No one knew.
Why did many ingredients disappear?
The number of ingredients that disappear every year...
in the world is 27,000.
I had no idea that so many would disappear.
We decided to see the ingredients...
that are in danger.
(The taste that you could have never tried)
Of course it's delicious.
(How many tastes do you know?)
(Ingredients too good to not know)
(You can't taste them unless it's now.)
How about eating in style with us?
(What are you eating these days?)
(The first person who has an ordinary eating habit)
(New mom, Chae Rim)
(Is it working?)
For today,
I will show you...
what I eat in a bit.
(Garak Market at 12pm)
We just arrived at...
Garak Market.
I'm going to feed my baby some white fish.
Here it is.
It says that they're cultured in Korea.
(Cultured in Korea)
- Bye. - Thank you.
(Chae Rim looks at the origin and freshness of ingredients.)
(She makes baby food with ingredients that she bought.)
There we go.
(She steams some rockfish.)
I think it's cooked.
(She blends the rockfish in a blender after it's steamed.)
(She's proud.)
The fish is blended, and it became fine.
After that...
(Full of ingredients healthy for her child)
The baby food is ready.
This is a report on my child's food.
That's all I have.
Now...
I'm having a simple meal in the afternoon.
While the baby is sleeping,
I have to eat something quickly.
I have to hurry.
(Mothers finish eating before their baby wakes up.)
I have to eat quickly before the baby wakes up.
(Chae Rim puts her child before herself.)
(The second person having a meal as simple as Chae Rim's.)
(Lee Gyeong Gyu who always eats three meals a day)
They told me to film myself while I eat.
It's for a show.
(Rice)
It's simple.
(Dumpling soup)
It's my breakfast at 9am in the morning.
(Breakfast at home at 9am)
I always eat breakfast at 9am.
(He eats at a regular hour.)
(He eats even if he's sleepy.)
(At the sound of the camera falling,)
(a dog scurries.)
Hey.
(Did something happen?)
(Gyeong Gyu's dogs...)
(ran over quickly.)
I have to clean up.
(He cleans the floor every day because of his dogs' hair.)
It's okay.
The clean is working well.
Cleaning is done.
(After breakfast and cleaning...)
I'm going to eat lunch from now on.
I already had breakfast.
I had breakfast at 9AM.
(Ramyeon tteokbokki)
Including lunch,
I eat three meals.
(He always eats three meals a day.)
I never skip a meal.
I'm eating tonkatsu for dinner.
(Tonkatsu at 8pm)
(Morning on Day 2)
It's 9am.
(Breakfast at home at 9am)
(He always eats breakfast at 9am.)
This is my lunch.
(Lunch on Day 2)
It's sushi. It's simple.
(He never fails to eat three meals a day.)
(A man who has a different eating habit from Gyeong Gyu's)
Action.
(Who is he?)
I don't eat unless I'm hungry.
I have about one meal a day.
(Day 1)
It's lunchtime.
You can eat different things for lunch.
For me...
(It's one banana.)
I'll eat a banana...
to get rid of my hunger.
(He only eats one meal a day.)
The banana isn't ripe enough.
(That's it for Day 1. He didn't eat anything else.)
(Day 2)
I finished my eight-hour workout.
I'm going to eat my favorite makguksu...
made with buckwheat.
(Buckwheat makguksu)
I'm about to eat this makguksu.
Do I have to report every time I eat?
I'll have one dumpling.
(He ends his meal with one dumpling.)
(Shooting for Day 2 is over.)
(He didn't eat much.)
I consumed a lot of calories yesterday.
Unless I'm hungry, I hope not to eat.
(Kim Sang Joong strictly eats one meal a day.)
(Here's the last person.)
(Rapper Loco)
(He's the most popular rapper among people in their 20s and 30s.)
(He's the youngest member on Eat in Style.)
I have to eat breakfast.
I'll order some delivery food...
on my phone.
(Loco is in his 30s and lives alone.)
The delivery food is here.
It says that they'll leave it in front of my door.
(Most of his meals are delivery food.)
This is seaweed soup.
It's squid and brown rice.
I eat a big breakfast.
(This is only the beginning of Loco's love for delivery food.)
(While working in the studio,)
(he has delivery food.)
Delivery food is here.
(It's a common scene of a man in his 30's who lives alone.)
(He eats delivery food during his shoot as well.)
(Eating mostly delivery food is Loco's eating habit.)
(Their eating habits aren't unusual.)
(The four of them come together to eat in style.)
(Chef Yoo Hyun Soo, Michelin star chef in Korean cuisine)
(The 4 get together to eat in style.)
(How will their first meeting go?)
(Sang Joong, Chae Rim, and Loco arrive first.)
- It's nice to meet you. - Nice to meet you.
My agency told me that it's been eight years...
since I stopped working in Korea.
Did you return to working at a Korean broadcasting company...
- Right. - after eight years?
It's been eight years.
- How about variety shows? - Variety shows?
It's been 20 years since my last one.
Hello, sir.
I can't trust my memory.
It's good to see you.
- Hello. - Hello.
Hello.
Hello, hello.
Hello.
- Have you been well? - Yes.
You dressed so well today.
I thought it was about dressing in style.
- Actually, it's Eat in Style. - Right.
- Nice to meet you. I'm Loco. - Nice to meet you.
Have a seat.
Do you know Loco?
No, I don't.
(He needs an introduction.)
- I don't know him. - I'm Microdot's friend.
- Microdot's friend? - Yes.
(Go away.)
That's enough.
I can imagine his level.
(They start to eat in style.)
Hello, thank you for coming to our restaurant.
I'll be formal today.
I've wanted to come here.
Thank you.
This is a Korean restaurant.
As the first part of your meal, we give you soy sauce.
- Soy sauce? - It's aged soy sauce.
We make our own soy sauce in crocks.
- What is aged soy sauce? - I'm a bit worried.
How is it made?
Aged soy sauce is made by fermenting dark soy sauce.
Old soy sauce is added to the new batch for fermentation.
It's not eaten with rice.
- Do we just drink the sauce? - Yes.
I consider the soy sauce a type of food.
This may be unfamiliar.
Smell its fragrance.
Taste it with the tip of your tongue as if you're tasting wine.
Taste only a little.
Savor its smell as well.
Try a little as if you're tasting wine.
Your course meal will start.
Gosh, what's this?
It smells like doenjang.
It's like doenjang we keep in our backyard.
- Right. - It has a strong smell.
It's not fragrant.
It woke me up completely.
It's like fish sauce. Did you eat it?
I did because he told us to.
Why did you eat it?
It's like doenjang we keep in our backyard.
It has a strong smell.
It's not fragrant.
(It tastes so strong.)
It's just salty.
Soy sauce is supposed to be salty.
- Did you think it was sweet? - No.
It's soy sauce.
(Eat in Style Key Number 1)
(Taste the raw ingredient when it's rare.)
- It's extremely salty. - It's salty.
Otherwise, we can drink it.
(Appetizer is served is served.)
- Do we just eat? - Yes.
We're eating without any reason.
(He's worried that he's only eating.)
It's a type of porridge.
It's made with beet.
- Beet? - Beet.
It's radish that's red. It's topped with grilled scallops.
You may eat them together.
(He takes a bite quickly.)
Do we deserve this treatment?
- We haven't done anything. - By the way,
- I have many concerns. - Why?
Eating shows and cooking shows are popular these days.
How can we differentiate our show?
How can we entertain our viewers...
and provide something original?
(I'll pass on those concerns.)
To be honest,
you haven't done anything in a while.
(Did I really hear that?)
I've been watching you for a while,
and you haven't done anything.
That's why I look forward to your work this time.
(Gyeong Gyu hasn't done a thing for 38 years.)
Up until now,
you haven't done anything.
That's why...
(Why are you looking at me?)
I look forward to your work this time.
What's wrong?
(He reflects on his past.)
I mean you have no limits.
- Did you mean limits? - Yes, he has no limits.
- That's why... - You speak in a funny way.
What did you hear?
That I didn't do anything?
- That you haven't done anything. - Right.
When he said that I haven't done anything, it sounded convincing.
No way.
What have I done so far?
Have I been this terrible?
I was going to ask, "What have you done?"
I held myself back.
- That's good. - You should let me finish.
- Right. - Gyeong Gyu has no limits.
- What? - He must feel bad in a strange way.
His unlimited talents...
will be shown on this show, so I'm very excited.
We graduated from the same school.
Which class were you in?
I was in 25th year. I'm 5 years your junior.
- That's right. - Junior by five years.
I serve Lee Deok Hwa on Thursdays while shooting.
I have to serve him on Fridays.
You never served your junior colleagues, right?
(He's an icon of serving.)
It's not bad.
This isn't serving junior colleagues.
Do you know how hard it is to be careful around junior colleagues?
Oh, no. Are they taking them?
I finished it.
It's nice to chat like this.
(He dreamed of this type of show.)
All we have to do is evaluate the food.
(Can this be true?)
(Can it be this comfortable?)
(All we have to do is eat?)
- Did you enjoy your appetizer? - Yes.
- The intervals are too long though. - Really?
- The main dish will be served next. - Okay.
The main dish is made with a special ingredient.
It's something you've never had before.
We'll prepare the main dish...
with an ingredient that you've never seen before.
The ingredient will be...
brought by an expert himself.
- They'll bring it themselves? - Yes.
Goodness.
You probably never saw this ingredient before.
(Someone arrives while carrying the ingredient in his hands.)
Here's the expert who's bringing the ingredient.
Welcome.
Hello.
(Ingredient expert)
This is Expert Kim Jin Young.
(Ingredient expert Kim Jin Young)
(He also appeared in a cartoon called "Gourmet".)
Hello, I'm Heo Young Man, the cartoonist of "Gourmet".
("Gourmet" opened a horizon for new tastes.)
(The original cartoon was a hit.)
(It was also popular as a movie and a drama.)
Remove the fin.
When you get to know him, he's a walking food encyclopedia.
I know a lot about food,
so I often talk about it.
However, when I see him, I keep my mouth shut.
I got help from him many times.
He's considered a co-author of "Gourmet".
- Hello. - It's nice to meet you.
- Hello.
We're quite close,
so I call him by his name.
What did you bring today?
(He prepared a very special ingredient.)
Take a look.
(It's unfamiliar,)
(but it will present a special taste.)
Look at the color.
(It looks appetizing.)
(It makes your jaw drop.)
(It's special Korean beef.)
- It's Korean beef. - Korean beef?
It's slightly aged.
When it's aged,
tough meat becomes tender.
It gives a good texture.
Do you know the smell of yogurt?
- Yes. - Right.
That's what it smells like...
because it's seasoned.
(He imagines tasting it.)
It takes about 15 days to tenderize the meat,
This has been seasoned for 30 days.
- It's been seasoned for 30 days? - Yes.
Its flavor is amazing.
When it's cooked in broth or made into suyuk,
it has a different flavor from beef with a lot of marbling.
(They're excited about the new and unfamiliar ingredient.)
That's how it's made.
Speaking of Korean beef,
do you know the motto of a family...
who loves Korean beef?
"Love only medium beef."
(It's the family motto.)
That was their family motto.
(They only trust medium beef.)
"Medium"?
(It's a new type of dad joke.)
- "Love only..." - "Love only..."
"medium beef".
A family had such a motto.
- Really? - Yes.
- "Medium"? - He's strange.
It's a dad joke.
It's a joke that's very witty.
A dad joke?
Here's why I brought it.
If we have money,
we can buy all ingredients.
When you know more about something, you can find a new taste.
With an ingredient like this,
I hope that you'll enjoy a delicious meal...
and eat in style.
That's why I brought it.
With this special ingredient,
I'll cook to bring out its flavor.
Look forward to it.
(Cooking to bring out the flavor of Korean beef)
It's not a dish that we've had before.
- Right. - It will be different.
With ingredients that I already have,
I'll use a cooking method to bring out the flavor...
Simply grilling it would be delicious.
- Grilling it would be delicious. - To bring out the flavor...
- Simply grill it? - That's right.
That's a good expression.
- Simply grill it? - That's right.
- Please make mine... - What did she say?
medium.
Goodness.
There are many restaurants where you can grill...
- Korean beef. - Right.
I'll cook it...
so that you can try it differently.
I'll use a different cooking method.
Let's go.
This is amazing.
We didn't bring the ingredients.
They bring them to us.
(The chef creates a new taste with an ingredient that he's never seen.)
(It's a new challenge to Chef Yoo.)
(What kind of taste will he make?)
They're working hard in the kitchen.
He prepares it right away after bringing it.
- It's real time. - Now he's preparing it.
- That's why it's delicious. - My mom considers...
the ingredient's original taste...
very important.
When I told her about this show,
she said that he's like a treasure island.
Mothers consider him a treasure island because...
he has ingredients from all over the country.
Do you mean him?
(Kim Jin Young is like a treasure island.)
We should experience the difference.
(What is Chef Yoo doing in the kitchen?)
(He's cooking something different.)
(Chef Yoo cooks something different.)
(What kind of taste will he present?)
Is it being served?
(The main dish finally arrives after a long wait.)
(Their eyes widen as soon as it arrives.)
(He stands up for the main dish.)
This is a meat dish.
Have you heard of meat dumplings?
- "Meat dumplings"? - Meat dumplings.
Is it made with beef?
The dumpling wrapper is made with beef.
- Is that so? - It doesn't use flour.
(Impressed)
(Meat dumplings steal everyone's attention.)
(Meat dumplings)
Dumpling wrappers are made with meat.
Inside the dumpling...
are tofu, crown daisy,
and mung bean sprouts.
It looks like it's made with buckwheat...
- Right. - crepe.
- It looks like a crepe. - It looks like pancake or crepe.
This can't be made with...
regular beef.
When it's steamed, it becomes very tough.
- Right. - It becomes tougher.
As I mentioned, aged Korean beef...
has been tenderized.
It's been steamed.
You'll taste a unique flavor of aged Korean beef.
I don't know if I deserve to eat something like this.
(Gyeong Gyu hasn't done anything.)
Where did the ingredient expert go?
He's very easygoing.
He left after bringing ingredients.
- Right. - Most people get talkative...
about the ingredient.
They say this and that, but he's simple.
(Goodbye.)
(He's very cool.)
(The ingredient expert leaves like the wind.)
(It's time to taste meat dumplings.)
- Please try it first. - Thank you for the food.
(The oldest starts first.)
This is called meat dumpling.
(He's impressed by its looks.)
I've only heard of it.
(The looks are impressive.)
(How will it taste?)
I'll taste it.
(It's the first try of their main dish.)
(Made with aged Korean beef,)
(it's a meat dumpling.)
(What kind of new taste is it?)
This is it.
(There's no need to explain.)
I should try some.
- Is it delicious? - I'm curious about the dumpling.
This is it.
(He's impressed by the taste.)
It melts.
(I'm crying.)
(Meat dumplings melt in the mouth.)
(Everyone hurries to taste some.)
(Impressed)
(It's a new taste that can't be described in words.)
(The more they chew,)
(the taste becomes more remarkable.)
(Their eyes widen as they chew.)
(Meat dumplings make them smile.)
The meat is softer than the tofu.
I know. What is it?
I usually don't eat beef because it's too heavy,
but this is so easy to eat.
I've never tasted anything like it before.
When I ride the motorcycle,
there are nice roads.
I increase the speed when there are no cars.
(Meat dumplings taste thrilling.)
When I go faster,
I'm charged with adrenaline.
It's thrilling.
It's similar to how it tastes.
In terms of exercise...
(He's very serious.)
it's similar to lifting 80kg barbell 20 times.
It's the satisfaction that I feel after 10 rounds.
That's how it tastes.
(He approves of Sang Joong's creativity.)
(Eat in Style Key Number 3)
(As the ingredient is unfamiliar,)
(accurate description of its taste is important.)
(Unexpected and new taste of Korean beef)
From now on,
we plan to have you eat in style...
with special ingredients.
(A stylish meal will be served with special ingredients.)
This is great.
This is so great.
By the way,
(There is a condition.)
did you know that there are endangered ingredients?
(Did you know that there are endangered ingredients?)
(Endangered...)
(ingredients?)
The number of endangered ingredients every year in the world...
is 27,000.
(There are 27,000 endangered ingredients.)
- How? - Are they endangered...
because we eat them off?
People love eating, and they eat well.
People eat a lot these days.
The amount that we eat keeps increasing.
There are so many different types of berries.
Superfoods we've never seen before are introduced.
Some of them are imported from other countries.
I had no idea that ingredients became extinct.
I thought ingredients that we didn't know...
were being introduced.
This is what I thought...
while watching many eating shows.
Instead of eating for the taste,
they're performing the act of eating.
When it comes to chicken,
we don't think about how to make traditional chicken dishes.
- It's always fried chicken. - Right.
It's getting standardized.
What are some endangered ingredients?
It's what we call pollack.
It disappeared.
Due to global warming,
the temperature of the sea keeps increasing.
It's becoming extinct.
Right, pollack was very common in the past.
That's right.
Anything hanging at home was pollack.
Pollack has disappeared.
Ingredients like that are becoming extinct.
(Common things that are becoming extinct)
(Endangered ingredients complete a stylish meal.)
(On the day of looking for endangered ingredients)
The weather is beautiful, isn't it?
- What's in your bag? - This?
This is...
We usually take photos with our smartphone.
It didn't match well with Eat in Style.
Do you like taking photos?
No.
- No? - No.
- It's your camera, right? - It's mine.
- Goodness. - Never mind.
- Where's Sang Joong? - Who?
Where's Sang Joong?
Is it the three of us?
No.
(Revving)
(A loud sound)
(His entrance is stylish.)
(Swag of a motorcycle)
He arrives in a stylish way.
He looks amazing.
(His stylish entrance for a stylish meal)
- Hello. - You're amazing.
(He leaves the strongest impact.)
Swag.
He's amazing.
- Sang Joong. - I'm sorry that I'm late.
No, it's okay.
- This is... - Gosh.
Aren't you hot?
I'm hot.
(It's stylish,)
(but it's too hot.)
I ride motorcycle.
- There are roads. - Right.
I want to show that road.
(He wants to show beautiful roads while he rides his motorcycle.)
For now...
(He didn't realize how hot it would be.)
I have something to do after taking off my helmet.
What is it?
Right.
(Styles are important for me.)
I have to tidy up...
- my hair. - Right.
We'll go and find the first ingredient.
I have good news for you.
(Producer Min announces good news.)
Then we'll leave.
(What good news?)
After hearing our motive for the show,
famous chefs in Japanese, Korean,
and French cuisine...
offered to participate in our show.
When we find ingredients and take them to the chefs,
they will use the ingredients and cook something new.
Right. Right.
(They will cook original dishes with endangered ingredients.)
(It's a fancy transformation...)
(of the endangered ingredients.)
That's it.
(Korea's best chefs...)
(will create new flavors.)
(How will the endangered ingredients be transformed?)
You have to find endangered ingredients...
and give them to the chefs.
- All right. - Will you tell us...
which ingredient we will go and find?
You will have to find an endangered ingredient.
I will give you a number as a hint to find that ingredient.
- Is that right? - A number?
(They will be given a number as a hint to find the ingredient.)
(What number?)
Give them the hint.
So that's the hint.
(In front of the members,)
(the flip clock starts flipping.)
(Which number will it give to them?)
Today's number is 10.
(The number related to the ingredient is 10.)
10.
(They are lost.)
(They are dumbfounded by the number 10.)
Maybe it's got 10 legs.
(Really?)
It's the number of people protecting this ingredient.
10 people are protecting this ingredient?
Only 10 people in the country...
Only 10 people are protecting this ingredient.
(Only 10 people in the country are preserving this ingredient.)
And they are in Yesan of South Chungcheong Province.
(The 10 people are in Yesan of South Chungcheong Province.)
(The clue is that it's protected by 10 people.)
(Under our beautiful mountains and streams,)
(only 10 people are protecting this ingredient.)
(With the clue "10", they leave to Yesan.)
You can eat that?
(He's never seen it before.)
(The ingredient didn't seem edible.)
(It's got new flavor and new feel to it.)
(What is that ingredient?)
Is it a vegetable?
I will tell you when we get there.
- So that's all we get for now. - That's all you get for now.
Only 10 people are preserving this ingredient?
It's preserved by just 10 people.
It's tricky.
It's upsetting.
(He makes a dad joke.)
(Wasn't that too sudden?)
It is upsetting indeed.
(It's upsetting.)
Where did Mr. Kim go?
We sent him to...
where the ingredient is.
- Is that right? - Yes.
- Let's go then. - All right.
I think I should get going first.
I need to show them the beauty of the national highway.
I will follow the beautiful routes.
I'll get going first.
Wouldn't it be too hot?
(He's covered in leather.)
- I got a message on the way. - What did it say?
It was the heatwave warning.
So I am going to drive a little bit carefully.
The heatwave warning is issued.
- Take care of yourself. - Take care.
Okay.
Just wearing that would be hot enough.
(He's covered in leather and helmet.)
- He looks great. - He looks great.
(It looks like he's getting mixed emotions.)
(Power blogger Gyeong Gyu...)
(takes the best shot of his life.)
Go!
See you later.
(It looks hot to everyone.)
I want to know why he's riding that.
(The 3 of them will take the air-conditioned car.)
I will go to the back.
(They go to Yesan...)
(to find the endangered ingredient protected by only 10 people.)
Do you think it's something to do with the region?
Why is it only in Yesan?
Why not anywhere else?
It doesn't exist in other places.
It only exists in that area.
Only in Yesan.
Is it...
something we have never seen?
Or will we recognize it when we see it?
At least tell us that.
- What you will see today is... - Is it something new?
- I guarantee you. - What?
I guarantee you...
- that it will be very new. - It's something new.
- Even the name is new? - Yes.
If it's something we have never heard of before,
it didn't become less popular over time.
It's still a rookie.
I've seen almost everything.
(They have no idea what the ingredient might be.)
I wonder how far Sang Joong has gotten.
(He's worried about Sang Joong.)
"Did you see that?"
"Did you get the taste of our beautiful sceneries?"
His face won't be in the frame.
(It's sad.)
And it's hot.
(As of 11am, the heat wave warning is issued in Seoul,)
(some areas of Gangwon Province and Gyeonggi Province.)
What's good about riding a motorcycle...
is that you get to...
(We can't hear him.)
(His face is invisible, and his voice is getting muted.)
(He loves the stylishness of the leather...)
(and the beautiful sceneries of the national highway.)
(To him, the heatwave warning is just a number.)
(Fighting the heatwave, he delivers the taste of the national highway.)
(Refrain from doing outdoor activities and drink lots of water.)
(Please watch your health.)
This is the taste of national highway.
It's a bit slower. But you feel relaxed with that speed.
With that said, I will drink some water.
I just drank water.
(He's proud of himself.)
(He's satisfied with his very witty joke.)
(People are happy to see him.)
I am the biggest fan of "Unanswered Questions".
Are you? Where did you come from?
- The convenience store. - The convenience store.
- I see. - My goodness.
My husband is a huge fan too. He always copies you.
He copies what?
The way you talk.
- However. - He copies that.
That's it. He copies that.
- Does he? - Yes.
I'm not shooting "Unanswered Questions".
It's a new show called Eat in Style.
It's a show about finding ingredients that are disappearing.
I'm on my way to Yesan.
- Yesan? - Yes. Yesan.
1, 2, 3.
(He promotes the show and treats his fan nicely.)
Do you remember the name of the show?
(She's flustered.)
"Eat in Spring"?
Eat in Style.
Eat in Style. All right.
Eat in Style.
- You took a bad photo. - Let me see.
I provide the after sales service. Do you need it?
- No, it's fine. - Should we take another one?
Let's take it by ourselves then.
It's like Sang Joong's show.
(They haven't done anything.)
If one person works that hard,
we will be blamed.
If there's anything we have to do, you can make us do it.
We will do our best.
(They are excited and curious about the ingredient they will find.)
(They travel from Seoul...)
(to Yesan.)
(The first endangered ingredient is in Yesan.)
There he is.
(The 3 of them arrive first and welcome Sang Joong.)
(They miraculously meet again.)
(Promoting the beauty of national highway, he drove for 3 hours.)
Isn't it like a scene from a movie?
Well done.
When did you arrive?
We arrived about an hour ago.
- You arrived an hour ago? - Yes.
Don't you feel hot?
On the way here, I got perplexed.
I wondered if I should keep riding it in this weather.
I could've travelled in a nice car getting the cool air.
- We were cold. - Really?
Take off the helmet and have some water.
It's cool.
(He stares at it.)
(He sighs.)
- Can't you drink it? - If I...
take off my helmet now,
- Your hair is a mess, isn't it? - It's very messy.
- Right. - I can't take it off here.
All right.
Why don't you go there and...
Go and get changed into something more comfortable.
(He looks pitiful.)
My goodness.
- He is... - He looks exhausted.
- His eyes changed. - His eyes changed.
He's gone really bad.
(He exchanged style for the taste of national highway.)
(Style always comes first to me.)
Now, I will...
(Why is he suddenly talking to the camera?)
I will get changed...
for the shoot.
(In 3 hours, he became optimized for a 1-man show.)
(10 minutes later)
(He reappears in style.)
If I knew the weather was going to be this hot,
I wouldn't have tried this.
I just wanted to show you the beautiful route.
I don't regret...
driving in this heat.
(He walks back not to leave the frame.)
- Are you all right? - I'm all right.
You look haggard.
You are really strong.
No, I'm worn off.
(I'm really tired.)
On the way, I regretted it a lot.
- Why did I do this in this weather? - You put yourself in there.
Well...
It's Mr. Kim.
- Hello. - Nice to see you again.
- Mr. Kim. - Hello.
- Have you been well?
- Let's go. - By the way, on the way,
we kept asking what today's ingredient is,
and they wouldn't tell us.
- Right. - They gave us a hint.
Did they give you a hint?
They said it's preserved by 10 people.
You are really curious about it, aren't you?
- Let's walk fast. - Wait.
I'm a little worn off, so I can't walk fast.
He rode a motorcycle here.
(Yesan is the unexpected place where the endangered ingredient is.)
(Everywhere you look, there are only mountains and rice paddies.)
(Ye San has the ordinary scenery of a countryside.)
(Is the ingredient preserved by only 10 people here?)
They said it might be something we have never seen before.
What could it be?
- Aren't you supposed to know? - I don't know what it is either.
(With big curiosity, they arrive at the place.)
- Really? - Of course.
I've seen this. Oh, gosh.
My goodness.
- Hello. - Hello.
She will be introducing the ingredient to us.
Is she 1 of the 10 people then?
- I am. - You're the one protecting it?
What's your rank among the 10 people?
I'm the first.
The others are all old. They are in their 70s and 80s.
So I'm leading.
Can you tell us if the ingredient...
is plant-based or not?
(Is the ingredient plant-based or not?)
It's plant-based.
- Then... - It must be good for you.
is it an ingredient we have...
never experienced in our lives?
I'm sure you've never experience it.
It will be very similar to fermented skate.
(Fermented skate?)
- Fermented skate? - Yes.
But you said it was plant-based.
It will taste like fermented skate.
(It's plant...)
(that tastes like fermented skate?)
Some people say it tastes like cheese.
(It's plant-based food...)
(that tastes like fermented skate...)
(and cheese. What could it be?)
- Really? - Yes.
Let's go and check.
- Let's go. - I will show you.
(They have no idea, but they get going anyway.)
Do you like fermented skate?
(She shakes her head.)
What is it?
(They walk towards the first endangered ingredient.)
- Chae Rim, - Yes?
- do you have any idea? - Pardon?
- Do you have any idea? I knew it. - I have no idea.
(It's where the ingredient that will soon to get extinct is.)
(Crocks?)
(Today's ingredient is in those crocks.)
- It's in here. - Wait.
Then is the ingredient...
- in the crock? - Crock.
Do you have to keep it in the crock?
Yes. It's in the crock. But not in an ordinary crock.
It's in the broken crock.
(Brocken crock?)
(The endangered ingredient is not stored in an ordinary crock...)
(but only in a broken crock.)
(It's leaking.)
So...
it should be stored in a crock, but it has to be broken?
Right.
I'm really curious about what it is.
(The more we ask, the more confused we get.)
Would you like to see it?
Shall we start with Loco, the youngest?
Right.
I will see it first.
(Loco, the youngest checks the ingredient first.)
Which part of this crock is broken?
The bottom always breaks.
Usually, when it's broken, it becomes unusable.
You can't store paste in a broken crock.
But we use it to drain water.
(She uses broken crock to drain water.)
- So the bottom... - Why?
You will understand when you see it.
(Why does she need to drain water from an ingredient?)
(The youngest will check first.)
There's plastic.
(Finally, the crock is open, and the first ingredient is revealed.)
- You can see the white part. - Wait.
(The smell hits him.)
(What?)
- You can see the white part. - Wait.
(Loco's reaction...)
(makes them more curious.)
(This is...)
It looks familiar.
- Does it look familiar? - Does it look familiar?
- How is the smell? - How is the smell?
It smells like fermented skate.
(It looks familiar, and it smells like skate.)
Will Chae Rim go next? Will you go next?
I will go and check. I'm curious.
(Curious Gyeong Gyu goes to check it himself.)
(He's very curious.)
(He's flustered.)
(He becomes speechless.)
(Please...)
(say something.)
What is it like?
Can you eat that?
- What do I do? - When you try it,
it's quite tasty.
- That's tasty? - Yes.
Loco said it's got the familiar appearance,
and it smells like fermented skate. How is it?
(Loco said it looks familiar, and Gyeong Gyu said it can't be eaten.)
It's like food waste.
(They get nervous.)
It's like something that's been thrown out. It looks familiar.
- When you go to throw away... - Does it look like food waste?
food waste,
you see the ones that got thrown out. It looks like that
(They are very worried.)
We have to eat it though. What will we do?
It won't make you throw up though.
(This time, Chae Rim nervously goes to check it.)
(What?)
Do you see the white part?
(Smelling)
It smells delicious.
Right? It smells delicious.
This has to be delicious. It has to be delicious.
- Really? - Yes.
How can you compare this to food waste?
(Gyeong Gyu is flustered.)
- It just... - That's delicious.
reminded me of the dried-up food waste.
- It's like... - The water had been drained.
- And it lost color. - It's like...
- This is... - Because you introduced her...
as the master,
we considered it as something special.
If we saw it somewhere else, we would've hated it.
We would've said, "What is this?"
Right.
- Go and see it for yourself. - I will check it.
Smell it.
(He looks at it.)
(Groaning)
First of all, it's like it's been thrown out.
Right?
Is that it, ma'am?
This is...
I think it's very similar to dried radish greens.
Dried radish greens?
Dried radish greens which you make into a soup.
I didn't get to smell it.
- But I will smell it first. - Dried radish greens...
don't smell.
It's got strong smell.
What's wrong?
The smell really hit me hard.
Did it make you forget the pain of driving a motorcycle?
I think it did make me...
- forget about the fatigue. - Really?
If we were to describe level of fermentation in the scale of 1 to 3,
that one is in between 1 to 2.
- I didn't smell it. - You didn't? Go ahead.
It smells like ham.
(He smells it.)
Do you eat it as it is?
- In that form... - It smells musty.
- Don't you like cheese? - What?
- Don't you like cheese? - I don't care for cheese.
Then you might not like the smell.
The first ingredient...
we will introduce is...
fermented kimchi.
- Fermented kimchi. - Fermented kimchi.
It's been fermented.
(Fermented kimchi)
(The first endangered ingredient is fermented kimchi.)
(Yesan of South Chungcheong Province has nice mountains and streams.)
(Only 10 people here...)
(are preserving the endangered ingredient, the fermented kimchi.)
(The kimchi is covered...)
(in white mold.)
(It might look strange to our eyes. It's fermented kimchi.)
(Every member reacted differently to it.)
(This would be delicious.)
(It's the traditional kimchi fermented in a broken crock.)
It's fermented kimchi. So it's basically cabbage.
Right. It's cabbage. But it's a different kind of cabbage.
It's quite small.
This cabbage is native to our soil, and it's called Gueok cabbage.
- "Gueok cabbage"? - Yes.
There are several cabbages that are native to Korea.
Gyeongseong cabbage, Kaeseong cabbage, and Uiseong cabbage.
And Gueok cabbage is another one.
One old lady in Jeju Island...
stubbornly farmed this cabbage.
People who found out about it went to her...
and got the seeds from her. Now it's spreading.
Here's how it's different from the cabbage we normally eat.
The cabbage we commonly eat is sweet and watery.
But this one is tough at the start.
It gets sweeter as you chew it.
(Gueok cabbage will get sweeter the more you chew it.)
It just looks like regular white kimchi at first.
How do you make it?
The process is identical to regular kimchi. You preserve it...
in salt and season it after.
While the process of making regular kimchi can differ by region,
as some may put different ingredients like anchovies...
- or different types of fish inside, - They do.
we only put salted shrimp when making fermented kimchi.
- Salted shrimp. - Yes.
- We preserve it in salt. - Salted shrimp.
We only put salted shrimp, green onion, and garlic inside.
- Those are the only ingredients. - Green onion and garlic as well.
Also, we put some ginger. We put everything except for chili powder.
Why do you exclude the chili powder?
It's just an ancient recipe that has been descended from the past.
The chili powder was first introduced in Korea after...
- the Japanese invasion of Korea. - That's right.
This is how they made kimchi before the introduction of chili powder,
which is why the recipe is still preserved as it was in the past.
- So it's the ancestor of kimchi. - Yes.
It's been made like this without chili powder...
- from the very beginning. - It goes way back in past.
We've had this kind of kimchi since way back in history.
It's not necessarily watery kimchi.
No, it's not. The most essential part when making fermented kimchi...
- is the draining of water. - You don't drain the water at once.
After the water is entirely drained, the kimchi starts to ferment.
- You can't drain the water at once. - It has to be gradually drained.
- You have to drain it gradually. - Yes.
How many people know how to make the fermented kimchi other than you?
There are 10 people in the neighborhood.
- Okay. - But only two households remain...
to make the fermented kimchi currently.
- They still preserve the recipe. - Yes.
Which is why I am the first one to actively preserve this...
- endangered recipe. - I see.
From what I've seen earlier,
- there was mold inside the kimchi. - Yes.
Is the kimchi ready to be eaten...
when it gets moldy?
Yes, that's when it's ready to be eaten.
Do you eat it as it is...
or do you wash it before you eat it?
Apparently, they used to steam it in the furnace in the past.
- They steamed it. - They steamed it.
- They used a rice pot... - It must've been good if steamed.
It has to be good once it's steamed and eaten with rice.
Back then, they didn't have small pots,
nor did they have appropriate kitchen supplies.
- That's right. - Which is why...
they put it in a large pot and steamed it in the furnace...
until it boiled.
- Do you also make stew with it? - We do.
We make a stew with it.
- As stew. - Yes.
You don't need other sauces. The recipe is very simple.
You only need used water from washing rice.
- Used water with waste? - Used water from washing rice.
The water you get after you wash the rice.
It's not wastewater.
You should stop riding motorcycles.
Your hearing is getting worse.
- That was funny. - If I try this today,
and I decide to come back because I like it so much,
- Will you ride a motorcycle here? - I will drive my car here.
(I'm going to drive my car to come here.)
I have been expecting to hear you...
- say that. - That was very honest of you.
I've decided to drive my car here next time.
(I'm going to drive here also because I hate the heat.)
- Let's get going now. - Let's go.
(It's time to taste the dish now that they saw the ingredient.)
I think it's going to be good. I'm so excited.
[Kocowa Ver] SBS E01 Eat in Style "The Kimchi Before Kimchi Nowadays" -♥ Ruo Xi ♥-
(What would the stew be like made with fermented kimchi?)
(Firstly, you need an earthen pot for the stew.)
(To make the fermented kimchi stew,)
(you need the used water after you wash the rice.)
(Prepare the fermented kimchi that has been washed.)
(Remove the lower part of the kimchi.)
(Place the entire kimchi in the pot.)
(Pour the used water from rice until the kimchi is fully sunk.)
(Cook to boil with a touch of perilla oil.)
(The fermented kimchi stew requires a simple recipe with much effort.)
(When was this recipe first introduced?)
When did they first make the fermented kimchi?
Apparently, it's been over 100 years since they first started eating it.
This neighborhood and the one beside it are the only ones that...
- remain eating it. - I see.
- Over 100 years. - Yes.
Currently, there are only 10 households that make...
the fermented kimchi,
but they have become very old.
It will eventually disappear in the near future.
Someone has to remember...
or recall in order for it to...
remain existent,
which is why this gathering today is very significant.
Because you need to remind everyone that it's still here.
I'm glad to be part of this today.
It needs to maintain its existence.
(The flip clock starts to move all of a sudden.)
What's happening?
- 14. - 14?
We showed you number 10 before as a clue,
but now that the four of you know about this...
(The initial 10 plus the additional 4 people equal to 14.)
It's at 14 now, but after this goes on air and the audience gets to...
see this show, the number will definitely increase.
You know how Korean people...
(The fermented kimchi stew is now boiling.)
(Add spicy hot pepper on top of the stew.)
It looks like cabbage stew from the outside.
Yes, it does.
That looks so good.
- There's spicy hot peppers too. - You're right.
It smells exactly like kimchi stew.
Look at the color. It's so milky.
It really brings out the flavor.
Look at the color. It's so milky.
(The fermented kimchi stew has clear soup.)
My mouth is watering.
(The fermented kimchi stew with clear soup is...)
(now ready to be served.)
- She said earlier... - It's here.
Look at that.
It looks amazing.
When will I ever get to try this?
(Fermented kimchi stew)
It smells like there is...
a block of cheese inside the stew.
(Gyeong Gyu the power blogger has to take a picture first.)
I've never seen a kimchi stew like this in my life.
This looks so good.
(He can already feel that it will be good after smelling it.)
(She's moving toward the food.)
I'm so excited.
I'm so excited. Look at it.
It's unbelievable.
It's going to be very hot.
(It's a historical moment...)
(to try a dish that has been made with an endangered ingredient.)
(Looking)
It's going to be very hot.
It looks so good.
(Making an eye contact)
(Laughing)
You must be very jealous of me right now.
(Embarrassed)
I really missed this.
(Everyone can't take their eyes off of her.)
(Exclaiming)
(Please hurry and...)
(explain how it...)
(tastes like.)
The texture is a bit different than what I've expected.
- In a good way? - What did you expect?
I thought it was going to be very soft...
because she boiled it for such a long time.
(It's not soft?)
It's still crunchy despite the long cooking time.
- Is that so? - Yes.
- The kimchi is still crunchy? - Yes.
Is it just crunchy or is it very crunchy?
- It's very crunchy. - She's saying it twice.
We should try it as well.
- Sang Joong, you should try it. - You should try it first.
You went through a lot of trouble riding a motorcycle here.
- Should I try it first then? - I insist.
Then I'll try it.
(I wouldn't refuse the opportunity since you insisted.)
(Smelling in style)
(You better hurry because I want to try it too.)
He only eats one meal a day.
My mouth was watering...
- when Chae Rim was tasting it. - I know.
- Me too. - I'm finally trying it.
(I'm eating the fermented stew as my only meal for the day.)
(How does it taste?)
(Tasting in style)
(Hurry up so that I can eat next.)
You're going to be drooling soon.
(He has reached his limit.)
He can't keep his mouth closed.
Don't just stay silent. Speak up your mind.
What happened?
Sang Joong, what happened?
- It's sour. - What?
It's sour.
The kimchi has...
a very sour taste to it.
- It's sour? - Yes.
Speaking of which, it might be a little too sour...
for men.
- The cabbage itself is very sweet. - I see.
- It's very sweet. - Then why did he say it's sour?
(Is it sweet or sour?)
It became sour because it's been fermented,
but the cabbage itself is sweet.
(Gyeong Gyu, who likes to get things done quickly,)
(and 30-year-old Loco, who is the youngest try the kimchi stew.)
(Would they say it's sweet or sour?)
- It's very crunchy. - I know, right?
It tastes very similar to aged kimchi,
- but this is better. - It's better than aged kimchi.
- It is. - It's way better than aged kimchi.
It's superior to aged kimchi.
When you cook kimchi stew with aged kimchi,
the cabbage becomes very soft.
It almost...
melts in your mouth.
On the other hand, the texture of the fermented kimchi is different.
(The texture of the fermented kimchi has satisfied everyone.)
When I eat kimchi stew,
I usually eat the soup...
instead of the kimchi inside.
But for this fermented kimchi stew, I find myself eating the kimchi.
- You get to eat the kimchi, right? - I know.
(Eating)
I'm going to wrap some rice with this.
Let me try this with some rice.
The famous Gueok kimchi.
It's so good.
It's so good with rice.
- It's very nice. - Is it?
Yes, it's so good.
This is like art.
You don't need anything else.
(In that case, I'm going to try it with rice.)
(What is this?)
I won't be able to eat regular kimchi after this.
It's rather strange.
- It tastes very familiar. - It does.
It does taste familiar.
- It really does. - But it tastes new simultaneously.
It tastes better.
How did she make it so good?
I saw her putting salted clams in the stew earlier...
- What? - She put salted clams inside.
I saw her putting some earlier.
The soup tastes amazing.
The kimchi is unbelievable.
(Loco prefers kimchi to the soup.)
- It's certainly memorable. - For sure.
(He's tasting the stew with every cell in his body.)
But it tastes like regular kimchi stew.
- Yes. - It does.
If I close my eyes...
and taste the stew,
I would have thought it was just regular kimchi stew.
- I agree. - Yes.
It's very strange.
- Sang Joong. - Yes.
Don't try to discover new things.
- Just eat. - All right.
- He has an occupational disease. - I know.
That's why he constantly tries to discover new things.
Just eat.
It's good.
(But still, it tastes very strange.)
(The light is turned on.)
Because it's an endangered ingredient,
you guys might be the first celebrities to be tasting it,
but you guys might also be the last ones to taste it at the same time.
So when the light turns on,
I need you guys to precisely describe how it tastes...
for the audience who will be...
watching the show.
(Answering half-heartedly)
(But at the time, Gyeong Gyu didn't realize...)
(that he would be the first one to do it.)
It's your turn.
Before I start describing the taste,
I firstly want to state that this fermented kimchi is...
one of the best 10 dishes that I've ever eaten in my life.
I'm being honest.
- It's very good. - Okay.
This isn't necessarily aged kimchi,
but it tastes similar to it.
It's not necessarily salty,
but it is at the same time. Also, it's sour.
It's sour, but it's not at the same time.
(What does that mean?)
Isn't there a song that has the lyrics...
similar to what I just said?
- It's called "Some." - What?
- It's "Some." - That's the one.
- You're right. - Yes.
It tastes like something yet it doesn't.
Doesn't that mean that it doesn't taste like anything?
No, it's good.
It doesn't taste like anything, but it's good?
No, that's not what I meant.
(I can't explain perfectly, but it tastes very good.)
It's delicious.
(The next turn is...)
(Gyeong Gyu again.)
(Was that not good enough?)
It's so amazing.
(He's trying his best to describe the taste.)
Sang Joong. This is one of the best 10 kimchis...
- One of the best kimchis? - that I've ever had in my life.
It's sour and crunchy.
Also, as I eat it,
I feel like I am wearing my hair up as a topknot.
As if I went back to the Joseon Dynasty.
Imagine a deep mountain village in the Joseon Dynasty.
There is a mother who calls her child for dinner.
She opens a crock and brings this fermented kimchi out.
- She brings it out like this. - And you eat it.
There weren't any special spices back then.
(This was sufficient, right?)
That's how I would like to describe the taste of this.
This is the taste of Korea.
(He sounds rather urgent.)
We've been eating the wrong kind of kimchi.
(He's claiming that we've all been eating the wrong kind of kimchi.)
This is so good.
It does taste good.
This is definitely the taste of Korea.
(Gyeong Gyu's effort to describe the taste of kimchi has ended.)
(Now it's Sang Joong's turn.)
Personally,
I cannot agree with Gyeong Gyu's opinion that...
this is one of the best 10 dishes...
that I've ever eaten in my life...
as I haven't tried a lot of good food.
Personally, I would like to say that...
it has a very sour taste to it.
- It does. - The sour taste.
But it's not sour kimchi.
- It's not. - It doesn't taste like sour kimchi.
We can safely assume that...
the kimchi we have had until now...
has the taste...
of the chili powder,
but this kimchi doesn't have any chili powder.
I think this is the taste of kimchi that existed...
before the kimchi we are familiar with.
(It's the ancestor of kimchi.)
Also,
it tastes familiar,
but it tastes new at the same time.
It tastes like something yet it doesn't.
The taste is quite confusing.
Despite that,
it's not the taste that you should try only once.
That's how I would like to describe it.
(The fermented kimchi is the kimchi that existed before regular kimchi.)
- That was nicely put. - Yes.
It's your turn, Loco.
That's all I could think about.
Did you guys film what Gyeong Gyu said at the very last?
What was that?
Are you going to use the second version of Gyeong Gyu's description?
- We're going to use both of them. - Okay.
(What's he doing?)
He's trying to prepare what he's going to talk about.
As I was eating this food,
it almost felt like I was wearing my hair up as a topknot.
It felt like...
I was having an old version of kimchi stew from Joseon.
You're right.
In the future,
every time there is an eating scene...
in historical dramas,
I will think of this dish.
That's nicely put.
It's the taste of Korea.
(He's copying my exact words.)
- That was very nice, Loco. - I agree.
(Loco claims that the fermented kimchi is the taste of Korea.)
I think that if a housewife has this recipe,
it could be her special recipe.
You're right.
When there is a guest at your house...
or when you have to make something for a gourmet,
it would be a new taste to everyone.
It's suitable for every guest.
The story itself is good starting with Gueok kimchi.
You can elaborate.
You can't put a price to this.
This just fulfills a visual aspect.
(It's visually appealing.)
(That was nice to know.)
(In a moment...)
(the fermented kimchi goes under a complete transformation.)
(The first Table in Style will be introduced with fermented kimchi.)
- I'm hungry. - You are an amazing man.
Oh, gosh.
Come in.
(Where is this place they reached on empty stomach?)
You are late.
- Gosh. - Hello.
- Long time no see.
(The first Chef of Style)
Hello. Nice to meet you.
(Chef Lee Won Il graduated Institute of Korean Royal Cuisine Course)
(A renowned chef who makes Korean cuisine)
Nice to meet you. I'm Lee Won Il.
Oh, my goodness!
- Hello. - Long time no see.
- It's been long. - Hello.
- Nice to meet you. - Hello.
Long time no see.
- Hello. - Gosh.
- She's IU. - Yes.
(IU)
Hello.
She's IU.
(The first Table of Style is joined by IU and Lee Won Il.)
- Nice to meet you. - Hello.
Nice to meet you. I'm Won Il.
- How do you do? - Nice to meet you.
- Yes.
Did you bring the ingredients?
- I've brought them. - Did you?
- Here you go. - Okay.
It costs hundreds of millions of dollars.
Millions of dollars?
(Wide eyes)
This is Gueok cabbage.
The name is Gueok?
It's aged kimchi made out of Gueok cabbage.
(Chef Lee Won Il's examining the ingredients.)
It's fermented kimchi made out of Gueok cabbage.
Fermented kimchi...
(Even IU has not heard of this before.)
(The chef's checking what kind of ingredient it is.)
(Is he too happy?)
(He's stepped back as he opened it.)
(What is the smell like?)
- It's that smell. - Let IU smell it.
(Smell it.)
(It's her first time smelling fermented kimchi.)
(Oh, it's nice.)
It smells like aged kimchi.
It's like aged kimchi.
(This isn't what he expected.)
(She's smelling again.)
It is aged kimchi.
- Aged kimchi? - Really?
I think she lost her sense of smell.
It's just like aged kimchi.
It's not too bad.
This kimchi usually forms scum.
- There's white mold. - You're right.
- Do you know this ingredient? - Yes.
So he knows about it.
- This is... - Fermented kimchi...
This is...
I learned cooking from my mom and grandmother.
Someone gave us this ingredient, and we cooked with it before.
The smell was so strong.
- It is very strong. - Yes.
But this has a relatively soft smell...
because it's washed in water. I can use it right away.
No wonder it looked different here.
When we opened up the crock,
I thought there was trash inside.
(His joke is too harsh.)
(Everyone is excited to see how Won Il will cook with it.)
(It's time to taste something new.)
What brought you here, IU?
The staff invited me here today.
I'm here because they told me that I can just have nice food.
(He's giving an intensive lecture about the kimchi to IU.)
- This is it. - I can't tell...
that this is kimchi stew.
(How does it taste?)
(He takes a bite.)
He likes this a lot.
Gosh, it hit him.
- You like it a lot. - Yes.
(She's really excited.)
- You never tasted this, right? - No.
The more you eat it, the more it stays in your head.
- Let her taste it first. - Yes.
- Shall we? - Let her taste it.
Do you like fermented food like fermented skate?
I do have those dishes.
- I don't go for it, but... - There's this fermented smell.
I have it sometimes, and it's good.
- Really? - Yes.
- You have it when it's there. - Yes.
It's okay to have it now because it was washed in water.
It's fermented for eight months with just garlic and ginger.
- It was kept in a crock. - Thank you.
- It was kept in a crock.
It was kept in the crock.
(She's smiling.)
(She's chewing it again.)
(It's a taste that makes her smile again?)
I wasn't sure about it because it's fermented.
- You're okay with it? - Yes.
It's like aged kimchi,
but it doesn't have that sour taste.
She's fine with it.
I thought it would be soft because it's fermented.
- Isn't it crunchy? - It is.
The best part of this kimchi is its crunchiness.
Because I've tasted this already,
my mouth is watered.
(Everyone has tasted this fermented kimchi.)
What will he be cooking for us?
(She's so excited.)
(The Table of Style is full of excitement.)
(There's this man who's pressured.)
(How should I cook this?)
(He's tasting it.)
(He's tearing it too.)
(Even Won Il can't tell how he should cook it.)
(Nobody cares about Won Il.)
It's my turn to cook for you.
Now that kimchi is here... Before I start cooking,
I should tell you some trendy way of having this...
because you've had it the original way already.
The next dish is...
- Oh, gosh. - He's here.
(Someone paid a surprise visit.)
(Ta-da.)
Hello.
That was a perfect timing.
He's Mr. Kim, the ingredient expert.
He's Mr. Kim.
Mr. Kim, she's IU.
- She's IU. - Hello.
(Hello, I'm Mr. Kim the Ingredient expert.)
What is this again?
I've brought this from...
a small island called Gauido Island.
I've harvested some garlic.
The garlic with sea breeze...
Gauido Island is known for six-piece-garlic.
Only Gauido Island has that seed garlic.
- Seed garlic? - Yes.
Garlic usually has strong taste,
but garlic from that place...
has a very sweet taste.
- I see. - Yes.
So it's really good for raw dishes.
The garlic's quite small.
But it's strong and tasty.
It's very small.
(They're excited to see the combination of these two.)
Now it's my turn to cook.
For appetizer,
I'll make white tofu kimchi instead of red tofu kimchi.
I'll quickly make...
the appetizer for you.
(Fermented kimchi with tofu)
(This fermented kimchi is crunchy.)
(He's making tofu kimchi with it.)
Please wash it with cold water.
Squeeze the water out and give it to me.
You can wash it over there.
(Table of Style begins now.)
(Peel the garlic and mince it.)
(Chop pepper into small pieces just like the garlic.)
(Chop the kimchi into small pieces.)
(Put the kimchi in a bowl.)
(Add garlic, cheongyang chili, and sesame.)
- Is that sesame? - Yes, this is sesame.
I'll grind the sesame for you.
It will be more aromatic.
You could have just put it without grinding it. That was a performance.
It's all a show.
He could have just put it. Why did he grind it with his palms?
He does this all the time.
Let's not get distracted by that.
We can't miss the true taste...
just because of his little show.
It smells like aged kimchi.
(He'll show them the true taste.)
(Mix all the ingredients together in a bowl.)
The sesame oil smells so good.
I can smell the sesame oil.
I added a bit of sugar.
It would be even better with honey.
The sourness will be gone...
with the sweet ingredient.
(Even our first guest...)
(and Gyeong Gyu, who's full of wariness, are so into this.)
He's making it nice.
(He's almost done with appetizer, tofu with fermented kimchi.)
(How will this seasoned fermented kimchi taste like?)
(He's smiling.)
(He's very satisfied.)
I can tell from his face...
that he's satisfied.
(It's time to prepare tofu.)
I'll just cut this...
into big pieces.
(The tofu smells of aromatic beans.)
The tofu's big.
(Everyone's excited to taste it.)
(IU is the most excited one.)
(Tell me why I can't take my eyes off you)
(Is it love?)
(Is this love?)
(Sticking her tongue out)
(She's so dizzy because she wants to taste it.)
Do you think it was a good idea that you came here tonight?
Yes. I didn't even have dinner.
I'm starving.
Really? How you looked at it was...
like you want it so much.
This is the first dish I wanted to serve you.
It's tofu with fermented kimchi.
I warmed the tofu.
Have it with this fermented kimchi.
Make yourself home.
(IU is having her first bite.)
This is classic.
Thank you for this.
Thank you.
(How will the newly-made fermented kimchi taste like?)
(She's nodding.)
It's really delicious.
- What? - It's really good.
(Smacking her lips)
(He's eating it because IU said it's good.)
(How is it different from fermented kimchi stew?)
Chae Rim, isn't it something we haven't tried before?
The fermented smell is stronger.
He added sugar, sesame and sesame oil too.
But the original flavor of fermented kimchi is still here.
There's the strong smell...
when I first smelled it.
The smell when we opened up the container.
There's that original smell.
Yes. The smell gets stronger...
as I smell it with my nose.
Cheongyang chili and garlic...
maximize the fermented smell.
It doesn't hurt the original smell.
I tried to take out the fermented smell...
as much as possible.
Those who like fermented skate will love this.
- It goes well together. - Right?
It's amazing.
(The tofu with fermented kimchi was a good appetizer.)
(Now it's time for him to cook the main dish for tonight.)
What are you doing?
My family made...
fast-fermented bean paste stew...
with chopped fermented kimchi to lessen the smell.
(Fast-fermented bean paste stew)
It got very aromatic...
with fast-fermented bean paste stew.
(Then this time,)
(will he make fast-fermented bean paste stew with fermented kimchi?)
I'll make a trendy dish again.
(He's going to make something trendy.)
I'll add a bit of soybean paste.
(A bit of soybean paste)
You'll mix it with soybean paste.
- I'll season it with soybean paste. - You season it.
I'll make braised tofu with fermented kimchi.
(Braised tofu with fermented kimchi)
It's like a head-on match.
It is.
It's like a head to head cooking.
(Chop fermented kimchi into small pieces.)
(Add soybean paste.)
(Place the soybean paste on top of fermented kimchi.)
(Now it's time for him to season it with his own hands.)
(Their mouths are watering again.)
I want to know...
if the fermented kimchi's...
strong smell will stay...
even when he puts soybean paste.
I want to know if it will stay.
Soybean paste is very strong too.
I feel like they'll double up.
What if they get double up?
Can fermented kimchi stay through...
soybean paste?
The smell's very strong now.
Yes, it has a very strong smell.
He's adding onions too.
(He's adding onion too.)
(The onion has sharp and sweet smell as well.)
There's this smell of onion.
(She's so hungry.)
He's putting the onion at the bottom.
Yes. I'm putting the onion here. It has a sweet taste.
(Sweet onion)
I'm putting leeks too. It's savory.
This winter-grown cabbage is full of juice.
Are you stir-frying it? Or are you going to boil it?
I'll just add a bit of vegetable stock...
and cook it like this.
I'll boil it down.
It will be better if it's cooked...
with the vegetable stock.
(How will the fermented kimchi taste with the vegetable stock?)
(Meanwhile, in the kitchen...)
(He's cooking tofu with oil.)
(When it's cooked well on one side,)
(he will flip it.)
Chef, please boil this down.
(Won Il is passing the pot to the other chef.)
(He's placing the vegetable and fermented kimchi to another plate.)
(He's putting the grilled tofu on top.)
(Then he's adding the vegetable stock.)
(The dish smells so good.)
This is my main dish for tonight.
Braised tofu with fermented kimchi.
(He got up to see what's inside.)
Braised tofu with fermented kimchi.
(Braised tofu with fermented kimchi)
Oh, my goodness.
(She can't take her eyes off the dish.)
I've put in...
the vegetables and fermented kimchi...
with the tofu I told you earlier.
I put a lot of fermented kimchi...
to this dish.
It is amazing.
I added a bit of cheongyang chili.
I grilled the tofu as well.
You can have rice...
with the gravy and tofu.
(Gyeong Gyu feels responsible to take photos of this.)
Do you take photos for every dish?
Yes. It's my job somehow...
Is it for social media?
No, it's just my job.
Don't ask too many questions.
Sang Joong got here on his motorcycle.
Does he ride motorcycle?
I know we're having good food.
But I wanted to show that the road to this place is beautiful too.
But there was a heat wave warning.
(There was a heat wave warning today.)
I know. I received a warning text.
I was sweating so much and got there.
Did you ride it on the way to this place too?
(Did you get on motor cycle to this place too?)
No. I got on a car to this place. It was nice and cool.
- He got here by the car. - Yes.
(He posted up the photo on his social media account.)
Braised tofu with fermented kimchi.
(Braised tofu with fermented kimchi is seen again through his photo.)
(I can't wait any longer.)
(He's tasting the tofu with soybean paste.)
(How does the gravy taste like?)
(Oh, gosh.)
Sang Joong.
It's one of the best...
soybean paste soup I've ever tasted.
This is soybean paste gravy.
I tasted this before I served you.
- I thought... - It was very good.
(He's moved.)
(This tastes like...)
(It's an excellent dish.)
(This tastes so good.)
The soup is amazing.
It tastes like what we had earlier.
- Really? - Yes.
It's has a deeper flavor.
It's the best gravy so far.
It's amazing.
It goes so well together.
(The actress is dancing because it's so tasty.)
- It's very deep. - The three ingredients are nice.
Fermented kimchi...
goes so well with rice.
It's so good.
The fermented kimchi...
is the main one here.
How can this soybean paste soup taste so good?
I told you.
It would go well with fast-fermented bean paste...
and regular soybean paste.
I thought these two will go well.
It's so good with rice.
Everyone would love this.
- Isn't it good? - It's so good.
It is really amazing.
(You can only taste something like this on Table of Style.)
(It is a whole new flavor you can't find anywhere else in the world.)
(The chef's very proud.)
It is very familiar.
But it's so new at the same time.
This is absolutely good.
It has less smell of fermented kimchi.
This winter-grown cabbage is nice.
It's infused with the fermented smell.
(The winter-grown cabbage made it softer.)
I love the soup so much.
Does it go well with soybean paste?
They are meant to be cooked together.
The fermented flavor, the strong smell of cabbage,
and strong flavor of garlic...
are so good when they're boiled together.
They get really soft.
When it met tofu,
it became a perfect dish.
(The texture of tofu goes well with the rest of ingredients.)
I can tell...
With this fermented kimchi...
I can tell why people eat fermented kimchi now.
I learned a lot today by having fermented kimchi.
I didn't know so much...
about ingredients in Korea.
I got to think that I thought too much...
of foreign food culture only.
Our ingredients will not be gone...
if we remember and cook them.
He's right.
Is my line one of...
the best 10 lines?
It is the best line...
you said recently.
- It's really delicious. - It is.
You look so happy now.
I've never shot any program as comfortable as this.
- I just have to come and eat. - Yes.
Nobody tells you what to do.
- Do you have time tomorrow? - Where are you going tomorrow?
We don't know.
I just heard that tomorrow's ingredient is amazing too.
(It's something amazing?)
- Will you come again? - Why not?
Are you coming tomorrow?
I'll come back for sure.
(Will they make fermented soybeans by adzuki beans?)
(This is not the regular soybean paste stew.)
It'll be so good as soybean stew.
(Can you believe that they make fermented soybeans with adzuki?)
(It's really delicious. I love it.)
(Our bodies get attracted to this stew.)
(They're complimenting a lot on the second ingredient.)
(The second Table of Style)
(Chef Oh Se Deuk is making a new dish for them.)
(They're eating in style.)
(It's really delicious.)
(We will be back with an even better ingredient next week.)
(Eat in Style)