Anthony Bourdain meets with his friend and colleague Nari Kye at Garak Market in Seoul, South Korea. The eating stalls at the fish market are just the way Tony and Nari like it: full of wet floors, shouting servers, self-service soju and still wriggling seafood.
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In the shadow of Seoul's space-age skyscrapers is the Gwangjang Market, a sprawling mini-city of food stalls that hasn't changed much since the 1950s. Here, Tony finds some of the best street food.
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Numerous varieties of kimchi, a dish of spicy fermented cabbage, are widely available in the street stalls and throughout Korea.
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Tony befriends a group of businessmen for some Korean barbecue at Mapo Jeong Daepo. Most restaurants also offer a variety of banchan, or free small dishes, with the meal.
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Tony joins in on the Korean Internet craze, mok-bang, where video bloggers live-stream themselves eating while chatting with their online followers. Choi Ji-hwan is one of many mok-bang celebrities.
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Choi and Tony livestream how to make budae-jjigae, a soup that includes Spam, sausages, baked beans, chili paste and kimchi. The "army stew" became popular during the Korean War when food supplies were low.
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Mmm, canned meat: Korean cooks got inventive with the ingredients given to them by the American armed forces.
