The number of endangered ingredients every year.
It's 27,000.
(27,000 ingredients)
I had no idea that so many were endangered.
(They go on a journey to find endangered ingredients.)
(It's their second trip.)
(Fermented kimchi)
(In the midst of unfamiliarity,)
(they taste something new.)
(Red bean paste)
(In the midst of familiarity,)
(they experience something precious.)
(A fancy transformation of ingredients that seemed impossible)
(They look for another surprising ingredient.)
(Before looking for the third endangered ingredient,)
(there's a leader who wants to make red bean paste mainstream.)
(The beginning of making red bean paste mainstream)
(He proposes an idea of making ramyeon with red bean paste.)
(He promises to make red bean paste ramyeon.)
(He promises to bring red bean paste ramyeon next time.)
(He earns a nickname of Gyuden Ramsay.)
(Laughing)
I'll try to make red bean paste ramyeon.
I'll add this much.
(A spoon of red bean paste)
(He estimates the amount of water.)
I'll make it without adding soup powder.
(He makes the broth only with red bean paste.)
The smell of red beans is strong.
(He adds diced spring onions.)
(He tries a spoonful.)
(Sigh)
Gosh, it's salty.
(Gosh, it's salty.)
(It's really salty.)
(His first attempt fails.)
(He added too much red bean paste.)
(He decides to drop his original recipe.)
I'll add half of each.
I added a little bit of soup powder.
(Gyuden Ramsay's red bean paste ramyeon)
(How will it turn out?)
(A week after making red bean paste ramyeon recipe)
(Sigh)
(His sigh sounds very heavy.)
What's that sound?
- Goodness. - Come in.
(They see something unfamiliar.)
My goodness.
What are you doing?
I promised to make you red bean paste ramyeon.
- Right. - It started just as a joke.
Finally, I get to try Gyuden Ramsay's food.
I add half of soup powder.
Is that regular ramyeon soup powder?
It can be any type of ramyeon soup powder.
- Add a spoon of red bean paste. - Right.
(A spoon of red bean paste)
There's a lot of soup.
I made a lot of it on purpose. This is why.
It will feel like you're having doenjang jjigae.
It will be refreshing.
It will taste like something healthy.
- Healthy? - Right.
Food that's healthy?
Yes, food that's healthy.
This ramyeon will have that feel.
Red bean paste ramyeon will turn out amazing.
Do you think so?
- Really? - Yes.
I have a friend who doesn't eat homemade food.
He eats food only from convenience stores.
- Okay. - I invited him.
Let's take him around...
and have him eat well.
Is someone coming?
I asked that person to come.
He opened up a convenience store at home.
- At home? - At home.
Really?
- Welcome. - Is he here?
(Gyuden Ramsay invites him.)
(A friend who should eat well)
Tony An.
(Tony An needs to improve his eating habits.)
(Tony An's eating habits)
(There's a convenience store setup at his house.)
(He enjoys eating new dishes such as ramyeon rice.)
He set up a convenience store at his house.
I enjoy watching you on "Mom's Diary".
I haven't been on it for a while.
(He chooses a bad topic for the conversation.)
Gyeong Gyu told us about it a few minutes ago.
You set up a convenience store at your house.
Yes, I have to eat ramyeon...
once a day.
- A meal per day? - Yes.
You must be able to distinguish which ramyeon this is.
- Right? - I'm sorry,
but I don't know why I'm here today.
You'll come with us and eat.
I can smell the paste.
- Right? - I can smell the paste.
It's aromatic.
(He tastes some broth.)
Why is it so bland?
(Why is it so bland?)
(He's very worried.)
Doesn't it look like doenjang jjigae?
I think it's too much water.
- No. - See how it tastes.
(He's much more worried.)
(He anxiously tastes it again.)
I don't know. Just eat it.
(I don't know. Just eat it.)
It's because I made three at the same time.
You made three at the same time?
You made one in each pot.
I think you've lost your senses.
Shouldn't you add more soup powder to that?
I will.
This is what's funny.
Each pot of ramyeon probably tastes different.
(Each pot of ramyeon probably tastes different.)
(That's correct.)
I think I will taste something new with each pot.
The color is nice.
It does look like doenjang jjigae.
It looks delicious.
(How does Gyuden Ramsay's red bean paste ramyeon taste?)
(He bursts out laughing.)
(He's very self-conscious.)
- Try the broth. - Okay.
(He's speechless.)
It's refreshing.
Does it taste funny?
- Isn't it tasty? - What?
- Why are you laughing? - I'll taste some broth.
Okay.
(It's bland.)
It's refreshing.
(He's impressed by his own broth again.)
(Exclaiming)
The broth is...
- refreshing. - It is.
Doesn't it taste like doenjang?
(Doenjang?)
(Did you say doenjang?)
It's good.
It's strange. It tastes very interesting.
- It doesn't taste like doenjang. - Do you eat salty?
- It doesn't taste like ramyeon. - Do you like eating salty?
- Do you eat salty? - Goodness.
(He adds more seasoning.)
This is all part of my recipe.
I add more seasoning if it's too bland.
If red bean paste ramyeon becomes popular,
will it be served with extra soup powder?
- Yes. - Just on the side?
- Yes. - Right? Isn't it better?
(He likes it in case he adds more.)
(Sang Joong tastes a bite.)
- It looks like doenjang jjigae. - Right.
Gosh, it's refreshing.
When you're alone and bored,
make some red bean paste ramyeon.
You'll taste bland doenjang jjigae.
It tastes quite bland.
Is it bland?
Why is mine salty?
(Their review and feedback are short and quick.)
This ramyeon is just made.
It isn't complete yet.
It can be improved as we try some more.
He added more soup powder, but why does it taste...
- more like doenjang? - Right?
- Yes. - That's it.
That's exactly it. Why is it like this?
The more soup powder I add, the more it tastes like doenjang.
(It's his golden ratio.)
(Loco seems to like it.)
It tastes new every time I eat it.
It's interesting.
Look at all my VIP customers.
He's a bad customer.
Let's sign a contract in my room.
(Let's sign a contract for a franchise.)
What do you say?
Did you enjoy it?
Yes, I feel satisfied.
It's time to look for the ingredient.
Before you leave,
there's something I should tell you.
- Yes. - Today...
the expert of Korean cuisine...
proposed some ingredients.
- We have to find them? - Yes.
You'll go and look for the ingredient.
I will give you a numerical hint...
related to the ingredient.
Okay.
It's turning.
(It's the hundreds' place.)
(The hundreds' place is 1.)
- 1? - 1.
(The tens' place is 5.)
Five.
(The ones' place is...)
(It's zero.)
(Today's numerical hint is 150.)
150.
- 150 is... - It's 150.
150g?
150.
Is it 150 people?
Is it 150cm?
The numerical hint for today's ingredient is 150.
(Here's an additional hint.)
It's related to the US president Trump,
who visited Korea last year.
(It's related to the US president.)
I don't remember much.
(During President Trump's visit in November 2017,)
(President Trump ate a meal as a state guest.)
(Today's ingredient is related to it.)
It won't be easy.
Let's go.
(What is today's endangered ingredient?)
(Destination where the ingredient is)
Where are we going today?
Paju? Goyang?
I think we're going to Goyang.
(They head to Goyang, Gyeonggi Province.)
What does it mean that you have a convenience store at home?
(Tony's convenience store sounds interesting.)
I go to convenience stores every day.
Instead of going there every day, I thought of making one in my house.
That's what I thought.
I made one to keep a lot of stocks.
Here's what's important.
The later the expiration date, the better it is.
- Right. Like canned food. - Yes. I have a lot of canned food.
I used to cook at home.
(His story about convenience stores)
As I'm busy with work,
I got too lazy to cook or clean.
I usually eat breakfast in the car.
(They feel sad for him.)
- It became a habit. - What do you eat in the car?
I usually eat gimbap or ramyeon in the car.
(Usually gimbap or ramyeon)
I don't have enough time to eat at home.
That's why I eat in the car.
(He tells all the details.)
That's pathetic.
Today...
(He's been eating sad meals until now.)
you'll eat food made with fresh ingredients.
That's what we will eat today.
- It will be healthy. - You'll feel satisfied.
By the way, about 150...
(He starts thinking about the ingredient.)
1,500 dollars?
- What? - 1,500 dollars?
It's something that...
- He had it right? - President Trump had.
Did it become 1,500 dollars because Trump ate it?
Maybe 150 dishes...
can be made with that ingredient.
(150 dishes with the ingredient?)
President Trump had one of them.
That's impressive.
The ingredient can make 150 dishes?
It's also related to President Trump.
- I keep thinking about it. - What is it?
I think it's worth 1,500 dollars.
Could it be...
a type of wild ginseng?
- Wild ginseng? - Yes.
- What? - It's a type of wild ginseng.
Could it be?
Did President Trump eat wild ginseng during his visit in Korea?
Doesn't that sound reasonable?
Instead of ginseng in samgyetang,
it might be made with wild ginseng.
As time passes by,
wild ginseng is hard to find, isn't it?
Isn't it endangered?
(What's today's endangered ingredient?)
(The hints are 150 and Trump.)
(The third ingredient awaits them.)
(It was diverse 100 years ago.)
(It became endangered due to a painful history.)
(It was unknown due to ignorance.)
(Heartbreaking truth)
There are so many types.
It's very surprising.
(Not only is it an ingredient, but it's also a part of history.)
(What is the unknown truth related to the third ingredient?)
(Goyang, Gyeonggi Province, location of where the third ingredient is)
- I think we arrived. - Right.
- This feels serious. - It really does.
(It feels serious.)
(The aura is serious.)
(There's an ingredient expert named Kim Ingredient.)
(Welcome)
It feels serious.
Let's get out.
(They see a styrofoam box as soon as they arrive.)
(The door opens.)
(The door closes.)
(The youngest helps out the eldest.)
(That looked natural.)
Hello.
- Hello. - I almost forgot.
(They're happy to see him.)
- It's a hot day. - Hello, Mr. Kim.
- Hello. - What is it?
- Hello. - Say hello, Tony.
- Hello. - Hello.
Once you know him, your convenience store life is done.
He knows everything about ingredients all over the country.
(He's an ingredient expert.)
- Only precious ones. - Did you bring...
the ingredient that we're looking for today?
There is a hint inside.
Take a look inside.
(Here's a hint inside the styrofoam.)
Gosh, that startled me.
These are rice bowls that we use every day.
- They're bowls. - Right.
(The hint is rice bowls.)
(Is that the hint?)
Take one each.
(They take a bowl each.)
What is it?
Take a bowl each.
- What is it? - Something is written on it.
They look like pure Korean words.
- Mine says soaemeorijijang. - Right.
(Unknown names are written on the rice bowls.)
- Isn't this word pretty? - It is.
What's jinna?
I got annoyed as soon as I saw it.
(What do you mean?)
I got very annoyed.
(He got very annoyed.)
- Tony? Tony? - I got annoyed.
Why do you live?
(They make very witty comments with the words they have.)
It sounds like a Chinese movie.
- Bukheukjo. - Bukheukjo?
It sounds like a name of a character...
- from an old movie. - I know.
- A long time ago? - What was the name of the movie?
Is it "A Bloody Battle for Revenge"?
Let's move on.
(Let's just move on.)
I'll introduce today's ingredient.
It's Korea's staple food.
Rice?
It's rice.
- Rice? - Yes.
- Rice? - Rice?
- Yes.
(Is rice an endangered ingredient?)
The words that are written on these bowls such as...
- mesandi, bukheukjo, jinna. - Jinna.
- Do these mean rice? - They're the names of rice.
- Rice names? - Rice names?
We know of chucheong or Japanese rice called koshihikari.
You know of them,
but you haven't heard of these, right?
I've heard of Icheon rice.
- Right. - That's rice produced in Icheon.
It's used as a brand name.
Right.
(Unfamiliar types of native rice)
Do you see rice around you?
Yes.
Look. Daegwandong, mujudo, jagwangdo, ok kyung.
What's this? They all have names.
(They see various types of native rice.)
They're here. There are more over there.
There are about 150 types of rice.
(There are 150 types of native rice.)
Look carefully.
It was 150 types.
Was it 150 types of rice?
That's what President Trump ate.
It's the rice that he had.
Are there 150 types of native rice?
There are a lot.
Are all 150 types of rice genuinely Korean?
- Or is it... - That's correct.
- Genuinely Korean? - Yes.
- Is there that many? - Yes. There's a lot.
(Among roads and apartments,)
(there are 150 types of native rice.)
(Various colors)
(Various shapes)
(Episode 3, Native Rice Is Endangered.)
Before I introduce the ingredient,
find a sign that has the same name written on it.
Take a photo of it.
- Isn't it too close? - Right.
How do we know where to go?
You'll see the name on a sign.
Find it.
(Yes!)
Mine is better than his.
(Chae Rim finds the sign right away.)
(Chae Rim has "beodeulbyeo".)
(She's about to take the best photo of her life.)
(Their first meeting)
Did I do my task?
(Bukheukjo)
(There's someone else who makes an effort to take a photo.)
"Bukheukjo".
(He takes his time.)
(He puts all his emotions in one photo.)
(Gyeong Gyu experiments with all angles.)
(Did the photo come out well? He can't see well.)
(Screaming)
- What is this? - What's wrong?
The name is very interesting.
(Screaming)
What's this?
(Flapping)
(Is this the right show?)
Gosh. I thought it was "Law of the Jungle".
Something flew off.
What was it?
Wait a minute.
("Law of the Jungle" in Goyang)
It was something very big.
They all look slightly different.
(Each type of native rice has a different shape.)
It's here. I found it.
(Tony has to find jinna rice.)
(He tries to take a good photo.)
It's not in the right focus.
(The rice field is full of different types of rice.)
Okay.
(The rice field is full of different types of rice.)
The name is very unique.
Kkaturichal.
(What's the meaning behind these unique names?)
(Chae Rim finishes taking her photo first.)
(She heads to where Ingredient Kim is)
I'm here.
- Didn't I come early? - Yes.
It was right in front of me.
(Impressed)
- They're all different. - Yes.
(Shapes are different.)
Isn't the name unique?
Ahrongbyeo. It's very pretty.
Korean words are pretty.
(Ahrongbyeo is unique and Korean.)
There is also haerim.
(There is a variety of native rice.)
You might find Chae Rim.
Out of the 150 types?
Am I really Korean?
(Am I really Korean?)
(She thought rice was all the same.)
I didn't know at all.
I had no idea that there were so many.
(He's in a daze.)
Oh, Jinna.
I'm so jealous.
I'm the only one who hasn't found it.
Soemeorijijang.
(Please appear in front of me.)
(Appear in front of me)
(Soemeorijijang)
(I can't touch it)
It's hot.
(I'll only take a photo.)
(He's very scared.)
(He is lost.)
I'm in trouble.
(He's another person who is lost.)
Jadobyeok. Seriously.
There are so many types of rice.
Soemeorijijang.
(He finds Loco's.)
Loco.
(Loco)
- Where is it? - Loco.
- Yes? - Yours is here.
- Is it? - Yes.
Yes.
Here it is.
(He finally finds soemeorijijang.)
Here it is.
(It's thanks to Sang Joong.)
- Is it there? - Yes.
(Soemeorijijang)
Did you find yours?
I also found mine. Mesandi.
There are so many types.
It's hard to memorize the names.
Isn't hwangdo a type of peach?
There must be a meaning.
Bukheukjo, beodeulbyeo.
There's such a variety of Korean rice.
(What's the meaning behind all these names?)
Did you have a hard time taking photos?
No, not at all.
It wasn't hard to take photos,
but it was hard to find the name.
I didn't know that there were so many types of Korean rice.
I thought that there was only one type of rice.
I didn't know there were so many types.
I had no idea.
- I only eat instant rice. - Instant rice?
Did you find out that there are many types while taking photos?
I'll introduce you to...
an expert who produces the rice.
Wait a minute.
We're getting into farming.
Will we also farm?
- It's rice farming. - Right.
This is rice farming.
- There are 150 types of rice here. - 150?
- There are certain types of rice. - Even now?
She'll recommend it.
All right.
Please come out.
This is rice farming.
- Goodness. - Hello.
Hello.
- He produces native rice. - He is the rice expert.
- This is him. - Hello.
Are you in charge of all the farming?
Yes.
Did you take a look around?
Yes.
I had no idea that there were so many types.
- Me too. - Me too.
- All I know about rice is... - I learned something very useful.
Jungbu rice, regular rice,
and Ahnam rice.
That's the name from the 70s.
(That was a long time ago.)
Did you find each seed by traveling...
all over the country?
That's right.
I also found seeds from...
National Agrobiodiversity Center.
I was wondering if there was a reasoning behind these names.
Are they named at a naming center?
- It's so diverse. - The names...
weren't made by the government.
It was made by the farmers. The farmers from the past.
- A long time ago? - That's right.
The names are quite direct.
For example, beodeulbyeo...
droops like a willow branch.
The names depend on the shape and color.
They depend on the characteristics.
- What does jinna mean? - Jinna?
It means genuine.
- Genuine. - It means genuine rice.
- It's truly genuine. - Genuine?
It's truly good rice.
- It's genuinely good. - Yes.
(It means very good rice.)
What does bukheukjo mean?
It means black rice in the northern region.
It's produced in South Pyeongan Province.
The crops are tall there.
It's in the top three.
- Are they tall? - Yes.
I knew it. The crops were very tall.
That's bukheukjo.
Usually, when the crops are tall, they collapse easily.
However, the stems are as strong as bamboo.
They're very strong.
When it comes to bukheukjo,
"the riper rice is, the more it bends its head"...
doesn't apply.
It doesn't apply because the stems are hard.
- It's me. - It's hard.
- It doesn't bow. - It's me.
It's me who isn't modest.
It's definitely me.
It's my type of rice.
Call me bukheukjo.
Look here. Why are there only four of them?
- That's strange. - Right.
(4 types)
Why is there only 4 out of 150?
- Why is that? - Do you remember the hint?
These four?
President Trump made rice with these 4 types?
That's right.
I don't think he made the rice himself.
(I don't think he made the rice himself.)
During the South Korea-US summit,
there was a proposal to make native rice for them.
This is what I recommended.
They are heukang, bukheukjo,
- jagwangdo, and chungbukheukmi. - Right.
Here's the reason why.
Heukang is a specialty in South Hamkyung Province.
(Heukang is a specialty rice of South Hamkyung Province.)
This is produced in South Pyeongan Province.
It's produced mostly in North Korea.
(There are two types of rice from North Korea.)
These two are...
special rice from Gyeonggi Province.
They come from North Chungcheong Province.
They represent the north and the south.
We're one country.
Our staple food is rice.
If you eat these rice,
it could change your thinking.
It was a sensitive issue back then.
So many of these types...
are endangered.
Are they not maintained because...
of climate change?
That's not why.
Until 1910,
there were 1,450 types of rice.
There were 1,450 types of rice until 1910.
- In Korea? - 1,450 types?
- They were all produced back then. - Right.
When Japan came to Korea,
the first thing that they did was investigate our types of rice.
(They investigated types of rice in Korea.)
The reason was to...
get rid of rice types that weren't produced much.
It was to eliminate them.
At that time,
there wasn't much food supply. The majority type of rice was...
a Japanese type.
Have you heard of chucheong?
Or akibari.
- Akibari. - I've heard of akibari.
Now, Japanese rice types are being planted in Korea.
(Now, Japanese rice types are being planted in Korea.)
As they eliminated our types of rice,
they planted rice crops...
that were productive.
That's how these types of rice became endangered.
(That's how our native rice disappeared.)
(Japan increased the production of rice in Korea.)
(They also increased their exploitation.)
(Japan took half of the rice production in Korea...)
(through Gunsan Harbor.)
(The many types of native rice colored the whole of Korea.)
(This is all we have now.)
100 years ago,
there was a variety of rice in each region.
- We often called it a golden field. - Right.
It wasn't a golden field.
(It wasn't a golden field.)
(Actually, it was not a golden field.)
A few years ago in Korea,
- rice was different per region. - Was that so?
- There's a black field. - Right.
There's a red field.
- It was colorful. - Right.
(We will recreate the colorful fields in Korea.)
I'll put it on the table.
What's that?
- It's a map. - Yes.
- This is great. - It's a map of Korea.
My rice comes from North Gyeongsang Province.
These are rice that I'm giving you as a present.
These are types of rice...
that existed in Korea 100 years ago.
It's an overview of the rice.
Let's start from Jeju Island.
Where's mesandi?
- It comes from Mesandi. - Mesandi?
I see.
It's from Jeju Island.
There's not much water in Jeju Island.
There isn't much water.
They grew rice in a field.
It grew in fields.
Here's the meaning of mesandi.
It's rice grown in the mountains.
"Me" stands for...
- "nonglutinous rice". - Right.
It's basically nonglutinous rice grown in the mountains.
- Mesandi is from Jeju Island. - I see. Mesandi.
This one is from South Jeolla Province.
Joljangbyeo is from there.
You know what "joljangbu" means, right? It's a narrow-minded man.
They gave a witty name.
Among all the rice varieties, this one is the smallest.
It's smaller than the regular variety.
- That's why it got that name. - I see.
- Yes. - Joljangbyeo.
(Joljangbyeo from South Jeolla Province)
It's got a funny name.
- Let's go to Gyeongsang Province. - Okay.
North Gyeongsang Province has beodeulbyeo.
- It's the one I chose earlier. - Yes.
When it grows, unlike other rice varieties, it droops.
- It droops? - Yes.
(It's tall and drooped like the leaves of willow tree.)
- Beodeulbyeo. - It's the prettiest at the start.
(Beodeulbyeo from North Gyeongsang Province)
Let's move onto South Chungcheong Province.
- This is revolutionary. - Soemeorijijang.
- I chose that. - Soemeorijijang.
Yes. Soemeorijijang. Do you know why it's called that?
Cow's head?
- You're right. - Cow's head.
It has the color of a cow's head.
(Soemeorijijang has the color of a cow's head.)
Soemeorijijang.
In our country, mountains divide the regions.
That's why each region has a distinct rice variety.
Different rice varieties are farmed.
Jagwangdo from Gyeonggi Province.
- Jagwangdo. - This one is from Seoul.
Baekseok. Let's go to Gangwon Province this time.
- Nami. - Each region...
has its own dog breed, like Pungsan Dog.
Each region has a different rice variety too.
(16 provinces are all filled.)
This is how the rice paddies of the Korean peninsula...
looked 100 years ago.
- I wanted to show you that. - This is amazing.
- It was colorful. - Yes, it was colorful.
Mid-September is...
when the rice paddies look the most beautiful.
Native rice varieties got the colors from the nature.
You can see all five colors of the nature.
It gets all five colors.
(Black)
(Red)
(Yellow)
(White)
(Green)
(Beodeulbyeo)
(Beodeulbyeo becomes willow trees in the autumn.)
(Soemeorijijang)
(The paddy of soemeorijijang resembles the cow.)
(Bukheukjo)
(Bukheukjo is as tall as people.)
(This is...)
(the autumn fields of the Korean peninsula of 100 years ago.)
- You see the rice map here. - Yes.
There are 1400 varieties.
Each town had a tavern.
We usually think of a tavern as a pub.
There was one in every four kilometers.
There were 120,000 taverns nationwide.
- There were that many taverns? - Yes.
- Taverns. - Yes.
There's the popular coffee shop brand that we all like.
That coffee shop franchise has 1,180 branches nationwide.
There are 40,000 convenient stores nationwide.
There were a lot more taverns than that.
The important thing was this.
When you walk 4km from here, you ran into a different tavern.
That tavern had a different rice.
It also had a different makgeolli made with that rice.
Then there used to be 120,000 kinds of makgeolli.
- Right. - It must've been like this.
A man born in Busan...
would have had to travel to Hanyang...
to take a state exam.
On his journey, he would've passed by all of these taverns...
and dried all kinds of rice and makgeolli.
He must've drunk a lot of money.
He would've drunk a lot.
(The alcohol lovers are excited to talk about alcohol.)
Even the sights of Mount Kumkang must wait until after the meal.
Since we saw all the rice varieties, you must be curious about the taste.
- I am curious. - I am very curious.
- He cooked some rice for you. - Did he?
My goodness.
Did he cook all 150 kinds?
(How would native rice taste?)
(Jagwangdo is rice from Gyeonggi Province...)
(which was served during the banquet of...)
(the South Korea-United States Summit.)
(Today, it will represent 150 native rice varieties.)
I think this rice will make our lives a little better.
- I love this. - It really will.
I told you about jagwangdo a while ago.
(When you open the cute lid...)
It smells good.
- It smells unbelievable. - It smells like red bean.
Why do I smell tuna?
(The deliciously cooked rice reveals itself.)
This is the last stock...
of jagwangdo.
What?
We only grow a small amount of it.
We grow a lot of different varieties,
so we don't grow a lot of one kind.
- Really? - This is all we have.
Can we eat this?
This is the last pot.
- It smells amazing. - Enjoy.
- Yes. - Thank you.
I want to eat it even more because it's...
- the last pot. - Rice is...
very ordinary, right?
- Smell it. - What?
- It smells amazing. - It smells great.
- It smells amazing. - It's great.
- Right? - Yes.
Jagwangdo. Don't I look like jagwangdo today?
Smell it.
When the steam comes up,
- you smell the rice. - Yes.
- But this one smells different. - Isn't it nice?
I think it's going to be very glutinous.
I think it's going to be chewy.
- No. - No?
I am sorry.
How does it compare to normal rice?
- Is it different? - It's completely different.
- Yes. It's different. - How is it different?
- It's different. - Why don't we let her eat first?
She didn't get to savor it yet.
You should eat it with a side dish.
Do the grains pop?
Why don't you give your child...
(She can't hear him.)
I should eat this, gain strength, and raise my child well.
Right. You should.
It would be very nice as scorched rice.
- It's too good for that. - Really?
I am sorry.
We usually like sticky rice.
- But? - It's not sticky.
- Really? - It tastes as if...
you let the steam out after cooking it.
- It's got a nice bite to it. - It looks firm.
Yes. It is firm.
(I see.)
- But I... - It's firm.
I smell red bean.
Red bean.
- It smells like red bean. - You could eat...
You could eat it with the soup.
It would be amazing to eat red bean paste ramyeon﻿...
- Red bean paste ramyeon﻿. - with that rice.
Along the rim, the rice became crunchy.
- Is it good? - It's so savory. It really is.
This is the best bit.
- The burnt bit? - Yes.
It would be most amazing with red bean paste ramyeon. Right?
The colors match perfectly too.
Red bean paste and jagwangdo.
- You have to try this. - Jagwangdo.
Gyeong Gyu seems to be very curious.
I am curious about what Gyeong Gyu will say when he eats this.
- Try it, Gyeong Gyu. - It's a shame to have it alone.
- Try the crunchy bit. - It's like he asked for one bite.
I will try the crunchy part.
This is amazing.
This is unbelievable. Look at this.
(He tries it.)
(He's impressed.)
The grains are very small.
(He's very satisfied.)
It's like well-cooked scorched rice.
Yes.
Do you have no problem digesting food?
(Of course. I am chewing it well.)
I am chewing it well.
(Everyone starts eating it.)
(Why is he smiling?)
I will talk about the flavor later.
I thought it was going to be very chewy.
I expected it to be sticky, but it's not sticky at all.
It's not like the rice we are used to.
- Right. - It tastes different.
It feels like it's slightly undercooked.
It's like scorched rice.
What do you think, Loco?
I like firm rice.
I love it because it's firm. I really like firm rice.
You can eat fast.
I like rice when it's firm.
(What would the flavor detective, Sang Joong say about it?)
- I am curious. - What do you think?
It's very firm.
(It's very simple.)
We say Thai rice...
- flies around. - Right.
It's got that texture.
Master.
It's rather firm.
(Why is it firm?)
There's nothing special about it.
- It's brown rice. - Brown rice.
- That's why it's nutty. - If it's...
processed more,
it will be a little softer.
People who prefer wet rice...
- might not like the texture. - Right.
- It's not sticky. - Right.
I think it's perfect for mixing with regular rice.
With another rice variety. I think native rice...
should be eaten as brown rice.
It's because when you turn it into white rice,
you process it more.
This means the unique taste of the native rice disappears.
- You just tasted jagwangdo. - Yes.
Bukheukjo, which you saw earlier tastes totally different.
It's got a very earthy taste to it.
The grains are a little stickier.
When we eat brown rice,
it's tough to chew.
- Right. - Right?
But considering that this is also brown rice...
Actually, this was processed recently.
It was processed just before you came.
I processed...
the last remaining bits. That's why it was good.
Rice that's recently processed...
always tastes the best.
This is luxurious rice then.
- It is. - It really is.
My ignorance makes me lower my head.
I never knew until today...
that we have so many varieties of rice.
- I didn't know either. - What have I been doing?
(What have I been doing?)
I just ate rice.
(He blames himself again.)
I am just a glutton.
(He blames himself for the third time.)
We have to go and find the next ingredient.
- We have to go. - Yes.
This time, you will be divided into two teams.
- Really? - Yes.
Do we get a number hint for the next ingredient?
When you get on the car,
- you will see the hint. - Okay.
- Let's go. - Let's go.
- Should I go inside? - Yes.
(Chae Rim, Gyeong Gyu, and Jin Young get on this car.)
Let's go.
- The hint is over there. - Oh, there's the hint.
- You can open the scroll. - I will open the scroll.
(The hint for the ingredient is written on the scroll.)
Let's check the scroll.
(She's surprised.)
(What made them burst into a laughter?)
What is that?
- Here. - What is that?
- Did you see it? - Yes.
This is the hint.
(Sin Yun Bok's painting "Chicken" is the hint.)
We are on the way to the farm.
- Are we going to the chicken farm? - Yes.
I really love chickens.
Let's go. We will go to a chicken farm.
(They head to a chicken farm to find the special chicken.)
I wonder where the other team would go.
(Where would the other team go?)
(Sang Joong, Loco, and Tony)
There's something here.
There's this.
- Just put it in the back. - Okay.
I think this might be the hint.
(Loco's intuition tells him that it's the hint.)
- Wait. - It's a turtle shell.
If this is the hint, the situation will become serious.
There's a rabbit headband.
There's a turtle and a rabbit. So it must be a liver.
(Liver?)
I have a terrible liver.
- You have a bad liver? - I have a bad liver.
- Do we take one each? - I'm trying to drink less.
It must be liver then.
Hello, I am Jo Jung Sik, SBS announcer.
(Hello, I am Jo Jung Sik, SBS announcer.)
Please wear the turtle shell and rabbit headband separately.
Otherwise, you will not be given the hint.
Wear these?
(He turns into Loco the Rabbit.)
(He turns into Tony the Turtle.)
(Do I have to wear it too?)
(You have to wear it to get the hint.)
You look cute.
(Sang Joong will do anything for the hint.)
Here's the hint.
Please pay attention and listen carefully.
(They will be given the hint for the ingredient.)
(The storytelling begins.)
The turtle told the rabbit.
"If you go inside the sea with me,"
"you will get to see an enchanted kingdom."
"You will be able to drink cheondo, bando, bulsayak,"
"cheonilju, gamhongro, and sampyeonju..."
"every day."
"You will live in a house as high as a palace..."
"and become friends with fairies."
"You will enjoy Emperor Shun's zither, Wang Dae Wook's flute,"
"and sing joyful songs from time to time."
[Kocowa Ver] SBS E03 Eat in Style "Native Rice Is Endangered" -♥ Ruo Xi ♥-
I am sorry, but I didn't understand half of what you said.
What does it mean?
- Did you get the hint? - No.
I will say it again.
(He mentions the name of the ingredient.)
(Cheondo, bando, bulsayak)
(Cheonilju, gamhongro, and sampyeonju)
I got it.
- Cheonilju. - No.
Isn't that it? Isn't it cheonilju?
(At that moment, Loco the Rabbit thinks of a word.)
Cheonilju?
Gamhongro.
(What?)
- Gamhongro. - You got it.
Yes.
- Gam what? - Gamhongro.
Gamhongro.
It's my first time to hear it.
(What kind of an ingredient is it?)
You must keep wearing the turtle shell...
and the rabbit headband until you meet the master.
Only then you can get gamhongro.
(They have to keep it on until they meet the master.)
(What on earth is gamhongro?)
(They hit the road with the curiosity for gamhongro.)
Chicken is all you need. You don't need anything else.
I am so excited.
(They arrive at the chicken farm with excitement.)
Let's go.
Even if it's hot, I will go there.
(What kind of chickens would be waiting for them?)
The chickens are waiting for us.
Where are they?
There they are.
My goodness.
Is that the native chicken?
(It walks confidently with its tail standing high.)
It looks amazing.
(The chicken captures Gyeong Gyu and Chae Rim's attention.)
Compare it to the chicken in the painting.
- You're right. - It's an old painting, isn't it?
It is.
The chicken I will introduce today is Korean hyunin chicken.
(Korean hyunin chicken)
- It looks just like the painting. - Doesn't it?
- It does. - Especially the colors.
- The colors are the same. - Right.
(It's a native chicken with beautiful colors.)
The master has been trying to bring back different colored ones.
The colors are beautiful.
- Aren't they beautiful? - The colors are beautiful.
It's really beautiful.
(The stunning colors of Korean hyunin chicken were restored.)
The master has been trying to bring back different colored ones.
He's been doing this alone for the past 30 years.
I will bring him here.
- Okay. - Okay.
- For 30 years. - Sir.
- Oh, welcome. - Hello.
I am happy to see you. It's nice to meet you.
- Hello. - She is Chae Rim.
Have you been raising chickens for 40 years?
I've been preserving the pure bloodline...
of Korean native chicken for 40 years.
(He's been preserving the pure bloodline for 40 years.)
They are different from the regular chickens we eat.
They are different. They are Korean native chickens.
- Korean native chickens. - Yes.
It's the chicken a mother-in-law...
would cook for her son-in-law.
- A brood hen. - A brood hen.
They are the origin of Korean chicken.
- What do you call them? - Korean native chicken.
- Korean native chicken.
They are Korean native chickens.
There used to be 20 different color variations in the country.
Currently, I am preserving...
the bloodline and restoring the colors of 15 varieties.
It's very hectic.
(He's succeeded to bring back 15 varieties.)
The restaurants that say they have Korean native chicken...
serve foreign variety chickens that have been raised outdoors.
(He farms actual Korean native chickens.)
(My eggs are Korean native chicken eggs.)
Can you boil some eggs that are laid today?
Eggs?
- Eggs? - You have them?
Of course.
Do you have eggs?
- Do you like eggs that much? - I love eggs.
Come with me. I will let you taste it.
That's right.
Wait. I will bring it for you.
He's been raising chickens for a long time.
- What's that then? - He must've...
If you prefer to eat it raw, you can eat these.
- These are raw. - These are boiled.
- Is it a boiled egg? - Yes.
Why is there a serial number? What's this?
I wrote a number on each one for the purpose of...
preserving the bloodline and the color.
The first number indicates the color.
- 16? You classified the eggs. - Yes.
When the chickens lay eggs, you write a number on each egg.
Each egg is hatched and raised...
along with its kinds.
- Each egg is different. - Right.
That's why it's numbered.
(He must classify the eggs to preserve the breed.)
- Can I eat one? - Yes.
(He peels a boiled egg.)
My hands are dirty, so I have to eat it by myself.
(He's clumsy.)
Looking at the way he peels the egg,
I can tell that he's a very impatient man.
(He's a very impatient man.)
That's not it.
Why did he make my lovely egg look all ragged?
Right.
(It looks miserable.)
(I am sorry, sir.)
(Finally he tastes the egg. How does it taste?)
It's very flavorful.
- The raw egg is the same. - Right.
Here's what's important about preserving these chickens.
In the future when our descendants...
do poultry business,
without these pure breeds, they won't be able to...
come up with hybrids.
- They are the pure breeds. - Pure breeds.
Before the bloodline of Korean native chickens was ruined,
different varieties of Korea native chicken lived nationwide.
(They must've been more colorful and varied.)
I am not running a poultry business.
(He is the preserver of Korean native chicken.)
I preserve the bloodline of Korean native chicken.
I wanted to preserve the chickens I saw as I grew up...
and turn them over to the next generation.
I'm learning so much today.
I should have been more aware about the kind of chicken I eat,
but I never knew about it until today.
(She feels ashamed that she wasn't aware about the types of chicken.)
(Meanwhile)
Gamhongro.
Isn't it similar to tequila?
(Sang Joong, Loco, and Tony have arrived somewhere.)
Where could this be?
(Tony the Turtle...)
(and the rabbits)
Before we meet the master,
We were told to keep our hairbands on.
This is why we look like this right now.
It looks good on you.
- Do I? - Yes.
You look 10 years younger.
Is this a brewery?
(Are we at a brewery?)
(They open the closed door and enter inside.)
- There are many books. - Yes.
There certainly are many books.
Oh, there are bottles.
(There are many liquor-related books along with much liquor.)
I guess they do a lot of experiments with alcohol in this place.
(Is gamhongro a type of liquor?)
- Hello. - Welcome.
I'm sorry to have come to this place...
- Hello. - dressed like this.
Welcome. It must have been a long trip to come here.
- Mr. Kim Jin Young told me... - Yes.
- to prepare a prize for those... - Yes.
who are dressed as turtles or rabbits.
Please take a seat while I get them.
What is this?
(The turtle and the rabbits gather to check out the master's food.)
(Is this gamhongro?)
- Should I put this here? - Sure.
What is that?
(Another table of food is being served.)
(Their assumption that it's liquor is becoming more certain.)
(Gamhongro must be a type of liquor.)
(The second ingredient is finally introduced.)
This was one of the three renowned liquors in the Joseon Dynasty.
- There is a sweet taste to it. - Okay.
(Its name stands for sweetness, redness, and liquor.)
The name derived from its red color...
as well as the fact that it was served to the King.
The reason behind the color is due to the fact that...
it was made with medicinal ingredients.
Because of that, there is medicinal scent,
medicinal taste, and also medicinal effects.
To be honest,
when we were told to dress up to discover the ingredient,
a thought came across my mind that it would be related to...
the turtle and the rabbit,
like from the fairy tale, "The Rabbit and The Turtle."
There was a story that has been descended from a long time ago.
The turtle induced the rabbit to follow him with gamhongro.
There was no other way to take the rabbit to the underwater palace.
Because the rabbit was reluctant to go with the turtle,
the turtle used gamhongro to induce the rabbit to go with him...
to the underwater palace.
- The rabbit could have it there. - I see.
- Because the liquor was valuable. - Yes.
In "Chunhyangjeon," when Chun Hyang splits up with Mong Ryong,
Chung Hyang requests for gamhongro.
It wasn't necessarily because she had to say goodbye to him,
but it was rather a beacon of hope...
to meet him again someday.
Tony who loves to drink should start the tasting first.
- Tony should go first. - Sure.
I'll try to taste it as how it would have been like for the rabbit.
(The rabbits are very excited.)
There is some color to it, right?
That's why we say that the king enjoyed this liquor.
Can I just give you a little?
- Actually, I can't drink alcohol. - I'll just give you a little.
(Sang Joong the Rabbit is just having a little bit of the drink.)
(Sang Joon the Rabbit a.k.a the food detective)
(Coughing)
Are you okay?
Because it has such high alcohol percentage,
you can smell the hard liquor directly.
Just have a sip.
(Tony who loves to drink takes his first sip.)
(Drinking)
(He finished the shot in one gulp.)
(How is it?)
I'm so curious. I'm so curious.
- There are side dishes here. - My, what is this?
It only feels like it's alcohol when it's going down the throat.
When you're drinking it, it tastes like cinnamon.
(He could taste the sweetness and the cinnamon inside his mouth.)
I think I could almost taste something like honey.
(As soon as he mentions that it tasted like honey,)
(Sang Joong hurries and tries it.)
(However...)
Did you drink it all at once? Wasn't that too much?
I think you should have some food now.
I just put the tip of my tongue...
and I felt a tingly sensation.
My brain is signaling me to stop drinking this.
First of all, I think the scent is similar...
to whiskey...
and my tongue felt tingly from tasting it.
Is there anyone else who makes gamhongro in the region?
My father was the only one who made gamhongro.
Currently, I make gamhongro alone.
At the national level, I am the only one who make gamhongro.
Is there any gamhongro left made by your father?
There is a last one that my father made...
in the 1980s.
This was the last gamhongro that my father made.
It says here that this gamhongro was made in 1980.
It's 38 years old.
This has become my mind,
my heart,
and my purpose to inherit...
my father's culture.
Thank you.
This experience was not about drinking alcohol,
but it was rather about drinking the spirit.
(Now we will bring this gamhongro which is full of...)
(taste and spirit to the chef.)
(With the ingredients they found...)
You know that, right?
- She is... - The master of Korean food.
Yes.
Not everyone has the chance to taste her food.
- She's very famous. - I know.
- It must be here. - I think so.
(Who is the great chef they will meet today?)
Welcome.
- Hello. - Come inside.
- My goodness.
Hello.
- Hello. - Hello.
- Hi. - It's nice to meet you.
It's a pleasure to have you here.
- I finally meet you in person. - Hello.
- This is Chae Rim. - Hi.
It's very nice to meet you.
- It's good to have you here. - I finally get to see you.
- Hello. - Hello.
(Shim Young Soon who is one of the most well-known food researcher...)
(of Korean food, also known as "Oksu-dong Teacher.")
(Her calm smile doesn't last for long.)
(Even if the First Lady comes, we have to do it together.)
(The members start going through a hard time.)
(The Cooking in Style will begin now...)
(to create the Table in Style.)
- I brought some chicken. - Okay.
- I heard you wanted us to bring it. - Yes.
I wanted you to bring some chicken and some native rice.
- I asked for those, - Yes.
but I guess the rice hasn't arrived yet.
Kim Sang Joong is on his way here with the rice.
- Is that so? - Yes.
- Can you open the box? - Sure.
- Show me what you brought. - This...
(He seems a bit flustered.)
You should open it with a knife.
- With a knife? - It's a native chicken.
- I see. - The native kind.
- Good for you. - It's a native chicken.
He told us that...
(The godfather of variety shows grabbed a knife as she told him to.)
He's been breeding these chicken for 40 years.
I thought they were Korean ogol chickens at first.
They turned out to be just black chickens.
Just like how there are black cows in Jeju Island.
- Yes. - It's similar to that.
All right. You should put it in water now.
- Yes? - Put it in water.
- Clean it thoroughly. - Okay.
(Gyeong Gyu has become obedient due to her charisma.)
That's right. Wash it thoroughly with your hands.
That's right. You're doing a good job.
- Thoroughly. - Okay.
How did I end up working all of the sudden?
Yes.
- You should throw this out. - Okay.
(Listening to her instructions)
- Wear an apron first. - Okay.
Let's get ready to cook.
Even if the First Lady comes here,
- we have to work together. - Is that so?
Of course.
I never cook alone.
This isn't a place where I demonstrate,
but it's rather a place where we practice together.
- While learning. - Yes.
Here. Bring them out here.
(How did I end up cooking with the chef?)
Are you trying to make...
chicken soup?
(From the ingredients, I think she's trying to make chicken soup.)
Hold your thoughts.
(This implies that he should hold his thoughts...)
(and follow her instructions instead.)
(Gyeong Gyu has been scolded many times even before cooking.)
- Look here. - Yes.
- Hold it like this. - Yes.
Separate the meat from the bones.
- The leg? - Yes.
The bone will come out easily...
once they are separated from the meat.
They will come out easily when you pull them out like this.
- Is that so? - Yes.
That's right. Are they coming off?
No, you have to grab that part.
(Discouraged)
(Pulling)
(Twisting the ankle)
- I got the hang of it. - Okay.
So you're telling me to pull the bones out because...
- I can't cut it with a knife. - Yes.
This is so much different from what I've expected.
I expected to have the food served to me...
when I wait at the table.
I thought all I had to do was eat and describe the taste.
Chae Rim, can you skin this chicken?
(She's not listening to Gyeong Gyu.)
(Ma'am...)
(The teacher is casually washing her hands after giving orders.)
Be careful when handling the knife.
- Okay. - Okay.
Do you want to pull the bones out together?
By the way, where are they right now?
(Where on earth are they?)
They're not coming late, right?
(With anger, he managed to skin and butcher the chicken.)
- Here you are. - Thank you.
Next, leave the legs for now.
Next, if you look here, there is chicken breast.
- You should... - Get the chicken breast.
Yes, separate the chicken breast. There's not much.
- Is it small? - Yes.
The ones from the poultry farm are thick.
- Okay. - But the native chickens...
have less chicken breast.
- There's really not much. - Yes.
Just a small portion.
Now.
The water.
(Master Shim Young Soon's fish and meat soup with native chicken)
You have to put the astragalus root in water.
- For how long? - If you use the dried ones,
it wouldn't work properly.
(To make fish and meat soup, put soaked astragalus root in water,)
This is acanthopanax.
(and add acanthopanax, fresh ginseng, dates, and garlic.)
(When the water starts to boil,)
This is spice juice.
(add 3 spoonfuls of spice juice.)
This is wine.
(Add 2 spoonfuls of wine.)
(Boil it to make the soup.)
(As they make the soup...)
- Are you done with the chicken? - Yes.
- Here are the roots. - The roots of ginseng.
Yes, put some ginseng roots inside.
Also add some mung beans.
If you add mung beans to a native chicken,
it's good for detoxifying your liver.
Overall, it protects your liver.
Just like we added the beans,
add dates, garlic, and chestnuts.
After this,
we tie it up like this.
Now, try to tie it up with that.
Do it one at a time.
Tie it tightly.
(While they are trying hard to cook today's menu...)
What do you call the thing you use to stab something like this?
- Hello. - Hi.
- You're finally here. - Welcome.
- Hello. - You guys have perfect timing.
I just did all the work.
We didn't do it on purpose.
It took time to get the ingredient.
- Is that right? - We went through a hard time.
I already finished butchering the chicken.
- You're working so hard. - You have to tie it tightly.
- That's right. - She will yell at you.
One at a time.
(Let's put on the apron first.)
Then tie it up.
Is the water boiling?
Are you supposed to be a turtle?
I brought a turtle as an ingredient.
- What? - What did you say?
I'm just kidding.
You brought a turtle?
I brought an ingredient that you would like, Gyeong Gyu.
(There is gamhongro inside the turtle backpack.)
You can see that the water is boiling.
- Yes. - Yes.
(When the soup is boiling,)
You can place the chicken inside.
(Surprised)
(Add the tied native chicken with mung beans...)
(to the soup boiled with astragalus root and acanthopanax.)
Now, we put the abalone.
You have to cut it first.
No, no. The shell contains...
the nutrition that protects your eyes.
We should boil the ingredients together for a long time.
- The fish and meat soup. - Yes.
- I think you tied them too tightly.
If you eat this soup,
Yes.
you will have enough energy that will last for a month.
For a month?
(That's incredible.)
That's amazing.
- For a month. - The energy for a month.
(Put the lid and let it boil.)
What am I going to do with the chicken legs?
Take out the bone in the middle.
- Like this. - Did you hear that, you guys?
- Yes. - Yes.
(You guys?)
- She told us to take the bone out. - I will take the bone out.
She wants us to take the bone out.
With a knife, take out the bone in the middle.
Take it out.
Do it.
(The duty is smoothly shifted to Tony.)
(Struggling)
The meat is very tough so it's going to be pretty hard.
Is this because it's a native chicken?
Yes. It's very tough.
- Hold it. - Do I have to cut it all the way?
- Yes. - You just need the meat?
I'm only going to use the meat.
You have to cut it more...
- to get the bone out easily. - Okay.
Why are you in such a hurry?
- I'll try again. - No, that's not how you do it.
- I see. - You have to cut here.
(Get out!)
(Angry Gyeong Gyu grabbed the knife.)
(Cutting smoothly)
There you go.
(Smiling)
That's right.
(Gyeong Gyu has become a student of Oksu-dong teacher.)
- Like this? - Yes.
Just take it out.
Cut it smoothly. There you go.
It's tough.
I have to get the meat as much as possible.
(In order to get the most amount of meat, he has to cut delicately.)
There you go.
That's right.
(After many minutes he spent taking the bones out,)
(he successfully manages to do it easily.)
Yes.
(Here you go, master.)
(Give me another one.)
- Give me another one. - My goodness.
(I would have to obey your words if you insist, master.)
(Lee Gyeong Gyu, the man who became her best pupil out of the blue)
(Tony is also struggling with his turtle backpack on.)
Can you bring the food processor?
(Loco is also working hard.)
What is this?
Wait a second. You're sweating.
(You haven't even finished this yet.)
You haven't even finished this yet.
What?
Ma'am, this is very time-consuming.
The chicken is...
I can't separate the bones.
- Did you put all inside? - Where did it go?
- The legs. - All right.
(Mix the chicken breast with the legs.)
Now we grind them together in the food processor.
- I see. - Okay.
(We will grind both parts of meat together in the food processor.)
We need to grind them together.
Add some wine.
(Wine)
This is the spice juice.
Add some pepper.
You're grinding the chicken?
- Yes. - Grind it.
(Grinding wildly)
You can't eat the chicken breast...
of a native chicken alone.
It's too dry.
We're adding the chicken legs...
- to make it less dry. - I see.
What do you make with the ground meat? Dumplings?
I am going to make meatballs...
and make soup with them.
(You're going to make meatballs.)
Grind the meat.
Wash it thoroughly.
Okay.
There's still some left.
Hello, ma'am.
My gosh.
- He's Kim Sang Joong. - Hi. Welcome.
Sorry for being late. I was trying to bring this here.
- I'll put it here. - Okay.
(Now that Sang Joong takes a look around after putting down the rice,)
(he notices that Tony and Chae Rim are working hard...)
(and Gyeong Gyu is almost fainting.)
(What happened while I was away?)
What's everyone doing right now?
I caught a chicken.
Was your ingredient chicken?
- Yes. - I caught it myself.
(He's too exhausted to talk.)
Do you want to put on an apron first, Sang Joong?
The apron.
(I feel like I have to do something too.)
- That's incredible. - Yes.
It's ground very nicely.
Yes, it's completely ground.
It has to be minced more...
- because of the muscles. - Okay.
Take the muscles out.
- They won't be cooked thoroughly. - The muscles?
So mince up the leftovers.
(No one cares about Sang Joong at this point.)
Mince it. Why is there a piece of meat lying around?
You want me to mince this?
Mince it.
Ma'am.
Yes.
I brought some...
Hold right there.
We're going to use it after...
- we're finished with this. - Okay.
Oh, I see.
(He's holding still.)
(While Sang Joong is holding still,)
(the other members are starting to make the chicken meatballs.)
(They seem busy.)
(She's working hard.)
(I want to help too.)
- Ma'am. - Yes.
When do I stop holding still?
Just hold still.
Okay.
(Where is this place?)
(What am I doing here?)
- Also, don't touch the rice. - Okay.
Wash your hands first.
I already washed my hands.
- You did? Then come here. - Yes.
(She finally called me.)
We have to blanch this.
- Okay. - Put them here.
- Put them in while its boiling. - These cabbages?
- All of the them? - Yes
- I'll do it. - Okay.
- Please blanch them for me. - Okay.
Mince the meat nicely.
You have to get them out soon, right?
(Sang Joon finally has the task to blanch the cabbage.)
Put them inside.
(She told him to only put the cabbage.)
(He also put the crown daisy, mushrooms,)
(scallions,)
(and ginseng roots.)
(Why is he making hot pot when he was told to blanch the cabbage?)
(This is going very well.)
(My goodness.)
My goodness. What are you doing?
You told me to cook all of them.
No, I just meant the cabbage.
Just the cabbage.
I wanted you to blanch all of the cabbage.
I should just stay still.
- My goodness. - It's really hot. Be careful.
- Oh, my gosh. - I'll do it.
(Meanwhile, the Oksu-dong student...)
We should take a photo of this. We won't get to see this again.
You should stir it.
(Gyeong Gyu shows off his amazing mincing.)
You have to wash it with cold water.
Yes, that's how you do it. Chop them into small pieces.
They'll just fall apart if they are too big.
(He's chopping.)
(He's even closing his eyes.)
Oh, you're doing good.
You're like a professional chef.
He's working really hard. Let me wipe it for you.
(He's wiping his sweat.)
Oh, my goodness.
You're accepting me as your student, right?
(I'm your student, right?)
(He's jealous.)
(King oyster mushroom is chopped into small pieces.)
Yes. That is it.
It was a very quick chopping,
but it already got watery here.
You see, it's full of water.
It will be too watery if you use it as it is.
You can't make meatballs then.
- I see. - Then you put it here.
- Is it done? - Yes.
- You did a very good job. - That's great.
Add glutinous rice flour here.
Add pepper too.
Add some pine nuts.
- Do I make them round? - Yes.
(Mix the ingredients well for chicken meatballs.)
If you don't put any vegetables,
it will be hard.
- I see. - It will be really dry and hard.
Mix it to one direction. Yes.
Oh, gosh. You're doing great.
You're good at everything.
- Ma'am. - Yes.
I used to make a lot of paste baits.
(I made a lot of paste bait before.)
I made a lot of them when I went fishing.
It's quite similar to that.
He's got the moves.
Next, we have to make it round...
like a piece of grape.
It has to be a mouthful.
When you mix vegetables,
these meatballs will be really soft and delicious.
They get very chewy too.
You don't have to chop too much. It's going to be delicious.
The pine nuts will make it taste good.
- Is this big enough? - Yes.
Gosh. It's all soaked.
It will be cooked well when it's all soaked.
If you grill jeon with oil...
- when there's white powder, - Yes.
it will only get burned on the outside.
- I see. - It won't be delicious.
Put them on the pot.
Here's the last ingredient.
- Which one? Rice? - Yes.
(Korea's endangered rice)
I brought these boxes of rice...
from each region of Korea.
Koreans natively have...
rice in five different colors.
The black rice is usually from the north.
(The rice gets more reddish towards the south.)
Towards the south,
- the rice gets red. - Yes.
I've brought all the rice from the north to the south.
Not even the kings had all these different types of rice.
Not even the kings ate like this.
How blessed are we?
We should mix them little by little.
It will keep our organs healthy.
- This is how we do it. - I see.
Nothing works better...
for our bodies than this.
- Did you mix it all? - Yes.
- Gosh, she mixed all the rice. - Right.
Each piece is really thin.
- You're right. - Yes.
When I cook it after washing,
it doesn't have much oil.
Really? Yes. You're right.
But it's sweet.
- Is it sweet? - Yes, this is sweet.
- I want to taste it. - It will cook now.
(She's pouring water to the pot where the rice is all mixed.)
That's it.
(It's a pot of rice from all regions of Korea.)
(How will it taste?)
You can take seats.
- Really? - Yes, I'll bring it to you.
- Okay. - Yes.
I get to taste her food.
When I...
opened the door,
I worked on chicken right away.
So you were working on it for more than two hours.
He opened up those boxes as soon as he got here.
I worked on chicken as soon as I opened up the boxes.
(Gyeong Gyu worked hard on this chicken in the pot.)
(It's getting boiled with pleasant sizzles.)
(Filtering the stock)
(She moves the chicken meatballs...)
(to another pot)
(Stir-frying abalones)
(Pouring the stock to the pot where there are chicken meatballs)
It's hot. There we go.
(She's adding abalones to the same pot.)
It's done.
(Boiling with ginseng and chestnuts)
Gosh. It'll be an amazing dish.
- I haven't expected this. - Yes.
- Gosh, look. - Oh, rice.
Look at this. It's the rice.
It's rice.
The rice is from 16 different provinces.
This is it.
(Rice from 16 different provinces with fish and meat soup)
- Here you go. - Let me put it.
Get the soup first.
This meatball soup...
circulates the blood and invigorates your body.
It protects your body.
All the nutritional contents are inside this soup.
You should eat this today and be healthy.
- Next, look at the rice. - Okay.
- Yes, we have rice. - Look at the color.
The rice is from all over Korea.
Not even the kings had this.
But we're having this rice here.
This is from the very north and from the south too.
It has all five colors.
Not even the kings had this.
But you get to have it today. Finish every bit of your meal.
Stay healthy throughout the summer. I have to go now. Bye.
- Thank you. - Bye.
- Thank you for this. - Thank you.
Bye.
(Meat and fish soup with native rice)
Let me taste the rice first.
(From Hamgyeongbuk-do to Jeju Island)
(How will this rice from 16 provinces taste like?)
It's delicious.
It's really good.
(He's having another bite.)
(This is it.)
Try the rice.
- The rice is so good. - Oh, gosh.
It's really soft.
- It's melting. - When we first had it,
it was a bit dry.
- It's so good when it's mixed. - Some part is watery.
Some part is a bit bitter.
- Some part is sweet. - Gosh, it's so good.
How fun can this be?
It's so chewy and nice.
- Right? - Yes.
I can have this without side dishes.
It's like a well-made rice cake.
It's just five of us...
who tasted rice from the north and all the way to Jeju Island.
It's very meaningful to have it.
(It's a special experience for them to taste rice from all over Korea.)
When I first tasted...
jagwangdo rice,
I thought the red bean ramen is the best thing with it.
- I changed my mind now. - Why?
This works better with the rice.
(They almost forgot about the fish and meat soup.)
(They forgot about the soup because the rice was so good.)
But the native chicken...
Gosh, it's good. It has a deep flavor.
It's very deep.
(Tony's tasting it too.)
- Do you need more? - Isn't this too little for you?
Oh, I'm fine.
(Oh, gosh.)
How is it? You always have food from convenience stores.
(Coughing)
Isn't it moving?
Gosh, this really is...
I thought my mom makes...
the best chicken soup.
But this is just like hers.
I feel like I'm a king.
I usually don't have soup.
Yes. He doesn't have soup.
I usually just eat the solid ingredients of the soup.
This soup...
- works like a medicine. - It's like a medicine.
(He's having the rice with the soup.)
It started from Hamgyeongbuk-do.
(Sang Joong's a different man now.)
Does anyone want more meatballs?
Can you give me some more?
Oh, Sang Joong's having more.
It's been so long...
He's eating well today. He usually doesn't eat much.
I think today's food is...
the best one for me so far.
It's the best food.
- I really got to eat in style. - Right.
I ate in style.
It's really delicious.
Yes. It's so good.
(The 40-year-old singer won't stop eating.)
(It's not like food from the convenience stores.)
Just the rice itself is good.
(The 40-year-old idol singer kept eating.)
- What? - Let me give you drinks.
I know. You're so rude.
I looked at it for so many times for you to open.
Open?
You just kept eating.
I'm so sorry. I was so into the food.
That's why you all get the blame.
(Tony's pouring him gamhongro.)
(Gosh)
- It's like whisky. - Yes.
I've never tasted this.
Can I pour for you?
Oh, okay.
Gosh, it's so good.
I'm already heated up.
(He heard what Gyeong Gyu said.)
I know now why people have health foods.
- What? - I know now...
You realized that when you're still young.
I'm really excited.
(He's excited.)
- Right? - Yes.
Then this food suits your body type.
(The third Table in Style)
(Korea's native rice)
(Korea's native chicken)
(The one and only gamhongro)
(We have to preserve them before it's too late.)
(Where am I?)
(Who am I?)
(The title says Eat in Style.)
(What did I do wrong?)
(It's not like you did all the work.)
(Next week with Eat in Style)
(They're seeing "0" for the first time.)
(They're facing something that's not there.)
(It's shocking to know that they are endangered.)
(Now they can't even find that ingredient.)
We can't see it anymore.
(Eat in Style)