All language subtitles for Delicious.Rendezvous.E26.200528.720p-NEXT

(Last week, Mr. Baek and his best pupil came to Yongin.)

(Yongin is the third largest producer of this main ingredient, )

(the white radish.)

(They enter the place where the radish grows.)

(However, )

(they are flabbergasted.)

(The greenhouse is full of radishes ready to be discarded.)

(What happened to Yongin white radishes?)

(Delays in school openings have hit school meal suppliers hard.)

(School openings have been delayed due to COVID-19.)

(That is why the sales of white radishes for school meal...)

(have ground to a halt.)

(There is no telling when schools might reopen.)

You couldn't harvest the radishes, even though they're ready, right?

(The radishes aren't being watered to slow down their growth.)

(Having passed their regular harvest period, )

(the Yongin radishes keep growing, just like the farmers' worries.)

(We'll make something out of the radishes.)

(They will create something out of the radishes.)

(They've called on one man to help them create this something.)

(Introducing the special guest, Cho Kyu Hyun of Super Junior)

(The first dish they tried was Yongin radish rice.)

This is the best dish I've had so far.

(The second dish was pork radish soup.)

This is awesome.

(The third dish was radish tteokbokki.)

The white radish was the main ingredient after all.

(Everyone is amazed by the food.)

(Taking these three dishes made with Yongin white radish, )

(they're coming to create something delicious.)

(The morning after finishing their radish research)

(The sunlight is warm, )

(and flowers perfume the air this morning in Yongin.)

(What is the morning fairy Na Eun doing right now?)

I will go off...

to buy some meat...

right now.

(Early in the morning, the morning fairy is off...)

(to the traditional market to buy pork for cooking.)

- Hello. - Welcome.

- Hello. - Hello.

- I need to buy some pork. - Yes?

Can I get some pork shoulder and some ham, 500g each?

- 500g each? - Yes.

(As requested by the morning fairy, )

(the butcher prepares the pork shoulder and ham.)

Is it all right if it's a little more than you asked?

Yes.

- Shall I cut them into slices? - Yes, please.

(Getting a bit more is one of the pros of a traditional market.)

(Slicing)

(She takes a peek.)

Looking at all this meat...

makes me want bossam and pork trotters.

I'm hungry.

- Here you go. - Thank you.

Would it be all right to pay using the "Mobile World Voucher"...

- with my phone? - Of course.

(The "Mobile World Voucher" helps keep traditional markets going.)

How much is it?

- It's 10.2 dollars. - Here it is.

All right.

Thank you. We'll eat this well.

Mission complete.

(Meanwhile, the rest of the Produce-avengers are...)

- Let's go. - Are you ready?

- Can I start off? - We're all ready, Mr. Baek.

- Hee Chul should have come jogging. - Jogging.

- Jogging. - Jogging.

- You went jogging? - Morning jogging.

From now on, when we come down to the countryside like this,

I know we're making a lot of food ourselves,

but I think we can also go to local markets or restaurants...

and eat there sometimes.

There are a lot of long-established stores at the markets.

There are so many good places,

from fried chicken made in an iron pot to hand-cut noodles.

Things like that.

(That sounds delicious.)

Even though I ate so much yesterday, I'm hungry now.

Is it because I ate a lot yesterday?

If you eat a lot, you get hungrier.

That's why...

for today's breakfast,

Did you do some research?

I was thinking about doing a spicy dish, like stir-fried noodles.

- Yesterday, - I want something with soup.

you made us the radish soup,

it was really refreshing.

Does that mean you're making soup?

So what did you decide to make?

I wanted to make the soup refreshing by using radishes,

and add ramyeon into it.

But won't that take way too long to cook?

At the very end, we can add a ton of scallions,

and have real radish scallion ramyeon.

- That already exists, you know? - That's right.

But this will be the real radish scallion ramyeon.

That's right.

Is it better to take the radish out like what we did yesterday,

or is it better to keep the radish so you can eat it in the ramyeon?

In other words, after making the radish broth,

- should I take the radish out? - The thing is,

radish is a sensitive ingredient.

If the flavors are too strong, you won't taste the radish,

- so it won't be refreshing. - I see.

So if you're trying to make ramyeon...

using radish broth,

since the ramyeon seasoning is a strong flavor,

you have to find a way to strengthen the radish flavor.

You can fry the radish, for example, to concentrate the flavor.

- A poached egg would be nice. - Yes, a poached egg.

(I'd love a poached egg in my ramyeon.)

(A poached egg...)

(on top of radish scallion ramyeon...)

(would be the icing on the cake.)

Kyu Hyun, you can make the poached eggs then.

- What? - Do you know how to make them?

You brought it up, so you should take responsibility.

Oh.

(Fine, in that case...)

I'll make super poached eggs.

This morning, we'll have Super Junior ramyeon.

- The Super Kitchen. - Make me a poached egg.

If you break the yolk...

and mix it in with the noodles...

(Today's breakfast is Super Junior's radish scallion ramyeon.)

Today's breakfast is brought to you by Super Junior.

(They decide on their breakfast, )

(and arrive at today's Gourmet Food Meeting spot.)

It's a tech center? It says Agricultural Technologies Center.

The Agricultural Technologies Center.

- Thank you for driving, Mr. Baek. - Thank you.

(The Yongin Agricultural Center)

We're here.

Let's work hard today too.

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

(This is the place where they will use Yongin radishes...)

(to create and serve a diverse array of flavors.)

It's so nice in here.

(Amazed)

(Mr. Baek looks around the gourmet dining hall first.)

(Mr. Breakfast Baek heads to the kitchen.)

It's nice in here too.

We have ramyeon there.

(He inspects the kitchen where he'll be making breakfast.)

They have a large-scale pot too.

It must be the canteen.

Wow.

(He checks everything carefully.)

(While the two Mr. Baeks inspect everything carefully, )

Let's take a look.

- Hello. - It won't stick to the pot.

Using this method,

you can make several poached eggs in a single pot.

However, don't put all the eggs in at once,

- What's that sound? - I'm watching YouTube.

YouTube.

(This man has learned all his cooking through videos.)

(Cyber Kyu)

Then the water temperature can drop suddenly.

In that case, you should wait...

until the water temperature rises...

before putting the egg in the pot.

Wait a minute, I can just ask Mr. Baek.

Why am I watching this?

You've always been an online pupil.

You can keep studying virtually.

What am I doing when Mr. Baek is right there?

Mr. Baek, there are different ways of making poached eggs.

People make them by using the whirlpool method...

- Or using a ladle. - Right.

or using the ladle and gathering up the pieces gently.

It doesn't matter, but the whirlpool method might be easiest.

- Really? - If you use the whirlpool method,

the shape will end up a little wider.

With the ladle, it's hard to pour it out.

(It can be hard to get the egg out if you use a ladle.)

(Which method will Kyu Hyun choose?)

I'll just try them all.

So you guys julienne the radishes and prepare the breakfast,

and I'll be waiting outside.

Okay, you should go rest.

(The Super Junior breakfast-making officially begins.)

(Kyu Hyun tries making a poached egg.)

(He adds vinegar before the water comes to a boil.)

- Yes, here's the vinegar. - Isn't that too much?

They said to add a lot.

(Vinegar makes proteins congeal.)

(When the water starts to boil, )

(he uses a spoon to start the whirlpool.)

(By spinning the spoon, a whirlpool forms.)

(When the whirlpool is complete, )

(Plunk)

(he adds a raw egg.)

(Add the poached egg to the center of the whirlpool.)

(Spinning)

(Is this right?)

Is it done? The poached egg?

It's my first try.

If it works, I'll use this method.

(The egg, which spun along with the whirlpool, )

(will be revealed in its final form in just a few moments.)

(It comes together as an oval.)

(Wow, that really worked.)

(He takes the rounded egg, )

(and takes it out carefully, so as not to break it.)

(He's trembling in case it breaks.)

Mr. Baek, would you call this a success?

(He is nervous.)

You did well.

(Kyu Hyun's first poached egg passes the test.)

You have to keep it submerged in cold water.

Cold water.

If you don't, it will be overcooked.

(He coolly leaves.)

(He places it in cold water, as Mr. Baek instructed.)

(He leaves it to the side, ensuring the yolk won't be overcooked, )

(and moves on to the next poached egg.)

(Meanwhile, in the dining hall...)

Hey, Na Eun's here.

- Hello. - Hello.

(Na Eun comes in after running errands.)

- You're early. - Where were you?

- I was out running errands. - I saw you coming.

Did you use the "World Voucher" to buy it?

Yes, I did.

We have to promote the "Mobile World Voucher" a lot.

It's there to help out vendors in traditional markets and shops.

(She looks into the kitchen to find...)

- Hey. - Hello.

Hello.

- Kyu Hyun. - What?

Have you listened to April's new song?

Of course I have.

Then, 1, 2, 3, 4.

(He sings the melody.)

That's right.

He even got the choreography right.

Na Eun, do you know who this is?

Of course I do, I even went to see his musical.

Oh, really?

- We took pictures together too. - That's right.

Na Eun, Hee Chul said he's going to make ramyeon with radishes today.

- Radish ramyeon? - Yes.

Should I help you with that?

No, you'll hurt your hand.

(Forget the Hee Chul of the past.)

(He's no longer the same man...)

(who grimly pulled on rubber gloves and only did the dishes.)

(Mr. Breakfast Baek's How to Make Radish Scallion Ramyeon)

(Mr. Breakfast Baek's How to Make Radish Scallion Ramyeon)

(Chapter One: Julienning the Radish)

(This ensures the texture goes well with that of the ramyeon noodles.)

(He juliennes the radish into short pieces.)

(He preps the radishes with no hesitation.)

(I'm the knife master of Delicious Rendezvous.)

(He finishes prepping the entire white radish in no time.)

(Kyu Hyun finds this side of Hee Chul unfamiliar.)

(Mr. Breakfast Baek's How to Make Radish Scallion Ramyeon)

(Chapter 2: Making the Broth)

(First, add perilla seed oil...)

(to the pot where the ramyeon will be cooked.)

(He listens carefully to the recipe tips Mr. Baek gave on the way.)

(For example, start with perilla seed oil.)

(I see, perilla seed oil.)

(He didn't let Mr. Baek's tip slip past him carelessly.)

(Mr. Breakfast Baek starts cooking exactly as instructed.)

(After sauteing garlic in the perilla seed oil, )

(he adds the julienned radishes.)

(He sautees everything to get the radishes to release liquid.)

(He's pretty good.)

Na Eun, can you add the anchovy sauce?

(Add some anchovy sauce to the sauteed radish.)

Can you get me some water?

Two bottles?

(Mr. Breakfast Baek now starts to boil the broth for deeper flavor.)

(He peeks over.)

(Is this the same Hee Chul I know?)

(Once the water boils, add the seasoning and noodles.)

(It is brutal to watch at this hour.)

This is really...

just radish scallion ramyeon.

(Once the noodles are about halfway done, take them out first, )

(and portion them into single-serving bowls.)

What about the soup?

(After apportioning the noodles, Mr. Breakfast Baek moves on...)

(to prepping scallions to add to the ramyeon.)

(Mr. Breakfast Baek's How to Make Radish Scallion Ramyeon)

(Chapter 3: How to Enhance the Scallion Flavor)

Hee Chul really has improved in his knife skills.

(Once the scallions have been chopped, )

(add them to the broth.)

That looks delicious.

(Continue boiling the broth with the scallions.)

I can just tell it'll taste good.

(In the meantime, )

(Kyu Hyun is making the last poached egg.)

I don't think this one turned out well.

- What do you think? - It looks good.

You're really good at this, it's a hard skill to master.

- That's good. - What are you doing?

Nice.

It feels nice.

Now that they can do everything on their own.

I can just take a nap.

It's almost done.

(Super Junior made breakfast without Mr. Baek's assistance.)

This ramyeon is incredible.

It smells so good.

I haven't smelled any ramyeon like this before.

This ramyeon is incredible.

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

- Thank you for the food. - This looks great.

- This is amazing. - Even...

the poached egg looks amazing.

You're praising your own cooking?

(Mr. Breakfast Baek's second dish, Yongin Radish Scallion Ramyeon)

(He tries the soup first.)

(In awe)

(In awe)

(The team leader Mr. Baek...)

(and the youngest member Na Eun...)

(all immediately take another mouthful of...)

(the Yongin radish and scallion ramyeon.)

(It's specially tailored to Drunk Kyu's taste.)

It's almost sweet.

(The soup is sweet and spicy.)

(Amazed)

Hee Chul.

This is the real radish, scallion ramyeon.

(Their reaction is...)

It's art.

(better than the webfoot octopus ramyeon.)

(Meanwhile, the man who cooked it...)

(Pretending not to listen)

(Pretending not to care)

(He pretends he can't hear.)

It's so good.

(But he can't hide his grin.)

(The radish and scallion ramyeon captivated all with the soup.)

(Now it's time to eat for real!)

(Wow)

(The current and previous group singers...)

(all are currently off their weight-loss regime.)

(Mr. Baek and his best pupil who appreciate good food...)

That's good too.

(dip the noodles in the poached egg.)

I shouldn't eat this much.

(Drunk Kyu dips his egg in the broth.)

(Simultaneous yums)

Hee Chul, I was moved yet again.

This is a huge success.

Thank you.

It's better because it's not too spicy.

- Was last week's harder to cook? - Perfect.

It took less time today.

He said "perfect".

(His first-ever praise for cooking)

I can taste the radish in this.

(It's really perfect.)

Wow, it's killer.

The poached egg is great too.

(Yongin's radish and scallion ramyeon)

Kyu Hyun should get a chef's license.

No. From now on, I won't criticize poached eggs.

- You loved them more than anyone. - It's so good.

I feel dizzy.

The flavor from the radish combined with the condiments...

just beat everything else.

If you just boil the radish,

the flavor will be too weak.

It worked because we cooked it first.

In perilla seed oil.

(I see.)

The funny thing is, we said that this show and...

"Baek Jong Won's Alley Restaurants" are different.

But now that I do both, the shows have a connection.

Right now in "Baek Jong Won's Alley Restaurants",

(The two programs are connected?)

I'm dealing with two snack food shops.

In one area. That's not easy.

That show is about helping struggling restaurants.

- Yes. - It would be nice...

if they could use the ingredients we promote.

- That's right. - So actually,

I sorted out one snack food store...

by calling Se Hyeong and telling him to...

make leaf mustard gimbap.

That and menbo-apples.

They sold tempura and happened to be selling menbo-apples.

But it didn't taste as good as what you made.

I'm on "Baek Jong Won's Alley Restaurants".

(He really was on.)

("Baek Jong Won's Alley Restaurants")

(Exactly as Mr. Baek taught him!)

(Kinder than Mr. Baek!)

His explanation is so simple.

Was mine hard?

(Was mine hard?)

(And yesterday.)

(Even handsome Dong Jun was spotted in the alley.)

- Thanks for the meal! - Thank you.

We'll make radish rice, pork radish soup, and radish tteokbokki.

Come up with names.

Will you put Only Radish Tteokbokki first?

(Gourmet Food Meeting's first radish menu)

Only Radish Tteokbokki.

(Cooked without water and only with radish)

(Only Radish Tteokbokki)

And then? A refreshing...

In Daegu, there's...

a refreshing codfish soup.

- Refreshing Radish Soup. - It sounds good.

- Refreshing Radish Soup. - Refreshing Radish Soup.

(A delicious rendezvous of Korean pork and radish)

(Refreshing Radish Soup)

(A perfect companion to the refreshing soup)

(Anyone can enjoy it without a problem.)

(What will they call the rice?)

Red flavor, red radish

I'm curious, honey.

Shall we get to work, then?

(The three-course radish meal)

(They all start with cutting up radishes.)

(What are the large slices for?)

(Chunky pieces for the soup)

- Shall I chop too? - You stir-fry. Come here.

Pork.

Pork.

For the rice.

- Cook when it's heated. - Okay.

(The low-fat pork cuts that Na Eun bought)

What is this for?

- For the soup. - The soup?

- It's pork soup? - Yes.

- Lower heat. - Lower?

To this, add soy sauce and broth.

(Drizzling soy sauce)

Now stir.

(Stirring)

(When the meat is well-seasoned with the soy sauce, )

(add a lot of water.)

Is this it?

(Now add the radish chunks.)

Be careful.

(Season with a little salt)

I'm curious. I want to taste it.

- No! - Taste it.

(It's Na Eun's first taste of radish soup with pork.)

(Slurp)

Isn't it nice?

- It's refreshing. - Seriously.

(She admits to it.)

It's so good. It's amazing.

(Refreshing Radish Soup is done.)

- Na Eun. - Yes?

Sing your new release.

- Our song? - Yes.

Sing it for us. Mr. Baek...

We only listened to the recording in the car.

I'll show you, then.

This is the stage.

- Everyone. - Stop cooking and watch.

1, 2, 3, 4.

Think of me as often as.

The number of stars in the sky.

Then I'll love you even more.

(Keep young, kid.)

(Smiling like a dad)

I will remember...

Look at me too.

(38-year-old Hee Chul fishes for compliments.)

Don't!

(They're like real siblings.)

That hurt.

- Kyu Hyun. - What?

Sing for us.

We haven't asked yet.

I was going to say so. Hee Chul makes everyone sing.

Kyu Hyun, sing "At Gwanghwamun".

(Getting into character)

Today.

Okay. Do you see the three bottles of water?

Mr. Baek, I'm too...

He just started to sing...

and you cut in with three bottles of water.

Kyu Hyun, you were going to sing? I'm sorry.

- Is this why you said don't care? - No, no.

(I didn't know you were singing.)

Sing again.

- It's okay. - Sing!

- Sing, sing, sing. - Sing.

And go.

(Sighing)

(I feel bad now.)

Today, like a fool

I stood still in the spot.

When it rains.

Oh, not with a knife.

He looks like a real singer.

(I've been singing for 14 years.)

Na Eun, get a large pot.

You just watch.

(Second dish, radish rice)

(Low-fat Korean pork goes in first.)

(Add to that the radish that Se Hyeong...)

(cut into cubes for the rice.)

Mr. Baek.

- Pour it in. - All of it?

All of it.

This is cooked together.

Turn on the heat.

- Water too? - All of it.

(Adding water before cooking)

The radish for the rice is seasoned with soy sauce,

chili powder, sugar.

(Chili powder, sugar)

Gochujang.

Cooking wine. Ground garlic.

(Cooking wine, ground garlic, pepper powder, mineral salt)

How does this go over rice?

(While the radish simmers with the condiments, )

(the knifes-man chops scallions.)

(Hee Chul sliced a lot of scallions and Cheongyang chilis.)

(Add in the end when it's boiling.)

(Adjust the thickness with starch.)

(Thick)

(Topped onto cooked white rice)

(The radish rice is also complete!)

- In. - In.

(Dong Jun's Only Radish Tteokbokki)

Make the paste.

Make enough paste. Watch the ratio.

Chili powder, sugar,

soy sauce, gochujang.

(Sugar, dark soy sauce, gochujang, oligosaccharide)

Mr. Baek, taste it for me.

(Dong Jun's paste...)

(passed the test.)

It's done.

(Mix the paste and radish and the first step is done.)

- Shall I soak the rice cakes? - Yes.

Add the fishcakes and boil.

- With eggs. - Okay.

Chop up the fishcakes for the tteokbokki.

Let's just blanch the rice cakes.

(Radish tteokbokki, soup, rice topping)

(Gourmet Food Meeting preparations are complete.)

(Radish farmers)

(Keep fighting!)

Today...

Kyu Hyun, watch the hall carefully.

Shall we?

(The first Gourmet Food Meeting guests)

- I smell something delicious. - Me too.

- Hello. - Hello.

- Hello. - Come this way.

- It's Kyu Hyun this week. - Here?

Hello.

- Hello. - Hello, hello.

(Welcome)

- Hello. Hello. - Hello.

She's pretty.

(Was that too loud?)

She's so pretty.

If you look behind you,

those are the dishes we'll serve today.

Only Radish Tteokbokki,

Refreshing Radish Soup,

and Red Radish Rice.

Only Radish Tteokbokki was cooked without water.

It's tteokbokki cooked with the juice...

from the radish.

Refreshing Radish Soup.

We usually make radish soup with beef,

but this time we used pork.

Red Radish Rice is small cubed pieces of radish,

cooked and put over rice.

I'll bring it in turn. Please wait.

Thank you.

- Where are you from? - Yongin.

- Yongin... - We're dietitians.

From schools.

Elementary, middle, and high schools.

You're the Yongin dietitian avengers, then.

(The Nutrition-avengers)

That sounds cool.

You're the Produce-avengers.

We're the Nutrition-avengers.

They're all dieticians.

- Really? - Dieticians.

From elementary, middle, high schools in Yongin.

Oh, really?

(Se Hyeong gets anxious.)

Don't get nervous.

Serve the tteokbokki first.

(Dong Jun's Only Radish Tteokbokki)

Did you add the eggs?

(Under Mr. Baek's watchful eye)

- Did you add an egg? - No.

(Adding rice cakes and fishcakes to the sauce)

The cooked rice cakes and fishcakes.

It's all here.

(Tteokbokki lover Dong Jun's masterpiece)

The tteokbokki's ready.

(Only Radish Tteokbokki)

The tteokbokki's here.

- Eat from your own plates. - It looks good.

- I hope you enjoy the food. - Put some on your plate.

Okay.

- I want to take a photo. - Let's take photos.

Are you taking photos?

Yes.

- Oh, wow. - He knows.

(A great touch)

How quick.

- He knows. - Shall we swap?

This is cleaner.

You can photograph that.

Without the spoon?

That's fine.

Instead of adding water, they blended radishes...

and cooked the tteokbokki with that?

Yes, apparently.

- I see the radish. - I don't see rice cakes.

- I do. - The round things are rice cakes.

Let's eat.

Can we just eat?

Just eat.

Wow. This is radish?

Let's try the radish first.

- This is radish. - Try the radish first.

(Yum)

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

The radish is nicer than the rice cake.

We could make this a little less spicy.

For elementary or middle-school kids?

High-school kids would like this.

Try serving this at your school.

We could add a little flour to this.

Doesn't it feel odd to have dietitians taste your food?

It feels really strange.

- Right? - Yes.

(Dong Jun wants to know what they think about his tteokbokki.)

(Standing stiff)

Do you know radish tteokbokki?

I'm from Gyeongsang Province.

I thought of what I had in Busan,

- It's amazing. - I cooked it to help radish sales.

It's really nice.

I named it "Only Radish"...

because I didn't add other vegetables on purpose.

- There's no garlic either. - Really?

We usually add cabbage or scallions.

But this has just radish, so it's...

only radish.

(Only Radish because that's all that's inside.)

- Please enjoy. - It's so sweet.

(Enjoy the food.)

(Recipe for Only Radish Tteokbokki and rice cakes, fishcakes)

Get the rice.

- Rice? - Yes.

Is the rice next?

- Yes. - Rice.

Okay.

- The rice is amazing. - That one?

(I want some.)

(Red Radish Rice and Refreshing Radish Soup)

Say they can have more rice if they want.

(Korean pork and radish combo)

- You serve the soup. - Okay.

Two chunks of radish per bowl.

Two chunks of radish. Yes, chef.

Two chunks of radish.

(Made with Yongin radishes and pork)

(Refreshing Radish Soup)

You can have more soup if you want.

(A full radish meal)

- The Refreshing Radish Soup. - Thank you.

Thanks.

It's really pork.

It's a first.

I never thought of cooking soup with pork.

What cut of pork is this?

Which cut is it? The unpopular cuts?

It's not hind leg meat.

He likes to use unpopular cuts of meat.

- It's tender. - Is it?

- Front leg meat? - Hind leg? It's not front leg.

- Try it. - Shank?

(Oh)

It's refreshing.

- It's refreshing. - More than I expected.

(It's refreshing.)

- It's clean and light. - It is.

- Shank has no fat. - Really?

- It doesn't smell at all. - Right.

- It's just like beef radish soup. - Isn't it?

- Did you think of using pork? - No.

It's hard to deal with the smell with clear soups.

- It's great for budget cuts. - Yes.

- Middle schools are poor. - Elementary too.

- Us too. - I can barely use beef. I use tofu.

It doesn't smell at all.

How is that possible?

We can make many other things with this base.

- We can make it spicy. - I want to know the trick.

Did he cook the meat first?

He usually does.

In a pan.

(Recipe for Refreshing Radish Soup)

I expected the rice topping to be very red but it's not.

We simmered this at a low heat...

so the radish would feel like stewed potato.

This was the best I had yesterday.

It's perfect for a Wednesday.

- It's nice. - Isn't it?

I think it digests way too fast.

Because it's all radish?

I just don't feel full.

- It digests as you eat. - That's right.

(Radish digests as you eat.)

I didn't think much of radishes.

(There's an endless charm to this ingredient.)

I never thought of radish as a topping.

Cooked like this, right?

We rarely use radish...

as a main ingredient in anything.

- So I never thought of it. - That's true.

I can't tell radish from onion.

Me neither.

- Younger kids love topped rice. - Yes.

So we always sprinkle dried seaweed on top.

(Focused on school meals)

(Let's see...)

(Mr. Baek prepares something else after serving all dishes.)

(He pours oil over a pan.)

(A huge radish loses its top.)

(After dicing radish into small pieces, )

(he puts them into the oil.)

(Dicing scallions...)

(while working the wok.)

(Onions, scallions, and Korean pork)

(Mr. Baek prepares something else after serving all dishes.)

(He pours oil over a pan.)

(A huge radish loses its top.)

(After dicing radish into small pieces, )

(he puts them into the oil.)

(Dicing scallions...)

(while working the wok.)

(Onions, scallions, and Korean pork)

(Radish)

(Add radish.)

(Mix well.)

(Close your mouth and mix well.)

I want them to taste radish rice made with soy sauce.

- For the teachers? - For them,

this can be useful.

(Add water and powdered starch for thickness.)

I made the basic dish.

This is done.

(Radish rice for children)

You made it in an instant.

- Okay. - Let's go.

Hello.

- You'll use this for school meals? - Yes.

This is for your information.

It's a dish that we didn't plan to make beforehand.

Children can't eat spicy food,

- so I simmered radish and meat. - Okay.

I made it for your reference.

- Please... - It's delicious.

- taste a little. - It's delicious.

- Is it made with soy sauce? - I think so.

- Onions and radish. - Is it radish rice?

I think so.

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

Children won't know that it's radish.

They won't have any idea.

- It's hard to tell. - Do you want some?

- Small children will like it. - Right.

(Radish rice that children will also enjoy)

I always thought that radish was...

- a supplementary ingredient. - That's true.

Today, it's the main ingredient.

- Right. - It's used in different ways.

- You can make a lot with it. - Radish is the main ingredient now.

- That's right. - It's the main ingredient.

It can't always be supplementary, right?

Radish is easy to get, and it's also cheap.

That's right.

It can be used in many ways, but it was hard to make...

main dishes with it. Now we received good recipes.

Right.

This show makes you think of school meals.

Last year, we got garlic from Yeongcheon.

That place appears on the show.

We also get apples only from Jangsu.

They also appeared on the show.

School meals in Jindo in March and April were on the show.

We always get carrots from Jeju, which were on the show.

We also get chestnuts from Gongju.

This show makes you think of school meals.

- That's true. - It makes me want...

to cook for students at school.

- I hope our school will open soon. - Pork isn't necessary.

To cook for the students.

If we're worried about cost, we can use chicken.

We can make something similar to dakgomtang.

(We hope the school starts so that we can eat delicious school meals.)

- You got a few recipes. - Right.

Please give a round of applause to Mr. Baek.

(Thank you for the food.)

Thank you for the food.

Why are they clapping?

(Mr. Baek is confused.)

Things are harder for you.

It was so delicious.

Please make nutritious and delicious food for children.

- We will. - Okay.

- We will do our best. - Thank you.

(For dietitians who always work hard)

- Take care, and drive safely. - Goodbye.

- Thank you. - Goodbye.

- Thank you for the food. - Take care.

- Take care. - Happy New Year.

Good luck.

(Laughing)

I'm pleased. That was great.

(Serving the first group of guests was rewarding.)

Are there cameras?

(Next guests for Gourmet Food Meeting arrive.)

(Next guests look serious.)

(They have a strong presence.)

Next guests are here.

- Hello. - Hello.

Hello.

They look like athletes.

They're athletes.

Hello.

(They're bulky with a strong physique.)

(Healthy)

(What do they do?)

- Hello. - Hello.

Are you athletes?

We're wrestlers from Yongin University.

- Wrestlers? - Yes.

(I see.)

I thought so.

Do you eat a lot?

- Yes. - We eat a lot.

We should make a lot of food.

Dong Jun, we will need a lot of food.

- They eat a lot. - Okay.

I can tell.

(A lot? Okay.)

- On top of that, - Give them a lot of tteokbokki.

- they're from Yongin University. - I think they'll eat a lot.

Let's compete and see who can eat more.

This side versus that side.

Who can eat more?

(The wrestling team is calm.)

Yes.

Once I saw a wrestling team...

eat at a meat buffet.

They ate for four hours, so they got kicked out.

Didn't I tell you?

Two huge men came to a galbi restaurant.

I was eating with my manager.

I heard the two men say,

"Shall we eat medium or large?"

"Shouldn't we get large?"

"It will be too much. Let's get medium."

"It might not be enough."

"Fine, let's get medium."

They ordered two medium.

- How many were they? - They were two.

(He loves it.)

(We will get two large, please.)

For the eggs,

it's sad if I don't give one for each person.

(One egg for each person)

It's not too much, right?

That's a lot. Will they be able to finish it?

I'll take it.

(The portion is generous.)

This is enough to make you full.

This is...

Isn't it too much?

- There's also rice... - Shall I take some off?

No.

We reached the point of no return.

(Tteokbokki is already served.)

This is called Only Radish Tteokbokki.

It's made with radish.

There's no water in it.

It's made only with the juice from the radish.

I'll give you separate plates.

Is this for six of us?

There's no way.

I'm flustered.

(No way.)

I brought big plates since you're wrestlers.

(A big plate for the wrestling team)

Here you go.

(One more plate of tteokbokki)

Gosh.

(Additional tteokbokki catches their attention.)

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

Enjoy your food.

(Let's eat.)

(There's no time for conversation when eating.)

(We only hear the sound of their chopsticks...)

(and their chewing.)

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

Enjoy your food.

(They start to eat.)

(They start to eat.)

(Only Radish Tteokbokki disappears in an instant.)

Wait.

Shouldn't food be served without a pause?

Let's just wait.

(I'm still hungry.)

Did you finish eating tteokbokki?

We need a lot of rice for the students.

- How many are they? - They're six.

Bring me soup bowls.

Here we go.

(A large bowl of refreshing radish soup)

Here's the soup.

(Large red radish rice)

Isn't this too much?

Okay. Serve these first.

If they want more, we can give them more.

(A large radish meal set for the wrestling team)

- Is it 800? - About 220 deadlifts...

Also,

it will be about 300 to 600.

You can do 300 to 600?

I tried it yesterday, and this was the best. Try it.

(His eyes are fixed on it.)

You aren't full yet, are you?

- We're just getting started. - Just getting started?

Let us know if you need more.

We have more.

I have a question.

You go out to eat as a team, don't you?

Let's say that you're eating pork.

How much can you eat?

We probably eat 1.2kg per person.

- Did you say 1.2kg? - Yes.

That's 1.2kg per person.

- One serving is 150g. - Yes.

Do you eat eight servings?

That's nothing.

(Amazed)

Even wrestlers who are small eat that much.

- Like them. - Really?

Let me know if you need more.

We'll serve as much as you want.

(A big wrestler...)

(takes a big bite.)

What about the errand?

We'll be tired.

(Charging his health)

(Taking his 3rd bite)

(Charging his health with Korean pork without hesitating)

(Taking his 4th bite)

(Taking his 5th bite)

(Taking his 6th bite)

(Taking his 7th bite)

(Scraping off the bowl)

(He finishes it with 8 spoons.)

I want some.

(Clean)

It's really delicious.

(What?)

Do you want some more rice and sauce?

- Yes. - Do you want more?

(It's the first refill ever on Delicious Rendezvous.)

(Stuffing)

(He serves rice to the top in a large bowl.)

(Radish is easy to digest.)

(Filling the plate with radish rice sauce)

- They'll need a ladle, right? - Yes.

- What would you like? - What's this?

- It's for them. - Is it additional?

- I'm giving more. - Be careful.

Tell them that we have more if they need more.

(Isn't it too much?)

Do we have four dishes?

Feel free to have some if you need more.

(Did I serve too much?)

It's less than I thought.

(Surprised)

It will disappear soon.

There isn't much.

(They share rice and sauce for their second servings.)

Shall I just pour it all?

Pour it all.

(Just pour it.)

You should scrape it.

(Scraping off to the last drop)

(Okay, this is good.)

(They start again with new spirit.)

(Charging their health)

(Even small wrestlers...)

(scrape off their bowls.)

(Charging up to 70 percent)

(Big wrestlers...)

(also scrape off their bowls.)

(The last piece of radish)

(The wrestling team finishes charging their health.)

Do you have enough?

- We scraped off everything. - That's the most I've seen.

Among all our guests so far, you ate the most.

They're going to your restaurant after eating here.

I'm in.

In that case,

you did a good job.

Radish is easy to digest, so you'll get hungry soon.

Eat a lot of radish. It's good for digestion.

We ate a lot.

Meat is good, but also eat a lot of radish.

- Thank you. - Good luck. Work hard.

Our produce is important,

and also keep our Korean traditional sport alive as well.

We'll do our best.

- You can do it. - Thank you.

(Thank you for the food.)

- Take care. - Take care.

- Take care. - Let's go, radish and wrestling.

Girls, girls, girls they love me.

(Radish Gourmet Food Meeting ends.)

When I was a child, I had to walk through a ridge...

between rice paddies to get to school.

I walked a lot.

What are we here for?

We're here because...

Here's a hint.

Many people don't think that it's a Korean vegetable.

They think that it's imported.

- What is it? - It's found at Chinese restaurants.

(It's eaten often at Chinese restaurants.)

Are they bamboo stems?

- Those are bamboo shoots. - Bamboo shoots?

Bamboo stems are impossible to eat.

- Is it bamboo shoots? - Bamboo shoots are roots.

- Isn't that it? - No, it's a green vegetable.

- A green vegetable? - Yes.

You can stir-fry it.

Also,

do you know malatang that was popular for a while?

- I know what it is. - It's in malatang.

- What? - Bok choy.

I know it.

(Like malatang and hot pot, )

(it's found in various Chinese dishes.)

(Main ingredient in Yongin, bok choy)

Many people think that it's a Chinese vegetable.

That's what I thought too.

It's eaten a lot in China.

Koreans started eating it only recently.

About 70 percent of bok choy is grown...

in Yongin.

- In Yongin? - Yes.

There is a lot of demand for it in big cities,

so it must be grown in Yongin which is nearby.

Now,

many restaurants are going out of business due to COVID-19.

Not only restaurants,

but shipping companies that deliver ingredients...

are also suffering.

(What's that sound?)

(There's a familiar sound coming from the greenhouse.)

I think they're plowing up.

- I have a hunch. Do you remember? - Wait.

Will it be like the onion field?

(During their trip in Jindo a few months ago)

(They plowed up due to a huge drop in price.)

(Scallion field in Jindo)

If there's an excavator inside a greenhouse,

it's to plow up.

They do it every time we come.

Unfortunately, we can't help but look at tragic sights.

- Look at that. It's true. - Over here...

Bok choy.

- It's true. - They're plowing up.

My goodness.

(Bok choy is being plowed up.)

What's going on here?

(What's going on here?)

(There's not even a trace of bok choy.)

(Se Hyeong's camera)

All of this is bok choy.

Instead of plowing up,

it crushes the vegetables.

(Goodness)

It's from here to there.

- It must break their hearts. - It's...

over 100m.

- Yes. - Right?

(So much bok choy)

(It will all be crushed.)

I know that it will be plowed up,

- but I can't step on it. - It's such a waste.

(Mr. Baek's camera)

It's all vitamin.

Oh, no.

Mr. Baek.

There's a lot of liquid in bok choy.

Where the tractor passed is...

wet like mud.

(Se Hyeong's camera)

- You're right. - Look, it's wet.

(Sticky)

It's such a waste.

The soil isn't wet...

over here.

- Look. - It's very dry over here,

but that's because of the tractor.

As it gets crushed,

liquid comes out of here.

This is it.

(A lot of liquid)

(Bok choy is moist and full of nutrients.)

We need to work harder.

(What happened to bok choy?)

It's used the most in Chinese stir-fried dishes.

Many Chinese restaurants are going out of business.

Aren't they doing well...

due to an increase of food delivery?

There isn't bok choy in Chinese food for delivery.

There isn't any in jjajangmyeon, jjamppong, or tangsuyuk.

- Is it in other Chinese dishes? - Yes.

(Bok choy is used in Chinese food restaurants.)

(After plowing up one lane, )

(the tractor goes backward.)

- Hello. - Hello.

(Bewildered)

- You're plowing it down? - Yes.

There is...

no problem shipping it, right?

- It's late. - It's late?

It's too cheap. I couldn't harvest it.

And It's too big now.

(He couldn't harvest bok choy on time...)

(because there's no consumption.)

Why is there a flower?

(What's the yellow bok choy flower?)

Water keeps dripping from there.

You can't do it on muddy soil.

If the environment isn't right,

it becomes long and blooms flowers?

It's very sensitive.

How old is this?

It's been over 60 days.

- Is it too late to ship? - It's too late.

Bok choy...

used to be popular.

- It used to be. - Right.

The price was decent. It was around 7 to 8 dollars.

- It went up to 9 dollars. - That much?

Because there was a malatang boom.

- Right. - There was a malatang boom.

- It was good then. - It was good back then.

("Malatang Takes Over Koreans' Table Have You Tried It?")

(Last winter, malatang was popular.)

(Thanks to malatang, bok choy was selling well.)

(However)

This is because of COVID-19.

How much did the price drop?

It's about a dollar now.

- For 4kg? For 1 box? - Yes.

1 box is 4kg, right?

(People stopped dining out due to COVID-19.)

(Restaurants are closing...)

(because they can't handle the cost of maintenance.)

(Farms that sold to restaurants are in poor demand.)

I didn't know.

I thought...

it's going to be okay...

once the pandemic is over.

When there are no customers, restaurants close.

They have no choice. They have no customers.

I know.

- I didn't know how serious it was. - It's devastated the restaurants.

We thought it only causes damages to restaurants.

We didn't know it also affects farmers...

- who sell produce to restaurants. - I know.

Because there's no demand, the price drops.

- Do you want to see it? - Yes.

- This is the Garak-dong auction. - Is that from today?

- It's from yesterday. - I see.

It's around 1.8 to 2 dollars.

That went up.

- There's even 1.2 dollars. - Yes.

- That's all from Yongin. - Yes.

And it's grade A.

What's the minimum price to meet the production cost?

About 4 to 5 dollars.

For the production cost?

If you sell it, then you're losing 2 to 3 dollars...

- per box. - I'm losing money.

- So it's better to plow down. - That's better.

(He has no choice but to plow it down.)

I get about 500 boxes from 1 greenhouse.

Each box is 4kg.

It's a total of 2.5t of bok choy.

(Every time he plows down, 2.5t of bok choy disappears.)

I plowed down 12 greenhouses first.

I have 10 more to go.

It breaks my heart.

It's the same for every crop, not just bok choy.

Greenhouse farmers are having a hard time.

We're all facing the same situation.

Do you plant it again after plowing it down?

- Or... - I should plant it again.

I can't waste the farm.

That's frustrating.

I should plant it regardless of the price.

It's not just because of COVID-19,

but people don't know...

what dishes can they make with bok choy.

Since you're a bok choy farmer, how do you cook it?

My wife adds bok choy...

to doenjang soup.

- With bok choy? - Yes.

- It's good. - That works because it's sweet.

So people stir-fry it.

But they don't cook it at home.

People don't know how to cook bok choy.

Right. Unlike other vegetables,

one good thing about bok choy is that...

it doesn't wilt when you parboil it.

That's rather an advantage.

We should make use of it.

It's crisp.

You enjoy the texture.

That's why it's used for shabu shabu or hot pot or malatang.

(It's got a good crisp texture. What can you make with it?)

My goodness.

Can we join them?

(Is someone here?)

- Are they your sons? - Yes.

- Come in. - They're young.

- Hello. - Hello.

They went to the college of agriculture to farm.

You went to the college of agriculture?

Yes, I graduated from the college of agriculture.

- That's amazing. - Hello.

- What? Are they twins? - Yes.

- Are they triplets? - No, we're twins.

She's my wife.

You look young. Did you get married early?

Yes, we're 26.

- You got married at 26? - Really?

We got married at 25. We're 26 now.

That's a young age to get married. Were you okay with that?

(Dad is proud.)

- Really? - You must feel reassured.

(The bok choy farmer has strong supporters.)

It's not easy for young people to become a farmer.

They should see something nice...

and feel hopeful.

- Then they get hope. - I know.

We do well sometimes.

That's why we work.

(We do well sometimes. That's why we work.)

How long have you been farming?

It's been about four years.

When was the best time?

- The best time was... - Probably when he got married.

No, I mean in terms of farming.

Pay attention, please.

In the middle of winter and summer.

The best time was when the price was high.

Obviously.

When was the price highest?

Usually in winter. In December last year.

- That was when malatang went viral. - Yes.

After COVID-19, it dropped big time.

- It's the worst now? - Yes.

Every time I go meet farmers,

I realized...

that they expect the loss as they farm.

Thanks to them, we have food on our table.

There's a typhoon every year.

And the price drops due to good harvest.

And yet, the farmers do a great job regardless of the difficulties.

Why are you going to plant?

I have to let it rot first.

- It has to rot first? - Yes.

Then seeds grow well, otherwise, they don't.

They wouldn't.

Think about it. After I plow it down,

I don't want to come back here.

Right.

That's true.

I spend 80 days in winter to grow them.

But now I plow them down.

(Their hope must not turn into despair this year.)

I hope this becomes a chance...

for people to cook bok choy easy at home.

That's the first thing.

I should come up with ideas of making dishes with bok choy.

People don't know what to make with it at home.

They only eat it as a wrap.

When it airs, you'll realize...

why people praise Jong Won.

Hey. I have absolutely no idea.

- "You can do this with bok choy?" - You're driving me crazy.

- You'll be astonished. - My goodness.

He's not ready yet.

He'll stay up all night tonight.

I don't... Hey.

The whole nation is relying on you.

When we say this, he must feel pressured.

But he always manages to do it.

(Don't worry. Mr. Baek will do it.)

- Let's think about it together. - Yes.

The number one problem is...

- to cook at home... - I've seen you on TV.

- I just remembered. - Did you?

- What? - You say that now after an hour?

You didn't know who I was?

I recognized you now.

Did you think he's someone from the community center?

Did you think he was here to check how you were doing...

from the community center?

Then he realized that you're Baek Jong Won.

- He said he saw you a lot. - Right.

You kept talking to me even though you didn't know who I was?

(He's sad.)

He knows you now.

You know me at least now.

Anyway, we'll go and study.

The first thing I need to do...

is to come up with a recipe...

to cook bok choy at home.

We'll come up with something fast.

(Please.)

We'll go study hard.

- Don't worry so much. Good luck. - Don't worry.

- Cheer up. - Yes.

I'll make you smile next time you harvest.

- You should come and try our food. - We will.

- Okay. Bye. - Bye.

This is nice.

(Produce-avengers gather in the forest in Yongin.)

Shall we?

Okay. Let's go.

We're using bok choy this time.

Bok choy is mostly used in Chinese cuisine.

People think it's for Chinese food.

I'm going to make Korean dish with it.

(He's going to use bok choy in various Korean dishes.)

But the good thing about bok choy is...

- the texture. - Yes.

It's crisp even after being cooked.

Let's emphasize on that.

Sprinkle some salt in boiling water and parboil bok choy.

(The cooking starts by parboiling bok choy.)

If you're watching at home...

In boiling water...

(Put bok choy in salted boiling water.)

When you parboil it, add some cooking oil.

(If you add a bit of cooking oil, bok choy will look shiny.)

It will wilt by itself, right?

Is bok choy crisp even after parboiling for a long time?

Right. But 30 seconds is enough.

We're going to season it.

(Parboiled bok choy)

I simmered the pork a while ago.

(Simmered pork)

(No way.)

I'm making suyuk...

with simmered pork.

You usually eat boiled pork...

with kimchi.

So we're going to season parboiled bok choy,

and eat it with pork slices. It's delicious.

The boiling process is easy,

so I'm going to skip the demonstration.

I'll quickly explain it to you. It's already simmered.

How long did you simmer it for?

About an hour for this size.

(It's big.)

Which part is that?

It's the pork shoulder.

(He simmered pork shoulder for suyuk.)

I don't know why people only use pork belly for suyuk.

You can use this part too.

Leave it here.

Don't slice the pork right after simmering.

Let it steam thoroughly. Then it's easy to slice.

So I'm going to leave it here.

The color looks like pig's trotters.

Right. When people are simmering pork at home,

they're worried.

The secret is garlic, onion,

scallion, coffee powder and doenjang.

People put laurel tree leaves too.

- I put everything. - Pardon?

- You put everything? Really? - Yes.

I thought you were going to say that's not necessary.

It's not necessary.

But I put everything in case people are curious.

(I wasn't sure what you like, so I got everything.)

It reminds me of the shank episode.

Now,

after parboiling it,

cool it with cold water and squeeze the water out.

It's pretty simple.

The secret of this seasoning is...

- People usually put minced garlic. - Yes.

For geotjeori dressing, you need minced garlic, chili powder,

and you need salt or fish sauce.

- You need sugar for geotjeori. - Yes.

(Sugar, salt, chili powder, minced garlic)

- This is ordinary geotjeori. - Yes.

But the secret here is...

adding sesame oil and vinegar.

- Vinegar. Yes. - I see.

People usually think sesame oil and vinegar don't go together.

But you eat this for the combination...

of the two.

That's like scallion slice.

You add both vinegar and sesame oil.

It's similar.

Come closer.

(You're smart.)

(Kyu Hyun's pretty good.)

I can't believe you're seasoning bok choy.

- It's vinegar. - Right.

Try this.

This is sour.

If you put sesame oil in here,

it's completely different.

That's like adding chogochujang.

Try it first.

Don't make any judgment yet.

That looks like kimchi.

Finish up with sesame salt.

- Is that it? - That's it.

That's very simple.

Do you want to try it by itself or with the meat?

- With the meat. - With the meat, of course.

I'll try it without meat first.

Sure. It's your choice.

(It's time to try seasoned bok choy.)

(Having a big bite)

(Wait a minute.)

- It's not what you expected, is it? - No.

I can't wait to try it.

Should I slice the meat?

Wait. I have to put this first.

I think...

the sauce is so good...

- that you can have it with rice. - Right.

Or you can mix it with thin noodles.

(The sauce will go well with thin noodles.)

Really? I can't wait.

(Let me try it.)

It's sweet and sour,

and on top of that, it's crisp.

Even though I'm chewing it, I want to chew more.

- Bok choy has a good texture. - I want more.

If this sweet and sour flavor meets light meat,

it will be amazing.

It's a perfect match.

Yes, it is.

(Now, let's try it with meat.)

I'm slicing it thin,

so you wouldn't need pickled shrimp.

That looks awesome.

The whole crew should try this.

Just like shank.

Shank?

It reminds me of that time.

- Was that Yeongcheon? - That's amazing.

(He puts suyuk next to seasoned bok choy.)

(Sweet, sour and crisp seasoned bok choy)

- Mr. Baek. - There you go.

Suyuk with seasoned bok choy?

It will cause a suyuk boom.

- There you go. - This is a drink snack,

but we don't need a drink...

because this is a work of art.

(This is a work of art.)

(He boasts about the dish.)

Flex.

(The thought of seasoned bok choy makes him go out of control.)

I'm shy. I should hide myself.

(I'm afraid of myself.)

(Maybe I should give it a try.)

Fine art...

Go away.

That's not right.

(Discouraged)

(Cheer up, Kyu Hyun.)

Let's try it.

I'll show you how to eat it.

(It's time to enjoy the art of bok choy.)

(Wrap suyuk with seasoned bok choy.)

It's neat.

(Having a big bite)

It must be good.

You can eat now.

(Exclaiming)

This is crazy.

You look happy.

- Why? - I don't know.

Is bok choy that good?

(Hee Chul takes one big bite.)

(Does it go well with the meat?)

I like the texture of bok choy.

(Nodding)

I love it.

(Having a big bite)

(They automatically give a round of applause.)

It's delicious.

(Astonished)

This is incredible.

Suyuk restaurants and jokbal restaurants will thrive.

(Suyuk and jokbal restaurants will thrive with seasoned bok choy.)

I feel bad for the pork,

but the tail is wagging the dog.

The texture and taste of bok choy is so good,

even though they match well,

I want more bok choy than meat.

It's not like bok choy goes well with the pork in this dish.

It will go well with any barbecue.

I think you can add bok choy...

in seasoned whelks.

- The texture of bok choy... - I love it.

(They love it.)

I want to mix rice with it.

Look. Napa cabbage and radish are good too.

But you can't parboil them.

You squeeze the water out, and make it crisp.

Bok choy is still crisp even after parboiling.

You can use it right after parboiling.

Are you sharing the secret of the sauce?

Everything.

You're talkative today.

(I'm making this at home.)

(Hee Chul finishes it clean.)

(It's addictive that you can't stop eating suyuk and seasoned bok choy.)

I should stop eating, but it's so good.

All right.

This is a perfect dish to serve the guest.

For plates...

(Full)

- Chinese... - You're pregnant.

(It's full of bok choy.)

I'm turning into Jong Won. Hello. I'm Baek Jong Won's belly.

My belly is getting bigger.

Get out of my way.

- Now... - This is not good.

- You really got a belly. - I do.

It's not fake. It's my belly.

Did you think I put a bowl inside?

(Kyu Hyun's full too.)

I'm so full.

Bok choy is the main ingredient for Chinese cuisine.

We should try making Chinese dishes.

I'm going to make something you can try at home...

without using strong heat and wok,

and present it for the guest.

That's what I'm going to show you.

It's hard to compare...

because a lot of Chinese dishes use bok choy.

(It's not easy to make Chinese cuisine with bok choy.)

We should try it since we have bok choy.

I'm sensing something amazing.

It's a Chinese dish you can try at home.

(Steamed pork with bok choy that is delicious and easy to make)

Look.

- This is Korean pork. - Korean pork.

This is the unpopular part, pork shoulder.

This is for bulgogi. You can buy this for the dish.

Buy the parts for stir-fried spicy pork or bulgogi.

This is common chili pepper from Vietnam.

- That's also in malatang. - Yes. It's spicy chili pepper.

You will need this for spiciness.

Can you replace it with pepperoncino?

Yes. With pepperoncino.

There's a tension.

This is the sauce.

Is this the oyster sauce?

No. You need to know this.

Soy sauce...

It's all right. It happens.

Come here. I'll teach you.

This is something new.

It's Chinese stir-fried soy sauce. It's available at grocery stores.

It's lao chou. It's dark soy sauce.

If you don't have it at home, you can skip it.

If you don't have lao chou,

your dish will look light...

and less sweet.

Then you can make up for the sweetness with sugar.

If you don't have lao chou, I know it's different,

but you can use oyster sauce instead.

Oyster sauce.

If you don't have both, it's okay to skip.

You'll still get something similar.

You have to boil the sauce. Put soy sauce.

- That's soy sauce. - Sugar.

Don't just put chili.

It's spicier if you break it.

(Break the chili before putting it in.)

- Is that starch syrup? - It's starch syrup.

Cooking wine.

Next is minced ginger. We don't usually use it.

Minced garlic.

- Chili pepper. - That will change the color.

Then break...

(Break the scallion.)

the scallion.

- He broke it with bare hands. - He's strong.

- Garlic. - Are you okay?

Look. If you use only soy sauce,

the sauce looks light.

It changed.

If you add this dark soy sauce,

the broth will get darker.

- That's lao chou. - This is lao chou.

Can we add lao chou?

- No. - Lao chou.

All right. So it's boiling now.

- Don't use it right away. - Okay.

Let the scallions get soaked for a bit,

so the aroma of the scallions gets seeped into the broth.

If you want to make this special,

you can add spices you have at home.

For example, there's a spiky spice.

- It's called star anise. - Right.

If you add a bit of that, it will taste more like a Chinese dish.

That's a Chinese spice.

But you have to be careful with that.

A bit of that will mask the aroma of the entire dish.

And you can add cinnamon here.

All right. Add the meat and blanch it in the broth.

(Blanch it for 3 minutes in boiling broth.)

- It smells good. - I'll only blanch the meat here.

You won't use the leftover broth after that?

I'll be wise.

(You're indeed the best pupil.)

(This isn't much, you know.)

If you have oyster sauce, you can add that too.

Bring it to a boil.

Kyu Hyun, this is your task.

(An important mission with blanched bok choy for his online pupil)

(Heart pounding)

Make it look pretty.

(Follow the edge of the plate and surround it with bok choy.)

- That's how they serve bok choy... - Right.

when they serve ohyang jangyuk.

(The highlight of Chinese cuisine, plating the vegetables)

Since we're using bok choy, we ought to try something like that.

(Plating the bok choy)

Put them apart evenly. If you make them look pretty...

Should I put them to the center?

No. Do this.

- To the end? - Just follow the line.

So the outer piece will go toward the center.

This outer piece will go toward the center.

Just like this.

- Just like this. - I see.

(Make a round line by overlapping each one.)

- From what you taught us before... - Hey.

(He's startled too.)

Usually, people don't scold guests.

The outer piece has to stick out. Look.

Mr. Baek, you told me not to worry before coming here.

Right. Don't worry.

All right. Did you see that? The leaf is inward.

- But the stem is outside. - Yes.

Then, pull it out.

Do it again. The stem is outside. And the leaf is inside. Then, pull.

- Right? Do it and pull it again. - Okay.

- Don't worry. - That's it.

Make yourself at home.

(Glancing)

(Chuckling)

(Glancing in case he gets scolded)

(You're doing well.)

Good.

It's pretty.

The presentation itself can make the dish look appetizing.

I'm teaching you this because this is important for this dish.

- When you have guests over... - It'll be enough to impress them.

You did well.

- Thank you. - It's pretty.

(Feeling threatened)

Well done. Very good.

(Mr. Baek is proud.)

Let's pull them inside just a bit.

You can't see the leaves sticking out.

That's the key.

This was quick. He's good.

(He finishes up each leaf with his delicate touch.)

Good.

Great job.

- It looks like a wreath. - It looks good.

The olive wreath.

Is that right?

- Olive wreath. That's right. - That...

You can adjust it to your preference here.

For example, check the meat.

If you want it to be chewy,

you can just blanch the meat briefly.

Or you can cook it longer. It's up to you.

Who wants to try a piece?

- How about Kyu Hyun? - He's the guest.

(Here's the meat.)

I'm not full.

- Hey. - That's...

Let me finish that.

- No. Mr. Baek... - I'll eat that.

- You didn't let it go... - Kyu Hyun.

when I tried to eat it.

Observe what it means to be loved.

(The perfect example of a loved pupil)

Did you finish that?

It's so good.

Watch.

(It's so hard to be his best pupil.)

The writer cast the guest.

- It needs to absorb the sauce more. - Really?

In my opinion,

it doesn't have to be pork.

- You can use different meat. - Yes.

Or you can add a bit more water, boil a chunk of meat, and slice it.

You can use a chunk of pork belly.

Then, you'll have dongporou.

(You can change the meat depending on your preference.)

(On top of the bok choy, )

(he adds the braised pork which is the highlight.)

It looks pretty.

It does.

(Vibrant bok choy embracing pork)

This is... Seriously.

It's worth trying this recipe when you have a guest over.

We can see that you put a lot of effort into this.

Just filter out the broth.

The broth is delicious because we cooked vegetables and pork here.

We'll make this into the sauce and pour it.

I see. That's why you said you wouldn't throw the broth out.

- So we have the starch powder. - Yes.

(He'll make the sauce with the leftover broth?)

(He adds the potato starch powder to thicken the broth.)

(He adds drinking water with the same ratio.)

Should we add a bit more water?

(Come on. I'm Mr. Baek's best pupil.)

(My gosh.)

Did he say something?

- The water... - The ratio is 1 to 1.

(He fails to win brownie points.)

The ratio is 1 to 1.

(Add the starch water into the broth.)

(Stir it and thicken the broth.)

The sauce is done. See?

It looks like the sauce for pork cutlet.

Right. That's the sauce.

Instead of stopping here,

if we add the sesame oil, it will smell like a Chinese dish.

My gosh, this is a fancy dish.

This is all you have to do. It wasn't that hard.

It's better to generously pour over the sauce.

So you can dip...

the bok choy in the sauce later.

(It'll taste great when the bok choy is mixed with the sauce.)

The mere presentation of the dish...

makes me crave kaoliang liquor.

(The dish reminds them of the liquor.)

Let's try it.

- Thank you for the food. - My gosh, it looks so pretty...

- that I don't want to mess it up. - Right?

The meat will taste good,

but you can try the bok choy with the sauce.

(Trying one)

I can't wait to try the bok choy.

We know how the meat tastes.

(Anticipating)

(Dong Jun has one.)

(And Se Hyeong has one.)

(Impressed)

(Hee Chul, the future star of eating shows, tries one.)

(Munching with his cheeks full)

(Humming in approval)

It tastes like the sauce for Peking duck.

It feels like you're at a Chinese restaurant, right?

- I get why you just blanched them. - Right?

My gosh, you need this texture.

I like the texture of the bottom part.

- Right. - Yes.

The sauce looks dark.

So you might think if it's salty.

But it's not salty at all.

You can still taste bok choy.

The sauce nicely seasons the vegetables.

People will eat a lot of bok choy with this recipe.

- They'll eat a lot of it. - Right.

(This time, he rolls the meat with the bok choy.)

(In approval)

(The scent of a Chinese dish spreads in his mouth.)

(Kyu Hyun carefully tastes the food.)

(Having a big bite)

(Dong Jun's cheeks are full.)

(It's melting in his mouth.)

You'll finish bok choy with this recipe.

(Mr. Baek is proud.)

- This is nice. - I like it. Personally...

You know, we kept talking about ohyang jangyuk earlier.

But I prefer this to ohyang jangyuk.

To make that, you must boil a chunk of meat, so it takes long.

I see. So you sliced the meat thinly on purpose.

We just cooked the meat. But when you're cooking this at home,

if you don't feel confident, you can blanch the pork slices...

in boiling water first.

If you add the slices in the broth afterward,

you can get rid of the gamey odor from pork.

This is so good.

- It's nice and spicy. - My gosh, the bok choy.

- The bok choy... - It's so good.

(The mix of bok choy and pork, steamed pork with bok choy)

(It's a match between my in-person pupil and my online pupil.)

(It's the battle of Yang and Cho.)

(We don't care about the process. It must be delicious.)

(I won't observe you cooking.)

(I'll be outside.)

(A match of Mr. Baek's pupils, Restaurant)

(The pride of our show)

(The moment I saw bok choy, I thought of this dish.)

(He's the master chef from the cartoon.)

(I'm trying out a new recipe today.)

(This dish has a meaning.)

I realized that I learned a lot while working next to you.

(Yang's Kitchen, the best pupil of Mr. Baek)

(I ate all of my meals while watching your shows.)

(We can enjoy the bok choy with its texture.)

(My dish will speak for itself.)

(I'm proud to say that I can cook pretty well from online recipes.)

I'll represent Mr. Baek's online pupils.

(Kyu's Kitchen, the representative of three million online pupils)

(Impressed)

(It smells good. It's really good.)

(It's good. It's so good.)

(All right. This is almost done.)

(- Kyu Hyun is almost done. - I must do something.)

(Are you starting a new dish?)

(They are done.)

(Their cooking style is completely different.)

(You prepared the ingredients differently.)

(If I wanted to win, )

(I can cook something else now.)

Who's the winner?

(A match of Mr. Baek's pupils, Restaurant)

As for the second round, it will be a singing match.

Is it over?

I lost.

(A grand opening on June 4)