– [Rochelle] I have a question.
– [Rochelle] I'm tryingto make Doenjang-jjigae, – Okay.
– [Matt] What kind ofprotein should I put in it, to flavor it? – [Matt] You get driedanchovies, yeah you get dried anchovies and that's whatyou, that's what you put in.
– [Rochelle] What are you doing? – I'm actually drivingright now, I'm in Atlanta.
And driving down, I guess whatis most commonly considered K-Town here, Buford Highway.
– [Rochelle] Alright, wellhave fun, I found the dried anchovies, so.
– [Matt] Okay, so you're gonnamake Doenjang-jjigae tonite? – [Rochelle] I'm gonna attempt to.
– [Matt] How come you onlymake it when I'm gone? – [Rochelle] 'cause I want to perfect it before you get back.
– Hmm, okay that's, that's a smart move.
(laughing) well this place is supposedlythe best, but it's kind of impossible to find, ha ha.
I'm super excited to tryone of the city's most celebrated restaurants called Yet Tuh.
The decidedly old school,traditional restaurant is tucked away behind an officebuilding along Buford Highway, which is often the entrypoint and the main drag along the Korean community here inATL, which spreads out from this section of the highwayall the way out to Duluth.
Atlanta's home to the thirdlargest Korean community in the country.
(laughing) Oh my gosh.
– [Woman] Here's your fish.
– [Matt] Ha ha, this pancake! Wow.
I'm like overwhelmed.
Anchovies are kind of thebedrock of Korean cuisine, in a lot of ways because, you,Koreans use dried anchovies to basically make their broths.
When I was a kid, I'dwolf these down all day.
This is nice.
Mmm, my mom made these, nice and salty.
And I like how it's kinda cold.
Alright we got the dangash here.
Mmm, this is advanced makchang.
It's got a light crunch onit, like nice depth that's kinda been sitting aroundfor a while, and almost tastes like you're having a root.
Mmm, this Banchan is exemplary.
So this is Gajami and this,he insisted was their best fried fish.
You know, I don't know, likeI don't necessarily love this, but a lot of restaurantsalways push it on me, 'cause they think it's the best.
I mean, just hear thatcrunch, I mean whoo.
The meat itself has agood amount of flakiness, but it holds together well, try it.
Mmm, I mean it's not superflavorful, but because it's flat, it just, it'snaturally made to be fried, right? It's got the geometry for it.
We're gonna go for someof the fish eggs here, sorry mama.
I've heard that theirseafood pancake is the most impressive thing here andas soon as it comes out, I mean just the, the smell ofthe bottom of this pancake, just browning is intoxicating,I mean look at it, it's a pizza (laughing) it's a Korean pizza.
A dipping sauce of soy, justa tad little bit of vinegar, you've got green onions in here, mmm.
That is some of the like,deepest, most well constructed seafood pancakes, onions withgreen onions, with seafood.
You got, I just had a chunkof shrimp fall out, you got octopus, and the batter itselfhas like a slight chewiness to it, Atlanta, you got somegood Korean food, mm mm.
You know I haven't hadYukgaejang on the show yet, and it's kind of a, slightlymore obscure dish, I think it's, definitely easilylike, because it's just this big, spicy beef noodlestew, you can see kinda the striations of the, thebrisket, they almost always use brisket, 'cause it justhas a nice stringy texture that gets really tender in here.
They use a vermicelli noodles in here.
If I were to pick anyKorean dish, this is it.
This bowl right here, andjust a little bit of rice, is all I need.
I think what it reallycaptures is a sense of longing, like Korean culture is, I thinkjust inherently one that's just a little battered and beaten down.
I mean the country's been invaded.
Korean people have, there'sthis word called han, it's a sense of likeremorse, or this regret that, you just, is just part of every Korean, and I don't know, forsome reason, this thing, it doesn't really capturehan, but it really exudes this longing or this nostalgia,it's like primarily kind of a noodle soup, see that beef come out.
That's a good thing aboutusing these stone pots, they just stay hot.
It's getting spicy, it'sa very strong version of Yukgaejang, and I'm not really,because I love this dish so much, I'm not reallypicky about it, you know I'm not like, oh this is the better one.
I would say that the brothon this is much more intense, it's almost just, it's thebeefiest Yukgaejang I might have ever had.
The meat just melts in your mouth, mmm.
This is Godeungeo Jorim, sothis is one of my favorite just formats of Korean dishes.
It is a kind of a dark soy,chili, braising of a fish, and they're using mackerel,like you can see the whole chunk of mackerel here.
There's a strip righthere, of the dark flesh.
It's almost like chicken,you know you got white meat and dark meat, and that stuff on the edge, this is what I want.
Mmm, the part that reallyjust gets me going is this, kinda wheel of Korean daikonradish, it's unrecognizable almost, but it's supertender 'cause it just soaks up that flavor in the braise.
That was seriously on point.
This one is deep, it's got alot of Yukgaejang in it so, it's just super intense.
This dish has convincedme 100% that, Yet Tuh is a legitimately great Korean restaurant.
As this community growsand as the generation's you know kinda pass on,you need a restaurant like this to help you putthings in context, be like, this is a fantastic versionof Jorim, or Pajeon, and the Banchan here isgonna be, it's just gonna have that extra love and care put into it.
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Miso sesame slab bacon andeven a Bimbimpap egg scramble, all of this is spurred on bya Bloody Mary that combines Soju and Kimchee.