Lucas is great, but like Matt is a pretty engaging host as well. I don't get why every non Lucas Eater video has to face backlash just because it doesn't have Lucas. That's just stupid and it gives many of Eater's other great hosts short shrift.
I think it's more of a Lucas bandwagon. Nick and Matt are great but they won't get as much praise as Lucas does, and honestly Lucas bores me more than these 2.
Big fan of Lucas here but yeah I think it's also the bandwagon side-effect. I'm kinda sad that the other hosts get far less appreciation. I mean at least they don't have to bash them or make fun of them...
Finally someone who keeps it real. Someone who does not pretend to like everything. I like this episode because he shows it’s ok to say what you like and what you do not. The chef is nice too because he allows you to be you. This was dope.
While there's no doubt a Japanese twist on the raw fish in this restaurant (makes sense since sushi is so popular in America and so they want to capitalize on that market), Koreans have been eating raw fish, nori (called kim in korean) rolls, and etc. just as long if not longer than the Japanese. That is not to say contemporary Japanese style sushi is Korean in origin nor vice versa. In fact, both Korean and Japanese methods of fish eating are its own unique type of food with their unique culture. Koreans, with their many types of fermented sauces, tend to eat fish with them especially things like gochujang or chojang. The wasabi is a more modern touch added from Japanese influence. So like bold Korean sauces, it's no surprise that Koreans took a liking to eating their fish with these sauces including Japanese wasabi. Japanese sushi actually derives from a type of fermented fish dish popular in Southeast Asia. Often times, even in Japan, many types of sushi were often consumed with many types of sweet soy sauces or marinated. It wasn't until Edo-style sushi became popular that many sushi restaurants in Japan started this whole, pure taste of the fish thing. It is similar to the flip in the attitude towards spices in Europe, especially France. Before spices were cheap, the rich often ate very expensive ingredients with a variety of spices. Essentially, the more spices the better. After spices became cheaper and readily available, the rich wanted to differentiate themselves (basically show off they weren't like the poor) by using as little spice as possible so that "the pure taste" of their expensive ingredients came through. It's why people like Ramsay throw a fit now when you put expensive meat in marinades and such instead of eating them "pure." It's all hogwash. Eat food however you like. If you think someone is a dumbass for preferring more spiced or sauced foods instead of being an elitist "purist" like you, then they might not be the dumbass. More so that you just drank the koolaid on the French rejection of spices once they became cheap or the belief that Edo-style sushi is the best. Seriously, I love foodies in terms of their enthusiasm for food, but the whole "elitist" holier than thou attitude towards how food should be consumed annoys me. It's like vegans or vegetarians judging people for eating meat and animal products.
Rdm Gui blablabla full of crap. Korean has been an affiliated state of china and a colony of Japan years ago. Its food has been heavily influenced by them. Nothing is shameful for now. Just part of history. Admitted or not. Korean food never gain its popularity overseas. Things happen for a reason. No disrespect here. Fact. Btw. White tuna? Good luck on the way to the toilet. Lol.
Kofi Perry I would guess because the Japanese take their sushi/art/cutting technique seriously totally understood and Koreans usually consume theirs while drinking lol
Love that place. First time I ever had bulnak which is bulgogi and octopus that is in a pot in front of your table. Damn I didn't know they have sushi and sashimi!!
Matthew if you go to Philly for korean food, you gotta check out Atlanta sometime. We're probably the largest Korean scene outside of Cali and still growing.
Just an FYI warning "White Tuna" @5:05 is not tuna at all but is the Escolar (Lepidocybium flavobrunneum) aka "Walu" here in Hawai'i. It has very tasty oily flesh similar to toro maguro BUT the oil it contains does not digest so goes right through you (like castor oil and mineral oil) so eating too much will have a laxative effect sometimes severe. If you gotta have "White Tuna" eat it sparingly.
I agree with you. I think your warning should be more taken up. Escolar called "Abura sokomutsu" in Japan, this fish is forbidden distributing to the market by Japanese government. However it's not that nobody eat this fish, only few people of the people who living in limited area dare to eat this. So this deep-sea fish is very,very rare and avoided for almost Japanese at least. Even people who have an experience eating this say "don't eat over 5 slice." Eating too much this fish most likely be harmful to your health, that's why the oil of this fish is Wax ester. Much wax ester could nail you to restroom. Be careful and enjoy it! To my knowledge, Over 100 Korean's Sushi restaurants in Califolnia took a
Actually, what he calls 'Chojang' during the entire video is called 'Makjang'- Chojang has a distinctive red color with Gochujang (Korean Chili paste) and vinegar as its main ingredients. We also eat our Hwae (sashimi) with Chojang, of course, but that was DEFINITELY not Chojang.
so if koreans have their own sushi, shouldn't they have their own bomb ass super sharp korean made knives? how come i've never seen those for sale anywhere?
that sauce was more ssamjang than chojang. chojang is just gochujang, vinegar and sweetner. cho sikcho which is vinegar and jang is usually gochujang sauce. also even though it was korean sashimi, was expecting that haemultang to show up.
It's a combination of both. All the sushi restaurants in Koreantown LA has something similar where you get the more traditional sushi, but with Korean sauces and preparation.
I condemn the cultural appropriation by Korean! 20~30 years ago, Korean were laughing at the Japanese who eat raw fish as savage. However, when Japanese food, especially sushi, was evaluated globally, they insisted on their origins.
you can tell korean are trying to match to japanese quality when it comes to sashimi world, but little did you know guys, white tuna is never existed. They are selling the escolar under the name of white tuna, and its disgusting how they would exploited the word white tuna but indeed what they are really selling is "Escolar" pieces. There is no such thing as white tuna.
melonbarmonster omg i just knew about oil fish! heard about it before but just searched further because of your comment! it makes u poop oil! ew thats disguting!
I feel like having strong sauces like that with the sashimi/sushi kind of takes away from the point of sashimi. The whole point of soy sauce with sashimi is to very lightly accent the flavor of the fish. I don't doubt that it tasted great, I just feel like strongly flavored sauces like those could be better used in dishes with stronger flavors. I might be wrong though, I've never tried it.
Popopopper123 that is the stupidest thing I've heard. Do you not season food? What makes seasoning food ok with everything except for seafood? There's is a spectrum of flavor in all dimensions of flavor with raw fish. If you don't enjoy 'stronger' flavors that means you have a limited palate. I suppose white bread and potato with butter and salt pepper is enough flavor for some. I would suggest you expand your palate.
melonbarmonster just saying, most quality ingredients dont need much seasoning, becuz they have natural flavors. Like steak, if you are those who eats their steak well done and with tons of bbq sauce then i doubt you understand why more expensive steaks are enjoyed with little salt and pepper. lobsters are such example too, if you look closely to the 'top of cuisine' world, like fine dining etc, the seasonings are supposed to elevate the natural flavours, to make it stand out. Eating sashimi in such heavy sauce would only mean it allows the person to enjoy one dimenson of the seafood which is the texture as the taste would just be the sauce. This however can be good for those who dislike the fishy taste but definitely not the way sushi and sashimi lovers like it
Casper salmon goes fantastic with chojang. It's great with gochujang sauce when broiled as well. Salmon is generally one of the most seasoned, and sauced foods in the world. Casper you are an ignorant ball licker byungshinsaeki.
Lim and Popopopper are right. Who the hell would put A1 Steak sauce on a perfectly good Kobe Beef Steak or heavily sauces their Sushi or Oysters when the best part is the Ocean/Sea flavor.
If your gonna claim this a "Korean dish", be careful what you call it. Use your native "Korean" language cuz those words are Japanese and it'll confuse people and some might assume sashimi omakases are like that in Japan as well, which is TOTALLY NOT!! And while you're promoting "Korean food" you seem to come up with a way to disrespect Japanese chefs and peoples taste in food. Trying waaaaay too hard imo. I do like Korean food but you gotta admit this is a "FUSION FOOD".
The meaning that Yukhoe says raw meat in Korean Word.Sashimi is a fish dish.Something from which these two are just different. Stop to steal something of an other country.
I expect angry Koreans commenting "That's not authentic Korean food. blah blah blah. Why do you use Japanese words to describe Korean dishes? blah blah blah." And angry Japanese people commenting "That's Japanese food. Those Koreans stole our food blah blah blah."
Transmission of culture is inevitable and good. In any case, anything and everything "Japanese" is derivative of Korean, Chinese culture including their dogs, writing, food, the Japanese royal family, etc.
RBuckminsterFuller Well, it is kinda wrong. It's ok to leave the wasabi whole in the dish, but you shouldn't mix wasabi and soy sauce together. Some sushi restaurants prepare special soy sauce that carry different notes of flavour, so mixing with wasabi kills it completely.
I'm good with multi cuisine restaurants as well as fusion but don't **** with sushi. I eat it once a week and only visit restos that specialize. Well, one Japanese joint in my rotation seems to sell more ramen or at lest just as much but they also offer great sushi.
Tosh T this is definitely not sushi. It's more hwe. No rice no rolls. Straight up fish. You don't know raw fish unless you know fluke with chojang. Korean hwe also don't age their fish although in US everything gets flash frozen.
+melonbarmonster 🤔 No rice, no rolls? They made and served a Temaki; the chef was introduced as their executive sushi chef. This place as depicted by this video fully promotes their "Korean" sashimi and sushi.
Tosh T he said mostly no rolls. You seem to think food comes in predetermined constructs. All cuisines are result if evolution and change. This is obviously a mixed bag restaurant for reasons stated. You sound like a moron who is bitching about proper French pomme frites at a New American restaurant in LA or Manhattan that has fries on their menu. That said most of what they serve is hwe. I would bet their most selling item is fluke which is more Korean hwe than Japanese since you're obviously ignorant about Korean cuisine.
sashimi=Japanese whuye=Korean koreans have been enjoying the raw fish dishes way before the japanese but when the Japanese started adding rice to it and been introduced to the western countries, it's now known as "sushi" Japanese cusine.
Joseon In fam it's "hweh" romanized. Also chill yourself, all cultures share foods. You don't see me complaining that koreans stole jajameon, dumplings, or hot pot from Chinese. Sorry but koreans aren't special snowflakes.
THANKS FOR COMING THRU PHILLY!!! 🙌🇰🇷🍴🍣
Oooh
Is there such a thing as Korean Philly cheesesteak?
hands down the best asian restaurant in philly
Chris Cha Only you thoughts
Lucas is great, but like Matt is a pretty engaging host as well. I don't get why every non Lucas Eater video has to face backlash just because it doesn't have Lucas. That's just stupid and it gives many of Eater's other great hosts short shrift.
I think it's more of a Lucas bandwagon. Nick and Matt are great but they won't get as much praise as Lucas does, and honestly Lucas bores me more than these 2.
Big fan of Lucas here but yeah I think it's also the bandwagon side-effect. I'm kinda sad that the other hosts get far less appreciation. I mean at least they don't have to bash them or make fun of them...
Finally someone who keeps it real. Someone who does not pretend to like everything. I like this episode because he shows it’s ok to say what you like and what you do not. The chef is nice too because he allows you to be you. This was dope.
i've been watching a lot of food shows..but that guywas probably the most chill..friendly and humble restaurant owner i've ever seen
While there's no doubt a Japanese twist on the raw fish in this restaurant (makes sense since sushi is so popular in America and so they want to capitalize on that market), Koreans have been eating raw fish, nori (called kim in korean) rolls, and etc. just as long if not longer than the Japanese. That is not to say contemporary Japanese style sushi is Korean in origin nor vice versa. In fact, both Korean and Japanese methods of fish eating are its own unique type of food with their unique culture. Koreans, with their many types of fermented sauces, tend to eat fish with them especially things like gochujang or chojang. The wasabi is a more modern touch added from Japanese influence. So like bold Korean sauces, it's no surprise that Koreans took a liking to eating their fish with these sauces including Japanese wasabi.
Japanese sushi actually derives from a type of fermented fish dish popular in Southeast Asia. Often times, even in Japan, many types of sushi were often consumed with many types of sweet soy sauces or marinated. It wasn't until Edo-style sushi became popular that many sushi restaurants in Japan started this whole, pure taste of the fish thing. It is similar to the flip in the attitude towards spices in Europe, especially France. Before spices were cheap, the rich often ate very expensive ingredients with a variety of spices. Essentially, the more spices the better. After spices became cheaper and readily available, the rich wanted to differentiate themselves (basically show off they weren't like the poor) by using as little spice as possible so that "the pure taste" of their expensive ingredients came through. It's why people like Ramsay throw a fit now when you put expensive meat in marinades and such instead of eating them "pure." It's all hogwash. Eat food however you like. If you think someone is a dumbass for preferring more spiced or sauced foods instead of being an elitist "purist" like you, then they might not be the dumbass. More so that you just drank the koolaid on the French rejection of spices once they became cheap or the belief that Edo-style sushi is the best. Seriously, I love foodies in terms of their enthusiasm for food, but the whole "elitist" holier than thou attitude towards how food should be consumed annoys me. It's like vegans or vegetarians judging people for eating meat and animal products.
Japanese twist... It is Japanese sashimi what is shown in this video. Korean raw fish food does exist but it doesn't look like this.
Didn't read any of this
Rdm Gui blablabla full of crap. Korean has been an affiliated state of china and a colony of Japan years ago. Its food has been heavily influenced by them. Nothing is shameful for now. Just part of history. Admitted or not. Korean food never gain its popularity overseas. Things happen for a reason. No disrespect here. Fact. Btw. White tuna? Good luck on the way to the toilet. Lol.
japanese people will angry about that cutting technique lol
interesting, why? genuinely curious
Kofi Perry I would guess because the Japanese take their sushi/art/cutting technique seriously totally understood and Koreans usually consume theirs while drinking lol
how're you gonna dine on a dime without Lucas? Shenanigans, I declare.
Eric Weiner pisses me off so bad I can't see straight.
Love that place. First time I ever had bulnak which is bulgogi and octopus that is in a pot in front of your table. Damn I didn't know they have sushi and sashimi!!
This dude is mad cool with the Cambodians in philly. Mr. Cho is crazy cool.
Koreans were saying that eating fish in raw is barbarian's culture till ashimi and sushi got popular in western world.
I'm indescribably jealous of your job. You get to eat some of the best Korean food all over the country. Seriously, dream job material.
Matthew if you go to Philly for korean food, you gotta check out Atlanta sometime. We're probably the largest Korean scene outside of Cali and still growing.
Well Bryan, you're in luck. After filming a season in Philly, where do you think we went next? :)
"Korean sashimi" lol wut
This was so cringey. The escolar put it over the edge. Awful.
Seorabol, my go to place when we want Korean BBQ
even though lucas has plenty of fanbois, i gotta admit i enjoy matthew as a host too
Shout out Chris Cho! This is the first video I saw of him. He's come a long way and has a huge following on TikTok
I'm sorry but that's now white tuna lol
Both guys are so cool just chilling and eating good looking food!
This is making me hungry.
Lol all the people saying don't mix wasabi with soy sauce.
Just an FYI warning "White Tuna" @5:05 is not tuna at all but is the Escolar (Lepidocybium flavobrunneum) aka "Walu" here in Hawai'i. It has very tasty oily flesh similar to toro maguro BUT the oil it contains does not digest so goes right through you (like castor oil and mineral oil) so eating too much will have a laxative effect sometimes severe. If you gotta have "White Tuna" eat it sparingly.
I agree with you. I think your warning should be more taken up.
Escolar called "Abura sokomutsu" in Japan, this fish is forbidden distributing to the market by Japanese government.
However it's not that nobody eat this fish, only few people of the people who living in limited area dare to eat this.
So this deep-sea fish is very,very rare and avoided for almost Japanese at least.
Even people who have an experience eating this say "don't eat over 5 slice."
Eating too much this fish most likely be harmful to your health, that's why the oil of this fish is Wax ester.
Much wax ester could nail you to restroom.
Be careful and enjoy it!
To my knowledge, Over 100 Korean's Sushi restaurants in Califolnia took a
this isn't dining on a dime??
The pitfall of CMD+C & CMD+V
Korean style Hoe (or sashimi) is its own thing. Quite different from how Japanese enjoy their fish. Both are great in my opinion.
He didn't fry flounder.. he fried the fluke fin fillets. Probably best part on a fluke.
Man bring out the Jorjang!!!!
Actually, what he calls 'Chojang' during the entire video is called 'Makjang'- Chojang has a distinctive red color with Gochujang (Korean Chili paste) and vinegar as its main ingredients. We also eat our Hwae (sashimi) with Chojang, of course, but that was DEFINITELY not Chojang.
Sashimi is a traditional Japanese dish, but they dip into Korean sauce and still call it Sashimi?
right but sashimi is a proper noun mining raw fish food
You are lucky kang eat a lot of good stuff for free!!!
Looks good. Gonna have to take a trip to Philly!
If a restaurant has 130+ dishes on its menu, you should steer clear.
Calling Korean Hwe "Sashimi" is almost equivalent to calling Ramen "Japanese Pho". disrespectful smh
Chef Chris Cho is dope.
so if koreans have their own sushi, shouldn't they have their own bomb ass super sharp korean made knives? how come i've never seen those for sale anywhere?
that sauce was more ssamjang than chojang. chojang is just gochujang, vinegar and sweetner. cho sikcho which is vinegar and jang is usually gochujang sauce.
also even though it was korean sashimi, was expecting that haemultang to show up.
The operative ingredient in chojang is vinegar and gochujang. You can dress it up however you want.
the sauce he was dipping into was not chojang is what im saying.
isn't that Japanese food? my experience with Hwe usually not like that
zeta555 no, that is Korean food. not japanese
zeta555 it's more Korean bc no rice chojang, seasoned soy sauce but definitely fused.
It's a combination of both. All the sushi restaurants in Koreantown LA has something similar where you get the more traditional sushi, but with Korean sauces and preparation.
The thing at 2.00. How do we do it?
I condemn the cultural appropriation by Korean!
20~30 years ago, Korean were laughing at the Japanese who eat raw fish as savage.
However, when Japanese food, especially sushi, was evaluated globally, they insisted on their origins.
LoL every eastern Asia was eating Raw fish like thousands of years. Japanese have to learn better history.
Yum
Wish Eater would include the name of the restaurant...
Chef rocks .
Lols. Korean sashimi.
you can tell korean are trying to match to japanese quality when it comes to sashimi world, but little did you know guys, white tuna is never existed. They are selling the escolar under the name of white tuna, and its disgusting how they would exploited the word white tuna but indeed what they are really selling is "Escolar" pieces. There is no such thing as white tuna.
Ngn Vincent Not to mention it can get you really sick
white tuna is sold at most japanese restaurants
@@RS-dd4is you mean japanese chinese owned? Well I dont doubt that, but real japanese owner will never serve "escolar" white tuna..
Eater do I see a Lucas x Matthew collab coming soon?
hopefully!
What's the definition of Korean sushi and Korean sashimi? Sashimi with Kimchi sauce?
Have never been disappointed after a meal at Seorabol. I'm actually going there tomorrow for my birthday dinner.
Can't make quality food with a 130 item menu. Wow.
I dont like the fact that he calls the raw fish "sashimi" and "sushi" when theres a Korean word "hwae" for it that almost all koreans refer it to.
Please add Google maps links to all your vids.
Awww yeah man looks tasty
My. Favorite. And I don't live in that state.
He's always laughing in the thumbnail
1:57. That shizz is oil fish aka diarrhea fish aka banned in Europe, aka white tuna, yea it tastes delicious but don't eat it.
melonbarmonster omg i just knew about oil fish! heard about it before but just searched further because of your comment! it makes u poop oil! ew thats disguting!
just knew it's banned in europe. it prob taste good tho
I don't eat it bc it's cheap and I feel like I'm being ripped off when it's served to me but frankly it tastes pretty good.
korean sashimi lol
I am in!
저거 초장 아니라 쌈장인데요
thats ssamjang, not chojang.
I'm not a fan of sashimi, but this kinda made me want go go out and eat some.
love love Chef Chris Cho!!!!!! Mukbanger!!!!!
Three time experience. Overpriced and food is average
I feel like having strong sauces like that with the sashimi/sushi kind of takes away from the point of sashimi. The whole point of soy sauce with sashimi is to very lightly accent the flavor of the fish. I don't doubt that it tasted great, I just feel like strongly flavored sauces like those could be better used in dishes with stronger flavors. I might be wrong though, I've never tried it.
Popopopper123 that is the stupidest thing I've heard. Do you not season food? What makes seasoning food ok with everything except for seafood? There's is a spectrum of flavor in all dimensions of flavor with raw fish. If you don't enjoy 'stronger' flavors that means you have a limited palate. I suppose white bread and potato with butter and salt pepper is enough flavor for some. I would suggest you expand your palate.
Casper Oh that's actually interesting, I didn't know that.
melonbarmonster just saying, most quality ingredients dont need much seasoning, becuz they have natural flavors. Like steak, if you are those who eats their steak well done and with tons of bbq sauce then i doubt you understand why more expensive steaks are enjoyed with little salt and pepper. lobsters are such example too, if you look closely to the 'top of cuisine' world, like fine dining etc, the seasonings are supposed to elevate the natural flavours, to make it stand out. Eating sashimi in such heavy sauce would only mean it allows the person to enjoy one dimenson of the seafood which is the texture as the taste would just be the sauce. This however can be good for those who dislike the fishy taste but definitely not the way sushi and sashimi lovers like it
Casper salmon goes fantastic with chojang. It's great with gochujang sauce when broiled as well. Salmon is generally one of the most seasoned, and sauced foods in the world. Casper you are an ignorant ball licker byungshinsaeki.
Lim and Popopopper are right. Who the hell would put A1 Steak sauce on a perfectly good Kobe Beef Steak or heavily sauces their Sushi or Oysters when the best part is the Ocean/Sea flavor.
Anyone know why they had to take a shot facing away from each other? 2:05
I'm so dumb, they look away when someone is older out of respect.
Casper Meh, it may look dumb to us outsiders. Maybe they have their own story to explain.
Wot a great man
check this out Eater ,whenever you post a video, have Lucas in it :)
You need more upvotes
Aloysius Soong this aint Reddit fam
If your gonna claim this a "Korean dish", be careful what you call it.
Use your native "Korean" language cuz those words are Japanese and it'll confuse people and some might assume sashimi omakases are like that in Japan as well, which is TOTALLY NOT!! And while you're promoting "Korean food" you seem to come up with a way to disrespect Japanese chefs and peoples taste in food.
Trying waaaaay too hard imo.
I do like Korean food but you gotta admit this is a "FUSION FOOD".
이명박 닮았냐 ㅋㅋㅋㅋㅋ
I like the meat show host fight me!
Who dis guy?
Isn't that 쌈장
The meaning that Yukhoe says raw meat in Korean Word.Sashimi is a fish dish.Something from which these two are just different. Stop to steal something of an other country.
hot korean chick in philly
white tuna isn't real..just sayin. the meat is actually toxic just sayin...but i don't hate I eat it anyway lolllll
been there and it was mediocre
I expect angry Koreans commenting "That's not authentic Korean food. blah blah blah. Why do you use Japanese words to describe Korean dishes? blah blah blah." And angry Japanese people commenting "That's Japanese food. Those Koreans stole our food blah blah blah."
He's right though lol
Transmission of culture is inevitable and good. In any case, anything and everything "Japanese" is derivative of Korean, Chinese culture including their dogs, writing, food, the Japanese royal family, etc.
Yea Koreans stole eating dogs from us Chinese
Bryan Liang lmao!
WHYYYYY Why do you mix wasabi with shoyu??
Naphon Tonitiwong ...because they enjoy it...
Nothing wrong with that.
RBuckminsterFuller Well, it is kinda wrong. It's ok to leave the wasabi whole in the dish, but you shouldn't mix wasabi and soy sauce together. Some sushi restaurants prepare special soy sauce that carry different notes of flavour, so mixing with wasabi kills it completely.
Nobody in Japan cares what you do with the wasabi. It's there for a reason.
And the reason is not to be mixed. Nobody cares about your opinion either. It doesn't change the fact that wasabi and soy sauce shouldn't be mixed.
I'm good with multi cuisine restaurants as well as fusion but don't **** with sushi. I eat it once a week and only visit restos that specialize. Well, one Japanese joint in my rotation seems to sell more ramen or at lest just as much but they also offer great sushi.
Tosh T this is definitely not sushi. It's more hwe. No rice no rolls. Straight up fish. You don't know raw fish unless you know fluke with chojang. Korean hwe also don't age their fish although in US everything gets flash frozen.
+melonbarmonster 🤔 No rice, no rolls? They made and served a Temaki; the chef was introduced as their executive sushi chef. This place as depicted by this video fully promotes their "Korean" sashimi and sushi.
Tosh T he said mostly no rolls. You seem to think food comes in predetermined constructs. All cuisines are result if evolution and change. This is obviously a mixed bag restaurant for reasons stated. You sound like a moron who is bitching about proper French pomme frites at a New American restaurant in LA or Manhattan that has fries on their menu. That said most of what they serve is hwe. I would bet their most selling item is fluke which is more Korean hwe than Japanese since you're obviously ignorant about Korean cuisine.
+melonbarmonster You don't know nearly as much as you think and your over explanation is a clear indication of your insecurity.
Tosh T nice comeback!
its not sashimi, its hweh!!
Hweh looks diffrent you ignorant dumbass. Face it, it's sashimi
131st view!
Worst Korean restaurant not traditional at all
Why Korean guy on Korean restaurant????? Plz put other person for the Korean series
Jesus Christ Philly sucks so hard. Food is getting better, but still sucks overall.
Brian Kim uh, no.
sashimi=Japanese
whuye=Korean
koreans have been enjoying the raw fish dishes way before the japanese but when the Japanese started adding rice to it and been introduced to the western countries, it's now known as "sushi" Japanese cusine.
Joseon In fam it's "hweh" romanized. Also chill yourself, all cultures share foods. You don't see me complaining that koreans stole jajameon, dumplings, or hot pot from Chinese. Sorry but koreans aren't special snowflakes.
Bryan Liang bunch of prideful retards arguing over foods of similar styles, preach.
First
love his philly accent