British Footballers Stunned by REAL Korean BBQ! 🇰🇷

A few years ago we introduced some British footballers to Korean chicken and beer. One of them in particular fell in love and it became one of our most viral moments. So today we've brought the footballers back to try a real Korean meal and we have a little surprise for them. If this is a joke I'm walking out and I'm keeping the microphone. You've not eaten since yesterday? No I haven't. You've been fasting for this? Yes. I hear it still. How are we doing? Long time. Good to see you man. Grab a seat guys. When you reached out to me I was like, it's about time. Is this your first time in a Korean restaurant? Yes. This is a popular spot amongst all the football crowds. You know we've got Sonny, Kane on the floor. Look at Tyr and Aubrey, amazing food. I'm up there on FIFA. So first up we're starting with a couple of little starters. Thank you. Very good. Oh you guys are ready. Okay next time, next time, next time. All right it's called Tteokbokki. This is maybe the most popular street food. Is it some pasta situation or? It looks a bit like pasta, sure. It's not pasta. Very chewy. Does it always come like that or did you get it like spicier? Is it a carbonara? That's quite spicy isn't it? We're not small fries in this game you know. I see Mark Abbott, spice galore. Okay you would like to try a spicier version of that? Yeah I mean I don't want to die but I would like to taste it. In Korea you can get this in various levels, including like a proper, proper spicy one. If I was living in Korea, could you order these like deliveroo? This is classic delivery food. I am in love with Korean TV at the minute. On Netflix, I am bingeing so many different shows. I think I'm almost like gearing myself up for a shock move one day. Wow. Just out of nowhere you'll be like what are you doing here? The food has won you over. What do you think of the tteokbokki? That's really nice. I was actually really loving it. Whilst you guys were chatting away. Next up. Oh yes get in. This is yukhoe. It's raw meat. Oh very posh. Yep, they're gonna start on the grill while we're trying this. This is the bit, this is the bit bro. This really had me though. I was about to dive into that. Like well you know, they do in certain parts of France. We are having a lot of cooked Korean barbecued meats today. However, this isn't one of them. I didn't mean to. I actually, I never thought the grill had anything to do with this. I'll be so real. We've got a raw egg yolk. We want to give it a nice little mix. And then underneath you've got a bit of Korean pear. Korean pear. Is that the fruit? It sounded like my first day on earth. It's not, like this is a bad night. Listen, would you give this to flipping Jermaine the phone? I've given this to David Beckham. What a liar. Got me. First time trying raw meat. The sweetness of the pear. With the richness of that beef. Right. I didn't think I'd ever be in a scenario where I would be having beef and pears. Yeah that's a new dish. But that is really nice. The contrast in the flavour is really nice. Oh my days. That looks sensational. I've got quite a few different meats prepared. We're starting off with brisket. As you can see, it almost looks like bacon. Very thinly cut. What you do for your first bite, I would just give it a little gentle dip into the sesame oil. And a little bit of salt just to bring out the flavour of the beef. As you can tell, a lot of marbling. How's that beef? That's banging. Going to win! What are you having, a Caesar? Do people in their houses have something like this? Usually it won't be a proper barbecue table like this. You'll have a little temporary one that you set up on top of the table. The barbecue's so good, it's literally known. Like people say Korean barbecue. That's true. We don't have a British barbecue really. That's not me. Oh my days, yeah. That's because the dads are burning the burgers. Now you're probably thinking, oh, it'd be good to have something to wash this down with. Unfortunately, your favourite cloud, they literally don't sell it in the UK anymore. Who do we need to speak to? However, we have had a friend come from Korea recently. Oh yeah. And they did bring some cloud beer with them. Especially to you, Anthony. Oh my god! We're bringing you back onto the channel. We need to reunite you with your long lost love. Oh my god! I don't even want to open it. I'm like, is that even supposed to be? I think it's been like two years. I don't know what it was. It was a summer's day when we recorded that. I didn't have to train. We got to eat chicken and then I was trying this beer and I was like, hey, this is one of the best beers ever. Mate, it's even got beer in Braille on it. That is unreal. Beer in Braille on beer! Right. This is not an advert. We need to establish it. Cheers, guys. Cheers. To what? Both of you boys. To Korean food. To you guys. For reintroducing me to my long lost love. It's good. It is good. Hits that spot. It hits the spot. That is the best present I've had ever. To a lovely unnamed beer. Get that contract in today. Get that deal in. All right. So next up, boys, we have some galbi. So as you can see, heavily marbled again. It's cut almost in like this accordion fashion. I've never seen meat cooked like this. Basically, you don't want to sear it for too long on each side because otherwise it's going to cook. Yeah, all the way through. First up, just in a little bit of the samgyetang. It just kind of melts in the mouth. Yeah, yeah. That's really tender. Mm-hmm. We're a dance of freedom. It's one of them, bro. You know what, it's so soft. Yeah. How does that compare to like steak that you've had? I mean, this is up there for sure. I'm just so excited. I know this restaurant's here now. I've worked basically next door for like three years. No idea. You really didn't know this was here? Harry Kane did, though. And Heung-Min Son. Yeah, indeed. What's been your favorite thing so far? I don't think we need to... Don't ask me. What's your favorite food so far? Oh, we've been eating food. Now, if you're thinking, oh, it's getting a bit overwhelming, the grease now. Now's the time. We have something to cut through all that grease. This is a haemul doenjang jjigae. Haemul doenjang jjigae. Doenjang jjigae. Doenjang. Oh, very good. Yeah, yeah, yeah. I've got haemul doenjang jjigae. So this is soybean seafood base. Have that with a bit of rice. That's the one. Look at that. I didn't teach you how to do that. Oh, yeah. That flavor. So this is something you would pair with something else? For me, whenever I'm having Korean barbecue, I always want a doenjang jjigae on the side. It helps bring everything together, these different flavors. Now, with your last piece of galbi, I'm going to introduce you to Soju. All my days. Why are you doing the sauce at the bottom? It's a mini tornado, isn't it? I told you that technically you're heading for it. After you have your last bite of the beef, you want something nice and clean to just wash it all down. That's what I'm going to do here. You shot it? Yeah. Done, boys. Done. Let's go, Korea. All in one. Just cleans you out. I wasn't expecting that. Is that a soft drink? You thought that was a soft drink? That's a frog. How innocent is the branding? Am I going nuts? There's a freaking frog on it. How soft is their marketing, mate? We have to put like big grizzly bears, more alcohol products. Wait, that's what alcohol is? This is 16% alcohol. Mate, you're- I haven't looked back. I haven't seen this before. You're actually a massive- I want everyone to know I am not a big drinker. Not only is this alcohol, this is the single most consumed spirit in the world. Koreans drink three times as many bottles of this than internationally Smirnoff vodka is drank. You always shot it? You shot it almost always. As soon as someone's glass is empty, you refill. You lot must be getting plastered. Next up, this is soonsik. Like a Korean rib. We're getting into the steaks now. We're getting into the steaks. Into the high steaks. However, yeah. You like that one? How'd you like that? That joke's all out in full force. I think this one is best when you just do a little sprinkle of salt on the top. Cheers, boys. Cheers, guys. Cheers. That's so tender. Sometimes you just see a player, a natural talent, could be a pianist, you go, yeah, it is the one. It's really nice. I think it's just sublime. It's nuts, isn't it? Here in the UK, you know, we're sticking a crumble and sausage on a barbecue. I'm calling it the same thing, isn't it? Oh, no. Crumble and sausage. It's so true. Where fish and chips up from? Fish and chips up from. Come on, guys. So we've moved on to pork, and this is the most common type of barbecue in Korea. It's pork belly. Now, people in the UK, like we often cut off the fat from bacon. In Korea, there's no cutting off the fat. And this is where the ssamjang comes in perfectly. Oh, yeah. How are you feeling? That's tough. But not as chewy as I thought it was going to be. We're going to level it up a bit. A bit of lettuce, some patjori, thinly sliced spring onions, and then you're going to grab a bit of pork. Nice big helping of ssamjang, like that. There's only one rule when you make a ssam, and that's all in one. All in one. Problem. But you don't say jang. You can say jang. Jang. It was like a burst of flavor. Right? This is an overload of flavors today. An experiential overload right now. Yangnyeom galbijjim. I recognize that word. That's chicken, isn't it? There's that. Oh, the yangnyeom. It's a type of chicken. However, what it means is marinade. This is yangnyeom samgyeopsal. Do any of these meals come spicier? If we're in Korea, and you want spicy food, there are hundreds of options. Are you biting me? I'm going to tip that myself. Spicy chicken feet. That's one of the most popular ones. I'll try it. Okay, okay. What about live octopus? Live octopus. I don't want to fight my plate. It's like I'm trying to eat it, and it's trying to get away from me. No, it will suction to the inside of your mouth. So it's fighting me. It fights you. Really? It will fight its way down. Is it nice though? It is. All right. Yangnyeom samgyeopsal. So you remember yangnyeom, the marinade on the chicken? Yes. Sweet and salty combination. We call that tanjan tanjan. Cheers. Champs, cheers, cheers, cheers. That's sweet. That's so sweet. It's like the sauce on the top, yeah? Sauce, the marinade. I'm having that. That's just going to my joint number one with... Wow, okay. Yeah, that's really nice. Yeah. When you marinate the pork in that sweet and salty marinade, it breaks down the fat, makes it tender. So in Korea, you never look people in the eye when you cheers. You cheers like this and then you look away when you drink. Often like kind of hide yourself as you drink. He did that twice and I was like, what do we smell or something? All right, it's the final thing. In Korea, most restaurants, you won't have dessert. What you will finish the meal with is either some rice or some noodles. And what I've got here is naengmyeon. It literally means cold noodles. So you see from this position here, what am I doing? Because this is only going to cause me chaos. Oh, in Korea, you just got to be okay with slurping. Okay. You made that look good. You made it look good. Someone's lying to me. No, I'm telling you. That's how it's done. I know it's meant to... It just looked like you've been spit sauce. I could see in your face, you was like... First time having a full real Korean meal. How are you guys feeling right now? That was mega. One of the pork... The last pork we had, the yangnyeom one, the marinated one. That's another level. Yeah. It was numero uno. The one that looked like a steak as well. I think that was the one. The buttery soft one. That was the kkotdeungshim. Kkotdeungshim. Cheers, boys. Cheers. Take it over there. Take it over there, yeah. I was like, oh yeah, look away. All right, well, boys. The way we end our videos, we say that's all for today in Korean. Excellent, boys. He's been reunited.