starving. i m carlton mccoy, raised in inner city d.c., educated in kitchens around the globe. these days i make a living as a master sommelier. i m a nomad, driving to move in and out of different cultures, different worlds. i celebrate diversity by embracing what makes us both unique and the same. after all, we carry our travels with us to our next destination. that s what life is all about. let s do this. south korea. like most people, i m starting out in seoul, an international mega city located near the center of the korean peninsula. it is the beating heart that drives the korean economy and churns out record-breaking pop culture exports, squid game, parasite and bts, the biggest band on earth. this place is fast paced and runs around the clock. what about the rest of the country? is it super traditional, modern or both? after today i m headed further into the country side. i want to learn about the people, the drinking culture and, most importantly, the food.
soy sauce and scallion. it is great. so much flavor. beef is super tender. fried cod dressed with a glaze. it is really good. it is like all of the food looks very simple but the flavors are super strong and very complex. i love korean food. nice to meet you. call me bk. bk. bk li is the oldest son of the li family and is in line to inherit the family estate. is ti family and is in line to inherit the family estate.e is the olde li family and is in line to inherit the family estate.e is li family and is in line to inherit the family estate. fami inherit the family estate.e fam inherit the family estate.e fam inherit the family estate. so this is tongju but they add a special seasonal flour. can we have a drink with this? come on.