(Ingredients that they saw over the 4 weeks during their trip)
(Fermented kimchi that they wondered if they could eat)
(Red bean paste beyond common sense)
(Native rice that moved them and other various ingredients)
(How did the members change after seeing these ingredients?)
(September 27, 2018, at Chae Rim's house)
Hello. Today,
I bought several types of native rice...
that were aired few weeks ago.
It's black rice from North Chungcheong Province.
(Black rice from North Chungcheong Province)
This rice is from Jeju Island.
This is joljang rice from South Jeolla Province.
(Joljang rice from South Jeolla Province)
This is baekseok from Seoul.
After being on this show,
I was quite shocked.
I had no idea that there were many native rice types in Korea.
(Various native types of rice)
I washed it.
Aren't the colors pretty?
(She wants to share its taste with her family.)
This is the color.
I cooked the rice.
I want to feed it to my child.
When children keep the rice in their mouth...
and eat it,
it's good for the development of their brain.
(Chae Rim tastes to see if it's good.)
(It's delicious.)
(It's baby food, but she takes another bite.)
I like its taste.
(She takes a third bite.)
(She takes a fourth bite.)
It's tastier.
(She's trying to describe the taste.)
It also tastes like brown rice.
(Why are you eating all?)
(I'm sorry.)
I used to be sensitive about taste...
in the past.
Now I'm looking more for...
the original taste...
of ingredients.
I find that more important.
This is the report of how my eating habit changed.
(Another stylish member whose eating habit changed)
(It's been a long time since Sang Joong ate a proper meal.)
(The members are surprised by his change.)
(How did his eating habit change?)
I'm here to eat a meal.
I came to a restaurant.
Say hello.
Hello, it's nice to meet you. I'm Kim Tae Woo.
(Actor Kim Tae Woo)
Hello, I'm Yoo In Young.
(A stylish meal with Yoo In Young)
I set up the camera to turn 360 degrees.
It's great.
This is my meal.
It's a barley rice meal.
- Thank you for the meal. - We'll eat.
- Let's eat. - Okay.
(He still eats one meal a day.)
(But the one meal he has is healthy and proper.)
(It's sour.)
(It's salty.)
(Sang Joong likes clean taste.)
(The inspector of taste changed his taste.)
(Every ingredient was purchased to suit his changed taste.)
I'm at my friend's cafe.
Beeswax rice cake has a very light taste.
I prefer something sweeter than a light taste.
I plan to ask them to make it...
a little sweeter.
I came here to ask that.
(Impressed)
Here's quite sweet beeswax rice cake.
Take a look.
(Beeswax rice cake to suit his taste)
I made citrus beeswax rice cake by adding some citrus syrup.
A banana.
A bowl of yogurt.
I'll eat my meal in style for the day.
(He eats a better meal even though it's one meal a day.)
(What's the new ingredient that changed his eating habit?)
It's delicious.
(The next day in front of Sang Joong's house)
Hello, I'm Kim Sang Joong from Eat in Style.
To find this week's endangered ingredient,
we're going to Jeolla Province.
We'll look for an endangered ingredient.
The place where we're going...
will be quite tasty.
I'll prepare myself to depart.
Eat in Style.
Are you ready to ride and eat in style?
Are you ready?
(He passes the forest of buildings in Seoul.)
(Clear sky appears in no time.)
(It's a moment of happiness found on the freeway.)
(He rides along green mountains and fields.)
(He's a missionary of the freeway.)
(Seoul)
(Jinju)
(Jinju in South Gyeongsang Province)
I arrived the earliest today for the first time.
But...
Hey!
Welcome.
- I saw you coming. - Hello.
(They meet in Jinju.)
- You looked amazing. - Hello, Chae Rim.
It was a long way, right?
We're in Jinju.
Why are we here today?
- Why here? - I was wondering.
This is Jinju in South Gyeongsang Province.
This is where you'll find the first ingredient.
Before you look for it,
- I'll give you a numerical hint. - Right.
- Give us the hint. - Here's the hint.
(Today's numerical hint is 0.1.)
What?
- Zero? - Zero?
- 0, 1? - Is it 0.1?
0.1.
It's the smallest number so far.
It's not even 1 percent. It's 0.1 percent?
(The hint is 0.1.)
We won't tell you the unit.
- 0.1g? - 0.1?
It's one-tenth.
Look behind you.
There's a sign on the building.
(It's an old sign.)
They moved to another place.
- Did the phone number change? - No.
They moved to expand the business.
I'm the middle-age detective.
Before we call them,
the work that was done inside here...
moved somewhere else whether it did well or not.
What did they do inside?
(The middle-age detective tries to reason.)
What did they do inside?
Here's what I think.
(Looking around)
Inside here,
they didn't make mattresses.
The size of the area...
isn't small.
(It's a big and mysterious place.)
Here's what I think.
It was a rice mill.
A rice mill?
They manufactured grains like rice.
(Is this a rice mill?)
That's what I feel.
(We'll show the interior to the viewers first. Look for hints.)
(Unidentifiable machines)
(It's full of boxes.)
(What kind of place was this?)
(He makes a guess.)
Did they run away due to a crackdown?
- A crackdown? - There was a crackdown.
(He's a creative leader.)
They took over the place.
There shouldn't be a factory here.
(Before they go too far...)
- I'll call them. - Ask them.
We can't know based on these.
What kind of ingredient is it?
Is this place related to 0.1 of the ingredient?
This is Jinju.
What's in Jinju?
Hello?
Yes?
Hello.
- Yes. - Hello.
I was just passing by.
I'm in front of your old building before you expanded your business.
What did you do here?
I was curious, so that's why I called.
From that place,
go straight for 70m.
After that,
turn right and you'll find me.
(Then they can find out what it is.)
Are you there now?
Come quickly.
How long were you here before moving?
(He hung up.)
He spoke in...
- It's Jinju accent. - in Jinju accent.
He told us to come quickly.
- Shall we walk? - Let's go.
He said it only takes 100m.
We can drive from there.
(They head to find the endangered ingredient with excitement.)
We're in Jinju.
Only 0.1 of the ingredient remains...
in Jinju.
(What's an ingredient of which only 0.1 remains?)
- Right. - Will it be easy to find?
- Who's that? It's Ingredient Kim. - There's Mr. Kim.
There he is.
- Hello. - Mr. Kim.
Hello.
You traveled far to come here.
Yes, it's quite far.
- It's good to see you. - Please.
Have you been well?
Don't pick an ingredient that's too far to find.
Mr. Kim shines like pearl today.
Do I?
We left early in the morning to get to Jinju.
At this place,
there's an ingredient that we can find easily.
It's also an ingredient that we can't find easily.
It takes up 0.1 percent.
That's the ingredient you'll see today.
(0.1 percent ingredient)
(Only 0.1 percent of today's ingredient remains.)
- 0.1 percent? - It's a percentage.
We can only find 0.1 percent of it.
Let's go inside.
I think...
this is something incredible.
- Only 0.1 percent of it remains. - Right.
- Is it gone after we eat it today? - No.
(They're worried and excited.)
Only very little remains.
What could it be?
(What's the ingredient at the rice mill?)
- Isn't that it? - Take a look.
- There he is. - Hello.
Hello.
It's nice to meet you.
- Hello. - It's nice to meet you.
We traveled far all the way to Jinju.
Hello.
He has the ingredient of which 0.1 percent remains.
He produces Korean native wheat called legless wheat.
(Korean native wheat called legless wheat.)
His family has been producing it for three generations.
(Only 0.1 percent of legless wheat remains.)
Native wheat?
- It's wheat. - Native wheat.
I see.
(People don't eat native wheat in Korea.)
What's the wheat called?
Why is it called "legless"?
(Legless wheat?)
Legless wheat...
is short.
(Legless wheat only comes up to a person's knee.)
Regular wheat crops are tall.
A long time ago, they were short.
As they're short,
they look like they're sitting.
(They're less than 60cm tall.)
It's Korean native wheat.
(The name comes from its short height.)
(They look like they're sitting down.)
This is the biggest problem for wheat.
For older people,
the biggest problem is that wheat is hard to digest.
However, this wheat...
has a low content of gluten.
(Legless wheat is low in gluten.)
No matter how much you eat it,
it's easy to digest.
I'm allergic to gluten.
When I eat a bit of gluten,
I get skin trouble.
(Loco is allergic to gluten.)
(He usually eats flour-based food such as pizza or hamburger.)
(He's reducing his flour intake.)
(He maintains a diet that includes no flour...)
(because he's allergic to gluten.)
I'm reducing my flour intake.
You're saying that this wheat is low in gluten.
Bread flour has 13 percent gluten.
Legless wheat has eight percent.
Other types of wheat have 10 percent.
It's low in gluten,
so it's not hard to digest.
It's savory and tasty.
I'd like to see it.
Take a look at it yourselves.
- Please come this way. - I'm curious about the color.
(Legless wheat will introduce a new world to Loco.)
I can also grow wheat myself.
My goodness.
These are...
- Look at these. - They're very short.
- These are the wheat crops. - They're short.
Really?
These were wheat harvested this year.
This year?
(The time it's harvested is important in wheat as well.)
After some of the wheat crops are harvested,
their taste changes next year.
If I don't store them properly,
- there will be insects. - Really?
All the wheat crops harvested this year...
must be consumed within a year.
If not,
they're given to animals such as cows and pigs.
He talks in a very sad way.
- As if legless wheat... - Sir?
There's a reason.
Sir?
Could you also look at us when you talk?
(Please look at us too.)
I feel very excluded.
Please talk while looking at us as well.
You say it in such a sad way.
Sir.
How much do you harvest?
The amount of harvest isn't less than...
other modified wheat. It's a lot.
- Do you harvest a lot? - Absolutely.
Due to its harvest amount,
an American won the Nobel Peace Prize.
Is it because the harvest amount is relatively more?
Due to advantages of growing legless wheat,
people take them to Mexico to grow them.
Really?
Mexico used to import wheat.
By growing these wheat crops,
it became a country that exports wheat.
The scholar won the Nobel Peace Prize in the 70s.
- Because of this? - Yes.
Legless wheat?
They took legless wheat crops.
- These are ours. - These are ours.
I'll show you.
This is imported flour.
This is native legless wheat.
- The color is much prettier. - Aren't these smaller?
- Native wheat is smaller. - This is legless wheat.
This is imported wheat that I cannot eat.
You can't eat them.
Those who can't eat these...
- have no problem eating these. - Really?
- Goodness. - That's why.
You should eat this.
I should advertise it.
That's right.
(Shall I grind them?)
When you grind them,
could you tell us how it feels?
These are two different types.
They're grinding.
(How will the imported flour blend?)
Why are these so rough?
It's hard to grind them.
(It's rough to grind them.)
(How will legless wheat grind?)
(The wheat grinds smoothly.)
Aren't the particles different when you grind them?
It's due to the gluten content.
The particles are very different.
These are much smoother.
Look, these are nice.
These are legless wheat.
(Fine particles versus rough particles)
- These are ground wheat. - They come out as whole.
This is imported wheat, and this is Korean wheat.
Korean wheat is easier to grind.
They're soft.
- These are rough. - These are soft.
Why is there such a difference?
- These aren't ground. - They're like peanuts.
Are you operating this rice mill?
- I use stone mills. - Do you only grind...
Korean wheat?
This is impossible to use.
(Imported wheat isn't possible to use.)
It's not because the stone mill isn't good, right?
No, they're the same.
Sang Joong.
You can feel it when you ground it.
This looks better.
(It's not the difference between stone mills.)
(He's strict and serious.)
This is rough.
Turn it yourself. It's rough.
(The middle-age detective can say no against everyone.)
Turn it this way.
- Like this? - Counter-clockwise.
Turn it this way.
No, it's counter-clockwise.
No, that's the same.
(Left, right, left, right?)
No, that's the same.
- It's quite difficult. - What's wrong with you?
Turn it.
(The system is turned off due to an unexpected error.)
How do they feel?
- Aren't they different? - It's smoother.
It grinds better.
- Right. - How about...
- we sieve them to check? - Okay.
- Let's do that. - That goes...
- Sieve it. - You have to do this.
(They sieve the imported wheat first.)
It's imported wheat.
Nothing falls.
They're too big.
Nothing gets sieved.
It's produced in mass,
but this is produced only a little.
- This is... - It's because we produce in mass.
(The wheat falls.)
- It's the same. - This is the result.
It's very fine.
It's quite soft.
This is a different type of wheat.
- That's why in the past... - It can be used the way it is.
- we used it to make sujebi. - Sujebi?
It's ground...
- in a stone mill. - You can use it as it is.
You just add water.
We ate this when we were young.
- Wheat was precious back then. - That's right.
On a special day,
my mother used only a little to make sujebi.
That was legless wheat.
This is native wheat.
It's easy to find it these days.
The reason why it became endangered...
is that it used to be a common type of wheat.
After the war,
flour was imported from the US.
It had a huge impact on the production of Korean wheat.
After 2 or 3 years,
the government stopped purchasing wheat.
Then its production stopped.
(After the war, every day was difficult.)
(While cheap imported wheat fed us,)
(our wheat went through hardships.)
(It lost its place little by little.)
If the current market is 100,
99 percent is imported wheat.
One percent is our wheat.
There are various types of wheat...
in that one percent.
90 percent of the 1 percent consists of other types.
There's only 10 percent of legless wheat.
That's why it's 0.1 percent.
There's 10 percent of that 1 percent.
It's very rare.
Sir, this legless wheat...
isn't an endangered ingredient.
It almost became endangered.
- Right. - That's true.
It has characteristics that imported wheat doesn't offer.
It has advantages. For example,
Loco is allergic to gluten.
It doesn't cause allergies.
It's good for children.
That's right.
Sir, when I start to farm,
I'll grow it. Don't worry.
Legless wheat.
- You can produce it. - There's a type of rice cake.
- Beeswax rice cake? - I must make beeswax rice cake.
What's the price of land around here?
The price is low.
Is it cheaper than Yangpyeong?
- It is... - It's cheaper.
for various reasons.
You ground it with a stone mill.
He moved to this place 10 years ago.
There's a 100-year-old machine inside here.
(There's a 100-year-old machine?)
- 100-year-old. - There's one.
There's a 100-year-old machine.
- Can we look? - Take a look.
- It's 100 years old. - Take a look.
Come this way.
(How does the 100-year-old mill look?)
It's cool inside.
- This is it. - Yes.
It's a 100-year-old stone mill that my grandfather used.
(It shows years of charm and hardships.)
(We can feel 100 years of time.)
(It's a mill that grinds only native wheat.)
This is the stone mill.
It works like a stone mill.
This is how...
the wheat goes in.
Then this turns like this.
It grinds like this.
Legless wheat is quite soft.
It can't be ground in a regular mill.
- It becomes stuck. - Right.
They considered it while making it.
Sir, this is 100 years old.
Could you put some legless wheat in it?
Can you show us how it grinds?
- Of course. - Please show us.
Watching it is better than listening to words.
Eating it is more effective.
All right.
(He pours in legless wheat.)
(He turns on the switch.)
(Legless wheat gets absorbed by the machine.)
- It comes out here. - Where does it come out?
To this side.
That's where it goes.
(When it's ground, it comes out this way.)
(A 100-year-old machine starts to work.)
It grinds it.
It turns.
Does it go inside?
Yes.
(Interesting)
It's sieved through here.
I know.
Does it come out here?
Not yet. It takes about 15 minutes.
There's a way to eat flour.
I know.
There's a familiar texture of flour.
I bet it doesn't have it.
The texture must be different.
The texture isn't sticky.
(The machine works busily for 15 minutes.)
It's full.
- It's coming out. - It is.
- From where? - What's this?
- This is... - It's the peel.
It's the peel.
I see.
It's the peel?
- Does it get blended? - Yes, it's done.
I'll take it out.
There it is.
(They see white legless flour.)
- Is it this much? - Yes.
I'm surprised.
Does it make this much?
So take a look.
Legless wheat is heavy.
Touch it. It's soft.
It's very soft.
(Our wheat that almost disappeared)
(White form of legless wheat)
- May I eat it? - Try a little.
(They taste legless flour.)
(Loco is happy.)
(Full of high expectations)
That will be dry.
(Coughing)
It's sweet.
- It's sweet. - It is.
- Right. - The flour is sweet.
We can't buy flour harvested this year.
It's not available in stores.
Most of the flour is imported from abroad.
Wheat grown in Korea...
is produced from June to August.
That's why we can eat wheat harvested this year.
We can't buy this easily in stores.
Gosh, it's sweet.
- Right? - It's sweet.
- It's great to play hard to get. - It's sweet.
When it comes to food,
it's best when freshly made.
Grains are the best...
when they're harvested or pulverized recently.
That's why Korean wheat is delicious.
Are you happy?
I ate it without worrying at all.
I didn't know this day would come.
Talking too much...
- is pointless. - We need to try some.
If it doesn't taste good, that's the end of it.
Take some.
- It has a bright color. - Right?
It has a great color.
It's because it's harvested this year.
Manufactured flour is too white.
Let's take it.
Let's go.
(What kind of dish will be made with legless flour?)
(The dish is sujebi.)
She's here.
(She prepares the dough.)
What did you add to it?
- To this dough? - Yes.
- Cooking oil. - Cooking oil.
One egg and salt.
May I get a piece and touch it?
I'll give you some.
(She's curious about the texture since it's made with legless wheat.)
- It's different. - Yes.
It's very different.
The color is nice too.
It feels like gum.
When I was young, we'd steal some wheat.
When we chewed it for a long time, it became gum.
- Right. - Yes.
We used to chew it as gum.
It's because of gluten.
(It's sujebi dough that reminds us of the past.)
- The more you knead it, - It becomes chewy.
- it becomes chewier. - It has a strong aroma.
The aroma is good.
I remember sujebi that Mom made...
when I was young.
(It reminds him of his mother's sujebi.)
When we didn't have much food in the past,
Mom used to throw the dough.
Mom made it.
My mom always told me about...
the flour that she had when she was young.
When she had flour that had a strong smell,
- it was easy to digest it. - Right.
When she eats flour now, she always says that...
- she had discomfort in her stomach. - You feel heavy.
She said that she couldn't digest it.
(He remembers his past.)
You do it well.
I did it a lot before.
(Legless flour dough is kneaded as they talk about the past.)
I shouldn't have started it.
(Laughing)
I got too involved.
More than anything,
I forgot the taste of flour.
When did you stop eating flour?
It's been two months.
(My goodness.)
It's been 2 months. 2 months ago,
I went to the US to shoot a music video.
When I came back, I had serious skin trouble.
I realized that I only ate food made with flour.
I stopped eating flour.
Then my skin got better.
- Really? - Yes.
I thought it had been 20 years since you stopped eating flour.
It hasn't been that long.
(It's time to make broth.)
(Make broth with anchovies and radish.)
(Add potatoes and squash to the broth.)
(Add thin pieces of dough to the broth.)
(Legless flour sujebi)
All right, here it is.
(They become more curious about its taste.)
It's nerve-racking.
If you smell it,
you will smell the flour with the anchovy broth.
(He smells it first.)
First of all,
it's got a different color.
The color of the flour is different.
It's different from the regular sujebi.
By the way, it didn't look this red...
- when it was a dough. - I know.
- I... - It became redder.
- You try it first. - I will try it.
(The eldest Gyeong Gyu tastes the nostalgic dish first.)
It's number one.
- Really? - Yes.
It's...
I can already tell by the sound.
The last bit you chew...
It's...
really delicious.
- This. - Right.
This is really delicious.
(The texture and taste of legless wheat sujebi can't be expressed.)
It's amazing at the end.
(The taste and the texture make him go for more.)
By the way, when we saw it,
it was white.
- It was white. - It was mostly white.
But it's not white now.
I watched the dough closely when being kneaded.
There were...
small red flecks.
(The more you know about it, the more drawn you are to it.)
Right?
It's not the texture I was expecting.
How did you expect it to be?
I thought...
it was going to be dry. I thought it would be cut easily.
When he was kneading the dough, I knew it'd be different.
When you chew it,
it sticks to your teeth. That's how chewy it is.
- It's slightly sticky. - Right.
It's very elastic.
I feel like it's getting digested as I am eating it.
The thin part just melts in your mouth.
It melts in your mouth.
(Each part has a different level of chewiness.)
(Sang Joong, the flavor detective hurriedly takes a bite.)
[VIU Ver] SBS E05 Eat in Style "Legless Wheat, Seed Soy Sauce & Fucales" -♥ Ruo Xi ♥-
This is how it feels in my mouth.
The edges are...
- Too soft. - too soft.
- It's thin. - It's too soft.
The center part tastes...
like a chewy flour dough.
(He keeps eating it.)
This is delicious. Try it.
(He is more reverential...)
(now than in front of any other food.)
This is a very important moment for me.
Right. It is.
This is the moment the second phase of my life begins.
You didn't eat flour for two months.
(He has not eaten flour for two months.)
(He's finally taking it to his mouth.)
(I am allergic to gluten.)
(For the past two months, he had to avoid flour...)
(because of gluten intolerance.)
(It was only for 2 months, but it felt like 20 years.)
(Impressed)
(Instead of talking, he eats it one more time.)
It's so soft.
I thought it wasn't going to be too chewy.
But it's...
- Is it chewy? - Yes.
It's chewy.
It's nutty.
(He's touched.)
(I will stand by you)
Right?
(His raised eyebrows say he's loving it.)
(I will stand behind you)
(This is so touching.)
(When I am under the sky with you)
Everyone, you don't need to avoid eating flour now.
(He talks to those suffering from gluten intolerance.)
You don't have to worry about your health.
You don't have to worry about skin problems.
You don't have to worry about losing hair.
You can eat this relaxedly.
(He gets emotional.)
Legless wheat.
Try it.
You have to try it.
(Legless wheat opened the 2nd phase of Loco's life.)
It's so good.
I am going to get a little more.
(He finishes one bowl and goes for one more.)
It's much better...
than the regular sujebi.
Flavor is one thing, but it's easy to digest.
Your stomach will feel very comfortable.
Right.
(Having heard that it's easy to digest, he's getting a lot.)
(He's still touched.)
When I went for more,
the lady told me this.
She said I could eat more of it.
- It gets digested easily. - She said I should eat more...
because it gets digested easily.
(He slurps it as soon as he sits down.)
(Loco who is free from wheat allergy goes for more too.)
Eat a lot.
Let's see how it feels.
(Please give me more.)
(Loco is fascinated that he can eat a lot of flour.)
- Thank you. - Is that enough?
Yes.
This flour has such a strong smell.
I think it would be nice if you make flour cakes with it...
and make tteokbokki.
(Because its strong flour smell, it's perfect for making tteokbokki.)
- You eat so well. - It's delicious.
It's delicious.
(He's trying to compensate himself for not eating flour for 2 months.)
By the way,
you can tell if this wheat is good or not...
by looking at him.
We can see if his skin gets any problems.
Eat a lot.
(Eat a lot of sujebi.)
Test...
- I will eat a lot. - Test it with your body.
Eat and show...
- everyone that you're fine. - Right.
Loco is the subject of experiment.
But I am too.
If I eat this...
(He usually eats only once a day.)
and eat another meal in the evening,
it means this is really easy to digest.
It means this sujebi is made with our own variety wheat...
which is easy to digest.
(Will he be able to eat two meals?)
(Spoiler alert)
(It looks like he digested it fast.)
By the way, who put these?
(After eating, they spot a pair of utensils.)
(Is someone else...)
(coming?)
I put the utensils on the table.
The lady gave me one more pair,
so I just put them there.
Is that right?
Is someone coming?
If someone is coming, we need one more bowl of sujebi.
(Who is coming here?)
Why didn't that person join us from the start?
(He wants to eat as efficiently as possible.)
We have to work twice.
Hello.
Who is it?
(We hear the familiar nasal voice.)
(Hello.)
Gosh.
- Hello. - My gosh.
Hello.
- Hello. - Go away, Battery.
- Hello. - It's nice to meet you.
Hello.
(Hong Jin Young's cheerfulness is world-class.)
- We should get sujebi for her. - I will go get it.
Okay.
It's sujebi.
- Right. - We ate sujebi.
I think you are covered in flour.
Flour...
(He suddenly mentions her hair looking like it's covered flour.)
It's called "ash".
It's in trend.
But it looks a little bit like it's covered in flour, doesn't it?
I thought you did it for the show.
(She's very cheerful.)
Jin Young, you know what kind of a show...
this is, right?
It feels like "Unanswered Questions".
I didn't expect that.
(She never gets flustered.)
Yes. I know what it is.
- Do you? - Yes.
- It's made with our native wheat. - Native wheat.
It's not imported wheat. It's made with native wheat.
- Are you all done? - We are done.
She's going to feel embarrassed.
We have to stare at her.
- It must be a little soggy. - Is it?
By the way, this is very embarrassing.
- Eating alone is embarrassing. - You are fine.
- How old are you? - I was born in 1989.
- You are younger than me then. - Yes.
Can you hold the spoon?
- Sure. - It's embarrassing.
Please just hold the spoon.
Thank you.
You want us to pretend like we are eating too.
(I will eat too.)
- You should've said it. Gosh. - It's embarrassing.
Try it.
(She came late, but she tastes the legless wheat sujebi.)
What do you think about this wheat? Isn't it different?
- Wait. - What is it?
Its color is also different, isn't it?
Yes.
(She has a lot of thoughts.)
What's wrong?
It's...
softer than the dough made with regular flour.
It's nuttier...
and richer.
Right. Right.
You are precisely right.
I am good at eating.
- She's good. - I am.
I am glad I came.
She overdoes things.
How were the dishes made with regular flour?
(The flavor detective asks her a sharp question.)
Are you all right?
(She put even Jong Kook under her control,)
She's going to choke.
She can't even look at him.
(but she becomes very quiet in front of Sang Joong.)
I was sitting comfortably.
But when he talked to me,
I sat more politely.
(He strangely makes you more polite.)
Her hometown is Gwangju.
So she cooks very well.
I am really good at cooking.
(Her quietness doesn't last for 5 seconds.)
How do you make sujebi in Gwangju?
(Coughing)
Swallow that first.
Sujebi...
(She becomes quiet again.)
Everyone has a different way of making sujebi.
We make anchovy broth first.
Then...
- you add a little bit of soy sauce. - Right.
Then you add a tiny bit of sesame oil at the end.
It becomes very savory.
Jin Young.
(Jin Young?)
Yes?
Whenever I talk,
you seem to feel the pressure...
as if you've got burden on your shoulders.
That's not it.
- Put that burden down. - Okay.
Should I do this?
I will talk.
Put that awesomeness down.
(What?)
Do you still find me difficult?
I think you just made it more difficult.
Right.
(She needs some time to get adjusted to his sense of humor.)
She would make a lovely bride.
Of course.
She looks beautiful, and she sings well.
- She's mannered. She's cute. - She's cute.
She just overdoes things.
(She overdoes things.)
She overdoes things. It's too much.
It's too much for me.
(Come on, Gyeong Gyu.)
(I give up.)
My gosh.
(Sighing)
The food has been all digested.
Is Jin Young joining us?
Today is going to be a tiring day.
(We are excited to watch these two.)
The food has been digested.
(They have finished tasting our native wheat, legless wheat.)
Mr. Kim is there.
Thank you.
Did you enjoy the food?
- Yes. - It was really great.
- It was delicious. - Was it?
Now, we are going to go and find the next ingredient.
We are now in Jinju, South Gyeongsang Province.
Next we are going to Jeolla Province.
(They are going to Jeolla Province next.)
Jeolla Province is my hometown.
- It's the region of delicious food. - It's the region of delicious food.
Before we leave, Mr. Kim will...
show you something.
When you open the lid,
there are numbers.
- It's difficult. - 360?
- 360 and 15? - 15?
Those numbers show the worth of the ingredient.
This ingredient is hard to find anywhere else.
(It's hard to find this anywhere else.)
And even the people who live in the area can't easily have it.
That's how precious it is.
We are going to find two ingredients.
Please look at the numbers...
and choose the one you like.
(360? 15?)
I think 15 is better.
Choose whatever you want.
360 might be something...
(She slowly moves towards Gyeong Gyu.)
you can't see even if you turn 360 degrees.
Hello.
The wind is blowing in this direction.
(She's too burdensome.)
Are you choosing 15 too, Jin Young?
I just followed my body...
- and ended up here. - 15.
How about you, Sang Joong?
Since I am already standing here, I will go with 360.
- Then... - The three of them are a team.
(Loco, Chae Rim, and Sang Joong chose 360.)
So two of us are a team.
This time, I prepared...
samples of the ingredients you will be finding.
(Are the ingredients in these bowls?)
Are you telling us what they are?
- My goodness. - What is this?
No way. What's this?
(The ingredient that has the worth of 15 is...)
(Something is inside.)
There's something inside.
- It's an egg. - It's very tiny.
(What on earth is this?)
- Is this it? - Yes.
It didn't accidentally get in there.
I thought it was a fruit fly.
Are you sure it accidentally went in there?
- This too. - Is it a used bowl?
What's this?
(What ingredient is inside the 360 bowl?)
- Is it a used bowl? - What is this?
(This is the ingredient.)
There's something in here.
- It's like an egg. - It's tiny.
- Isn't this salt? - It's so precious...
that I only got to prepare a tiny bit of it.
You should taste it and express the taste.
Loco, you taste it.
Wait.
It's solid.
(He tries hard to lick it.)
What are you doing?
(He concentrates.)
- What is it? - Is it salt?
It looks like salt.
- It's salty. - Right?
It's gone.
(Did it just disappear?)
Did you not figure out what it is?
How can you just eat it? That's all we had.
It's precious.
It's gone.
(Will Gyeong Gyu be able to find a meaningful clue?)
It's salty.
- What is this? - I know.
(Like that, they lost the hints.)
It's salty.
There was not enough to taste.
Those who chose 360 will join me.
I made a call to the place that has the ingredient 15.
When you tell them my name, they will prepare it for you.
- They will take you inside. - I am curious.
It's important to know what it is.
But what's more important is where we are going.
I will tell you where you are going.
- Team 360 will go to... - Yes?
Damyang.
(It would take 2 hours and 30 minutes.)
- Damyang? - Bamboo.
- How about Team 15? - Team 15...
(It can't be further, can it?)
(Team 15)
You will be going to Jindo.
- Jindo. - Where Jindo dog is from?
Let's get going.
To have the taste of the road,
I will take my motorcycle.
- Let's go. - See you later.
(Team 360 and Team 15 go to find the ingredient.)
Hello.
(Chae Rim and Loco chose 360.)
(They will go from Jinju to Damyang, which takes 2 hours and 30 minutes.)
(Gyeong Gyu and Jin Young chose 15.)
(They will go from Jinju to Jindo, which takes 3 hours and 30 minutes.)
(Sang Joong, also known as the flavor detective, chose 360.)
(He will ride the bike for 3 hours to get to Damyang.)
(Which ingredient will they find today?)
(Gyeong Gyu and Jin Young head to Jindo.)
(They chose 15.)
- 15g? - 15g?
15g? What will we do with 15g?
(15g is too small.)
15. 15.
3 times 5 is 15.
(What does it have to do with that?)
- 15. 15. - 15.
(What is 15?)
0.1 percent. 15 percent.
15 people.
- 15 years. - 15g. 15 years.
- 15. - 15.
15. 15. 15?
(Singing)
(She never gets tired.)
(He's burdened.)
- It's too difficult. - It's difficult.
- It's difficult. - It's difficult.
I am curious about 360 too.
- 360. - What is 360?
360 is a hint, right?
Yes. It's a hint.
360?
Damyang.
(The hints are saltiness, 360, and Damyang.)
Is it a common ingredient but a more special kind?
That's right. It's a common ingredient,
but there's something uncommon about this kind.
It looked like salt,
but it was yellowish.
(It looks like salt, but it's yellow.)
It's just salty.
360 is...
(No matter how hard he thinks about it...)
Isn't 360 about 360 degrees?
That's what I thought too.
No matter where you look, you can't find it.
(There is one person who is nowhere to be found like an ingredient.)
(He even designed a logo for himself.)
(He takes the music video called, "Taste of Road".)
(Sang Joong is the man who knows the taste of road.)
(With him, you won't be afraid of scorching heat.)
(He finishes shooting the music video.)
(He seems to be stopping for a break.)
Right now, I am on my way...
to the hill called Odojae.
There must be a reason why it's called Odojae.
I need to see how beautiful our national highway is...
and how fantastic...
the taste of road is.
I need to see the beautiful scenery.
Let's enjoy it together.
(On the way to Mount Jiri from Hamyang,)
(there is a beautiful path.)
(It's called Odojae of Hamyang.)
(It's the hill you had to pass to go to Jangteomok Pass.)
(The bending path is impressive.)
(It became one of the 100 beautiful paths of Korea.)
(It's widely known for its beautiful night scenery.)
(Here on a beautiful road called Odojae...)
Because I arrived here on this side,
I can see the traditional...
view from here.
This beautiful view is one of the reasons why...
I strongly recommend the national highway.
Along with the road,
I can see the beautiful nature from here.
(The end of explanation)
(While Sang Joong is promoting our national highway,)
(Gyeong Gyu and Jin Young are heading to Jindo...)
(for 3 hours.)
(They are finally arriving at Jindo.)
What would our ingredient be?
I'm very curious because they showed me what it is.
It tasted very salty at first,
- and it had a strong smell after. - Okay.
Could it possibly be a kind of spice for cooking?
(Is it a kind of spice?)
I never tasted something like that before.
(These two have no idea what the ingredient is going to be.)
So there must be a lot of them.
- There is a video in this USB. - Okay.
Please check it out.
Is that so? Can you insert it?
Sure.
(As she inserts the USB that has an additional clue...)
My goodness.
(The screen automatically pops up.)
- Is it going to play on that? - It's going to play on that screen.
- That was so cool. - I wasn't expecting that.
I was staring at this screen.
This is amazing.
- Hello, I am... - My goodness.
Hello, I am Hwang Eun Gyeong who researches about this ingredient...
in the National Fisheries Research and Development Institute.
This ingredient could be spotted quite commonly...
in the southern and the western coast of Korea.
However, because of the coastal pollution...
and overexploitation nowadays,
the resources became endangered.
The National Fisheries Research and Development Institute is...
doing a preservation research for...
this ingredient at the moment.
- The National Fisheries Research... - And Development Institute.
Because it's the called the fisheries,
it must be related to seafood.
(Gyeong Gyu thinks that it must be a type of seafood.)
Could it be a kind of seaweed?
It could be.
So they're doing a research...
to preserve this ingredient right now.
There are 15 kinds of this ingredient.
- Are we going to see them all? - There are 15 kinds.
What could it be? I'm so confused.
What is being endangered?
(It will be revealed soon.)
(Uisin-myeon, Jindo, South Jeolla Province)
We're finally here.
This house looks like...
it has the mysterious ingredient.
- It does. There are many trees. - Indeed.
The weather's nice.
(What does the number 15 have to do with the ingredient?)
- Is anybody there? Hello. - Hello.
Hello. I've been expecting you.
- You guys are finally here. - Yes.
How long have you been living in Jindo?
I was born and raised here.
You were born and raised here.
(The local of Jindo will introduce our valuable ingredient.)
We are here to find our ingredient today.
- What does the number 15 mean? - What does 15 represent?
Are you talking about fucales?
- Fucales? - Fucales?
- Yes. - What is that?
What is a fucale?
Fucales...
(Jin Young is starting to sing a song all of the sudden.)
No, I'm not talking about the bird.
- It's a very luxurious kind of... - From the sea?
seaweed that you can get from the sea.
Our guess was correct.
My goodness. We guessed that it could be a kind of seaweed.
- Is it seaweed? - It is.
- Is it expensive? - How much is it?
It's about 150 dollars for 1kg.
(It's 150 dollars for 1kg.)
So that's what the number 15 stood for. It was the price.
We never thought about that. We never thought it could be the price.
We never thought the number represented the price.
(Fucales cost 150 dollars for 1kg.)
(Fucales)
(The fucales are an order in the brown algae.)
(They grow on rocks in seas with approximately 5m of depth.)
- Are these the fucales? - These are very valuable...
which is why I only get them for holidays.
- My goodness. - Really?
(They can only be found in the uncontaminated areas of the sea.)
My goodness.
You'll be able to smell the ocean.
I can smell the ocean from these.
It smells similar to seaweed.
It smells like seaweed and the ocean as well.
- I know, right? I can smell it. - Yes.
You dried them because they're a type of seaweed.
(Fucales seem similar to other types of seaweed.)
(Why did they become so expensive?)
There's none.
There's none left. We can't sell any of them now.
- They're gone. - I see.
(The fucales are disappearing at a fast rate.)
(Why are the fucales disappearing?)
When the ocean started to become polluted, they started to...
disappear because they only grow in uncontaminated areas.
- The water is polluted nowadays. - Yes.
Most of them have disappeared.
Can we still see them on the rocks from the sea...
in Jindo?
- No, you can't. - I can't?
- You have to take a boat... - Okay.
to go to an uncontaminated area to find them.
That's the only way.
That's why they're so precious.
The National Fisheries Research and Development Institute...
is conducting a research on...
preserving the fucales...
- through farming. - I see.
My mom used to cook fucales since I was little...
so I know how they taste very well.
I wonder how the chef will cook them, right?
(What kind of dish will the fucales be turned into?)
(Meanwhile, the 360 team has arrived in Damyang.)
To give you some clues, similar to the native bees of last time,
this ingredient has been served...
to Donald Trump when he visited Korea.
(This ingredient was served to Trump when he visited Korea.)
It was one of the ingredients.
- It's an ingredient. - An ingredient.
But what Loco tasted before had a very salty taste.
When you think of Damyang, you obviously think of the bamboos.
Combining that with the salty taste,
- it gives you the bamboo salts. - That's not it.
(The flavor detective guesses that it is going to be bamboo salts.)
(The flavor detective becomes discouraged because it's not.)
- It's not? - No.
Where are we going?
Can't you guys guess what it is...
as you are entering the entrance?
I can smell the soy sauce.
(Chae Rim smells the soy sauce from the entrance.)
I can smell it too.
- My goodness. - As you can see from here...
- Look at the crocks. - There are so many.
My gosh. There are so many.
(The reason why they stopped is because...)
(there are about 1200 crocks ahead of them.)
(What ingredient could be stored in here?)
(As they are approaching,)
(the 1,983m² of crocks appear larger.)
It's soybean paste.
Not quite. It is a type of paste though.
Soy sauce?
You're right. It's a type of soy sauce.
- It's soy sauce? - It's soy sauce?
It's soy sauce.
(Soy sauce can be found quite easily.)
(How can soy sauce become...)
(endangered?)
(That doesn't make sense.)
It's a very different type of soy sauce from the kinds we are...
familiar with, such as the traditional Korean soy sauce,
Japanese soy sauce, or thick aged soy sauce.
It's a type of soy sauce that has been used since a long time ago.
It kind of had a yellowish color to it.
That's right. When we go up,
we will be able to figure out the answers.
- It looks beautiful. - Let's get going.
Because there are so many crocks,
I'm assuming that there are 360 kinds of soy sauce...
that are being made from here.
There are many different kinds of traditional soy sauce...
that we don't know about.
(Past the 1,200 crocks, there is a beautiful hanok.)
- Hello. - Hello.
So we're going to look at various kinds of traditional soy sauce.
You should introduce those different types...
of soy sauce, Master.
- Okay, I will. - Thank you.
(Master Gi Soon Do)
(There is a bowl...)
Thank you.
(and three small dishes on a platter.)
- They're filled with soy sauce. - There are three different kinds.
- The colors are different. - Yes.
This is jinjang.
The one in the middle is middle-aged soy sauce.
What do you mean by jinjang?
We call a soy sauce with an excellent taste...
- jinjang. - I see.
We aged it for about one year.
- With the fermented soybean inside? - Yes.
So you aged it about a year straight.
You can just extract the soy sauce with a basket.
This is chungjang that is next to the middle-aged soy sauce.
You usually use it when you're cooking food lacking of color.
This middle-aged soy sauce is aged for about 2 to 3 years.
This one's aged for a year.
(The chungjang is aged for 1 year.)
The taste of food will entirely depend on the soy sauce.
I suggest you guys to taste each one.
- You should try them. - Let's try the soy sauce.
Let's use our chopsticks.
- The taste of soy sauce... - It's really good.
will vary...
(Characteristic 1: First of all, it's good.)
The middle-aged soy sauce has the most...
- familiar taste. - Same with me.
Jinjang isn't as salty as I thought it would be.
- I thought it would be very salty. - You're right.
So why are these soy sauce...
going endangered at the moment?
Because of urbanization and the development of apartments,
the culture of having crocks is disappearing.
Also during Japanese occupation, the Japanese soy sauce was...
introduced which became mainstream.
As a result, the number of people who look for our traditional...
soy sauce has decreased.
(The affordable Japanese soy sauce destroyed our soy sauce culture.)
Even though they might look the same in the same bottle,
the traditional soy sauce includes time and effort in it.
But we're not aware of that fact.
(Do you know how "time" tastes like?)
There's soy sauce that's 360 years old.
- It's 360 years old? - Is that even possible?
- It is 360 years old. - Here?
- It's been passed through the ages. - How can we taste that?
(Soy sauce that's 360 years old, seed soy sauce)
Seasoned with seed soy sauce,
that galbi was served to Trump.
Even if it's used only a bit, it tastes rich because...
it's been aged for so long.
(We're going to meet a 360-year-old seed soy sauce.)
It's this crock here.
- This one here? - Yes.
I can smell the soy sauce as the wind is blowing.
Right?
(It's the taste that has been preserved for 360 years.)
- The smell is really good. - Yes.
- Let's just scoop a little bit. - Sure.
(The taste of 360 years will be finally revealed.)
You can smell the soy sauce, right?
That's a gourd.
How old is the gourd?
I don't know.
Did you take a look at this gourd?
(The gourd dipper seems very aged as well.)
As you can see here,
there are lots of other things inside the soy sauce right now.
- There's even frost. - Yes.
It contains some impurities at the moment.
I mentioned the soy sauce salt earlier.
As the soy sauce is aged for a long time, it becomes deposited...
at the bottom to become salt.
(The aged soy sauce becomes deposited and turns into salt.)
It's interesting, right?
The smell of the soy sauce...
- is very subtle and nice. - Yes.
- Let's just scoop a little bit. - My gosh.
(Let's just scoop a little bit.)
(Flustered)
The ancestors compared the aged soy sauce...
to medicine...
as it is very good...
for our bodies.
Just give me a little bit. Just a little.
(The master is letting them taste the valuable seed soy sauce.)
(She's tasting the "time.")
Where is the sweetness coming from?
It has a subtle sweetness to it...
as if there is caramel inside.
The simplest way to describe this...
is that it's different from the soy sauce we've had so far.
- You're right. - Right?
Other than the salty taste that we taste at first,
I don't taste the saltiness anymore.
I can't stop tasting...
this soy sauce.
(They're tasting the "time" that has been aged for 360 years.)
(Today's ingredients are legless wheat, soy sauce, and fucales.)
(A new dish that is made with...)
(endangered ingredients.)
(The ingredients will come back to life in Table in Style.)
(The sky has become dark with the round and bright moon.)
I'm very curious about how the chef will use these ingredients.
- I'm so excited. - Me too.
How would they taste like?
- Right? - Yes.
I think you gained much more energy than before.
(A restaurant in Gochang, where Table in Style will take place)
When did you get here?
I arrived here a long time ago.
- Hello. - I knew it was soy sauce.
- Hello, you're already here. - Yes.
Welcome.
How was your experience?
Was there anything special on the road?
It was unbelievable.
How did you get there from Jinju?
From Jinju, I went through Sancheong,
then Hamyang, and I headed to Damyang.
Before I arrived in Damyang,
I went through Mount Jiri.
There's a hill called Odojae.
- What Odojae got its name... - Yes.
as it's believed that you will find enlightenment when you climb up.
That's how Odojae got its name.
I'm not sure if you have had the chance to look at the pictures,
- but there's a zigzag of roads. - Yes, I know.
It's the one.
(His storytelling continues like a zigzag of roads.)
Did you find the enlightenment?
Not necessarily.
It just drove me crazy.
(It just drove me crazy.)
When you got off the road, his face became pale.
(Like this?)
Please forgive me...
- if I fall asleep. - Sure.
He went through so much trouble today.
I travelled for 700km.
(His body isn't functioning well.)
(This is how you become after travelling for 700km.)
- Now that we are here in Gochang, - Yes.
the chef came all the way here from Seoul.
- All the way from Seoul? - Yes.
- He's not a local chef here? - No.
That's incredible.
Chef.
(Singing)
(Even her singing is too much.)
Welcome.
- Hello. - Hello.
(Who will be the chef for today?)
She's so beautiful.
My name is Kim Yoo Ah, and I own a Thai restaurant...
in Itaewon.
(Chef Kim Yoo Ah has graduated from royal Thai culinary school.)
(She is a certified Thai cuisine chef from Thailand.)
(She participated in diverse cuisine projects ran by the government.)
(Kim Yoo Ah is a chef in Thai cuisine who has much potential.)
When you go to Thailand,
the food there is so amazing.
I really love pad thai.
I love pad thai too,
but because I'm cutting down on flour, I've been restraining myself.
Pad thai is my forte.
- Really? - My goodness.
- What did she say? - She makes good pad thais.
- We brought you some flour today. - Okay.
This is our traditional wheat.
It's called the legless wheat.
- It's a native kind of wheat. - Yes.
It's a native kind,
so it might be very different...
from what you've been using in the past.
In Thailand, people don't really eat noodles...
- Yes. - made with flour.
They use rice noodles instead.
People in Thailand don't eat flour...
- for meals. - Is that so?
Do you have any dishes in mind?
I'll need to think about it.
- It might be hard for her. - I know.
- This is the most similar to... - Is this soy sauce?
Yes, these are three different types of soy sauce.
- Is it traditional soy sauce? - Yes.
Thailand uses soy sauce made directly with fermented beans...
just like how they do it in China,
so the soy sauce tastes very different.
This might be harder than I thought.
(It's not going to be easy.)
This is a kind of seaweed called fucales.
This is the strangest ingredient so far.
With our traditional wheat, our traditional soy sauce and...
our fucales, you will have to create a Thai dish...
- for us. - That's right.
(These ingredients look very distant from Thai cuisine.)
(Even if she graduated from a Thai culinary school, it's a challenge.)
(Confused)
(Chef Kim Yoo Ah is so confused at the moment.)
- The chef is very pretty. - What was that?
- She's beautiful. - She is.
(It's an open kitchen where they can see the cooking process.)
What matters is her dishes.
(You shouldn't define a chef by her looks.)
It doesn't matter if her food is bad.
(Then I will prove my skills to you.)
(She's cutting without hesitation.)
(Despite her confusion at first,)
(she is finished preparing the ingredients.)
(She is now crushing something in the mortar.)
What are you doing right now?
I'm crushing the paste.
You use the mortar to crush the ingredients when cooking Thai food.
I'm crushing them first and then I'm going to fry them.
(She is making a paste with peppers, some garlic, and cilantro roots.)
(But...)
(she just keeps on crushing.)
(Crushing with anger)
(Crushing)
She must be very angry.
(How did he know that?)
I'm so excited.
(Go, Chef Kim Yoon Ah.)
(After she's done with crushing,)
(she places some pork on top of the paste.)
(She's seasoning with sesame oil, sugar, and starch.)
(Mixing)
(After seasoning the pork,)
(she's boiling the noodles...)
(made with legless wheat.)
Don't you think it's too early to boil the noodles?
Is she cooking the noodles right now?
(Thinking of thin noodles)
I want spicy freshwater snails with thin noodles.
- I want it. - What about fucales with noodles?
Fucales with noodles sound good.
(I'll make something even more delicious.)
(After cooling the noodles in the strainer,)
(what is she going to do with them?)
(Frying)
(She's putting the noodles in hot oil.)
She's frying them.
- Is that ramyeon? - I don't think so.
No, she's...
She's frying the noodles.
Just like ramyeon noodles snack.
(It's a sensational transformation of legless wheat noodle.)
(Wheat noodle is fried well.)
She boiled the wheat noodle earlier.
But she's frying the boiled noodle.
I can't guess it at all.
(Gyeong Gyu can't guess the Dish in Style at all.)
I can't tell what it is.
- She's using soy sauce. - Yes, she is.
(Yoo Ah is using the traditional soy sauce now.)
(Add sugar first.)
(Then mix it with the traditional soy sauce.)
Shall we taste the soy sauce?
- Wait. - Try it.
Give me one spoon.
The 360-year-old soy sauce is...
not salty at all.
- Is it sweet? - Yes.
(They're about to try the traditional soy sauce.)
Gyeong Gyu! Wait.
(Wait, Gyeong Gyu.)
- What's wrong? - Cheers.
(Cheers!)
She's overreacting.
Why did she do that when we're just tasting the soy sauce? Try it.
I'll get the dropped...
(Gosh.)
She tried too much.
(Why is she overreacting?)
(Oh, gosh!)
It's so salty.
- I told you it's salty. - It's too salty.
It's not sweet at all.
- No. - That's not what he meant.
I meant the 360-year-old say sauce.
- It's too salty. - It is.
(Yoo Ah's tasting the traditional soy sauce too.)
(Gosh, it's salty.)
(She's making a sauce by mixing...)
(soy sauce, sugar, and fish sauce.)
(She put cooking oil on a heated pan.)
(She's stir-frying minced garlic.)
(She's adding vegetables like broccoli...)
(and salted pork.)
(Stir-frying)
I can smell it now.
- I can smell the food now. - Yes.
(Her mad skillful stir-frying is done.)
(Now she's adding chicken broth.)
(She's boiling them with the fried vegetables.)
(It's getting savory as she adds fucales.)
(She's adding the traditional soy sauce.)
(Then she adds eggs and mixes them together.)
She just added eggs.
(She's tasting the soup.)
(Won't it be salty?)
(She's nodding.)
She was smiling...
as she tasted it.
It was like "It's delicious".
(She nodded and said that it tasted good.)
She was just a crybaby before she started.
Look.
(The broth is getting richer...)
(as she added fucales and the traditional soy sauce.)
Who will be the first one to taste?
When we point at you,
you must name one symbolic food from the given region.
Oh, it's a good idea.
If I say Incheon...
There must be a symbolic dish from Incheon.
You'll fail if you don't name the dish.
Let's start with Chae Rim. I'll pick a region.
Masan.
- Braised spicy monkfish. - That's right. She did it right.
Oh, my goodness.
Then you pick a region.
Dok Island.
(Dok Island?)
There's one dish.
Isn't Dok Island a bit hard?
There's one dish.
What's there? Yellowtail amberjack?
No. Dok Island's known for shrimps.
(Dok Island is known for its shrimps.)
Shrimps...
Yes. She's right.
Oh, my gosh.
It was confusing.
Cheorwon.
(Cheorwon, Gangwon Province)
- Cheorwon. - An army base?
(Cheorwon is known for army base camps.)
Cheorwon is known for rice.
Army camps are more famous.
(Cheorwon is more known for army camps than rice.)
Okay. I'll give you a pass on this.
- She's so cute. - Yes, it was witty.
- Yangyang. - Yes, Yangyang.
Gosh. Surfing?
You're out. What is Yangyang known for?
It's known for chili.
(Chili?)
- Yangyang? - Isn't it Cheongyang?
Oh, it's Cheongyang. I'm sorry.
You are out too. It's Cheongyang.
How can you get confused with Cheongyang and Yangyang?
She's out.
- I'm sorry. - She's out.
Chae Rim's going to make it.
(He'll get to taste it first if he beats Sang Joong and Chae Rim.)
Udo Island.
- Udo Island? Jjajangmyeon. - Yes.
- What? - Jjajangmyeon.
No. It's wrong.
- Udo Island is known for... - Peanuts.
I see. Yes. It's peanuts...
Udo Island is known for peanuts.
Jjajangmyeon in Udo Island is so famous and good.
(Jjajangmyeon in Udo Island is very delicious.)
No. You are out too.
Chae Rim's the best player.
(Chae Rim's going to have the first bite.)
(While they were busy deciding on the first one to taste,)
(the stock is getting boiled down.)
(She's putting the thick soup and bits into a bowl.)
(She adds fried legless wheat noodle.)
(She's softly topping the dish with the fried noodle.)
- Oh, it's here. - Chae Rim's tasting it first.
(Oh, my goodness!)
- What is this? - Gosh, what is it?
(They are getting ready to take photos at the same time.)
I should put the noodle in the hot soup.
Yes.
You can put the noodle into the soup first.
You should have it with the soup.
(What is this dish? They've never seen something like this before.)
This is legless wheat noodle.
You handed this to me earlier.
(Fried legless wheat noodle)
I fried it once.
It gets chewy when it's melted in the hot soup.
So this is made from the wheat.
It's the gravy sauce.
I made it with the soy sauce.
You can have the fried noodle and the gravy together.
It's a Thai dish that originated from China.
- I see. - Enjoy your meal.
- Gosh, this is... - Thank you.
It's like scorched rice soup.
Yes. It's quite similar.
Scorched rice soup?
Get the hot soup on top of the noodle.
(Latna: A Thai dish with heavy gravy sauce and fried noodle)
That is how you have this dish.
I'm curious.
- How will she comment on this? - You have to wet it.
You can add a bit of vinegar.
It's Chinese-Thai.
(How will the Thai dish taste like?)
Try it.
(Chewing)
(Her eyebrows went up.)
There's Korea's traditional wheat and soy sauce.
- Everyone will love this. - Really?
It tastes very familiar because the soy sauce is Korean.
If we don't put this...
(The rest of them are tasting it too after Chae Rim.)
The noodle's so good.
Yes. It's crispy and soft.
Then there's soy sauce...
The soy bean paste is added too.
Yes. It's all well-mixed together.
It gives a deep flavor.
It's so good.
The more I chew,
the more I can taste the sujebi we had earlier.
- Yes, it tastes like that. - Yes.
- It's aromatic. - Yes.
(Gyeong Gyu's eating like a cow.)
It's like I'm having a snack.
You're right.
(Gyeong Gyu loves this fried noodle.)
It's good with the gravy.
(Chewing)
- I can smell the wheat. - Yes.
(Everyone's enjoying the fried noodle.)
It's like snack.
We can have it with instant seasoning.
You can't add that. This is a healthy dish.
I love having instant noodle without cooking it.
There's this flour flavor to that.
But it doesn't feel good when you have it alone.
But this is so aromatic.
- You're right. - Yes, it's very good.
(While everyone's enjoying latna,)
(our flavor detective is...)
(Having a spoonful of soup)
(Looking at the bowl)
(Having another spoonful of soup)
(He's having the sauce as if...)
(he's drinking water.)
(Even the flavor detective is having two bowls of it.)
I finished the whole thing.
I don't usually have the soup.
But I finished this.
The gravy is excellent.
(The gravy is amazing.)
I could smell...
the soy sauce we had earlier from this soup.
Then there's the soy bean paste.
She mixed all the soy sauces well.
They're a good combination.
Yes. That is why it tastes very familiar to us.
This is Korean style soup.
This is like the Korean version of tomyumkung.
Don't you think so?
It's not strong at all.
Its base is Korean soy sauce.
It's made with Korean soy sauce.
(Endangered legless wheat)
This is traditional ingredient.
It's good for health too.
It can be fried to have it as snack.
(This is our ingredient that we can sustain too.)
(We can transform it into a unique dish.)
(Next week, they're tasting the real autumn.)
(They're seeking for the ingredients in season.)
(But something is wrong.)
What is that?
(The ingredient looks eerie.)
- Oh, gosh. It startled me. - It scared me.
(The moment they're off-guard,)
(the ingredient will attack them.)
(This is the amazing flavor of the autumn.)
(Eat in Style)