Eating North Korean Noodles (ft. Woojong Yi) ● Nengmyun in Seoul

Annyeong chingu! Annyeong! We have a special guest today! Hi, my name is Woojong. We're going to be eating North Korean food in South Korea. We took exit 7 from Hapjeong and we're going to go straight. Yo, it's been how long since I've last seen you? It's been a year. Yeah, almost a year. Seriously, a year. Wow, time flies. CU is right there. There's a convenience store. And the place we're going to eat, it is called... Dongwoo Bapsang, North Korean restaurant. Oh, it looks like it's pretty popping. It is lunchtime. And this restaurant is run by a North Korean chef. It's a quite small restaurant. It seats about 17 people. And we've got to put our name on the list. Just as we approached this restaurant, a swarm of people came here and went right in front of us. But it's okay. If anything, we'll just sit out here. Alright, so this is the hours of operation. They're open from Tuesday to Saturday. From 11.30 to 9pm. And then they close from 3 to 5.30. On Sundays, they have a different schedule. It's 11.30 to 3. And they're closed on Mondays. We have two spaces that opened up. We're going to be sitting next to strangers. Peek-a-boo! We have a jar full of chopsticks, scissors. We're doing a set of side dishes. That's their table. They've got some mandu. We have radish kimchi, napa cabbage kimchi, as well as bean sprouts. Oh, look, it's steaming! That looks yummy. Can you fold your arms? My arms? Yeah. Yeah, it looks like the mandu's doing that. Woojung will do us a demo. That's genuinely good. You're going to like it. Maybe that's why it's 8,000 won. Seriously? Sauce? It's hot? Yeah, but... It's legit. Outside is slightly slippery. Chives and zucchini. Oh, there's onion in there as well. It tastes meaty but a little plain, so you've got to have it with the sauce. You've got to be gentle with these babies. They break apart easily. Kind of like jello. Inside the mandu, there is beef and pork, which means pork as well as beef. Banchan time. You know what I noticed about you? When you eat your bean sprouts, you grab one strand at a time. Did you know that about yourself? I just learned that right now. Really. Sometimes you have to be with other people to realize your habit. That's true. Our next-door neighbors got their naengmyeon. Look at that. We've got a little mountain of noodles. There is cucumber, radish, a slice of beef, and a half-boiled egg. No, don't chew it! I love you! I am excited to find out how chewy these noodles are. Oh, I don't want to break it apart. That tastes clean. And crisp. You know, some restaurants, when you eat their radish kimchi, it tastes like a cheap spicy, but this is like a sophisticated type of spicy. Annyeonghaseyo. That's the chef. Now let's try the napa cabbage kimchi. It's also clean and crispy. It's a kimchi that I would eat every day and not feel guilty about it. Should I do the woojung style, one strand at a time? Sure. My style is grab a bunch of spaghetti. It is time, my naengmyeon, my sweet little naengmyeon, for your fate. Be gentle. You don't want to cut it up too much. There's a satisfaction of pulling long-ish noodles from the bowl and seeing it stretch. And these bowls are made of copper, so it's quite heavy. Let's do it. You know what I just realized? What? Now they usually put like... Mustard! Yeah, we didn't do any of that. Yeah, where's the mustard? What is one word you would describe this meal? Moisty. Moisty? Moisty. It's wet. It's time to try the noodles. I know some naengmyeon shops, their broth is too sweet. But this place, it's just the type of refreshing feeling you need on a hot summer day. I can't wait to try this crisp, thin, pear. Let's see how the beef is. You know, the other day, I filmed the naengmyeon mukbang, and the beef was so dry, it was almost like, you know when you wake up in the morning and your eyes are dry and you're trying to close your eyelids, it's like that friction-y feeling? It made me sad. But I think this one, it looks a little more wet. Definitely, not as friction-y. Did you enjoy the naengmyeon more or the mandu? I'm going to be honest with you. I like the mandu. I'm going to be honest with you. I like the mandu more. This is not the traditional type of noodles. Usually it's chewier, but this one's like spaghetti texture. Yeah, it's definitely not chewy. It's more senior-citizen friendly. Right. It's kind of like jjajangmyeon, like that noodle texture. However, this one tastes very clean and homemade. So these are garlics on the ground. Down to earth, yo! Down to earth. Woojong and I are pretty full. We're going to take a little walk and then we're going to film something for your channel. Yeah, Malaysian snacks. Yummy. I'll link that to this video. Oh my cafe. Meat? Steak! Eat me? Club crack. There's a bus over there. Let's inspect this bus closer. I was thinking you could sit inside and dine, but it's actually a storage. There is a kitty cat. A puppy. And a bunny. And what is this one? Ice chick. Have you tried that before? No. But it looks cute. Oh, by the way, we're in Hongdae currently. That jacket has very nice words on it. I know we just ate, but this menu is making me burn a second stomach. Check out how illustrative this bathroom is. 316 illustrations. It's a twerking rabbit. And then we have a twerking tiger. And then a twerking cat. I picked up ice cream socks with a faded red and blue for 2,000 won. So they used to have panels of hand-drawn art here, but they demolished all the walls. And now they have what looks to be... What do you do here? Do you skate or what? Actually, there are rules. You're not allowed to bike here or smoke or fly drones. And there's a tourist information center. I'm curious what this is. Oh, they have electrical outlets. So if you want to edit your videos, you can come here. And he just put up the Wi-Fi sticker on the glass. We are witnessing history here. Thanks, Woojung, for joining us today. Yeah, it was a pleasure. I love hanging out with Mina. She's cool. You're cool. High five. I'll see you again. I'll catch you. Bye-bye. Annyeong.