(They look for endangered ingredients.)
(The ingredients they meet during their trip)
(First ingredient)
(Fermented kimchi)
(Second ingredient)
(Red bean paste)
(Third ingredient)
(Traditional rice)
I didn't know there were many types of rice in Korea.
(They taste something new.)
(They reflect on their eating habits.)
(It's time to find the fourth ingredient.)
(When you hear the sounds of early morning in autumn...)
(Sound of a car?)
(There's a man who loves motorcycles.)
Hello.
I'm Kim Sang Joong from Eat in Style.
From Pyeongtaek,
I'm leaving to find...
our ingredient.
It's in Gyeonggi Province.
Gyeonggi Province makes up 10 percent of our land.
(Forward it by 3 times)
(He's talking about today's destination.)
Are you ready to find...
our endangered ingredient?
If you're ready to eat in style,
let's go.
(Let's go to eat in style!)
(What kind of endangered ingredient awaits us in Pyeongtaek?)
(Pyeongtaek Lake at 8am in a morning in July)
This is Pyeongtaek Lake.
It looks peaceful.
Is there anything to eat around Pyeongtaek Lake?
- Please fish. - What?
Fish.
Freshwater fishing can't be done carelessly.
- Why not? - There's a lot of failure.
It's delicious. Catch us some fish.
- No. - Catch...
- if you see them. - Hey, hey.
(A black motorcycle slides towards Pyeongtaek Lake.)
(It crosses the asphalt road.)
(He parks his black motorcycle by Pyeongtaek Lake.)
Who ordered jjajangmyeon?
I'm over here.
Wait.
How long did it take to come here from home?
(He can't hear.)
(Moving about)
May I help you?
- You can't hear me. - May I help?
May I help you?
There's no need for help.
Listen.
- Yes? - How long did it take?
It took 1.5 hours.
- 1.5 hours? - Yes.
When I take off the helmet right away,
my hair looks messy.
- I need to turn around. - I know.
(He turns around in style.)
(He shows off his style.)
- That's how the helmet is used. - That's cool.
(He finishes setting up.)
- After that... - Respect.
It's too much passion.
You look amazing.
(Style is complete with sunglasses.)
(All the members gather.)
You traveled far.
There's another guest who will join you today.
- Is there? - Yes.
She's a big fan of Sang Joong.
That's what she claims.
Young people these days...
- like Sang Joong. - Really?
I can't wait.
- Let's invite the guest. - Okay.
(Who is today's guest?)
(Is she my fan?)
Goodness, Professional Park.
- Hello, long time no see. - Hello.
It's Se Ri.
It's Park Se Ri.
(The hero of golf in Korea, Park Se Ri)
Actually, I'm your fan.
Thank you.
It must be the same for you.
I like golf very much.
People who like golf dream of playing golf...
with Park Se Ri.
It's true.
When I was young, I listened to "Evergreen Tree"...
because of you, ma'am.
- Right. - I heard it for the first time.
(Madam?)
I played "Evergreen Tree"...
- at my house. - I'm not a madam.
You're just Se Ri.
I feel old all of a sudden.
- She's like an older sister. - How old were you back then?
I was in 2nd or 3rd grade.
He was a baby.
- That's right. - It's strange.
(I'm sorry.)
If someone asks you your age, this is what you say.
When they ask how old you are,
I'm the morning sunlight.
(I'm the morning sunlight.)
It's a bit...
When we eat or go to a place,
sit next to me.
If not, he'll say things that make you suffer.
Seriously.
Didn't you meet Se Ri...
in the past?
We were on many shows.
We've had meals together.
She eats well.
I like eating.
When you play golf and go on tours,
what do you usually eat?
I like meat the best.
Meat?
To be honest,
I'm not picky about what I eat.
What type of cuisine do you like?
- I like Chinese food. - What?
- I like Chinese food. - Chinese food?
I didn't expect that.
(Coming soon)
(Chinese food in style that Se Ri likes will be served.)
Here's the numerical hint regarding...
today's ingredient.
You get a number.
- A number appears here. - Go.
(What's the numerical hint for today's ingredient?)
Zero.
- Zero? - Zero?
(Numerical hints that were given so far are...)
(The first is 10.)
(10 people protect fermented kimchi.)
(The second is 160.)
(The amount of red bean paste that rests is 160kg.)
(The third is 150.)
(There are 150 types of traditional rice.)
(The fourth number that follows is...)
Zero.
- Zero. - Zero?
That's surprising.
(What is this number?)
(What could it be?)
Zero means that there isn't any.
Then we can't find it.
- We can't eat it either. - We can't eat it.
Right?
(The hint for an endangered ingredient is 0.)
(Today's ingredient is in Pyeongtaek, Gyeonggi Province.)
(There are many crockpots.)
(There's a house in front of them.)
(When you enter the house,)
(you'll find out the reality of this ingredient.)
(Why is it zero?)
(Will they find out the secret behind this number?)
For the meaning behind the number,
you'll find out where the ingredient is.
I'm so curious.
Are we digging potatoes again?
On such a hot day?
(The shooting is in the middle of July when it was 39°C.)
Will you go by yourself today again, Sang Joong?
Yes, I'll follow the road until I reach the destination.
I think I'll arrive earlier.
- I think so. - Then...
- Shall we go first? - You should go first.
Let's go.
(They head to where the endangered ingredient is.)
About zero,
is it zero calories because it's so delicious?
- Zero calories? - Calories?
All food has calories.
There's only water.
The number is zero.
I think it makes something that doesn't exist in this world.
It doesn't exist.
How can we look for something that doesn't exist?
Can it be something that we've never seen before?
- Isn't that more possible? - Never seen before?
Is it that no one has tried it?
That could be true.
- There may be no one who tried it. - Right.
No one has grown this ingredient.
(Chae Rim's guess)
Then who would make it?
- There's no one. - Did it grow on its own?
- It's found in wilderness. - Wilderness?
People in the past have eaten it.
Among people who are still alive,
- There isn't anyone? - no one has eaten it.
So we'll go and eat it.
"People in the past have eaten it"?
- Are they all dead? - Yes.
What could it be?
I'm curious about the number zero.
(There's something else they want to know.)
I wonder how far Sang Joong got.
When he shoots "Unanswered Questions",
does he take his motorcycle?
He must be frustrated while shooting "Unanswered Questions".
During the shoot,
he says, "However..."
(Where is Sang Joong by now?)
(Beautiful TV on Sang Joong, Part 1)
(I enjoy speed on the highway sometimes.)
(Sang Joong spends time on the highway from time to time.)
(He spends time in traffic on the highway.)
(Impatient)
My goodness.
There are a lot of places to eat.
(Thinking)
"Healthy meal for the whole family".
It's a barley rice restaurant.
(Healthy meal)
Speaking of barley,
as long as humanity exists,
it's an ingredient that won't disappear.
(As he thinks about barley, he comes across a descending road.)
(Standing up)
(He enjoys freedom from the saddle.)
(Sang Joong is first to arrive at the destination.)
This is the place where we'll shoot another endangered ingredient.
I think this is the place.
I'll park my motorcycle first.
(Coming up soon)
(Beautiful TV on Sang Joong, Part 2)
(I'm always neat.)
(Now I look stylish.)
(Wait.)
(He remembers to clean up after him.)
Put this away.
(Beautiful people leave their places neat.)
(He vacuums every corner and cleans everything perfectly.)
Okay.
(Now it's done.)
I finished cleaning the van,
but the rest of the members haven't arrived yet.
Here's what I think personally.
It may be because I like golf.
I'm not good at playing golf.
Park Se Ri was quite happy to meet me.
I was also excited and happy.
I think I'll get to see another side of Park Se Ri.
I can't wait.
I wonder if Se Ri also thinks of me that way.
His personality doesn't seem to match...
to his character on "Unanswered Questions".
You'll be startled.
He looks really different.
I really like his show.
(While they talk about Sang Joong,)
I think we're almost there.
(the other members are close to arriving.)
- It's so nice. - How did they find this place?
(Laughing)
The other members finally arrived.
There's a huge tree.
He got changed.
Welcome.
I thought you were someone else.
You look great.
(Sang Joong looks neat.)
(Looking carefully)
- What is it? - I'm sorry,
but I have to get a physical examination.
- "Physical examination"? - Yes.
It isn't a medical examination?
No.
- Is it for your military service? - Yes.
If you're on TV for a long time,
do people leave during a shoot...
- for their physical examination? - It's my first time.
It's better than people leaving the show to serve in the military.
(It's better than leaving the show to serve in the military.)
(Loco leaves for a while.)
What's over here?
Beans?
Can it be soy sauce?
- Soy sauce? - A type of sauce?
Soy sauce. There are crockpots.
That's what I thought too.
I spoke to you about him.
- He knows all ingredients. - Really? Hello.
- Hello, Mr. Kim. - This is Mr. Kim.
We call him Ingredient Kim.
(Ingredient Kim was waiting.)
It's nice to meet you.
This is Park Se Ri.
- Gosh. - We traveled far.
Why is it so far away?
This is where the ingredient will be introduced.
Did you get the numerical hint for today?
It's zero.
I thought about it a lot.
(Thought about what?)
I have to show you that it doesn't exist.
(I have to show you that it doesn't exist.)
(How can he show something that doesn't exist?)
Unfortunately, this is the reality...
of this ingredient.
I thought it was right to show the reality.
That's why I chose this place.
Let's go in.
(Will he show an ingredient that doesn't exist?)
It's this way.
(Will he show an ingredient that doesn't exist?)
A case like this is rare.
Let's go in.
(They follow Ingredient Kim.)
(They enter the house with the secret of zero.)
- The expert is here. - Hello, come in.
- Hello. - Hello.
It's nice to meet you. Thanks for coming on a hot day.
Hello.
Hello, it's nice to meet you.
- Hello. - Hello.
- Ma'am. - Yes.
We got a hint...
about today's ingredient.
- It was zero. - I see.
- We don't understand. - Could you show it to us?
Please come in.
- Can we go in? - It's this way.
There are people living here.
- Yes. - Right?
There's a table.
Have a seat.
(What could there be in here?)
I'm curious.
Look at those photos. How old are they?
They look over 100 years old.
(Various photos on the wall)
(There's also an award.)
(There's a chest for medicine.)
(How is it related to number zero?)
Maybe it's because it's the house of an expert.
The smell is unique.
This is what I think.
The table is quite big.
She'll prepare us a big meal.
She'll give us generous portions.
- What if the ingredient is big? - She's preparing us a big meal.
- I'm curious. - Me too.
I'm so curious.
- Right. - Why is it zero?
That's right.
It's too heavy for me to carry.
I'll help you.
- Is it too hot? - It's too heavy.
(It's something heavy.)
What do you think it is?
It looks like kimchi.
- Where shall I put it? - Put it here.
It's kimchi.
That's the ingredient, right?
(It must be the ingredient.)
(The ingredient gets more mysterious.)
The ingredient that you'll taste today is in here.
- I know. - You don't know what it is, right?
- I have no idea. - I don't have the slightest idea.
I can't even imagine what it is.
- It's very valuable. - Right.
- Can you show us? - I'll show it to you.
(What's today's ingredient?)
- Goodness, it looks delicious. - Take a look.
(Let me see.)
(What is it?)
(Is it simply kimchi?)
It smells so good.
It's unbelievable.
(It looks like ordinary kimchi that has a great smell.)
Do you know fermented Chinese herring?
In the past, I used fermented Chinese herring.
These days, I substitute them with large-eye herring.
Large-eye herring?
This is what it is.
(This is what it is.)
It's kimchi made with fresh large-eye herring.
(Large-eye herring kimchi)
(It's large-eye herring.)
- Large-eye herring kimchi? - Yes.
- Why is it zero? - How come?
Why is it zero?
(The question isn't answered.)
It was supposed to be made with Chinese herring.
Fermented Chinese herring?
(It was supposed to be made with Chinese herring.)
Chinese herring is gone.
That's why the number is zero.
(It's because Chinese herring is gone.)
(An ingredient that is gone forever)
(Chinese herring)
(Chinese herring is a type of herring.)
(A related proverb is "An old eagle is better than a young crow.")
(In season from June to August, caught in Korea, China, and Taiwan)
(Hyeonjong of Joseon craved it throughout the year.)
(The word is familiar with it due to an old proverb.)
(However, Chinese herring is gone!)
It's zero because it's gone.
It's extinct.
Chinese herring kimchi doesn't exist, so it's zero.
I called all over Korea...
to find some Chinese herring.
I couldn't find it.
There's an ingredient that you couldn't find?
Until the 1980s, Chinese herring was caught over 3,000t.
It was a common fish.
Less and less were caught. In 2010,
it's hardly caught.
Is it impossible to find Chinese herring...
in Korea?
- Is there no Chinese herring? - I looked everywhere...
to get Chinese herring, but I couldn't.
- There aren't any. - No.
I searched to buy some in May,
but there are only those caught in Japan.
I didn't want to buy the ones from Japan.
Here's the reason why Chinese herring disappeared.
Chinese herring moved less due to the rise of the ocean's temperature.
As fishing developed, fish were caught in large amounts.
It became more difficult to find Chinese herring.
(Now Chinese herring...)
(can't be found on our dinner table.)
She had to make it with Chinese herring, but she couldn't.
She had to find a substitute.
- She uses this. - It's passed down in your family.
You make kimchi with Chinese herring.
We used to make Chinese herring kimchi...
as well as large-eye herring kimchi.
Chinese herring kimchi is higher in quality.
It's served to precious guests.
Large-eye herring kimchi is eaten...
more commonly.
Now it became very rare.
Large-eye herring kimchi is also rare.
Chinese herring disappeared.
She makes kimchi with large-eye herring instead.
Is large-eye herring also endangered?
Here's what's important.
Large-eye herring kimchi is also found in Ganghwa Island.
They make it into pickled herring.
(It's made into pickled herring.)
What's special about here is that they make it with fresh fish.
- Fresh large-eye herring? - Yes.
This is the difference.
As kimchi is fermented,
fish bones break down.
That's how it gets flavorful.
(Large-eye herring is visible.)
What's the difference between one made with fresh herring...
and with pickled herring?
When kimchi is made with pickled herring,
the texture is different when you chew it.
When you take a look,
you get suspicious.
However, the taste is marvelous.
It's amazing with rice.
- It's very delicious. - I bet it's good with rice.
I keep imagining it.
- Doesn't it look appetizing? - Can we eat soon?
(2 bowls of rice would be easy to finish.)
(Let's get ready to eat.)
(Tofu that goes well with kimchi is cooked in oil.)
(Cut kimchi made with whole large-eye herring in bite-size.)
(Serve it next to tofu.)
(Hi, there.)
(A meal with large-eye herring)
These are large-eye herring dishes.
Is it a dish?
Wouldn't it be great...
if a large Chinese herring is served instead of large-eye herring?
It'd be delicious.
It's very unfortunate.
What's this?
It's made this year.
It's made two years ago.
Do they taste different?
Yes, see the difference in taste.
- That sounds great. - Enjoy.
- Thank you. - Thank you.
Let's try this first.
(They taste kimchi that's fermented for less than 1 year.)
- Just the fish? - That looks delicious.
(Sniffing)
It looks delicious.
It doesn't have a smell.
It doesn't taste fishy because it's fermented.
(Se Ri bravely tries some.)
(How does large-eye herring kimchi taste?)
Try it with tofu.
(Her first reaction)
(Then she nods.)
What you said was correct.
I thought it would have a texture of fish.
There isn't any. As you said, it's not fishy at all.
I've never had fish like this.
- It's very interesting. - Is it good?
(It doesn't taste fishy at all.)
It's not made with pickled fish.
- It melts in my mouth. - It's different with pickled fish.
When you eat it, it just melts.
(Fermented large-eye herring melts in the mouth.)
It's sweet and sour.
- I can't grab it. - I can't feel the bones.
It just melts.
(Fermented large-eye herring melts in the mouth.)
(Chae Rim and Sang Joon taste some.)
Right?
If I didn't know it was fish...
and ate it without knowing anything,
no one would say that it's fish.
I agree. I was surprised.
- What do you think? - There's a lump.
When it touches the tongue,
- It melts. - it crumbles.
- Does it melt? - Yes.
(They taste kimchi fermented for 2 years.)
(What will Sang Joong think of kimchi fermented for 2 years?)
What do you think?
Finally,
I can taste the fish and its aroma...
in the aftertaste.
This has a strong smell of typical kimchi.
The one made this year has a different texture.
(1-year-old kimchi has a stronger taste.)
- More than large-eye herring, - Is it kimchi?
- kimchi is the main dish. - Right.
Kimchi is delicious.
It's the top three kimchi I've ever had.
- 3? - Top 3.
Kimchi is very delicious.
As large-eye herring gets fermented,
the flavor of kimchi gets refreshing, doesn't it?
Right. It's made this year, but it's delicious.
It's delicious.
Don't you think the two-year-old one is better?
- This one? - I'm just asking.
- It's better. - Aren't these two the same?
- This was fermented for 1 year. - For 1 year?
It'd be amazing to eat it by hand.
(It's exciting just by imagining it.)
(Then let's tear it by hand for real.)
If we make kimchi jjigae with it...
It would be amazing.
(She rolls it around.)
(She gives it to Gyeong Gyu.)
Would you like some?
(She takes care of all members like a mother.)
Chae Rim and I have similar tastes.
Where are you from?
- "Where"? - "Where"?
Where are you from?
I'm from Seoul.
Seoul? No way.
Is any of your family from Gyeongsang Province?
- I'm from Busan. - What?
Busan.
- Are you from Busan? - Yes.
I knew it. Her style of taste is from Busan.
It's delicious.
What do you think, Se Ri?
This is my first experience.
I don't know much about fish.
I don't really like it either.
I had preconceived notion about it at first.
After the first bite,
the softness in the mouth was surprising.
It's fish, but there aren't any bones.
It's refreshing and piquant...
like there's carbonation. It tastes neat.
I never had rice with only kimchi.
It's my first time.
I think Se Ri wasn't comfortable with eating kimchi...
made with fish.
She wasn't comfortable.
It's like going to a golf field where she hasn't been to.
She's going for a tee shot, but there are hazard of water.
Also, the fairway isn't spacious.
It's out of bounds to the right.
She's concerned about how to hit her ball.
To put it simply...
It's hole in one.
(That's enough.)
He said everything, but Gyeong Gyu finished it.
(Sang Joong said it all.)
Let's see.
Those who like Seoul-style kimchi,
they would like this kimchi.
There isn't much pickled fish.
Kimchi is fermented with a neat taste.
Additionally,
put some cheese under rice.
Cheese is melted in the rice.
It's absorbed in rice.
Eat it with ripe aged kimchi.
What do you think?
(Good idea.)
- It'd be delicious. - It's the best.
I eat it while I'm salivating.
It's not the taste of...
sour kimchi.
It's different.
There's a difference between this and fermented kimchi.
It's completely different.
There's no chili pepper powder in fermented kimchi.
But this has chili pepper powder.
(Large-eye herring kimchi)
- It's refreshing. - It's...
the refreshing taste of kimchi that the aged talk about.
Kimchi should be refreshing.
We'll take some to Seoul.
We'll give this to a famous chef.
He'll make a new dish with this kimchi.
Let's go.
- It was the best. - Did you enjoy it?
Large-eye herring kimchi was shockingly delicious.
I said the taste had a twist.
- Yes. - Right.
- I never had it before. - When you chew it,
the flavor spreads in your mouth.
(The taste of large-eye herring kimchi shocked them.)
Today, you are going to be divided into two teams.
The numbers are written on the windows.
You can ride the one with the number you prefer.
- Really? - Yes.
(Which number will they choose this time?)
(Chae Rim and Mr. Kim choose the car with the number 400.)
(Gyeong Gyu, Sang Joong, and Se Ri choose the car with the number 0.)
(What kind of ingredient would be waiting for them?)
(They go to find another 0.)
The car you are riding...
- has the number hint... - It's zero.
- 0. - It's 0 again.
(They also got 0 as the hint for the Chinese herring kimchi.)
It's going to disappear again.
I think today is not about the ingredient we have to preserve.
I think it's about the ingredient that has already disappeared.
I think we are the last ones to taste it.
I loved the experience.
It was my first time to know that Chinese herring is gone.
The fermented Chinese herring.
(They came to understand that Chinese herring is disappearing.)
If we don't do this, we would never know.
We would never know what is disappearing.
And we wouldn't know what we don't know.
(What is the next endangered ingredient that's waiting for them?)
- Are we here? - Yes.
(This is the place with another secret related to the number 0.)
What is this?
(What's here?)
We came quite far.
(With much curiosity, they go to find the second ingredient.)
(This unusual building contains the secret of the second 0.)
It's another mountainous area.
- Let's go inside. - I think it's this way.
(They are more anxious that nobody is welcoming them.)
There's something inside, isn't there?
(Is a feast...)
(welcoming them?)
Isn't it ice cream?
Are they waffles?
- Ice cream? - They look like waffles.
(They are welcomed by waffles and ice cream.)
This is the roasted bean powder.
(They are welcomed by waffles and ice cream.)
Is it injeolmi?
(Is this...)
(a trick?)
- Can we eat this? - Yes. Eat as much as you want.
(The fact that there is nothing they have to do for it...)
(makes them more nervous.)
(They are doubtful, but they hurriedly taste the food.)
It's cinnamon.
Yes, it tastes like cinnamon.
It tastes like cinnamon.
(What is this cinnamon-flavored drink?)
(What is this?)
I think this is milk.
(The endangered ingredient is related to something on the table.)
Does this have to do with...
the ingredient we're going to discuss about?
Yes.
But ice cream...
(Out of curiosity, they taste the waffle.)
Isn't it a waffle?
(It's a green waffle.)
(He thinks he can guess what it is when he tastes it.)
(He looks at the crew for no reason.)
(It's good, isn't it?)
(Let's just eat it.)
(He can't tell what it is even after tasting it.)
Is it made with corn flour?
I think it's mugwort.
It's got the smell of mugwort.
It tastes like mugwort.
(They have no idea how these are related to the number 0.)
- Hello. - Hello.
(A strange man brings something out.)
It must've been tiring to come all the way here.
You should have this too.
- Isn't it red bean shaved ice? - Red bean shaved ice?
(It's a mysterious red bean shaved ice.)
(Why did he bring this out?)
(Who are you?)
Are you the one preserving...
the ingredient?
I think so.
(Choi Jong Ho, the owner of the second endangered ingredient)
- What is this? - The weather is hot,
so I prepared another cool dish.
Try it.
(Se Ri is anxious.)
(Gyeong Gyu has forgotten about everything.)
(The flavor detective starts to analyze the flavor alone.)
The red bean shaved ice...
tastes quite similar to...
the red bean shaved ice we normally get.
It's not too different.
(It doesn't look special.)
It's tasty though.
(I love it.)
This is a very healthy dish.
(He's just happy that he's eating something good for his health.)
(The flavor detective seems like he's got an idea.)
I think he gave us the red bean shaved ice for a reason.
He didn't give it to us simply because the weather is hot.
One of the ingredients that went into it...
must be the ingredient we are looking for.
It must be related.
(The flavor detective's guess is very convincing.)
Look at the rice cake.
It's got the similar color as this.
Yes.
I think the ingredient that went into those...
is the endangered ingredient.
(Is the ingredient of rice cake and waffle the extinct ingredient?)
But the question is, what is it? Is it mugwort?
It tastes very similar to mugwort.
(What is the extinct ingredient that tastes similar to mugwort?)
This is perfect after eating...
large-eye herring kimchi.
It's...
On the way,
I wished we would get ice cream.
This show is...
I love this show.
Right?
Isn't it different from "The Law of Jungle"?
It's completely different.
(It can't be compared.)
It's really tough being on that show.
All three of us have been on that show.
Right.
You went there alone.
- I went to Fiji. - Right.
Where did you go?
I went to New Zealand. To Cook Islands.
- Where did you go? - I went to New Zealand.
New Zealand?
I went to a jungle nearby a city in New Zealand.
(He went on Wild New Zealand Special.)
(The reunion might break off.)
(He's happy.)
(While they are sharing their memories of jungle,)
- Are you cooled down? - Yes.
Do you want to get going?
Go where?
(Where...)
(are we going?)
We have to go.
Go?
How about this though?
Will we finish it when we come back?
(He saves the red bean shaved ice in his stomach.)
- Are we going to the storage? - Follow me.
- Yes. Follow me. - Okay.
(What is the ingredient with the number hint 0?)
(Chae Rim and Jin Young arrive at the place...)
(with the ingredient with the number hint 400.)
We are here.
(She's nervous that she's got no idea about the hint "400".)
I feel like it's something we have to pluck out from a field.
(Is it something they have to pluck out from a field?)
(A big field is located next to a highway.)
(It's filled with vegetables.)
(Is this the endangered ingredient the number hint "400" points to?)
(Choi Myung Gab is the farmer who owns the ingredient.)
This is where the ingredient we will be introducing today is.
- It's changed. - It's changed.
Why are there beans?
It's tucked away inside. Do you want to go and check?
Are they not beans?
(The beans are just there to confuse you.)
That's why he just said it out loud.
(They go pass by the bean field under the scorching sun.)
We are almost there.
What is there?
Is this the end of the field?
No.
This is it.
(This is it.)
- Isn't it grass? - Grass.
(They go past the wide bean field...)
(and run into a field of weed.)
(Is this weed-looking thing the endangered ingredient?)
This...
looks like weed.
But they are actually chives.
(They are chives?)
- Ho chives? - But...
No. They are wild chives.
- Wild chives? - Wild chives.
The chives we usually eat are,
although we eat them a lot,
originate from Japan.
It's easy to grow.
But it lacks flavor.
This one tastes better.
We eat a lot of chives...
because they are good for us.
But they easily get mushed, and the crunch texture is gone.
So I preferred to use...
ho chives.
It's my first time to know...
that we have our own chive variety.
This is indigenous to Korea.
It's grown in the wild,
so it's quite tough. It's much more nutritious than regular chives.
It's got a lot of garlic flavor.
It's very pungent.
So it tastes the best...
when it's paired with meat.
Why don't you have a little taste?
You can bite into it.
(How do the raw wild chives taste?)
You will taste...
the pleasantly pungent taste.
(Choi Myung Gab is the farmer who grows wild chives.)
It's delicious. I keep going back for it.
It would be perfect for making chive jeon...
or chive kimchi.
- Right. - It would be perfect for those.
Like you said,
they are nice as jeon or pickles.
After the Korean War, there was nothing much to eat.
The elders ate these hardy plants.
They blanched and seasoned it. They cooked doenjang jjigae with it.
I heard that story.
When I did, I thought perhaps I can grow it in a field.
That's why I grow it now.
We were given the number hint "400".
- Yes. - There's a meaning to that number.
The field s 1,322m² big.
(It was the size of the field.)
Why do you only grow it in 1,322m²?
Just like the elders did,
I started growing this as means to make money.
So I began with 3,305m²,
but I ended up reducing it to 1,322m².
- Only here. - So it was reduced to 1,322m²...
because there was no demand for it.
Right.
(The wild chive field got reduced as the demand fell.)
(They start harvesting wild chives to eat in style.)
- It's not working. - Is it not working?
(It's not difficult to harvest it.)
- Is this how I do it? - Well done.
You can take as much as you want.
(She harvests and smells it.)
(And that makes her greedy.)
(The lady)
(Working on the patch of beans)
(She is harvesting chives.)
(Why does she feel like she is being watched?)
(The 2 men are just watching her.)
(I'm just blocking the sun for you.)
(Me too.)
Let's hurry up.
We will help you.
- Thank you. - You're welcome.
(This is where the ingredient with the number hint "0" is.)
Come in.
Look at that hornet.
(After eating red bean shaved ice and waffles, they arrived here.)
They are doing something.
Hello.
Welcome.
It's welcoming you.
- Are these beehives? - Yes.
This is the beeswax we are left with after extracting honey.
- Right. - That's beeswax.
The ingredient you had today is beeswax rice cake.
The dishes you had had rice cakes.
The red bean shaved ice had rice cakes.
Yes. The red bean shaved ice had rice cakes.
Those rice cakes are made of beeswax.
(You can make rice cakes using beeswax?)
(Beeswax rice cake)
- Why is it green then? - It's got mugwort.
- It was mugwort. - This?
- Yes. - A while ago,
I asked what beeswax was. And this is it.
You steam mugwort...
and combine it with beeswax.
In the mountain villages,
they kept beeswax after extracting honey.
They refined it and kept it for later.
And they used it later for waxing rice cakes.
That made the rice cakes...
soft and easy to digest.
But are you saying beeswax is disappearing?
These days,
the native bees are in danger.
There are not many native bees.
They got infected by a disease, and they are quickly disappearing.
Beeswax of native bees is very rare.
- Right. - How many native bees are there?
More than 90 percent...
of native bees have disappeared.
Is that right?
(More than 98 percent of native bees disappeared in 2 years.)
(It's the fact they never knew before.)
(They face another endangered ingredient.)
Today is the rice cake making day.
Is it?
Someone needs to help...
making the beeswax.
And someone needs to pound rice.
(He finally gets to the point.)
(Pound rice?)
We have to make the rice cake.
What?
The ladies...
are weak, so you need to help them.
They look very strong.
(I got a bad feeling about this.)
How do you do this? We will watch each process.
(Before pounding the rice, they learn the beeswax recipe.)
(1. Add in the beeswax in the boiling water.)
Do it later.
Give me that.
(1. Add in the beeswax in the boiling water.)
(2. Boil it until it melts completely.)
(The point is to stir it well so they don't form a lump.)
[VIU Ver] SBS E04 Eat in Style "Chinese Herring and Beeswax" -♥ Ruo Xi ♥-
When it's all melted, we cool it in cold water.
We separate the wax from the impurities.
(3. Hold a cloth on top of cold water...)
(and pour the melted wax over the cloth.)
Do you use that, not this?
You use only this strained bit.
You strained it.
Yes. You see this yellow part.
That's beeswax.
The beeswax floats.
(The beeswax solidifies in the cold water.)
It's solidified like this.
- It solidifies. - Yes.
I will hold it for you.
You can just shape it like this.
- That's perfect. - It's perfect. It's not hot.
We used to keep it like this...
and use it during holidays.
(They shape it into small disks and keep it for later.)
(Beeswax is great for curing stomachache and wound.)
You add perilla oil and then...
- You boil it. - You boil it.
- Do you have to sieve it again? - No.
You cook this in perilla oil.
When you melt it, it becomes like that.
- It becomes like jelly. - Yes.
(5. Cook the beeswax disk with perilla oil and make beeswax oil.)
(6. Once you cool it, it becomes soft beeswax oil.)
This is next.
- Right. - Is that how it ends up looking?
That's what you get when you cook it with perilla oil.
So you...
That's this, right?
(Cover the rice cake with beeswax oil to make beeswax rice cake.)
What comes after this?
You have to make the rice cake first.
And coat it with the oil.
- You cover the top with it. - Yes.
It tends to stick to the wall.
- Right. - We coat it so it won't stick.
(To prevent the rice cake from sticking to the wall,)
(she covers the mortar with beeswax oil.)
More.
- Will you hold one side? - Sure.
(Before pounding the rice, they need to cool the pot,)
(which they used to make the beeswax oil.)
It's hot. Be careful.
It's hot.
It's very hot.
- I burned my hand. - Did you get burned?
Yes. I got burned.
Shouldn't you put something on your hand?
- Give him some water. - I'll put honey on.
(You should put honey over it.)
Does honey really work?
I should put honey on it.
- It's over there. - Is there honey?
- There is honey. - I see.
Honey.
- It's hot. - Of course it's hot.
It's hot. It's rice.
It's rice. We are going to pound this.
We used to pound glutinous rice to make rice cake.
- We have to pound it. - Isn't it too much?
No.
(He can't believe he has to pound the rice in the scorching heat.)
It's too much.
- Isn't it too much? - Isn't it too much?
All right. How do you do it?
You can just pound it.
- Like this? - Yes.
Will this turn it into rice cake?
- You have to pound it harder. - You have to pound it...
until it becomes like rice cake.
(It seems like he needs to pound it harder.)
Pound it harder.
You have to pound it until all the grains are crushed.
That won't do the job.
You have to pound it until it becomes like rice cake.
- Try hitting it hard. - This is his unlucky day.
That's it.
This is his unlucky day.
It's his unlucky day.
He's going to hit the roof.
My gosh.
He will never come back to this village after this.
That's not it. In the morning,
when I was eating kimchi, I thought it was an easy job.
(He thought it was an easy job.)
Where did you hit?
(Where did you hit?)
You should take some rest.
You can hit it together.
(Sang Joong takes over.)
We can hit it together.
My fingers are burned.
It hurts when I grab it.
I will...
(The golf queen joins in.)
Really?
(My goodness.)
(For some reason, I keep relying on her.)
(The golf queen...)
(will start swinging the pestle.)
(Hitting hard)
Go ahead.
She's strong.
You go deeper than me.
(She's stronger than him.)
(She is clearly stronger than Gyeong Gyu.)
(Their pounding sounds different.)
Hit it hard.
Okay.
I am trying.
You have to pound it until you are covered in sweat.
- I am trying. - That won't crush the rice grains.
(The golf queen gets the job done.)
(The pestle goes in deep.)
(The galleries speak noisily.)
What?
Who? Me?
She's faster. She's good.
(Can't you see me sweating?)
He's weak.
Did you not have lunch?
- I ate a lot. - He had two bowls.
(I think it's all digested now.)
They said I just had to eat delicious food.
(She was told that she just has to eat.)
How can you make me work?
(TV people are not to be trusted.)
It's starting to resemble rice cake.
- You pounded it hard. - I did, didn't I?
Did you?
What do we do now?
You have to pound it until all the rice grains are crushed.
Not even half of them are crushed.
What do you do after crushing the rice grains?
- You cover it with beeswax. - You're holding it the wrong way.
(He holds it the wrong way.)
(Come on, Gyeong Gyu.)
Is he losing it because he hasn't had lunch?
I told you I had lunch!
I had two bowls of rice.
Perhaps it's because he's too full.
I wondered why they were giving us red bean shaved ice.
(That's why they fed us red bean shaved ice.)
- You had a lot of honey too. - I know.
(Mr. Lee's Lucky Day)
- Sang Joong. - Yes?
You burned your hand on purpose, didn't you?
My goodness. No way. You knew the process, didn't you?
No.
You knew how it was made, didn't you?
That's why you put your hand on that hot pot.
You intentionally burned your hand.
(Yes, I'm exhausted.)
- I can't anymore... - No.
(Sang Joong feels sorry for some reason.)
Sang Joong, you hurt your finger for a reason.
You already knew about this, didn't you?
You're such a bad person.
(Gyeong Gyu's murmuring almost sounds like a labor song.)
I don't know why, but this is making me laugh.
(Gyeong Gyu has no idea why he's constantly laughing.)
- Do people usually laugh? - What?
You can stop now.
- Are we finished? - Is it done?
- You have more to do anyways. - There's more?
Of course, we have to do all of those.
- We have to do all of those? - Of course.
We only need a little.
(We only need a little.)
We only need a little.
Look at this.
(The rice cake has been completely pounded with Gyeong Gyu's effort.)
- My goodness. - Look how big that is.
(The rice cake has been completely pounded with Gyeong Gyu's effort.)
Look inside. It was pulled out without a mess.
(The rice cake was taken out cleanly because of wax oil.)
The rice cake looks nice.
(It's time to put some wax oil after spreading it out.)
Come here and help me.
Do I have to put oil as I spread it out?
Yes, try to spread it out.
So you're not exactly...
mixing the wax oil with the rice cake,
- No, you're not mixing them. - but you're rather putting it...
- on top. - Yes.
That will prevent the rice cake from drying.
- It wouldn't dry up. - Okay.
- Now, it's time to cut into pieces. - You have to cut it now?
- Yes. - Then what?
Then you put some powdered soybeans on the surface.
- You just eat it on the spot? - Yes.
- That sounds delicious. - Yes.
We used to make big pieces of rice cakes back in the days...
but nowadays, we usually make...
rice cakes into smaller pieces that fit in one bite.
I've never seen it before.
- You've never seen it before? - No.
- Can I try it? - Okay.
- You should put powdered soybeans. - Okay.
(He has the right to eat on the spot because he worked for it.)
- Some powdered soybean. Sang Joong. - Yes.
- You should try it first. - No, it's okay.
- You should eat it first. - No, I insist.
I want you to try it first because you didn't do anything.
You really didn't do anything.
I didn't even get to help you.
No, I'm just joking. Try it.
(He's eating the rice cake and feeling sorry at the same time.)
How is it?
How's the texture?
- This... - I think it'll be different.
Anyone would like this taste and texture.
(Anyone would like the texture of the beeswax rice cake.)
There's no sugar inside.
- No, there isn't. - Thank you.
(Gyeong Gyu is feeding other people first.)
(Taking a bite)
It's even good without the powder.
The texture is really different from...
regular rice cakes.
Yes, it's better.
This is one of the top 3 rice cakes...
- I've ever had in my life. - I knew you were going to say that.
(It's one of the top 3 rice cakes Gyeong Gyu has tried in his life.)
We're more familiar with regular rice cakes that are sold nowadays.
However, those who tried the beeswax rice cake...
will always prefer this over regular ones.
- This... - It's really good.
You constantly put beeswax so it doesn't stick.
It looks glossy on the outside, and it's easy to swallow as well.
There's no heaviness.
When you usually eat injeolmi, it feels kind of heavy...
because of the oil.
I found it very inspiring when the master said that...
this may not be the best kind of rice cake in the country,
but it's the kind that could be only made from here...
with beeswax.
I really wanted to point that out.
I can't imagine these ingredients as Chinese food.
(Large-eye herring kimchi, wild chives and beeswax rice cake...)
(meet Chinese cuisine.)
(The fourth Table in Style)
(The stylish transformation of our ingredients begins now.)
I think I can have a hundred of these.
(Each group has obtained the ingredient.)
(Yeonnam-dong, Mapo-gu at 7pm)
(This restaurant has closed early for Table in Style.)
It's closed.
(Loco is the first one to arrive.)
Hello.
No one's here yet.
(Loco is the first one to arrive after his physical examination.)
Everyone else went through a lot of trouble getting the ingredients.
Really?
I guess I'm the lucky one.
I'm so curious about what the ingredients are going to be.
(We're here to show you...)
- Let's go. - Thank you.
(the ingredients.)
- Hello. - Hello.
- You're the Chinese chef... - Hi.
- My goodness. - Hello.
Did you get your physical examination done?
(Loco is carrying the wild chives that Chae Rim brought.)
Is this one of the ingredients?
What do you think it is?
Is it grass?
You're right. It's a type of grass.
(Gyeong Gyu, Sang Joong and Se Ri have a box instead of a flowerpot.)
Hello.
I was so curious what the ingredients will be today.
There are a lot.
You're lucky you had the physical examination scheduled today.
Today,
Se Ri said that...
she prefers Chinese food over Japanese and Korean food...
when I asked her what she liked.
- I love Chinese food. - Look where we are now.
(Who will be the chef to create Table in Style...)
(for Se Ri who loves Chinese food?)
Se Ri was dragged into "The Law of Jungle."
He's here.
(The chef is friends with the master of the ingredient.)
- It's nice to see you again. - It's nice to see you again.
- Hello. - Hello.
I'm Wang Yook Seong.
(Chef Wang Yook Seong received one Michelin star for his restaurant.)
(He's the 1st generation of Chinese cuisine chefs with...)
(40 years of experience. He's the godfather of Chinese cuisine.)
- Can I check the ingredients first? - Sure.
This is rice cake made with beeswax.
- Yes. - It's made with beeswax.
(Entry number 1: Beeswax rice cake)
Where did you even get this?
- We worked very hard to get this. - My gosh.
- This was the beeswax rice cake. - The wild chives.
- It's native. - What is this?
What is this?
- They're traditional chives. - They're wild chives.
- They're chives? - Yes.
- It has a strong scent. - My goodness.
- Is it usually this long? - Yes.
(It's the chef's first time seeing chives that look like weeds.)
- Is it edible? - There's one more ingredient.
(There's another one coming, chef.)
- There's another one. - All right.
- You should try it. - What is it?
- It's large-eye herring kimchi. - Large-eye herring kimchi.
(Entry number 3: Large-eye herring kimchi)
(Chef Wang seems flustered.)
I've never seen it before.
When I heard that I was going to come here,
I became very curious about the collaboration of...
our traditional kimchi and Chinese cuisine.
- I can't imagine it. - Me neither.
It's actually my first time cooking with kimchi.
I've only cooked kimchi pancakes before.
Really?
Do you think you'll manage these ingredients?
Of course.
It does seem a little demanding.
- You have me a task. - Yes.
I'll try my best.
(With a big smile on his face,)
- Thank you, chef. - You're welcome.
(Chef Wang takes all the ingredients with him.)
(A while later...)
(Zoning out)
(It's his first time to see those ingredients in 40 years.)
(He has no idea.)
(What should I make with these ingredients?)
It's nice to sit back and watch.
We haven't seen the broadcast in a long time.
You're right. Watching the broadcast is so much nicer.
(Flustered)
Where is it?
It's over there.
(Chef Wang decides to go with the wild chives first.)
I have to do it over here.
It's going to take a long time...
just to clean the chives.
(Chef Wang's struggle chapter 1: The chives are very tough.)
He must be very surprised by how tough the chives are.
(He checks the beeswax rice cake this time.)
My goodness. This rice cake is...
too soft.
(It's softer than his expectation.)
(Chef Wang's struggle chapter 2: The beeswax rice cake is too soft.)
This is too soft to cook.
(What about the large-eye herring kimchi?)
(Trying the kimchi)
(Trying the kimchi one more time)
(As he tries the kimchi,)
(he becomes more confused.)
He's shaking his head.
It's probably not the taste that he expected.
- He looks frustrated. - He'll have to figure it out.
(Chef Wang has thought for a long time.)
(He starts to wash the knife as he seems to have come to a decision.)
(Meanwhile, another chef finished cleaning the wild chives.)
Now that they're cleaned...
they do look similar to chives.
(But these wild chives are very tough.)
(Crunchy)
Listen to the sound.
That's not the usual sound you hear when you chop chives.
You can chop regular chives quite easily.
They're very tough.
- He has to put much strength. - Are they even edible?
Look how he has to put much strength to just cut them.
It looks very hard.
(Chef Wang has chopped the wild chives with much effort.)
(He starts to cut off the bottom part of the wild chives.)
The part he's cutting off right now...
- That part is actually very good. - Like garlic?
Does it taste like garlic?
I wouldn't say it's similar to garlic...
There's a scent that you can't get from regular chives.
It smelled really good when I smelled it earlier.
(He starts to crush the lower part of the wild chives.)
(Crushing)
(He crushed them into thin layers with the side of his knife.)
(He manages to cut onions...)
(and cabbage very quickly.)
(He's showing off his skills as the godfather of Chinese cuisine.)
When I cook at home,
I thought I could make that cutting sound,
but in real life, it's very hard to imitate.
(She couldn't make that cutting sound of a professional.)
I thought I was doing it.
(Chef Wang has completed chopping the onions and cabbage.)
(What is he chopping on the cutting board now?)
It's sea cucumber.
(He completed slicing the sea cucumber as well.)
(What is he trying to cook in the wok?)
(Shrimp and pork sirloin)
(He put the shrimp and pork sirloin in the heated wok.)
(Then he put the crushed lower part of the wild chives in the wok.)
(What do I have to do next?)
(He's moving the wok back and forth.)
Compared to watching a chef cook French cuisine,
watching him cook Chinese food is much more dynamic.
(Chef Wang cooked the food rapidly on high heat.)
(Now it's time to put the sea cucumber, onions and cabbage.)
(The ingredients are dancing in the wok.)
- The ingredients might fall out. - Watching this makes me starving.
It's painful to watch.
This is a torture.
(He's torturing them.)
(What's the next step?)
(He puts the wild chives in the wok.)
(And again,)
(he resumes to torturing.)
(The level of pain has increased.)
- That looks so good. - My goodness.
Look at that.
(Chef Wang has tortured the wok for a long time.)
(While he places the stir fried ingredients on the plate,)
(Chef Hwang Jin Seon...)
(heats the wok on fire.)
(On the heated wok,)
(he puts the eggs.)
Make a thin layer of eggs.
(Spinning the wok)
- That looks so good. - That requires much skill.
(He successfully made a thin layer of eggs instantaneously.)
He's probably going to put the ingredients inside the egg.
Like fried rice wrapped in a thin omelet?
(Flipping)
(He made a cover with eggs.)
(He folds it in half,)
(puts flour paste on the edge,)
(places the stir fried ingredients inside,)
(and rolls it.)
- That looks so good. - I can't wait to try that.
That reminds me of the Vietnamese food, Banh xeo.
I think it's going to taste similar to that.
- Is he trying to make spring rolls? - Spring rolls?
Is he trying to make those?
(Chef Wang's wild chives spring rolls)
(Put starch water on the egg dough.)
Is he going to fry them?
It looks so good.
(When the oil is heated up to an appropriate temperature,)
He's frying them.
He's going to fry the spring rolls.
(he's going to fry, which is a popular method to cook Chinese.)
I don't think I've ever tried deep fried eggs before.
I never thought of deep frying eggs.
I only tried regular fried eggs, but not the deep fried ones.
Look at that.
The scent of the wild chives will come strong when I take a bite.
Why does it look so good?
(Her mouth is watering.)
(Crunchy)
(The sound of the crunch is already mouthwatering.)
It's very hot.
(The dish made with wild chives, the first ingredient)
(Wild chives spring rolls)
He's coming. He's coming with the food.
These are spring rolls stuffed with wild chives.
- What was that? - Wild chives spring rolls.
- Wild chives spring rolls. - Wild chives spring rolls.
I stuffed wild chives inside the spring rolls.
- The ingredient we brought you. - That's right.
Is it your first time cooking wild chives?
- Yes. - Goodness.
I wrapped the chives with eggs and deep fried it.
That sounds amazing.
It smells amazing.
I think Ms. Park should try it first.
(Park Se Ri should try it first as she did hard work.)
Go ahead.
(Se Ri, who worked very hard, tries the spring rolls first.)
(Flinching)
It's so good.
(She's moving her hand with excitement.)
Is it a birdie? Is it an eagle?
(How would you compare it to golfing terms?)
It's so good.
(The flavor detective tries the spring rolls after Se Ri.)
- How is it? - Nice birdie.
Nice birdie.
(Smiling)
Nice birdie.
(Gyeong Gyu, who worked hard, throughout the whole day...)
(and Loco, who did physical exam, both love the spring rolls.)
(It's so good that it's making Loco's nostrils bigger.)
As I chew it, the scent of the wild chives amplify.
I can really taste the freshness of the chives.
It tastes fresher because they're wild chives.
You can just smell the chives from here.
I was a little worried when you said they were very tough,
but they're not tough at all.
The flavor just explodes in your mouth.
You're eating very well today, Sang Joong.
- Good shot. - What was that?
Nice birdie.
It's like "Nice shot, sir."
(That's right.)
(While everyone is yelling "Nice shot, Chef Wang,")
(Se Ri, who loves Chinese food, will be the loudest one to yell it.)
(It's amazing.)
(She's trying it with rice again.)
It's delicious.
(The Chinese food lover is really digging it.)
(She doesn't even miss a little piece.)
My favorite part about this food is...
the strong flavor of the chives.
- I know, right? - Definitely.
(Sang Joong describes them as spring rolls with fresh flavor of chives.)
The field chives are... The wild chives are really...
playing a significant role here, aren't they?
Where did the field come from?
We spent most of the day in the mountains to get wild chives.
When did you take a visit to the field?
He's very bad with names. He still gets confused with my name.
- That's not true. - Like Lico or Loco?
He once called me Licholas.
He kept calling you Lico.
Really?
(Thank goodness he remembers his own name.)
This will be so good with beer.
Don't you think so?
I need something to drink with this.
(Chef Wang successfully made spring rolls with wild chives.)
(He is now preparing for his next dish.)
- It's the large-eye herring kimchi. - The large-eye herring kimchi.
The large-eye herring is very soft.
I wonder how he will cook with it...
because it might turn out bad.
(How will it be transformed?)
He's separating the kimchi.
- The kimchi from the fish. - From the fish?
He's separating the kimchi from the large-eye herring.
(Chef Wang has separated the fish from the kimchi.)
(He's washing the separated kimchi with water.)
(He's also washing the large-eye herring with water.)
- Is he washing the whole thing? - I think so.
- What is he trying to make? - I have no idea.
(They all have different opinions.)
Is he making kimchi pancakes?
I think he's trying to put it inside a wrap.
Can we have...
jjajangmyeon as dessert...
after we try all the dishes?
It's a traditional way to end a Chinese course meal.
Having a little bit of jjajangmyeon is the way to end the meal.
That will really make you feel like you're at a Chinese restaurant.
(I'll make you forget about jjajangmyeon.)
(Chef Wang is cutting the washed kimchi.)
Where would he put kimchi?
I can't imagine kimchi in Chinese food.
You don't usually use kimchi when you're making Chinese food.
I know.
What kind of food would go well with kimchi?
(Chef Wang has finished cutting the ingredient.)
(After he searched through the fridge,)
(Chef Wang found an ingredient.)
- Is that tofu? - Tofu?
Then he's probably making dumplings.
He's probably making the stuffing for dumplings.
- Tofu? With tofu... - Or is he trying to make...
- Mapo tofu? - Mapo tofu?
(He's dicing the tofu.)
He's boiling the tofu in water.
He put the tofu in boiling water.
He will add something there. Will he add kimchi?
The best part of this dish...
is making the whole thing into jjajangmyeon.
(Everything's related to jjajangmyeon.)
That is what I'm saying.
Don't make it too complicated.
Jjajangmyeon is the best.
(What will the chef show Gyeong Gyu who only knows about jjajangmyeon?)
(He's now ready to stir-fry with chili oil.)
It must be that.
He's adding strong scents.
(He's flavoring the minced beef.)
- Like green onion oil... - Yes.
(He's flavoring the minced beef with green onions.)
(Now that he's done stir-frying it, it's time to...)
(add kimchi that's been prepared.)
(He's making a bigger fire.)
(He's stir-frying it now.)
Oh, my goodness.
Gosh.
(They can't take their eyes off the fancy fire show.)
Oh, gosh.
I can smell the green onions.
(While kimchi is being stir-fried with the chili oil,)
(Chef Hwang Jin Sun is...)
(stir-frying large-eye herring with strong heat.)
- What is that? - Large-eye herring.
He cooked large-eye herring like that?
(He's adding stir-fried large-eye herring to fried kimchi.)
It will be seasoned just nice.
(He seasoned it with large-eye herring and added blanched tofu.)
He's adding tofu like that. Oh, my goodness.
We have this specific stereotype...
about large-eye herring.
I'm wondering how it's made into a new dish.
I'm drooling.
(Large-eye herring kimchi mapo tofu)
Gosh. You waited for a long time.
- Oh, gosh. - I'm sorry I'm late.
(He's finally out of the kitchen and brought dishes for the members.)
(Large-eye herring kimchi mapo tofu)
(How will Korean dish kimchi...)
(and Chinese mapo tofu go together?)
It smells so good.
- It smells so good. - Yes, it smells so nice.
Oh, gosh. The smell's amazing.
I feel like large-eye herring is still raw.
(He can't wait anymore and starts tasting the dish.)
(It tastes amazing.)
I've never tried something like this before.
(What does he mean by that?)
It's completely different from regular mapo tofu.
- Really? - Try it.
Okay.
(Is it different from regular mapo tofu?)
(It really is different.)
There's a slight smell of kimchi.
Yes. It smells like tofu kimchi.
(To Chae Rim, large-eye herring kimchi mapo tofu is...)
Because there's kimchi, it smells like...
It's even more fishy now.
(It is more fishy.)
- What? - What do you mean?
The fishiness?
(They're anxious.)
Oh, gosh. They can't eat fishy food.
(They don't know where to look.)
(They're not sure if they should eat.)
It is more fishy.
But it's still nice.
- Really? - Yes.
- Try it. - It's good.
(It's perfect for the three.)
It tastes like braised tofu with kimchi.
But there's this strong flavor.
It's really new.
(It feels like Chinese flavored braised tofu with kimchi.)
(He's being brave to have a bite.)
How is it?
Isn't it nice?
She's right.
It was like...
It didn't taste like fish when I tasted it earlier.
- It has a stronger fish flavor now. - Yes.
It doesn't look like fish at all. But it has a stronger flavor.
It tastes like mackerel pike.
Yes. You're right.
It's like kimchi stew with mackerel pike.
But someone finished the soup.
Then someone added tofu there.
Then he stir-fried it like that.
- That's what I'm saying. - Yes.
You described it well.
It's good for people who like fishy flavors...
just like Gyeong Gyu and Chae Rim.
- Yes, I like it. It's perfect. - It's nice for them.
It can be a good appetizer.
- It's nice. - Yes, it's an excellent dish.
There has to be fishy flavor.
You don't like...
the original flavor to be mixed with the other ingredients.
Large-eye herring didn't have its original flavor...
because of kimchi.
Now when there's no more kimchi...
There's less taste of kimchi.
Yes. Now it has a stronger flavor of large-eye herring.
There's a strong fishy flavor.
These two are swept away with the fishy flavor.
(These two are having a hard time eating the fishy dish.)
It's cut into half.
(He's thinking of ways to cook the rice cake.)
How will he cook the rice cake?
(He's covering the rice cake with flour.)
(Then he's frying it with cooking oil.)
The rice cake is made out of rice.
He's frying it with flour.
That's Chinese rice cake.
I see. Chinese people fry rice cake.
Yes, they fry rice cake too.
(He's frying it again for the second time.)
He fried it once. Then removed oil. He fried it again after that.
He has to do that.
Why does he do that?
To make it chewy...
We cook noodles like this to make it chewy.
(The rice cake is getting more chewy and crispy.)
He's frying it twice.
(There's some white powder that's being stir-fried.)
- Isn't that salt? - It's salt.
- Isn't it salt? - It's salt.
He's stir-frying it?
Is that sugar?
(Sugar?)
Is he going to add sugar on top?
He's melting sugar.
Chinese sugar is a bit different from Korean sugar.
There's sugar with big particles.
Like coarse salt...
- Coarse sugar. - I see.
(When coarse sugar is all melted...)
Okay.
(He puts the fried rice cake on top of the melted sugar.)
- He's adding sugar on top. - It looks great.
(He's adding crushed nuts, walnuts, and sesame on top of rice cake.)
(Then he adds a bit of water to stir-fry them again.)
(Waxed rice cake is done.)
Waxed rice cake is ready.
This is a Chinese style dessert.
I first fried the waxed rice cake.
Then I melted sugar...
and coated them with it along with nuts.
It was hard to fry it because it was too soft.
I see.
I coated it with flour to fry it.
Those villagers who made this...
will be surprised to see this.
They thought a lot about...
making it into a different way.
They will be surprised to see this.
(It's a new change to waxed rice cake.)
(What kind of magic did he spell on waxed rice cake?)
I'm on a diet.
(She's on a diet.)
I'm on a diet.
It should always start tomorrow.
(Se Ri, who's on a diet, is tasting the waxed rice cake.)
(What?)
This was...
really chewy when we first tasted.
But it's now crispy with sugar on top.
It's chewy in a different way.
(Oh, it's nice.)
It's good.
(Loco's tasting it too.)
(He can't stop smiling right after eating it.)
I can have 100 pieces of this.
(He can have 100 pieces.)
- 100 pieces? - It's so good.
- Is it good? - Yes.
How can it taste like this?
You can give it a good flavor to this.
Yes.
I'm sure children will like it too.
It looks really sweet, but it's not.
The sugar is really good when I chew it.
I want to have one more of it.
It has that flavor.
The waxed part must have played an important role.
It's still soft inside even after it was fried.
- It's still chewy. - Yes.
It's really hard to keep it soft after frying it.
- It's so good. - Yes, it's very good.
- It's perfect for a dessert. - Yes.
(Waxed rice cake is perfect for a dessert.)
(What will happen if the flavor detective tastes it?)
(Kim Sang Joong who is also known as a flavor detective is tasting it.)
(He's analyzing waxed rice cake flavor.)
(He's done analyzing.)
The original ingredient is this one.
But this one is... Like what Loco said,
I wouldn't get bored of this even if I have 100 pieces of it.
- It's really good. - It is.
Anyway, to preserve...
our endangered ingredients,
we should work on it like this at least.
Make a small modification...
If more people get to realize...
that this is good...
and if more people want this,
I think we can preserve it.
I don't think it will be endangered if more people look for it.
(Eat in Style: The fourth story)
(Wild chives are endangered because not many people know about them.)
(Waxed rice cake is endangered too.)
(We may not see it again just like Chinese herring kimchi.)
(We should preserve our own endangered ingredients ourselves.)
(There's one more member who's joining the team this fall.)
(Who is it?)
(It's Hong Jin Young, a happy spirit)
(She's happy 24 hours.)
(She has an all-day happy virus.)
(She's too much.)
(She's a girl who is too much.)
(The second act...)
(for my life began.)
(I thought I wouldn't be able to eat flour happily again.)
Is this native wheat?
(There's no more native wheat in Korea.)
(It's the best thing.)
I'll try to eat more wheat flour.
(Eat in Style)