[Previously on 'Eat in Style']
- Hello. - Hello.
You came so early.
The junior colleagues should come earlier and wait.
It's a great place. Where are we?
It's called Haemieupseong Fortress.
It's 1 of the top 3 fortresses in Korea.
Naganeupseong, Gochangeupseong, and Haemieupseong Fortress.
To protect the west sea of Korea,
this fortress was built.
It's called Haemieupseong Fortress.
Really?
- Yes. - That's good.
Are there ingredients here?
Did you bring your camera today?
Of course.
It's because I made the wrong impression.
What about your motorcycle?
It got spread.
What do you mean?
It was very hot last week,
so the motorcycle got spread.
- What do you mean? - It's broken.
It's broken.
- It doesn't work? - It's broken.
Is that so?
(He came to the shoot in a stylish way.)
(There's a heat wave in Seoul, Gangwon, and Gyeonggi Province.)
(He's exhausted within 5 minutes.)
(He travels 120km to enjoy riding on the freeway.)
(His motorcycle gets tired in the end.)
I couldn't bring my motorcycle.
Is what I expected happening?
I'm very relieved.
I really am.
(I feel good now that it's broken.)
- It's very good. - Right?
Remember the fermented kimchi that we had last time?
Did you crave it again?
I've been storing it.
I explained it to my family this morning.
The day after eating fermented kimchi,
- Did you smell? - I could sense...
the fermented smell from my body.
(She could sense the fermented smell.)
The smell lasted.
(Although it looked unfamiliar,)
(fermented kimchi stew presented a new taste.)
After eating it,
I felt great.
- It's rich in fiber. - That must be why.
I was very surprised.
(I also want to make a comment.)
It didn't hurt to poop.
It was so smooth.
(It didn't hurt to poop.)
It didn't hurt?
- It was... - Don't explain in detail.
- I mean... - So much came out.
I know.
(He tries to reason himself.)
It's a natural part of the body.
Pooping was so smooth.
Today's ingredient...
is also good for your health.
- Is that so? - I think so.
Before you go,
we invited a guest to join you.
Was our guest Ayumi last week?
"Ayumi"?
- Wasn't she Ayumi? - She was IU.
- IU. - Who's Ayumi?
Is IU coming back?
She'll be here now.
(Will you come back?)
(She just laughs.)
(Tomorrow?)
(She promises to come back.)
(Will her promise...)
(become reality?)
Is that her on the motorcycle?
- On the motorcycle? - On a hot day like today,
there's someone riding a motorcycle.
(That person is like me.)
That's impressive.
My goodness.
(Did he see someone?)
By the way...
(She looks familiar.)
(He smiles shyly.)
(He walks away.)
Is that her?
She's here.
- She's here. - Hello.
(Hello.)
(Laughing)
(The fifth member is IU.)
(He's happy to see her.)
Welcome back.
(IU is back as she promised.)
(He doesn't know what to do.)
No, I'm okay.
Yesterday...
I know that you're very busy.
I hoped that you'd come back.
What I said was half genuine...
and half joking.
- You fell in love with... - Kimchi.
fermented kimchi.
- It was so delicious. - You want to taste it again.
Would you keep coming on the show?
(Would you keep coming on the show?)
Isn't that the plan?
Why can't you talk to her properly?
Is that intentional?
- No. - Then why?
I'm shy.
He says that he's shy.
- Are you shy? - Yes.
Why do you have your hands together?
(He has his hands together because he's shy.)
Please find precious ingredients today.
Bring them to a chef in Seoul.
He'll make an amazing dish again.
Here's a numerical hint...
about today's ingredient.
(A numerical hint is given.)
He keeps giving us numbers.
(Is it a numerical hint again?)
(It's a hint regarding an endangered ingredient.)
(What number will the clock show?)
(The number for the endangered ingredient is 160.)
160?
160 people have eaten it so far.
It's the amount of the ingredient that remains as of now.
160?
160g?
- 160. - 160t?
The amount is 160?
160t is a huge amount.
(Isn't a ton too much?)
160t is...
160g is too little.
It can't be 160t.
160kg would make sense, right?
My weight is 70kg.
It's three times heavier than I am.
- Shall we go? - Where are we going?
Sang Joong didn't bring his motorcycle, so you'll take a car.
(Everyone is relieved.)
Did you only bring your helmet today?
Yes, he did.
(Thank goodness.)
He wants to eat a lot today. Let's go.
It could be 530m².
- 530m²? - Yes.
- The surface area where it's grown. - I see.
I had no idea that this would happen today.
We have to find it soon.
I'm glad that my motorcycle is broken.
(I'm glad that my motorcycle is broken.)
He's so happy.
My motorcycle couldn't stand the heat.
I'm curious what 160 means.
Chae Rim mentioned 530m².
That's a likely answer.
- 160? - 530m².
The surface area where it's grown...
- Right. - is decreasing.
Only 530m² remains?
It could be 160 of an animal.
"160 of an animal"?
Doesn't that mean that it's an endangered species?
Can we eat it?
Can we eat it if there's only 160 of it?
- What if it costs 1,600 dollars? - 1,600 dollars?
It could be a luxurious ingredient.
It could cost 1,600 dollars.
Our budget would be...
(He's worried about their budget.)
Is it a vegetable...
or some kind of meat?
It could be a type of pickled fish because it's close to the west sea.
There's a lot of pickled fish that we haven't tried yet.
What type of ingredient do you hope it is, IU?
Since it was kimchi yesterday,
(Since it was kimchi yesterday,)
Then what?
- I hope it isn't a vegetable. - Meat?
- Yes, it could be a type of fish. - Fish.
- Fish? - It could be seafood.
I hope it's a raw ingredient.
It was kimchi yesterday.
It was already seasoned.
It could be Gueok cabbage.
- I mean a raw ingredient. - I see.
- Without being fermented? - Yes.
You want the original ingredient.
Seosan is known for six-piece garlic.
It's a specialty.
It could be related to garlic.
I did some research as well.
- Research what? - It's known for its Ecklonia cava.
- What's Ecklonia cava? - What is Ecklonia cava?
It's similar to seaweed.
Seaweed?
(Are you sure?)
Did I do too much research?
(He isn't confident.)
160.
(They arrive near Hongseong.)
- Where are we going? - Hongseong.
Hongseong?
(I've heard of Hongseong before.)
Hongseong is known for beef.
(Hongseong is known for beef.)
- No, that's Hoengseong. - That's Hoengseong.
(It's Hoengseong that's known for beef.)
Is there Korean beef in Hongseong?
(Laughing)
Loco has a strong personality.
We should try to understand him.
It's true.
(The hint for the second endangered ingredient is 160.)
Here's the second endangered ingredient.
Let's take a look around.
(This is what they find.)
- Goodness. - 300 years?
(Something is 300 years old.)
(Its taste is impressive.)
It's interesting.
It's delicious.
It's definitely attractive.
It's stew that our bodies crave.
It's absorbed by our body and our DNA.
This is great.
(What's the ingredient?)
All right. I think we're here.
(Hongseong is where the second ingredient is.)
We're here.
I see the ingredient expert.
There's the ingredient expert.
(Someone welcomes them.)
- Welcome. - Hello, sir.
- Hello. - Hello.
All the members from last week are here.
- IU is joining us again. - Really?
- Hello. - Hello.
Hello.
I met you briefly last time.
She was very moved last week.
She'll join us from now on.
What's this?
- This is... - There are flowers too.
Yes, come in.
This is the second...
- Really? - ingredient.
Come inside.
Take a look at the ingredient.
(The ingredient hint is 160.)
On our way here, we hoped that it wouldn't be a vegetable.
We hoped it would be different from last week.
You'll find out once you see it.
I see crockpots.
Is it something fermented again?
It will be similar.
Gosh, she's over here.
(The second ingredient expert welcomes them.)
Hello.
It's nice to meet you. Hello.
She's over here.
- This is what I mentioned before. - I can smell soy sauce.
(There's a strong smell of soy sauce.)
- Let's take a look. - Hello.
(The greenhouse is full of crockpots.)
We took a look inside crockpots last week.
Are we opening them in order?
Shall we open them together?
Just take a look.
We won't recognize what it is.
(Is it something fermented?)
I guess so.
This crockpot is 300 years old.
- 300 years? - Yes.
(The ingredient is kept in a 300-year-old crockpot.)
The crockpot is 300 years old.
It's made during the late Joseon Dynasty.
- Really? - It was recreated...
based on research.
- This? - Yes.
I wonder what it is.
(What's the second endangered ingredient?)
It's red bean paste.
- Red bean paste? - Yes, it's red bean paste.
It's made from fermented red bean blocks.
- Do you see red beans? - Yes.
(I need to take a photo of it.)
Back in the day,
(It's traditional red bean paste.)
during bad years of harvest,
red beans were used to make fermented red bean blocks.
It's delicious.
Red bean paste?
(Fermented red bean blocks?)
- It's red bean paste. - It is.
When was it restored?
It's been about 4 to 5 years.
- Since it's been restored? - Yes.
(It's restored based on a newspaper from Joseon Dynasty.)
This is unbelievable.
This is when they fermented red beans.
During a bad year of soybean harvest,
the government mixed soybeans with red beans...
and distributed them to people.
It's not the red beans that we eat...
for shaved ice. It's a different type of red beans.
It's Korean red beans.
- Is it made with Korean red beans? - Yes.
(It's the maestro of red beans.)
(A mix of soybeans and red beans)
(It's made the same way that doenjang is made.)
(It's good for atopic prone skin and getting rid of freckles.)
There wasn't much food available in Korea.
People were starving and getting weak.
The government decided to feed the people even if...
it wasn't soybeans. The idea comes from the love of the people.
The paste is delicious.
I see.
Your voice as you explain it...
makes me want to taste it.
- It's moving. - Thank you.
She explains well.
When you taste the paste...
- Do we taste it now? - Yes.
You can taste it.
You need to try it fresh to taste it properly.
You're in good condition,
- so you should try some. - Sang Joong should.
- Go ahead. - Me?
- You're in good condition. - You're selected.
Take some with your fingers and taste it.
(He's the first one to taste it.)
You can taste the red bean grains.
(He's objective when it comes to evaluating tastes.)
(What will he say?)
It's salty.
(He's curt and objective.)
- Is it delicious? - It has a sweet aftertaste.
Aftertaste?
It does have a slight sweet aftertaste.
Unlike regular doenjang, it doesn't have a strong smell.
Red beans reduce the smell.
Chae Rim is next.
(Next is Chae Rim's turn.)
Try some.
I love red beans.
This is red bean paste.
Right, I've never heard of red bean paste before.
(She takes a bite.)
(IU takes some too.)
There's a saying used for gullible people.
They believe that fermented soybean blocks are made with red beans.
Some don't believe that fermented bean blocks exist.
Right.
- Red beans. - Actually,
it's less salty.
There was a scholar during the late Joseon period.
He said that he loved sweet red bean paste all his life.
He wrote it in a book called "Saekyung".
It's delicious.
(It's delicious.)
(It's hard to stop.)
It's hard to stop eating it.
What are all these?
Each of them was fermented for different periods of time.
They're made in different ways.
They're made in 5 to 6 different ways.
- We're giving a try. - We test different methods.
- Are all of these red bean paste? - Yes.
This is seed paste that isn't for sale.
Is it like aged garlic?
- Right. - Yes, it's seed paste.
A scoop of older paste is added.
Old broth is used over and over...
- at jokbal restaurants. - Right.
It's the same for red bean paste.
It's similar to soy sauce and doenjang.
That's how to maintain the taste.
Has it been 160 days?
It weighs 160kg.
We take a scoop of 1kg.
(This is what 160 means.)
We add 100kg and mix them together.
160kg?
- That's it. - We mentioned it before.
- Was the hint 160kg? - Yes.
That's amazing.
It's impossible to steal it because it's heavy.
(We can't carry 160kg and take it.)
We can take 1kg of it.
- Yes. - That's right.
Do you have fermented red bean blocks?
Yes, I'll show them to you.
- Fermented red bean blocks? - Yes.
In that case,
you may leave the meeting.
(You may leave the meeting.)
- "Leave the meeting"? - Shall I?
We'll discuss in detail.
- Let's go. - Come this way.
(It's where fermented red bean blocks are stored.)
It smells, doesn't it?
- It smells like the countryside. - It smells like the countryside.
It reminds me of the past.
Are they all fermented?
Isn't this regular...
It's different from fermented soybean blocks.
Right.
Are these fermented red beans?
Yes, these are fermented red bean blocks.
These are it.
Regular fermented soybean blocks are rectangular.
They're made in the autumn,
but these are made in January.
We make them in January, and they're round.
They're round with a hole in the center.
They're shaped like donuts.
It's because...
red beans go bad easily.
They spoil quite easily.
We make holes in them...
and put a string of hay through them.
Then we hang them.
These are fermented red bean blocks.
This is fast-fermented bean paste.
- Fast-fermented bean paste? - Yes.
Doenjang is lightly salty,
and fast-fermented bean paste tastes slightly sweet.
It doesn't smell a lot.
- Fast-fermented red bean paste... - Is it made of red beans?
has a slight sweet taste to it.
It smells less, and it's delicious.
Stew made with it would be tasty.
Red bean doenjang jjigae.
You may go out. I'll let you taste it.
(They're excited about red bean doenjang jjigae.)
(Making fermented red bean blocks)
I've never been at a place like this.
I feel healthy already.
- Pardon? - Living here...
would make me healthier.
(The green environment feels healthy.)
Wouldn't it be boring?
You learn to enjoy the boredom.
You must be very hungry.
I'm very hungry.
We're always hungry.
- I'm hungry. - I'm hungry.
As soon as I tasted red bean paste,
I thought it was very good.
I sensed it instantly.
(Gyeong Gyu falls in love with red bean paste.)
It's healthy food for the summer.
(Healthy red bean paste)
(What kind of dish will red bean paste make?)
(She's preparing...)
(red bean paste jjigae.)
(She adds kelp and anchovies to make refreshing broth.)
(She adds a scoop of red bean paste.)
(She adds vegetables including squash, mushrooms, and onions.)
(Red bean paste jjigae)
(The ingredient expert arrives.)
He's here.
Come this way.
Mr. Ingredient.
I think...
you like things that are fermented.
No.
There will be diverse ingredients.
You won't give us fermented ingredients...
until the last day of the show,
will you?
- Right? - You never know.
The start says it all.
This is what you saw before.
It's made in Korea, right?
These are traditional red beans, and these are regular red beans.
Are these used to make shaved ice?
Yes.
(They're sweeter and sourer.)
(The grains are thinner.)
To make red bean paste, regular red beans aren't used.
It's made only with these red beans.
Not necessary,
but these are tastier.
(Traditional red beans taste better.)
During bad years of harvest,
soybeans were rare.
Fermented soybean blocks are made with soybeans,
but there was an order to make them with other ingredients.
I see.
It's made with...
30 percent red beans and 70 percent soy beans.
That's how it's made.
Pheasants instead of chickens, right?
- It's not completely red beans... - Or is it the inverse?
Isn't it pheasants instead of chickens?
- Pheasants instead? - Yes.
Red beans were used instead of soybeans.
You didn't know there was red bean paste,
- right? - Yes.
If you take a closer look,
- Red bean paste - you'll find things like this.
If we want to know,
we look up and try to find...
new tastes.
However, they need to be introduced to an extent...
- for us to be interested. - Right.
That's how we can find them.
We only focus on ingredients that are...
manufactured in bulk.
We don't take interest in other things.
We're used to that.
It's red bean paste jjigae.
At barbecue restaurants...
or at home,
- doenjang jjigae is served. - Right.
If people also serve red bean paste jjigae,
their business would succeed.
I only think about this.
When you start to farm...
He should grow red beans too.
You can make something else in a crockpot.
I just need to store it in a crockpot.
I have to grow red beans too.
I'll be a Living National Treasure in a few months.
You're establishing...
the big picture step by step.
(Gyeong Gyu's farming project is in process.)
I'm going to farm.
(He gives up on his career.)
You can do it.
(Red bean paste jjigae is cooked while he prepares his farming.)
Do you like doenjang jjigae, IU?
- I do. - Really? What about...
cheonggukjang?
- I like that too. - Really?
(IU isn't picky about food.)
She isn't picky about food.
- You aren't. - I'm not.
Last week's fermented kimchi jjigae...
wasn't what we expected at all.
We thought it would taste like something fermented.
It didn't look like kimchi jjigae at all,
but it tasted like it.
Let's try to predict today's dish.
Wouldn't it be the color of red beans?
Colored like red beans?
- Doenjang jjigae. - Jjigae.
- It'd be dark. - It may be like red bean porridge.
- I'm curious about its color.
It's a type of jjigae,
so tofu will be added.
That sounds delicious.
It may include...
- pork or beef. - That sounds good.
- Potatoes. - Potatoes.
Such ingredients might be added.
(What will red bean paste jjigae look like?)
I can smell it.
- I'm here to take it. - Hello.
I'll bring the jjigae.
Okay.
(They help each other carry the food.)
(It's food.)
- Here they are. - What is it?
The rice is made with red beans.
- I like red bean rice. - Rice has red beans.
It's a festival of red beans.
Everything is made with red beans.
It's a festival of red beans.
(It's a festival of red beans.)
It'd be delicious in a wrap.
(It's a simple yet friendly meal.)
(Vegetables grown in the garden)
The jjigae expert will bring the jjigae.
- She's coming. - Of course.
(Pickled radish made with red bean paste)
(Red bean paste is also served.)
(He smells it.)
The red bean rice is...
It's delicious.
It smells like red bean bread.
(This is it.)
It's like red bean bread. We're eating bread.
It'd be good by itself.
This must be red bean paste.
That's it.
(Sang Joong tries red bean paste first.)
That's red bean paste.
(He enjoys it.)
(Loco tastes red bean paste as well.)
Put some red bean paste on rice.
(This tastes like...)
I can taste red beans in the paste.
(Gyeong Gyu already starts to make a wrap.)
Put some red bean paste on rice.
Make it like this.
(He tops rice with a lot of red bean paste.)
(He puts a wrap in his mouth.)
(Impressed)
(Does it taste that good?)
It's strong.
(His mouth is full of red beans.)
It gets rid of heat. How shall I put this?
Jjigae is coming.
It's sweet.
(Red bean paste jjigae arrives.)
Goodness.
(Reverent)
(More reverent)
(When the jjigae arrives,)
I served generous portions.
(everyone analyzes it.)
(He analyzes how it looks.)
It's the color of doenjang jjigae.
It's not what we expected.
It smells like it too.
(She analyzes the smell.)
(Gyeong Gyu takes photos.)
(Humble yet friendly red bean paste jjigae)
(It's a complete meal of red bean rice.)
(It looks like doenjang jjigae. How will it taste?)
Enjoy.
- Thank you. - Thank you.
- Is it made with...
the paste from the 300-year-old crockpot?
Yes.
(It's made with a big scoop of red bean paste...)
(that's been fermented in the 300-year-old crockpot.)
(It's the red bean paste jjigae with whole beans.)
I will taste it first.
(The hungry Gyeong Gyu tries it first.)
(Their mouths water.)
It's in the best 10.
Among all the doenjang jjigae I've had, this one is the best.
- It's red bean jjigae. - Red bean jjigae, I mean.
- It's the best one then. - It's the best one.
I've never tasted doenjang jjigae like this.
Does it taste different?
It tastes like doenjang jjigae. But...
it's got the red bean flavor.
It's very strange.
(Does it have the strange red bean flavor?)
(He carefully analyzes the taste.)
Is it different?
(Loco is very curious.)
When you first have it, it feels very dense.
Yes. It's not light.
An ordinary doenjang jjigae is...
light and sweet.
But this feels...
very thick when you taste it.
It's as if it's saying it's not to be taken lightly.
It's heavy.
I've never tasted something like this before.
This is refreshing.
Isn't it?
This would be the perfect ending...
to a beef barbecue meal.
(The flavor bursts towards the end.)
- When you first taste it... - It's delicious.
I will try it with the red bean.
It's more like fast-fermented bean paste soup.
It's hard to put into words.
(He's impressed.)
When you eat it with the red bean,
it's...
- Is it like red bean shaved ice? - very original.
- Is it? - Yes.
(She eats one spoonful of rice...)
(and a spoonful of red bean paste jjigae.)
(She slowly chews everything.)
Each doenjang jjigae...
tastes different,
but a lot of them have bitter taste.
But this one lacks the bitter taste,
and that makes it feel lighter.
I don't like bitter taste.
So I really like this one.
- It's sweet. - It's sweet.
It's sweet.
(When you first taste it, it feels thicker than doenjang jjigae.)
(But it's got the sweet aftertaste of red bean.)
It's the food made with love.
(The red bean made with love fills his mouth.)
Food that's made with much care...
never disappoints you.
This is amazing.
- I can just go on and on. - What was that?
- I can just go on and on. - You can just go on and on.
It tastes very special.
(It becomes IU's comfort food.)
(She takes a big spoonful of mushroom and sou.)
(She eats a spoonful of rice before she finishes the soup.)
(She takes a spoonful of tofu and soup.)
(Then she eats another spoonful of rice.)
(It makes her happy.)
(She enjoys eating the chunks in the soup.)
(And she loves rice.)
(Loco makes a lettuce wrap...)
(with red bean paste.)
I love this.
(Did he get two leaves because it might be salty?)
(What do you think of it, Loco?)
No matter how much you put into the wrap,
- it's not... - It's not salty, is it?
It's not salty.
- It's delicious. - It's good when mixed with rice.
Mix it with rice.
(Sang Joong stops eating and seriously looks at something.)
Even the flies like it. Don't they?
They love it.
They are all gathering here.
(The flies are feasting on the red bean paste.)
(The red bean paste is in front of me.)
(It came inside my mouth.)
(I will talk with my lips. Say red bean paste.)
(I am eating red bean paste without realizing it.)
(The fly will tell you how I feel.)
(I love red bean paste.)
(He ends up eating only the red bean paste.)
You like the red bean paste.
Yes. I really like...
the red bean paste.
(He's been eating passionately.)
Will you eat two bowls of rice?
I find this red bean paste...
This red bean paste flavor...
is very original.
You can taste the red beans.
- Can you taste the red beans? - I can.
(He can taste the red beans in the red bean paste.)
And...
It's not salty, so I can't stop...
- You mix it with rice. - mixing it with rice.
The red bean paste is like a dish on its own.
You can eat this for breakfast and dinner.
You can spread it on a slice of bread.
On toast.
(He should eat it with bread too.)
I think they will go well together.
I think it will go well with bread.
(I should give it a try.)
In the past couple of years,
people have been concerned about Korean meals...
being too high in sodium.
But if you cook doenjang jjigae...
with the red bean paste,
you wouldn't have to worry about eating too much salt.
(Can the red bean paste jjigae be an alternative to doenjang jjigae?)
[Kocowa Ver] SBS E02 Eat in Style "Red Bean Paste" -♥ Ruo Xi ♥-
The lights are on.
(It's time to give an assessment.)
You go first.
You have to pay for what you eat.
I think...
If you drink a lot,
you can eat this the next morning.
It would be perfect for curing hangover.
(It would be a perfect way to cure hangover.)
I recommend everyone to eat red bean paste jjigae.
It instantly comforts your stomach.
And it's refreshing.
It's the best...
- Hangover soup. - It's the best hangover remedy.
When you take a first mouthful,
the soup spreads in your mouth.
And it reminds you that you are Korean.
(He's dragging on again.)
My body calls for it.
It's the jjigae my body craves for. It's the red bean paste jjigae.
It's not me who's eating it. It's my body.
My DNA craves for it.
It's really nice.
(Gyeong Gyu thinks it's the hangover cure his body craves for.)
I don't feel hot anymore.
(Gyeong Gyu's exaggeration let's him get through.)
(It's now IU's turn.)
I...
- Did the light turn on? - Yes.
- Can I just talk like you did? - Go ahead.
The red bean paste soup is amazing.
But I want to talk about the red bean paste.
It's different from soybean paste.
Isn't it slightly sour?
Is it just me?
- It's got the sour flavor. - You mean the red bean paste.
Right. The red bean paste is a little sour.
That's it.
She's right though. It is sour.
- It's sour. - That makes it delicious.
(It's the Sang Joong's turn.)
It's delicious.
(He is the cool-headed taste detective.)
I will be very objective.
When people are presented with this...
without knowing anything about it,
I think they will all think...
it's doenjang jjigae.
I think they will be amazed when they hear that...
it's actually made with red bean paste,
not soybean paste.
They will be surprised.
(It may look like doenjang jjigae, but it's got a surprise.)
(Why did she bring another earthen pot?)
What's that?
This is fast-fermented red bean paste,
which I told you about a while ago.
- Finally, it's here. - I wanted you to taste this first.
I left some rice for that.
It's fast-fermented bean paste.
- Should I put it here? - Yes, you can put it there.
- Can I see it? - Open it.
(How would fast-fermented bean paste look?)
(The red bean has strong presence.)
I can see it.
This is amazing.
(It's made with fast-fermented red bean paste.)
(It's fast-fermented red bean paste soup.)
(They smell it first.)
It smells just like fast-fermented bean paste soup.
(It looks delicious.)
- Taste it, IU. - I will taste it.
Try it.
(Her spoon naturally moves towards the soup.)
(How does it...)
(taste?)
This is mild too.
- It's mild. - Mild?
Yes. This is very mild too.
The texture of the bean and the soup...
match very nicely.
The texture of the soup...
goes well with the texture of the beans.
They are both dense.
They are nice and thick.
(He pours a ladleful of it onto his rice.)
It would be perfect with rice.
- Do you want some? - I will get some too.
(He mixes them together and eats a mouthful.)
You're right.
It's just like the ordinary fast-fermented bean paste soup.
But it's very mild.
It's the very mild flavored fast-fermented bean paste soup.
(It's got a very mild flavor.)
(They all get a ladle of soup to eat with rice.)
- I will give you mushrooms. - Right.
It's just like a fast-fermented bean paste soup.
(Loco finished 1 bowl of rice.)
The flavor is really mild though.
- Thank you. - It's like a mild version.
(I can't wait.)
Can you put some here? I think I'll just eat the soup.
Right.
- You can eat this first. - Thank you.
I will give you some of mine.
This rice is...
Really...
- Are you touched? - Yes.
(I am very touched.)
It's like...
I can't believe I'm eating IU's rice.
It's clean.
I know. I'm just happy.
It's an honor.
(It's an honor for him.)
(He eats IU's rice with fast-fermented red bean paste soup.)
(It's his first time to taste it.)
(How would the fast-fermented red bean paste soup taste?)
If it's this mild,
- even foreigners could try it. - They could.
- It's mild. - It...
could almost be served as a soup on its own.
Right.
I believe the food you eat...
affects your personality.
If you eat too much of spicy or salty food,
you would become a bit...
I don't eat salty food.
For my personality.
I need to calm myself down a little. I shouldn't eat salty food.
(He needs to calm himself down.)
If I eat more salty food, I won't be able to mingle with other people.
- Is it that bad? - Yes.
(He's serious for no reason.)
But this jjigae is...
I should've eaten this growing up.
Only then I would've become a good man.
This is not salty. It's nice.
- You're perfectly fine. - I have a lot of problems.
You don't know me well.
You've only seen me twice.
Do you want to see it?
I need to keep a safe distance from you.
(She realizes she needs to keep a safe distance from him.)
Why should we protect and eat this red bean paste?
If someone asks me, I would say...
it's because it's got mild flavor.
- Right. - Yes.
- It's not pungent. - Growing children...
don't like food with...
strong smell and flavor.
This will make it easier for them to get used to our traditional food.
The fast-fermented red bean paste soup or red bean paste jjigae...
would do the job nicely.
For that reason, I want the red bean paste to be...
- conserved and to become popular. - The red bean paste jjigae...
- should be for children. - Elders would love it too.
- That's a good point. - Right?
It would be also perfect for the elders...
and those who are concerned about their health.
(The flip clock flips again.)
- The number... - The number changed.
That's how much red bean paste we've eaten.
- We ate 1kg of it. - We ate 1kg of it.
I see.
They made 160kg of it 3 years ago, and we ate 1kg of it.
We are eating it again in the evening.
We will lose one more kilogram of it.
I think the chefs will...
make a great sauce out of this.
Right? They will make a great sauce with this.
I think this will be a very difficult challenge.
They have to preserve the red bean flavor.
(Shortly)
(The red bean paste sauce will become a reality.)
(The red bean paste sauce turns into a French dish.)
(The red bean paste will be transformed in an unimaginable way.)
Did you enjoy it?
It was the best.
We each got several kilograms of it.
- I see. - Yes.
Since you enjoyed your meal,
we will now go find the second ingredient, which is just nearby.
That food was gifted to Cheoljong of Joseon.
- To the king? - To the king.
- We should go there then. - It's nearby.
- We should go there. - Just follow me.
I need to eat the king's food. My family is Lee family from Jeonju.
- Me too. - Is your family from Jeonju too?
We have to eat that food.
(The relatives unexpectedly reunite.)
It's our family food.
I will lead the way. You can follow me.
Let's go.
- Bye. - Bye.
It would've been really delicious...
if the red bean paste jjigae had beef in it.
Mince beef would've made it even nicer. Right?
Finely chopped potatoes also.
Potatoes would've made it even better.
It would've.
(They soon become silent.)
(He becomes conscious.)
I think the area we just visited...
had a lot of towns named after actors.
There was "Gong-li".
There was an area called "Shinyang" too.
(Is Park Shin Yang from Shinyang?)
- Is it true? - Shinyang was named after him.
- Is it true? - It was called "Shinyang".
Then we entered that town.
- Is it really true? - It's true.
There was an area named "Shinyang".
Is that where Park Shin Yang was born?
- No, right? - It's just called "Shinyang".
What about "Gong-li" then?
(Gyeong Gyu got tricked by Sang Joon's dad joke again.)
This is why I can't sleep.
I never knew he was into fishing too.
I knew Deok Hwa was really into fishing.
But he's terrible at fishing.
(She's sleepy.)
It's really fascinating, isn't it?
(Why can't I stop closing my eyes?)
Are you all right?
What do you mean?
- You look tired. - Me? I just feel drowsy.
(She feels drowsy.)
(It's because of the grand lunch they had.)
I think it's not something you eat as a part of a meal.
Wouldn't it be something the king ate as a dessert?
- A dessert? - Yes.
- You might be right. - Right?
- We already ate lunch. - We already had a meal.
It feels strange, doesn't it?
Gongju is famous for chestnuts.
- They are famous for chestnuts. - Chestnut?
They have Korean chestnuts.
- Korean chestnuts? - Yes.
- That would be delicious. - We can eat it as a dessert.
- Chestnuts? - Maybe we will get finger flicks.
(He makes an original dad joke.)
I am curious.
(After the two dad joke attacks, they arrive in Asan.)
Do you have any ideas?
(Which ingredient would await them in this green town?)
Welcome.
(Mr. Kim is as swift as wind.)
He always arrives before us.
This is the folk village.
Our second ingredient...
is in this village.
(Mr. Kim points to the back.)
That's today's hint.
Is it lotus?
- Lotus? - Lotus.
The lotus field is the hint.
There are so many lotuses.
(What's the ingredient related to lotus?)
It's beautiful.
It doesn't have anything to do with lotus that only grows here, does it?
It's only produced in this region.
Like you said, I think it's a dessert.
It's a dessert.
It's called "Champan Residence".
This house was modeled after Nakseonjae of Changdeok Palace.
Let's go inside.
Hello.
- He's the head of the family. - Hello.
Thank you for visiting us in this scorching heat.
- "In this scorching heat". - Thank you for coming.
Are you both the masters?
I am not a master.
(He says he's not the master.)
She's the master.
You are the husband of the master.
I heard you are going to be making yeonyeopju today.
(She's making yeonyeopju today.)
What?
(Yeonyeopju?)
They will help you.
- Really? - Yeonyeopju?
Yeonyeopju?
- Yes. Yeonyeopju. - Wait.
Do you mean an alcoholic beverage?
That's right.
(Great.)
(We are making an alcoholic beverage?)
Your family brewed Yeonyeopju...
- and gifted it... - Right.
- to the king. - Yes.
Do you use lotus leaves? You use those.
I thought you'd be the happiest.
I love it.
How did you think of making an alcoholic beverage...
with lotus leaves?
It was drunk by the king.
The king demanded a drink...
for medicinal purpose.
(Rewind)
How many generations have passed since the invention?
- 5 generations. - 5 generations.
(The secret recipe of Yeonyeopju has been handed down for 5 generations.)
Because today is the day to make Yeonyeopju,
you guys will need to give us a hand...
and also watch the process at the same time.
Sir, sir.
Which ones are suitable to be turned into alcohol?
Ones like this. The small ones.
- The small ones. - Yes.
(For 1 jar, 3 small lotus leaves are sufficient.)
Those ones. Those ones should be good enough.
- And then you combine with rice. - With yeast.
- You combine it with yeast. - Yes.
These are the ones I picked up earlier.
Isn't it hard to walk on this road?
(Loco is excited to carry the lotus leaves around.)
- I'm fine. - Are you sure?
Yes.
(While they are picking up lotus leaves with the master's husband,)
(the master, Chae Rim and IU are adding water in the yeast.)
- There you go. - Thank you.
It smells so nice.
You have to gently mix with your hands now.
You have to gradually add the water into the bowl.
- Is there a certain ratio? - What was that?
(The ratio is supposed to be kept as a secret.)
- There is. - Okay.
That's your secret recipe, right?
(She quickly picked up that the ratio is her secret recipe.)
- That's right. - I'm not supposed to ask you, am I?
You can...
because even if you learn the recipe, it won't taste the same.
You're right.
That confidence.
Do I have to mix it more?
- I think it's mixed up well. - Okay.
You're very good.
(IU did a great job mixing the yeast with water.)
I didn't expect such strength from you guys.
We'll come back when you're short on hands.
(As the yeast is mixed up with water, lotus leaves have arrived.)
Now we add the lotus leaves into this bowl of yeast.
(Step 1: Cook the nonglutinous rice and glutinous rice.)
The recipe requires yeast.
(Let it cool.)
(Mix the yeast, lotus leaves, and water together.)
(Step 2: In a pot, put the lotus leaves...)
(and rice mixed with yeast layer by layer and let it age.)
(Step 3: Keep it in a cool place...)
That wasn't very hard.
(for approximately 10 days.)
When did you make this?
- It's been about 10 days. - About 10 days.
So it's been 10 days since they made this.
The one I made earlier...
(The master is showing yeonyeopju that she made earlier.)
has now been turned into alcohol.
Now we have to put this colander.
There it is.
You made this two weeks ago?
That's right. This one's ready to drink.
(This yeonyeopju has been aged for 2 weeks.)
- Look at that. - My goodness.
- What do we do now? - With this...
We have to put a colander inside to get the alcohol.
- You put this and press it inside? - Yes.
Where are you going to put the separated alcohol?
Don't you have to ladle it out?
Wouldn't the liquid leak?
(Step 4: Drain the aged yeonyeopju with a colander...)
So that's how the separation works.
(and pour it out as a final step.)
My goodness.
You should drink this with some food.
Food?
With this drink, we usually...
eat pork belly wrapped in lotus leaves.
It's time for you guys to relax and enjoy the food with the drink.
Did you make this yourself?
Yes, I wrapped the pork belly in lotus leaves.
(Boiled pork belly wrapped in lotus leaves is a perfect complement.)
(Snacks, boiled pork belly and yeonyeopju)
Anyway...
- Help yourselves. - Okay.
- Taste them. - I'll go first.
I'll try the drink first.
I feel like I became a king.
- You're right. Cheoljong drank it. - Right.
Yes. Cheoljong drank this.
(Lee Deuk Sun, not necessarily the master but the master's husband)
Cheoljong, the 25th king of the Joseon Dynasty.
My gosh. This isn't alcohol.
- Is it medicine? - It's medicine.
I mean it when I say it's not alcohol.
You can't smell the alcohol inside at all.
(How can it not smell like alcohol?)
But I can kind of smell it as I speak.
I'm serious. I can only smell the alcohol when I speak.
When I drink it, I can't smell the alcohol inside.
You guys should try it as well.
Would you put this in your ranking of top 10 drinks...
- you tried in your life? - I would.
As a drink that doesn't smell like alcohol,
it is definitely the top one. I'm not kidding.
It's medicine.
It feels like it's going to help my blood circulation.
- I know, right? - Yes.
- It helps the blood circulation. - It also helps clear the blood.
- You get what I mean, right? - Yes.
- It's good. - I told you it's good.
(What is this taste?)
- It tastes like makgeolli. - It does.
It's like medicine.
(Meanwhile, Sang Joong is still smelling the yeonyeopju.)
(Why isn't he trying it already?)
Sir, Kim Sang Joong cannot...
drink at all.
This is medicine. He can try a little.
Just have a sip. A sip wouldn't hurt.
That's not possible.
Even with one sip, he'll be drunk.
He won't be.
I'm sitting right here beside him. I'm sending him my energy.
- Just have a sip. - It's like medicine.
It's good for your blood circulation.
- Am I right? - Yes.
- It helps the blood circulation. - It also helps clear the blood.
Yes.
(Is this what herbal liquor is?)
- It's good. - I told you it's good.
- It's not bitter at all. - That's right.
Why isn't this bitter? It's bitter to me.
I can't drink as well,
but the scent of the lotus leaves overthrow that of alcohol.
- It does? - Yes.
This is my third shot...
and as I'm drinking,
I can only see the good in people.
(He can only see the good in people.)
This is what I like about drinking.
Don't forget that we're not here to drink,
but we're here to try an ingredient.
Let's bring the yeonyeopju with us.
What are you going to do with it?
I'm going to bring it to a chef...
and ask him to prepare some food that could go well with the liquor.
(Asking for food that goes well with the liquor sounds very backwards.)
You're asking him to make food for the drink rather than to use it.
It's not such a bad idea. Making food for the drink...
and trying it with the drink together would be nice.
I'm very curious about how a person in her 20s would describe...
the taste of yeonyeopju.
- I would like to hear it. - Let's hear it from her.
How did you like it?
It's a taste that young people like these days.
The alcohol percentage isn't too high.
It has a sweet taste to it as well.
Which is why...
- You're right. - All right.
To be honest, I'm feeling a little tipsy.
(I'm feeling tipsy.)
Your face is turning a bit red.
(IU is drunk talking.)
She's so cute.
We will deliver this to a chef...
when we're back in Seoul...
and ask for some nice food that will go well with this drink.
(A dark night in Seoul at 10pm)
By the way,
because we're trying new food...
I noticed that our attire has changed.
From the entrance, I can sense that it's a fancy place.
What cooking style would this chef pursue?
It's very different from Lee Won Il's restaurant.
- It is. - It's completely different.
- I don't think it's open. - My gosh.
I think it's closed.
(They carefully open the door to the restaurant.)
Welcome.
- Hello. - Hello.
I'll guide you to your seats.
- Goodness. - My gosh.
(The table is decorated with a simple white tone.)
- You can take your seats over here. - Okay.
Thank you.
(Based on the plates and knives, does it perhaps serve Western food?)
Okay, thank you.
(Who will be the chef to create Table in Style in the restaurant?)
My goodness.
- Hello. - Hello.
- Long time no see. - It's nice to see you.
Hello.
(Chef Oh Se Deuk professionalizes in French cuisine.)
(He is a professor of hospitality and culinary arts at...)
(Goryeo IT Vocational School and French chef capable of all genres.)
Thank you all for visiting my restaurant.
It feels so different seeing you...
- as a chef at your restaurant. - I guess so.
- Last week, our first ingredient... - Yes.
- was turned into a Korean dish. - Yes.
Will you cook a European dish for us this time?
Yes. We serve French cuisine at our restaurant.
(It's a French restaurant.)
It's a French restaurant.
(The reason why we look so surprised...)
(is that the ingredient we brought today...)
(is red bean paste.)
Today, we brought an endangered ingredient for you.
- Okay. - Do you know what it is?
I have no idea. You guys didn't even show it to me yet.
- That's a good point. - Show it to him.
- Let me take a look. - He will be surprised.
He will certainly be surprised.
This feels like a barbecue gift set I would receive in Chuseok.
Usually, this is how a barbecue gift set looks like.
You'll be surprised when you figure out what the ingredient is.
You will definitely be surprised once you see what's inside.
What is it? There are many other things inside.
- There's liquid as well. - This might be challenging...
(Goodness.)
even for you despite your capacity of diverse genres.
- This is the... - Yes.
(Yeonyeopju that they received from the master)
- This is liquor. - It is.
This is yeonyeopju that only the king could drink.
And this was made the original way as it was in the past?
Yes, it was made the way it was in the past.
This is...
What is this?
(He finally discovered the red bean paste.)
- Isn't this fishing bait? - What do you think it is?
Is it fishing bait?
(In fact, it's a bait for the chef.)
Open it.
- This is soy bean paste. - Yes.
What is this?
It's not just any soy bean paste.
It seems like pretty old soy bean paste.
- Old soy bean paste. - Can you tell the difference?
(The difference?)
(He tries tasting the red bean paste with a fork.)
- It's very salty. - It is, isn't it?
(It's salty.)
It's very salty.
- It was very salty. - It has some sour taste to it.
Oddly, it doesn't taste like soy bean paste.
It kind of tastes similar to...
the aftertaste of aged kimchi.
After you chew on the aged kimchi,
- you can taste the juice from it. - Yes.
It tastes similar to that juice due to the acidity and sweetness.
We have an old saying that...
I would still believe you even if you say that you made...
fermented soybeans with red beans.
Does that imply that...
Imply what?
(Is he going to guess the right answer that easily?)
This is all a lie?
Do you think this is all a lie?
I literally meant what I told you.
Did you mean what you said?
They actually made fermented soybeans with red beans?
- Yes, that's right. - They did.
We brought you the red bean paste.
(We brought you the red bean paste.)
You want me to cook with this?
(You brought red bean paste for me to cook with?)
Wait a second. This is very unexpected.
You want me to cook with red bean paste and liquor?
(Don't forget that I cook French cuisine.)
Those aren't the best ingredients, are they?
What was the ingredient for the first episode?
- For our first episode... - It was fermented kimchi.
- It was fermented kimchi? - Yes.
You know Lee Won Il pretty well.
Won Il? Of course I do.
That's a nice ingredient for a chef who cooks Korean cuisine.
But it's a problem for a French chef to cook with soy bean paste.
- It's red bean paste. - Yes.
What am I going to do with this?
Can you even cook with the liquor?
When you cook with liquor,
the taste will change a lot because the aroma will evaporate...
- along with alcohol. - I see.
- Gyeong Gyu actually wanted... - Yes.
- to ask you to make food... - Yes.
that will go well with the liquor rather than to cook with it.
That's what he's interested in.
- Food with red bean paste? - No.
Do you want me to put all the red bean paste in the food?
I just wanted to ask you for food that will go well with the drink.
- Food for the drink. - Yes.
Then I would get to try them together.
This is going to be tough.
- Anyway, I'll try my best. - Okay.
We'll be waiting here.
I'll try my best to meet your expectations.
I'm very excited.
(The red bean paste and yeonyeopju came to a French restaurant.)
(How will Chef Oh Se Deuk turn them into a dish?)
This is going to be tough.
How can they bring red bean paste to a French chef?
What were they thinking? What do they want me to make?
(First, he smells the red bean paste...)
(and tries it again.)
(But he can't get a hold of what kind of dish he will make.)
My goodness. Red bean paste.
(Meanwhile, there is an audience who is watching Chef Oh..)
(in distress.)
- Is this broadcast live? - Yes.
We're watching Chef Oh live.
(There's a monitor where they can watch the entire cooking process.)
That's right. We have to watch him.
It looks more like a surveillance camera.
What's that?
Is that meat?
- What kind of meat is it? - It's meat.
- What kind of meat is it? - It looks like beef.
I have to make food that will go well with yeonyeopju.
Pork will be nice.
(Chef Oh chose to use pork back ribs.)
Those are pork back ribs.
Pork back ribs.
Those can't go wrong.
He's probably going to apply the red bean paste directly to the ribs.
That's going to be good. Evenly applying the paste...
to the pork back ribs.
- With yeonyeopju? - That's right.
It's going to be very good.
(He's making the sauce first.)
Goodness.
(Red bean paste barbecue sauce: Add oil to a decent amount of paste.)
I think everything will taste good...
with the red bean paste.
I think it's going to be delicious.
(Add cooking wine to remove the smell and add sugar. )
(Grinding)
(Chef Oh is grinding the ginger with a grater.)
He's putting a lot of ginger.
Would the taste of red bean paste overcome that of ginger?
I think the ginger might completely get rid of the traces of the paste.
- I don't think so. - He put a lot of ginger in there.
I think red bean paste would still preserve its taste.
He's putting way too much ginger in there.
(He's been continuously grinding ginger for the past 5 minutes.)
I'm going to use the juice from the ginger.
(He ground the ginger for 5 more minutes after that.)
(Shaking off ginger)
(He's gathering the ginger in one place.)
(Squeezing)
He's using the juice from the ground ginger.
(He's squeezing the ginger juice into the red bean paste sauce.)
That looks delicious.
He's not putting the actual ginger inside.
(Then he is mixing up everything nicely.)
He's using ginger for the sauce.
I'm going to ask him why he's using ginger for the sauce.
(Chef Oh's red bean paste barbecue sauce has been made.)
For amateurs like us,
we could only think of red bean paste jjigae...
when we think of a menu made with red bean paste.
That's as far as I can go,
but applying red bean paste like that is very sensational.
- He made into a sauce. - Yes.
He also put much ginger inside.
(He's applying the red bean paste sauce on the pork back ribs.)
Look at that.
(How could he make a sauce for the pork back ribs with red bean paste?)
That's going to be so good.
(The next stop for the pork back ribs is the oven.)
He's putting them inside the oven.
He's making the red bean paste pork back ribs that will go well...
with yeonyeopju.
(He put them inside.)
(He put more inside.)
There's a lot of pork back ribs.
(How will they turn out?)
- IU, are you excited to try it out? - Yes.
- Do you like them? - Yes, I'm hungry again.
At this time.
(Watching him make the pork ribs made IU hungry at this late time.)
- You tried it during lunch. - Yes, I did.
Can't you kind of imagine how it will turn out?
- I'm very excited to try it again. - Yes.
Trying it after you know the taste will be different.
(While the barbecue is being cooked in the grill...)
Sorry to interrupt,
but is there anyone who can't eat any kind of food?
- She can't eat cilantro. - You can't eat cilantro, Chae Rim?
Then I'll make two versions.
A version with the cilantro and another one without the cilantro.
I'll make two versions for you.
Is there just one menu? The pork ribs?
I'll make sure you guys are filled with food.
- There will be a big portion. - There will be a big portion.
- I'll make sure. - What about...
the menu? Is there just one menu?
There is just one menu, the pork ribs, but there's a lot.
- So just the pork back ribs. - Yes.
(Disappointed)
But there's a lot.
Okay.
If you want, I can make more.
No worries.
Do you want some pasta with the red bean paste?
- Pasta sounds good. - Pasta?
Pasta with the red bean paste sounds good.
- Sure, I can make that. - My goodness.
(Red bean paste pork back ribs with the red bean paste pasta)
- I'll go back and prepare the food. - Sounds good.
- Thank you. - You're welcome.
You need to cry.
(You need to cry in order to get more.)
You will get more when you cry.
(I'll take note of that.)
Let's boil some pasta.
Is there any boiled pasta? Wait a second.
I have to look if there is any boiled pasta first.
Is there a few left?
In that case, I'll need some seaweed and...
(What kind of ingredients are there?)
(In haste)
(After searching through all the ingredients,)
(he finally found a special ingredient.)
That's abalone. Isn't that abalone innards?
From here, it looks like...
turmeric powder.
It's going to be so good.
- It's going to be good. - I have to try that.
(In fact, it's sea cucumber innards.)
(In great haste)
(Red bean paste pasta: Place diced onions on a pan with olive oil.)
Right now, he's putting...
He's putting the red bean paste sauce right now.
(Put the red bean barbecue sauce.)
It's so pleasing to watch.
My goodness. Look at that.
(Becoming unconscious)
That's going to be so good.
When you think of red bean paste, you generally think of it as...
a derivative of soy bean paste and there is a limit to the menu.
It's interesting to see that the possibility has expanded...
including French cuisine.
In my opinion, it will be nice to...
make soup with the red bean paste...
and put ramyeon noodles inside.
- It will be like doenjang ramyeon. - Doenjang ramyeon is good.
I'll invent red bean paste ramyeon...
in this restaurant.
And the next time we meet up,
I'll make the red bean paste ramyeon for you guys.
You earned a nickname of Gyuden Ramsay.
(When the pasta is almost cooked,)
(put sea cucumber innards.)
You need the taste of fire to make it good.
You really need to cook with real fire.
He's putting butter inside.
Butter.
That needs to be melt.
The butter has to be melt.
There's also seaweeds.
Will we be able to taste the red bean paste?
I think we could still taste it as an underlying base.
- The red bean paste. - Low key.
(All eyes are on the seaweed red bean paste pasta.)
I'm afraid the pork back ribs are going to be burnt.
He's not paying any attention to the ribs.
We had to make him focus on the ribs.
We shouldn't have asked him to make pasta for us.
Chef Oh Se Deuk's so into making the pasta.
How should we name the pasta?
It's made with red beans.
- Red beans pasta? - Yes.
(Red beans pasta)
Red beans pasta.
(It's a dish that they can't find anywhere else.)
Oh, gosh.
(Se Deuk is plating his food.)
- He's plating. - He's rolling the pasta.
He rolls it with a ladle.
He's rolling it.
Look at that.
That's how he does it.
- It looks delicious. - I know.
Look at IU. Her eyes are twinkling.
(IU's eyes are twinkling.)
(We all thought he'd serve it.)
(But he wasn't done with plating.)
(He's so into decorating the dish.)
(Everyone is looking at him.)
I wish he stops decorating and gives me the food.
(Gyeong Gyu can't wait anymore. He wants the decoration to stop.)
He's not selling it. Why is he putting in so much stuff?
I think it's done already.
(But this French chef wouldn't stop.)
- He's adding something again. - He's adding it.
(The French chef is adding some more stuff.)
He's adding something.
I won't eat it. Never mind.
Let's all take a break.
Lico, go and tell him that we won't have it.
Gosh, what is this?
It will all get destroyed once we start eating.
What is that on top? He's putting leaves.
- Leaves... - What is he adding again?
(Gosh, calm down. It's here.)
- Gosh. - Good job.
- It was too sudden. - Thank you for this.
I know. We shouldn't have asked him to make it suddenly.
(First dish for Table in Style)
(Red bean pasta)
Red bean pasta goes well with seafood.
So I added a bit of sea cucumber viscera.
- It's sea cucumber viscera. - Yes.
- It's like a dish with abalones. - It is how I turned it into a dish.
- Thank you for this. - Yes.
Thank you for this.
Let's eat.
Try the pasta now.
(Red bean pasta is the first food cooked with red bean paste.)
Oh, it's really good.
Gosh, it's delicious.
Let's eat.
Try the pasta now.
It goes so well with the seaweed.
- It is so good with it. - Yes.
How is it, IU?
(He's asking about the food to the others first.)
I think it's very delicious.
- Isn't it salty? - No.
He added sea cucumber viscera.
So I thought it would be salty.
- It goes well with the pasta. - Yes.
It really goes well with sea cucumber viscera.
- Yes. - It's a bit spicy.
Its scent and taste are good.
(Loco's already done with his pasta.)
- It's very good. - Yes, it's delicious.
Gosh, this is very delicious.
(Now Sang Joong's finally tasting the pasta.)
(He's being serious.)
It's salty.
(It's salty.)
(It can't be liked by everyone.)
But it does have a taste of red bean paste.
- Yes. - Yes, you can still taste it.
We had fermented kimchi last week.
The thing about the endangered ingredients is...
I know this is just the second one.
The true taste of the ingredient...
still stays with the food...
no matter how it's used in a dish.
It's still here.
(While they're enjoying red bean pasta,)
(Se Deuk's taking out the ribs from the oven.)
(How will it look like?)
(Gosh!)
- Oh, my goodness. - Gosh.
Gosh. It looks so good.
(It looks shocking.)
What is it...
It has the red bean paste color.
It looks like grilled duck on the outside.
- Yes. - The color is...
(He's cutting...)
(the grilled ribs a piece by piece.)
(Is this a dream?)
Gosh, it looks amazing.
(Am I dreaming or not?)
Gosh, it looks good.
- It looks good. - That's why he said it's enough.
How much should I drink with that?
(He's wondering how much alcohol he can intake with this.)
It will be more than enough for you all here.
(It's too early to be surprised.)
(He's adding red bean paste sauce again on top of the ribs.)
He put red bean paste sauce...
instead of the barbecue sauce.
How will it taste like?
He used more ingredients for this...
compared to the pasta.
Can we still feel...
the true taste of red bean paste?
I'm sure we can.
I see. You think we can feel it.
Even if he puts a lot of sauce,
you can still smell the red bean paste.
It still stays in the food.
(He still has one more important thing to do.)
It's so pretty.
(He's decorating the dish again.)
He's putting the cherry blossom.
French dish cares a lot about how it looks...
- as well as how it tastes. - Right, it's important too.
He's putting a lot of sauce.
(Red bean paste ribs become more fancy.)
He can just serve it as it is.
(He wants to have it as it is.)
He doesn't have to put it.
(He's being impatient.)
(The plating is almost done.)
He can just give a few pieces of sesame leaves...
and lettuce.
It's frustrating.
(Gyeong Gyu's losing his patience.)
(The plating is not ending.)
He should stop it.
I can't see the ribs.
We can't see the ribs.
(We can't see the ribs!)
It's here.
- Gosh, it's here. - Finally...
(It's coming.)
(Red bean paste rib is finally here.)
(On top of that...)
- That's yeonyeopju. - That's right.
Is that yeonyeopju?
I made cocktails with it.
- Cocktails? - Yes.
- What did you mix it with? - With this?
I added honey and lemon.
I also added bits of...
garden nasturtium flower.
- This one is... - Will I get drunk?
(Will I get drunk?)
Gosh.
It's amazing.
I must take a photo of this.
- It's amazing. - Yes.
I didn't add any corianders like how I said earlier.
I just added red bean paste sauce,
white cream, and mustard.
I mixed honey and ketchup to this red bean paste...
to put on the barbecued ribs.
- Thank you. - Thank you for this.
(Table in Style by Oh Se Deuk)
This one's original, but he added a bit of the other ingredients here.
(Yeonyeopju cocktails work as great appetizer.)
(How will this yeonyeopju cocktail taste like?)
- It's even more delicious now. - Really?
It is very delicious.
- There's a flower. - It's delicious.
(She's excited.)
- He added flowers. - I can have two drinks.
This isn't alcohol.
This is not alcohol.
But it does smell like alcohol.
It's very soft.
(Shall we taste the ribs now?)
It's really good. The sauce is amazing.
Right?
- No, you can have this. - No, I'm okay.
(Now they're starting their rib buffet.)
It's like a buffet.
(She got a big piece.)
(IU is back to her seat.)
(Everyone's tasting the sauce on their forks first.)
How is it? Is it good?
I just tasted red bean paste sauce.
- Isn't the sauce good? - It is.
(How about the ribs?)
It's really good.
(She's laughing.)
It's really good.
(IU was the first one to taste the ribs.)
(Eating)
(You must try this.)
I can taste the red bean paste.
This is really good.
It's really amazing and delicious.
Is there anything you think that's not delicious?
- You're right. - She's like me.
Everything tasted so nice today.
(It's you, red bean paste)
(The sweet red bean paste is still here in the ribs)
The red bean paste sauce and the ribs...
The ribs and yeonyeopju are so good together.
They're very good together.
(There's one more person who's missing here.)
(Loco, the red bean paste maniac)
(Here I go!)
(He de-fleshed every part of the rib.)
(He's drinking a bit of cocktail.)
(He's eating at the speed of light.)
(He's licking his fingers.)
The red bean paste sauce is...
(Only the bones were left on Loco's plate.)
I'm shocked.
Red bean paste is so sweet now.
The sauce is red bean paste itself.
Yes, it is.
The red bean paste is still here.
- You're right. - Yes.
But there's one flaw to this.
Because this is made into...
a barbecue sauce,
it has a very strong flavor.
- It's strong. - It's too strong.
There's red bean paste taste.
- But it's too strong. - Yes.
It's a bit too strong.
The softness from red bean paste soup...
isn't found here.
I think it's a bit too strong.
When the ribs first started to sell here,
a foreign franchise restaurant tried to make this menu.
With de-fleshing the ribs...
- Yes. - But this tastes...
more like a Korean dish.
They can't win against the red bean paste.
I thought about the same thing.
I thought it would be similar to what you said.
But it's different.
We usually have ribs...
in similar sauces.
But I don't get tired of eating it...
because there's red bean paste.
- Yes. - I can keep eating this.
It's less greasy.
I'm amazed at how the ribs and red bean paste go well together.
Yes, with this cocktail too.
(That's the end of Sang Joong's food guide.)
(The endangered ingredients...)
(can be turned into nice dishes...)
(if they're well-used.)
(Red bean paste is made out of red beans.)
(It's made into red bean paste ribs.)
Today I came here...
thinking that I'd eat only little.
It's because it's too late to eat something.
I have work to do tomorrow.
But I can't stop eating.
I have work to do tomorrow.
(Gyeong Gyu's giving her another piece of rib.)
Don't worry. Just eat it.
There's no tomorrow.
Don't worry. Just eat it.
Gosh, hello.
(Table in Style with Shim Young Soon)
(Cooking class with Shim Young Soon?)
(Are they getting scolded when they're here to eat?)
(Oh, my goodness.)
(This is not what I imagined.)
(The third ingredient that they could never think of)
(Native rice)
I could never think of this.
(Do you know our rice is endangered?)
It's way too aromatic.
(Korea's rice is endangered.)
(Eat in Style)