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We have octopus that is still squirming

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and then it's been topped with

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sliced penis fish.

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Penis fish.  Penis fish.  Ok.

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OMG. It's like......

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It's a squirter.

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What's up, guys?

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Welcome back to Vagabrothers.

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Right now we are in  the GwangJang Market

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in Seoul, South Korea,

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and it's dinner time.

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It's a traditional street food market,

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and we're going to be trying everything

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from the delicious to the disgusting.

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So let's get into it.

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I'm hungry. I don't know what to get.

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We're going to be meeting up with

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the girls from "DoStuff" who are

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locals here, and they're going to

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show us exactly what to eat.

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Hi VagaBuddies and internet fans.

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I'm Soo Zee.  I'm Leigh.

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What are we getting into tonight?

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What is on the menu?

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I think we're going to start with one of

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my favorite street foods ever

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Honestly, the smells that are just

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taking over my nostrils right now...are

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so different...never  smelled anything

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like it, but it smells good.

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My stomach is rumbling,

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and I'm ready to eat.

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First time you pay money.

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First you pay money, dude.

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Oh, I see.  Sorry, sorry.  Duh!

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I got that.  He's speaking English.

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I know. I'm sorry, sorry, sorry, sorry.

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We're going to learn how to pour

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some rice wine.

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We always hold with two hands first.

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Also the receiver, also two hands.

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Ok.  Everyone holds two hands.

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It's very polite.  Sometimes you can

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do this or this, but never go like this.

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You do the first one,

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and I will....[laughter]

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You're like a child holding a cup

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My cup is empty.

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We're having an impromptu drinking

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lesson, a crash course in Korean culture

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Kombe

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Look at me.  I'm speaking Korean.

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Wine is good.

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Oh gnarly

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It's carbonated.

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It's carbonated.  It's thick.

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Thanks for the wine. Bye.

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I hope they have some noodles...

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you know, like Korean BBQ

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Pork, regular piece of pork.

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Alex is such a drama queen.

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When it comes to eating food,

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Alex is always like....

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but there is some stuff here that

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will push anyone's boundaries.

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Marko is brave with tastebuds.

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I'll give you that, Bro, honestly.

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You are a brave eater.

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Right here we have

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Beongdegi, which is

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fermented silk worm larvae.

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This lady's just got it right there

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boiling in a big vat.

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I have a cup.

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It's full of insect larvae,

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and here we go...my first big bite.

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It's really not that bad.

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Insects aren't really that bad.

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If you get past the creepy, crawly bit,

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although, I'm not going to lie.

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When I took that bite,

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the left side of my face kind of just

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went numb.

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What was the name of that movie

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from the 90s?

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Starship Troopers.

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I don't know if you remember

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Starship Troopers, but

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that one big ol' bug who came out

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and slurped that guy's brain.

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That's what this is.

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These are the baby ones.

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It's not that bad.

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Interesting thing,though

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back in the day, you guys have seen

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the Marco Polo series on Netflix?

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Silk worms, super protected technology

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in China from the silk road, and now

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here we are eating them.

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Next on our dinner menu tonight is

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chicken feet, pig feet, and fermented

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shrimp and fish.

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Yummy.

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This is pig's ear.

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This is lung.

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This is liver.

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Sometimes they give you heart.

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I think that's heart down there.

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We're going to be going first on

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pig trotters, as in pig's feet.

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I'm sure the flavor is going to be like pork,

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but it does look fairly intimidating.

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I'm kind of speechless

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This is a lot of food that a lot of people

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probably wouldn't want to eat,

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and we have all of them at one time.

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Let's do it.

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It's like a corn on the cob

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except it's just a pig on a foot.

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When foreigners see food like this in

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Korea, what are some of the most

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common misconceptions?

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Misconceptions?

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People actually eat all of these, right?

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People do eat all of these.

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Yeah, true.

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When you're in America, usually the

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only time you ever have chicken,

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it's a breast, or fish, it's  fillet.

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Here when you order fish, they give you

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the whole fish.

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That's how it is in a lot of other parts

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of the world.

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I feel we've been conditioned to think

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that meat doesn't come from parts.

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Meat comes in plastic wrapper from

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the supermarket.  Exactly.

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A lot of this food actually has to be

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warm, and it's not a street food.

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Now, every time I see a chicken running

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around with its gnarly claw,

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I know exactly what it tastes like.

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Wow.

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Have you eaten that before?

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No.  Never.

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It's the first time you've eaten it?

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You going to try it?  No.  No.

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You are?  yeah. Good luck.

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Ready?  Ready.

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OMG.  It's alive.

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Those are the penis fish.

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Ladies, I've got a cultural question.

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What is the deal?

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Why does it have to be alive?

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Why is it called a penis fish?

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Why is it still squirming?

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It's supposed to be for stamina.

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You mean for male virility?

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Male virility.  The penis fish or

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the octopus? The octopus.

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They're both squirming together

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right now. Both, yeah.

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We have eaten fermented rotten shark.

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We've eaten fermented herring in Sweden.

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We've eaten lamb's face in Iceland.

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This to me is the least appealing,

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most intimidating dish I think we've

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ever seen.  I'm not going to lie to you,

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this fish's name is not nearly as

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exciting in Korean. What does it mean?

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Which means what?

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The original, factual name of it is

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because it looks like dog's penis.

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A dog penis. A dog dick.

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It does.  OMG Now that you say it,

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it totally looks like a dog dick.

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We're in Seoul, Korea.

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We're eating live octopus and penis fish.

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Welcome to Vagabrothers.

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Not that bad.

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The fact that it's still squirming on the plate.

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It's a huge turn- off.

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Let's be real.  I'd much prefer the octopus

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to be squirming than the penis fish.

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If the penis fish were squirming around,

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I'd be like [say] "Leave that thing alone."

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This is like a sea urchin, right?

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You want to do a sea urchin?

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Let's just say like this:

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when she pulled the penis out of the

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aquarium and she squeezed on the end,

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it squirted.

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It gave a little hello.

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You just lost your penis.  It's slippery.

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Slippery when wet.

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Here we go.

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3-2-1.  Penis in the mouth.

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Pretty good.  I'd order this again.

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Before you tell how good it is,

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let me tell you how bad it is.

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You might see that we have a bit of a

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dynamic here.

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It is so chewy

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and slimy

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on top of squirming octopus

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or look at it inside the

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shashimi.  What is that?

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Salmon.

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Oh.  Salmon.  Thank god.

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Kombe

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All the way down the hatch?  Yep.

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Kombe

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We just filmed a K Pop challenge

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with the boys from We Fancy,

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and right now they're going to show

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us Korean BBQ done properly.  Let's go.

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So hungry.