All language subtitles for Edward.Lee s.Country.Cook.S01E10.1080p.H264.AAC.WEB-DL-Phanteam [DRAMADAY.me]_track3_[eng]

(The last main ingredient, Dolsan's leaf mustard from Yeosu)

(A perfect meal with leaf mustard dishes)

(Amazed by the leaf mustard dishes he had for the first time)

(Can I try one?)

(The finale of Yeosu was made with leaf mustard.)

(And...)

(The last meal that will cover the 15-day journey)

(Eddie has been writing a recipe book for the members.)

(Three recipes just for the Country members)

(The last dish that will incorporate the journey they had)

(The last dish that will incorporate the journey they had)

(Instead of cooking a dish from one separate region...)

(such as Andong, Yeosu, or Gangwon Province, )

(he wants to make a dish that brings everything together.)

(The Country members' last meal is coming soon!)

(Edward Lee's Country Cook)

- Let's go.
- Let's go.

- Ma'am, let's go.
- Yes.

Yes. Let's go.

Let's get going.

I think you might be stronger...

than me, ma'am.

I'm serious.

I hear what you do on a day.

Where are the slides that I was wearing?

- Your slides?
- Yes.

I'll find them for you later.

It's here. It's written here.

- We're here. Ma'am.
- Yegyo...

- Senior Citizen Center.
- It's here, right?

- Senior Citizen Center.
- It's written there, isn't it?

Yegyo Senior Citizen Center.

(It's the senior citizen center for the second cooking class.)

(Who is approaching them happily?)

- Let's go.
- Okay.

- Hello, ma'am.
- Ma'am.

- You said you had other stuff.
- Where have you been?

- Are you back?
- Yes.

- Let's learn cooking together.
- Okay.

(The 1st cooking class in Jeongseon, Gangwon Province)

What is that?

(The fierce encounter with the students of the 1st class)

(Jeongseon-native senior citizens who were 72 years old on average)

(They made Western gnocchi...)

(with the potatoes from Gangwon Province.)

(Shyly)

Show me your potato.

(Show... What?)

(There were difficult moments from time to time.)

(Slowly.)

(With the help of the Country members, )

(the first cooking class ended with a success.)

(Despite the language barrier, they communicated through food.)

(It was so easy to make gnocchi.)

(A perfect score review proves how great the class is.)

The chef was going so fast.

(My daughter-in-law keeps asking me to make gnocchi.)

(The students of the 1st class were incredibly satisfied.)

(So, we're back! The 2nd cooking class in Yeosu)

(The ingredient for the second class is the leaf mustard from Yeosu.)

(The leaf mustard town's cooking class has opened.)

(Here are the students of the 2nd class.)

Harder.

(Smashing)

- Ma'am.
- Yes.

You're so powerful.

(Team Si A and Geum Rye, a perfectly synced copying machine)

You add two, right?

- Yes.
- Good.

(Team A Sung and Chun Hwa, an infinitely positive pair)

I told you to chop it into small pieces.

(Team Yo Han and Jung Nam, bad students)

What we're going to do with the leaf mustard is...

(And the star lecturer, Edward Lee)

shed it with your hands.

(Everything is ready.)

(The 2nd cooking class will begin right now.)

- Welcome to my cooking class.
- Okay.

- Thank you.
- Thank you.

- Nice to meet you.
- Teacher.

I'll try my best to explain in Korean.

But if I don't speak it that well, I'm sorry.

It's okay, teacher.

Please just follow along.

- Yes.
- Okay.

In English, it's braised leaf mustard.

Simply put,

we'll boil the leaf mustard.

(It's braised leaf mustard.)

Ma'am, this is braised...

- Bray?
- Yes. Braised.

- Please try it.
- Bray?

Yes. Leaf mustard.

- Must grill?
- Yes. That's what this is.

If you learn it now, you can say that later.

- Grace must me.
- Yes.

- Understood?
- Right. Understood.

- Understood?
- Yes.

I have no idea.

For today's cooking class,

it'll be bacon braised leaf mustard...

with little mustard and onions.

The braised leaf mustard is...

a very old recipe in America.

So, it's not my dish,

but everyone makes it a little bit differently.

(Braised leaf mustard)

(Leaf mustard braised with garlic, onions, and others)

(Usually, it's enjoyed with pork.)

(The menu for the second cooking class)

(American style braised leaf mustard)

(Ingredients: Bacon, garlic, onion, mustard, )

(chili powder, vinegar, salt, and water)

(Don't forget about leaf mustard, the main ingredient.)

First, grab the bacon.

- Okay.
- Please...

chop it so that it looks like this.

About 2cm or 3cm?

- Like this?
- Yes.

(Doing her best)

That's right.

(Smiling)

Do I cut it like this first?

- Isn't it right?
- Yes. Good.

(Madam Geum Rye does exactly what Eddie told her to do.)

Then... That's right.

(She's a human copying machine.)

Good.

Cut it into eight pieces.

- It's not eight pieces.
- Cut it into a long strip.

(Big pieces)

Not like that. Step back.

This prick.

(The two are having a bumpy start.)

- Into the pan.
- Toss it.

Toss it into the pan.

- Okay.
- You can put it in.

Saute it for a while.

(Saute the chopped bacon in the pan.)

Okay. In the meantime, what I'll do...

Let's do the onion. Cut it in half.

(Braised leaf mustard)

(Dice the onion and saute it with the bacon.)

Onions go inside.

- Dice it.
- Let's do it.

Be careful with your hands.

You can take your time.

(Madam Chun Hwa takes a peek and prepares the onion too.)

Please add them.

(A Sung stirs the bacon, so it won't burn.)

(Madam is the best.)

(Yo Han is following the instruction in a relaxed manner.)

Cut the onion in half.

Please hurry up.

Hurry up.

(I have to hold it in.)

(Cutting it roughly)

Put it into the pan.

(And throwing it in)

Please look carefully.

- It's garlic.
- Use three cloves of garlic.

- Use 3 cloves of garlic.
- But place 1 clove...

on the cutting board, and "Ouch!"

Hey. I'll do it.

(I'm an expert when it comes to using power.)

- Please hold it.
- Okay.

(Smashing it in one go)

Let's go.

It's all smashed at once.

(How are Si A and Madam Geum Rye doing?)

(She is...)

(just like...)

(Eddie.)

- Ma'am.
- Yes.

You're so powerful.

(Should I try it too?)

(Rolling)

- I can't do it.
- You're good.

(I can't do this.)

(Finding an alternative)

(She solves the problem with a technique from her experience.)

(This is the class of the leaf mustard's master)

Mix them together.

(When the ingredients are cooked to golden and smelling good...)

- Saute them.
- The heat is off.

(What?)

(Team Jung Nam and Yo Han is shaky.)

(Are they all right?)

Medium heat.

- Saute them.
- Mr. Busan.

- Yes.
- You're good?

- I'm good.
- Good.

- I'm fine.
- "Mr. Busan."

(That's funny.)

- Very good.
- I'm good.

And next.

- Leaf mustard.
- Yes.

It's different from how you use it in Korea.

In America, as for the leaf part,

- we cut it off.
- Cut it off.

(Separating the leaf from the stem)

See? And for this one...

Like what you did with the onion,

(Chop the stem thinly and saute it.)

cut it really small.

(Chopping quickly)

Okay.

(Gosh. He's so fast.)

Just the root?

(Yo Han is totally focused.)

Just the root? Just the stem?

(Turning on the chopping booster)

(Madam Geum Rye follows him quietly.)

Nice, ma'am.

Please add them to here when you're ready.

(Chopping into small pieces like Eddie)

Good.

Please saute them. Okay.

(Saute them well for all ingredients to absorb the leaf mustard's scent.)

Let's see.

- Yes.
- Is that all?

I am... Gosh.

- Let's see.
- What's wrong?

The onions are too big.

(The onions are too big.)

I told you to chop it finely.

It's okay.

Chef, how about us? Aren't we just perfect?

- Perfect.
- Okay.

He said we were perfect.

(This is nothing.)

(The leaf mustard maestro is now conducting the leaf mustard.)

(I'm the master of the leaf mustard.)

That's it.

You're unlike others, ma'am.

Okay. Next, we're going to take...

(The next ingredient is...)

- mustard.
- Mustard.

- That's mustard.
- Mustard.

We call that leaf mustard.

- I see.
- "Leaf mustard."

Yes. So we put a little spicy mustard.

Just a little.

Just a little.

- Ready?
- Yes.

Put it in there and mix it up.

(Mixing them well together)

Yes. Mix it in.

Yes.

(She's precise, indeed.)

I'll mix it in.

You can add a little more...

- Let's add a little more.
- if you like it.

(I'd love that.)

Okay.

(Yo Han and Jung Nam add on a whim.)

- Do you like it?
- Yes.

I don't.

Why did you put so much, then?

(Because you like it.)

And add a little bit of the chili powder.

- The chili powder.
- The chili powder.

Just a pinch.

The chili powder.

(Chili powder for a Western dish?)

(We're in Korea. Eddie adds the chili powder...)

(as a kick, considering the Koreans' palate.)

(Everyone adds the chili powder, a familiar flavor, like Eddie.)

The chili powder.

The chili powder.

(Yo Han helps Jung Nam well by his side.)

- What is this?
- Here's the chili powder.

- I'll add a little.
- Use your fingers.

Stop. Hey, Mr. Busan.

It's good enough.

(He's happy after yelling at Jung Nam.)

Now, here's the fun part.

(The highlight of today's cooking)

here's what we're going to do with the leaf mustard.

- Okay. The leaf mustard.
- The leaf mustard.

- Rip it apart with your hands.
- Okay.

Rip it apart.

He told us to rip it apart.

There you go.

(The bad cook tears it into big pieces.)

I don't think we're putting that in.

- I see.
- We can leave it.

Stir it.

- You should have water.
- Yes.

- You have water. The water...
- The water.

- Pour all of it in.
- All of it.

Pour the whole water in.

(Add the water until the ingredients are submerged in water.)

And then, we're going to add...

just a little bit of salt.

- Salt?
- Salt.

Please taste it to see if it's seasoned well.

(Seasoning it with salt...)

(is a piece of cake for us.)

Good.

(But for these guys...)

- Should we taste it?
- Taste it.

- Do you want to add more?
- Yes. Salt?

- That's too much.
- No, it isn't.

- That's too much.
- No, it isn't.

(He wants to keep adding the salt.)

(I have to hold it in.)

Are you guys fighting back there?

Gosh. He keeps...

- You punk.
- I think you are having...

many problems back there.

We have had many issues since the beginning.

It'll be too salty. Taste it, Jung Nam.

Just wait. I'll taste it later.

(While Yo Han is out of his seat, )

(Jung Nam tastes it secretly.)

It's salty.

What do you think? I think it's seasoned nicely.

Please give it a try.

- So?
- It's not bad.

Ours isn't salty.

- No?
- No.

(An elegant tasting time)

Should we add more salt?

- Or...
- No. It's good.

- Salty food isn't good.
- It tastes okay, right?

Salty food isn't good for your health.

(Salty food isn't good for ladies.)

(Should I give it a try too?)

Yes. I think it's done.

- We don't need to add salt.
- You're right.

(Wait. This tastes like...)

Chef, this is a Korean dish.

- No.
- It's a Korean dish.

- It's a Western dish.
- It's refreshing.

(He's a Korean chef disguised as a Western food chef.)

- Do you want to try it?
- For some dishes...

Some Korean dishes and Western dishes taste similar.

- I see.
- These are similar.

- What?
- This is nice and spicy.

I tried a spoonful of it,

and it was a Korean dish.

(This is a Korean dish.)

It was spicy and refreshing.

It had to be a Korean dish.

(Braised leaf mustard recreated...)

(as a spicy and refreshing dish with the chili powder)

After a two-week journey,

his palate must have changed into a Korean one.

That was what I thought.

Yes. And boil it.

(Simmer it until the broth is boiled down a little to finish.)

- Okay. Are we all ready?
- Yes.

And then...

Turn off the fire.

I think it's ready to be served.

(Even the bowl is so Korean.)

(Today's dish: Braised leaf mustard)

Okay. Should we try it?

(How will it taste?)

(It suits Eddie's palate.)

- Does it taste good?
- Yes.

- Should I try it?
- Yes.

(Leaf mustard, mustard, and chili powder)

(How does the strange combination taste to them?)

Okay. It was your job to assist me.

(He is more nervous than anyone.)

- How is it, ma'am?
- It's good.

- Does it taste good?
- Yes.

That is enough.

Okay.

(It's a success here too.)

(Madam Chun Hwa keeps eating it.)

(Relieved)

(A Sung takes a bite too.)

It's tasty because of the leaf mustard.

The leaf mustard is so tasty.

What?

That's important.

(Savoring)

You can try what's inside.

Ma'am, isn't it very different?

- That's the leaf mustard.
- I see.

(The unique sauce has absorbed the flavor of the leaf mustard.)

The tables in front of us are talking,

but I can't relate to it.

This is a different dish.

(The two men's braised leaf mustard is of another world.)

It's tasty.

(He tried it for the first time blindly.)

Eat it.

(He tasted it for the second time while he still can't believe it.)

That's why.

Smile. Smile quickly.

(Smile quickly.)

(He can't swallow it easily.)

I partnered up with the wrong one for the cooking class.

(Main chef Jung Nam tries a bite too.)

- I don't...
- Give it to me.

It's salty.

I realized again that I shouldn't cook.

Yo Han wanted to add more mustard.

That was the problem.

I'll cook it for my son if he wants it.

I'll have it too.

I think I can cook it easily from now on.

I want to cook it...

for my son, grandchild, and daughter.

I want to thank him for the fun class.

It was a good session.

Chef, please take some kimchi.

- Me?
- Yes.

Please take it and share it with others...

since you can't take it back to the US.

- Okay.
- Yes.

Gosh. You can have it back in Kentucky.

- Thank you so much.
- Yes.

- Gosh. That's a precious one.
- Goodness.

- Thank you.
- Thank you.

Thank you, ma'am.

That leaf mustard mulkimchi must be tasty.

All right.

It's been a while since we visited the mart.

- Should we grab a cart?
- Sounds good.

We'll grab a cart.

(The Country members and Jung Nam)

(have come to the mart before dinner.)

- It's crowded.
- Shall we?

It's so cute.

(What is today's dinner menu?)

Maybe tonight, we'll do something very simple but fun.

What are we making for dinner, then?

Maybe tteokbokki and gimbap.

- I see.
- Very simple.

- Sounds good.
- Yes.

I love gimbap.

- I love them both.
- Yes.

The first thing I do in Korea...

is eating tteokbokki.

It's the taste that I really love. And it's...

something that I've eaten since I was a little kid.

I want to do something that...

everyone can participate in. And it is stress-free.

It's a nice and relaxing way to spend the last night together.

Tteokbokki made with garaetteok.

(They start grocery shopping.)

Chef, don't you want a donut?

We should get one.

- Should we?
- Just one?

Let's get one each.

Okay.

- Which one do you want?
- The small one?

- I'll...
- Chewisty?

It's really good. It's chewy.

- Okay.
- It's chewy.

Olive Chewisty. Is it olive flavor?

I'll get the red velvet.

- Okay.
- That one looks good.

One with the blueberry cream cheese filling.

One Famous Glazed.

One Glazed Red Velvet.

- They must be good.
- They are...

(The cart is abandoned after 1 minute.)

- One cppuccino too.
- We need one for the house. Okay?

- This one. Two of these, please.
- Si A.

- Yes?
- We need one for the house.

Good.

(He grabbed the toilet paper in the midst of choosing donuts.)

I don't crave them.

(But extra 6 rolls on the last day might be too much.)

And please add one of these small ones.

- A Sung chose this one, right?
- Right.

Here you go.

(Their shopping follows their stream of consciousness.)

I'll grab them.

You can have it.

We should go to the basement.

We have to buy the vegetables for gimbap.

Cucumber.

Do we need cabbage or not?

Cabbage.

One is enough.

We have onions, right?

- Just in case.
- Should we grab a few?

(Green onions)

- Tteok made of rice?
- Tteok made of flour.

(Onions)

I don't know how much we need.

Put it in.

(While the cart is getting filled with the ingredients...)

What's that?

(This man is still taking a byway.)

(Super serious)

Fresh ast...

- Perilla leaves.
- Chi...

- What is this one?
- Chwinamul.

- Chwinamul.
- Chwinamul.

What is it in English?

- It's bitter wild greens.
- I like it.

(I'm going to try it because I'm curious.)

- That's perfect for doenjang soup.
- You're getting three packets.

- I'll get just two.
- He really loves a mart.

Isn't tteokbokki good with seafood?

Seafood?

- Which seafood do you like?
- For seafood...

(There are many interesting stuff here too.)

(Eddie is stuck with the seafood this time.)

Are you going to add the eel in gimbap?

- What do you think?
- Yes. That will be good.

- I'll get one, then.
- Yes. Let's do that.

Kyun's going to add the eel to gimbap.

- Well, actually...
- An eel gimbap?

An eel gimbap.

- I've never heard of it.
- Goodness.

I love the idea.

(A gimbap of a different class is coming soon.)

(The collaboration between gimbap and an eel)

That will be so luxurious.

Let's get sikhye too.

Sikhye?

It's tasty when we add sikhye when making tteokbokki.

- Really?
- It's sikhye tteokbokki.

I've never heard of that before.

Without burdock...

We have to add the burdock and crab meat too.

They have to be in gimbap.

(He's struggling to get the Country members back on track.)

The burdock and the crab meat.

Do you sell garaetteok?

- Garaetteok? Yes.
- Yes.

We're going to make tteokbokki.

We have tteok for tteokbokki too.

- Is that mugwort rice cake?
- We have a lot of these.

- Yes. It's mugwort rice cake.
- That's my favorite.

Yes. I'll get 2 garaetteok and 1 of mugwort rice cake.

For tteokbokki?

- Isn't it mugwort rice cake?
- It is.

- We made it in the afternoon.
- Okay.

Are you going to use it for tteokbokki?

Does it have a filling inside?

No. This one.

Okay? Should we get it?

Yes. Can we use this for tteokbokki?

Yes.

(Eddie is doing everything he wants to do.)

Just a little.

A Sung, I think we got all we need.

Really?

No.

(An important thing is missing.)

The dried seaweed.

We should at least get the dried seaweed.

- Don't we need the burdock?
- We do.

- Okay.
- Let's see.

We should go and grab them quickly.

Yes. The dried seaweed and pickled radish.

They're taking so much time. Let's buy them and hurry out.

The dried seaweed. Let's see.

The dried seaweed and pickled radish.

Here's the dried radish for gimbap.

It has 20 sheets inside.

- Should we get two just in case?
- Sure.

Which one is pickled radish for gimbap? It's here.

- How many does it have?
- I think it's enough.

- Is it enough? Okay.
- Yes.

Ma'am, is this the burdock for gimbap?

We can get this. It doesn't have much.

We should get a few since it's not much.

(The other three members...)

- It's jokbal, Kyun.
- Do you want to have jokbal?

Jokbal...

- Should we get some jokbal?
- I love it.

- It's so good, right?
- Let's do that.

- The soft one?
- Yes.

(Jokbal)

This one is tasty.

(Adding things that weren't on the list)

(A snack for Si A)

I can have some dumplings. Can I get one?

Yes. I've just grilled them.

- It's hot.
- Okay.

- Are we good?
- Good.

- Did you find it?
- It's so good.

- Now, what is that?
- Do you have one more?

- It's dumplings.
- Dumplings.

The strawberry cake looks good, right?

(Korean marts are the best.)

Here is the dried seaweed for gimbap.

The dried seaweed, burdock, and pickled radish for gimbap.

(Jung Nam and A Sung came back with all of the ingredients.)

- Good. Perfect.
- Good.

- That's all, right?
- We got a lot.

The cashiers are that way.

Si A, how do you say...

- What? Handrolls?
- The smashed cucumber...

- in Chinese cuisine.
- The crushed cucumber?

- Yes.
- That's so tasty.

If Kyun doesn't use the cucumber,

- Should we get a mala sauce, then?
- we can smash the cucumber.

- A mala sauce.
- Sounds good.

Wait. There's the mala sauce.

(They're leaving the path again.)

- Let's make it in a Chinese style.
- The mala sauce is...

Yo Han, we can use this mala sauce.

- We can add vinegar to make it.
- This isn't the right one.

- This is chili oil.
- Is it...

Do you have caramel Pringles in America?

(Eddie suddenly wants some snacks.)

(Guys, don't tell me you've forgotten about me.)

It's like my baby.

(In the end, he got a corn snack.)

Hurry.

(He's on his own way.)

Why aren't they coming?

I'll put them in the plastic bag.

Do you want a standard garbage bag?

Gosh. We got a lot.

(Charging ceaselessly)

What?

(It's already over 200 dollars.)

We bought the ingredients for gimbap and tteokbokki.

Does this make sense when we're making gimbap and tteokbokki?

What are these?

(Playing innocent)

- What is this now?
- Put the vegetables together.

(Playing innocent too)

- We need a receipt.
- Okay. Thank you.

- Thank you.
- Have a good one.

- Yes.
- How much was it?

Bye.

- Was it a lot?
- It was around 200 dollars.

Okay.

(The grocery shopping that made Jung Nam dizzy is over.)

Yo Han, are you driving?

(The last driver of the day...)

I'll drive when I'm a bad driver.

(is Yo Han, the worst driver of Country Cook.)

We'll get going.

(We'll go back to the lodging now.)

Gosh. I've never seen anyone eating jokbal in a car.

Okay. It's my first bossam.

- It's jokbal.
- Right. It's jokbal.

Is it tasty?

I think you like jokbal, Kyun.

(Anyway, it's good.)

Ever since you've come to Yeosu, you have a big appetite, Chef.

(Do you want some?)

No, I'm fine. Go ahead.

Sure.

So good.

- Is it tasty?
- Yes.

(Si A gets 1 piece of jokbal too.)

Pretty good.

You all eat very well.

(Jokbal is the best when you hit the road, right?)

(Glancing)

- What?
- Can I have the donut?

Donut?

Okay.

Even the donuts, you have to eat fresh.

Is that so?

To me, donuts and fish are the same.

- I see.
- You have to eat it right away.

This is fresh out of the water. These donuts.

- The food is...
- It's alive.

You're feeling the breath of the donuts, Kyun.

- It's moving.
- Is it jumping?

(The donut is alive and jumping.)

(He takes a bite of the fresh donut.)

- Do you want a bite?
- Thank you.

(He wants to let Yo Han taste the freshness too.)

- Pretty good, right?
- It's tasty.

- Kyun, the donut is still alive.
- Yes.

(I told you so, right?)

Gosh. Kyun, you eat very well.

(Jung Nam is mesmerized by the Country members' eating show.)

(Taking a bite)

(He joins them before he knows it.)

(While enjoying the snack time, they're back at the lodging.)

- Good job.
- Well done.

- The sun is setting that way.
- It's pretty.

- It's pink.
- Everyone.

(The sunset welcomes the members who are back from work.)

- Come on out.
- Hurry up.

The sunset will be gone. Hurry up.

(While blushing in red shyly, the sun disappears slowly.)

Hey. The sun sets right away.

Gosh. It's beautiful.

(He's taking photos to capture the moment.)

- I go overseas to take photos.
- Really?

Hold on. It's so pretty.

I have to shoot this.

- It's crazy. It's our last night.
- Exactly.

(The beautiful scenery that is like a gift from nature)

What a majestic view.

Okay.

I think you can post this.

(They're capturing the sunset in their own ways.)

- Let's take a selfie together.
- Okay.

One, two, three.

(Like the setting sun, their journey is nearing the end.)

(Hopefully, they'll remember this moment filled with memories...)

(for a long time.)

I'm getting hungry.

Chef, I'm hungry.

(Even today, Foodie Si A never loses her appetite.)

(Si A turns her hunger into a song.)

(She joins the singing.)

A Sung, can you harmonize?

No, I can't.

Go ahead and sing.

- I'll harmonize with you.
- Okay.

(I'm in love with you)

I'm just making it up on the go.

- Let's do it again. Let's go.
- Let's go.

(Their reattempt to harmonize fails.)

(It's even off-beat.)

(She even gets the words wrong.)

(They don't give up.)

What do you say?

- It was terrible.
- Was it all right?

This is what dissonance is.

(If they're cooking harmoniously, it's all good.)

Okay. Let's do it.

I'll prepare the carrots and all.

I'll prepare the ingredients.

Smash them.

(Yo Han is in charge of washing the ingredients.)

I'll peel them.

(Jung Nam is in charge of preparing the ingredients.)

How much should I slice?

I think these two will be enough.

- It should be thin, right?
- Yes. Slice it thinly.

- Slice it thinly?
- Yes.

Should I start the broth for tteokbokki...

- here?
- Yes.

(Si A is the main chef for the tteokbokki.)

(Eddie's favorite Korean dishes made by the Country members)

(A Sung is the main chef for gimbap.)

(Si A is the main chef for tteokbokki.)

What do you think? Does this look like a good size?

- Yes.
- It's perfect.

(They begin with Si A's tteokbokki.)

(Adding garlic as a whole and tearing the green onions casually)

Gosh. Are you going to use it that big? Okay.

What do you think of sweet tteokbokki?

- I love it.
- Will it be all right?

(No need to say it.)

(What is Si A's secret in making a tasty tteokbokki?)

Instead of using just water, I add sikhye to it.

It's to enrich its sweetness.

That's my recipe.

I use a little bit of gochujang and a lot of chili powder.

I boil it while increasing its refreshing taste.

(The tteokbokki broth with Si A's secret method)

(Adding the rice cake)

(She also adds the mugwort rice cake that Eddie chose.)

It's very soft, indeed.

I love it.

Since the broth is sweet,

it goes well with the mugwort rice cake.

(They are happy just thinking about it.)

- We know it.
- We know it.

Goodness.

(The bitter mugwort rice cake goes well with sweet tteokbokki.)

Si A, do you want the fishcake now?

No, not now.

- Okay. I'll leave it here.
- I'll add it later. Thank you.

(First, she adds a generous amount of the cabbage.)

- Is it hard to eat?
- Did you roll the gimbap?

- Yes, we did.
- Yes.

- You already did it?
- It's all ready.

We have three.

It's getting cooked in an interesting way.

- Cabbage is sweet.
- Yes.

It's interesting. It's good.

It's really good.

(When it's boiled down to absorb the sauce, it's ready.)

(Smashing)

(A mysterious sound echoes through the kitchen.)

(What is this sound?)

(Si A is making the noise.)

(What is she doing?)

Chef, do you know what a crushed cucumber is?

- I'll make it for you.
- Okay.

(Making the crushed cucumber for Eddie)

(It's the sound of the cucumber becoming tasty.)

Should I make the seasoning for it?

Please.

(The challenges in cooking are limitless.)

(Yo Han is going to try and make mala sauce.)

(Vinegar)

(Oyster sauce)

(Mala sauce)

(Adding the ingredients without exact measurements)

(Sugar)

(It'll be good, right?)

(How does it taste?)

(Mala sauce.)

(Don't do this to me.)

What do I do? The sauce...

- I'll give it one last try.
- Okay.

(Into the base mala sauce, )

(she adds the sweet and sour vinegar and sugar.)

(With it, a simple yet addictive mala sauce is done!)

(Lastly, pour the sauce over the crushed cucumber, )

(and the Chinese-style cucumber side dish is done.)

What is this? You made a snack?

Yes, a cucumber snack.

(How does the crushed cucumber taste?)

Is it good? It's not bad, right, Kyun?

(Jung Nam and A Sung try the crushed cucumber.)

(She can't help but be amazed.)

- It's good.
- Isn't it refreshing?

It's delicious.

(This is it.)

Isn't this served at a Chinese restaurant?

(Don't Give Up The Mala Crushed Cucumber by Si A)

It's almost done.

(The tteokbokki has been boiled down.)

- I'll top it with perilla leaves.
- Yes, on top.

Are you going to plate it?

(Adding the perilla leaves)

(Si A's tteokbokki is boiling down to completion.)

(Why don't I taste-test it?)

(Everyone is nervous.)

- What is it?
- Is it sweet?

Chef?

(Dancing)

- It's good, right?
- It's good.

All done, yes?

- It's so good.
- Okay.

(An encore performance)

(Food made by others is the best.)

(Si A's Sikhye Tteokbokki That'll Make You Dance)

(A Sung is prepping ingredients for gimbap.)

(Stir-frying the spinach to cook off the water)

(Stir-frying the ham and shredded carrot next)

All we need is the eel now.

(Leave the eel to me.)

(Eddie gets up as soon as he hears it.)

(Hygiene is the top priority! He washes his hands first.)

The eel.

We'll cut it into small pieces, so it's easier.

(Eddie wants to join the members' perfect teamwork.)

(His chef instincts kick in.)

(Humming)

(This man is the happiest when cooking.)

(Yo Han starts grilling the prepped eel.)

(What will the combination of gimbap and eel taste like?)

Is this cooked enough?

Yes. That's good. Perfect.

(It looks good even just by itself.)

(The simple yet handful gimbap ingredients are ready.)

(A Sung's eel gimbap ingredients are done!)

Let's make the gimbap.

Do I use my hands?

Yes. Coat your hands with sesame oil first.

Okay. Let's dip it in.

- We must make gimbap.
- Should I?

Let the three of us make a row each at the same time.

To think I'd make gimbap in my life.

I don't think we'll need this.

Give us a demonstration, and we'll make it.

But I'm not that good either.

- I free-style it.
- You do?

There's a side that folds.

- Place it down.
- Okay.

(Applying a layer of sesame oil)

With my hand.

(Applying a layer of sesame oil)

Rest, Kyun.

- You always cook for us.
- Right.

If you think we're doing something wrong, tell us.

Next is the rice.

- Spread a thin layer of rice.
- My dried seaweed is torn.

- In the center?
- Yes.

Do I spread it in the center?

Yes.

(A Sung's rice is evenly spread.)

(Meanwhile, Yo Han isn't even half done.)

A thin layer. Let's try it first.

I heard gimbap was quite sensitive.

- It's true, right?
- Sensitive?

- The sides can easily burst.
- True.

It's not an easy job.

Like this.

(Spreading the rice while soothing the dried seaweed)

(Spreading the rice while soothing the dried seaweed)

It's best to place them slightly below the center.

- Rolling it will be easier.
- Okay.

- The spinach.
- It's the ingredients next, right?

Yes. Place a piece on top.

(Yo Han's eyes are busier than his hands.)

(The gimbap ingredients are placed neatly.)

- I think a bit of carrots will do.
- Okay.

Carrots.

(Following the orders well.)

And?

(But he's just a little too delicate.)

(Patting)

(Placing eels on the soothed gimbap)

Press it down well.

Press it down...

with the roller mat.

(He's super focused.)

(Looking uneasy)

- Press it down well.
- After this...

Use the roller mat when you're ready.

- This?
- Yes.

- Like this?
- Yes, and press it down.

Lay it out a little.

- Roll the gimbap.
- Look at him.

Very nice.

(Good luck, Yo Han!)

(A Sung's eel gimbap is done!)

(Ta-da!)

(How did Yo Han's gimbap turn out?)

(It has refused to be completed.)

(The end hasn't stuck.)

The end of mine is still open.

(Meanwhile, Si A is still in the kitchen.)

(Pork belly out of the blue?)

I always liked putting pork belly in my gimbap.

It's delicious.

The upside of pork belly...

is that I never get sick of it, even if I eat it every day.

It's good even with cheese, kimchi,

salt dipping,

stir-fried, and as a stew.

Pork belly is an all-time legend.

(The second gimbap ingredient is done.)

The pork belly is done.

They're almost ready.

- I'm done too.
- Is that so?

(She stir-fried kimchi too.)

(Foodie Si A is satisfied.)

(More gimbap ingredients have been added, thanks to Si A.)

I'm going to roll one pork belly gimbap.

That's my idea.

- Really?
- For real?

I bet we're sharing the same brain, Chef.

(Eddie's gimbap refuses to be normal.)

(The chef is making it unique.)

(After only spreading rice on half of the dried seaweed, )

(place ingredients on every quarter.)

(Cut into the middle of the dried seaweed's center.)

(Once the empty space is filled with stir-fried kimchi, )

(fold each side.)

I've seen this.

It looks good.

Nice.

What is it? Folded gimbap?

It's cute.

It's a gimbap sandwich or a gimbap burger.

(Digging in)

Is it good?

(I'm so happy.)

(I want to try it too.)

I'd like a bite.

True. It's sold like a triangle gimbap.

Gosh.

It's delicious.

(The Busan guy also likes it.)

(Eddie is proud.)

(Stir-fried kimchi and pork belly can't go wrong.)

(Eddie's kimchi pork belly folded gimbap is a success!)

(Even more excited for Si A's gimbap after trying the folded gimbap)

- Where is it?
- I'm going to put in chili.

Okay.

I'll place one chili on top.

- You added chili?
- Yes, we had some.

(The key to Si A's gimbap is the whole chili!)

Pork belly? Gosh.

It's pork belly gimbap.

(Finishing it off with some cheese)

It looks appetizing.

The gimbap...

(Topping the wrapped gimbap with sesame seeds)

(How did the gimbap made with meticulous hands turn out?)

- I'm plating mine.
- Okay. Great.

One more, please. It's pretty.

I'm so happy.

My favorite foods are tteokbokki and gimbap.

- Me too.
- Same here.

- Snack bar food is the best.
- No doubt.

- And...
- A bowl.

(A table of Country members' snack bar food)

- Thank you for the food.
- Thank you for the food.

- I'm starting with tteokbokki.
- Or...

Gosh, let's dig in.

(How does tteokbokki made with mugwort rice cake taste?)

(Eddie tries the mugwort rice cake first.)

(Amazed)

(Nodding of approval)

Goodness, look at the tteokbokki.

Is it rice cake or flour cake?

- It's rice cake.
- It looks like rice cake.

Let me give you some.

(A taste you can't stop eating)

(Jung Nam is going to have a bite too.)

And the gimbap.

(A Sung and Yo Han also try the tteokbokki first.)

You can whip it up.

(Impressed)

- It's good.
- On high heat?

- The rice cake is delicious.
- What happened?

I love soft rice cake.

(The rice cake's softness is a charm.)

Should we just eat it as a whole?

I couldn't cut it.

(Gimbap with Si A's favorite pork belly)

(Eating it right away)

It looks good.

(Not missing the pork belly that came out)

(Her mouth is filled with pork belly gimbap.)

(Stuffed cheeks)

It's so good.

(The ingredients inside the gimbap are distinctive.)

What gimbap is this?

The one A Sung made.

(Next is eel gimbap.)

(Amazed)

The one A Sung made.

(How does the eel gimbap taste?)

It's good.

I'm not good with greasy food, but this isn't greasy at all.

It's amazing.

(Si A is lost in the whirlpool of delicious food.)

It tastes just like gimbap made by my mom.

For real.

It does taste like homemade gimbap. I love it.

Right? I made it.

Don't you love yourself a little too much?

To think I'd eat gimbap made by me.

(Food made by oneself is better!)

I never rolled gimbap before.

But it was fun.

(Great work, everyone.)

Chef.

Is your schedule packed when you return to the US?

(Thinking)

Maybe I'll stay in Korea.

- Maybe.
- What?

Maybe I'll never go back. I don't know.

Do you not want to go back?

- That was a nice answer.
- Right?

It's my dream. It's my fantasy.

Is there a menu you want to develop for your restaurant...

inspired by this trip?

Not at the moment.

I'm currently fermenting...

what I've learned in my head.

- Fermenting?
- Fermenting in my head.

Some idea will pop up in my head later.

"I'm going to do that."

I'm not like that.

I let it sit in my head.

He's right. People also need fermentation.

Exactly.

- Gesign.
- "Gesign?"

Kyun.

Did you understand what he said?

Design?

(Design?)

Say it again.

- Gesign.
- "Gesign."

"Gesign?" What is that?

- Isn't it?
- Right?

- Right?
- Right?

- Really?
- In a dialect.

- Gesign?
- Gesign.

Gesign.

Gesign.

Did you have a favorite meal?

In the last two weeks. A favorite dish.

- A favorite dish.
- Everything was good.

Number one for me was the octopus chimichurri.

(Si A's top pick)

- That was...
- It was our first night.

That food left a big impression,

- Right.
- like it was the best dish ever.

- Really?
- Yes.

The octopus chimichurri was the best.

(Eddie's octopus chimichurri is Si A's best food ever.)

- That food left a big impression, - It's porridge for me.

Like it was the best dish ever.

- Porridge.
- Porridge?

Thank you.

(Nurungji abalone porridge shared with the haenyeos)

As for me, it's the pickled garlic sauce.

That?

It was right up my street.

- The pickled garlic.
- With the steak?

With steak. It was delicious.

Actually...

(What's Eddie's top pick?)

I love tonight's dinner the most.

- Really?
- Yes.

At first,

(At first...)

we weren't that close.

- True.
- But now, we're close.

We've become good friends, which makes this meal the best.

- True.
- We made it all together.

- So, thank you.
- Thank you.

I'm bummed out.

- Are you?
- Yes.

- We have one more meal.
- Exactly.

- We have another day left.
- Tomorrow.

What are we having tomorrow, Chef?

I will go to sleep and dream...

about the menu tomorrow.

- Okay.
- And when I wake up,

I'll have it all in my head.

(Eddie, you really are...)

It'll pop up in my dream.

(Revealed in a little bit)

(The last special Eddie-tion dining)

(The homemade taste of Gangwon, Yeosu, and Andong)

(Together with Eddie's recipe)

(The last chapter of the tastes' history)

(It's incredible.)

It's good, right?

(The tear-jerking delicious meal is coming soon.)

(The trip's last night is coming to an end.)

- Jung Nam.
- Yes?

- Leave a little later.
- I'll go after a drink.

I washed some strawberries.

- What?
- Strawberries.

Strawberries? Put it over there.

- Strawberry sounds good.
- Strawberries.

Should I bring it over too?

Gosh.

I really want your whiskey right now.

Is that sikhye?

- Sikhye?
- It's sikhye and beer.

Sikhye beer.

Sikhye.

- This should do.
- You did well.

Don't praise me too much.

We only have a day left.

(The members and Jung Nam spend the last night.)

- I had fun, Bro Kyun.
- Good.

It was wonderful to meet you.

For real.

Have some strawberries.

- Okay.
- As dessert.

(Digging in right away)

The bonfire is nice.

Goodness.

Gosh.

Do you know the perilla leaf controversy?

Perilla leaf conversation?

(Perilla leaf conversation?)

- Perilla leaf controversy?
- Do you know it?

Isn't it about picking it out with your chopsticks?

Yes.

Say that I'm with my partner...

and my friend.

My friend is trying to pick out a perilla leaf.

- But...
- What do you think?

Can't you just help the friend out?

What if your partner feeds your friend?

(Don't cross the line, Yo Han!)

- Come on.
- Feeding is a no.

I don't mind.

Feeding is a little...

Are you kidding me?

- For real?
- We're old now.

What about this? Here's an example.

Say that we're going out.

But my friend...

My partner is trying to zip his jacket up,

- but everyone's hands are full.
- All full.

My friend helps my partner zip his jacket up.

- He has no free hands?
- No, neither do I.

(Then...)

The friend zips it up to the top.

- After zipping it up, - Listen.

- she taps your partner's shoulder.
- So it's like...

If you're carrying stuff in both hands.

It's okay if the friend zips it up because your hands are full.

But zipping it up when your hands are free?

I'd say, "Are you crazy?"

That's what I'd say.

But if both hands are occupied, it's okay.

Honestly, I'm fine with everything.

Of course.

- My friend can zip it up.
- If...

- It's zipping up the jacket, - Yes, the zipper.

- not the pants.
- Right?

(The American guy is different.)

- Chef.
- Really, Chef.

(Stop your imagination, Eddie.)

- Chef.
- Chef.

- The jacket is okay.
- That was...

(The Kentucky guy's thinking is different.)

- That's a no.
- Of course.

That's a problem.

- No.
- That would be a problem.

- Your fly is open.
- No way.

I can't accept it.

- It'll make me angry.
- That...

What about a necktie? Tying the necktie.

A necktie?

- That's very personal.
- What about a necktie?

(How is necktie for the cool Yo Han?)

A necktie?

- That's very personal.
- What about a necktie?

- No way.
- That's very personal.

- My girlfriend...
- Right.

- No.
- ties my friend's necktie.

No?

- No.
- No.

- That's very personal.
- You don't accept many things.

Not the necktie.

The necktie symbolizes...

- a man.
- No way.

A necktie is a no.

I'll strangle him with the necktie.

"You little... How dare you?"

That'd be me.

(I'm sorry I can't be cool.)

That'll be what happens.

A Sung prepared something.

(A Sung's surprise event)

- Yes.
- Today is for the chef...

and our last night.

(Playing the guitar for Eddie)

But...

We have to sing all together.

- Okay.
- What song?

"My Love By My Side."

- Nice.
- By Kim Hyun Sik.

(Actually, Eddie...)

(I need to find a hipster karaoke.)

(Now, I need a microphone.)

(Eddie's love for karaoke is uncontrollable.)

I like Kim Hyun Sik.

(Eddie's favorite singer is the late Kim Hyun Sik.)

Since it was the last night,

I wanted us to sing together while I played the guitar.

That was why I prepared it.

- Are you ready?
- Yes.

Let's go.

("My Love By My Side" covered by Country members and Jung Nam)

(The mellow sound of the guitar fills the yard.)

(How will Eddie sing "My Love By My Side?")

Go.

- The day all my love - The day all my love

- Are you ready?
- Yes.

Let's go.

("My Love By My Side" covered by Country members and Jung Nam)

(The mellow sound of the guitar fills the yard.)

(How will Eddie sing "My Love By My Side?")

Go.

(The day all my love)

(Feeling embarrassed)

(It's okay, Kyun. Sing along.)

(I walk together)

(Behind your smile)

(Because of my childish greed)

(And lingering attachments)

(Eddie isn't good at it, but he still sings with sincerity.)

- Could it?
- Could it?

You're a good singer.

(Between those fragile branches)

(When I feel lonely)

(Such a painful memory of you)

(I'll keep this with me forever.)

(A video filmed by Si A)

(Will I be reminded of you?)

(My beloved Country members)

(Please stay by my side)

(One and only Country members)

(I'm having a rough day)

(If you leave me too)

(I might stumble)

(Who will I turn to for an embrace)

- Once more!
- You're good.

(Everyone!)

(Country members by my side)

- You're a good singer.
- Thank you.

- Did you know this song?
- Why are you so good?

- Do you like this song?
- A bit.

- No wonder you know the lyrics.
- You're so good.

I remember the first time I was in Korea.

- Maybe 15 or 20 years ago.
- Yes.

The moment I first heard it, I felt it in my soul.

I didn't know the meaning of the words.

- You didn't know the meaning.
- Not at all.

But I felt it in my soul.

- Soul?
- Soul.

That's the Korean DNA in you.

You really like singing, don't you?

I can feel that you're enjoying it.

(Eddie sings soulfully.)

When Edward sang "My Love By My Side,"

it felt very strange.

He lived in the States, which is far away,

but he always stayed close to Korea.

I thought he was cool.

(Eddie looked cool.)

Yes.

It's nice.

(We can't do without a picture in this nice atmosphere.)

Our photographer is back.

Here I go. One, two, three.

Smile, 1, 2, 3.

Nice.

Isn't it pretty?

It is.

I had a good rest.

- I'm off.
- Bye.

Don't see me off.

He said not to see him off.

(Dwelling on)

He's really not coming to see me off, that punk.

We're not.

- We're not.
- I'll call you.

That means he really wants us to, you know?

Yes. "Don't see me off" means "please see me off."

That's exactly why we shouldn't see him off.

I made good memories.

I really did.

I spent my last night here...

with good people at a good place.

(The last night of the trip is full of beautiful memories.)

Thank you for your hard work.

(The final morning in Yeosu that they became attached to)

(Today marks the end of the journey. What awaits them today?)

(The Country members leave early in the morning?)

(Where are the other members?)

(Where is Eddie going?)

(He drives very far and arrives at an unknown place.)

(He enters without hesitation.)

(A restaurant without its owner or the customers)

(He trespasses the kitchen without its owner.)

How is the kitchen?

(Eddie asked the staff to find a kitchen for him.)

(It's a restaurant in Suncheon.)

It's good. Everything is ready.

(Why did he come here specially on the last day?)

Being on this trip, I learned a lot about Korean food.

And the origins. We've been to three different regions...

and learned so many different foods from each region, so...

Some ideas are kind of floating in my head.

So I'm going to try and use these ingredients...

to make something new.

Buckwheat noodles, dried pollack, doenjang, and soy sauce.

All of these things that we picked up along the way.

(Each ingredient reminds him of the people that he met.)

And they each have their own memory and their own experience.

I don't want to make the same meal that I had,

so I'm going to try and use these ingredients...

to make something new.

Friends who are going to eat something...

that they created and we created together.

I want to surprise them.

(The final dish the Country members will cook together)

(The real final dish)

(Eddie has it planned for the grand finale.)

(How will the 3 actors of the Country members react?)

(2 hours ago)

- Good morning.
- Good morning.

- Good morning.
- Good morning.

- Good morning.
- Hi.

- How are you doing?
- Good morning.

Very well.

- Good last morning.
- How about you?

I'm good.

- We're making a lot of food today.
- This...

(A lot of food?)

So throughout the trip,

- we used a grandma's kitchen...
- Yes.

Or cooked outdoors.

But for our last cooking, we're going to have a real kitchen.

- A real restaurant.
- A real kitchen.

We're going to cook like real chefs today.

- We're going to cook.
- I'm looking forward to it.

You are ready.

- Yes, we're ready.
- We're chefs. You're not...

- cooks anymore. You're chefs.
- That's right.

- But...
- So I made it for you. This is...

(A notebook full of writings?)

- Ko A Sung.
- My gosh.

This is all you have to do.

(What is written on those papers?)

- Ko A Sung.
- My gosh.

This is all you have to do.

(What is written on those papers?)

First, my name "Ko A Sung" was written big in Korean.

On the paper was a mix of Korean and English.

It was the chef's special recipe.

(Eddie wrote three recipes customized to each of them.)

It felt strange because it looked like an award...

and also a letter of appointment.

My name was on top of a recipe for a dish I've never seen before.

I felt a huge sense of responsibility.

It's been a long journey, and we've grown together.

(The Country members grew slowly and bit by bit.)

I wanted each person to be responsible for one dish.

We're going to cook like chefs, not like cooks.

(The recipes of their final dishes together...)

(and heartfelt gifts from Eddie)

I will help all of you. Today will be...

It will be a great meal. We're going to do something special.

- Thank you.
- Thank you so much.

He assigned us a recipe that would suit each of us.

Then to cook...

Are you getting teary?

I'm not getting teary.

To cook, I need to fill up my stomach first.

I was going to say I wanted to eat ramyeon.

(A completely unexpected thing to say in such a moment)

To make "seven-layer rice," I need to eat.

To do it on my own...

- I'll be quick.
- You were salivating.

- It was my saliva.
- It was your saliva.

Did you think it was my tears?

- Yes, so suddenly...
- The water is boiling.

- So...
- You got impatient.

I need to eat this ramyeon.

Let's be our usual selves.

- Eat as usual.
- Jjajang ramyeon in the morning?

I'll eat as usual.

(Just like always, she prepares breakfast.)

- Chef, I have a question.
- Yes?

Is this abalone?

Yes, abalone.

Your Korean handwriting is so cute.

But your English handwriting is so cool.

I'm not good at reading English cursive handwriting.

So I went through the process...

of reading it thoroughly and relearning it.

Is this "mugwort?"

- Yes, mugwort.
- I see.

Yes.

- Mugwort.
- Okay.

(A Sung asks many questions and checks it thoroughly.)

- Mugwort.
- Mugwort. Okay.

(Focused)

What sauce was it?

It's "beurre blanc," a French sauce.

I've never tried it.

(Quickly watching a video of the dish she's never cooked before)

I'll go first and get the kitchen ready.

- Okay.
- Okay?

Okay, thank you.

- Good luck. See you later.
- See you.

- See you.
- See you.

(That was how Eddie left the lodging.)

(Si A is still cooking her morning ramyeon.)

(She said she'd just eat 1 ramyeon.)

(Beef)

(We're sure she didn't mean what she said.)

(Well-cooked beef...)

(plus 2 servings of noodles)

(Lastly, add the jjajang sauce and mix it well.)

(Si A's real beef jjajang ramyeon is complete.)

Sit here in the center and eat.

Shall I?

You're not eating, right?

- No.
- Is it delicious?

I haven't tried it yet.

I'll try it now.

- Is it good?
- Yes, Yo Han.

It's so good.

(It looks like it can't taste bad.)

- Wait.
- Give me a bite. Just a bit.

You're in your casual wear.

It shouldn't splash on your clothes.

Is it okay to have this for breakfast?

It's hot, right? You need to cool it down.

(A lot)

I don't need to cool it down.

Aren't you taking too big a bite?

(Shooting him down with the truth)

- Just a bite.
- How can you take so much...

of Si A's?

(Gosh, it's good.)

- Is it good?
- Yes.

(He brazenly takes another bite.)

Si A, come quickly.

I'm letting it cool down so I can have it with kimchi.

(You might end up with just kimchi.)

I can finish eating quickly.

(She senses something off and returns quickly.)

(Returning)

Yo Han, did you finish studying your recipe?

- I think I can just do it.
- I'm studying it now.

I'll go in and take a look.

Are we cooking here?

- No, later at the restaurant.
- I see.

Like this... Okay.

I'm done.

(The plate feels light.)

It's so cute and precious.

(A Sung passes on morning ramyeon and focuses on the recipe.)

(Eddie's handwritten recipe is very precious.)

Really though,

- I'm looking forward to it so much.
- Me too.

- I wonder how it will turn out.
- I can't imagine...

how your dish will turn out.

Actually, I can't either.

It looks like a floor plan.

(It looks like a house plan.)

It's like a layout of a house...

- for the interior design.
- This house was built this way.

I agree.

Yo Han's recipe is quite hard.

When you look at it,

- it's nothing we've seen before.
- Look.

I need to make a sauce for eel with gochujang,

but there is no recipe for the sauce.

(Yo Han's recipe has a lot of details omitted.)

Make gochujang, and...

(Byun Yo Han, buckwheat noodles, tuna, eel, gochujang sauce)

It was hard to make out the words.

"Tuna," "gochujang,"

"slice?"

"Sauce."

But I don't know what sauce he is referring to.

I think even those...

were part of his plan.

(Is it Eddie's playful plan for him to study more?)

(Eddie is quickly preparing the ingredients.)

(He puts in a lot more effort compared to all the other times.)

(What food will the Country members cook last for their trip?)

I think we're here.

"Mouth, Water, and Space."

(They enter the restaurant where Eddie is waiting for them.)

Chef.

(Look at this place.)

(Are we going to cook here?)

(You guys are here.)

Welcome.

- Hello.
- How are you? I already started.

Really?

(Very charismatic)

(After greeting them briefly, Eddie focuses on cooking.)

(He shows his true self as a chef.)

Before everyone started cooking,

I saw him in his chef uniform and an apron.

I could feel the years of experience he had.

For a moment, I thought, "Right, he is a chef."

He looked really cool.

When I walked into the restaurant...

and saw him there as a chef,

I felt unusually tense.

Let's get started.

(Washing hands)

(Putting on an apron)

Okay.

(They're ready.)

Okay. Bring your papers.

(I almost forgot my recipe.)

- A Sung, I have your station here.
- All right.

You will be making...

- "mugwort dumpling." - Cool.

The first thing we're going to start with is...

- Mix. Okay.
- making the dough, okay?

We ate ice cream in Yeosu...

which was made with mugwort.

(Eddie got the inspiration from the mugwort ice cream in Yeosu.)

It just got me to think, "If you can make mugwort ice cream,"

"what else can you make with mugwort?"

And I thought, "Why not we make mugwort dumplings?"

(Ko A Sung: Makgeolli, butter sauce, scallop, abalone)

(mugwort dumplings, shrimp, scallop, abalone)

(A Sung is going to make mugwort dumplings today.)

(Mugwort dumpling)

Mugwort.

Mugwort that we used before.

(How to mix the powder?)

(A Sung recalls the recipe she learned in advance.)

(She breaks an egg immediately!)

(Mugwort dumpling wrapper recipe 2:)

(Mix flour, mugwort powder, and 2 eggs.)

We'll use this a little.

Thank you.

(Mugwort dumpling wrapper recipe 3: Add salt to the dough.)

Then mix it, and then you need water, right?

(Now, knead the dough as hard as you can.)

For you...

For the layers, I'm going to use leaf mustard kimchi.

- And then bracken.
- Yes.

- And then chwinamul.
- Chwinamul.

I think, coming from this trip,

I found a new appreciation for seasoned vegetables...

and how different it is and how delicate...

and how much care gets put into it.

(Seasoned vegetables master, Kwon Young Won from Episode 3)

I definitely found a new love for seasoned vegetables.

And this galbijjim is going.

- Yes.
- It's almost ready.

Yes, my gosh.

(Let us introduce this galbijjim.)

(Due to the lack of time, Eddie cooked it in advance.)

(The key point of the taste...)

(is this soy sauce!)

Smell the soy sauce.

(Episode 6, Meju Village, Yecheon)

(He used the precious soy sauce...)

(he got from the Meju Village, Mount Hakga.)

(Galbijjim full of Yecheon's energy)

(Si A's menu which has Jeongseon, Yeosu, and Yecheon)

So I really wanted to do all the layers...

of seasoned vegetables, kimchi, and galbijjim.

(Rice, seasoned vegetables, rice, leaf mustard kimchi, galbijjim)

(Sauce is butter and galbijjim broth.)

(It is a seven-layer cake made with rice.)

So for now, if you take sesame oil and just...

- rub everything, it'll be nice.
- Okay.

We shouldn't smile now, should we?

I guess we can smile a bit.

(Smiling)

(A pot where she'll layer the cake)

(Apply sesame oil thoroughly so the rice doesn't stick on it.)

(She finishes coating it with sesame oil!)

- All right.
- What about me?

- Mr. Yo Han.
- Yes.

So the first thing we're going to do...

- This is the noodles.
- Yes.

I think to me, I'll think of...

Gangwon Province and buckwheat noodles.

That was probably...

the best meal that I had on this trip.

So it's kind of making my own twist on her...

noodle dish.

(Gochujang strawberry sauce, tuna, fried eel, buckwheat noodles)

(Yo Han's dish, buckwheat noodles)

We're going to make gochujang sauce.

So here's gochujang.

(Gochujang strawberry sauce)

- I have some pear...
- Yes.

- that I pureed.
- Yes.

And then I also want to put in some strawberries...

- from Andong.
- Strawberries and pear.

You'll probably say, "I don't want the seeds."

So you probably just want to do...

(Strain the stir-fried strawberries using the sieve.)

This, and maybe...

(Press it down using your strength.)

(Pouting in concentration)

- Like this?
- Yes.

And the pureed pear.

- You do the same thing.
- Okay.

Judging from strawberries and pears,

the sauce is going to be sweet.

So... All that in there.

- Everything?
- Yes.

(Strawberries, pears, and gochujang. What kind of sauce will they make?)

This...

And vinegar.

Add vinegar.

- "Vinegar." - Okay.

(Sour vinegar)

- Here.
- Sugar and vinegar.

- Sesame oil.
- Sesame oil.

Sweet and sour.

(Mix the three flavors harmoniously.)

It should be sweet.

- It's pretty good.
- It's delicious.

- What do you think? Good.
- I like it.

All right.

This is the taste he was going for.

(Gochujang strawberry sauce for buckwheat noodles is complete.)

Okay.

(Today's dishes were delegated to the Country members.)

Kyun, what did you base it on...

when you assigned the dishes to us?

Because Si A is easy.

(I'm easy?)

You like big food.

- She's a big eater.
- So I gave you...

the biggest portion of food.

For you...

(Why did he give Yo Han buckwheat noodles?)

I'm expecting a lot from you.

(An unexpected reply)

Your sauce...

- and your unique touch on food.
- Okay.

- I expect you to give me...
- Thank you.

- the right flavor.
- Okay.

(Was I an ace?)

I feel pressured to perform well.

What about me?

I gave you the hardest.

Because...

Shush. You are the best.

So I gave you the hardest.

(The true ace of the Country members)

(He is a fake ace.)

She's a really good chef.

And she has a really delicate touch when it comes to food.

So the dumpling is something you really have to focus hard on.

And I think she'll be good at that.

This dumpling is so thin.

(A Sung is done with kneading and now she makes dumpling skin.)

I'll make it very thin.

(I'll make it thin.)

This is a very serious one.

If you make it wrong, the dumpling will not be good.

- I believe in you.
- All right.

I'll make you proud of it.

I want to make it like mulnaengmyeon.

- I want to make broth.
- I see.

And I'll use this for the broth.

- Dried pollack, right?
- Yes.

Chef, are the dried pollacks what we received...

- in Gangwon Province?
- Yes.

It was in the trailer the whole time.

(The key ingredient of the broth, dried pollack)

It has a very delicate flavor.

So it made me think of mulnaengmyeon.

So we made a really quick, easy, fast...

broth with the dried pollack.

But I don't want to boil for a long time. Just a very short time.

- To just get a little flavor, - Yes.

- strain it, - Yes.

- and then make it really cold.
- I see.

- So...
- I'll boil it.

Okay.

- I can boil it for a short time.
- Just a little bit.

(Can I just put dried pollack into water?)

All right.

Kyun, then I'll boil water first,

and put this in for a short time, right?

- For 5 minutes.
- For 5 minutes.

But we have no ginger.

We have ginger here.

- Shall I add this now?
- Yes.

Kyun, shall I put all of these?

It's two.

(A question follows every move.)

- Kyun.
- Yes.

I can cut it this big.

One whole stock. Yes.

Except for this one, cut everything.

(The fake ace player got the broth for buckwheat noodles.)

(Dried pollack broth recipe)

(Add hand-torn dried pollack and radish to the boiling water.)

(Boil for 5 minutes.)

It seems to be a tough task for me.

(Good at self-objectification)

It seems to be a tough task.

That's the easy one.

(Hang in there, Yo Han.)

Marinade for galbi.

(Meanwhile, how is Si A's cooking going?)

Chef, for galbi,

do I use only the galbi meat, not the vegetables in galbi?

- Just galbi.
- I see.

- Taste it. It's perfect.
- Okay.

All right.

(Foodie Si A is most confident in eating.)

(Eating only the galbi meat)

(She feels sweet and strong marinate the moment she eats it.)

(Galbijjim itself is already an amazing dish.)

(Now, shall I begin my work?)

(Si A tears galbi.)

Now that I tear galbi,

it looks like jangjorim.

(Checking Eddie's recipe often)

(Galbijjim)

If we're ready to do the beef, let's layer.

(If the meat is ready, now it's time to layer the cake.)

- So, first layer.
- Rice.

And I want to do it very thin.

- Thin?
- Yes.

It's going to be too much.

Okay.

So you remember, when you flip it over, this is going to be the top.

- That's right. It's the opposite - After you do it... Yes.

You're right.

So you can make it nice and flat.

- All right.
- All right.

Layer two,

- seasoned vegetables.
- Seasoned vegetables.

You know when I did this...

Do you remember when we went to that lady's house,

and she made rice with seasoned vegetables?

- Yes.
- She made seasoned vegetables.

- You mean thistle rice.
- Right.

I came up with this idea because I knew it.

(Ms. Kwon Young Won inspired him to create the recipe!)

That has always been in my mind the whole trip.

She put the seasoned vegetables inside the rice maker...

and then made rice with it.

(The seasoned vegetable master cooked rice...)

(by layering thistle and rice.)

So today, I thought, "Okay,"

"I want to do something like that, where we put rice..."

"and seasoned vegetables together."

And then I got to think, "Why don't we just layer the whole thing?"

To me, it's a very special dish.

I see.

Thistle rice inspired you.

My whole trip,

the ideas I got from it were all mixed together.

I see.

- The ideas are fermented.
- Yes.

Yes.

(The seasoned vegetables in Jeongseon inspired...)

(Si A's 7-layer rice cake.)

Chef, I'm layering the fourth floor now.

Oh, my goodness.

(The final dishes to show the fruits of the ingredient-exploring trip!)

Is the dumpling place going all right over there?

- Yes, things are going great.
- I see.

- I have a huge expectation.
- Thank you.

How is your galbijjim going?

I'm on the fourth layer now.

- I have three more layers to go.
- When are you completing it?

- Excuse me?
- How long, until completion?

I need some more time until completion.

I see.

Wait. Are you joking around? Is that a joke?

(A chef mode)

No.

I'm sorry.

That sounded like a joke to me.

You understand Korean so well at a moment like this.

I've been working seriously.

(Yo Han focused on cooking without saying anything.)

(A strict man in the kitchen)

(Focusing again)

Six.

(Making round dumpling skins...)

Eight.

(by thinly spreading the dough)

The dumpling skins are finished.

Okay.

I'm going to make the dumpling filling.

- Okay.
- And then,

I'm going to put abalone in the dumplings.

- For the dumpling filling?
- Yes.

- Great.
- Do you like that?

Yes.

- Abalone dumplings.
- It sounds great.

We've had so much fresh seafood,

witnessing what the haenyeos were doing.

That's a really strong memory.

(The strong memory made him to choose abalone as an ingredient.)

(Starting to make the dumpling filling with seafood)

(Recipe for abalone dumpling)

(Cut chives, shrimps, scallops, and abalone...)

(into the same size.)

(I'm from the Yeosu sea!)

(Lemon to add freshness is a must.)

(Season with salt...)

(and mix together.)

You know, there's tofu here.

- Tofu.
- Yes.

My tofu.

(Crush tofu and mix together.)

Here's your dumpling filling.

- Already done?
- Yes.

(A Sung starts to make dumplings!)

(Put the right amount of filling on the dumpling skin.)

If you spread water like this...

It sticks together better.

(Spread water on the rim of the dumpling skin.)

Fold it.

(A Sung is meticulous.)

- Okay. Are you good?
- Yes.

- Okay.
- Thank you.

What's the next thing on your list?

- Tuna and eel.
- Yes, tuna.

- Tuna is here.
- I'll take it out first. It's tuna.

It's real tuna.

Do you think I'd use a fake one?

I thought it was canned tuna.

No.

It's real tuna.

- It looks good.
- Into what size shall I cut it?

We're going to make little squares.

To cubes. Okay.

Can you make an example?

Then I'll do the same.

- Do you see the lines?
- Yes.

- I'll try following the lines.
- Yes.

(Eddie demonstrates preparing tuna.)

Then when you come here...

you're going to do a bite-size.

- Into a bite-size.
- Yes.

Into one bite, like this.

I got it.

You came up with the tuna idea from the yukhoe buckwheat noodles?

- Yes.
- I thought so.

From what?

We had the yukhoe buckwheat noodles...

in Gangwon Province.

I don't think I had it.

When we were working hard,

Yo Han was having fun in Seoul.

He was just having fun.

This is your punishment, not having buckwheat noodles.

(The buckwheat noodles dish was a punishment for him.)

It was really good.

Yo Han actually didn't have...

the beautiful meal at the buckwheat noodles place.

So I actually wanted him to feel it,

because he missed a whole meal.

So I wanted him to actually feel...

making a dish somewhat close to what we had there.

(I will recreate the taste with tuna, not yukhoe!)

(Recipe for buckwheat noodles)

(Cut tuna into bite-sized pieces and put them in a bowl.)

Perfect. And what you're going to do is, to tuna,

- you add a little gochujang.
- It looks good.

That's what I expected.

I...

- It looks so good.
- We'll marinade it.

(The sauce adds color to tuna.)

The tuna tastes bland,

- so I'll add a bit of salt.
- Okay.

(Recipe for buckwheat noodles)

All right.

(Add gochujang strawberry sauce to tuna...)

(and season with salt.)

Kyun, I set this first.

(What's next?)

- Please take a look at it.
- Okay.

- So this one?
- Look.

(Sauce from the trailer)

I see.

Do you remember...

- Jjimdak.
- Jjimdak.

- Andong jjimdak.
- I see.

Do you remember we stole the sauce from...

- It's that sauce.
- the Andong jjimdak place.

Right. The jjimdak place owner gave us the sauce.

(The soy sauce from Andong jjimdak place)

(Recipe for buckwheat noodles)

(Add Andong jjimdak sauce to the eel...)

(and mix together.)

(Pan-fry the eel mixed with sauce.)

It makes you strong.

You cook it, and you're ready.

(It makes...)

(your mouth water.)

(Adding Andong jjimdak sauce to the eel!)

(Buckwheat noodles, tuna, and eel)

(How would the combination taste?)

(Si A is finishing the 7-layer rice cake.)

On the seventh layer... Okay.

(It's time to add galbijjim.)

A lot of galbi.

(Put shredded galbi meat on rice.)

A lot of galbi.

(A lot of galbi)

(Adding)

(Adding again)

(Si A is a big player.)

(Rice, chwinamul, rice, leat mustard kimchi, )

(rice, galbijjim, and rice)

(Si A's rice cake is almost completed.)

How is your rice looking?

It's almost done now.

So,

we have no oven here.

- We have no oven.
- No.

So, we're going to do it here.

We'll just...

As it is. I see.

(Eddie puts the rice cake pot on the burner.)

So here, we're going to...

smell when nurungji happens.

You're going to smell it.

But I'm going to try...

- putting a lid here.
- Okay.

Because I want to get everything hot.

- You mean like hot sotbap?
- Yes.

- Yes.
- The thing that I cooked last time.

- Like mushroom sotbap?
- Yes.

(Still making dumplings)

(Nervous)

- I'm too late, right?
- Not at all.

- It's okay?
- This is...

- Yes?
- Once it's done, we just boil it...

We can make the sauce very fast.

What's important guys... Remember.

The 1, 2, and 3. Things should come out at the same time.

- Around the same time?
- That's it.

That's really important...

when we think about a restaurant.

If we do this too early,

- it's going to get cold and dry.
- Yes.

The rice...

So, everything should come out at the same time.

- Yes, Chef.
- Oh, I see.

So I timed everything so that when you are done,

everything will be done at the same time.

Yes, Chef.

Oh, the dumplings look so good.

- Thank you.
- Okay.

- All at the same time.
- Okay.

(Time to steam dumplings)

- For 3 or 4 minutes in the water.
- Oh, really?

Yes, once dumplings float, we count for 30 seconds.

- Okay.
- Then, we take that out.

- Yes.
- All right?

- Put in the fridge.
- Alright.

(Edward Lee's tip to steam dumplings:)

(Before steaming, put them in the fridge for a short time...)

(so the skin gets hard and they ripen quickly.)

So, what's next?

(Makgeolli butter sauce, scallop, and abalone)

- Beurre blanc.
- Okay.

(Dumpling sauce: Beurre blanc)

He told me about the sauce called beurre blanc,

but honestly, I haven't heard of it before.

It's a typical sauce that goes with salmon.

(It's a good combination with a salmon dish.)

It's a Western-style sauce made of white sauce.

It's a tasty sauce boiled down in a pan...

to be made.

Instead of white wine,

he planned to use makgeolli.

At first, I couldn't guess the taste.

Add butter, onions,

lemon juice, and makgeolli.

(Eddie's beurre blanc sauce recipe: Add abalone and scallops and boil.)

Then boil it slowly.

After that, I tasted it.

(What will the sauce based on makgeolli be like?)

- So good.
- It's so tasty.

I thought, "Did I really make this?"

It was a fine-dining level.

- What's this?
- I was surprised too.

How have I made this amazing sauce?

Thanks to Chef, I've made something amazing.

This is crazy.

I add sea urchin roe here.

(Eddie is adding something more.)

Just a little bit.

(Eddie's beurre blanc sauce recipe 3:)

(Add sea urchin roe and boil it for a long.)

(Eddie planned and A Sung made it. The beurre blanc sauce is complete.)

If you want to bring the sauce to here...

(Here goes the sauce.)

So, we're going to do this.

(He adds the sauce to the plated dumplings.)

Oh, my goodness. This looks really good.

Yes, right.

And then, I want you to get it fancy and pretty.

- So, have little more...
- It's so good!

(He adds sea urchin roe, and the abalone dumpling is complete.)

It's finally done!

That sea urchin roe looks so yummy!

Okay.

(Now is the time for plating.)

All right. We are getting close, guys.

Our last dish was...

a story made by us.

It's not just cooking.

We remember the process.

I think Eddie expressed what he felt.

As the dish goes to the final step,

we start to see the shape.

I was on the spot, cooking together.

But I didn't want to finish it.

I was afraid our journey would end here.

So, I tried to finish as late as possible.

(The artwork of Eddie and the 3 Country members)

(The end of 15-day journey, their last dish is revealed now.)

(The combination of vegetables from Jeongseon, )

(leaf mustard kimchi from Yeosu, and soy sauce from Yecheon)

(Si A's 7-layer rice cake)

(The next dish is made in memory of Yeosu.)

(A Sung's mugwort abalone dumpling)

(Buckwheat noodles and pollack from Gangwon Province)

(Yo Han's tuna eel buckwheat noodles)

(The Country members' final 3-course dish is complete.)

I'm ecstatic now.

Are you ready?

- Guys, - Yes?

- you've worked so hard. Good job!
- Nice!

(Country members tried hard for their last meals.)

It's beautiful.

We've got close to each other.

I'm glad we became good friends.

Please enjoy it.

- Thanks.
- Yes.

So, I'm going to talk a little bit about the food.

- When we traveled...
- Yes.

For the first time,

we tried so many different foods.

And we met a lot of people as well.

We were all over the place,

so things were mixed together.

So, it's hard to say...

this is Andong and that is Yeosu.

Everything is mingled in my brain.

I made something.

(Knowing a variety of ingredients and meeting precious people)

I think it's been a long journey...

and lots of experiences.

(The time gave Eddie an inspiration.)

So these are more special than the other ones.

So, it's a kind of celebratory dish.

(From Gangwon Province to Andong to Yeosu)

(The 15-day journey made the Country members' memory dish.)

So, I think we should start with Yo Han.

- Yes.
- Oh, from this one.

(His words make him nervous.)

Okay. This is Yo Han's dish.

(They will taste Yo Han's buckwheat noodles first.)

This is buckwheat noodles,

but it's also like mulnaengmyeon.

He used dried pollack...

- to make the broth.
- Oh, dried pollack?

And tuna. The reason he used tuna is...

(Is there any reason he used tuna?)

Because I love it.

- Oh, this is tuna?
- Yes, it is.

(He added a generous amount of tuna as he loved it.)

(Buckwheat noodles embracing tuna and eel are always good.)

Anyway, let's judge.

Let's go.

- Shall we judge?
- Yes.

Taste both eel and tuna.

Okay. Eel and...

- tuna...
- It looks so good.

Can we really try this?

They say eyes also taste.

As soon as we see it, it already looks good.

It looks so delicious.

(The dish attracts them even before tasting it.)

It looks beautiful.

I'm sure it will taste so good.

- Thanks for the meal!
- Thanks.

(Yo Han finally tries it too.)

(Surprised)

(What's that sound?)

Oh, it's good.

It's so good!

You like it?

Seriously!

As soon as I bite it, it strikes me hard.

I didn't know this would be possible.

All I could do was wonder. I was at a loss for words.

If a pro chef grabs a knife, it can kill people by surprise.

That was so good.

(And I made it.)

I am already addicted to it.

(That's right.)

(Then, I'd try it too.)

This is really amazing.

It's good, isn't it?

(The dish makes her smile.)

- That reaction comes naturally.
- Right.

If he gets serious,

you take us all by surprise.

This is amazing. It's so good, Chef.

The taste recalled...

our first journey to Gangwon Province.

The buckwheat noodles that had already become a memory...

combined with the savory broth were so good.

(Dried pollack made the broth light and refreshing.)

The broth is also amazing.

- People would like it a lot.
- Definitely.

- I should drink this.
- It makes us addicted to it.

(Hurridely drinking the broth)

(It's good.)

Nice, isn't it?

(I love it so much.)

(He's drinking it too.)

(It's nice to see them enjoying it.)

Eel and tuna in cool broth.

There are already two types of fish.

People think it would taste too fishy.

- But it's not.
- Not at all.

(Spicy and delicious sauce covers eel and tuna.)

I didn't want to reveal this secret.

- Hear me out.
- What's it?

I boiled strawberries in gochujang sauce.

Strawberries. You didn't recognize it, right?

- Andong strawberries.
- Andong strawberries.

I saw them before.

That's why the sauce is somewhat sweet.

I thought it was chogochujang. But it was more sour than that.

So I wondered.

It was strawberries.

(He created the maximum level of sour and sweet taste.)

With gochujang, I added sugar, salt, and vinegar.

(You didn't know that, right?)

- What's next?
- Shall we try dumplings?

Oh, my!

Okay. Over there.

The next one is dumplings.

(Country Cook Fine-dining 2nd Dish: Mugwort abalone dumplings)

When we took on the haenyeo's boat, we saw all kinds of seafood.

- Yes. That's right.
- On the haenyeo's boat.

At that time,

do you remember we had the mugwort ice cream?

- Of course, we do.
- The one we had in Yeosu.

Getting to try that ice cream...

made me so happy.

(The memories they made together...)

(make Edward smile as soon as he recalls them.)

- Where did it go?
- It was really incredible to see.

It's a really strong memory.

I'm getting drunk.

Can you fill my glass?

Everything that we've seen or tasted in Yeosu...

is in that one dish.

So, the dumplings to me are just like...

a love letter to Yeosu.

So there's scallop.

- There's scallop and shrimp.
- There's scallop...

Place it on the dumpling.

Place the sea urchin roe on the dumpling.

Place the sauce, abalone, and scallop on the dumpling.

- Gosh.
- Gosh, this is...

(Put a lot of sea urchin roe and sauce on top of the dumplings.)

- This is unreal.
- This is brilliant.

This combination itself is brilliant.

(A divine bite of food)

I'll try it.

(Her spoon is full.)

(What does the dumpling inspired by Yeosu and the sea taste like?)

Can you taste all the seafood inside the dumpling?

(Eyes open wide)

- It's so good.
- It's so good.

(It's good, right?)

It's so good that I'm tearing up.

- It's so good, right?
- It's making me tear up, Chef.

Gosh.

(A Sung, who worked hard to make this, takes a bite too.)

I'll eat it now.

(Yum)

When I first put it in my mouth, it tasted buttery and nutty.

But the more I chew, the more I taste the mugwort.

The bitter flavor continues.

When I get past the mugwort, I taste the flavor of the South Sea.

It makes me feel like I'm back at the South Sea with the haenyeos.

(It's as if their mouths are full of the South Sea.)

(The dumpling holds the essence of the South Sea, )

(where the haenyeos live.)

- It's so good.
- It's so good.

(The flavor is extra special with their memories in Yeosu.)

Our first dumplings...

(The dumplings taste extra good as she thinks about the haenyeos.)

- Dive in.
- Me?

And then...

(I know I made it, but it's so good.)

Since we used makgeolli,

the sauce tasted extra nutty,

and I could tell that...

it was perfect for the dumplings.

You did such a good job with the dough.

Beautiful.

The dumpling skin.

You did a great job with it.

- Thank you.
- The thickness is perfect.

If they're too thick,

- Right.
- they don't taste good.

This is perfect.

And if they're too thin,

- they tear and burst.
- Right.

You're the master of dumplings. Seriously.

These are so good.

(Let me eat my buckwheat noodles.)

You did such a good job with the dough.

He loves dumplings so much...

that I was a little worried.

I didn't want to disappoint you.

(Eddie takes one last bite!)

(A Sung's mugwort abalone dumpling was a huge success.)

- Are you ready?
- Yes.

- Yes.
- Yes.

(Now, it's time for the long-awaited last dish.)

- And then, finally, - Yes.

The seven-layer rice cake.

This is the secret trick. You ready?

Galbijjim broth.

(He's going to pour the sauce over the rice cake?)

- I boiled it down...
- Okay.

And added some butter to it. So...

on top.

Gosh, that looks amazing.

(It's like icing on the cake.)

There's no way this doesn't taste good.

Galbijjim broth.

(He's going to pour the sauce over the rice cake?)

- I boiled it down...
- Okay.

And added some butter to it. So...

on top.

Gosh, that looks amazing.

(It's like icing on the cake.)

There's no way this doesn't taste good.

Everywhere.

(He's pouring the deliciousness all over.)

Okay.

You do it. Now you have to...

(Smash it with a spoon.)

- Like that.
- He wants you to smash it.

- Smash it?
- Yes.

Gosh.

(The moist but crispy texture is visible to the eye.)

You don't have to mix it.

We made layers.

- This is one layer.
- Make sure you get the steak.

Here's your steak.

Gosh.

I think I'm going to love how this tastes.

This looks like a royal meal...

- that kings used to eat.
- A royal meal.

- Thank you for the food.
- Thank you for the food.

Thank you for the food, Si A.

- Thank you for the food.
- Go ahead and try it.

You turned a crisis into an opportunity, Si A.

The crisis...

I didn't do anything. Chef Lee used his bare hands...

to bring it back to life.

(Let's try Si A's rice cake.)

It's so good.

(As soon as she takes a huge bite)

It's so good.

Nothing can beat rice.

Rice is the best.

(Si A finally gets to taste the food that she made.)

It's so good.

Gosh, it's really good.

It was amazing.

In a way, the flavor is very familiar.

People usually eat galbijjim with vegetables...

and kimchi mixed together.

But this had the galbijjim butter sauce...

and the nurungji on the outside.

(Sweet galbijjim sauce and crispy nurungji)

The combination of those ingredients...

made the familiar texture, taste, and flavor...

feel brand new.

It felt very unique.

(Remember. A familiar taste combined with Eddie's inspiration is divine.)

(It's so good that Si A's about to pass out.)

- Goodness.
- All of the food that...

Eddie made for us so far was good.

- Yes.
- Yes.

They were all undoubtedly good,

and this one is also good.

It's the best one yet.

This could have been too heavy...

- because there's only galbijjim.
- Right.

But the spiciness of the leaf mustard kimchi...

balances the flavor out and ties everything together.

It acts like Korean mustard.

(The best way to express a good taste is to keep eating.)

It's so good.

It's crispy on the outside...

- Yes.
- and moist on the inside.

All these textures go well together as I chew.

What I think is amazing is that this dish starts with...

beef from Gangwon Province...

and ends with leaf mustard kimchi from Yeosu.

This dish has everything.

Our entire journey is in this dish.

(I'm so proud.)

I don't know. To me, this dish is like...

several grandmothers.

You dedicated this dish to the grandmothers.

Like a tribute to the grandmothers.

(The grandmothers who showed them how to cook)

It's as if the grandmothers we met all participated in this dish.

(The meaning behind the 7-layer rice cake)

There were seven layers of rice.

Eddie said they represented the seven...

grandmothers that he had met.

(Each layer holds memories with a grandmother.)

The master I met.

(The 1st layer represents the master of buckwheat...)

(from Gangwon Province who had a fun accent.)

The woman who made the seasoned vegetables.

(The 2nd layer represents the master of seasoned vegetables...)

(with whom they exchanged cookings with.)

And grandmothers at Meju Village, who were masters of fermentation.

(The 3rd layer represents the warm-hearted grandmothers...)

(at Yecheon Meju Village.)

And then, the leaf mustard grandmother.

(The 4th layer represents Ms. Park Chun Hwa, )

(who plows 6,600m² of leaf mustard field all by herself.)

Each of the masters...

and store owners...

(The 5th layer represents the Gangneung sandlance family.)

(The 6th layer represents the Andong head family.)

And the haenyeos.

(The 7th layer represents the haenyeos of the Yeosu sea.)

It felt as if each of the layers...

was carefully stacked while remembering...

our memories with them.

I think this final dish was completed...

with every single one of the memories we made here.

I feel like these dishes...

are like the materialization of the photos that...

you took with your mind.

- That's what I thought.
- Yes, my version of photos.

Yes, your version of photos.

Our entire trip is on this table.

So this reminds me of all the memories we made...

- and all the people we met.
- Right.

(Their journey of exploring Korean cooking is expressed.)

When I was young, I felt like I was 90 percent American...

and 10 percent Korean.

I feel like, at the end of this trip,

maybe I'm like 70 percent Korean and 30 percent American.

I don't know.

Hey, you can't do that.

(Through this trip, Eddie was able to fill himself...)

(with the flavors of the grandmothers' cooking.)

- This tastes even better.
- Does it?

My friends keep joking. They're like,

"You're Korean now. You eat like a Korean."

Chef, I see you know how to enjoy your food.

It makes me feel good.

I do feel closer to Korea.

That ultimately is the reason why I'm here.

When I was on "Culinary Class Wars,"

I met Korean chefs...

and I saw a new way of Korean food.

But through this trip, meeting grandmothers from the countryside,

my perception of Korean food changed once again.

I thought, "This is real Korean food."

Yes, the origin.

Original Korean food.

We're Korean too,

but we didn't know much about it either.

Thanks to you, we got to travel...

and learn more about Korean food, ourselves.

Yes.

It's important.

Really, thank you so much...

- for helping me.
- Thank you.

Even the skate.

I thank you.

Even the skate. Thank you.

(I see you haven't let that go, Kyun.)

I'm sorry.

- No.
- No, that was nice too.

Yes, it was nice.

Gosh, that's funny.

In the beginning, we were quite awkward. But now,

I can't help but laugh whenever we make eye contact.

It's so funny.

- I...
- Just by looking at Eddie's eyes.

It's so funny.

The food I didn't get to eat because I wasn't here the first day.

I got to make it with Kyun,

and it felt like we were making up for the time that I missed.

I appreciated it so much. It was very meaningful.

I used to hate using fruit in dishes.

But I think Chef Lee helped me think outside the box.

He tells us that whether we fail or succeed,

both are part of the process.

I think I've learned to enjoy that process in cooking.

This one was special...

because we all did it together as a team.

I think it's been a lovely time getting to know you.

(Friendships were made through this trip.)

And hopefully, we'll stay friends forever.

(I hope we'll stay friends forever.)

- Are you crying?
- No.

Are you crying?

(Edward Lee traveled Korea in search of traditional Korean food.)

(The Country members made good memories together...)

(as they learned, laughed, and tasted food.)

I don't think I'll ever forget this.

I'll keep remembering our memories.

Let's cherish this.

(Let's cherish this.)

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