Original subtitles

(Let's study Portugal's morning.)

(From bifana that's similar to Korea's jeyuk bokkeum)

(To the bold yet addicting francesinha)

(Completely immersed)

("Bifana isn't complex, it's direct and bold.")

(Kihyun, studying abroad)

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

(Kyung Ho, studying abroad)

(Su Young met with a 2-star Michelin chef.)

(This is kimchi jeon.)

(Korean cuisine reimagined by a 2-star Michelin chef in Portugal)

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

("Korean flavors have embraced Portugal." Su Young, studying abroad)

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

Honestly, after tasting your food,

I don't think I can cook anything.

I don't think I can.

Goodbye.

(Tries to leave)

It's okay.

Take your time.

Then, I'm from Korea,

so I'll prepare a very simple dish that I think is Korean cuisine.

I'm a bit nervous.

(This has never happened before.)

(Su Young takes on a new challenge.)

(A master of easy and simple recipes)

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

(Now, forget about all that.)

(Upgraded from studying abroad)

(Su Young's fine dining)

(It's time for the reveal.)

I intended to keep it simple,

in a traditional Korean way, without any fancy twists.

Just clean and honest.

(Before meeting the chef, Su Young dropped by a market in Porto.)

Here's carpaccio.

I need to use this.

(Carpaccio / Thinly sliced raw meat or fish, topped with sauce)

Then the carpaccio meat suddenly looked like flower petals.

(The carpaccio meat reminded him of flower petals.)

So, what should I make with this?

Should I make a flower?

I'm in Portugal. What kind of flower should I make?

Mugunghwa (Rose of Sharon).

(Mugunghwa carpaccio will bloom from Su Young's hands.)

(Inspired by the shape of the mugunghwa)

(This sauce is the kick.)

(The sauce will be the kick for Mugunghwa carpaccio.)

(The main ingredient is butternut squash.)

(Butternut squash can be swapped for easily available kabocha squash)

(Squash Sauce / 1. Dice the squash into small pieces.)

(2. Boil the diced squash for 8 minutes.)

Do you have a strainer?

(Of course, the sous-chef had already grabbed a strainer.)

- I'm here just to help. - Thank you.

(While the squash boils, prepare the base of the sauce.)

(Soy cause from Kyung Ho)

(1T of soy sauce)

(Let me see what you're adding. 1T of sugar)

(And the one ingredient you cannot forget)

(1T of perilla oil for that nuttiness)

I'm sorry to interrupt.

(Ping from sous-chef! The squash is done.)

Perfect. Thank you.

- Want me to stop the cooking? - Yes, thank you.

- Great. Thank you. - You're welcome.

It's so nice to have him by my side.

(Perfectly cooked squash, thanks to the sous-chef.)

(Squash Sauce / 3. Drain the water and add the cooked squash into the base.)

(Sprinkle some lemon zest to brighten it up.)

(Something's still missing...)

Can I use your kimchi a little bit?

You can use everything you want.

- Thank you. - If you prefer the vegan one,

you can use that too.

(Baek kimchi acquire)

They've made a delicious baek kimchi (white kimchi),

so I want to use...

(Adding baek kimchi to the squash sauce?)

(What are you going to do with our kimchi?)

(Squash and Kimchi Sauce / 4. Finely chop the baek kimchi and add it to the sauce.)

I often use kimchi and squash together.

It's how my mom does it.

The squash is sweet and the kimchi is salty,

so I think they'll work well together.

(Perfectly sweet and salty, what will the impromptu sauce taste like?)

(Nod of confidence)

(The sous-chef who helped out also gets a taste.)

It tastes good.

(Plating with his delicate touch)

(In Korea, you can use low-fat cuts like round or eye of round.)

(A flower blooming one petal at a time)

(Interesting)

(Use a touch of sesame oil, and season with salt.)

This is a Korean-style carpaccio.

(Chopped cilantro becomes the leaves)

(Next, the kick of the Mugunghwa Carpaccio)

(Squash and kimchi sauce)

(Add color to the petals.)

(Finish off with sesame seeds to represent the stamen.)

The pronunciation is really hard.

Mugunghwa.

(Korean is hard.)

(Embraced the shape of mugunghwa)

(The Mugunghwa Carpaccio has bloomed from Su Young's hands.)

(What is he cooking now?)

(Su Young has prepared yukjeon (beef pancake) as his second dish.)

This is yukjeon.

Beef pancake.

Like kimchi jeon, this is yukjeon.

Yuk means beef or carne.

(The sous-chef is learning a lot about Korean cuisine today.)

We usually make this when we're having a party or something.

It's become easier to find Korean food in Porto.

A Korean restaurant opened nearby.

(This Korean food lover usually goes for tteokbokki.)

Tteokbokki, yes.

Yes, I've had deep-fried hot dog with tteokbokki.

- Do you like it? - Yes.

I normally order it to go.

(Meet the sous-chef, Porto’s biggest Korean food lover.)

- The hot dog is always good. - Yes.

(Yukjeon is glowing with a beautiful golden color.)

(Here comes the 2-star chef.)

Be my guest.

(Couldn't hold back the curiosity and has entered the kitchen)

Is this a flower?

That's Korea's national flower, mugunghwa.

I'm curious about the taste.

Really? I hope it's good.

I'm also nervous.

It's okay.

(First, plate the yukjeon.)

(Delicately top it off with scallops.)

Beef and scallops?

Yes, we call this samhap (flavor trio).

It's a local delicacy from the Jeollanam-do region of Korea.

(Finishes the samhap with cilantro)

I'll whip up some sauce real quick.

(Attention! Perfect for yukjeon, Su Young's go-to spicy sauce)

(I'm going to memorize this recipe.)

(3T of perilla oil for nuttiness)

(3T of soy sauce for signature Korean saltiness)

(1/2T of red pepper powder, 1/2T of sugar)

(Add 5T of water to adjust the consistency.)

(Drizzle Su Young's go-to spicy sauce.)

(Additional nuttiness with sesame seeds)

This is yukjeon samhap.

(Su Young's festive dish Yukjeon Samhap)

(An unexpected combo of yukjeon, scallops, and cilantro)

Could I try some now?

Yes, try it with a little bit of cilantro.

(Making sure to get some sauce)

(Eyes locked on the yukjeon samhap)

Could I try some as well?

(How will the 2-star chef think of the yukjeon samhap?)

(Nervous)

Good.

I taste Portugal in this yukjeon.

(Completely agrees)

I taste our beef fried with breadcrumbs,

and there are even scallops.

This sauce isn't Portuguese at all, but...

(I smell Portugal when I get a whiff of the cilantro.)

Thank you.

(Now, for the Mugunghwa Carpaccio)

(Have it with this sauce.)

(Su Young's squash and kimchi sauce)

(Will he be able to satisfy the 2-star chef again?)

Fresh.

It's tasty and fresh, so it really gets your appetite going.

It's good.

This is very good.

(The squash and kimchi sauce has stolen the 2-star chef’s heart.)

The two dishes are very different.

- I'm very satisfied with both dishes. - Thank you.

I want to learn how to make this sauce.

The squash and kimchi sauce is very nice.

Thank you.

This is my mom's recipe.

(Su Young's Squash and Kimchi Sauce)

(1. Finely chop the squash and boil in water for 8 minutes.)

(2. Meanwhile, finely chop some baek kimchi.)

(3. Drain the water from the squash and combine with the kimchi.)

(4. Mix with 1T soy sauce, 1T perilla oil, some lemon zest.)

(Everywhere you look, you're met with a picturesque view.)

Everything has been so nice.

(Kyung Ho and Kihyun are on the tram, riding along the river.)

This is insane.

(Kyung Ho and Kihyun are on the tram, riding along the river.)

So, why are we here?

To learn.

Are we off on an outing right now?

- Nope. - Never.

We can't get too excited. We should calm ourselves.

No more smiling.

(Hold it in)

No, smiling is okay, but...

- But no wide grins. - No wide grins.

Don't show your teeth.

(Exchange student Yoo Ki-hyun! Do not show your teeth!)

We also need to remind ourselves...

- that we'll be learning about desserts. - Yes.

I didn’t know much about Portugal before coming here.

So, I had absolutely no idea...

that Portugal was famous for their desserts.

Our local coordinator told us...

that Portugal takes desserts seriously,

that dessert is no joke.

(Which country do you think of when thinking about egg tarts?)

(The original home of egg tarts, Portugal)

(But that's not all.)

- A dessert kingdom. - Seriously.

If I think about how amazed I was...

when I took that first bite...

of the local meal master's egg bread... Unreal.

(The members had tried some dessert made by the local meal master.)

Goodness, what is this?

(Farófias / Meringue dessert)

(Port Wine Pudding)

(Lime Tart)

(Kidney Bean Tart)

(Experienced a new world of desserts)

It makes me want to learn how to make these desserts.

They're not joking around. This is so delicious.

(Kyung Ho and Kihyun are here to seriously learn about their dessert.)

(My goodness)

(Can't help but be amazed as soon as you step in)

This is unbelievable. There are so many desserts.

(Every kind of dessert is here, from traditional to Gen Z favorites.)

This is crazy.

Look at the layers. How do they do this?

(This is dessert heaven.)

I wish we could try all of them, but we can't.

Could you recommend some traditional desserts for us?

- From the store? - Yeah.

(Local staff's pick, croissant)

(Special sandwich)

What's the name of the sandwich?

(The name of the sandwich is lanche misto.)

(Totally unfamiliar)

(They're curious, so they go with the staff's picks.)

- We're going to order more. - Okay.

And an egg tart.

I want another, very Portuguese dessert.

(Hunting for traditional Portuguese desserts like a hawk)

Something very Portuguese...

Should we try this? It looks very interesting.

(They order two more desserts after contemplating.)

(Which desserts did they pick?)

(They're going to study the 5 most popular Portuguese desserts.)

- I'm going for it. - Go ahead.

Lanche misto.

A sandwich you can have as a snack.

(The most common dessert found everywhere in Portugal)

How does it taste?

Try it.

Okay.

The way the knife goes in...

It sort of feels like hotteok (syrup-filled pancake).

I'm going to have some water.

(Gulping down water without saying a word.)

It sort of felt like I was chewing on some dough.

It tastes very similar to a panini,

but the taste of the dough is stronger,

and I think the dough tastes kind of raw.

("Delivers an unexpectedly floury taste" Kyung Ho, studying abroad)

Shall we move on?

I'm going to try this one next.

Okay. Gosh, that one...

Let's try this. I'm excited for this one.

It's filled to the bream with custard.

It's name is bola de Berlim.

The original version is from Berlin.

(A Portuguese twist on the German Berliner doughnut.)

Portugal took that and gave it their own twist.

(The cream-filled doughnut goes straight into his mouth.)

It's sweet.

This tastes very familiar, right? We've had this a lot.

It's exactly the same as Custard, a snack in Korea.

I knew I've had this before.

We nailed recreating this.

There's sugar on it, but it's not that sweet.

You're right. It's not.

The cream is super sweet,

(Compared to the sweet cream, the sugar tastes light.)

Does sugar usually taste this light here?

- Or are we... - Is it our taste buds?

Are we too tired to taste properly?

Have we lost our sensitivity to taste?

No, If I think about it,

I think we're trying too hard to analyze the taste.

We're trying to mimic Mr. Eo.

Let's not do that.

- Instincts. - Yes, use your instincts.

And let's just say what we really think.

We'll use our instincts.

I'm looking forward to this one.

This is a Brazilian-style bread. I'll try it.

It tastes totally different from what I was imagining.

I was expecting it to be super thick and chocolaty.

That's what I was expecting,

but it's totally different.

How should I describe it?

(How do I explain the taste?)

It kind of taste like there's fruit in this.

- Yeah? - Fruit...

Wait, I might be right about this.

The fruit flavor is super strong.

(You have to ask when you're curious.)

I love him for this.

He's always subtly considerate of me and Su Young.

Is it normal to be this happy when you're with Kihyun?

Can I be this happy?

I can't be showing my teeth.

I have a question.

I just had this, and I can taste some kind of a fruit.

(There's no fruit in this?)

It's traditional Brazilian chocolate.

(I swear I taste fruit, though)

Maybe you're tasting the fruit...

from the chocolate coating because that's made with...

Port wine.

You're probably tasting the fruit from the port wine.

(Kihyun got it right! As expected from the elite youngest)

I’d be happy even if it were just Kihyun and me.

I asked what the fruit was,

but they said fruits weren't used.

I thought we had lost it.

All that analyzing messed with our taste buds.

But apparently, there's some port wine used for the chocolate coating.

They said that I must be tasting the fruit from the port wine.

(He's got elite taste buds.)

That's amazing.

Forever Mr. Eo.

Wannabe Mr. Eo.

That's impressive.

- You tasted that little bit of port. - I should write this down.

(One discovery has fired his curiosity for desserts.)

Now that I'm here, I can see how serious they are.

They're serious about dessert.

So, I wanted to try making a dessert.

I thought I couldn’t say I’d truly been to Portugal

unless I tried making a dessert.

I thought it'd be a meaningful challenge,

so I got started right away.

(Kyung Ho and Kihyun are busy studying in the car ride back.)

(Kihyun is immersed in organizing the recipe.)

(Kyung Ho is immersed in music.)

(Got caught)

(I studied too.)

Su Young got to study with a 2-star Michelin chef,

so a regular recipe won't work.

I'm going to have to use a secret weapon today.

Look forward to that.

(The boys are finally together again.)

Su Young.

We're back.

Welcome back.

Who are you talking to?

(But we've been back for a while.)

I just thought to say it...

to start things off, you know?

I thought there should be like an opening line.

You startled me.

- Why are they so big? - Right?

So how could I pass on them?

It's like how we always buy bean sprouts when we go grocery shopping in Korea.

It was one of those things I just had to buy.

So, I did.

A local now, huh?

How was today? Was it fun?

- Today? - Yeah.

The start was good.

It was very relaxing.

I heard you shot "Culinary Class Wars."

No, no.

There wasn't a lot of time for me to finish two dishes,

but I think I did okay.

I made yukjeon and cooked some scallops, then topped it off with cilantro.

Then I put some sauce on the plate and made yukjeon samhap.

- Plus, I made yukheo (carpaccio). - Amazing.

The sauce turned out quite nice, so I was happy.

Good work, Su Young.

That looks complicated.

I'm trying to decide...

If I was cooking up a savory dish,

I wouldn't be like this.

But I want to make a dessert...

because that's what we studied today.

I've never baked in my life, though, so it's kind of...

It's been frustrating.

So I started thinking all sorts of things.

There's this thing called "Bola de Berlim."

It's like a round doughnut with a custard filling.

Custard is hard to make.

I'm going to make the custard,

and I bought some dough.

Where is it? Could I see it?

I've only used frozen dough.

Here it is.

They sell this? How interesting.

You're right. It's pastry dough.

Yes.

(A complicated and tedious process that's unavoidable in baking.)

(Make baking easier with store-bought dough.)

(Even in Korea, refrigerated dough is easy to get.)

Using a dough like this is easy.

When you bake it, it'll puff up.

I wanted to try and make a really good dessert.

Do it. You can do it.

And as long as you measure properly,

custard will be easy to make.

- I have the amounts here. - Follow it to a tee.

I learned it today.

Baking can be fun since the result is guaranteed if you measure right.

(Please look forward to Kihyun's first baking project.)

Kyung Ho, we also went to eat before studying desserts.

We had francesinha...

- and bifana. - How was it?

Francesinha...

tasted like budaejjigae (army stew.)

It tasted like a sandwich that had been dipped in budaejjigae.

It's a sandwich with ham, cheese...

And you cover it with cheese.

What's this?

This is bifana.

It's bifana.

I already smell the jeyuk (spicy stir-fried pork).

A mild jeyuk bokkeum.

It's a very mild version of jeyuk bokkeum.

A mild jeyuk bokkeum.

Jeyuk bokkeum without the sweetness.

I think it’d taste better warm.

- It must be cheap too. - You're right.

I'm thinking of using this...

I came up with a recipe using this.

I need to get you to check this recipe for me.

You don't need to. Go for it if you're confident.

I'm asking because I'm not confident.

I don't want results like yesterday.

(Tasting Kyung Ho's bacalhau egg soup on the first night)

(Pause)

Why is this so fishy?

It tastes like straight cod.

This is below my expectations as well.

(Kyung Ho's controversial egg soup that was very fishy)

- What happened to this? - I didn't expect this at all.

I thought about putting jeyuk bokkeum inside a bread.

But just like the messed-up, fishy-tasting bacalhau egg soup,

I was worried the sweetness of the jeyuk...

wouldn't go with the bread like I imagined.

So, I wanted to use this budaejjigae taste from the francesinha and bifana's bread,

and make something like a budaejjigae burger.

(Tilts head, thinking)

So, for the dads who have had a burdensome day...

Since I'm a dad.

- Me too. - You are too.

For dads who have had a burdensome day,

let's make a Burden-Breaking Burger.

Kyung Ho, you wanted...

So you wanted to introduce the Burden-Braking Burger,

but you weren't even sure about it, so...

(Kyung Ho tried to cover up his lack of confidence with a story.)

I had a bit of a hard time trying to come up with this earlier.

You poor thing.

How are you going to put this inside a bread?

I was thinking like a pasta bread bowl.

You'd hollow out the bread?

- And put budaejjigae inside? - Yes.

Then you'd need it to have some thickness for it to stay inside the bread.

If it's too soupy, it'll sip through.

Right, I thought of that too.

So, I'll add some starch powder to make it thick.

- Adding starch? - Right.

- Adding budaejjigae? - Yes.

I have an idea of how I want this to taste.

It will have the characteristics of a budaejjigae,

but with a tomato base so that it's lighter.

Plus, a bit of spice.

That's a flavor combination I really like.

I wanted to come up with a recipe that was both simple...

and delicious.

(Kyung Ho's Ryu-cipe Burden-Breaking Burger)

Budaejjigae.

Are we having some soju today, then?

If I succeed.

But I also think if it's budaejjigae with bread,

we could totally go for some beer.

- Yeah? - Yes.

(Starting with some meatballs for the budaejjigae)

I think about this much meat will be good.

(Eyeballing the measurements)

I'd say this is about...

maybe 100g? 200g?

Let me see.

(Scale mode is on.)

I don't think it's even 100g.

It's not?

You can just check how much this package is.

(Checking the weight as per Ryu-GPT's advice)

It's 500g.

(Dividing the 500g into five 100g lumps)

(Season the meat with salt and pepper.)

One pinch is about 0.6g.

This is 100g, right? Then do two pinches.

Same thing with pepper, right?

Just ground some in.

(Knead the meat well so it absorbs the seasoning.)

If you really want to perfect it, try cooking one first.

And if it's good, go for it. If it needs more seasoning, add more.

(Checking the seasoning by cooking a small piece as per Ryu-GPT's advice)

(Tastes good)

(Seasoning is done, so now, get to cooking.)

(Made smaller meatballs for easier stuffing into the bread)

You're like a meatball expert.

That looks good even by itself.

(Expert vibes)

Those don't need to be well done since you'll be cooking them more.

You just want to sear the outside.

That's good.

- It's tasty. - Yeah?

- It's well-seasoned. - Right?

I'm kind of nervous.

- It already tastes American. - Right.

Don't be nervous. Relax.

You need to relax for your dish to taste good.

It'll be delicious.

I have a goal, you know.

I want the courage to be honest about your dish.

- Courage. - And...

I know it's too early, and it doesn't even make sense,

but you know...

"The apprentice has surpassed the master."

That saying.

Better than Mr. Eo?

I want to be better than Eo Nam Seon.

Better than Mr. Eo.

Yoon Kyung Ho's journey.

- Yoon's Journey. - You get it?

(Preparing the crown jewel of the budaejjigae, canned ham)

(Burden-Breaking Burger)

(1. Slice and mash the ham with the back of your knife.)

(2. Add a variety of hams, 3 strips of minced bacon, a handful of macaroni...)

(Finely chopped cabbage, a handful of minced jalapeño, 1T canned peanuts...)

(2T of canned white beans, 3T of minced garlic)

More cheese the better, right?

Make it super thick?

- Too much will make it heavy. - Just two, then.

Your choice.

I'll add the cheese, and...

(2 slices of cheese)

Now, I'll add some water and make the sauce.

It feels like I'm cooking.

(1/2T of salt, 3 swirls of ketchup, 1/2T of sesame oil)

(Kyung Ho's budaejjigae starts bubbling away.)

- Gosh, Kyung Ho. - Yeah?

The smell...

Insane, right?

It smells so good. Can I taste it?

Yes, but I haven't added those yet.

The texture you want is happening already.

Right, I haven't added the piri-piri yet.

(The soup is getting thicker as it boils.)

(Glance)

It's a bit bland.

Is it? But once it reduces a little...

Right, I think it's okay then.

Then, this is right.

But actually,

I do want a more of a clearer, more defined flavor.

What if the ham flavor stood out a little more?

Be bold with it.

(Before adding more ham, add 5T of starch water for consistency.)

- Should I? - Be bold.

I'll be bold.

(Add 3 swirls of the piri-piri sauce, the spice of Portugal)

Now, let's work it!

(Magic spell activated!)

(Will it taste the way Kyung Ho hopes?)

Not bad at all.

I should hollow out the bread now.

(Bola de mistura that will hold the budaejjigae)

(A beloved traditional Portuguese bread)

(Made with a blend of wheat and rye flour, it has a chewy outside and a soft inside.)

(You can substitute it with a hard roll or sourdough.)

(Hollow out the bread.)

(Kyung Ho makes room for his budaejjigae.)

Can I try the bread?

Oh, this is good.

Right? This bread is...

The texture is like a tteok (rice cake).

Yeah. I really thought about which bread to use.

- It's like sulppang (makgeolli bread). - Right?

Why does this taste Korean?

This totally hits like Korean food.

So this sort of felt like rice to me.

You're right.

Now, let me do this nicely.

(Carefully add the budaejjigae into the bread.)

(Grin)

(Grind some pepper, sprinkle parsley, and finish by closing the bread.)

(For dads who have had a burdensome day, Burden-Breaking Burger)

(1. Add 2 pinches of salt and pepper to 100g of ground meat, sear on high.)

(2. In 300ml of water, boil meatballs, ham, bacon, macaroni, veggies, etc.)

(3. 3 swirls of ketchup, 1/2T sesame oil, 1/2T salt, 5T starch water for texture.)

(4. Fill the bread with budaejjigae, top with pepper, parsley, and close it.)

(It's Kihyun's first time baking, and he's going for a custard pie.)

I need 120g of egg yolks, so...

Why are the yolks so small compared to the size of the eggs?

(1 yolk is 13g?)

It's only 13g? That's not good.

That's a lot of eggs.

(Custard Pie - Custard Cream)

(1. Prepare 120g of egg yolks.)

(An endless replay of eggs)

(Perfectly measured)

(2. Whisk the yolks with a whisk.)

(50g of cake flour, 120g of sugar)

(3. Add 50g of cake flour, 120g of sugar, and mix.)

(Whipping / Creates a soft and fluffy texture)

(Enhances flavor, perfect for sauces and desserts)

(Starts whipping with his elite arm muscles)

(Whipping nonstop with full intensity)

(Elite youngest's elite whipping)

(As it’s whipped, the yolk mixture turns rich and thick.)

(Done whipping the yolks with a calm face, unlike his pumped-up arms)

No way.

(Surprised by his baking skills)

It already has that taste.

Su Young, I haven't used much, but it already tastes like custard.

Seriously, a guy who makes custard? Love that.

(Jumps with joy)

I haven't added anything yet, not even vanilla beans.

Just put it...

Why is it good?

It's good.

I haven't done anything to it yet.

You've got skills.

It tastes fresh. I feel like it’s already something.

(Kihyun's first baking attempt is off to a smooth start.)

That's strong.

(Kihyun has brought out the vanilla beans.)

(Vanilla Bean / A natural aromatic used for vanilla flavor)

(Either the seeds or the full pod can be used.)

It says to use exactly 6cm of the pod.

I've never used a vanilla bean before.

(Open the pod and scrap the seeds.)

(The second step of the custard cream is to make the milk base.)

Exactly 50g.

(Perfectly measured 50g of butter)

(4. Boil 500ml of milk, 50g of butter, a 6cm vanilla bean together in a pot.)

It smells so good.

(Look at you.)

A guy who bakes bread? That's hot.

(That's me.)

Hey, this already looks done.

It already tastes good.

That vanilla bean though.

(5. Add the milk base to the whipped egg yolks.)

(Strain the mixture for a smoother texture.)

(6. Boil the strained mixture on low heat.)

I'm not sure if I'm doing it right.

Yes, you're getting the right texture.

(What will Kihyun's first custard taste like?)

It's done.

I've done it.

(Kihyun's custard cream is finished.)

(It's time to make the crust for the filling.)

(Kihyun will use a refrigerated dough that he can use right away.)

(Custard Pie - Crust)

(1. Cut the dough to your liking, prick it with a fork to prevent it from puffing.)

(2. Sprinkle some sugar on the dough, add custard cream, then fold it in half.)

(Fold the dough in half, and seal the edges to prevent tearing.)

(3. Preheat the air fryer to 220℃, and bake for 8 minutes.)

(Kihyun wants a photo of his first baking experience.)

Try flipping one. The bottom might not have been browned properly.

If so, then you can flip them and bake longer.

(Checks in on the custard pie as per Ryu-GPT's advice)

It hasn't browned like you said.

Then flip it and bake for longer on higher heat. Make it 200℃.

Do a butter wash.

(As per Ryu-GPT's advice, a butter coating for enhanced flavor)

(Sprinkle some sugar for added sweetness.)

Look, it's puffing up.

- It's going to be delicious. - It totally looks good.

(Golden brown custard pies)

- Crispy. - They're crispy.

Goodness, they smell amazing.

That was some dedication.

(Custard Pie / Custard Cream)

(1. Whisk 120g of yolks, then add 120g of sugar, 50g of cake flour and whip.)

(2. Boil 500ml of milk, 50g of butter, a 6cm vanilla bean.)

(3. Mix the whipped yolks and the milk base and strain.)

(4. Boil on low heat until thickens. 5. Chill it in a bowl of ice water.)

I'm going to start cooking now.

(It's Ryu Su Young's time now.)

I bought some incredible mushroom at the market.

Ta-da.

- What? - It's super big, right?

(Today's main ingredient is the portobello mushroom.)

Portuguese cuisine is all about the ingredients.

They use amazing ingredients. They know it too.

Using mushrooms in hamburger steak can be a nice way

to get kids to like them.

Adults will like them anyway.

(Mushroom hamburg steak made with Portugal’s premium ingredient)

It smells really good.

Are they button mushrooms?

No, they're portobello.

The ingredients here all seem slightly bigger than in Korea.

(In Korea, portobellos can be hard to find.)

(Instead, use large shiitakes or button mushrooms.)

(Use a spoon to scrape off every last bit of gills.)

(Next key ingredient is a chorizo.)

They have such a large variety of hams. There were like ten different kinds.

I hope I picked a good one.

(Remove the casing.)

(Mushroom Hamburg Steak)

(1. Remove the casing, mash the chorizo, mince.)

(Add 500g of ground beef to the minced chorizo.)

(6g of salt, 6g of pepper)

(2. Knead the mixture for a juicy, bouncy texture.)

That looks good.

(2. Knead the mixture for a juicy, bouncy texture.)

(Shape the meat into a ball and pop it into the mushroom.)

(Press it in evenly, making sure to leave no space.)

This is funny. I just realized that all three of us...

are making stuffed dishes today.

You're right.

(Kihyun's custard pie, Su Young's mushroom hamburg steak)

(Kyung Ho's burden-breaking burger)

(Just cook the meat on medium heat.)

(You've got to cook the meat for flavor.)

(The sound of delicious sizzling fills the room.)

(Kyung Ho comes over as if possessed.)

- That's amazing. - What is?

- Amazing. - What do you mean?

I'm craving some makgeolli.

That'd be nice.

- Like the ones you have on holiday. - Jeon (pancake) on a holiday.

A massive shiitake jeon.

You’ve never had shiitake jeon like this before.

(The meat inside the mushroom has browned deliciously.)

What is this?

A massive shiitake.

(I'm here because it smelled like holiday, but what?)

- Did you make this? - Yeah.

(Su-young’s Ryu-cipe is one surprise after another.)

A massive shiitake.

- It looks so delicious. - A massive shiitake jeon.

(It's massive, so it must be massively delicious.)

(Flip the mushroom and let it rest for 10 minutes for the juices to absorb.)

(Next ingredient is mussels.)

I'm going to steam some mussels in the air fryer.

(Su Young's second Ryu-cipe, Steamed Seafood)

(Clean the mussels.)

This stainless steel container is nice.

It's convenient.

This region has such good-quality mussels.

(Mussels don’t need purging since they don’t suck in sand or mud.)

Shrimps are cheap.

Su Young, bread is super cheap here.

Bread is cheap, this fish is cheap...

Everything was cheap when I went grocery shopping earlier.

It's actually unbelievable.

This many shrimp was only ten dollars.

It costs 13 dollars.

(Done prepping the shrimps)

(Mussels go straight into the air fryer.)

(This can be used as a steamer too.)

I should add some water.

There's already water.

(Steamed Mussels / Prep mussels and steam in an air fryer for 10 minutes at 115℃.)

(While the mussels get deliciously steamed...)

Could I borrow your Chinese cleaver?

- The cleaver? - Thank you.

You should bow the Chinese way

when receiving the Chinese cleaver.

Hǎo.

(The Chinese way?)

(Hi-yah! Hoo-cha!)

(What are you...)

(That's not it.)

Courteously.

(Playing with Su Young / Be courteous.)

Don't do this.

Don't do it. It's embarrassing.

I'm regretting it right now. Why did I do that?

(Crushing garlic and shaking off regret)

Woah.

It might shoot out.

(He's clumsy most days, but all flair when he’s cooking.)

(It even sounds professional.)

So you have to use your wrist and use the tip.

It needs to be mashed like this.

Nicely cooked.

(Meanwhile, the mussels are done steaming.)

- Are we having a party? - Right?

(The mussels are having a juicy party.)

(Now that the mussels are done, what's next?)

(Cook the shrimps in the air fryer.)

(Add garlic and butter to enhance the flavor.)

(Then...)

Let's try cooking both at the same time, shall we?

(Mushroom hamburg steak on the 2nd floor, Shrimp with garlic and butter on the 1st)

Steam fry.

Let's try this.

You can cook like that?

Even when you're barbequing, you can leave a bowl underneath.

Then the juice will collect.

You can use that juice to make gravy.

This is going to be good.

(The juice from the meat becomes the sauce.)

Are you done now as well?

Come look at it.

Take a look inside. It's like a commercial.

Gosh.

- The juices are flowing from the meat. - You're right.

That juice is coating the shrimp, it's mixing with the melted butter...

(The mushroom hamburg steaks are oozing with juices.)

(Can't even imagine how good this is going to taste)

This is crazy.

(Take out the steamed shrimps.)

It's a party.

What is that?

(Put the juicy shrimps on top of the mussels.)

You're coating the mussels with the juice from the meat.

(Put the juicy shrimps on top of the mussels.)

I liked the piri-piri sauce.

(Add some spiciness with the piri-piri sauce and sprinkle some parsley.

(Cannot take my eyes off of it)

This is nice.

This is seriously a party.

(The ultimate umami dish completed with garlic, butter, drippings)

(Steamed Seafood / 1. Pat dry the mussels and shrimps after cleaning.)

(2. Air fry the mussels, 10 min. at 115℃. 3. Top the shrimp with butter and garlic.)

(4. Steam the shrimps in the air fryer for 10 mins. at 195℃, 10 mins. at 175℃.)

(5. Place the mussels on a large plate, top with shrimps and the juices.)

(6. Drizzle the piri-piri sauce, then sprinkle parsley.)

What are you doing now?

The sauce.

(He's making sauce with port?)

(Porto’s iconic dessert wine, known for its sweetness and strong aroma.)

There are so many different kinds of port.

(Fell for the sweetness of port wine the moment he tasted it.)

This is really interesting.

(It might be fun to use it when cooking.

I made a thick sauce by mixing port with butter.

I knew it would make the dish better.

(The port wine sauce pairs perfectly with the mushroom hamburg steak.)

(The super simple port wine sauce is revealed.)

(Port Wine Sauce / 1. Pour 1/2 of a small bottle into a pan and reduce.)

(While the alcohol gets cooked away...)

(Prepare 2 finely chopped tomatoes.)

(2. Add the tomatoes, 3T of ketchup, 50g of butter, reduce on low heat.)

(Once it thickens...)

(3. Add 1T of oyster sauce and some parsley.)

(The super simple port wine sauce is done.)

Delicious.

I think I'm about done.

(Juice)

(Mushroom hamburg steaks, bursting with juicy flavor)

What in the world?

Port wine is good, no matter what.

I just reduced it. I didn't even add any sugar.

(A perfect harmony of flavors)

That looks insane.

(Brought together on a single plate, Mushroom Hamburg Steak)

(Mushroom Hamburg Steak / Port Wine Sauce)

(1. Add 1/2 bottle of port to a pan, reduce, cook away the alcohol.)

(2. Add 2 finely chopped tomatoes, 3T ketchup, 30g butter, reduce.)

(3. Once it thickens, add 1T oyster sauce, parsley.)

Let me clean this.

Add the water...

(Every great meal ends with a clean kitchen.)

Wash.

Air fryers these days are so easy to clean.

(Cleanup done quickly and effortlessly)

We finished making everything without any difficulties.

Our teamwork is out of this world.

- Bon appétit. - Bon appétit.

Please open.

(Kyung Ho's Burden-Breaking Burger finally opens.)

(Yes)

- This looks good. - It's filled to the bream.

It looks like the filling has become one with the bread.

(Filled to the bream for the tired dads)

I don't see any broth. Oh no.

I'm curious too.

- Let's try it. - Let's eat.

- How should I eat it? - As you please.

As you please?

So, however we want to? Nice.

- I'm going to go for it. - Dig deep.

Get rid of that burdensome day.

Think of that like the sauce.

- Here's some bread. - There you go.

Thank you.

- It's hot. - It's hot?

It's still very hot. It hasn't cooled.

Thank you.

(What will Kyung Ho's burger taste like?)

(Nervous)

It's budaejjigae.

(The nervousness melts away at Kihyun's reaction.)

This is straight up budaejjigae.

(Cannot taste the sauce on my fingers)

I know. This tastes like budae bokkeum (stir-fry).

Budae bokkeum.

The meatball is tasty.

It's a bit salty, but it's perfect with some bread.

Right?

These macaroni pasta... and you fried it.

These meatballs too.

The beans, hams... The combination is perfect.

(It's so delicious.)

Thank you.

This is really good.

This is seriously delicious.

(Now that his nervousness is gone, he takes a bite.)

The meatballs are good.

You have to eat it with bread.

Then, the seasoning is perfect.

- Can I tear some bread? - Yes, let's go for it.

(If you tear the bread...)

This is wild.

It also feels like veggie hoppang (steamed bun).

Veggie hoppang for dads.

(This is veggie hoppang for dads.)

Burden-Breaking Veggie Hoppang.

This is actually nice.

This is so much better than the francesinha we had this morning.

It’s a huge step up in quality.

There was no middle ground for the francesinha.

What was this again? Jumping like this.

High... no, a long jump.

The francesinha feels like a long jump.

But this has a good run-up before the jump.

- Like a triple jump. - It's full of flavor.

However you imagined it, this one's for adults.

Let me cut that for you.

This one has been waiting for too long.

(Next up, the mushroom hamburg steak)

What did you sprinkle on top?

This is Parmigiano Reggiano.

Parmigiano Reggiano?

Yes, it's Parmigiano Reggiano.

Really?

Yes. It's Parmigiano Reggiano.

Why is the name so long?

You know the cheese you sprinkle on your pasta?

That's this. It's Parmesan.

I know Parmesan.

(Somehow upset)

He feels tricked.

You just did that because I wouldn't know.

(Let's taste this now.)

(It hits as soon as you take a bite.)

Oh my goodness.

Kyung Ho, hurry up and try it.

Why? What is it?

(Just how good is it to get that kind of reaction?)

(This is off the charts.)

This is absolutely mind-blowing.

When you take a bite...

You know that feeling?

You feel like you're a child again.

It's that donkatsu (pork cutlet) you had with your mom for the first time.

You know where I've had this before? When I was young,

for my birthdays, not every birthday though...

because it was expensive.

The Western-style restaurant.

It’s the same flavor I remember from there.

- Right, a casual dining restaurant. - It's better than that.

The hamburg steak and the sauce hits you with familiarity.

The mushroom is thick, but it's been cooked so well.

So, as your teeth sink in, you get that juice.

It's so soft.

(Fantastic collaboration of the juices)

The port sauces I've had before...

were so obviously made from port.

It just came at you,

but this one just blends together so harmoniously with the dish.

This taste is unreal.

It's like this.

In movies or something, judges take a bite...

then just go into a frenzy and can't stop eating.

Really? I'm glad. Thank you.

Should we try the steamed shrimp and these?

Just the look of it is already so striking.

When you're having a party, you can just steam everything,

and enjoy the broth.

Thank you.

I can smell the rich nuttiness from the butter.

- I'll be honest. - Please.

This is...

I don't usually like mussels.

Same here.

But I just stuffed my face with three mussels.

I swear, I want to say that this isn't good,

but why is this so delicious?

You want to say it's bad,

so you're trying to find a flaw.

I know I can't win against him, but...

I just keep thinking, "This is good too?"

This is really delicious.

It's all in the ingredients.

- Get some broth in this and... - The broth is good.

The sauce is spicy and nutty...

This depth of flavor is insane.

It's just the broth from the ingredients.

It's all the juices from mussels and shrimps.

And the depth of flavor was created...

when the juices from the mushroom and the beef sipped into the shrimps.

In that oven?

Yeah, so the broth isn't just an ordinary broth.

It's a mixture of beef, portobello, and shrimp broth.

Is this spiciness coming from the piri-piri sauce?

Yeah, I drizzled it on top.

You drizzled it at the end like this.

The combination of that and the mixture of all these broths...

It's truly fantastic.

You're kind of...

Can I say this here?

You always crack me up.

You're asking if you can say it?

Su Young, could you cover your ears for a second?

He's a bit like...

a batshit creative genius.

I'm serious.

Did you hear me?

- What are you? - Why?

It wasn't me. It was all Portuguese mussels and shrimps.

(Flavors from the ingredients)

Even that comment was perfect.

You're making me upset.

I just want to bury my face in it.

This is so delicious, but now,

we have Kihyun's dessert.

Finally, dessert.

You sprinkled sugar too.

Yes, I did.

The smell alone already gets a pass.

Could I try it first?

I wasn't able to check the taste.

Sure, that's important.

(Holding it gently, he takes a bite.)

(The boys are curious.)

Crispy?

(Subtle smile)

His eyes have become confident. Let's try it.

Can we try it?

(You sure can)

You can.

(The first baking recipe from the youngest member)

(His face says it all about the custard pie.)

Listen carefully, everyone.

(Self ASMR)

You're scaring me a little.

Yeah, you're being scary.

(So much for the concept, but who cares when it’s this good?)

It's good.

- The custard filling is nice. - Good.

Hey, the custard...

Let's bring the custard.

Let's try with some more custard on top like this.

It's much stronger.

(Going all in on the custard cream)

Just put more on like this.

(This is what I'm talking about.)

(The pleasant sweetness amplifies, the more custard you add.)

This is it.

- It's so good. - This is it.

This is what I wanted.

It's not heavy or too sweet.

It's not too sweet.

It's not that sweet, but it's very delicious.

(Soft and rich custard made by elite-class whipping)

(Custard pie that's both crispy and sweet)

This is pure luxury.

I stuck to the measurements perfectly.

Can I have the recipe so I can make it for my daughter?

I want to do that too.

Everyone would like this.

If this is the result on your first try,

you've got amazing skills.

This is absolutely delicious.

(Savoring the success of his first bake)

I'm happy.

We all succeeded today.

We did.

Your dish was so good.

The quality became insane in just a day.

What are we going to do tomorrow? That's what's scary.

I just got chills...

the moment I passed the steel gates.

It's scary.

- The vibe. - The vibe?

(Mysterious photos hanging all around)

It's a bit intense.

(Mysterious photos hanging all around)

What's this?

It was a bit overwhelming.

(Where are they?)

This is a really famous school.

Graduates go to work all over the world.

(This is a school?)

Turismo de Portugal.

(One of the best culinary schools in Europe)

(A place that teaches and carries on the traditions of Portugal.)

(A culinary school in Portugal, a hub to countless chefs)

What is it? Let's see.

There are hats too.

(What are the boys wearing?)

Looking cool.

This is no joke.

(Personalized chef jackets with their names on them)

Eo Nam Seon.

I'm not on the level to be learning cooking like this.

Don't you remember your Burden-Breaking Burger?

No, I mean...

That burger means you can be here.

Even our names are on this.

This is an honor for the whole family.

(I must take a photo for the family archives.)

How short do the sleeve need to be?

I really wanted to learn.

I've never had a restaurant nor have graduated from a culinary school.

But cooking in Europe is fun.

I think you can learn all kinds of methods and cuisines in Europe.

I've barely scratched the surface. There are so many kinds of food,

and all we know is the typical stuff.

"I want to learn this country's cuisine."

That's what I thought.

I get to wear a classic chef's jacket

and properly learn something.

I'm not even joking. It made me genuinely...

want to learn more about cooking.

Just wait, I'll cook for you.

(The three boys have entered a culinary school.)

I'm really nervous.

Which way is it? Here?

This way.

It's this way.

You're trying to be funny now, huh?

- I thought you meant this way. - I wanted us to be cool.

How do we wear the hat?

Do we just put it on?

Is it supposed to be like this?

(Appears looking a little suspicious)

(Caught off guard)

(Smile)

(Sort of looks like someone from the Joseon Dynasty)

Hello.

Are you ready?

(Hugo Martins / Master Chef of the Culinary School)

And these two are...

Hello.

(Ace chefs who will be learning with them)

(Suddenly self-conscious about the hat)

(Kyung Ho, push the hat down.)

(Adjusting)

(Which dish will the boys be learning today?)

It's Portugal's traditional dish.

(A traditional dish)

Jardineira.

(A simple dish made with meat and veggies at home)

(A beloved staple of traditional Portuguese home cooking)

(Portuguese-style braised ribs)

The first step is to prepare...

a rich tomato sauce.

(Ready)

(Su Young is always ready. Let's go!)

We can do it.

(Sigh)

It was very nerve-wracking.

It's where you go to become a professional chef,

but I'm just an ordinary Korean dad, who's never learned how to cook.

And I had to learn how to cook with Mr. Eo in that kitchen.

I was constantly worried I might trouble others.

The first step is to adjust the stove...

to medium heat.

(Clinking)

(Can't light the stove from being too nervous)

(Keeps failing)

It turns on when it's in that oddly specific spot.

But is it the one on the far right? Is it this one?

(Elite Kihyun goes to rescue Kyung Ho.)

That's the one.

(Stove's fire up, thanks to Kihyun)

(Not easy from the start...)

(The first ingredient is olive oil.)

This seems like a lot.

(Add onions and garlic to the oil.)

(Glancing)

Did I add too much olive oil?

Chef?

Could you check if this is too much oil?

Don't worry. You're good.

(Sniff)

Smells good.

Next, add the bay leaf.

Where's the bay leaf?

The bay leaf is...

Bay leaf...

Under the knife?

("Dumb and Dumber")

(It's trouble after trouble, but he finally adds a bay leaf.)

So they use a bay leaf.

(Steal)

(It's here.)

(Sharing is caring.)

(Portuguese-style braised ribs)

(1. Fry the onion and garlic in olive oil, then add the tomato sauce.)

(2. Add white wine to enhance the flavor.)

(Stir evenly for 2 minutes to incorporate everything.)

Two minutes of even stirring?

(The main ingredient is beef.)

Which part of the cow is the meat from?

This cut is from the cow’s hind leg.

Meat from the hind leg.

It's top round.

(Top round has a low fat content.)

(It keeps the dish from being greasy and gives it a clean flavor.)

Do you cook like this at home too?

I usually cook for my family at home.

I've never learned cooking at a school though.

(Kihyun is keeping up well even though it's also his first time.)

You're good at prepping the meat. It's perfect.

(A compliment?)

Chef,

how is this?

It's perfect.

(Asking for praise)

I'll make it for you at home.

(Got caught)

(3. Add the diced beef into the tomato sauce mixture.)

(2 pinches of salt and pepper each)

I think this will be a bit like...

a Portuguese-style galbi jjim (braised ribs).

I think so too.

Instead of soy sauce, we're using tomato sauce.

(Two dishes, similar in both method and ingredients)

(The difference is the sauce.)

(Then how will it taste?)

I have a question.

Most of the Porto dishes I've tried...

had a strong salty flavor.

Is sweetness not really a thing

in Porto cuisine other than for desserts?

- I'm curious too. - I'm curious...

about why the saltiness is always so forward.

Forty years ago...

(Back when there was no refrigeration, food was preserved through salting.)

(As a result, Portuguese cuisine still tends to be salty.)

(But Portugal continues to strive for new flavors.)

(Understood)

(Add the carrots, potatoes, and radishes.)

(Mix well.)

(Cook for 15 minutes.)

I can already tell this is going to taste good.

(Last step, plating)

(Top with some parsley.)

(The three boy's Portuguese-style braised ribs)

(Now, it's time to get your dish evaluated.)

I'm going to taste it and share my opinion with you.

(Don't be nervous.)

(First, the youngest member, Kihyun's dish)

He tried mine.

(Su Young and Kyung Ho are also nervous.)

I think you lost a bit of the taste because you added some water in the end.

(Kihyun realized the carrots needed more time.)

(And he added more water at the end.)

But overall,

you've done a good job.

(Grin)

In my opinion, it's a very good dish.

This is nerve-wracking.

Please be gentle with me, Chef.

Give him a shoulder massage.

How could I do that?

(Fidgety)

(After taking a bite...)

(The chef has turned his back.)

(Why isn't he saying anything?)

He took a bite and went completely silent.

You asked a lot of questions during the class today.

I like it when students ask a lot of questions.

Considering this is your first time,

you did well.

(Kyung Ho was praised for his dish and his attitude during class.)

(Phew)

(Lastly, it's Su Young's turn.)

It's hard to recreate he traditional flavors of Portugal.

but when I tried your dish,

I tasted Portugal.

(In awe)

(As expected)

That's the highest praise.

(The boys have finished learning the traditional dish.)

(It's the last Ryu-cipe of Portugal.)

(A guest is coming?)

(We poured everything we learned in Porto into this.)

(We are fully prepared.)

(A perfect full-course meal, from main to dessert)

(Guests arrive one at a time)

(Will they be able to satisfy the locals?)

(Even the mighty Mr. Eo is nervous.)

(Where's the next study abroad location?)

(The second study abroad location, Brunei)

(The three boys have landed in Brunei.)

(We're still thirty to learn.)

(A bumpy study abroad journey to quench a thirst for growth)

(A whole new world of gourmet delights)

I want to show our passion.

(The three boy's undying, fiery passion for food)

(Never a dull moment in their study abroad journey)

(Even upgraded Ryu-cipes)

How's a guy who knows how to cook?

Meh.

You wanted to taste the Ryu-cipes, right?

We will go to you.

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

It tastes familiar yet unique.

Why?

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

Come meet us.

- Hurry. - Come.

- Come. - Come right now.

- The food's getting cold. - Oh no.