Original subtitles

It's hard to explain, but...

I've got a long way to go.

Experiencing it first-hand is different.

The real deal was something else.

I think the important thing is your mindset going into it.

The kind of cooking where the person making it is happy...

and the person eating it is happy too.

That's what I wanted to do.

(Ryu Su Young's new adventure Culinary Study Abroad)

I have no reason not to go.

Because...

I need to build it from scratch.

I've never had a restaurant...

or graduated from a culinary school.

But for Mr. Eo's Food World Tour,

I have a desire that there should be something more.

There's so much to know.

Food is like language.

You need to go to that country to truly understand that language.

I'm still not sure how much I'll be able to learn.

(Ryu Su Young leaves for culinary study abroad.)

(The distance traveled in pursuit of learning around the world)

(A hands-on culinary study in search of flavors)

Why is there a restaurant here?

(Eat)

(Those who haven't tasted shouldn't talk of flavor.)

(A flavor relay that awakens every sleeping cell)

Why is this so delicious?

This is crazy.

(Tasted more than 100 dishes across 3 countries)

(Learn)

Can I go in?

(Immersive learning from everyday life around the world)

(Time devoted to learning, from planning to filming)

(A total of 2,160 hours)

(Execute)

(Every night, a new Ryu-cipe is created.)

I can't believe this is actually working.

(Taste beyond imaginable)

Delicious.

Simply delicious.

I'm only thinking about what to add to make it taste good.

I want to do it my way.

I want it to be a dish...

that's easy to make but also delicious.

The best thing...

is tasting good for the person eating it.

Absolutely nothing can beat that.

That's what I hope for when cooking.

(Introducing new Ryu-cipes)

Eat.

Learn.

Execute.

Ryu-cipes with our own creative kicks.

Food World Tour.

- Yoon Kyung Ho. - Kihyun.

Eo Nam Seon.

Join us.

Hurry.

(It's starting now.)

(Seoul, March 2025)

(Home cook master Ryu Su Young is writing something.)

Application for studying abroad...

I'm a study-abroad student Eo Nam Seon...

I've never had to do this before.

Name, Eo Nam Seon.

Gosh, this...

This is the first time using my real name on TV.

A first since my debut 26 years ago.

You're giving me a chance to use my real name.

I'm not going alone, though.

Why is no one here yet?

They should be here soon. It's almost time.

I'm not afraid of cooking.

If it really doesn't taste good, I can just eat it all.

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

I'm going to be professional about it.

(Bold moves)

(Professional gestures)

They're here.

Hello.

- Hello. - No way.

It's nice to meet you.

- I didn't know you'd be here. - Of course, I'm here.

Come on in.

I thought I'd be the first.

No, no.

- Hello. - Hello.

- Come on in. - It's nice to meet you.

It feels unreal to meet you in person.

You did your makeup.

Just a little.

- Please sit. - Yes, okay.

So good to see you.

Am I older?

- I was born in 1980. - You are?

- I'm a year older. - Yes.

Would it be okay to just speak casually?

Shall we?

We're going to be living together when we go abroad anyway.

All right. Hey, let's have fun.

- Su Young. - Thanks for coming.

I've been looking forward to this moment.

When I hug you,

I love how you give me that comfort, like hugging a sturdy tree.

Like hugging a sturdy tree.

Your embrace feels infinite, like it feels like I can't touch my hands.

- I love your expressions like that. - Really?

Saying that I'm like a sturdy tree.

Whenever you'd explain a recipe,

you'd use those elegant expressions and I'd love it.

- Thanks, my sturdy tree, Yoon Kyung Ho. - A sturdy tree, gosh. Thank you.

I think that was when you totally won me over.

I actually really adore Su Young.

He has that warmth every time he talks.

It's admirable, and he's totally captivated me.

I often cook using Su Young's recipes.

I've tried the fried egg without oil,

the fried rice...

I'm so thankful for him and every man should be too.

You're able to cook some good food with just what you have in your fridge.

To me, he's like a savior.

I've become a total fan.

Was the too much?

This is so exciting, Su Young.

(Ryu's No. 2 fan)

Should we have some coffee?

- I should greet people by hugging. - You should.

Everyone, young and old.

(They calm their excitement over a cup of coffee.)

- Cheers. - Cheers.

- Good to have you. - Thanks for having me.

(A precious moment alone with Su Young)

Someone's here.

Who is it?

Welcome. Welcome, Kihyun.

- Welcome. - Nice to meet you.

Welcome.

- Hello, sir. - Nice to meet you.

(Who is this polite young man?)

I know when I hug people.

(In his 11th year, MONSTA X's main vocal)

(MONSTA X Kihyun, the youngest study-abroad student)

- Have a seat. - Should I sit here? Thank you.

(The three study-abroad students are together for the first time.)

- This is awkward. - Right?

Oh, right. You've been discharged not too long ago.

Yes, it's just been over two weeks.

Your hair is still... It's still short.

It hasn't grown out yet.

- No wonder his eyes are full of spirit. - It is full of spirit.

I heard you were an elite soldier

when you were in the army.

Yes, I was given that title.

- And you were given an award. - Yes.

Because cooking is physically demanding...

(I'm an elite soldier!)

No, you don't have to do that.

Three, four, five, six...

My back muscles too...

Hey, your back muscles...

Your muscles are crazy.

I can feel his muscles.

This is... Why are you so ripped?

Why is he so ripped?

What the heck?

(Jealous...)

This is insanity right here.

(Insane elite muscles)

Did you fill in the application?

Yes, I did.

I was told to complete it.

- I also filled mine in. - Did you?

It's the same for me. Who do we give this to now?

(The three brothers have filled in their applications for studying abroad.)

Strength.

For me,

I'm not afraid of cooking.

I'm good at seasoning.

I'm pretty good at getting it just right.

So, I'm confident with my choices when cooking.

That's really important.

Because seasoning is everything when tasting.

Right.

Are you good at seasoning?

Here, I wrote my weakness as...

"a little unsure about seasoning."

Don't worry about that. I got you.

My strength is easy, no-frill, simple cooking.

I think that's my strength.

Your recipes are so easy to follow at home.

I know I can make it with just what I have in my fridge.

When I go check my fridge for ingredients,

they're things I usually always have in my fridge.

Let's check the fridge. If there's nothing, oh well.

Let's try to cook something.

There's pork belly and what else?

(Which simple dish will Su Young make?)

I can tell from the fridge that they cook, so there's probably lots of ingredients.

I saw that they had pollock roe.

I have an easy pollock roe pasta recipe.

That sounds good.

Sounds delicious.

(Home cook master Eo Nam Seon)

(Viral recipe)

(The recipe used by so many people)

(Mr. Eo's recipe revealed)

I'll start.

This is going to be good.

(A simple dish you can whip up with ingredients at home)

(Preparing pasta water)

Having a screen like this is convenient.

I've never seen a filter system like this, but this is cool.

This is touch screen.

You can customize and save different modes to your liking.

I see. I can control it with my finger like this.

One liter.

One liter at 100 degrees Celsius.

This is tankless?

That's more hygienic, so nice.

It'll take no time.

(Save time by starting with boiling water for the pasta.)

(The pasta water is ready, so we just need few more ingredients.)

I'll just make a little.

I'm excited.

(Impressed)

This is so that it doesn't stick.

(A flower blooms inside the pan.)

If you put it on one side, the pasta will stick to one another.

Just twist it like this, and it'll opens up.

A little twist, then let it go for the pasta to bloom.

It's just a simple trick, but it feels like a performance of sort.

I can't believe I get to see what I've only seen on TV.

It's mesmerizing.

How is he able to cook at that level?

He sure is amazing.

Once the pasta cooks, we'll start cooking.

Ingredients are super simple.

I feel like they'd have butter.

- Found it. - I saw it earlier.

(First key ingredient is butter.)

We're only making a little, so let's just use 30g.

(Add 30g of butter into a bowl.)

Turn the heat off, then...

It goes directly into the bowl?

Yes.

(Add the cooked pasta into the bowl with butter?)

Yeah, add it directly. That's it.

Then, you just mix it like this.

That's cool.

(Mix the pasts with butter.)

This is what mantecare is.

When fat, starch, and water are mixed well,

it becomes a sauce.

It melts quickly because the pasta is hot.

I smell the butter.

Of course, you can smell it.

(The buttery smell hits your nose.)

(Smelling it from here)

(Smelling it from here too)

The smell.

You're right. It has that margarine smell.

If it seems a little dry...

(If the pasta looks a little dry...)

Add the pasta water.

(If it seems dry, add 2T of pasta water.)

You can do it on the pan,

but the pasta is hot, so there's no need.

This will come together and become the sauce.

(Mix well until the butter melts.)

(Second key ingredient)

(White pollock roe)

You could use regular pollock roe,

but the white pollock roe is more clean tasting.

White pollock roe.

(Removing the skin to only use the roe)

- That's interesting. - It really is.

(Easily separate the roe from the skin by pushing with chopsticks)

Two tablespoons of pollock roe should be enough.

It'll be too salty if you add too much at once.

Add just the right amount.

This is meant to be enjoyed for its slightly salty flavor.

Now, to this,

add a little bit of tuna extract

to take it to another level.

(The umami flavor is enhanced by the tuna extract.)

(We just mix this, and we're done?)

Last but not least,

drizzle the mayo around once or twice.

That's going to be super buttery and rich.

The mayo is the kick.

This is perfect with beer.

(Mayo is the kick for this butter and pollock roe pasta.)

It becomes like a cream sauce.

So actual ingredients are just pasta and pollock roe.

(Pasta made with just 3 ingredients: Butter, pollock roe, mayo)

(It's time to plate it nicely.)

(The egg yolk is the cherry on top.)

How did you whip this up like...

Make sure it doesn't fall.

- What just happened? - You're adding the rest of the roe.

Yeah, just a little.

Just lay it on like this.

(Some black pepper to finish it off)

It's done.

This is classy.

My mouth is watering.

(Super simple pasta that anyone can make)

(An incredible dish made with just a few ingredients)

(Mr. Eo's Butter and Pollock Roe Pasta)

(1. Boil pasta for 8 minutes.)

(2. Add the cooked pasta into a bowl with 30g of butter and mix well.)

(3. Add 2T of skin-removed pollock roe, 1T of tuna extract)

(Drizzle the mayo, and mix well.)

Shall we taste it?

Let's eat this first.

I'll pop it.

You should pop the yolk.

(Pop the yolk for an effect.)

(How does it taste?)

Su Young, what is this?

Pretty good, right?

(Excited)

This is so delicious.

(A perfect combination of butter, pollock roe, and mayonnaise)

It's soft, sophisticated...

It's salty,

but then the butter kicks in and you have little bursts from the roe.

I can't even tell what the kick is.

This itself is just a kick.

(This taste is insane.)

Kihyun knows how to eat pasta.

With such sophistication.

The ground pepper at the end...

really goes well with the pasta.

Any dish that uses butter...

must have some ground pepper.

- Could I finish this off? - Sure.

(Don't leave any on the plate.)

(Slurp)

We killed that. Look at that.

Were we all starving?

(Su Young's pasta is full of flavor, but it's made with simple ingredients.)

Now, I get why people say, "Ryu Su Young's recipe always works."

"It's always good."

When I'm using his recipe, I know it's going to taste good.

But when you make it, it always tastes

way better than what you imagined.

A guide to studying abroad.

- A guide. - Let's take a look.

A guide to studying abroad.

(Eat! Learn! Execute! A Guide to Studying Abroad)

Eat a local meal at least once in each location.

A local meal.

Learn to cook at least 1 iconic dish

for each location.

Three, each person should execute at least 1 recipe.

If you don't, you can't return home.

I think we could all do it.

There's a condition.

Use the recipe and flavor you've learned abroad

and create your own, unique recipe.

Your own.

"Your own" is important.

Instead of just having fun,

it'd be better if we could learn and bring something back.

I feel a little pressure, some excitement...

I want to go home.

(So, Kyung Ho is back at home.)

Butter and pollock roe pasta.

(As soon as he's back, he reviews the pasta recipe.)

(Ryu's No. 2 fan follows along just like he was taught.)

- Dad. - Hey there.

(Kyung Ho's daughter is here.)

Hold this like this.

I hope I do well when I go.

You don't need to do well.

- Why? - That's also a charming part of you.

No, I want to do well.

- You'll do well. - Right?

This has to taste good.

(It does look like the one Su Young made earlier.)

(Kyung Ho's daughter takes a slurp.)

It taste like something from a restaurant.

From a restaurant?

But it's not my style.

(Kyung Ho's daughter is firm on her preferences.)

(Elite youngest Kihyun is also practicing.)

Tomato puree.

Onion, potato, paprika.

(Practicing knife skills)

(Practicing using a wok)

(Even practicing different languages)

(All the preparations are done.)

My gosh.

(All the preparations are done.)

(The first location of the culinary study is?)

It's Porto in Portugal, right?

(Porto, the heart of northern Portugal)

(A picturesque scenery you can't take your eyes off of)

This is so beautiful.

I can't believe this. This is unreal.

(A city of unreal beauty)

(The reason why we're in Porto)

It's been around since Roman times,

so it's a 2,000-year-old city.

With the sea by their side,

countless dishes must've come and gone.

And what we get to eat now has survived through that,

so imagine how delicious it must be.

(A harmony of flavors that encapsulates the rich history)

This country is famous for desserts,

so I should try making a dessert.

Now, let's go learn.

I'm going to work really hard.

We'll work hard.

(A morning in Porto is filled with anticipation.)

(What will the three brothers experience on their first day?)

Good morning.

It's 6:20 a.m. right now.

(It’s the first day, and Kihyun is up early for their busy itinerary.)

I just woke up.

I think everyone else is already up,

so I'll hurry up and go say hi.

(Haha)

(Clearly, he's just woken up.)

(Bedhead in full glory)

(The early-bird brothers are already up.)

The houses are so pretty.

(The early-bird brothers are already up.)

(A view from the house you can only enjoy early in the morning)

Since we're surrounded by these old buildings,

it's really starting to feel like we're in a foreign country.

We're in a completely different culture.

It suddenly hit me.

We're in a total foreign place right now.

Good morning.

Did you sleep well?

Kihyun, lean out the window from there.

Like an actor.

Look cool. There you go.

Nice.

Handsome.

(Relax with a cup of coffee, Model Kihyun)

Are you shooting a commercial?

Be more natural.

(The three brothers are already having fun.)

That "Korea Army" on your shirt looks so out of place.

You still wear that?

I wanted to wear it as pajama.

Yeah, I guess you've gotten used to it.

This is fun.

Why are you suddenly coming with a camera?

You're scaring me.

Wait. You want to fight?

You want to fight me? Wait.

You looked hilarious trying to record.

I'll lean out from here,

so record me.

Okay.

Porto!

(Haha)

(The first morning of study abroad for the three brothers)

(Kicking off their study abroad, they've come to a residential area.)

We're going to eat a local meal.

A real home-cooked meal.

Are we going to a restaurant?

We're going to a grandma's place.

To her house? Okay.

It's like "Porto Cuisine and Dining."

What an incredible experience.

(They turn into an alleyway for a local meal.)

Hey, what's that?

Look at that stained glass.

I see stained glasses,

and tiles are famous here. I also see lots of pretty tiles.

It says 1972.

I guess it's minimum 100 years.

These buildings are over 100 years old.

The buildings are all very narrow,

and they're all lined up so neatly.

It's like "Harry Potter."

This is magical. Where are we?

This alley came out of nowhere.

This is beautiful.

Isn't this great?

- It's great. - This is great.

Where will this alley take us?

I smell something delicious.

- It's cute. - Hello.

Hello.

Is this her?

Hola.

(They meet the local meal master in the middle of the alley.)

(Elena, a Porto local meal master)

(Elena has preserved Porto's local meals with traditional recipes.)

(Porto's local meal crafted by the hands of a master)

(Porto)

(Traditional)

(Local meal)

(Porto's traditional local meal)

Let me take you to my cozy house.

Let's go.

Thank you.

It was built a long time ago. It's an old house.

It smells like a house.

(When you walk up the stairs filled with the home-cooked memories)

(You'll reach Elena's house where you'll taste Porto's local meal.)

Come sit here.

- Welcome to my house. - It's so pretty.

We're going to enjoy some Porto dishes that were made in my house.

Thank you for inviting us to your house.

The pleasure in mine.

Isn't she so lovely?

Yeah.

You are beautiful.

Thank you.

So pretty.

She's glowing.

Should I bring the food?

That'd be great.

She's invited us to her actual house.

It's like a cozy little hideaway.

(In the master's warm and cozy home)

(What kind of local Porto meal will they get to taste?)

I wonder what it'll be.

(Anticipating)

(Finally, a local Porto meal)

- This is... - It smells so good.

It smells delicious.

The smell hits the spot for Koreans.

So there's this kind of dish in Porto, huh?

It's seafood rice.

Seafood rice?

It smells so food.

It is literally seafood rice.

What's in here?

Seafood and rice.

(Simple)

Seafood and rice.

(A traditional Porto dish, seafood rice)

(In the 15th century, fishing was a main source of livelihood.)

(They started to add rice to the fresh seafood for an easy meal.)

(Flavorful seafood rice that holds Portugal's history)

(In a mussel broth with tomato paste)

(An array of Porto's fresh seafood is added.)

(Then comes the white rice, a staple for every Korean.)

(Wait until the soupy broth to reduce)

(And you've got a hearty seafood rice full of ocean aroma.)

(Seafood Rice Dish full of various seafood and rice)

It's local food made at home.

Please enjoy it as if you were at home.

Thank you.

(Their first taste of the local Porto dish.)

It's delicious.

(Impressed)

This is so good.

The aroma is unbelievable.

There's only seafood in it.

Just seafood?

The soup is incredibly rich.

The soup is really rich. It's so delicious.

The umami flavor in this...

The umami flavor is insane.

It's as if she's added tons of MSG.

The shrimp head hold all the flavor.

Shrimp's gut, not head.

Umami from shrimp's gut and clams...

These clams are like short-neck clams.

Plus, there's mussels.

Mussels are like an umami bomb. It's packed in there.

It has that deep flavor.

The umami is insane.

It's no joke.

It has that texture like a kimchi porridge.

It's soft and creamy.

It's really delicious.

(The ultimate flavor of Porto's ocean)

It taste similar to kkotgaetang (spicy blue crab stew)

or haemultang (seafood stew).

A super delicious spicy blue crab stew.

It's really rich.

I can't believe a taste like this exists on the other side of the world.

It tastes so familiar.

How could this be?

It's so good.

Thank you.

It tastes like a Korean dish.

Seriously.

I need a word that's more than delicious, but it's so delicious.

There's still lots of dishes left.

Do Koreans enjoy having many dishes served at once?

There's no order. We just enjoy everything all at once.

We put everything on the table.

She understood you without the translation.

Really?

Grandmas know everything.

- She's good. - She is.

That's the...

- This is that. - What is it?

Cataplana.

This is the innards.

It looks like tripe.

They eat innards here?

I guess so.

(Salivating)

(Crispy and moist grilled sardines)

(Even before they get a chance to look, the table quickly fills with dishes.)

It really feels like a home-cooked meal since the table is full.

It does.

- This is Portugal's ttukbegi (stone pot). - What is this?

There meat.

- Cataplana. - Cataplana.

(Let us tell you about cataplana.)

(Cataplana is a name of a pot, not a dish.)

(Cataplana / Name of a pot that opens and closes like a clam)

(Steam, stew, noodles, rice)

(It can be used for all kinds of dishes.)

(The main ingredients for today's dish are pork and clams.)

(The pork was cooked and fried in the cataplana.)

(Then, clams are added.)

(The lid gets closed and that allows the steam to cook everything inside.)

(A steam massage to top it all off)

(Alentejo-style Stir-Fried Pork and Clam Cataplana)

(Pork and clams are stir-fried together, then gently steamed)

It smells like she's used some sort of a spice.

- So this is pork? - It kind of smells like lamb.

- I smell cumin. - You're right.

Was cumin used for this dish?

That's right.

It's what you have with lamb skewers.

There's cumin in here.

It's like jangjorim (soy-braised beef).

- Jangjorim? - Yeah, this is jangjorim.

It's in between jangjorim and sanjuk (beef skewer).

That's what it taste like.

(You can almost see it from the way it’s described.)

You can kill a bowl of rice with just this.

(Pleased)

That's it.

Now that I see the bottom of the pot,

she's made a gambas al ajillo with pork and clam.

She cooked it in oil.

When you're cooking gambas al ajillo, you cook the garlic in oil,

add some chicken powder,

add shrimp, then turn off the heat.

Then the shrimp cooks just right.

This is good.

The combination of meat broth and clam broth is fantastic.

So delicious.

(Only delicious things here for stir-fried pork and clam cataplana)

She's made a gambas al ajillo with pork and clam.

Gambas al ajillo with pork and clam.

(We're missing something.)

Is there some bread?

Dip the bread in this.

You need to have bread with this dish.

I really needed bread.

(Su Young is just built differently.)

With clams...

(For the happiness of this moment)

(No words are needed.)

Perfect.

(You know how to eat, huh?)

We need to try this too.

- Right. - We should try this.

Older men like us love naejangtang (innards stew).

I'm so curious.

(Made with beef innards, white beans, chorizo, and more)

(A rich beef innards stew made by slowly cooking for a long time.)

("Tripeiros" / There's even a word for those who enjoy Tripas.)

(What does tripas, Portugal's soul food, taste like?)

Goodness.

(Why?)

Hey, this...

It'll taste like budaejjigae (army stew) if you just add gochujang.

- There is that taste. - Budaejjigae.

You're right. It's totally budaejjigae.

(Kkotgaetang, jangjorim, and now, budaejjigae? A parallel universe?)

I think it's because of the beans.

It's kind of similar to us adding baked beans.

You're right.

And there's some meat. It's not ham though.

This kind of smells like ham.

Salsichão.

It's salsichão.

(What's salsichão?)

Pepperoni has paprika powder in it,

so it's red and a bit spicy.

Salsichão is that without the paprika.

(Salsichão / Pork sausage that's added to boost the flavor)

It taste different from chorizo.

It's much for flavorful.

(A traditional recipe that enhances the flavor and adds a meaty aroma)

That's why it taste like budaejjigae.

Feels like a real grandma-style cooking.

That's so true.

(As expected from a local meal master.)

(Mesmerized by the master's skills, they begin a mukbang.)

(They use their left hand.)

(Also their right)

(Wipe some sweat off)

(Then, go back into never-ending mukbang.)

Ah!

When you're eating, you need to take your time...

and really enjoy the flavors.

(Embarrassed)

Slowly, while enjoying.

When I see Koreans at a restaurant,

they always eat so fast then leave. Why is that?

(For Elena, it's hard to understand why Koreans eat so fast.)

We’re just so used to the fast-paced life in Korea.

You need to do everything fast in Korea.

You should be enjoying your time while eating,

but Koreans are always eager to move on.

We try to hit another attraction.

In Portugal, how long does a typical meal last?

It seems like you take your time.

Usually, three to four hours.

(That's unimaginable in Korea.)

(This is just standard.)

Shall we also slow down and enjoy this time?

May I ask for her age?

I'm 68.

(Now that the mukbang has stopped, it's time to talk.)

Kihyun looks like he's in his early 20s.

Early 20s?

Please tell her I'm 32.

(What? 32? No way)

(You look so young.)

Thank you.

Lucky you.

How old is Kyung Ho?

What do you think? Try guessing my age.

You're really beautiful.

(Anticipating)

50 years old.

50 years old.

(Her humor makes everyone laugh.)

Poor Kyung Ho.

It's just my hair right now.

I'm five years younger than that.

(It was a joke.)

Did you cook everything here for us?

Of course.

I tried to cook the dishes you probably haven't tried before.

She's so generous with portions just like my grandma.

It's like she's saying, "Eat lots." There's so much food.

I enjoy cooking.

When I see people enjoying my cooking,

it's very rewarding, so I don't think it's tiring.

We also like to cook.

A long time ago in the countryside, girls had to start working at a young age.

Men couldn't learn how to cook back then.

It's the same as Korea.

Korea was like that too.

These days, men cook as well, but that's what it was like back then.

"Only the hen should cluck in the kitchen, and the rooster should stay silent."

So, we'd have a doll of a hen in the kitchen.

Like "This is my territory."

It's so interesting to learn about a similar culture.

Taking our time to eat is nice. We get to talk,

get the food digested...

It was seriously delicious.

Every dish had her heart in it.

Beyond borders,

every mom's heart that goes into cooking is the same.

I could feel her love and care.

That little nervousness and awkwardness I had...

totally melted once I started eating, and it was as if we were close.

Just imagine how many meals she’s cooked over the years.

Imagine how many meals she cooked...

to take care of her children.

Every single dish...

felt like a part of her life.

Each recipe helped build...

the foundation of her life.

So, if we had the time, I really wanted to learn.

I don't have much skills compare to you,

but if it's possible,

I'd love to make some side dishes with things in your fridge.

(A Ryu-cipe dish for the master?)

Would that be okay for you?

(Sure. That'd be great.)

(Finally enters the kitchen)

(The first Ryu-cipe will be born from this kitchen.)

Let's see what she has.

These are all frozen.

(After receiving her permission, he checks her fridge.)

There's paprika powder.

Garlic.

Could you peel these?

(Asking the brothers to help with garlic)

There's meat. There are two kinds of meat.

There's one leek.

There's some pork.

(The main ingredient will be pork.)

There are some clams left.

Nice.

Okay. Some leftover wine from earlier.

(Pork, clams, leek, onion, garlic, white wine, vinegar)

(What will Ryu Su Young...)

(No, culinary student Eo Nam Seon showcase as his first Ryu-cipe?)

Ah...

(Instead of the sound of chopping, Su Young lets out a single gasp.)

What are you looking for?

(Instead of the sound of chopping, Su Young lets out a single gasp.)

(Rummaging)

(He doesn't start cooking, but begins to search the kitchen.)

I thought she'd have soy sauce, but I was wrong.

It feels like grandmas would surely have soy sauce or doenjang.

There's none of that.

It felt so comfortable here, I just thought...

Do you just need soy sauce?

If there's soy sauce, I can make something work.

It was stupid of me

to think that she'd have soy sauce.

You just need soy sauce?

Even just a soy sauce...

You're going to go get it?

Is there an Asian mart nearby?

I mean, I brought some with me...

just in case I wanted to use it...

in my recipe, but...

You have that?

- Now? - I packed it with me.

- Now? - Yeah.

Is this a magic bag?

It's a magic bag. You have it now?

Wait, I need to see if I've also packed soy sauce.

Don't hide it and let me see.

What? What is this?

I need to develop recipes, so...

This is what people bring for camping.

That's right. It's here.

A seasoning kit.

(Everything you need for basic seasoning is right here.)

(Soy sauce, fish sauce, sugar, salt, sesame seed oil, and more)

(Kyung Ho has brought this seasoning kit from home.)

Lend me some.

Of course. We're family.

Even doenjang and gochujang.

(He even has doenjang and gochujang, the ultimate duo of Korean condiments.)

She can't eat spicy things, so I'll just use doenjang.

- You need to leave some for me. - Thank you, Mary Poppins.

You're my dream.

I'm your biggest fan now.

So close to disaster.

There's was only salt.

Thank you.

(All the ingredients are ready now.)

(What's Mr. Eo's first Ryu-cipe?)

There were some clams.

There were some clams leftover from cooking for us.

Clams go well with doenjang,

and I'm going to add pork too,

so it'll taste good.

She feels like my mother, so I wanted her to try some jang (paste).

I'm going to make some gangdoenjang (thick soybean paste stew) using pork.

This is bone-in.

Technically, pork belly is part of the rib section,

so they've prepared it like LA galbi (braised short rib).

So it's bone-in.

Every country had their own way of preparing meat.

It's so interesting.

(Bite-sized pork is ready.)

(Add the pork to a heated pan.)

(Basic seasoning / 1T pepper, 0.5T salt)

(Using leftover white wine to get rid of the smell.)

(Add vinegar for smell and juice.)

(1 finely chopped onion, 6 garlic cloves or as much as you want)

(Stir-fry the onion and garlic.)

(Add the clams.)

Clams bring an umami flavor,

so I decided to use it for a new dish.

(Cook over high heat until the clams open.)

(Clams have opened up.)

(Doenjang, one of the ultimate duo)

(For the first Ryu-cipe, doenjang is the kick.)

(Using doenjang, a Korean condiment, as a kick)

(Coat the pork and clams evenly with doenjang.)

(What did he take out from the fridge?)

(Paprika powder to add a little spice instead of red pepper powder)

(Adding a little spice with 2T of paprika powder)

(Checking the spice level for the master.)

The powder isn't really spicy. Let's add more.

(Additional 1T paprika powder)

(3T paprika powder for a little spice instead of red pepper powder)

(1T sugar)

(Add 250ml of water so that it soaks up the flavor.)

(Reduce until it has soaked up the seasoning.)

Do you need help?

I'm done.

That smell...

It's Korea.

We're totally in Korea.

Portugal dishes are often eaten with bread.

So, I think they like things a little salty.

It might be a bit strong, but taste some.

(Eyes fixed)

I might be salty.

(Kihyun tastes the first Ryu-cipe.)

(How is it?)

(It makes you dance even without music.)

- It's making me dance. - Yeah?

If it's making you crave soju, I've succeeded.

- Su Young. - Yeah?

It's already game over.

- It's good? - Yes, it taste good.

(A taste you cannot escape from, thick doenjang stew with pork and clam)

Could I taste test?

This is unbelievable.

I just finished making a dish. Do you want to try it?

(What does Kyung Ho, the seasoning expert, have to say?)

- I think she'll really like it. - Should I season it more?

- She might like that. - Yeah.

This much reducing in enough.

The texture of the meat is so nice.

- Tender, right? - Yeah.

It's delicious. It's an emergency situation inside.

- It's good? - Very good.

I think it taste so good,

but I'm not sure what you'll think.

I hope you like it.

If you thought it was delicious, I think I'll enjoy it too.

She thinks I'm cute.

I was in the Korean army until two weeks ago.

(To get a "t'as bon," finish it off with chopped leek and 1T sesame seed oil.)

Sesame seed oil.

(A simple and easy dish with ingredients at home)

(The first Ryu-cipe has been executed.)

(Gangdoenjang with pork and clam)

(Dish made by stir-frying pork and clams, then reduced)

(It's time for the local meal master to taste it.)

(The master's eyes are also fixed on the dish.)

(The two brothers are also nervous.)

I don't taste the soy sauce.

I didn't use soy sauce. I added doenjang.

Earlier, you cooked pork and clams in oil.

Your dish inspired me to cook this.

I remembered your dish,

and made pork gangdoenjang.

(A new Ryu-cipe is born with doenjang as a kick.)

It might taste unfamiliar.

It's good.

- She says it's good. - Yeah?

She's eating it so well.

Obrigado.

The sauce is delicious.

I think it's tastier than my dish.

It's called doenjang. It's a paste made from fermented beans.

If you wrap it like this, it's better.

(What did Kihyun just suggest?)

There's a small radish.

It smells like kohlrabi.

Good.

(Ryu-cipe's hidden kick! Kohlrabi pickle)

4T of vinegar and 2T of sugar.

Also, add some salt and let it sit...

for quick pickling.

It only need 20 minutes to pickle,

so now, you've also made some pickles.

(Super simple kohlrabi pickle has been executed)

(That is good together.)

I usually pair my dishes with potatoes,

but I like that this dish goes well with pickles.)

(First Ryu-cipe at the first study abroad location)

(Gangdoenjang with pork and clams feat. kohlrabi pickle)

That dish Su Young made...

As soon as it entered my mouth, I was like, "This is so good."

Grab any Korean on the street and ask to taste this dish.

They'd say it's delicious.

He's admirable.

He just pulls off everything so easily.

(He's an incredible person.)

How you cooked it makes it so delicious.

Thank you.

Obrigado.

I should take this to my family to share.

Thank you.

They've never had Korean food, so I think they'll like it.

Thank you for this incredible dish.

We're tasting it with some Vinho Verde, and it's delicious.

Thank you.

(Mr. Eo's Gangdoenjang with Pork and Clams)

(1. Cut the pork into cubes and stir-fry. 2. Season with 1T pepper, 0.5 salt)

(3. Drizzle vinegar around 2 times. 4. Add garlic, onion, clams and stir-fry.)

(5. When clams open, add doenjang, paprika, sugar. / 6. Add water.)

(7. Once reduced, add chopped leeks and 1T sesame seed oil.)

(If you've come on a culinary study abroad)

(Experience)

(And taste many dishes)

This is good.

(If you've eaten, it's time to learn.)

(Execute a recipe.)

(Every night, a new Ryu-cipe is born.)

(Together with the three brothers' kick)

Isn't this genius?

(A new Ryu-cipe will be revealed.)

(The three brothers head to the next location.)

I'm so full, it's making me happy.

It's nice.

When people see us, they might think we're just having fun.

But we're working really hard right now.

We are working hard.

- Right? - Yes.

How much harder are you planning to work?

We had a meal here today.

So, we need to develop something from that, right?

That's probably right.

I hear fado.

We need to listen to fado.

It's traditional Portuguese music known for its deep emotions,

and I heard that we need to hear it.

(Fado / A traditional Portuguese music with themes of longing and sorrow)

Let's listen to it tonight.

Sure.

A rocky island

Where waves crash and break

("Rocky Island" by Kim Won Joong, 1984)

Kihyun doesn't know this.

What song is that?

A rocky island

- You don't know this song? - I don't.

It's called "Rocky Island."

If you're singing a song with "pado" in it like waves, I know UN...

I know that song.

A stunning beach that sparkles in the sunlight

It's fado, not pado.

- You're fado, Su Young. - Fado?

You're such a fabo-lous person.

What is that?

What?

What is that?

There are people gathered over there.

They must be doing acrobatics.

- Should we go look? - That's cool.

(Acrobatics unfolding in the middle of a crowd)

This is also part of the study, right?

Of course.

(Seeing is also studying! The three brothers take the chance.)

This is cool.

(Spectacular moves you can't take your eyes off of)

That's amazing.

How could they do that in the air...

(In awe of the advanced acrobatic moves)

Kyung Ho likes yoga.

(Stunned by the aerial flip)

That's insane.

It was a great performance.

How long have you been performing for?

We also love bringing people to try it.

Would you like to try it?

I'm so...

(Scratching his head as a way of saying no)

I'm so big.

(Then, the next target is Kihyun, the youngest.)

Really?

- Should I do it? - Do it.

You want me to do it?

I can do this? Really?

I mean, we can't.

- I thought it was a joke. - Only you can do it.

(The brave youngest goes for the challenge.)

They're really going to do it?

(The goofy brothers are loving this sudden turn of events.)

I was just joking.

I dance.

Kihyun, are you okay?

I'm not okay.

(Even though he's an idol, nervous for the acrobatic moves)

Be careful.

Look up and open the hands.

(Success in first try)

I'm so scared.

- You're good. - So scared.

(Who cares? The brothers are having fun.)

This works?

(His fear goes away and he's relaxed enough to ask questions.)

Kihyun, you're good.

(That's our youngest for you.)

(You go, Kihyun)

He's good.

That's crazy.

(Everyone is pleased at the sight.)

Now, put your knees on my hands.

Okay.

Up.

(How is he doing this? He's moving like they're a team.)

Now, stand.

(Even succeeds an advanced move on his first try)

He looks like he's been practicing this for three nights and four days.

To show that this wasn't planned,

how about you go and try?

It's be dangerous for me.

(Perfect teamwork)

(What a true idol! Finishing with a bow)

Now it's your turn.

No.

(Su Young pushes Kyung Ho to it.)

I can't do it.

- Kyung Ho, try. - I'm too heavy.

I'm also heavy.

We’re about the same weight.

Rock, paper, scissors then.

- It's not a top-down hierarchy. - I can't do it.

I have bad knees.

(At that moment, the performer approaches them.)

(Nervous)

(Who will get to fly the skies of Porto?)

(It's Yoon Kyung Ho.)

I'm so heavy.

I weigh too much.

Really?

Seriously?

(Korean slips out in a moment of panic.)

Here.

(Searching for help)

I'm too big.

So big.

(Tries to get away until the end)

(Frantically looking for a religion.)

Will it work?

Take off my shoes?

(You can keep your shoes on, so relax.)

(Kyung Ho is tense with nervousness.)

(Kyung Ho flies.)

(Is this happening?)

I can fly.

(gasp)

Gosh.

(Flapping)

I'm scared.

That works?

He's so strong.

Goodness!

(Tough day for Kyung Ho)

I’m so embarrassed. I’m mortified.

I came here to cook.

I didn't think I'd be up in the air like that.

Acrobatics... He spun me 180 degrees in the air.

The performer who did that was quite something.

I’m so embarrassed. I’m mortified.

(But it goes on despite him feeling embarrassed.)

(Embarrassed)

(Everyone is having fun except for Kyung Ho.)

(I can't look.)

This is so funny.

- This is crazy. - This is too funny.

Goodness.

(Wobbling body)

(Quick to help)

(That's not it.)

(A tough day for the performer as well)

(You can do it.)

(A bit awkward, but Kyung Ho made it all the way.)

(It was a quick taste of heaven.)

Was it okay?

I seriously didn't think he'd lift me.

He lifted me.

You're amazing too.

You made me do it.

How did you do it?

(Amazing brothers who can even pull off acrobatics.)

- I see you differently now. - We're here anyway.

You made everyone happy.

I was really scared though.

Starting from you making a cross.

No, I was actually scared.

What are we going to eat?

What they eat the most here...

We've heard about it a lot.

(Their second itinerary in Porto is to find the region's specialty.)

We're here.

Baca... bacalho...

(This ingredient is hard to pronounce.)

How many bacalhau are here?

Everything's bacalhau.

It all says bacalhau.

It's a cod restaurant.

(Bacalhau is a salted cod.)

(Porto's specialty ingredient, bacalhau)

(Cod freshly caught from the Atlantic Ocean)

(Salted)

(Dried for 3 weeks)

(Bacalhau is made by salting and drying.)

It's after the Age of Discovery,

so they started eating this since the 15th and 16th centuries.

There weren't fridges back then,

so fresh cod was heavily salted to preserve it before bringing it by ship.

(An ingredient loved by the Portuguese for more than five centuries)

(Portuguese eat dreams to live)

(And eat bacalhau to survive)

There are lots of different ways of cooking bacalhau in Portugal.

There are more than a thousand recipes

that uses bacalhau.

(A specialty ingredient you can find easily across Portugal)

(Various recipes using bacalhau)

(An array of captivating bacalhau dishes)

(Cooked by steaming, grilling, and frying)

(Bacalhau, a signature ingredient of Porto)

I feel like they've done everything they can with cod.

You're right.

They really eat cod in so many ways here.

So, I heard about bacalhau...

when I told some people that I'd be going to Porto.

They said I was probably going to eat it.

And they added that...

because so many things are salted here,

it was too salty for them to eat it.

They said it was way too salty.

(How salty could it be?)

It's here?

It's here.

(Time to finally taste the bacalhau we've only heard about.)

(Tartare?)

(Carpaccio?)

These are appetizers?

(Bacalhau appetizers, tartare and carpaccio)

They made it with salted bacalhau.

They used it to make these.

(Thin slices of bacalhau)

(Topped with fresh salad)

Bacalhau carpaccio.

(They finally get to try bacalhau.)

The scent of truffle...

I can't even tell if this is cod.

They said these were salted for a long time,

so I was expecting a fermented ammonia smell.

Kind of like fermented skate.

When I first put it in my mouth,

it felt like I was going to smell that fermented scent, but...

- It's nothing like that. - Nope.

It's been salted, so it's not like fermented skate.

It doesn't have that ammonia smell.

You start to feel that saltiness when the truffle oil steps in.

The truffle oil...

goes so well with it.

(A perfect combination of salted bacalhau and truffle oil)

Interesting.

The meat sort of breaks.

It kind of feels like semi-dried fish jerky.

I'm familiar with semi-dried squid or octopus...

since I've tasted it,

but I've never had anything like that with a fish.

Let's try it.

(Second appetizer)

(Thick cuts of bacalhau paired with sweet and tangy sauce)

(Bacalhau Tartare)

The texture is way better.

(Thick cuts of meat make the texture different)

(Totally different from thinly-sliced carpaccio)

It's kind of like a Cobb salad.

(Diced salad reminds them of a Cobb salad.)

They only used vinegar and olive oil, so it's light and refreshing.

(Refreshing to the max, thanks to vinegar and olive oil)

It goes well with mango.

This is mango, but it's different from the soft mango we know.

Unripe mango.

That's why there's that sweet and sour taste.

It's not familiar to us, but unripe mango is often used in cooking.

It taste tangy.

(The tangy flavor from the unripe mango is the kick.)

- Tasty. - It's delicious. Nice.

Appetizer, carpaccio.

(A true study-abroad student makes notes even when eating.)

Later, if I can't remember,

- can I look at your notes? - Yes.

Then the description will be the same.

- No, just what we've had. - No.

- No cheating. - Then I should write this down too.

Writing notes is important. You forget if you don't.

Now that’s the spirit of a study abroad student.

A bite, and write a note.

(The main dish is here.)

Look at this.

(It's not just one! Endless dishes of bacalhau)

(A variety of dishes with bacalhau cooked in different ways)

For this one, I think we'll be able...

to properly taste the bacalhau.

This one has to taste good.

This will be good, no doubt.

(The most common way of cooking bacalhau in Porto)

(Grilled thick cuts of bacalhau)

(Are eaten with potatoes and radish greens)

(Bacalhau steak)

(Can't hide the smile)

Do these...

have this texture because they were salted?

I think so.

I think the texture comes from salting it.

The texture is great,

so even just chewing the meat...

It's chewy and firm.

It's very chewy.

How is the texture this good?

It's super chewy.

(The gourmet makes a bite with bacalhau, radish greens and the sauce.)

(A big bite)

(A nod of approval)

This is perfect.

This is seriously...

The balance is really nice.

The seasoning is quite strong.

Have it with potatoes.

(The combination of salty bacalhau and soft potato)

The potato cuts the saltiness...

Why is the potato so sweet?

The potatoes are super sweet.

The potatoes are sweet.

The potatoes alone are really sweet.

These taste like baked potatoes we can get at rest stops.

There's butter and stuff here too.

The radish greens too.

Keep eating it and it grows on you.

It's like kimchi. I keep reaching for it.

It's nice that it adds another texture.

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

- And tangy. - Yes.

They're delicious together.

This dish already looks interesting.

The color...

(The color alone sets this bacalhau apart from the usual.)

(The bacalhau is dark red because it was braised in port wine.)

(Port wine bacalhau)

(It's the same bacalhau with a totally different color.)

(The inside is still white)

The wine made it this color.

It has that smell of dried pollack soup.

- It really does. - You're right.

It smells like dried pollock soup,

but this is a foreign dish, which makes it interesting.

It's familiar.

- This is very familiar. - Right?

It's...

It’s not spicy, but the flavor is actually pretty similar.

- When you order grilled dried pollock... - That's right.

It's that minus the spiciness.

It really is.

- Grilled dried pollock. - Yes.

The taste is familiar.

If they were to sell this dish in Korea,

it would be dried pollock braised in wine.

There's a sweetness,

The port wine sauce must be sweet.

Korean dishes are usually salty and spicy,

but this is salty and sweet.

- The sauce tastes super sweet. - Right?

Just the sauce by itself is very sweet.

It hits that saltiness at the end.

This is so interesting to be able to taste each dish.

This seems like something you could eat lots of without getting fat.

- Yeah. - I was thinking that too.

So delicious.

Potato...

What's this?

What did they say this was again?

Brás.

(A dish made by stir-frying bacalhau with julienned potatoes)

(You can find pieces of bacalhau in between the potatoes.)

(Bacalhau à Brás)

Smell it first.

(Smelling the dish first)

(It smells like...)

I know exactly what this smells like.

- What is it? - It smells like,

you know, Lotteria?

That smell that hits you when you enter Lotteria.

It's a good smell, right?

Yes, that delicious smell.

A smell of fries, pepper, oil...

(Will it taste similar as well?)

The combination is out of this world.

(In love)

You have to eat it all at once.

(Kyung Ho also takes a big bite)

The taste of the baked potato is strong.

The cod really stands out here.

To put it simply,

it's salty and nutty.

I think it's salty plus that nutty, clean taste.

There's one more left.

I had something similar to this on the plane.

Really?

(Looks unfamiliar)

(Is this also bacalhau?)

(What is this?)

This seems like butter.

It's definitely butter.

Try it.

(It shocks you?)

This is what it tastes like?

Hey, this is...

It makes your eyes pop.

(Like this?)

With just that piece of fish I just had,

I could finish a bowl of rice.

- It has that briny taste like oysters. - Yes.

Especially in this dish.

Why does it taste like oysters?

For this,

I think it was cooked differently.

I think they cooked it without removing the salt.

This dish feels kind of bold and rugged.

I think this is a traditional recipe.

This must be the belly part.

Something had a different texture.

It was a bit slippery.

There's skin here.

It must've been the skin.

Their skin must taste like that.

(Is this bacalhau's skin?)

(A curious mind is a classic study abroad attitude.)

Is this the skin of the cod?

(What will it be?)

(Tongue)

This was a tongue dish.

I kissed with a cod.

(Never imagined I'd kiss a cod)

(The tongue of a bacalhau)

(This is a bacalhau's tongue, the ingredient for the dish)

(Traditional Porto-style dish that's different from Korea)

(Popular among the foodies for its rich and soft flavor)

(8 tongues per dish, 8 bacalhaus)

(It's like the nose of a skate.)

(You haven't had bacalhau until you've had its tongue.)

- That's why this is hardcore. - Right.

The texture is different too.

Looks different now.

This is tongue?

(Still can't believe it)

The tongue is big though.

Cod's tongues are really salty.

I can't believe I ate a cod's tongue.

It seems like salted cod is the standard way they eat it here.

They don't use fresh cod.

There's no spiciness.

Right.

There's none of that spicy flavor.

It lacks that.

I feel like I've eaten the entire cod today.

From its tongue to its back to its belly...

Braised cod, fried cod...

(Fully conquered bacalhau)

We've come here to eat,

but we're also here to learn.

If I Were to learn, I want to learn this the most.

If it's not too hard, I want to learn this one.

I want to learn this dish.

(Those who have enjoyed the food, now go and learn!)

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

(A new dish even for Eo Nam Seon?)

I think he'll be better than me.

(The three brothers even learned hidden tips and tricks.)

The first night has come,

I can't even do this one this properly,

but I'm using three stoves at once.

This is unbelievable.

(That's unexpected.)

(Is this how he becomes a cooking fairy?)

I should try making the sauce first.

(The elite youngest is busy making the sauce.)

(Huh? It tastes weird.)

(No such thing as giving up for the elite youngest)

Please don't fall.

Did I succeed?

(Will the elite youngest's recipe end up as a failure?)

- Su Young! - Is it falling?

(It's Ryu Su Young time now.)

What do people like the most?

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

- Rose spicy chicken. - Rose.

The smell is...

(Don't miss the reveal of Ryu Su Young's spicy sauce.)

I've never seen someone do it like this.

(Ryu Su Young's crazy kick)

(A new recipe to captivate every taste)

(Crunch)

(Crunch)

Why is this so good?

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

This is on another level.

Dramaday.me