All language subtitles for Mr.Eos.Food.World.Tour.E02

(Mr. Eo's Food World Tour)

(The three brother's first taste
of Portugal cuisine)

(How was it?)

(Electrifying!)

- Feels like a real grandma-style cooking.
- That's so true.

(The local meal master
gave them a taste of Portugal.)

("The local Portuguese dishes were
surprisingly familiar to us Koreans.")

(The three brothers, studying abroad)

(Portugal's specialty ingredient)

(Bacalhau or salted cod)

(Fully conquered bacalhau,
an ingredient with over 1,000 recipes)

("The salted cod paired well
with all kinds of dishes." - The students)

(Those who have enjoyed the food,
now it's time to learn!)

(Which bacalhau dish
will the three brothers learn to make?)

(It's finally time to learn.)

(Emerson / Bacalhau Master)

What a great opportunity for us
to get a look inside a restaurant...

- Exactly.
- in another country.

Thank you for inviting us
into your kitchen.

The honor is mine.

I want to learn...

how to make bacalhau à Brás.

(Bacalhau à Brás / Stir-fried bacalhau
and julienned potatoes)

The combination is out of this world.

- It's not cheese, but it tastes like it.
- It does.

You've got a weird tongue
if you don't like this.

This is delicious.
It's simple but tasty.

I should learn how to make this.

This is a definite crowd pleaser.

It is.

We're getting a personal lesson.

(Bacalhau à Brás / 1. Stir-fry
the thinly sliced onions in oil.)

Now, we're going to add the bacalhau.

(Add the bacalhau
to the caramelized onions.)

(Hold on! You can also use cod,
pollock, or frozen pollock.)

(2. Add the bacalhau
and stir-fry until cooked.)

Once the bacalhau starts to break apart,
that means it's cooked.

(If it breaks apart
when you push it down, it's done.)

This is interesting.
Eo Nam Seon is learning to recipe.

And I get to watch him.

There's so much more I don't know.

This is also a dish
I've never cooked in my life.

(A new ingredient for Su Young,
bacalhau, is nearly cooked through.)

(Then, the chef brings something.)

(Fried potatoes)

So this is what it was,
kind of like a crunchy potato snack.

They must fry it in advance.

(They use fried potatoes for that crunch.)

You could totally have this
by itself with beer.

He's adding more than a cup.

That's a lot.

(A handful of parsley)

It smells so good.

(3. Add 2 scoops of fried potatoes,
a handful of parsley and stir well.)

(Once everything's been cooked through,
turn off the heat.)

(What is he adding?)

(Eggs with pepper)

(The point is to cook it
with the heat leftover.)

It's similar to a carbonara recipe.

No direct heat to the eggs.

When we had it earlier,
I did notice that creaminess.

It's starting to look like
the dish we had.

When I first had this,
I thought there was cheese in it.

It was so nutty.

(4. Add 2 eggs, 1T of pepper,
and cook with leftover heat.)

(Cook longer on low heat
to enhance the texture, if desired.)

It's that smell.

(Fried potatoes again?)

You add some more to it.

- That's why it was crispy.
- That's what made it crispy.

This is how they keep it crispy.

(5. Once everything's cooked through,
add the fried potatoes for that crunch.)

It smells really good right now.

(Parsley, pepper, olive)

That's a lot of pepper.

- I want to try making it.
- Same.

- You can do this at home.
- Yeah.

I think we can make it
if we just have these fried potatoes.

(These fried potato snacks
are common in Portugal.)

I'm sure you know,
but they sell this here.

But we don't have this in Korea.

Maybe you could just use regular fries
you get with hamburgers.

I think we can heat them up
or even fry them a little...

to use them in this dish.

I think it'll be good.

(A combination
of crunchy fried potatoes)

(With chewy bacalhau)

(Bacalhau à Brás)

(1. Stir-fry diced onions in olive oil.)

(2. Add bacalhau, 2 scoops of
fried potatoes, a handful of parsley.)

(3. Off heat, add 2 eggs, 1T pepper.
4. Add a scoop of fried potatoes, stir.)

(4. Add some parsley, a pinch of pepper,
a couple of olives, and it's done.)

(What will Kyung Ho
and Kihyun learn next?)

(A sweet and tangy dish
with a load of different textures)

(Bacalhau Tartare / Super simple recipe)

You need be careful
since this is slippery.

You can just do a small dice.

(1. Cut the bacalhau into small cubes,
and season with 1T of salt, 1T of pepper.)

(Apple mango, onion,
green pepper, red pepper)

(2. Add the diced fruits and vegetables
into a bowl.)

(Add a pinch of salt and pepper,
and a vinaigrette.)

- The smell of truffle...
- Yeah.

(3. In a round mold, layer the bacalhau,
fruits, and vegetables in that order.)

(Carefully lift the ring, and it's done.)

You've done it better than me.

(Proud)

(Bacalhau Tartare)

(1. Season the bacalhau
with 1T salt, 1T pepper.)

(2. In a bowl, add diced apple mange,
onion, and pepper.)

(3. Add 2 rounds of vinaigrette, parsley,
a pinch of salt and pepper, lime juice.)

(4. Layer the bacalhau,
fruit, veggie in a round mold.)

(5. Top with radish, radish sprouts
and drizzle with olive and parsley sauce.)

- He breaks it apart for eating.
- I'm not an expert, but...

It's delicious.

I didn't know
when I was eating it earlier,

but now that I've learned the ingredients
tried making it myself,

I can taste each ingredient,
which makes it tastier.

- I'm so excited for this.
- Let's try it.

I made it like how I was taught.

I haven't seen this dish
done this well in a long time.

- That's not true.
- What a compliment.

Aren't the eggs a bit overcooked?

Should the eggs be a little less cooked?

I want to ask the chef.

You nailed it,
especially for your first try.

Really? Thank you.
Let's eat. Try it first.

It’s the detail of leaving the eggs
less done that adds the creaminess.

I think the key is to make sure
you can't detect the bits of egg.

Su Young, this is more of my style.

- Yeah?
- That tuna taste.

(A surprise gift from the chef)

(Recipe cards of the dishes
they learned today)

This is mine.

How precious.

(Touched)

(It's another step into Portugal cuisine
for the three brothers.)

(After their first day,
the three brothers return to their place.)

The recipe note is gone.

The notebook is gone.

(Emergency)

You can't go back to Korea
until you find it.

Found it.

I want to go back to Korea.

- Su Young.
- Yeah?

The turnip greens

looked like siraegi (dried radish leaves)
that's been boiled and squeezed.

Yeah, it did.

It tasted like one too.

I think you can also marinate
the turnip greens in the sauce...

and top it with that.
That could be amazing too.

- That sounds better.
- Yeah.

What should I swap the bacalhau with?

All three of us can just use bacalhau.

- It's fine.
- Should we?

(First night's Ryu-cipe
Main Ingredient)

(Portugal’s specialty, bacalhau)

(There are thousands of recipes
for bacalhau.)

(What kind of Ryu-cipes
will the brothers make with bacalhau?)

We have all the ingredient from earlier.

- Shall we get started?
- Yes.

There's something we decided to do
before we start.

For me,

I want to get it verified
before I start.

So, I'll tell you my recipe,

and I'll start once I get the approval.

- That's why I came up with one earlier.
- Nice.

The dish I want to make...

is bacalhau egg soup.

Bacalhau egg soup?

I got the idea of bacalhau egg soup
from the pollock hangover soup.

The texture of bacalhau is softer...

than the pollock from the pollock soup,

but it kept reminding me of it.

The pollock soup has
that slightly salty...

- and fishy taste, right?
- Right.

Also, rice cooked with turnip greens.

I was going to do that,

but I changed it to potato rice.

It somehow suits you.

- Potato rice, plus...
- I think you'll make it well.

soy sauce with turnip greens.

The potatoes are super sweet.

- Why is the potato so sweet?
- Yellow potatoes...

The yellow potatoes are sweet.

The radish greens too.
Keep eating it and it grows on you.

It enhances the texture like kimchi.
I keep reaching for it.

- You're right.
- It's good.

(A Korean dish)

(Made with unfamiliar local ingredients)

(Kyung Ho's Ryu-cipe
Bacalhau Rice and Soup Set)

I'm going to take the tartare
I learned earlier...

and make a similar dish
with a slight twist.

For the bacalhau,

I'm going to try to take the saltiness out
as much as I can.

It had mangoes in it, right?

I'm going to cube
some Korean pears instead.

I want to really hide that saltiness
with some sweetness.

That's why I want to use Korean pears.

I'm also thinking about
using less bacalhau.

I thought a little twist
in the sauce would be nice.

What sauce?

The sauce that goes into the tartare.

How about a more Korean version?

I actually thought...

You know how they added truffle oil?

If I was to add some kind of an oil,

I thought I could swap it
for some sesame or perilla seed oil,

but I wasn't too sure.

Then what about
adding some sesame oil to the truffle oil?

- Can you do that?
- They go well together.

I never thought of that.

I think that could turn it
into a whole new dish.

I'll try that then.

(Give Portugal's bold, colorful dish
a Korean twist.)

(Kihyun's Ryu-cipe
Korean-Style Bacalhau Tartare)

Let's begin.

(They start by looking inside the fridge.)

We need to take these out.

Are these scallions?

Let's thaw the bacalhau.

We need to defrost it
to do something with it.

What's this?

Open it and see.

(Frozen bacalhau / Submerge in water
to defrost and to get the salt out)

This itself is like... I see.

It's like how they sell frozen shrimps.

In Portugal, they sell
frozen bacalhau like this.

It really must be a common ingredient.

I also need some bacalhau
for my dish as well.

Could I also use...

- You can use this.
- I can?

- I'm just defrosting them.
- Thank you.

Once it thaws, you can use it.

(Defrosting the bacalhau for his brothers)

I should wash the rice
and start cooking it first.

(Add the rice into the pot.)

(Rinse thoroughly
and soak in water to prepare.)

This is a radish...

Carrots...

Here they are.

I hope these are the same
as the tasty potatoes we had earlier.

(Potatoes are a key ingredient.)

Do you need help?

Want me to peel?

No, I mean, yes...

I'll peel, you wash the rice.

Thank you.

It's going to be hard to peel them.
I'll do it.

Thank you.

I need a radish too.

These are tasty potatoes.

Something smells good.

Could you cut these too?

(Excuse me?)

(Why?)

Why are you asking me to do everything?

I'll do it.

No, I'll do it.
I'll help until the onions.

- Onions?
- Yes.

These are onions.

These are radishes.

- Those are onions.
- These are onions.

(Kyung Ho confused onions with radishes.)

Give me the radishes, please.

Here they are.

I thought these were onions.

You gave me onions
but wanted me to prep radishes.

Then could you prep each of the...

All?

No, just as much as...

- Su Young.
- Yeah?

We swore to overcome
difficult times together.

It's difficult for me too.

I'll help with your dish too.

All right. It's three times faster
when done by two people.

That's right.

(Dice the potatoes
into bite-sized pieces.)

(Add the potatoes on top
of the rice that's been soaking in water.)

(Wait...)

When we add potatoes,

do we need to add more water
or less water?

There's moisture in the potatoes, so...

Let me teach you
how to measure in cases like this.

Dump the water.

Drain it as was much as you can.

Now, add the same amount of water as rice.

Think about how much rice is in there,
and add the same amount.

(Mr. Eo's Tip / Use the same cup
and add water in a 1:1 ratio.)

It's a 1:1 ratio.

There's moisture in the potatoes anyway,

so I think a little less water will do.

Thank you.

Let's start.

(Cook for 15 minutes with the lid open.)

(Smells good)

This is good.

I just need to let it steam.

(Close the lid and let it sit
on low heat for 15 minutes.)

Moving onto turnip greens...

(A key ingredient for the seasoning sauce,
turnip greens)

Su Young, these...

This looks like kale.

This is kale?

(This is kale? Not turnip greens?)

It looks like kale.
Let's try some.

- I talked about...
- Kale.

(Tastes like kale)

It's not turnip greens?

It's kale.

This must be Portugal's turnip greens.

Right?

This is what is was.

(Portugal / Korea)

(The climate is different,
so the radish variety is different too.)

(The size, shape,
and even the taste is different.)

(How to use Portugal's turnip greens)

(Not dried like the ones in Korea)

(Boiled or stir-fried for dishes,
used for its bitter flavor)

How interesting.

Should I try boiling them?

It'll take too long.

You need to cut the leaves
and only use those.

I'll just boil the leaves.

(Only using the leaves
since the stems can be tough)

I was just curious about the taste.

(Once you touch it,
it feels much more stiff and tough.)

Use a scissor.

Should I?

Don't use your hands.

The stems are really tough.

It's like squash leaves.

(Why do you add salt
when boiling turnip greens?)

(Its bitterness and grassy smell fades,
making it easier to eat.)

(Add some salt and boil for 10 minutes.)

Let this boil and...

Here's the sesame seed oil.

(Make the base sauce)

Add two spoons of sesame seed oil.

(3T soy sauce, 1/2T sugar,
1/2T sesame seed)

(The base sauce is totally Korean)

I should prep the scallions.

(Kyung Ho's confident knife work)

Nice knife skills.

Kyung Ho, you're good.

(Kind of embarrassed)

(Why do you only use the green parts?)

(The white part contains lots of moisture,
so it could water down the sauce.)

(Use the green part with less moisture.)

(The turnip greens
were nicely boiled for 10 minutes.)

(Boiled until the bitterness
and sharp taste were gone.)

- These are turnip leaves?
- Yeah.

- Turnip greens?
- Yeah.

Does it look okay?

Yeah, I think it looks good.

(Tasty sound
of chopping the turnip greens)

It sounds like they were boiled well.

Hey, I told you it'll be good.

(Finely chop the boiled turnip leaves.)

It smells good. Nice.

(Add a spoonful of Portugal
into the Korean-style sauce.)

It's finished.

(The turnip green sauce is done.)

Now, for today's highlight...

We have the rice.

(Today's highlight is the potato rice.)

(Korean-style potato rice
made with Portuguese potatoes)

That rice looks good.

You can already tell, right?

Could I try some?

Sure, here's a spoon.

I'll try some.

I practiced a lot at home.

(Anticipating)

- It's tastes good. It's nice.
- Yeah?

(A marriage of nutty rice
with sweet potatoes)

The rice is delicious. It's a success.

- Good job. It's tasty.
- Thank you.

All right. Now...

(It's time to make the potato rice
more delicious.)

(Finish off with some turnip green sauce.)

Just as I have imagined.

(Right on top
of the freshly-cooked potato rice)

You're good, Kyung Ho.

- Thank you.
- You're so good.

It looks super tasty.

(Kyung Ho's Ryu-cipe
Potato Rice with Turnip Green Sauce)

It looks so good.

(The turnip green sauce
is sweet and savory.)

(The potato rice
is nutty and slightly sweet.)

(Potato Rice with Turnip Green Sauce /
Turnip Green Sauce)

(1. Boil the greens with salt for 10 min.,
squeeze out the water, and finely chop.)

(2. Add 3T soy sauce,
1/2T sugar, 1/2T sesame seed.)

(And the green part
of the scallion, and mix.)

(3. Finish off by topping the potato rice
with the turnip green sauce.)

Now, it's time for the bacalhau egg soup.

Squeeze out the water...

This is a great ingredient.

(Defrosted bacalhau)

(Bacalhau Egg Soup / 1. Cut the bacalhau
into bite-sized pieces.)

If I nail my first recipe,
it'll put pressure on me tomorrow.

(Add the bacalhau into the pan.)

(Add 2T of nutty perilla seed oil.)

(2. Stir-fry the bacalhau
in 2T of perilla seed oil.)

It already smells fantastic.

Right? It does.

Traditionally,
you’d add fermented salted shrimp here.

What will you do without it?

So, I was thinking of just using
anchovy fish sauce and salt to season it.

Sounds good.

(Once the bacalhau is nice and golden...)

(Radish, which gives the broth
its refreshing taste)

Careful. I'm going in.

Here it is.

(3. Add the radish to the pan
and stir well.)

(Why do you fry
the radishes first?)

(Gets rid of the sharpness and brings out
the sweetness for a richer broth)

(Add water and 1T of anchovy fish sauce.)

If I were to add more seasoning,

should I just use salt,
or could I use soy sauce?

Add soy sauce if you want that aroma.

But you'll make the broth darker in color.

Right.

(Mr. Eo's Tip / For a clean
and refreshing base, use soup soy sauce.)

Should I add a bit of soup soy sauce?

Just a small amount.

- One spoon?
- Yes.

Then let it boil
and you can finish it off with some salt.

(A toasty and refreshing aroma
fills the room as the soup boils.)

It already smells like
pollock hangover soup.

Right?

It smells so good.

(Shall I give it a taste?)

Nice.

(Nice?)

No, but...

(Tastes again with another spoon)

(What's this?)

Could you describe the taste?

(What does
the bacalhau egg soup taste like?)

Su Young, what do I do?

I'd say I'm pretty good at seasoning.

I don’t think
I’d ever make something truly bad.

(Save the bacalhau egg soup.)

(Adding 9 more pinches of salt)

(More scallions)

(And here comes the ultimate weapon.)

(Egg)

(I need to save this.)

(Add a pinch of salt into the egg.)

(Come on)

This will work. I can do this.

Now, beat the egg.

Drizzle the egg.

Looks good.

(Once I add the soft and nutty egg...)

(I can save this.)

Leave it for 30 seconds.

I might cry once I finish this,

(What will happen
to the bacalhau egg soup?)

- Is this also bacalhau?
- Yes.

You can use the one that's there.

- Where is it?
- Over there.

Bacalhau.

(Starting with seasoning the bacalhau)

Have you tasted it to check the saltiness?

- Yes.
- How is it? Good?

Yes, it's perfect.
It's not too salty.

If possible, don't go against the grain.

Cutting with the grain will be better.

(1T truffle oil)

(1/2T pepper)

(Give it a good mix,
and the seasoning is done.)

(Next, it's time to make the salad
that goes on top. / Kihyun's cleaver)

Look at your knife work.

(Tartare - Salad / 1. Dice red pepper,
green pepper, and onion into cubes.)

(2. Finely chop the parsley
for the aroma.)

Gosh, the smell.

It's just the aroma of parsley,
but now that I've chopped it,

it's much stronger
than the one in Korea.

The aroma really hits you.

(Kihyun Ryu-cipe's kick)

(Korean pear that's full of sweetness)

(Originally, apple mango is used.)

I want to really hide that saltiness
with some sweetness.

That's why I want to use Korean pears.

I've never seen someone
cut pears like that.

(Using the same method as with onions)

(Dicing it
by not cutting it all the way through)

(3. Make cuts like you'd do with onions
and dice it into cubes.)

Perfect.

(Bite-sized pieces of vegetables, done)

Korean pears go well with sesame seed oil.
Don't worry.

Think of Korean beef tartare.

Yes, that's why
I thought of using a Korean pear.

So you've had
your share of beef tartare, huh?

I love it.

Hey, this looks tastier.

Should we go sell it outside by the river?

We'll be competing against those
who have taught us their recipes.

We'll be their rivals.

Backstabbing everyone who helped us.

Thank you until yesterday.

(The three brother's restaurant
in Portugal?)

Not today.

I should make the sauce first.

(As it turns out,
Kihyun had a different top priority.)

The scent of truffle...

- The sauce is really sweet.
- Right?

(Even when learning the recipe,
Kihyun focuses on the sauce.)

(Ryu-cipe's special mission,
execute a Korean-style sauce.)

- Is that truffle?
- Yes.

(3T of truffle oil)

Sesame seed oil.

How about a more Korean version?

(The unique scent of truffle oil
meets the nutty depth of sesame oil.)

(Add 1T sesame oil)

The truffle oil isn't too strong?

Actually, the sesame seed oil
is quite strong.

- Sesame seed oil won?
- Yes.

(The first attempt failed
because of the strong sesame oil.)

(He doesn't give up
and goes for a second attempt.)

(Add the truffle oil like before.)

(But this time, add soy sauce
instead of the sesame seed oil.)

(This is not easy.
The second attempt failed.)

(The Korean-style sauce making
goes straight into confusion.)

I can't think straight.

If you add the truffle oil first,
you lose that depth.

If you add the oil first
when making a sauce,

you can’t season it by tasting the sauce
because the oil masks the flavor.

Make the sauce without the oil,

then add the sesame seed oil,

and finish off with some truffle oil.

That'll layer better.

So, I should add soy sauce first?

Yes, add the soy sauce,
vinegar, and sugar first.

You can use the ponzu sauce.

(Making a sauce starts with seasoning,
a totally different approach)

(Takes Su Young's suggestion
and goes for a third attempt)

(3T of soy sauce)

(A pinch of sugar)

(1T of white wine vinegar)

(First, get the seasoning right
by following Su Young's advice.)

(Finish off with 2T of sesame seed oil.)

(What is this taste?)

It's not good?

I'm not sure what this tastes like.

It's because you only dipped
in the oil part on top.

It's good.

- Really?
- Yeah.

It's good. Try it again.

You only had the top part.
You only tried the oil.

Be confident and try it gain. It's good.

Since you said it’s good,
it suddenly tastes better.

Cooking is all about the feel,
but it tastes good.

I wasn't confident earlier.

You weren't.
That's why you barely dipped into it.

Try the actual sauce. Here.

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

- Be confident. It's good.
- I'm glad.

I think it'll taste better than
the one from the restaurant.

I mean it.

Write down the recipe for that one.

It's good. It's really good.

(Korean-style Tartare Sauce)

(3T soy sauce, 1T white wine vinegar,
a pinch of sugar, 2T sesame seed oil)

- It's good, right?
- Yeah.

- It's delicious.
- Kihyun, it's going to be tasty.

(Both the seasoned bacalhau
and the salad are ready to be assembled.)

I need something round.

What do you need?

A mold for the dish.

- We don't have a round mold?
- No.

Can't you use this?

I've thought of using this,
but I can't get this out.

I just used a random cloth from home to...

A grater?

It's a grater and slicer in one.

(Kihyun purchased this himself.)

Can't you use this?

I've thought of using this,
but I can't get this out.

Never mind. I got it out.

Good thing you brought that.

You get to use that as the mold.

I can't believe it either.

Kihyun, you've had a plan all along.

You didn't just being random things.

(Add the bacalhau into the handle.)

(Press the salad inside.)

Please don't fall apart.

(Focusing)

Did it work?

Did it work?

(Succeeds in getting the shape)

Kihyun does it again.

And he gets it done again.

(It's not over yet.)

(The last piece of the puzzle
that Kihyun has prepared.)

White kimchi tartare.

That looks so good.

(Crowning the dish with the most
Korean touch, baek kimchi (white kimchi).

(A perfect harmony of Korea and Portugal)

It's meaningful that you made this
using local ingredients.

- It really is.
- Great job.

You're a genius.

This is insane.

You nailed it.

(White Kimchi Tartare)

(1. Season the bacalhau
with 1T truffle oil, 1/2T pepper.)

(2. Dice 1/3 red, green peppers, pear,
1/2 onion, and chop some parsley.)

(3. Add 3T soy sauce, a pinch of sugar,
1T white wine vinegar, 2T sesame oil.)

(4. Add 2T of the sauce
and mix with diced vegetables.)

(5. Layer the bacalhau and the salad
in order and top with baek kimchi.)

(Kyung Ho and Kihyun's all new Ryu-cipes)

- Appetizer.
- We should eat the appetizer first.

Let's try it.

- I'm curious.
- I'm nervous.

Chef, should I break it down
and have it with kimchi?

Yes, that's right.

With some bacalhau.

This is Korean food.

It's delicious.

I keep reaching for more.

It's the combination of crunchy pear
with chewy bacalhau.

This texture is totally new to me.

This isn't usual.

A taste that makes your molars happy.

That's similar to me.

Guess what I was going to say.

A taste that makes your throat happy.

Every time it passes my throat...

Then it's going to be a taste
that makes your gut happy.

You can feel the joy of swallowing
inside your throat.

The texture's interesting, right?
It has that feel when you're swallowing.

Should I take out the kimchi?

- No, I like the kimchi.
- Kimchi's good.

Kimchi is giving that kick at the end.

Kimchi is important.

You could add more.

More kimchi?

Should I just chop it
like the salad?

Yeah, you could add it like that.

(The baek kimchi balances out
the variety of ingredients.)

Compare to the one we had earlier,

this is much better,

- This suits our taste buds more.
- It suits us more.

I'm excited about this one.

- Let's have some rice.
- This is amazing.

Look at this.

(Time to critique Kyung Ho's Ryu-cipe,
bacalhau rice and soup set)

(Starting with the potato rice
topped with turnip green sauce)

The smell...

- It's insane.
- The smell is unbelievable.

The smell of it makes your mouth water.

Let's try it, Kyung Ho.

(Eyes wide open)

Be objective.

I feel like my eyes are going to pop out.

Why is this so good?

The smell didn't let us down.

It's not letting us down.

It's as good as the smell.

Hey, why is this so good?

How is this so delicious?

The bite of the potato
and the turnip green sauce...

makes it seem
as if I had a bite of a side dish.

There's turnip green in this.

But how does it blend so well?
It tastes so familiar.

Exactly. I never thought
these would go well together.

This and potato rice works.

- It's so good with potato rice.
- Yeah, it worked.

Why is this so good?

It's okay.

Wasn’t that a bit cocky?

"It's okay."

- Thank you for enjoying it.
- It's really good.

How is this so delicious?

How does it blend so well together?

You're right.

This is incredible.

Thank you.

(Dangerously addictive)

This is the best meal I've had today.

- I mean it.
- It's the best thing I've had in my life.

It's that good.

Thank you. Thanks a lot.

Let's try the soup.

This looks so good.

(Trying the bacalhau egg soup)

Let's try it.

(Was he able to save the soup?)

(Pause)

(Silent)

I apologize for this part.

Why is this so fishy?

It's almost...

This was really good earlier.

(It tastes fishy?)

The cod has swam through the soup.

The cod is partying in here right now.

It taste like straight cod.

This is below my expectation as well.

What happened to this?

I didn't expect this at all.

Honestly, I knew something was wrong...

when I first tasted it earlier.

I was already half-way
into cooking though.

I don’t think it’s very well put together.

I can't eat this because it's too fishy.

Did you cook it with carp?

How do we get rid of the smell?

This isn't a smell.

It's just fishy odor.

It's too fishy.

(His first Ryu-cipe
was no easy challenge.)

To begin with, I didn’t have
a good grasp of the ingredient.

I think if you had let it thaw naturally,
it could’ve turned out better.

Let's try the defrosted bacalhau.

Let's try to figure out the fishy odor.

Let's try this.

This is the raw ingredient.

- Is this a punishment?
- The soup can't be more fishy than this.

It shouldn't be more fishy.

Let's try it.

This isn't fishy.

This is okay, but why is this so fishy?

What? This doesn't have
that fishy odor at all.

This doesn't have an odor. It's good.

Does that mean
I added the fishy odor to the soup?

But this is fishy
when the fish doesn't smell.

But inside...

- But the fishy odor in this...
- Why is it so fishy?

None of the ingredients scream fishy odor.

What happened?

(Where did it go wrong?)

- Kyung Ho, I think I get it.
- What is it?

At first, I tried the one on top,

then I tried the one soaked in its juices.

It's fishy.

Then I tried the one soaked in its juices.

- You had to squeeze the water out.
- You had to get the water out.

So when it gets heated,
it develops that fishy odor.

(The three brothers
lacked understanding of the ingredient.)

The juice on the bottom has that odor.

Right? A little bit of that fishy odor.

(Troubled with mixed feelings)

I’ve done some serious self-reflection.

I have completely failed.

I’ve learned that it really hurts...

when a dish
I’ve put so much thought into...

is met with such negative reviews.

I had to have my dish critiqued
by Su Young and Kihyun.

I know it's just between us,
but it was still very nerve-wracking.

So, through that,

I was reminded
to stay humble when it came to cooking.

I was originally
going to mix the bacalhau...

with some starch of sort
so that it holds together.

A Western-style dish, if you will.

But how about stewing it
in some kind of a cream...

and make a creamy bacalhau,
like the gratin we thought was good?

One of the most delicious dish...

was this bacalhau gratin.

They added chopped bacalhau,

so it was soft without being too rich.

It wasn't fishy at all in a gratin.
It was actually tasty.

Hey, why is this so good?

This is insane.

- It's salty and nutty.
- Yes.

Korean people love anchovy broth.

It's kind of similar to that.

It'd be easy for us
to understand that taste.

It'd be something very familiar,
but also unique.

So, I was wondering
how I could work that out.

That was the base.

There's a saying that goes,
"Texture over the taste."

Its texture
could be better than the taste.

If you just fry some pasta
and sprinkle sugar on it,

it makes a great wine pairing.

So, if that crunchy texture
combines with this gratin,

it could make something incredible.

(Bacalhau gratin,
reimagined through Ryu-cipe)

You're adding that much?

I need to deep fry it.

(Next, you need to fry the pasta.)

It'll be okay.

Thirty minutes.

(What's this?)

It's cannelloni.

It’s one of the thickest types of pasta.

(Cannelloni / Rolled lasagna sheets,
a.k.a. hollow tube pasta)

(Or pasta that means "pipe" in Italian)

(Roughly 3cm-wide,
it's known for having a pipe-like shape.)

(Out of the hundreds
of different types of past...)

(Known for its exceptionally thick shape.)

(A special Ryu-cipe
made with a special pasta)

I don't think the oil is hot enough yet.
Is it okay?

This can burn really easily,

so I need to be careful.

That's why I'm using low heat.

It'll burn if I use high heat.

It'll burn in an instant.

(For dry pasta, it’s important to fry it
over medium to low heat.)

It's making me curious.

(As the cannelloni fries evenly
on medium heat...)

(It's time to make the cream base.)

I'm going to squeeze this
so that it doesn't taste fishy.

(Start by squeezing out the water
from the thawed bacalhau.)

I'm going to squeeze this
so that it doesn't taste fishy.

(Quietly)

(The intense stare)

Are you glaring at me?

No, I'm trying to learn from you.

Whoa, why the flinch?

No, I wanted to take notes.

What are you going to write?

I need to squeeze out the water.

I need to squeeze out every last bit.

I get it.
I get where that fishy odor came from.

(Let's begin making
the super simple cream base.)

(Creamy Cod Pasta - Cream Base)

(1. Add the chopped scallions
into a heated pan.)

Are you making scallion oil?

Yeah, that's what I'm doing.

Just frying some scallions
makes it smell good.

(Until the edges turn brown)

This isn't good.

We don't have it?

There's no butter?

(Visibly shaken)

This isn't good.

It's okay.

Olive oil doesn't really go well with it.

Instead of butter?

It'll somehow work out.

(Continues without butter)

(2. To thicken it,
add 1T flour into the scallion oil.)

I've never seen this method.

I should be using butter for this,
but we don't have any right now.

There's nothing I can do.

(It will be much richer with butter.)

(Once the scallion oil
and flour mixture thickens...)

(Add 300ml of heavy cream
and 600ml of milk.)

(Those are basic cream sauce ingredients.)

(Season with 2 pinches of pepper
and 1/2T of salt.)

Smells good.

(Stir so that it doesn't burn
until it thickens.)

I won't go as far as making a roux,
but make sure it thickens.

It's thickening.

(Once it thickens,
what should we add next?)

(Time for the main ingredient, bacalhau)

You're adding the bacalhau
to this right now.

(Make sure there's no fishy odor.)

I'm really curious
as to how it's going to taste.

Remember that gratin we had earlier?

I'm trying to recreate the that
as closely as possible.

(Halfway flavor check on the cream base.)

It need more flavor.

(There's not enough flavor.)

How will he add more flavor?

I almost forgot I brought this.

There's something I always use
in situations like this.

Tuna sauce.

(Tuna sauce, the secret weapon for umami)

When I first started cooking
one-pan pastas,

this was what used
to get the base seasoning right.

This is really salty, though.

It's almost as twice as salty
compared to soy sauce.

You shouldn't add too much.

You shouldn't use the same amount
as soy sauce.

Keep in mind that it's twice as salty
when seasoning with this.

(It deepens and add weight to the taste.)

(Preparing a starch water
for that missing thickness)

(It needs to be thick enough
to hold its shape.)

(The golden ratio for starch waster
is 1 starch to 3 water.)

(4. Add starch water so that
the cream base almost comes together.)

(Adding 5 spoonfuls of starch water)

(After adding the starch water,
stir well.)

(Then, the cream base will come together.)

It's almost become...

like a one big lump.

Let's do a final taste check.

If we're going for a Spanish-style dish,
the seasoning should be just right.

I'm so curious.

(Will he be satisfied this time?)

(Curious anticipation)

(A nod of confirmation)

I think this is quite nice.

(The cream base is done.)

(Meanwhile, the cannelloni
has been frying in low heat.)

Those have turned golden brown.

It's done frying.

This is done.

(Cooling it down on a rack)

So this will get combines
with cream pasta?

- I can't really picture it.
- Right?

I'm going to fill these.

Inside the pasta?

Then once you bite into that crunch,
the filling...

But both ends are open.

Right, but that's okay.

The base won't flow.

(Made it thick enough
so that it doesn't flow)

Should we help?

Want to do it together?

That'd be nice. Thank you.

(Washing their hands
before helping Su Young)

- It's a bit hard.
- It looks fun.

But if you're not greedy,
it'll go in well.

You have to make sure to be adding
pieces of bacalhau.

- Okay.
- Make sure it's fully stuffed.

Empty spaces won't be nice.

- Fill it to the bream.
- To the bream.

Nice. So, like this.

So that it doesn't come out at the end.

(Checking like Kihyun)

This is fun.

- Right?
- Yeah.

You know how family members
gather to make mandu (dumpling)

during the holidays?

- It kind of feels like that.
- It does.

The base seem like some kind of a dough.

(They fill the cannelloni together)

(And quickly finish stuffing
the cream base into the cannelloni)

Now, I'm going to make the sauce.

There's a separate sauce?

This is still just a copy of that dish.

I just changed the look and the texture,
but it's still the same.

Your cooking is always like a drama.

- It has a story.
- It does.

What do people like the most?

It’s one of the best-selling food
in the world.

- Rose spicy chicken.
- Rose.

It'll taste like rose
once I add a bit of spice to this.

He hasn't use the piri-piri yet.

(The piri-piri peppers are 10 times
more spicier than the Cheongyang peppers.)

(Portugal's beloved piri-piri sauce)

(With different spice levels,
every household has its own version.)

(The three brothers got a taste of it
at the local meal master's house.)

It's really spicy, so be careful.

It's very hot.

(One spoonful and boom)

(Got a taste of Portugal's heat)

Su Young, she said it was really spicy.

(Piri-piri sauce makes even Koreans cry.)

(A special spicy creation,
Su Young's piri-piri sauce revealed)

(Creamy Cod Pasta - Piri-Piri Sauce)

(1. Finely chop the bottom part
so that it's not too spicy.)

(You could replace it
with Cheongyang peppers or pepperoncini.)

(2. Finely chop a handful of scallions.)

(Add 2T of sugar)

I'm going to make the sauce
with anchovy fish sauce.

(Add 1T of anchovy fish sauce.)

(Add 5T of olive oil.)

(Add 2T of piri-piri powder.)

(Add a smoky flavor.)

(This sauce is today's kick.)

(Finish it off
with some thinly sliced scallions.)

(Cover the cannelloni with the sauce,
and it's done.)

(The first bite will shock you
with the spicy sauce.)

(The the chewy cream and the crunchy pasta
will fill your mouth.)

(If you sprinkle some salt,
it'll make the texture more interesting.)

(Su Young's Ryu-cipe
Creamy Cod Pasta)

(Creamy Cod Pasta / Cream Base)

Let's try it.

Dip it in a bit of oil.

Bon appétit.

I'll give it an honest review.

(The crunch makes your mouth water.)

(Crunch)

(How will Su Young's Ryu-cipe taste?)

The taste keeps changing in my mouth.

How is this happening?

I can feel all the textures in my mouth.

I think the texture is really nice.

The first bite of this crunch
makes you happy.

- This is on another level.
- You're right.

It turned out better than I thought.

I can taste lots of different flavors.

There's depth.

It's hard to describe it in one word.

So, from the first bite,

it has that light and crunchy texture
from the pasta.

Then, this chewy...

It's a bit chewy, right?

This chewy mixture
is a burst of creamy flavor,

then there's suddenly spice...

Then, out of nowhere, bacalhau?

Bacalhau?

But that entire process is very smooth.

- Yeah?
- Yeah.

I mean, it's not as light as that,

but Sun Chip from Orion.

- It kind of tastes like that too.
- It does have that.

And a bit of Goraebab
(Puffed, crunchy snack).

I was honestly going to say it's bad
if it was bad.

Really?

But even though
this is my first time having this,

it's tastes familiar and delicious,

so I have nothing else to say
other than that this is delicious.

- Thank you.
- Thank you for this.

I can even taste the bacalhau.

This must be why
people can't stop talking about you.

You make it look so tasty. That's why
people can't stop talking about you.

Same with Kihyun.

(Ryu-cipes executed
on the first night in Porto)

(A new day slowly dawns
on the second morning in Porto.)

(The 3 Brother's "Screening Star's Life"
The second day of studying abroad)

Where are you going?

Yes, right.

I'm going jogging.

Do you always go jogging?
Is it your routine?

Yes, going for a jog
gives you a fresh start to the day.

You feel better that day,

and you can mentally go over
your to-do list.

This is how I usually start my day.

How long have you had this routine for?

Well, it's 2025 now, so...

I'm 45 years old this year,

so it's been about two days.

I started yesterday.

I'm thinking of continuing this routine.

You've had this routine for a while, huh?

Yes, thank you.

(On the second day of jogging,
they head out for a morning jog.)

Let's go.

Running will make you hungry,

- and being hungry will make you cook.
- That's right.

I workout to eat too.

(On the second day of studying abroad,
the three brothers start by jogging.)

Wait, this is kind of cool.

Loosen those hip flexors.

Yeah, you need to stretch
your hip flexors.

We look like professional athletes.

This is nice.

The weather's perfect.

Nice.

I'm already out of breath.

- Already?
- Yeah.

- Are we at a high altitude?
- Are you serious?

I lifted my legs really high
to loosen those hip flexors.

Goodness.

How nice.

- There's some kind of mineral spring.
- That's a spot.

You can't drink that.

You can't drink that.

(Glancing)

(Glancing)

(No, I shouldn't drink it.)

(Huff)

This is nice.

Good morning.

(While Kyung Ho has fallen back...)

(The elite youngest Kihyun is sprinting.)

(Elite-level stamina that never quits)

(Charging his energy with the bright sun)

This is amazing.

I think I'd run every day if I lived here.

(A refreshing start to the day
awakening the calm morning)

This is unbelievable.

So amazing.

(Building their endurance
for studying abroad)

Good morning.

(Swoosh / Awkward)

Should we take a photo?

It's blinding.

(Three brothers, Luís I Bridge,
Morning jog done)

(Once quiet streets...)

(Begins to bustle
with the sound of busy steps)

I think the francesinha will be aimed
at a younger palate.

- I think so too.
- I get that vibe.

Apparently, it's a popular place
among the Gen Zs and Millennials.

I'm really looking forward to it.

I'm really excited.

- Gosh!
- This hill is really pretty.

The smell...

Let's go eat some delicious food.

(Lured by the smell,
they arrived at the restaurant.)

There are people lined up over there.

We should've come before it opened.

- That's a line?
- Yeah.

I heard that people don't really
line up for things in Portugal.

- I guess this place is that good.
- Yeah.

(The food that starts
the morning in Portugal)

(The star of Portuguese mornings)

(Study the mornings in Portugal.)

This is a smell of meat.

- Hey, I'm hungry.
- I'm so hungry.

This is the smell of grilling meat
over an open fire.

The smell of barbecue
when you go camping.

- Grilling with charcoal?
- Yes, that exact smell.

The smell of wood burning
and stuff?

Yes, I think so.

We're going in.

(The two brothers enter
after waiting in line.)

(The restaurant is full of customers
as soon as it opens.)

Can we order?

(Ordering done)

I think it's going to be good.

Kyung Ho, it's been so long
since I've been to a place like this...

where you just stand while eating.

(The food is already here?)

What's this?

This looks good.

Kyung Ho, it's been so long
since I've been to a place like this...

where you just stand while eating.

(Done in 10 seconds,
this is Portugal's fast food.)

(A secret spicy sauce
passed down through generations)

(Thin slices of pork
are cooked in the sauce.)

(And sandwiched into a bread.)

(Only took 10 seconds to
get a first taste of Portugal's morning)

(Bifana / A sandwich
filled with pork simmered in hot sauce)

Kyung Ho, the smell is...

- This is jeyuk (spicy stir-fried pork).
- It is.

Let's try it.

(Bifana that gives of the aroma of jeyuk)

Bon appétit.

(A big bite)

How is it?

- I love it.
- It's amazing, huh?

- We have a same tasting dish in Korea.
- Yeah? Really?

It's called jeyuk bokkeum.

- Delicioso.
- Thank you.

It's jeyuk bokkeum without the vegetables.

And without the sweetness.

The meat tastes like pork belly.

Thinly sliced pork belly.

- It's daepae pork belly.
- It does have that taste.

They made jeyuk with daepae pork belly
(thinly sliced frozen pork belly).

So, it tastes very familiar to us.

It's salty. It's spicy and salty.

It's basically jeyuk without any sugar.

That's exactly right.

Even this bread...

It feels like a baguette,

a softer baguette.

It doesn't have much flavor,

but I feel like I could eat tons of this.

It's perfect for making a jeyuk sandwich.

(A combination of soft bread
with jeyuk bokkeum)

It's kind of like European bánh mì.

You're right.

It's European bánh mì.

The spice tastes very familiar,

but I think...

it's piri-piri sauce.

This is piri-piri?

Is that piri-piri in that?

Gosh, Kyung Ho...

(It's already my second day, you know)

Portuguese people
must really love spicy food too.

It’s exactly what Koreans would love.

It taste more like Ronaldo than Messi.

It's like going for a mid-range shoot
without even dribbling.

Just blasting it straight.

- As if being sucked in.
- With no spins.

("Bifana isn't complex like Messi,
but direct and bold like Ronaldo.")

(Kihyun, studying abroad)

It's weirdly addictive.

With just a slight Korean touch,

I think this can become totally Korean.

It's here.

(Jaw drops for this next dish)

I'm curious about this one.

(The second taste of Portugal’s morning)

(Put a slice of ham on a piece of bread.)

(Add 2 sausages.)

(Then bacon and other meats)

(Add cheese as well)

(Go all in)

(Cover it with more cheese.)

(First, fry it in an oven.)

(Then, add a sunny-side up egg
and some secret sauce.)

(Francesinha)

(Various meats and cheese sandwiched
into a bread, an iconic Portugal dish)

It smells sweet.

It smells
a bit like tteokbokki (spicy rice cake).

(Pop the yolk like a foodie.)

It's sunny-side up.

(The yolk flows like a river.)

Nice.

(The yolk flows like a river.)

(Cut it in half.)

This is that "artery-clogging burger."

(If you cut it in half,
the jus and the sauce oozes out.)

It looks good.

They threw in everything
that you just can't go wrong with.

The smell is oddly comforting.

(Francesinha with next-level anticipation)

Goodness.

- Very good, huh?
- Ta' bon.

(A smile spreads across his face.)

(A nod of satisfaction)

I definitely thought...

it was going to be sweet
like tteokbokki...

because it smelled like it.

- It's a bit different from the smell.
- Yeah.

I was anticipating something sweet,
but it's not sweet.

It's not sweet,

but this rich taste of cheese hits you...

with a blast of thick spiciness,

and it’s pure bliss in your mouth.

I mean, anyway,

it's good.

It's interesting.

It's something unfamiliar but delicious.

It makes me think
that this is interesting.

It's as if you forgot
the budaejjigae (army stew) on your stove.

So, when you came back to it,
it had reduced-down.

But if you scrapped what was left of it,

and eat it with bread,
it would taste like this.

That's so true.

This taste like budaejjigae.

(Like savory, reduced-down budaejjigae
paired with bread.)

Because the ingredients are...

ham, bacon, sausage, and cheese.

It's everything
that goes into a budaejjigae.

That's true.

Is it like a hamburger
dunked in budaejjigae?

I think you can think of it like that.

("Francesinha tastes like a
hamburger in a budaejjigae.")

(Kyung Ho, studying abroad)

This was fun.

I feel like we've learned a lot.

It's a great start to the day.

(Meanwhile, Su Young is out
without the brothers.)

What a cool place for a restaurant.

(Su Young is here to learn.)

(A man warmly welcomes Su Young.)

(Michelin stars
are given to the best restaurants.)

(A star chef who has held 2 Michelin stars
for seven consecutive years.)

(Rui Paula /
A Portuguese Michelin star chef)

(Portugal's king of fine dining)

(In his hands, even food becomes art.)

(An email from Rui)

(Dear Ryu Su Young)

(Please visit our restaurant.)

(I'll show you the taste of Korea.)

I like Korean cuisine
for its long history.

(A fantastic collaboration
between Korean and Portuguese cuisine)

(Dongchimi Lobster Soup / Dongchimi broth)

(Kimchi Cauliflower / Kimchi seasoning)

(Dongchimi Ice Cream / Dongchimi)

(A taste of Korean food in Portugal)

(What kind of a Korean cuisine
will he show us today?)

(Su Young is in
a 2-star Michelin restaurant.)

Gorgeous.

(Tasteful interior)

(Luxurious dining hall)

(And hiding in the very back...)

(The 2-star Michelin kitchen)

(Su Young has entered
the 2-star Michelin kitchen.)

The kitchen is very clean.

(For this 2-star chef,
a clean kitchen is non-negotiable.)

Here is the charcoal we use for cooking.

This looks like
some kind of high-quality white charcoal.

(A true 2-star chef pays attention,
even to the charcoal.)

This is kimchi jeon.

(This is kimchi jeon?)

I made it for you.

(Kimchi Jeon Taco)

(A special dish created for Su Young)

(A creative twist on classic kimchi jeon)

(Korea meets Portugal.)

(Kimchi jeon taco made by a 2-star chef)

(Can't help but smell it
as curiosity is out of the roof)

We're going to cook with this kimchi.

(Kimchi is the key ingredient
of kimchi jeon taco.)

Did you make this kimchi yourself?

(Of course)

We tried to respect
the original recipe of kimchi,

and just used
various ingredients from Portugal.

We’ve done our best
to create kimchi in our own style.

Could I try some?

(What does kimchi
made by a 2-star chef taste like?)

This is definitely kimchi.

We call this kind of kimchi,

baek kimchi (white kimchi).

"Baek" means white.

Branco kimchi (baek kimchi).

(It's definitely baek kimchi.)

You're an honorary Korean.

(This is a walk on the cloud!
I'm a 2-star chef.)

(Add the 2-star chef kimchi into a bowl.)

(6T frying mix, 3T flour, 1T sugar)

(A tip from a 2-star chef)

(If you add oil to the batter,
it becomes softer.)

(Olive oil has a strong scent,
so use a regular cooking oil.)

(Mix well so that
the oil doesn't separate, and it's done.)

I'm going to fry is batter like this.

(How does a 2-star chef cook kimchi jeon?)

(Using a waffle machine
to cook kimchi jeon?)

This is how he makes taco?

Usually, when you're making
ice cream cones...

(Usually, the waffle machine is used
for making ice cream cones.)

Exactly.

- It smells good.
- Yes, it smells good.

He made tacos with kimchi jeon.

(The kimchi jeon
is nice and golden brown.)

It smells like Korea.

(Press the kimchi jeon with a round mold.)

(Cut off the excess.)

(Shape it into a tortilla
and let it cool.)

This is how you make the shape.

Chef, where did you get this idea from?

I made it into a taco
so that it's easier to eat in one bite.

Different perspectives
really do lead to different approaches.

(A fresh perspective
created this kimchi jeon tortilla.)

This looks like Korean sweet shrimp.

(Let's make the filling for the tortilla.)

(Shrimp, scallop, lobster)

I grilled the seafood here.

(Grilled seafood for the filling)

It's salty, so taste just a little.

(What will a scallop
grilled by a 2-star chef taste like?)

It's been evenly cook through.

It's so soft.

If you mess up,
scallops can get tough.

It's not tough at all.

It's incredibly soft.

(As expected, perfect seafood grilling
done by a 2-star chef)

- Good?
- Very good. Very tender.

Of course,
taste is important when cooking,

but the doneness of fish or meat
is just as important.

(Totally agrees)

Yes, it's perfect.

It's been cooked to perfection.

I'm going to make the filling
with this now.

(Scallops)

(Lobster)

(Add the shrimps)

This is a specialty mayonnaise.

(No words are needed here,
so just give it a taste.)

(What does a mayonnaise taste like
made by a 2-star chef?)

It's totally different
from a regular mayonnaise.

My version is more balanced.

Was honey added to the mayonnaise?

I used mustard, lemon,
and shrimp heads.

(You can make a 2-star chef mayonnaise
if you only have these 3 ingredients.)

It's a mustard-based sauce
with the richness from the shrimp head.

It has a hint of Asian influence...

since he used mustard.

To make it easy to understand...

What was that Korean-Chinese dish called?

It's like the upgraded,
smoother version...

of the yangjangpi
(assorted veggies and seafood) sauce.

It's yangjangpi sauce
but smoother, bolder, with less acidity.

I'm starting to feel a wall,
so I'm slowly stepping back.

He's in a different world.

The way he approaches...

It's so interesting.

(Add a generous amount
of the mayonnaise to the seafood.)

(Mix thoroughly to coat everything.)

Now,

you need to add this lemon.

(Is this lemon special?)

This is the lemon I saw earlier.

These are the lemons I use.

Gosh, what do you call this?
Preserved lemon?

Yes, salt, water, lemon...

(This lemon is a great ingredient
in this kitchen.)

(Lemon salt recipe
used by a 2-star chef revealed)

(1. Prepare lemons with thin skin.)

(2. Leave 1cm on the bottom
and cut into it like a cross.)

(3. Fill the slits with plenty of salt
and let it sit for 30 minutes.)

(4. After, squash the lemons
and crush the flesh with your hands.)

(5. Put the lemons in a jar, add more salt
and lemon juice, rest for around 20 days.)

(It's a tip from a 2-star chef
is to use this instead of salt.)

Try just a little.

It's definitely different
from a regular lemon.

It's really salty, but...

(A very soft texture)

The rims tend to be bitter,
but I don't taste much of the bitterness.

This really works.

(Enhance the flavor
with the saltiness from the lemon salt.)

This is the white stem part of a bok choy.

He chopped the white stem part
of a bok choy.

He diced them into tiny cubes.

That made the texture very crunchy.

You get a burst of freshness.

I think he used bok choy because it has
a better texture than napa cabbage.

(Stir well to combine,
and the filling is done.)

(Should we fill the tortilla?)

(Stuff the filling inside.)

(As expected from a 2-star chef,
finished with meticulous details.)

Thank you.

(Beautifully plated,
the kimchi jeon taco is now complete.)

(Crispy kimchi jeon
brings out the Korean flavors.)

(Every ingredient is there for a reason.)

(Add the taste of Portugal
with the perfect filling.)

(A 2-star chef's kimchi jeon taco
is done.)

(Finally gets to taste a dish
cooked by a 2-star chef.)

This smells like Korea.

But there's Portugal inside.

It's Korea embracing Portugal.

This is really kimchi jeon.

Totally Korean.

This is a Korean-style taco.

Regular tacos use corn tortillas.

They use corn flour,

but even this shell is a dish itself.

No words are needed.

(It's delicious.)

(I made it, so of course it's good.)

(Rui, you're the best.)

Chef, you're a genius.

Shrimp, these sweet shrimps and scallops.

It's already delicious.

But this mayonnaise is different.

The richness from the shrimp
has been added to the mustard.

And lemon is important.

Other parts
that could taste a bit too rich...

It attacks those precise points.

So, it does have an Asian touch,

but it's a completely Portuguese dish.

It doesn't taste boring.

- Is it good?
- Very good.

It's very delicious.

(Eyes wide open)

The most important thing when cooking

is to do it with love,
care, and sincerity.

I totally agree with you on that.

He was incredible.

He’s the head chef at a restaurant
with a long history.

And he cooks amazing dishes.

That was really awesome.

Also, I was surprised.

How is he able to create something...

very familiar yet unique,
and also delicious?

It made me see Portugal in a new light.

It was tastier than anywhere else.

Now, it's time for you to cook for me.

Honestly, after tasting your food,

I don't think I can cook anything.

I don't think I can.

Goodbye.

(Tries to leave)

I've lost my confidence.

I'm from Korea,

so I'll prepare a very simple dish

that I think is Korean cuisine.

(What will Su Young make?)

I'm a bit nervous.

(This has never happened before.)

(Su Young takes on a new challenge.)

(A master of easy and simple recipes)

(Su Young's dishes
have always been approachable.)

(Now, forget about all that.)

(Upgraded from studying abroad)

(Newly reimagined)

(Su Young's fine dining)

Is this a flower?

(What did Su Young make?)

(It will be revealed next week.)

(The younger brothers are on a quest
for new flavors.)

(A dessert heaven is in front of them.)

(Dessert-holic)

You're going to make dessert?

Yeah.

(For the second day Ryu-cipe,
the elite brother takes on baking.)

(Kihyun's first attempt at baking)

(But he's suspiciously good.)

Why is this good?

(The second brother is super nervous now.)

(The Cooking Fairy struggles.)

(All in pursuit of a single,
flawless taste)

This is unreal, isn't it?

(Time for the first brother to shine)

Goodness, what is this?

(The Ryu-cipes have been elevated
by the three brothers.)

The quality became insane in just a day.

You wanted to taste the Ryu-cipes, right?

The three brothers will go to you.

Not because we made it,
bit isn't it actually delicious?

It tastes familiar yet unique.

Why?

Because we added our own kicks
to the Ryu-cipes.

Come meet the three brothers.

- Hurry.
- Come.

- Come.
- Come right now.

- The food's getting cold.
- No.

Dramaday.me