In the finale, Marja learns the authentic way to make kimchi; tastes temple cuisine at a Seoul restaurant; and enjoys a family picnic in the northern beach town of Sokcho. In New York, she makes birthday seaweed soup; and Jean-Georges adds Korean flavors to the Alsatian dish of baeckeoffe.
Korean street food is sampled, including silkworm larvae; hoddeok; sweet pancakes with peanuts and sugar; and dragon's beard (a candy made from stretched honey and nuts). Also: Marja makes bindaddeok (a pancake made with mung beans) and buddae jjigae (a soup); and Jean-Georges adds Korean flavors to hot dogs with kimchi relish and lobster rolls; and creates a Korean bloody Mary made with kimchi.
Heather Graham joins Marja in Seoul for classic pork barbecue, pork-bone soup and bo ssam, a steamed-pork dish. They also visit a Buddhist temple. Back in New York, Jean-Georges makes a stir-fry of sliced pork and vegetables; and a barbecue sauce for ribs, chops and pork feet.
Korean noodle and dumpling dishes are sampled, including buckwheat noodles served with ice-cold beef broth; kalgooksu (hand-cut noodles); and mandoo (dumplings). Also: making jajangmyeon (noodles with a black bean sauce); cold noodle soups; chapchae (noodle and vegetable stir-fry).
In Andong, the spiritual capital of Korea, Marja takes part in a masked-dance ritual; learns about salted mackerel and jjimtak; and samples spicy stir-fry. Also: a visit to Chuncheon spotlights dakgalbi, a chicken dish flavored with a red-pepper paste; and samgyetang, a broth that includes a chicken stuffed with sticky rice, garlic and ginger. In New York, Jean-Georges makes sweet-and-sticky fried wings and barbecued chicken; and Marja makes her version of samgyetang.
A tour of Seoul, South Korea's capital, to sample royal-court cuisine and late-night drinks; and visit historic temples and palaces. Also: an amusement park; and Doorei, a restaurant that inspires the Vongerichtens to make pajeon pancakes and braised short ribs.
A visit to Sokcho, Korea (where much of Marja's family lives), includes watching a giant octopus come ashore at Daepo Port; and dining on grilled shellfish at a seaside restaurant. Later, Heather Graham joins Marja for a meal at a Busan fish market. Also: Jean-Georges serves a seafood breakfast inside a Seoul fish market; and, back in New York, makes shellfish with chili and butter; beer-battered fish and onion rings; and a grilled sea bass flavored with Korean soybean paste and rice ale.
Free diving for seafood with Jeju Island haenyos. Also: a Korean-style bouillabaisse with clams and crabs; homemade gyejang; Jeju Island-inspired dishes, including steamed mussels with seaweed and sea urchin; a Korean seafood stew; crab fritters.
A visit to Jeju Island, considered the Hawaii of Korea, where destinations include a sprawling market, an authentic folk village and the AmorePacific Tea Gardens. Also: making a spicy kimchi jjigae soup; and a hearty seaweed soup, topped with crisp slices of pork belly.
Heather Graham goes to Korea to learn about rice; and visits a contemporary restaurant that specializes in bibimbap. Also: Marja and Jean-Georges make bibimbap, sushi-like kimbap, kimchi fried rice and ginger fried rice.
The premiere of this Korean cooking series features Hugh Jackman and his wife, Deborra-Lee Furness, who help make the iconic Korean dishes of bibimbap and beef bulgogi. Also: the basics of Korean cooking are explained.
We went to Puppy Bowl XIII to speak to the puppies directly about the allegations of certain players illegally eating adult dog food instead of puppy food, the dirtiest fouls to ever stink up the field and so much more