- 7/1/2025
Nick DiGiovanni tagged products.
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LifestyleTranscript
00:00In this video, I'm traveling the world to find the best street food on the planet,
00:04ranging from chili crab in Singapore to durian in Malaysia and so much more.
00:08But we're starting here in Iceland at the most famous hot dog stand on the planet.
00:11This is Byron's Betsu Pilser.
00:14It translates to the best hot dog in town, and they only serve one item, their famous lamb hot dog.
00:19They may look simple, but people come from all over the world to try these, and there's always a line.
00:23Can I please do one with everything?
00:25She's putting some fried onions, then some raw onions, then a little bit of ketchup,
00:28then they put the hot dog in, and you finish it off with some sweet mustard and this remoulade sauce.
00:32Thank you so much.
00:33I want to find someone from Iceland to eat one of these dogs with me.
00:36Excuse me.
00:37Hello.
00:37Are you from Iceland?
00:38Yeah.
00:39Any chance you like these hot dogs?
00:40Yes, definitely.
00:41Would you eat one with me?
00:42Yeah.
00:42Here we say scowl before we eat.
00:44This is like cheers.
00:45Scowl.
00:45Scowl.
00:47This is amazing.
00:48Fantastic.
00:49The hot dog has the perfect snap when you bite into it.
00:51I'm freezing.
00:52I can't feel any of my fingers.
00:54This just warms you up inside out.
00:55I actually would eat five or six or seven more of these right now.
00:58This is comfort food.
00:59I can see now why that's the most famous hot dog stand anywhere in the world.
01:02This hot dog makes me want to do this dance.
01:06Our next street food stop is Singapore, and here the street food stands are called hawker stalls.
01:10The first spot we'll visit is called hawker champ.
01:12It's the first street food stand to ever win a Michelin star, and it's also the cheapest Michelin star meal on the planet.
01:18This is the dish that won them their star.
01:19It's amazing to me how much they're doing in such a small space.
01:22There's so much going on in here, it's so hot, but they are cranking out some of the best food anywhere in the world.
01:27There are only three people back here.
01:29It looks like the guy in the back is doing some of the prep.
01:31This gentleman up here is chopping up all the chicken, and then she's bagging everything up there and putting on the finishing touches.
01:36And I believe she also runs the customers in the line, which wraps all the way around the corner and never seems to stop.
01:42It's only 10.42 in the morning.
01:44People are eating chicken and rice.
01:45We met a subscriber named Lucas, who's from Singapore.
01:48Did we come to the right spot?
01:49Of course.
01:49What's so good about chicken rice here?
01:51Here's where the first chicken rice from Singapore came from.
01:54And it's so simple, right?
01:55It's literally just really well-seasoned chicken and rice.
01:57I think he's making our dish right now.
01:59Thank you so much.
01:59It's also classic to get some of these vinegar green chilies, some of this spicy sauce, and then some of this black soy sauce.
02:06I know this is going to be packed with all kinds of flavor.
02:08In front of us, we've got three dishes.
02:10There's signature soy sauce chicken with egg noodles, the soy sauce chicken with rice, and finally, the meat platter, which has three different types of pork on it.
02:16They don't overcomplicate things.
02:18They just keep it simple, and they do it very well.
02:20I'm going to start with the chicken and noodles.
02:22Here we go.
02:23They're sort of al dente, which is really cool.
02:24I thought they were going to be all soft and mushy, but they have a very nice bite to them.
02:27The big moment of truth here, though, the chicken.
02:29The skin almost has that kind of Peking duck look, and I just want to show you it from the side how juicy it is.
02:34We dip some of that in that extra soy.
02:36It's just stunning.
02:38That is a special, special bite.
02:40The chicken is fatty.
02:41It's so juicy and tender.
02:42The flavor on the skin, unbelievable.
02:44I can taste why they got their Michelin star, that's for sure.
02:47With my rice, I'm going to pour on some of that spicy sauce, and yes, I am getting better with spice.
02:51Am I amazing with it?
02:52Not yet, but at least I'm trying.
02:56Spicier than I thought it would be.
02:58The pork is insane.
02:59That guy was the tiniest chef that I've ever met, but the flavors are the exact opposite.
03:03They are massive.
03:04Nothing better than a cold drink on a hot day.
03:07Just listen.
03:09Oh, I want to try one thing.
03:10We just came out with a brand new line of seasonings for Osmo.
03:12I'm holding the Golden Gourmet.
03:14It's perfect for chicken, and I truly believe that with our new line of seasonings, which is now, by the way, in Walmart, that everything tastes better with Osmo.
03:21So let's see, does the world's cheapest Michelin star meal actually taste better with Osmo?
03:27This is exceptional.
03:28This is really good.
03:29That's me.
03:30I'm right there, thanks to all of you guys watching.
03:32I'm creating the best seasonings that I can possibly create, and this stuff is fantastic.
03:36We have blends of Osmo that work with vegetables, chicken, steak, seafood, anything you could ever want.
03:41So do yourself a favor and go to your local Walmart or our website and get yourself some Osmo before it's all sold out.
03:46It is delicious.
03:47Our second restaurant is called Kang Ang Ki.
03:50Here, they serve one of Singapore's most iconic dishes, chili crab.
03:53I've wanted to try chili crab for as long as I can remember, so I can't wait.
03:56This is Paul.
03:57He's from the family that owns the restaurant.
03:59Can we go to the kitchen and see how chili crab is made?
04:01Yes.
04:02This is going to be fun.
04:03All right, that's the mutt crab.
04:04Wow, look at that thing.
04:05This is what the Singaporean chili crab is made from.
04:08Four of my fingers fit over one of his claws.
04:10Every crab is getting chopped into six parts here, and he's got a lot more crabs to go right over there.
04:15This is insane.
04:16Look at the flame under the wok.
04:17Wow.
04:18It sounds and looks just like a jet engine.
04:20First, he's poaching it in water, so he's cooked it just a little bit, and then he's putting some oil into his wok.
04:25Tomato paste and chili.
04:26In we go with the crab.
04:27Quick wok toss.
04:28A little bit of water.
04:29One of the keys to the cooking here is how powerful and big their flames are.
04:32You could not do something like this at home.
04:34The finishing touch of chili crab, they grab some egg, and then they pour it in there, and it makes this kind of last-minute streaky egg mixture.
04:41And then all that's left to do is plate it.
04:42He's going to pour on all that beautiful sauce.
04:45That's the chili crab.
04:45Wow.
04:46Look at that.
04:47We're going to watch him make the black pepper crab now.
04:49Is that garlic in there?
04:50Garlic, onions, and now it's really tossing.
04:53Get all the flavors of the black pepper out.
04:54So this black pepper crab is a little bit more spicy, correct?
04:58Yes.
04:58It's spicier than the chili.
04:59He added some butter, some seasoning.
05:01Look at that.
05:01Whop toss.
05:02Come on.
05:03A little bit more black pepper.
05:04And this is a thick black pepper sauce that they make.
05:06That's what's going to have a lot of spice to it, too.
05:08The glaze is lighter, but it just packs more of a punch on the spice.
05:12Almost burns my eyes a little bit.
05:14So what you're going to have here is Singapore cuisine.
05:16Treat food style, black pepper crab, chili crab.
05:18Normally in Singapore, chili crab, it goes with fried buns.
05:21This looks like six-pack abs.
05:24Let's taste the sauce first.
05:27The egg gives it a really soft and silky texture.
05:30The actual sauce is almost like a slightly more spicy, sweet, and sour sauce
05:34without the gooeyness and stickiness.
05:36Spot on.
05:36That's how the flavor is.
05:37Sweetness, sourness, you can taste some garlic in it.
05:40It's got the perfect balance of everything.
05:41It's not too spicy, and I can tell it's not going to overpower the crab.
05:45Now you take a bun.
05:45A big chunk of egg, sauce, everything.
05:48We're building layers of flavor now.
05:50Yeah.
05:50We're starting to have some fun with it.
05:52The most chunky piece is definitely the claw.
05:54You're my guest.
05:54Oh, thank you.
05:56Look at this claw.
05:56It's very heavy.
05:57Juice everywhere.
05:58Look how flaky the meat is.
06:01It's so interesting because it has that normal sweet crab flavor,
06:03but the texture is unlike any crab I've ever had.
06:06It splits apart like this in your mouth, which I would not have expected.
06:09Look at that.
06:10Oh.
06:12Everything together.
06:13It makes sense, right?
06:14The sweetness, the sourness.
06:16You get everything.
06:17Yes.
06:17Look at my hand.
06:18Let's take one quick bite of the black pepper crab.
06:20You've made me a little nervous now because of how spicy it is.
06:23This time, you have the nice claw.
06:25Ah, no, no.
06:25You have to guess.
06:25No, please.
06:26Please.
06:26I insist.
06:28It's not as spicy as I thought it was going to be.
06:29That's sweetness, right?
06:30It's a smooth spice.
06:32You have the flavor changed throughout the whole time you're eating it.
06:34I think I like it better than the chili crab.
06:36We are now in Bangkok, Thailand.
06:38I'm here with my friend, Mark.
06:39Hi.
06:39And we're at the legendary Jay Phai.
06:41If you didn't already know, Jay Phai is one of the most famous street food chefs on the planet.
06:45She's 80 years old.
06:46She cooks with ski goggles.
06:48And she's got the only Michelin-starred street stall in all of Thailand.
06:51Jay actually means auntie.
06:53And then Phai, if you look closely, you can see she has a mole.
06:56So it actually translates directly to auntie mole.
06:58What is going on here?
06:59She gets a lot of people coming and a lot of people get really close to the fire and want to take photos.
07:03She actually had to make this whole barricade so people don't get too close.
07:06She truly is a hero of Thai street food.
07:09And she cooks everything over charcoal.
07:11And when she likes that charcoal, she actually has this blower, like a leaf blower.
07:14So it blows air and just fans that flame and then sparks come out.
07:17And that's why she wears the goggles.
07:18The iconic dish here is the crab omelet.
07:21Let's order.
07:21This is going to be our omelet.
07:22Oh.
07:23Here it goes in.
07:23Look at that.
07:24And she's a master of controlling the fire.
07:27Because if the flame was too hot, it would burn.
07:29But if it's not hot enough, it would just absorb that oil.
07:31Now she's going to form it into a roll and then seal it with more egg.
07:34In that entire omelet, there's only two eggs.
07:37What?
07:37It's overwhelmed by the amount of crab that she uses.
07:40I've gotten to work in multiple professional kitchens.
07:42This might be the hottest I've ever been.
07:44I can't believe she's 80 years old.
07:46Look at what she's doing.
07:46I know a bunch of 18-year-olds who can't even handle this kind of thing.
07:50Whoa.
07:51Fireworks.
07:52I got too excited and we ordered multiple foods here.
07:54So this is Tom Yum soup now.
07:56Look at that.
07:56She just throws in ingredients.
07:57She just knows everything by heart.
07:59A little lime juice in there.
08:00Just some fresh basil on the top to finish it off and it's done.
08:02I could sit here all day and watch this.
08:04Drunken noodles.
08:04Here it is.
08:05Look at the size of those shrimp.
08:07These noodles are really hard to cook because if you don't have the right feed on them,
08:10they'll stick together.
08:11This is another dish we ordered.
08:12Shrimp fried with coconut shoots.
08:14We just aren't stopping.
08:15We're getting everything.
08:16She's done.
08:17That was it.
08:17That's done.
08:18She's so fast.
08:19She's just cranking them out.
08:20That was one of the coolest things I've ever seen.
08:22Are you ready for that cross section?
08:24So one of the best ways to eat it is burrito style.
08:28Wow.
08:28The sweetness of the crab and the crispiness of the egg.
08:31It's like the egg is just folding the crab together.
08:33It's almost like a fried dough.
08:34This is actually a sweet sauce.
08:35It kind of balances the savoriness of it.
08:38Got a harmony of flavor with that sauce.
08:40This is seriously crazy good.
08:41From that bite, I understand why people line up here at 5 a.m.
08:44This is a work of art.
08:45I'm dying to try this one.
08:47Coconut shoots stir fried with shrimp and with fresh chilies.
08:50Cool.
08:50It doesn't taste at all like coconut.
08:52So unique.
08:53The glaze on there that she made.
08:54Mmm.
08:55I want to show one of these shrimp.
08:56That's not a shrimp.
08:57That's a lobster.
08:59J5, I love you.
09:00We can't do it without a noodle.
09:01Look at that wak hay on there, the char.
09:03Oh, man.
09:04Tastes sort of like a luxury noodle.
09:05It's a level above most street food that I've ever experienced.
09:08She's breaking the stereotype of what most people think street food is.
09:11Let's chase it down with a tom yum.
09:13Oh.
09:14Oh.
09:15That is fantastic.
09:16Oh, it's got a kick to it a little bit, though.
09:17I need a big breath of eucalyptus and lemongrass to wake me up.
09:22Oh, that's good.
09:23You are truly initiated into Thailand.
09:25I'm in Vietnam now.
09:26You've got to be careful crossing the street or you'll get hit.
09:29Like I almost just did.
09:31And we're going to eat some street food.
09:32This restaurant is called Gumya Soyma Su Su.
09:34And they have something called Waterfall Chicken.
09:36It's something that you'll probably never see anywhere else in your entire life.
09:40This is the machine that they cook the waterfall chicken in.
09:42Once he turns it on, hot oil is going to fall from above.
09:44I just put in my order, so he's going to start with some pre-cooked chicken.
09:47Now he's going to turn on the hot oil.
09:49Immediately you get this super sharp sound, this popping, cracking, sizzling, and the chicken starts to cook.
09:54This is the same temperature oil that you would have in a deep fryer, but it's just falling from the sky instead.
09:59If you close your eyes, it almost sounds like really, really heavy rainfall.
10:02This is such an interesting cooking method.
10:04The oil waterfall method is rarely seen outside Vietnam.
10:07It's so hot standing right next to it, and he stands here cooking this chicken all day.
10:10We even had to temporarily put our camera in the fridge to cool it down.
10:13Please excuse my sweat.
10:15Back to the chicken.
10:15He's going to get both sides, and the color on that chicken changes right before your eyes.
10:19It looks like now our chicken is nice and golden brown, so he'll pull it up to the top, where I think it's going to leak off some of that oil.
10:25And while the chicken rests, we can jump over to this machine here.
10:27The chicken that we just saw also comes with a stir-fried rice, and this is the machine that they use to make that stir-fried rice.
10:33First, they scoop up some pre-made rice.
10:35Now he's putting down some oil, greasing up the whole bottom of the pan.
10:38Boom!
10:38And then he adds in the rice.
10:40Part of this is kind of for show.
10:41The rice is already cooked.
10:42The other part of it is to get it nice and hot with a little bit of added texture.
10:45To finish it off, they add down some hot rice fresh off the pan, a little bit of cucumber and tomatoes, as well as some Vietnamese coriander.
10:51And once that chicken's on there, it goes straight out to the customer.
10:54It's such a simple plate, but I am rarely this excited to try some food.
10:57This is like a school cafeteria back here.
10:59The chicken looks crazy juicy.
11:02The flavor is so deep.
11:04They've clearly been marinating this for a long time.
11:06I just can't get over how they cook this.
11:07I can't believe that they cooked this the way that they did.
11:09This is definitely the most unique chicken experience I'll probably ever have.
11:13Our second street food stop is a place called Hailua, and it makes something called Soy Jing Fao.
11:17It's this really cool puffed-up glutinous rice ball that is very difficult to make.
11:21This is the chef.
11:21He just came.
11:22We were the first customers in line today, so we get to see him get all dressed and ready to go.
11:25It looks like it starts out with this jiggly, doughy-looking rice.
11:28There's his frying oil.
11:29Whoa!
11:30He's literally just throwing it in there.
11:32How on earth is this going to turn into a perfectly circular ball?
11:35He just said that this takes 10 minutes to prepare.
11:3810 minutes of just carefully watching and working this dough.
11:41All of this mush that we're looking at right now is supposed to turn into one perfectly circular golden brown crispy rice ball.
11:47I don't believe this.
11:48It's starting to look fluffier now, almost sort of like the top of a pancake when you're cooking it on the stove.
11:53Oh, here we go.
11:54It's happening quickly now.
11:55It's puffing up, but he has to keep it even.
11:57Remember, he wants it to be a perfect circle.
11:59This is something I don't fully understand the technique on.
12:01Now it's looking like a pita.
12:02Oh, my God.
12:03This is so cool.
12:04This is so nuts.
12:06The last step here is for him to get it nice and golden brown and then off to the side to let some of that oil drain off.
12:12And this is it, a beautiful puffed glutinous rice ball.
12:15That was amazing.
12:16How incredible is that?
12:17And the fact that it holds its shape is just unbelievable to me.
12:21Listen to the sound.
12:23So to prepare the ball, they actually come to your table and she's going to push it all down.
12:27And then it looks like she's just going to cut it up into a bunch of different pieces so that it's bite-sized.
12:32It's suddenly sort of looking like I ordered a plate of nachos.
12:34It's served with some sweet chili sauce.
12:36And then you just dip.
12:38I love the texture.
12:40Kind of like mochi.
12:41When you bite, there's a beautiful, perfect crunch and crisp on the outside.
12:44And then if you look on the inside, that's where it's chewy.
12:47It's almost sort of like Brazilian cheese bread on the inside.
12:50Visually, this is one of the coolest things I've ever seen made.
12:52And the texture is what makes it so incredibly special.
12:55We've moved on to Turkey where I'm here with my friend Ruhi to try Doner.
12:58The name of this restaurant is Karadeniz Doner.
13:01And it's one of the most famous places to get Doner in all of Turkey.
13:04What does Doner mean in Turkish?
13:06It means revolving.
13:07What we're looking at here is this giant vertical rotisserie with stacks of meat and then little pockets of lamb fat.
13:12And it's just streaming with juice.
13:14It's a very fat meat.
13:16It's the most beloved and most famous street food in Turkey.
13:19Fun fact, I looked up about this place.
13:21There's 100 kilograms of meat on there in the morning.
13:24220 pounds of meat sitting on that spit.
13:26And by 4 p.m. the meat is completely finished.
13:29This is the most famous way to go.
13:31It's called tombik, which means fatty.
13:33First, he's putting some fresh tomatoes on there.
13:35Pepper, some cucumber.
13:36Now they're adding the meat on.
13:37We ordered 100 grams of meat and then we take it.
13:39Let's talk about this sandwich really fast.
13:41As you see, there are a lot of stuff inside.
13:43Usually, they may add toppings, but here they don't add it because they trust their meat quality.
13:48The first thing I taste is the lamb fat because the fat coats your whole mouth.
13:53I almost get more of a lamb flavor than I get beef.
13:55I would love a sauce with this.
13:56Something creamy, maybe a little bit acidic with it.
13:59But honestly, I can understand why you would want the flavor of the beef to speak for itself.
14:03Is it worth the high?
14:03I mean, we both keep eating it, so it must be pretty good, right?
14:06You also grab this drink that's traditional to eat with Donair.
14:09It's like a yogurt water.
14:10You know what's funny is the drink is kind of the description that I just said in a sauce.
14:15Smells like yogurt.
14:16That's really nice.
14:17We're going to save a little bit of space and go try one more Turkish street food.
14:20Our second street food stop is fish sandwiches.
14:23Probably the second most famous street food in all of Turkey.
14:25What is this place called?
14:26Dariya Bulekekmek.
14:27As you can see, they're literally cooking these on a floating boat.
14:30The chef has invited us onto the boat.
14:32It's very rocky.
14:33And they're going to show us how they make these fish sandwiches.
14:36These are mackerel fish.
14:37They are deep sea fish and contain a lot of fat.
14:40It smells amazing.
14:41He's keeping it so simple, huh?
14:42Just one flip, that's it.
14:44It actually makes sense that the only ingredient is mackerel because it's already very salty.
14:48So you don't need anything more.
14:49Do you want to flip the fish?
14:51Oh, this is exciting.
14:52Look at the crust that he's getting on these things.
14:54It's actually fun rocking back and forth because it kind of adds another dimension.
14:58I actually might stay here.
14:59Can you hire me full time?
15:00So to build these, it's really simple.
15:02He puts on the mackerel.
15:03He peels off the spine.
15:04So there's no bones.
15:05And then they top it all off with onions and lettuce.
15:07Give it a little wrap and hand it off to the customers on the other side.
15:11I'm excited to eat this.
15:12The sandwich is beautiful.
15:13It's very rustic.
15:14The bread is nice and toasty and charred on the bottom.
15:17Just a little drop of lemon juice.
15:19I love this.
15:20It's prepared really, really well.
15:21And the vibes are awesome.
15:23Do you want to know how many of these they sell a day?
15:25800.
15:26You were right.
15:27They sell around 700 or 800.
15:29I'm now in Malaysia where I flew all the way here just to try durian.
15:33The king of all fruit in Southeast Asia.
15:35And they sell it all across the country at street stands everywhere.
15:38You look left, you look right, there's durian.
15:40This fruit is illegal in most hotels and public transportation because of the smell.
15:44Which is sort of like onions and hot garbage.
15:46It smells terrible.
15:47This is my friend Sam.
15:48He's from Malaysia and he knows lots and lots about durian.
15:50So he's going to help us learn all about the fruit.
15:52Are these all different types?
15:53Yeah, they are all different.
15:54It's like cheese.
15:55You have blue cheese.
15:56You have mozzarella.
15:57So it's the same goes to durian.
15:59So they all taste kind of different.
16:00They're all very different.
16:01This is called XO.
16:02XO.
16:03It hurts to hold.
16:03Look at my hands.
16:04Those are all just spikes from holding it for about 10 seconds.
16:07It's not that bad.
16:08So what's a red prawn durian?
16:09The flesh is more red in color.
16:11Musang King is the most famous durian.
16:13Even I have heard a lot about the Musang King.
16:15This one looks like the most expensive one.
16:17A lot of people like this because they taste sweeter.
16:19Oh, it smells so bad.
16:20Should we get one of all of them?
16:21He's slicing off the stem.
16:22It's really satisfying watching him open it.
16:25He's making it look really easy.
16:26But it's sort of a confusing fruit to learn how to cut.
16:29I've eaten durian all my life.
16:30I can't do what he does.
16:31Oh my God.
16:32It smells so bad.
16:33Why are we putting on gloves?
16:34So the smell doesn't stay on your finger.
16:36What?
16:36Are you excited?
16:37No.
16:37I am.
16:38And I'm excited to see that you're not excited.
16:40We're starting with XO, which is the most mild kind of light in color durian.
16:44This is the entry level durian.
16:46After you.
16:46How do I do it?
16:47Oh, you're smart.
16:49Cheers.
16:49That is horrible.
16:53That is so good.
16:54It's disgusting.
16:55I don't even want to swallow it.
16:57If I hold it in my mouth and really try to think about it, I kind of taste a little bit
17:00of a candy-like taste.
17:01Then you start to like it.
17:02Nope.
17:02If I eat it with my nose shut, it's always bad.
17:04Interesting.
17:05I just got a sort of a burst of jackfruit, like a juicy fruit gum.
17:09Okay.
17:10I actually just had a good bite of it.
17:11I kind of like it.
17:12All right.
17:13Finally.
17:14The smelly stinkiness kind of went away.
17:16And now it almost tastes like this sort of really soft, milky, creamy, custardy.
17:20Exactly.
17:21I don't even smell it anymore.
17:22Malaysia, we did it.
17:23The second one is red prawn.
17:25This will taste a little bit sweet.
17:27I like this one a lot better, actually.
17:28Because this is a sweet one.
17:29Sweet, delicious.
17:30I will say my mouth is itchy just a little bit.
17:32So I'm probably slightly allergic.
17:33Four pieces will not kill you, I guess.
17:36Are you a doctor?
17:37Number three is the black thorn.
17:39This one is the most expensive, but not the strongest in flavor.
17:42What an interesting, crazy-looking fruit.
17:44It's got that thin layer of skin on the outside.
17:46And when you peel that back, it's just basically a layer of custard, of frosting.
17:51I don't like this one.
17:52I'm getting hot garbage again.
17:53I think you're going a little bit backward for me.
17:55Be patient.
17:56Wait a second.
17:57Fruity.
17:58I get fruity now.
17:58Can we move on to the king of Alderaan?
18:00The Musa and king.
18:01I don't even mind the smell anymore, I guess.
18:05That's the way.
18:06This one is so yellow.
18:08Like, the outside of a banana.
18:10This one I don't like as much.
18:11I don't like the Musa and king, but I like durian.
18:13I want to go to my next free food shop.
18:15I'm now in South Korea with my friend, Suho.
18:17He's the lead singer of one of the biggest K-pop groups in all of Korea.
18:20And together, we're going to be trying the viral Korean corn dog.
18:23If you've never seen what those look like, they have a really big cheese bowl.
18:26Crispy on the outside, juicy and tender on the inside.
18:30They have a very simple setup.
18:32Some prepped hot dogs with the cheese on the end of the hot dog.
18:34We've got some dough right here that they dip it in.
18:36And then sweet potato and regular potato, yeah.
18:39And then breadcrumbs?
18:40Yeah, yeah, breadcrumbs.
18:40First step, he's rolling up the hot dog in the dough.
18:43Coating it in sweet potato into the breadcrumbs.
18:45And then right into the oil for frying.
18:47That's fast.
18:48Wow, look at that.
18:49He's shaking off all the excess oil and it's finished.
18:51What's he doing now?
18:52He rolls on the sugar.
18:53Why sugar?
18:54Because it's good.
18:54You can add ketchup and mustard.
18:56Or sweet chili.
18:57On the sugar.
18:58Yeah, just do it.
18:59Okay.
18:59I will show you first.
19:00Mustard, little ketchup.
19:02Kind of a lot of ketchup.
19:03And if you like spicy, sweet chili.
19:05You like spicy?
19:06Yeah, because I'm Korean.
19:07I'm going to go ketchup and some mustard.
19:09And because tonight I'm Korean, sweet chili.
19:11Whose looks better, mine or yours?
19:12Mine.
19:13How long can I go?
19:18Oh, I didn't get any hot dog yet because there's only been cheese so far.
19:21Can I go like this?
19:22I don't think so.
19:23What if I just tried?
19:25See, I got a little bit of the dog.
19:26This is a lot better than I thought it would be.
19:28It's got so many different textures.
19:30How's the sugar?
19:30You really worried about the sugar?
19:32I don't really taste the sugar.
19:33Most of Korean like danjan.
19:36Sweet and salty.
19:37This little shack right here is our second stop.
19:39What is this?
19:40Ddukbokki.
19:41Spicy rice cake.
19:42This is the most traditional Korean street food.
19:45Are you good with spicy food?
19:46Yes.
19:46Are you sure?
19:47No.
19:47It's almost 11 p.m.
19:48Yeah.
19:49There's a line.
19:49Yeah, this is normal.
19:50It opens 24 hours.
19:52All day, all night.
19:52All day, all night.
19:53This is what I love about street food.
19:54There's so many people here.
19:56It's 11 p.m.
19:57But there's a crowd.
19:58This is a rice cake.
19:59It looks like pasta.
19:59What is that?
20:00What's she putting in there?
20:01Sugar.
20:01Sugar.
20:01Sugar.
20:02Sugar.
20:02And then what is that over there?
20:05Blood pork sausage.
20:06One of my favorite food.
20:07This?
20:07Yeah.
20:08Really?
20:08Yeah.
20:08Oh, we pick it ourselves?
20:09Yeah, yeah.
20:09This is like a buffet.
20:10I love this.
20:11Okay.
20:11Is this French toast?
20:12What is this?
20:13Fried bread.
20:13She makes it a little bit crispy again.
20:15Is she going to put it in there?
20:16Yeah, put it in there.
20:17And mix.
20:17She's cutting it into bite-sized chunks.
20:19And now the rice cake.
20:20Yeah.
20:20A little extra sauce on the top.
20:22What is this?
20:22It's a fish cake soup.
20:23Oh, and blood pork sausage.
20:25Why did you order the sauce?
20:26Trust me.
20:27Trust me.
20:28So this right here is the most popular street food snack in Korea.
20:32Yeah.
20:32The spicy rice cake.
20:35The texture on these is just so good.
20:37I could see why you would want to sit hunched over a warm bowl and just eat it all night long.
20:42Just the right amount of spice.
20:43Not that spicy at all.
20:45What is this?
20:46Special food for you.
20:47If you don't try this, you can't say I tried garlic food.
20:50I don't often get scared to try stuff, but I'm not excited to try that.
20:55I don't like that at all.
20:56It tastes like hard meat flavored jello.
20:58You can have it like this with the sauce.
21:03Did not change it.
21:04It just tastes the same, but with the sauce.
21:06Cheers.
21:07First time I've done a cheers with fish cake soup.
21:09There's just one more street food I couldn't visit Korea without trying.
21:13And that is the Dalgona candy from Squid Game.
21:16I also brought along my friend Doobie to compete against me in this challenge.
21:19Believe it or not, this is the exact store they use for making all the Dalgona candy in the Netflix show Squid Game.
21:24It's a legendary spot.
21:25So the way we do this, Nick, is we sit down and choose which shape we want our Dalgona to be.
21:30I think we should go for an umbrella so that we have equal chances.
21:33The way this is made is really simple.
21:35He starts with some sugar and melts it over this really small butane stove.
21:38And then he takes his chopstick, dips it into the baking soda, and just a little bit is enough to make it pop up into this beautiful Dalgona.
21:45Oh wow, the way he threw it on the counter is crazy.
21:48Now he presses the mold onto the top of it and then pushes in whatever cookie cutter shape you choose.
21:54That is beautiful, but also supposedly the hardest shape, right?
21:57Yeah, it is.
21:57Whoever finishes faster wins.
21:59If yours breaks, you're disqualified.
22:02And also no licking.
22:03Three, two, one, go.
22:07This is so intense.
22:10Oh my gosh.
22:11Can you stop talking?
22:12It's actually getting in my way.
22:19Disqualified.
22:20Too easy.
22:21That was so embarrassing.
22:22See, you gotta work in pieces.
22:24I thought I was gonna win very easily.
22:26I feel like I just gotta hustle.
22:28I want you to listen and hear how incredibly brittle this is.
22:31It's like movie glass.
22:33You get a, what do you call it?
22:35One of those trophies for participating.
22:36We've now taken a quick trip south of the border to visit Birrialandia, a famous taco truck serving birria tacos from Tijuana, Mexico.
22:44I've also brought along my friend Kuj to help me eat.
22:46We're gonna take a quick peek inside to see how the kitchen runs and then we'll eat tacos.
22:51This is Jose.
22:52He's the owner.
22:53Where are you from?
22:53Puebla, Mexico.
22:54Can we see the kitchen?
22:55Yeah, of course, come.
22:56We sell only birria, only one meat and the straw.
22:58That's it.
22:58This looks and smells so crazy good.
23:00This is the birria.
23:01We cook them for five hours.
23:03We start with boiling water.
23:04Then we add in the meat, the guajillo, blended guajillo, and all the spices.
23:08All our secrets.
23:09You have secrets?
23:10Yeah.
23:10This is the fat from the beef.
23:11This is the consomme.
23:12Oh, that's silky smooth.
23:14You skim all the fat off the top to use to cook the tortillas on the griddle.
23:17That's why it's red.
23:18There's four different cuts of beef in here.
23:19This right here is the foot of the cow.
23:21This is the beef shank.
23:22This right here is top round.
23:23And this is brisket.
23:24Not a lot of people use brisket for birria.
23:27No.
23:27It's too much money.
23:28It's only cold.
23:29Yeah, they're cheap.
23:30This guy ain't cheap.
23:30This is true.
23:31You don't often hear of tacos having this many different types of meat mixed into just one.
23:35So that's what makes yours so special.
23:37I believe.
23:37I believe.
23:38You can even break it apart with your hands.
23:39So you chop up all the beef.
23:41Yeah.
23:41And now you put it into this pot here.
23:42You don't want it to be dry.
23:43So you add in some of that consomme.
23:45And remember, this is a blend of four different types of beef now.
23:48Tons of flavor in there.
23:49You dip these corn tortillas into the consomme fat.
23:52Look at the finesse he's got on those tacos.
23:53Next, we add in the mozzarella cheese.
23:56And now you got the beef.
23:56Oh, you're putting a lot of beef on these, huh?
23:58They don't cheap out.
23:59Adding on a little bit of that cilantro-onion mix.
24:02Basically a salad.
24:03And then a little bit of hot sauce.
24:04How many tacos do you think you go through at night?
24:06We taste like 700 by weekends.
24:08Over 1,000 tacos.
24:10Wow.
24:10That's big.
24:11Look at these.
24:11Then we come over here.
24:12You like to put a little extra hot sauce on top at the end.
24:14Yeah.
24:15Cheese?
24:15Piece of lemon.
24:16That's it.
24:16That's it, yeah.
24:17Let me show you how we do the tostadas.
24:19So you start out with cheese.
24:21These are tostadas.
24:22Homemade tostadas.
24:23And you flip.
24:24You see the color.
24:25Look at that.
24:26Smells unbelievable.
24:27Años and cilantro, yeah?
24:28This is Tijuana style right here.
24:29Yeah.
24:29A little cheese to finish and a lime.
24:31I don't know which one I'm more excited for.
24:32The finishing touch here for Birria tacos is that consomme.
24:35We start with años, cilantro, sauce, lime.
24:38Squeeze that, babe, boy.
24:39Oh, you put some meat in there.
24:40Yeah.
24:40So it's almost like chili.
24:41The last step is you just pour consomme right over the top and fill it up.
24:44Jose, show us how to eat.
24:45How is it done?
24:46You dip it in the consomme.
24:48Boom.
24:48Big bite.
24:49That's how it's done.
24:50I'm going to get a big dip on mine here.
24:51Look at that.
24:51That's amazing.
24:54You got to have your legs open when you eat these, Jose, or you're going to get covered.
24:58Jose, what are you putting in this?
24:59My mouth is on fire.
25:00This has the perfect texture.
25:01It's got the perfect balance of flavor.
25:03Just spicy enough, but not too spicy.
25:05What do you think?
25:06I'm not coming up for air, so it must be good.
25:08I want to hear a good crunch on one of these tostadas as well.
25:10You ready?
25:11You hear that?
25:11Honestly, Jose, it might be my favorite taco I've ever had.
25:14You made me so happy.
25:14Go subscribe.
25:15Do what you think, Jose.
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