Brief Summary
Danny the Medic visits Bay Noodle House, the first of its kind in the USA, with 194 locations in Korea. Accompanied by Cindy, Toby, Steve, and Mrs. Steve, they explore traditional Korean-Chinese fusion cuisine. Cindy orders a variety of dishes, including yang jangp, kaang stir fry, seafood jamong, chapchae, tangu, and garlic kongi. The group shares their opinions on the dishes, highlighting the unique flavors and comforting aspects of the food, especially the squid and tangu.
- Bay Noodle House is the first in the USA, with 194 locations in Korea.
- The cuisine is traditional Korean-Chinese fusion.
- Key dishes include yang jangp, kaang stir fry, seafood jamong, chapchae, tangu, and garlic kongi.
- The squid and tangu are highly recommended.
- The atmosphere is soothing and comforting, suitable for gatherings.
Introduction to Bay Noodle House
Danny the Medic introduces Bay Noodle House, the first location in the United States, noting its extensive presence in Korea with 194 establishments. He explains that the restaurant specializes in traditional Korean-Chinese fusion cuisine, a culinary style unfamiliar to him. He is joined by Cindy, Toby, Steve, and Mrs. Steve, who will assist in exploring the menu. Cindy takes charge of ordering a variety of dishes for the group to sample.
Ordering the Dishes
Cindy places the order, selecting two servings of kaang stir fry, one seafood jamong, one chapchae, a full-size tangu, garlic kongi, and yang jangp. The group congratulates the channel on reaching 40k subscribers and 20,000 views. The first dish to arrive is yang jangp, a famous Korean-Chinese dish featuring various vegetables, shrimp, and seafood mixed with mustard. Cindy describes the dish as colorful, healthy, and flavorful, containing ingredients like mushrooms, octopus, squid, shrimp, eggs, carrots, zucchini, and beef.
Sampling the Dishes
The group begins to sample the ordered dishes. Two servings of kaang stir fry arrive, followed by seafood jamong. Cindy explains that kajang is a favorite dish among Korean children on their birthdays. She pours some of the black sauce and mixes it in. More bowls are requested to share the dishes. The garlic kongi, chapchae, and tangu are then served. Tangu is described as deep-fried beef with a sweet and sour sauce, while jamong is a spicy seafood noodle soup. Chapchae, a Korean noodle dish, is served with rice.
Tasting and Opinions
Danny and the group begin tasting the dishes, starting with the tangu, which Danny describes as lightly fried and very good. He explains that Korean-Chinese dishes are often eaten with raw onions dipped in vinegar and black sauce. After the meal, Danny praises the variety and quality of the food, particularly highlighting the delicious and unique squid, which he compares to soft-shell crab. He notes that many dishes are quite spicy.
Group Reviews and Closing Remarks
The rest of the group shares their opinions on the meal. One person enjoyed the chapchae and tangu, praising the light frying and sweet and sour sauce. Another person notes that the tangu reminded them of sweet and sour pork from their childhood. Someone else highlights the squid on noodle, while another appreciates the soothing atmosphere of the restaurant and the comforting nature of the food, comparing it to Chinese dishes they grew up with. The video concludes with a thank you to the viewers and a promotion for new videos every Friday.
