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.