Today's ingredient on Eat in Style.
(Eat in Style's eighth story)
(With Seolhyun)
(They go around Jeju Island for ingredients in season.)
(Clams at the risk of being extinct?)
(Korean Wagyu?)
(Shocking facts are coming up next.)
(Chef Choi Hyun Seok is difficult to invite.)
(Italian dishes made with Korean ingredients)
(Seolhyun's eating parade is perfect for those dishes.)
(Did you already finish?)
(Eighth meal on Eat in Style that opens them up to food)
(20 hours before Table in Style)
(A night in Jeju Island, K Resort)
(This is where the members will be staying.)
(They enter the room with excitement.)
(It's almost like a hotel.)
Is this a hotel?
It was originally a hotel.
(Gyeong Gyu is curious about the place.)
(He checks out the rooms.)
Here's another one.
(He checks out the rooms.)
(He checks the 2nd floor.)
(The 2nd floor room is also big.)
(While checking out the kitchen...)
There's something here.
- Loco. - The pot turns.
They gave us meat.
(It's a machine that grills meat.)
You can put something in and turn it.
I've never seen it before.
(It's Ingredient Kim's special gift.)
"For your one night of stay in Jeju Island,"
"I prepared a gift for you."
"Enjoy it."
"From Ingredient Kim".
"Ingredient Kim"?
- What is it? - What could this be?
Instead of coming, he left us a note.
He gave us meat.
(It's Jeju's original black pork belly meat.)
- It must be black pork. - It's black pork.
He cut it for us.
He's such a great supporter.
(He takes care of their meals.)
Shall we grill some?
(Shall we grill some black pork?)
(She puts meat in the cylindrical grill.)
(She turns on the gas and starts turning the grill.)
For me...
(After turning it for a long time...)
- The heat is at the bottom. - Yes.
(Steam starts to rise.)
It's turning.
(Open up the lip when the meat is cooked enough.)
(Golden brown)
Does it work on its own?
- It grills the meat automatically. - Really?
(It's grilled black pork belly meat with oil removed.)
- There are two beds inside. - I see.
Loco, sleep next to mine.
- Okay. - Do my chores.
- It would be my honor. - Really?
Turn the TV on and off when I tell you to.
It's what Lee Yoon Seok used to do.
When I tell you to leave the room, just leave.
Okay?
I'll need to drink.
(He can't do it sober.)
There's some wine.
- Is it white wine? - Is it white wine?
Let me tell you about this wine.
Do you remember when Park Se Ri came to our show?
When we had beeswax rice cake?
Yes, we had beeswax rice cake.
We worked on the rice cake.
- So... - I remember.
this is Park Se Ri's brand wine.
She gave it to us.
It's Park Se Ri's wine.
(Thank you for the wine, Park Se Ri.)
- It's good to see you. - It's good to see you.
Thank you for the food.
We have to eat pork since we're in Jeju Island.
Right? This is black pork.
- It's Jeju black pork. - It is.
(He takes a whole bite.)
(They're enjoying their meal.)
(Vibrating)
Wouldn't we eat a lot as long as we're healthy?
- So? - Did something arrive?
(He gets a text message from Ingredient Kim.)
"After having a good night's sleep,"
- "Come to the sashimi restaurant." - "Come."
- "Enjoy your morning feast." - I got it too.
There's a morning feast.
- Did you get the same text? - Is it just in the morning?
- Mine is different. - Is it just in the morning?
- You got a different message? - How is it different?
- "Tomorrow at 6am". - "6am"?
"After having breakfast in the hotel,"
"come to Hallim Port".
Come where?
Hallim Port.
- I think you'll ride a boat. - I see.
- It's a port. - I see.
(4 boat rides and a plane ride in 1 day)
You'll be going there with guests.
He didn't tell me to sleep well.
Sleep...
- deeply. - You know what?
- I'll go to bed now. - Gosh.
- Who could be the guest? - I know.
Is he going on a date?
I'm jealous of you.
- Do you want to switch? - No, but I'm jealous.
Don't wake me up in the morning.
- What? Okay. - Leave without waking me up.
Just go out.
(How will Loco's fate turn out?)
Go to the port in style.
(How will Loco's fate turn out?)
(Another morning arrives in Jeju Island.)
(It's a clear morning with the sweet sound of autumn.)
(Members' resort at 6am)
(Loco has to get up earlier than others.)
(It's your morning call, Loco.)
(He's still half asleep.)
(Incomprehensible)
(He starts his early morning with incomprehensible language.)
(He's far from being awake.)
(Simple breakfast awaits Loco who's half asleep.)
(His breakfast is rather stylish.)
(Ingredient Kim leaves an affectionate message.)
(Impressed)
(Ingredient Kim prepared breakfast with a lot of seafood.)
(He takes a bite immediately.)
(Impressed)
(It gets rid of his exhaustion right away.)
(He feels it with his whole body.)
(This is what inner peace is.)
(He starts to eat breakfast. Even just one spoon detoxes his body.)
It's abalone.
(He takes a small bite of abalone?)
(He takes a big bite of abalone.)
Have you heard of "obunjagi"?
- Obunjagi. - I've never heard of it.
(He has no idea.)
(The main dish is...)
(an earthen pot of Jeju's obunjagi.)
(Now that he knows its name, it tastes more delicious.)
(He takes a bite of rice.)
(He takes a spoonful of the stew.)
(He takes two spoonfuls.)
(He has no idea why he got breakfast in style.)
Thank you for the food.
Obunjagi?
I'll ask Ingredient Kim.
(He starts off his day heartily with obunjagi.)
(He's still not fully awake.)
(He tries to wake up.)
(He gets in the car alone.)
Goodness.
(Have breakfast in the hotel at 6am and come to Hallim Port.)
(He heads to Hallim Port to meet Ingredient Kim.)
Based on the fact that I'm going there alone,
I'll be moving with guests.
(He's excited about who will fill the empty seats.)
Guests.
(His heart flutters.)
Our guests have always been great.
(They brightened up Eat in Style.)
(Stylish guests with various charms from different backgrounds)
(Just thinking about it makes him smile.)
This time...
I hope the guests will be handsome and beautiful again.
Looking at them will make me satisfied without food.
I hope that we can enjoy our time together.
(He looks like he already met the guests.)
- You will. - Really?
(He can't control his smile.)
(He has extremely high expectations.)
I can't wait.
(While Loco is heading to meet stylish guests,)
(the other members go to have breakfast.)
(After having a good night's sleep, come enjoy your morning feast.)
(It's a sashimi restaurant with a great view of the sea.)
Red seabreams are waiting for us.
(They're excited about breakfast.)
Goodness.
(They can't believe their eyes.)
What's going on this morning?
(It's breakfast that we promised.)
But it's breakfast.
(It's a big table full of seafood.)
- What? - What's going on this morning?
(It appears that many things await them today.)
There's limitless amount of sushi.
Limitless?
What about Loco?
There's hairtail as well.
Am I dreaming?
(They decide to eat first.)
- Thank you for the food. - Please go ahead.
Is this the main dish?
(His chopsticks head first...)
(to grilled abalone that's golden brown.)
Eat slowly.
(He feels nervous, but he fills up his stomach first.)
(He checks behind him as he gets the chills.)
(I'm sorry, Loco.)
Where do you think Loco went?
Didn't Loco take a boat?
Is he meeting a guest?
Did Loco and today's guest...
go to the port to find the ingredient?
I'm worried about him.
He's too shy to say anything.
- This is delicious too. - Hello.
- Goodness.
(They hear a clear voice from somewhere.)
- Hello, hello. - Goodness.
(Seolhyun brightens up the room.)
(It's Seolhyun.)
(What brings her here?)
- Aren't you Seolhyun? - I am.
(He stands up automatically out of delight.)
Hello.
They prepared a big meal for Seolhyun.
Welcome, it's nice to meet you.
(She came all the way to Jeju to eat in style.)
Hello.
- Hello. - I haven't seen you in a while.
- This is our breakfast. - It's our breakfast.
- Do you always eat like this? - Always.
This is breakfast on our show.
For lunch, we have another table.
For dinner, the table extends far.
(Tables increase for lunch and dinner.)
I heard that I'll eat well on this show.
You gain at least 3kg.
- Really? - I guarantee you'll gain 3kg.
You're old enough.
(I'll eat as much as I want.)
Goodness.
Here you go.
(Something else is served?)
(A huge main dish is served.)
(Natural saw-edged perch sashimi)
What kind of fish is it?
- It's saw-edged perch. - Saw-edged perch.
(It's clear and meaty. It's mouthwatering.)
Let's eat.
Thank you for the food.
I can't believe that we're eating saw-edged perch for breakfast.
(Saw-edged perch for breakfast?)
(He's happy even if this might be a dream.)
Try some saw-edged perch.
It's original saw-edged perch.
It's expensive. You don't get to eat it often.
(She chews well to enjoy the taste.)
(Let's gain 3kg before leaving.)
(It's impolite to stop eating.)
(If it's delicious, it's zero calorie.)
(She loves sashimi.)
(As they enjoy eating, they can't help but think of someone.)
What is Loco up to?
If Loco knew that...
Seolhyun was here, he'd want to come.
(He calls Loco on video.)
The screen is upside down.
You're holding the phone upside down.
(You're holding the phone upside down.)
My goodness.
Loco, where are you?
I'm going to the port.
Ask him if he knows who the guest is.
- Who is it? - Today's guest...
is here with us.
(Today's guest is here with us.)
Did the guest go there?
Yes, did you think she was coming to you?
Then...
(Whom will I be with?)
(Who will take these empty seats?)
Am I fired from the show?
(Am I fired from the show?)
What?
It's our last episode anyway.
That's true.
- Do you know about today's guest? - No.
I'll show you the guest.
Hello.
(Smiling)
- Hello. - Don't you want to come?
(It's his biggest smile that we've seen.)
- He's happy. - It's nice to meet you.
It's Seolhyun.
- Yes. - Hello.
Hello.
Enjoy a lot of delicious food today.
I hope to see you later.
- Loco. - Yes?
You must be quite confused.
You're given a mission, so focus on it.
We'll see you later.
- See you later. - Bye.
(Still and desolate)
(Surprised)
Am I going alone today?
I have to look for it alone.
(It's lonely to be alone.)
(He remembers.)
I have Ingredient Kim.
(I have Ingredient Kim.)
(It's his soulmate.)
Will I be alone with Ingredient Kim today?
(Sighing)
Anyway, today's guest is amazing.
(Hallim Port Loco is heading to)
(He doesn't look like Ingredient Kim.)
(He looks trendy even from behind.)
(He has a sharp jawline.)
(Loco arrives at Hallim Port without much expectation.)
(I keep waiting for you)
(Appear in front of me)
(Loco's soulmate, Gray)
(Why is he over there?)
It's Gray.
(He pretends like he's not waiting for Loco.)
(Is this a candid camera?)
(Is this fake?)
(Hello, brother.)
What's going on?
(What's with him?)
Gray, are you today's guest?
What?
What's going on?
(I'm glad you're today's guest, but why did you come?)
(Loco and Gray get together nonetheless.)
- Did you know I was coming? - I had no idea.
- Really? - Yes.
(It's awkward, but they're happy to see each other.)
Gyeong Gyu and Sang Joong are somewhere else right now.
I came here to look for the ingredient.
There's someone named Ingredient Kim.
He's over there.
(They go meet Ingredient Kim.)
- Hello. - Sir.
Hello.
- It's nice to meet you. - This is Gray.
- It's nice to meet you. - It's nice to meet you.
- He's like my brother. - I see.
Today...
We're going on a boat after all.
(They ride the boat again today.)
Do you ride the boat a lot?
We were on the boat four times yesterday.
(We were on the boat 4 times yesterday.)
(After arriving in Jeju Island,)
(they take a boat to Chuja Island.)
(They take another boat to catch rock oyster.)
(1 plane and 3 boat rides in 1 day)
(Seolhyun is over there.)
(But I have to take another boat.)
- Okay. - Let's go for a shoot on a yacht.
- It's like a music video. - Let's shoot a music video.
Let's go to the boat.
- Okay. - Okay.
Let's go.
(They head to ride the boat.)
It's a boat to Biyang Island.
(Hallim to Biyang Island)
(Team Loco's final destination is Biyang Island.)
Finally.
It only takes 15 minutes.
- It's quick. - Right.
(From Hallim Port to Biyang Island, it only takes 15 minutes.)
(The sound of boat horn is familiar.)
(The smell of the sea is also familiar.)
I'm glad that you came today.
One of today's ingredients is very expensive.
- Today's ingredient? - It's rare to find.
Yes.
(The trip seemed difficult before getting on the boat.)
(However, they get excited as they cross the waves.)
(In front of them,)
I think we're here.
(there's a view similar to a beautiful painting.)
Biyang Island.
Thank you.
- Thank you. - You're welcome.
This is Biyang Island, an island inside of Jeju Island.
It has a great view.
It's beautiful.
(Biyang Island is 3km north of Hallim-eup, Hyeonjae-ri.)
(It's a touristy spot with a view of the sea and volcanic stones.)
(Emerald sea surrounds the island.)
(Biyang Island is full of various colors.)
(During autumn, the island is covered with silver grass.)
Biyang Island is beautiful itself.
The view of Hallim and Mount Halla...
from here is also great.
It's my first time here.
I only heard about it. It's beautiful.
Biyang Island.
It's really beautiful.
You're on Biyang Island.
I'll give you a hint related to today's ingredient.
Hint?
- He never tells us what it is. - I like guessing.
(Gray and Loco receive a hint.)
Is this the hint?
Yes, open it.
"2012"?
- "2012". - "2012".
That's the hint.
It's a rice bowl.
Open it.
(The rice bowl has 2012 written on it.)
(However, there's nothing inside.)
There's nothing inside.
It's empty.
Those are today's hints.
2012 and the emptiness.
Today's ingredient on Eat in Style. Here's the hint.
They must be years.
First of all, "2012" is chosen by...
Loco.
He took it.
There are four of you.
4 of you will split into 2 teams.
- Do we divide into two teams? - Yes, and you'll go separately.
Let's pick one.
Seolhyun, you came from far away.
Pick whichever you want.
I'll pick 1996.
- "1996"? - Yes.
I'll pick 1993.
(Sang Joong picks 1993.)
It's black.
(Sang Joong picks 1993, and it's black.)
- What about you? - Mine is green.
(Seolhyun picks 1996, and it's green.)
Is the color black...
related to the ingredient?
It's the color, right?
(It's in Jeju Island,)
(and it's black?)
Black pork?
When it comes to something black in Jeju Island,
we think of black pork.
It could be black pork.
That's what I think of in Jeju Island.
- Beans? - Isn't it beans?
(Green is beans?)
- What could it be? - "2012".
It was six years ago.
(Gray and Loco guess based on the year.)
- For six years... - In 2012...
(In 2012...)
In 2012,
I made my debut.
- Me too. - Really?
We had nothing back then.
We didn't have anything.
Do you have something now?
I have a little.
- I have a little now. - What could it be?
What do we do?
Gyeong Gyu, today is our last shoot.
(Today is our last shoot.)
You're my senior colleague.
Let's have a team of men and a team of women.
- Will you be on my team? - I don't want to.
Why would I? I don't want to.
- I want to. - I don't want to.
I don't like you. I don't like your old men's jokes.
Show us your bromance.
No, thank you.
I don't like bromance.
Listen, Gyeong Gyu.
Everyone wants us to be on the same team.
No way. Don't I have to ride the motorcycle?
Do I ride the motorcycle?
- Come on, Gyeong Gyu. - No way.
Let's move together.
It doesn't matter even if we don't.
Then I can't sleep.
(He's speechless.)
(It's an unexpected reason to refuse.)
I can't sleep on the motorcycle.
I knew this would happen someday.
It's no wonder that I had a bad dream.
(Gyeong Gyu, Sang Joong, Chae Rim, and Seolhyun team up.)
Let's go.
(Bromance starts to bloom.)
This is what you and I will ride together.
It's our scooter.
For a scooter, its fuel tank capacity...
isn't small.
Its capacity is about 500cc.
There's anti-lock braking system, so it's safe.
- Let's get on. - This is your helmet.
See?
What about the person riding in the back?
Your helmet is stylish.
There's already a difference.
I made it myself.
(It's because he doesn't want to ride it.)
(I'm sorry.)
I hope it doesn't fit.
Gosh, it fits.
(It fits perfectly.)
Let's go.
Please get on.
(I want to sit in the front.)
Is this how you ride it?
You don't need a driver's license for it, right?
- You do. - Really?
Yes.
(I'm sorry again.)
(He sits in the narrow backseat.)
You don't have to hold onto me. You have this on the sides.
- Hold them during the ride. - Goodness.
It requires a lot of hand strength.
- Here we go. - Okay.
(Bromance couple goes to find their ingredient.)
(Loco in Biyang Island)
(Team Chae Rim and Team Gyeong Gyu)
(They ride against the autumn wind of Jeju.)
(The bromance duo rides along the sea.)
I look pathetic,
but you look good.
- Is this the taste of the road? - Pardon?
- Is this the taste of the road? - Yes.
I got it.
How is it in the back?
- What? - How does it feel?
It's great!
It's great.
This is amazing.
It feels different from riding a car.
(Screaming in excitement)
(They cross the freeway in Jeju Island full of autumn wind.)
Once we travel farther, we'll find the ingredient.
Yes.
This is the taste of the road.
- Isn't it good? - The taste of the road is great.
(Everyone wants to experience the taste of the road in Jeju.)
Compared to everything I've tasted,
the taste of the road is the best.
What did you eat for breakfast, Loco?
What was it called? It was some clam.
- "Clam"? - "Clam"?
It was obunjagi.
The ingredient that we came to search...
is obunjagi.
They're at the risk of being extinct.
That's what we came here for.
(Loco ate them this morning.)
(Obunjagi that people often eat in Jeju Island)
(Is it true?)
(Are more and more obunjagis disappearing?)
What is obunjagi?
Obunjagi is a type of abalone.
There are six types of abalone in the world.
Five of them grew in Jeju Island.
(Obunjagi's meat is thick, but it's not hard.)
One of them is called obunjagi.
Obunjagi was found all over Jeju Island,
as well as other places.
They were mostly found in Biyang Island.
Are they almost extinct?
In the past,
150t of obunjagi was caught in a year.
The amount plummeted since 2010.
In 2012, they are at the level of becoming extinct.
They're considered as a rare species.
That's why there's 2012 on the rice bowl.
- It was empty. - Yes.
150t of it was caught before, but only 4t is caught now.
- 4t is almost nothing. - Right.
Those who come to Jeju Island...
eat obunjagi as they travel without...
- knowing that they're endangered. - They don't know.
We must let people know that obunjagi is endangered.
They're at the risk of being extinct.
- Let's go inside. - Okay.
(It's where they can find out the current situation of obunjagi.)
Are we going in the senior center?
This is where haenyeos are. Say hello.
Hello.
- Hello, how are you? - Welcome.
- Have you been well? - Yes. Welcome.
- Hello. - Hello.
(Haenyeo Cha Myeong Soon)
How much do you catch when you dive?
- Obunjagi? - Yes.
There's no obunjagi at all.
- Not at all? - No.
Is it worse these days?
Yes, there's efflorescence in the sea.
There's nothing for obunjagi to eat.
They have nothing to feed on.
(Forming of a white coating on rocks that destroy various sea life)
There were more before.
However, there are none now.
In the past, when I touched the rocks with my hand,
I found them in every hole.
Some of them were this big.
1 person caught 13kg of it.
- I see. - That's how much we caught.
Now, it's hard to catch 2 or 3kg of it.
- There's obunjagi at restaurants. - In earthen pots.
Is it possible that it's not real obunjagi?
It may not be real. Some places use abalone instead.
How did they catch them?
When you eat abalone stew...
and obunjagi stew,
they're completely different.
When you chew abalone,
it tastes slightly savory.
The more you chew obunjagi,
it tastes more savory and delicious.
There are holes on the shell.
Abalone shell is smooth.
Obunjagi shell is rough.
You can see the difference.
Have you seen obunjagi?
Biyang Island's obunjagi?
- No. - You haven't seen any?
I didn't know much about obunjagi.
It's my first time hearing about it. I was ignorant.
I'll show you how to dive.
They've never been here before. You should learn.
If the water is calm, we'll get to see it.
Or we might not see it.
- Yes. - Right.
- Let's go. - Let's go.
Look at the color of the sea.
The color is beautiful.
- It's emerald. - It really is emerald.
The sea is beautiful.
- Isn't the color beautiful? - It's so pretty.
Isn't it very pretty?
In the past,
there were many obunjagi in this area.
In one dive,
we caught about 2.5kg or 3kg of it.
But now,
we have to dive for five hours.
Then we can get 300g or 500g.
- Right. - If you're lucky, you get 500g.
- Catching 500g is difficult. - Goodness.
(The sea seems to be very giving.)
(However, it's no longer the case.)
It looks like an elephant, so it's called Elephant Rock.
Shall we go in?
It looks like an elephant.
- It's like an elephant. - It's called Elephant Rock.
We'll get ready right here.
- Right here? - Yes.
(Will there be obunjagi today?)
- They might not catch any. - Right.
If they get lucky, they'll catch a few.
They said that they catch some only when they're lucky.
We eat abalone in Jeju Island.
99.9 percent of it comes from Wando Island.
Nothing is from Jeju Island.
They say that it's from Jeju Island.
(Jeju Island has lost their own taste.)
(What will obunjagi be like?)
(She crosses the shallow sea full of seaweed.)
(Rock oysters were caught in deep sea with a strong current.)
(Obunjagi is caught in shallow and calm sea.)
(Will they be able to find obunjagi in this wide sea?)
(They get ready to dive as well.)
Did you think that all you had to do was eat?
Yes.
(Of course.)
Is that why you came immediately?
They always joke a lot.
(You didn't know you'd wear a wetsuit, did you?)
This is how I usually dress.
(He's got the wetsuit swag.)
(They want to look cool wearing the wetsuit.)
I think it's cool.
(But you have to only wear one strap.)
Let's go.
(We never knew the wetsuit would be this trendy.)
Doesn't it feel like it's pushing you up?
Yes.
Should we catch something?
How do we catch something?
(Moving slowly)
What is this?
(They are shooting "Law of the Jungle" in Biyang Island.)
What are the pink things?
- Those are rocks, aren't they? - They are.
How can we catch something?
I take back what I said.
My gosh.
(It's hard to just stand. How hard must it be for haenyeos?)
They do this every day.
Right. We can't even go inside the water.
(They go through the dense forest of seaweed...)
(and search the sea floor thoroughly.)
(They check the deeper sea floor.)
(In between the rocks where she is checking,)
(something is faintly visible.)
(Will they be able to find obunjagi?)
(Meanwhile, Team 1996 came to a quiet seaside town.)
- Hello. - Hello.
- Hello. Welcome.
(Kim Min Soo, possessor of the ingredient)
We asked what the number 1996 means,
and they said we could find out here.
That number has a meaning to us.
- Does it? - Yes.
It's related to these things.
That number is related to...
- these crocks. - It's related to these.
(Is the number 1996 related to these crocks?)
You don't have 1,996 of those, do you?
No.
In 1996,
we first introduced...
Jeju green soybean doenjang.
(Jeju green soybean doenjang?)
(The green inside the bowl numbered 1996 meant...)
(Jeju's green soybeans.)
(In these crocks, there is doenjang made with green soybeans.)
We wanted to sell it to people,
and that year, we began the business.
Has it been that old?
We've been making it for generation, but it was only for our consumption.
That was the first time we thought about...
making it for others.
(I'm curious about how it would taste.)
Do you want to hear about it and taste the doenjang?
Can we taste the doenjang?
I'm really curious.
As long as you can eat it well.
(It's best to taste it than hearing about it.)
- Shall we go? - Yes.
(Before tasting the doenjang, check out the soybean field.)
They must do it inside there.
Have you seen soybeans?
- Have you seen the field? - Not the soybean field.
This is the soybean field.
There are soybeans.
(This whole area is a soybean field.)
Can you look for young leaves?
- Young leaves? - Yes.
(However)
In Jeju,
you can use this to make a wrap when you eat pork barbecue. Right?
(The soybean field is transformed into a commercial shoot location.)
I think we can pick these.
I love that there are a lot of leaves to pick.
(Don't eat the soybean leaves. Let your skin have it.)
Do you want to put it in your mouth?
- Do you eat it raw? - Yes.
The season has just passed.
(Are they eating the raw leaves?)
(After smelling it, she takes it to her mouth.)
(She eats it one more time.)
(I get its taste.)
It tastes like...
(What would the green soybean leaves taste like?)
I thought the smell would be strong.
But it's sweet.
- It's almost floral. - Yes.
It's got a really subtle smell.
When you chew it,
that subtle smell spreads in your mouth...
every time you chew.
You can put some doenjang...
- and eat it as a wrap. - That sounds delicious.
That would be delicious.
- Let's go. - Okay.
(Finally,)
(he brings out the green soybeans.)
- This is... - It's fascinating.
- It's fascinating, right? - Next to a regular soybean,
it looks really big.
These are big soybeans, and those are small soybeans.
It's got the slightly green color.
In Jeju, we call it green soybean.
It's usually used to make doenjang,
so we also call it doenjang soybeans.
Does everyone in Jeju...
make doenjang with these green soybeans?
No. These are native to...
Seogwipo area.
Shall we taste the doenjang?
Yes, please. I'm curious.
(What would Jeju green soybean doenjang taste like?)
(She carefully tastes it as she's worried it might be salty.)
(Smelling)
(She carefully tastes it.)
It's delicious.
I think it would be delicious...
if we dip vegetables in it.
- Yes. You can eat it on its own. - Right.
I don't think you need to boil it and lose the flavor...
and the texture. Boiling it would ruin it.
You are right. We dip vegetables in it.
(She goes for some more.)
(She goes for some more again.)
(Licking her lips)
(Seolhyun suddenly does a Jeju green soybean doenjang eating show.)
You can eat it as it is because...
- Is it not that salty? - it's not that salty.
It's not that salty.
If you can eat it as it is,
it means it's not that salty.
(What kind of a dish will it be turned into?)
(Meanwhile Gyeong Gyu and Sang Joong are...)
- We are here. - Are we here?
(Groaning)
Great.
(After enjoying biking around Jeju, they get off the bike.)
(This is what Gyeong Gyu is looking at.)
(Faltering)
(Unlike Gyeong Gyu who doesn't look cool,)
(Sang Joong looks very cool.)
I now know why Sang Joong loves to ride the bike.
You know why I keep praising about the taste of road?
Did you overcome the trauma?
I've overcome it a little.
- I'm glad to hear that. - I...
trust your driving ability.
When you are busy or when you're stuck in traffic,
- you can call me. - Okay.
- You will come pick me up. - I will bring a bigger bike...
- and pick you up. - Do you need a license for this?
You need to get a driver's license.
- Yes. - My gosh.
Anyway,
we got the hint "black"...
- and "1993". - Right.
I think it's not black pig.
- Right? It's not black pig. - It's not black pig.
- Shall we go? - Let's go.
- Let's go there. - Okay.
(Which ingredient is awaiting for them?)
We are here without Mr. Kim.
- Someone is outside. - Yes.
(They find someone.)
From a far,
he looks like a vet.
Hello.
(They faced...)
- Hello. - Look at those cows.
(They went to...)
(a vast ranch.)
(The grassland gives off exotic atmosphere.)
(A herd of cattle freely roam around.)
(It's not "Law of the Jungle".)
(Hello.)
There are cattle.
Usually in Jeju,
you gaze the cattle in the open range, right?
Yes. Since Joseon Dynasty,
cattle have been gazed...
in the open range in Jeju.
Coming here, we got the hint,
- "1993". - Yes.
What does that number mean?
1993 is...
when Jeju Black Cattle were...
(Jeju Black Cattle)
disappearing.
- Right. - It's Jeju Black Cattle.
It's Jeju Black Cattle. There are black cattle there.
(Gyeong Gyu and Sang Joon's ingredient is Jeju Black Cattle.)
(Did you call me?)
(The black was the hint for Jeju Black Cattle.)
(Jeju Black Cattle is an indigenous cattle breed found in Jeju.)
(It used to be held sacred,)
(and it was offered at royal ancestral rites.)
Then...
can you only keep them in Jeju?
Or can you also keep them in the land?
They used to exist in the land too.
But in 1900s, during the Japanese colonial era,
Japan...
According to documents of the Japanese Government-General...
of Korea, in 1924,
Japan took 201 Jeju Black Cattle over the span of two years.
They called it their national cattle breed.
They called the reddish brown and brown cattle breed,
"Joseon Cattle".
Japan came up with something called...
Cattle Color Standard Guideline.
In 1928,
Mishima Island, which has been keeping Wagyu for a long time,
turned Jeju Black Cattle...
as Japan's national treasure.
So Wagyu was Jeju Black Cattle.
(How can this happen?)
(During the Japanese colonial era, they took more than 1.5 million...)
(cattle including Jeju Black Cattle which were exploited.)
(And Jeju Black Cattle disappeared from this land.)
(Moreover,)
(Japan turned our Jeju Black Cattle as Wagyu...)
(through Cattle Color Standard Guideline.)
(The traces can be found even in Japan.)
Japan took our crops too.
It was the same for rice.
They took our native rice breed...
and claimed it their own.
We used to praise Wagyu.
As they were declaring it as national treasure,
Cultural Heritage Administration admitted that it originated...
from Korean Peninsula.
But the problem is that...
they don't say it was introduced to Japan in 1924 or 1925.
They say it entered Japan during Muromachi period.
- They claim that. - That's before...
- Japanese invasions of Korea. - Before that.
They claim that it was introduced during Muromachi period.
So Wagyu is our cattle breed...
- if you follow its root. - Right.
(The ancestor of Wagyu is Joseon's Black Cattle.)
That wiped out Black Cattle...
- in the land. - They disappeared.
Because of the distinct characteristic of Jeju Island,
- they were isolated. - It's an island.
There were only 50 remaining in Jeju.
We moved old cows aged from 15 to 20...
to Jeju Island.
We made them breed again,
and that's why we have so many of them now.
That happened in 1993.
- You brought in old... - Old cows.
- They were too old to breed. - Right.
We gave infertility treatment.
How do they taste?
The taste? Hanwoo or Wagyu...
has marbled meat that melts in your mouth.
Jeju Black Cattle is very different.
Is it? Is it tough then?
Jeju Black Cattle tastes simple and clean.
(Jeju Black Cattle tastes simple and clean.)
Without the marbling, isn't the meat tough?
The characteristic of Jeju Black Cattle is that...
When you compare 600g of Hanwoo and 600g of Jeju Black Cattle,
Jeju Black is smaller in volume.
Its muscles are...
quite high in fat though.
That's the characteristic.
It's windy here, isn't it?
- The sea breeze... - That's right.
carries minerals in the sea and coats the soil.
And the cattle eats them.
So it's got a lot of unsaturated fatty acids.
It's high in unsaturated fatty acids...
and low in saturated fatty acids.
We talk a lot about Omega-3 and Omega-6 balance.
We talk about that a lot.
Genetically, Hanwoo maintains the balance of...
around 20 to 1.
Jeju Black Cattle maintains the balance of 10 to 1.
As they ate good minerals,
they evolved this way.
I hope you will continue to breed more of them.
We will go back to Seoul and promote Jeju Black Cattle,
so that more people will be able to eat it.
Please continue to work hard. Thank you.
(Eat in Style Part 2 Preview)
(Meanwhile, at Biyang Island, they've been working for 1 hour.)
There they come.
(The ladies come back after gathering seafood.)
It must be really tiring.
- I wonder if they got anything. - I know.
There's nothing. There's nothing.
Is there nothing?
(That's a shame.)
- It's a shame. - I guess they didn't catch any.
(She trudges towards them.)
I got 4 obunjagis.
(There are only 4 obunjagis.)
Did you catch them?
- Did you catch four of them? - Did you catch them?
- I got only 4. - 4.
(This is what happened.)
(After searching for 1 hour, she lifted a heavy rock.)
(And obunjagi was stuck on the bottom of the rock.)
(She quickly got it.)
(She found another one around it.)
[Kocowa Ver] SBS E07 Eat in Style "Jeju Black Cattle, Obunjagi & Green Soybean Doenjang" -♥ Ruo Xi ♥-
(She got 4 obunjagis that were near each other.)
I got four of them. This is what obunjagi looks like.
(This is Jeju's obunjagi.)
- It's different from abalone. - It really looks like abalone.
It's different from abalone.
- It's completely different. - Yes.
- Isn't it pretty? - Take these.
(The other lady got 6, so they got 10 in total.)
- It's crawling. - Yes. It's fast.
(It's very fresh.)
Look at that.
The water is so dark there.
- Right. - It's tiny.
- It's cute, isn't it? - Yes.
- It's cute. - It's very small.
I will let you taste a bunch of it.
- Thank you for your hard work. - Thank you.
I will cook you something good.
Come and taste obunjagi.
Thank you.
I will cook it nicely.
(You wash it with running water...)
(and detach the meat with a spoon.)
(It's as fresh as it can be.)
It's not good if you slice it.
It's good when you have it as a whole.
(You have to have it as a whole.)
I cleaned it...
(Wriggling)
and detached the meat with a spoon.
I think many people would've been surprised.
Many people come and eat it.
One of the dishes...
people come to Jeju for is...
obunjagi soup.
But you can't find obunjagi now.
And yet, people come to Jeju...
and look for obunjagi soup.
I'm worried about this. When I eat obunjagi,
I'll have to tell people how it tastes.
I'm afraid that more people will come looking for it.
We need to let people know that obunjagi is nearly extinct.
Our other job is to let people know...
how obunjagi really looks.
So many people serve small abalones...
as obunjagi. It's done everywhere.
Informing them about obunjagi is your job too.
Sons.
My goodness.
You need to taste this delicious food before you go.
(Son 1 and Son 2 are surprised.)
These are obunjagis.
That's everything we caught a while ago.
(There are 10 in total.)
You saw them a while ago at the sea.
You can only eat this in Biyang Island.
It's hard to eat a living one.
- You must've had a frozen one. - This is really fresh.
This is a freshly-caught one.
Once you taste it, you will know how good it is.
- Go ahead and try it. - The guest should try it first.
- Really? - You can get the first bite.
It's fine.
- That's our rule. - Really?
The guest can have it first.
This one is the biggest one.
(He points out the biggest one.)
I will go for this one.
(He hesitates because he knows how precious it is.)
I think it will separate easily.
(What would the fresh obunjagi taste like?)
(Crunchy)
- It's very crunchy. - How is it?
Right.
It's very flavorful.
It's so fresh because it's freshly caught.
(Crunchy)
- It's so delicious. - Really?
I don't know how to express it.
It's so delicious.
Those are guts.
- Can you eat this too? - Yes, you are supposed to.
(Crunchy)
(Nodding)
It tastes fresh.
(The freshness makes him smile.)
It's very fresh.
The longer it stays in the aquarium,
the less flavorful it gets.
It tastes flavorful only when it feeds on its prey.
- This texture is... - It's my first time to eat it.
I never expected this texture.
I thought we were going to eat obunjagi porridge.
When I ate it in Seoul,
it was much harder than this.
It's much softer than the abalone I ate in Seoul.
What do I do?
The rest of the team...
- Shouldn't we leave some for them? - Can you not take this out?
- Right. - Really?
Can't we just eat less?
(How can we eat less of this delicious thing?)
- It will become less fresh. - It will become less fresh.
- Then... - So we have to...
I'll tell them. We have to eat everything.
We can show them photos.
(So...)
(Loco and Gray are forced to eat all of them.)
I feel so full.
Did you enjoy it?
Yes.
- That was amazing. - It was.
(They fearlessly returned with empty hands.)
It was great.
(5pm, M Restaurant in Jeju)
The view is splendid.
(You get the view of the blue Jeju sea.)
I need to rest.
(Loco and Gray arrived first.)
- What time is it? - I'm not sure.
(This is really comfortable!)
This is really comfortable.
I think I might fall asleep because it's so comfortable.
I wonder if it's okay for us to be this comfortable.
(The waves of Jeju Sea are rolling.)
(Their bodies are as relaxed as they can be.)
It must be even more delicious if you eat while looking at the sea.
I want to have a mojito.
This is so nice.
There are airplanes in the sky too.
(I should do that too.)
(Leaning back)
- Isn't it so relaxing? - Yes.
It's so comfortable. Can you wake me up later?
Are you going to sleep?
This is so nice. I hope they arrive late.
- I'll wake you up. - I'm going to take a short nap.
(While Loco and Gray are enjoying their spare time...)
- The view is amazing here. - Look at the view.
(Chae Rim and Seolhyun have arrived with the ingredient.)
Are we the first ones to arrive?
(Are we the first ones to arrive?)
Are we the first ones to arrive?
You look so relaxed. They're here.
I kind of hope they would come late.
Should we tell them not to come?
You look so relaxed.
They're here.
(Loco and Gray get up right away.)
- Hello. - Hello.
We were just talking about how we wish you'd come quickly.
- Nice to meet you. - Hello.
(They're being very polite.)
(Awkward)
- Hello. - Hi, I'm Gray.
(Loco and Gray are the hottest hip-hop artists right now.)
Did you guys have a nice time together?
Yes, we went to Biyang Island today.
- Biyang Island? - It's an island...
that I've been to before.
We went there today.
(I still can't look at your eyes)
We discovered the ingredient.
You know what obunjagi is, right?
- Obunjagi? You've had it, right? - Yes, obunjagi.
Are there a lot of obunjagis in the island?
We heard that they are becoming endangered nowadays.
- Obunjagis are endangered? - Since 2012.
My goodness.
- Gosh. - Gyeong Gyu is here.
- Great job. - Hello.
- You guys are already here.
- Hello. - Nice to meet you.
- Nice to see you again. - Let's have a seat.
- Okay. - Let's sit and...
find out what we brought. What did you bring, Seolhyun?
We brought green soybeans.
- Soybeans? - Yes, green soybeans.
This is tofu made with green soybeans.
They're called dried tofu.
So is it soybean tofu?
It will taste good cooked in any way.
- It looks delicious. - Also...
- There's more? - Yes.
It's made with green soybeans.
- It's doenjang. - Doenjang.
This is very famous.
It's really good too.
It's different from the red bean paste.
- You think so? - Yes.
You brought a lot.
Apparently, it's not in season right now.
So you brought tofu and soybeans. What about you guys?
We went to...
Biyang Island.
We went to Biyang Island,
but we heard some shocking news.
(Shocking news?)
You know obunjagi, right?
- Yes, I do. - Obunjagi.
We could easily find and eat obunjagi in restaurants, right?
- Yes. - But starting from 2012,
they became endangered all the sudden.
Why?
Because of external factors.
Does that mean that what we had so far weren't farmed?
- That's right. - I thought they were farmed.
- Abalones are farmed, - Many people don't know this.
but obunjagis are not.
- They can't be farmed? - No, they can't be.
The haenyeos...
- dove for a long time, - Okay.
but they were only able to get 10 small obunjagis.
My goodness. They could have gotten this much in the past.
- So we couldn't bring any here. - What?
- You guys already had them all? - Because...
there were only 10 of them...
Did you guys have them?
Even if we had brought them,
- they wouldn't be fresh. - You could have used some ice.
- That's true. - But that wouldn't taste as good.
The underlying meaning would disappear...
So you ate them all?
To be honest, we were given 10 obunjagis...
- as sashimi, - Okay.
but they disappeared very fast.
They just disappeared.
(She's out of her words.)
So you guys had all 10 of them?
(Did you guys have all 10 obunjagis?)
- You guys are out of your minds. - Why didn't you tell us sooner?
There are many people here waiting for them,
- and you had them all? - Mr. Ingredient,
Kim Min Soo, had some as well.
Then what did you guys bring?
We brought...
- regret... - My goodness.
- and some bad news. - We brought the fact.
- Are you guys the same age? - They were very good.
Gray's older than me.
- He's 3 years older than me. - Is that so? Then you should've...
guided better, Gray, since you're older.
To be honest, I don't remember how it happened. They just disappeared.
You guys don't deserve black beef.
(You guys can't have the black beef.)
(Loco and Gray seem especially guilty today.)
- It eats plants. - Hello.
- My goodness. - Gosh.
(The chef for today has appeared.)
- My goodness. - Hello.
- What are you doing here? - Hello.
I'm here to serve you guys today.
(The tall Chef in Style seems to know Gyeong Gyu pretty well.)
I'm Chef Choi Hyun Seok who is difficult to invite.
(He describes himself as a chef who is difficult to invite.)
(He is a star chef who pursues Italian cuisine.)
(It's Chef Choi Hyun Seok.)
We actually made assumptions that...
you would be the one to appear on our last episode.
That's right. We were expecting you.
- You're finally here. - You're our last chef.
The lead role always appears last.
(The lead role always appears last.)
(He already sounds so confident even before he started to cook.)
- Nice to meet you. - Nice to meet you too.
We were discussing about the ingredients just now.
- Okay. - This is basically some tofu.
- Is it tofu? - It's dried tofu.
Dried tofu.
- It's made with green soybeans. - I see.
(The dried tofu can only be found in Jeju Island.)
(To make dried tofu, place the tofu with moisture in a frame,)
(put the wooden lid on,)
(place a heavy millstone on top,)
(and get rid of the water with much pressure.)
(It becomes hard once the water is removed.)
(It's a traditional Jeju tofu that's called "dried doombi.")
Isn't that hard?
- It's suitable for frying. - Have you seen it before?
I saw it when I visited Jeju in the past.
I'm not sure if you've noticed,
but I'm a chef who does much research.
I've seen most ingredients.
This is a type of doenjang.
- It's green soybean doenjang. - Yes.
It's a very famous ingredient in Jeju Island.
This is Jeju black beef.
Yes, they were becoming endangered,
but they have become more preserved,
so they're able to maintain their numbers nowadays.
The texture and the flavor are different...
- depending on the part of the beef. - Okay.
Will you be only using these ingredients...
to cook for us today?
Although I focus on Italian cuisine,
I can use molecular gastronomy and also cook Western food.
Is it possible for you to cook the beef slightly...
so that we can taste the original flavor of the beef?
Do you want me to cook the beef?
Yes. Please don't do anything with it.
(Please don't do anything with it.)
You don't want me to do anything?
No, I just want you to slightly cook...
each part of the black beef.
Is that possible?
- Sure. - Great.
Because it will already taste great by itself.
I cook to meet my customers' needs.
(He became very obedient all of a sudden.)
Just grill it without doing much to it.
- Okay. - This is good.
Since he has to do something special for the finale,
you're under a lot of pressure.
Because all of the ingredients that were used...
for the past dishes...
were outstanding.
To top them,
you should be under a lot of pressure.
We had Chef Shin Dong Min last time.
He's very talented.
- Today... - They tasted so good.
We're very excited for today's meal.
There are two types of chefs in the world. Those who only pursue...
flavor and those who also explore something new.
You guys should be more lenient with the flavor part...
and put more weight on...
exploring something new.
(He lost much of his confidence.)
(Where did his confidence go?)
Thank you in advance.
Don't expect too much.
I was getting excited.
Please do a good job as a finale.
I'll try my best...
to do that.
(The chef has entered the kitchen.)
(He starts off by cutting different parts of black beef to grill.)
Look at him.
- Look at him. - That looks so good.
(Don't be surprised yet...)
(because this part is even better.)
(She can't keep her mouth shut.)
Look at him. Right?
(As Chef Choi continues to cut the beef,)
(all of them can't take their eyes off him.)
(Chef Choi cuts different parts of the black beef...)
(and places them nicely on a plate.)
- Is it coming? - It's coming.
(Gosh, the beef is here.)
To give you guys a brief explanation,
these are the ribs, and these are the flanks.
As you can see, they have nice marbling.
And these are flap meat.
Their marbling is as good as that of the ribs,
but their texture is softer.
These are the tenderloin that are most commonly used for steaks.
They are less oily.
These are the ribeye that Koreans love the most.
- The ribeye. - The ribeye.
The ribeye start from the striploin of the beef...
to the sirloin.
I brought the softest part of the ribeye.
I just succeeded to give you guys...
a detailed explanation of the parts of beef.
Enjoy.
Aren't you guys going to give us some salt?
- Salt? - Some salt and...
I'll give you some salt.
(Enjoy the beef with some salt.)
That's why some people don't like him.
(Gyeong Gyu is making fun of the chef's performance.)
- Enjoy. - Thank you.
I'll go back to the kitchen and prepare the dishes. Enjoy.
Let's eat.
(Should we try the black beef now?)
This is the ribeye that Koreans love the most.
- The ribeye. - I'm going to grill the ribeye.
(The ribeye)
(Gosh, it's the ribeye.)
You should grill it slightly until the blood is gone.
Just sear the outside of the beef.
(The black beef ribeye is being cooked nicely.)
I heard you went through a lot in your new movie, "The Great Battle".
You play Yang Manchun's little sister, right?
That's right.
I searched it up on the Internet earlier...
and found out that Commander Yang Manchun was only recorded...
in unofficial history.
So I'm not sure if he's an actual figure or not.
Stop flipping the meat, Gyeong Gyu.
I think you're overdoing it.
(Everyone is getting anxious as he flips the beef frequently.)
You should watch how many times you're flipping the beef.
- I'm done grilling it. - Are you?
Here you go, Seolhyun. You've come all the way here for this.
(The ribeye goes to Seolhyun.)
(How would the black beef ribeye taste like?)
(Blowing)
I think it's already seasoned.
It was seasoned with salt.
(Exclaiming)
She's about to cry.
- It's so good. - Is it?
(I want to taste it too.)
Yes. It does taste less oily.
- It's really good. - It must be.
Do you want to try it right now, Chae Rim?
- What's that part? - What's that? Is it ribeye?
This part is ribeye as well.
(Oh, no! It's over-cooked!)
- I think it's overcooked. - It's done.
I'm just going to have it right now.
(The members know how bad Gyeong Gyu is at grilling beef.)
(After witnessing Gyeong Gyu's skills,)
(everyone eats the meat right away even though it's very hot.)
(The taste of the black beef that went straight to his mouth...)
You guys have worked so hard to create music.
(is just overwhelming.)
He's a very bright person.
The texture is amazing.
- It really is. - I know.
The texture is amazing.
I understand what she means by that.
What does it mean?
As I chew on the beef,
the texture wraps around the tongue.
Every single bit.
It's chewy and soft at the same time.
(I can't wait any longer.)
- Is it the best you've ever tried? - Yes, it is.
This is the best beef that I've ever eaten in my life.
We put less salt than usual,
but like he said earlier,
doesn't it already taste like it's been seasoned?
- Yes, it does. - I know, right?
It's so good even without the salt.
It's good.
(Her hands are expressing how good it is.)
It's so good.
It's driving me crazy.
I think many people will want to try this after it goes on air.
- It doesn't have much grease. - I know.
(While everyone is busy eating the black beef,)
(Chef Choi is preparing for his first dish.)
He's using the dried tofu.
It's going under transformation.
It looks like butter.
(What will he cook with the dried tofu?)
(He's cutting the dried tofu in rectangular shape.)
(He's being very careful.)
It's as if he's sculpting.
It's possible because the tofu is very dense.
The tofu is turning into a sculpture.
(After sculpting the tofu for a while,)
(he carves the tofu this time.)
It feels like an art class.
It's like watching EBS.
(The dried tofu has two rooms.)
(Chef Choi has completed sculpting 6 tofus.)
(Onions, celeries, carrots)
(He chops them into tiny pieces and stir-fries them.)
(He puts the cooked vegetables into the ground beef...)
(and adds the tomato sauce.)
(The delicious meat sauce is done!)
(Next on the list)
(He's putting something inside the tofu sculpture.)
He's putting something inside the tofu.
What is that?
Is that mozzarella cheese?
(Like what Loco said,)
(he put mozzarella cheese inside the tofu.)
That's very artistic.
(After putting cheese inside the tofu,)
(he puts the meatball sauce on top.)
(Once the tofu is completely filled,)
(he places the tofu lid.)
(The dried tofu lid that he meticulously cut earlier)
He put a lid on it.
He even made a lid for the tofu.
(Chef Choi Hyun Seok is very detail-oriented.)
(The filled tofu box with lid...)
(is fried with oil.)
(He also cooks the lid...)
(and puts it back on.)
It's interesting how he fries them...
and puts them in a steamer.
(To thoroughly cook them, he cooks them in the steamer once more.)
(While the tofu boxes are being cooked...)
I had very high expectations for today's guest...
as I did for last week. I wondered who would be here as a guest.
Seolhyun came as our guest, but she was so far away.
When I went to Hallim Port to go to Biyang Island,
Gray, whom I see every day, was there.
That was disappointing.
You didn't seem very excited.
Shouldn't we be asking her about her new movie, "The Great Battle",
as she came all the way here?
(The movie was yet to be released on the day of shooting Eat in Style.)
I am...
planning on watch the movie soon.
(I am planning on watching the movie...)
- Why are you looking at me? - Right.
Sorry, I'm not good at looking at other's eyes.
I'll be able to ask questions once I watch the movie,
but I can't right now.
He's sweating.
I know.
(Loco is sweating.)
I am. I don't know why I'm sweating.
I'm sweating.
(Don't be shy.)
(While Loco is being shy,)
(Chef Choi opens the steamer.)
(The dried tofu is cooked just right.)
(On top of the tofu,)
(he puts some bechamel sauce.)
(Bechamel sauce is made with milk, butter, flour, and salt.)
(It tastes very rich and smooth like cream sauce.)
(A flower is put as garnish.)
(He is the king of details.)
Why is Chef Choi Hyun Seok putting so many things on top?
His back is hurting.
He's struggling.
The counters are too low for him.
(The counters are too low for the chef.)
(His back is hurting.)
Was he there all this time?
He looks like a giant.
- What were we looking at? - The counters are too low for him.
Why is he so tall?
(Groaning)
(Gyeong Gyu is right. Why am I so tall?)
(He's going through so much pain as he's garnishing.)
(Finally, he's finished.)
(He sacrificed himself for the dishes.)
(How will they look like?)
I didn't know he was there all along.
If you stay seated, I'll serve the dishes to you.
- Stay seated. - That's the tofu.
Yes, it is.
Here you are.
It's made with Jeju green soybeans.
It's covered with something on the outside.
It's so beautiful.
(Seolhyun can't take her eyes off the dish.)
I know. It looks like a cake.
The first dish is...
dried tofu lasagna.
(The first dish is dried tofu lasagna.)
(Dried tofu lasagna)
The Jeju yuja honey was put into the meat sauce,
and there is mozzarella cheese inside the tofu.
The edible flowers on top have to be eaten together...
in order to get the unique scent.
(The collaboration of ingredients will provide a unique flavor.)
(She's taking a photo of the dish.)
- What's this sauce? - Do we cut them?
It's made with milk and cream.
It's called the bechamel sauce.
(The bechamel sauce will make the dried tofu softer.)
(If you cut the tofu in half...)
There's stuff inside.
- There's filling inside. - How fascinating.
- Let's try it. - Shall we?
(They're now ready to taste happiness.)
I can tell that it will be good...
even before I try it.
(How would the dried tofu lasagna taste like?)
Chef Choi is good.
He's good with ingredients.
(Tasting)
(Her mouth is covered with the sauce.)
(Exclaiming)
(As she chews on it,)
(it gets better.)
(Her eyes are widening.)
(She can't help but laugh.)
I think your eyes become focused...
when you eat something tasty and healthy.
I think everyone's eyes are being widened.
You don't usually eat lasagna with tofu,
but they go well together.
(Gray grabs a bite as soon as he hears that.)
(This is crazy.)
Does it suit your taste?
(An impressive taste)
(As he chews on it,)
This kind of tastes like...
meatballs.
- Oh, really? - It tastes like meatballs.
There's a flower scent.
It controls the oiliness.
The last thing you can taste is tofu.
Yes. Imagine if this got soft.
- You're right. - Yes.
The tofu itself is hard.
The rest of the ingredients stay with this tofu.
I really like this kind of food.
I like this kind of dish.
So we can put it like this.
There are many people who don't eat meat these days.
If you replace meat with this tofu,
you'll have a meat-like texture.
I heard that you can't make so much of it.
Not so many people look for it.
They only make it upon orders.
I've been visiting Jeju Island for more than 20 years.
But I've never tried this kind of tofu...
and black beef.
We haven't been promoting...
for this a lot.
(We need to promote this. It's so good.)
But this is way too good.
What? You're done?
- Yes. - She's done.
She's done with her food.
(Her plate's empty.)
(When did she finish it?)
(She kept eating dried tofu lasagna.)
(She's smiling after finishing her plate.)
(Chef Choi, we need the next dish.)
(He's cutting the black beef sirloin.)
Oh, look at that.
(Chef Choi is chopping it into big pieces.)
(He cut them into six huge pieces.)
I don't know if we can finish them.
I can finish them all.
(He cut the black beef into six pieces.)
(Green soybean doenjang)
(Olive oil)
(He's making a sauce by blending doenjang and oil.)
(He's applying it on the black beef.)
He's putting it on the beef.
(She's excited.)
(The beef sirloin has the green soybean doenjang on top.)
(Grilling)
(His second dish is black beef steak.)
(Oh, my gosh!)
(It looks grand and marvelous.)
(The grilling sound is shockingly good.)
He's grilling the steak as if he's frying it.
(He's flipping it.)
(He put the marvelous steak on the side to let it cook slowly.)
(Carrot puree)
(Blend boiled carrots and whipped cream together.)
(Strain the heated sauce through a sieve.)
(The carrot puree is beautifully done.)
Look at that.
Chefs like to do that.
They like decorating dishes like a picture.
It looks like a comma.
(A comma)
It's here.
(It's here.)
Oh, it's here.
(Here's the stylish second dish that Chef Choi has prepared.)
(They continue to be impressed.)
(Seolhyun is already in love with the dish.)
(Black beef sirloin steak that was grilled with green soybean doenjang)
I applied the green soybean doenjang on the black sirloin.
Then I grilled it.
I didn't season it with anything else.
I just put the green soybean doenjang. It's slightly burned.
You can enjoy the savory flavor with this steak.
I added carrot puree on the side.
There's pickled wild chives and melon kimchi.
- Enjoy your meal. - Thank you.
Gosh, that was neat.
(As soon as he left them with the second dish,)
(everyone starts cutting the meat.)
(Everyone started cutting their steak quickly.)
I wished I could eat the black beef...
when we were at the farm.
(Having a bite)
(She's smiling as soon as she had a bite.)
(Oh, gosh. This steak is so good.)
(I need to have one more bite.)
(She's quickly cutting it.)
(She's having another bite right away.)
(Munching)
(There's no other description needed. It's simply delicious.)
You need to cut it here.
Oh, it's great.
- Gray? It's great. - Yes?
This is so great.
The green soybean doenjang hits our palate at first.
- You're right. - Yes, when we first have it.
Then I can taste the black beef.
Then it melts here.
I really like how it's chewy.
- I agree. - Yes.
It's really chewy.
It's not greasy at all.
It's not that chewy and not that soft either.
It's somewhere in between.
It gets softer towards the inside.
Yes, it's softer there.
The green soybean doenjang can be tasted at first.
- I know. - Yes.
- I can taste the doenjang. - Yes.
It has doenjang's savory flavor.
- It's a bit like... - The surface is good.
I don't think you grilled the meat right.
(You grilled it wrong earlier.)
It tastes different.
(It tastes different!)
- Oh, gosh. - Try it.
It's better because it has a sauce.
It's much less greasy.
It's very light as well.
So I can have more of this.
Loco's done with his dish.
(Loco's done with his dish already.)
I'm waiting for the next one.
Are you waiting for it?
Isn't there another one? Am I wrong?
Is he gone?
We gave him dried tofu and beef.
- We have him doenjang too. - That's the only thing left.
We gave him everything.
He used everything we gave him and made them into dishes.
We should have brought that.
(We should have brought obunjagis.)
We started with fermented kimchi and ended it with black beef.
(So this is the end of Eat in Style.)
Then we got to introduce our own rice...
and our own wheat. We got to learn a lot.
I got to study a lot about food this time.
Now, I have new perspectives on ingredients.
(They became more aware of ingredients.)
(He was full of doubts when he first started this program.)
(Then he got to taste the things he had never tasted before.)
(He kept giving compliments about Korea's natural ingredients.)
(He realized that he got to eat many things he hasn't tried before.)
I was interested in ingredients,
but I didn't have much information about them.
It was my honor...
to join this TV show.
I want everyone to know about it...
and continue to share information among themselves.
(Sharing new flavors)
I learned something nice today.
(And...)
- When Japan invaded us... - In 1900s...
During the Japanese colonial era...
They demolished them all.
(Our traditional rice...)
(and our own Black Cattle...)
(were forgotten.)
(It's a sad history that we should not forget.)
Wagyu is actually from Jeju Island.
(Waking up our history that almost disappeared)
(A reason to remember all 25 ingredients we have found)
I was so indifferent...
to Korea's own ingredients and food.
I didn't know much about them, and I was indifferent to them.
(Nobody will remember it if we do not remember it.)
I thought I should share what I have seen and learned from here.
(Endangered Korean ingredients that we tried to promote)
I have a sense of duty to do that now.
(He got to learn new things for his life.)
I got to enjoy having these ingredients with so many people.
It was an honor for me to enjoy those meals with everyone.
(It was a stylish trip with the best family members.)
I'm so happy that I had this chance to have such good ingredients.
(Table in Style with Korea's best chefs)
(Dishes that can't be found anywhere else in the world)
I was really happy for the last eight weeks.
(I was really happy for the last 8 weeks.)
I'm happy.
(Can we look forward to meeting again in style?)