This Giant Seafood Feast is Korean Barbecue Like You've Never Seen Before

Hey, what's up, everyone? We are headed to Western Avenue in the Koreatown neighborhood of Los Angeles. We're going to Jaebu-do, which is a restaurant that specializes in grilling shellfish. Hey, dude, what are you doing on my show, man? First of all, it's Jaebu-do. Secondly, are you really hungry right now? Because I'm gonna feed you so much shellfish. It's Korean barbecue, but no meat. It's all seafood. It's every critter under the ocean. I cannot wait to eat this food. It sounds delicious. What does Jaebu-do mean? Do is actually island. Okay, how do I order? Okay, so you point to this one, and you say, Now, what is this? See, we need this in order to have our oysters straight from the pit. So actually, this is not everything we're going to get. You've got to be kidding. I want you to go from dining on a dime to dining in K-Town. Don't rub it in my face. You get to spend so much more money than dining on a dime. I literally get 10 cents. The interesting thing about the way that Koreans approach shellfish and this kind of seafood is that we're celebrating how beautiful it is on its own, but we're not afraid to totally coat it with this super spicy over-the-top sauce. I think sometimes, let's say, Japanese seafood is all about the fishiness. But I think Koreans are like, Eh, it's fine, but let's have some fun. Manila clams. So you use this one to handle it. You pluck these out. Oh my god, you just cut me in the back. Sorry about that. This is cho gochujang, so it's sort of like a loosened gochujang, the spicy Korean chili paste. And this is just like a house chili sauce they made. It's a little spicier. Delicious. Utterly simple. You have a tasty, spicy sauce, and you have pristine seafood. There's no effing around with this, you know? That is still super hot, even with these gloves on. I know this is unconventional, but I'm going two gloves. Steaming clam. Do you go to the white clam? I go to the white clam. I'm gonna dig into this guy here. You really see the necessity of the Michael Jackson glove, though. Who knew that all this time, Michael Jackson was grilling shellfish in Korean restaurants? And that's why he wore the glove. That's why he did it. Holy crap, that is like eating the ocean. The broth that comes out of here is so briny. It's like hot seawater. Wow. The clams just keep getting bigger. Wow, you can hear those threads snapping as that clam opens. It's got this creaminess in the middle, right? Oh, yeah. That's just decadent. It's like a happy medium between the previous two clams we ate. I feel like that second one, the medium-sized one, was incredibly briny. Yeah, that was a little more intense, even though it was bigger. The product is so fresh. It's so pristine that you really can taste the subtleties between each clam. I gotta pitch a show where I eat really expensive food. And in here we have conch with a whole giant clam that's been chopped up. Amazing. Kind of sitting in this broth. That is so good, that broth. Oh, yeah. That is like buttery. This is like what I would want in clam chowder. Like what I would want the soup base to be. All the different cuts of conch and scallop and giant clam. Every little bite you get a slightly different texture. These are just like scallops that have been covered in the cheogochujang, basically. Tender, buttery. Definitely not pencil erasers. Pink scallops. Yeah. It's definitely different than the base scallops. Much more tender, richer, butterier. I feel like we're just ramping up the awesomeness with every stage. More tender, just the base, but the edges are a little chewier. It's like a nice creamy inside, like a good grilled oyster should be. Wow. What is this? Live abalone. I mean, look at that. It's like writhing right now. Abalone, a delicious type of sea snail. I mean, it's almost like eating a mushroom. I guess a mushroom is not a bad way to put it. Almost like shiitake mushroom. Oh my gosh. It even has the texture of a cooked shiitake mushroom. Thick-ass shiitake, yeah. Sweet shrimp. First-class service. It's all table-side, too, you know? Ultimate shrimp cocktail. Shrimp right here. It's interesting that you say cocktail because this spicy sauce is sort of like a cocktail sauce. What an incredible meal this is. Oh, God. Can we also draw attention to what a slob Matt Kang is? He now has seafood juice and gochujang all over himself. My wife is going to kill me. Just get that stain stick. Shout it out! Oh, man. You know what I'm saying? I think the claw is actually my favorite part. You like the claw? Yeah, yeah. I'm a claw guy. I like a nice piece of tail meat. You're a tail guy? Okay. The hagfish start out with kind of this really pinkish color, but actually you know they cook when they turn kind of a whitish color. Oh, okay. It kind of looks like an eel or something like that. Yeah, it's eel-like. I mean, it's these, like, long... Look at these guys. They are bottom feeders. They have four hearts. It's the only creature that has a skull but no spine. A cartilagy crunch. I don't think it's, like, firmer than, like, the abalone. No, but it would be like if you, like, took a bite out of my ear. I always wanted to do that. Yeah. Oh, we got to have a little octopi. Like, I didn't think that you could ever just have too much seafood, but this may be too much seafood. Hey, thank you so much for joining me on this amazing seafood odyssey. Thank you for having me on. Man, I love you, dude. Thank you so much. If you guys want to see more of K-Town, click right here.