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Why Jagalchi Market is One of the Best Places to Eat Seafood on Earth — K-Town

– Oh man, are we gonna eat that? Oh! The first time I came to Jagalchi Market was about ten years ago, and I was just absolutely amazed by the expanse of Korea’s largest seafood market. The second-largest seafood market in all of Asia, right behind Tsukiji. It’s just a visual feast. Getting a lot of fish
that’s still in the tank. You can come in as just a normal buyer, and get some of the freshest
seafood anywhere in the world. We’re gonna talk to one
of the vendors, Mr. Kang, and he’s gonna show us what
he’s selling right now. And then we’re gonna go right upstairs, we’re gonna eat it. (laughing) Wow. This is the freshest damn
yellowtail you’ve ever seen. I’m gonna go for the classic. Mm. This is Korean raw fish. I feel like it’s still
alive, and what’s happened is the meat is still kind of seized up. It’s definitely firmer, it’s chewier. I remember when I was a kid, I went out in a boat, and I went fishing with my dad. Just the look of horror when these guys are catching the fish. They pull it out, then they
bust out a cutting board, I’m like what are you doing? Slice up the fish, (laughs) it’s just like right out of the ocean, and
I just remember thinking how jarring, and crazy,
and brave that was. But did you see that tradition
of like, hey Koreans, we wanna have the fish
as fresh as possible. We are going to have
just an absolute feast. This is freaking perfect. This is a perfect Korean
dining experience. This traditional meal is called ‘hweh’. It just means fish, or seafood. It is really a traditional thing that you would have in Busan. They’re using snapper here. It’s a nice delicate fish,
it’s got a good chewiness. Wow. That’s fantastic. It’s so simple, so beautiful. I’ve had a lot of hweh, and this is truly exceptional. I really think that this is so distinctive compared to what you would find in Japan. You have this sort of interactive meal. It’s certainly a thing that you come with your crew, and you celebrate, and you have, you sort
of commemorate abundance. Abundance of the ocean,
and abundance of your life. And I’m gonna keep going. Wow. (laughs) That guy, he’s my enemy. Let’s eat it, let’s cut it up! Still writhing around. I honestly think this is either horrifying or amazing to you. There’s no middle ground. This one’s coated in some sesame oil, and some actual roasted sesame seeds for a little more nuttiness,
a little more richness. I think we all know what
that looks like, guys. (laughs) So on the table, we have sea snail, and clams, and oysters, and abalone. And they have to be eaten quickly, so I’m gonna dive right in. Sea squirt. I’ve had sea squirt before. These are not for hweh beginners. It has a really iodiney flavor. I’m a little scared. Nice. All right, okay. The less you chew it, the better it is. I need a drink. (laughs) Sea cucumber. This is a gnarly-looking sea creature. Whoa. So once you get through the initial bite, it is extremely firm. Like a really hard candy. The creature has definitely seized up. We looked it up on Wikipedia, and one of the names
for this is penis fish. And also like innkeeper fish. That’s great, wow. Quite nice, it also has
that same chewiness, sort of that squid-like give. Steamed clams. Abalone. Totally unadorned. It’s almost like cooked
in its own broth, right? Steamed in its own
flavor, its own essence. Snow crab is definitely one of the most expensive seafoods you can buy. Mr. Kang was saying the snow crab that actually comes from the waters here is so expensive, and
sometimes difficult to get, that a lot of these are
actually from Russia, and I’m guessing closer to the Arctic. So what he apparently
does is uses a combination of ice and some lemon juice. So what happens is, the
flesh, when it comes right out of the crab, it’s kind of gooey. But it seizes up this way, it makes it a lot more palatable. Wow. That’s so good. So much of that incredible
sweetness that you get from crab. That’s freaking ridiculous. I think it’s not a real Korean meal unless they have a problem figuring out where to put everything. Wow. Yes. This is so much better than any other snow crab that you’ve ever had. This is the rest of the crab. Steamed beautifully. Ah, yeah. So now what they wanna do is, they’re gonna take the
shell, and they’re gonna make a fried rice, put it in there. Crab fried rice. We have one more thing coming out, and I’m very excited about. This, to me, I think is the essential way to finish a meal like this. It’s called maeuntang. It’s really just all the extra pieces. You know, you don’t want
to throw anything away. You don’t want to waste anything. So they’ve taken the
extra pieces of the fish, and they made this beautiful soup with it, and adding a ton of aromatics. Yeah, you can see they just put the whole fish head in here. Tons of flavor. (laughs) Oh, wow. He’s taking the bits of the snapper, and making the soup, but if you wanna fortify the soup with actual fish, and the meat of the fish,
you can just put it right in. Wow, wow. Busan is such an amazing,
unexplored part of Korea, that I wish I could spend more time in. You know, this is a Korean seafood feast. This is how you explore and experience the abundance of Korea,
and Korean cuisine. Because the ocean
surrounded this peninsula, our people drew from the ocean, and we drew abundantly. We got a lot of stuff,
and we know how to eat it. We love eating it with such simplicity. Seeing this part of Korea, this aspect of Korean food, makes me so happy. I feel like I’ve come back
to something really great. Thank you so much for watching, and if you want to see more of K-Town, click right here.


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