still who cook.

  • http://www.zenkimchi.com/FoodJournal/ ZenKimchi

    Cool! Sorry, but I’m short on time, so I’ll be quick.

    Please get involved. We really welcome the extra company.

    The quality of Korean knives I’d compare to Japanese. They’re light, and they don’t rust easily compared to German knives. And Korean handles sometimes have a rustic quality that I like.

    Chef Zimmern is a recovering alcoholic. Kinda went a bit overboard in his younger days, he said.

    I really have been wanting to do a piece on Platinum. I just can’t find people to go with me. And there’s little that’s more pathetic than a lone guy checking out a brew pub by himself. I’m going to be busy the next few weeks, but let’s meet for some brews sometime.

  • Mike Bohemoth

    That would be great. Their brewmeister is truly inspired…I don’t know about the Akpujeong location but the Gangnam one was outstanding. I really want to blog about this visit and also take some pics…I’m really surprised there’s little more than my own little murmur about this place. People ought to know why it’s worthwhile to eight bucks on one beer that will give you a decent buzz and an exquisite tongue-gasm.

    I wonder what kind of camera you use and whether you use the built-in flash or an external flash. Do you kick up your ISO settings in low light? I’d really like to see some examples, because relying on the camera’s meager intellect and flash doesn’t always garner the best results. Higher ISO would definitely be a better alternative to lugging around a tripod…but I can do it if I have to. I have a Canon EOS 400D…with .45, .25, and a 75-300mm lens.

  • Mike Bohemoth

    Also, a segment on shopping for Korean-made knives would really appeal to a great many people here in Seoul. Okay, maybe just myself and one other guy on ExpatKorea…but still…

    Any tips on where to start? Might just get a jump on it.

  • http://www.zenkimchi.com/FoodJournal/ ZenKimchi

    I use various cameras, mostly point-and-shoots, but I’m going to start using a DSLR more. My general rule is to turn off the flash, throw down the ISO, use a tripod or improvise one with what’s on the table, set the camera on a 2-second delay and shoot. Macro shots. Food porn. The post about the W Seoul’s Korean menu used both a Nikon D50 and a Canon point-and-shoot. The point-and-shoot did those really good super close ups.

  • http://www.zenkimchi.com/FoodJournal/ ZenKimchi

    As far as knives, that’s a great idea. I honestly would need to research it a bit. I personally just use a small set of knives, but I keep them sharp and cared for.

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