MASSIVE! Korean Fresh Seafood Hotpot

Hey guys! As you know, one of my favorite food items of all time is hot pots. And I found a place in the city for really awesome Korean hot pots. I filmed this video a while ago for another channel, but I know a lot of you probably haven't seen it here. So, there you go. Take a look. Dude, that is insane. We're at the awesome restaurant called Sikgae here in Flushing, New York. And there's actually two of these places, one in Woodside, one in Flushing. But we're actually at the original one. This is how it all started. So today, we're going to be diving into some Korean hot pots and steam pots. Tell them the difference between a Korean hot pot and a steam pot. So the steam pot, everything right here has been steamed already. So it's actually ready to eat. But they have this broth down here where it's warming up and it's going to start boiling some more. And it's going to mix with the flavors of all the seafood. So at the end, you also drink some of the broth. Right, the steam pot is fairly simple. You're from Boston, and you've been to a couple of clam bakes, I would say, in your lifetime. Right, I have. I think this beats the clam bake. Yeah, it does. First of all, look at this. That's my head. I can't stop looking at this. Because just the presentation alone, and they were saying how everybody gets something like this. So if you come here, you're going to get the exact same thing as you're seeing. I'm having trouble talking because my mouth is like instantaneously watering as we're speaking. Tell them what's... Okay, so you've got everything. You've got like a sea conch. Look at that. Of course, you've got the lobster, you've got those king crab legs. Can I tell you, buddy, king crab is my favorite thing in the world. So you've got your clams, you've got your mussels. And these mussels, and they were telling us how everything, they pride themselves on the most fresh seafood. So it's not like the cheap stuff that you get in the grocery store, and then they charge you an arm and a leg. It's literally like they go after the freshest seafood they can get. This is half the size of my head. Big prawns, you've got blue crabs, corn, mussels. You've even got the small little crabs too. Can I just tell you I'm so excited? Yeah. Because we're getting the steamed pot, and we're also getting the Korean hot pot to show you guys. Because, you know, I want hot pots from all around the world. That's right, bro. I'm an international hot pot connoisseur. You're an international hot pot connoisseur. I mean, I guess that's a thing. I need a badge for that. Someone make me a badge, please. And my favorite part is they were telling us as we eat this, and the juices, the leftover juices will all be mixed into the broth. And we're going to do something special at the end with the broth too. Oh, yes. We're not going to tell you what it is yet. No, we're not going to tell you what it is. Wow. What? This is my stunned beyond belief face right now. Am I dreaming? Pinch me. Pinch me, buddy. Dreaming? No. I'm not dreaming. This is real. Oh, Mike. That's live abalone. Oh, my God. That's the craziest thing I've ever seen in my life. We don't even do this for Chinese hot pot, do we? Like, is anything alive when we put it in? Wait, is it alive? I don't know if it's alive. I don't know. I mean, I feel kind of bad for it. But I like to think that it was already dead, and then it's reacting to the heat. Yeah. In a very unique way. And check it out. This is the soup base. This is Korean spicy soup base. Yeah. And see how, like, thin it is? Yeah. But as this thing cooks, this is going to get really thick. Yep. This is insane. I mean, they've got crabs in here, too. They've got all the clams lined around the mussels. The presentation is amazing. Yeah. Mike, it's still going. It's still going. When does it stop? Like, I'm afraid. Like, when does it stop? I feel like we're kings right now. People are just like, they're going to prepare this feast for us. Time has come, Mike. I'm just like, I'm sitting here. I'm speechless. And I'm smelling this thing is coming at me. I don't even know where to start. Of course, we had to get some seafood pancakes. Love that. And some rice cakes. Yep. That's Dan's favorite. I've got to bib myself. Got to bib. Got to do it. Let's just be realistic here. You've got a nice shirt on. You've got to do it. Yeah. So let's start. I'm going to try a piece of lobster tail. I'm going to dip it in the spicy sauce. It's ridiculous. Oh my god. That's how fresh this is. The sweetness of the lobster tail. You taste that? It's so sweet. I hate going to eat lobster where you dip the lobster and all they give you is butter. Steamed butter. I'm like, what's up with that? Yeah. I love how Asians cook lobster. Oh my gosh. You steam it. You can dip it in some spicy sauce. Stir fry with scallions. That's how you eat lobster. Oh, let's try a shrimp. Shrimp. Here. I'm going to try the difference. Here. You try one of those shrimp. I'll try one of these shrimps. And dude, when you eat shrimp, man, don't be a wuss. Suck out the head. I can't suck out the head. They give you a nice shrimp cocktail sauce. Oh, this is incredible. Yeah. Shrimp cocktail it up. Hey, what are you doing? What are you doing? What are you dipping it in my sauce for? Oh, that was mine. What are you dipping it in my sauce for? Stay away from my sauce. I'm going to dip it in Korean chili sauce. And I'm going to try clam here. Oh, I like the smell. That's so umami. It's briny. It's savory. It's a little sweet. It's so good. I can't get over how fresh this is. It's so good. I love the mussels. I'm more of a mussel guy than a clam guy. This was the thing that was moving before. I like the texture. The texture is awesome. Because a lot of people might not like, like, okay, just because you think it's seafood. It's not slimy. It's not. It's actually really crunchy. You know how Chinese people order snails? Do you like snails? Love it. Really? I've never had it before. You've never had it? Yeah. Because the way I eat it is black bean sauce. Oh, yeah. And they give you a little toothpick. Look at the little snail. Oh, my God. That's a baby snail. Oh, eat that. Wait, how do you take it out without a, like, toothpick? Suck it out? Can you do that? I don't know. You probably can. All right, guys. I want a piece of my seafood pancake. And we have awesome dipping sauces here. Korean chili dipping sauce, Louisiana hot sauce, cocktail, and butter. What's really awesome is that this soup base is still turning thicker and thicker. Watch what happens after we get to the bottom, guys. We're going to do something really cool with the sauce. We'll be back. Today, in the battle of us versus Korean hot pot, we still have a lot left. But look, we did really well. And there was actually a lot of surprises in there, a lot of veggies, which I love. Let me show you guys. Oh, yeah. We found a couple surprises. We found rice cake. Noodles. Udon noodles. Yep. Bean sprouts. Bean sprouts, if I can find any. There it is. Because Dan ate most of them. Cabbage. Carrots. So there's something for the whole family here. You know what this reminds me of? What's that? Like, if you guys eat at a French restaurant, there's a seafood stew called bouillabaisse. And this is basically the Korean version of it. And the broth is so full of flavor. It's got all the seafood juices stewing in it. This is so good. We're going to let this cook down a bit more. We basically did pretty well here, too. This was, like, yay high before. So we're going to work on it some more. And we're going to get back to you about the magical surprise at the end. Our spicy hot pot is now transformed to fried rice. And they put in the rice, they cooked with it, like, scallions, some bean sprouts. And then, of course, the magic, the leftover soup broth from the seafood stew. Try that, buddy. It's awesome. We annihilated the spicy pot rice that was here. That was fantastic. Now, check out our other steam pot. Now it's noodles. Noodle soup. This looks like almost Chinese ramen. It's got some vegetables in there. Looks like it has some cucumbers, some onions, carrots, jalapenos. This looks good. Okay, give me your bowl. Let's try this. I'm going to give you some broth. Okay. And you grab some noodles. Yeah. Alright, try that. I love noodle soup. This is my first time having, like, Korean noodle soup. It's got a very pungent, kind of, like, seafood flavor. The noodles are really good. Noodles are really good. It's nice and clean. It's kind of savory. It's almost like, I would say, if I can compare it to something I know. Yeah. Like, Cantonese Tom Yum. Yeah. Very light in flavor, a lot of seafood flavor. I actually really like it. You like it? It's very briny. It's got a lot of seafood flavor. You know what I need with this? Don't say hot oil. Gotta have some hot oil. Don't listen to Mike. What do I have right now? You're ruining the flavor. Here's some Korean pepper sauce. You don't need to spice up everything in life. You gotta spice it up. That's my motto. So, that sums up our Korean hot pot adventure. What was your favorite food from the Korean hot pot? It was definitely out of the spicy stew. I loved all of the broth, the vegetables, the shrimp, the lobsters, the crab. And then at the end, of course, the rice was out of this world. Can I just say, I never had fresher seafood in my life. The rice was definitely a great touch. The noodles, actually, I really like the noodles. I just want some hot oil and some Chinese vinegar. This is a really good meal with friends. You need a lot of people to take this down. Definitely. And we also had some complimentary dishes like the rice cake, the kimchi, the seafood pancake. So, all of them are really good compliments. This was a great meal. And we want to thank again to Seagae Restaurants here in Flushing. So, the restaurant information is in the description box below if you want to check it out. I am stuffed. I think it's bubble tea time and then food coma time. And that's going to knock me out for the day. But delicious meal. It was awesome, dude. I'm glad we came out here. Alright, see you later. Peace.