Kristin FagerbackInternational Travel Consultancy

Eating Food in Bhutan 🌶️ (Mukbang)

10 Sept 2026 · 2 min

Watch on YouTube

1:50

In this English-language mukbang video, host Kristin Fagerback, joined by a co‑host, introduces a multicultural eating experience centered on Bhutanese cuisine. She begins by explaining the term “mukbang” and sets a tone of cultural fusion, noting her own Korean‑Norwegian background. The pair sample a variety of Bhutanese dishes—including milk tea, chicken, vegetable‑laden pasta, potato, eggplant, fried vegetables, sautéed vegetables, and the distinctive Bhutanese red rice—describing each item’s appearance, temperature, and anticipated flavors (e.g., sweet‑spicy potato). Kristin interjects personal anecdotes, such as her childhood in Korea and her habit of using Korean food terms (e.g., “doekyung”) despite not knowing the Norwegian equivalents. She highlights a health claim about Bhutan’s red rice, noting its lower starch content and its uniqueness as the only place she’s seen true red rice, contrasting it with purple rice elsewhere. The conversation is informal, enthusiastic, and peppered with cross‑cultural references, providing viewers both a sensory food tour and a glimpse into Kristin’s multicultural identity.

Chapters

Welcome to Bhutanese mukbang. Mukbang in Korean, muk means to eat and bang means room. So we're doing a multicultural mukbang, Bhutanese mukbang today. So here we have the beloved milk tea that I will love forever and ever. Milk tea. And then today we're trying a few different dishes. So here we have a meat chicken. This is chicken. Thank you. Then we have pasta here. This is a pasta mixed with vegetables and cilantro and so on. It looks delicious, and we want to eat it while it's hot. I can still feel it's warm. Then here, what is this?
Potato.
Oh, this is potato, and I'm gonna guess it's like sweet and spicy.
Eggplant. Eggplant. Eggplant.
Eggplant. And then next we have a fried vegetable, it looks like, right?
Yeah.
Actually, in Korea, we call this đu이김. I don't know Why, but we call it doekyung.
Oh.
I sometimes— I lived there from kind of young age, so I feel like I just know things but I don't know why.
Instead of saying in Korean, you need to say something from your, your Norwegian.
Yeah, uh, see, I know the word in Korean but not Norwegian. It's— I got too many countries living. And we— it looks like we have some yummy sautéed veggies and the red rice. And I heard that this red rice, it's a healthy rice because it has less starch in it, actually. Yeah. So yeah, I the only place in the world that I've seen red rice is Bhutan. I've seen other countries have a kind of purple rice, but never red rice before. So I'm excited.