0:00:03 > 0:00:05'We've packed our passports.'
0:00:05 > 0:00:07'And bought our phrase books.'
0:00:07 > 0:00:09HE SPEAKS JAPANESE
0:00:09 > 0:00:14'Because we're off on our biggest, craziest adventure yet.'
0:00:14 > 0:00:19ALL: Delicious. Delicious. Meow, meow, beep.
0:00:19 > 0:00:22HE ROARS LIKE TARZAN
0:00:22 > 0:00:26'We're travelling further than we've ever done before.'
0:00:26 > 0:00:29'To uncover the authentic roots
0:00:29 > 0:00:31'of Britain's favourite takeaway foods.'
0:00:31 > 0:00:35I've always wanted to know how to make proper sweet and sour sauce.
0:00:35 > 0:00:37'Going off the beaten track
0:00:37 > 0:00:41'and being welcomed into some of Asia's hidden worlds.'
0:00:41 > 0:00:42How marvellous is this?
0:00:44 > 0:00:48'From the high rises and hot woks of Hong Kong...'
0:00:48 > 0:00:50The heat on this is really, really intense,
0:00:50 > 0:00:52but listen, it's like a jet engine.
0:00:52 > 0:00:53GAS ROARS
0:00:53 > 0:00:55I love it!
0:00:55 > 0:00:57'..To the sweltering tropics of Thailand.'
0:00:57 > 0:00:59We love a tuk-tuk.
0:00:59 > 0:01:02'Where they say it's impossible to eat badly.'
0:01:02 > 0:01:04Thai food's arrived in Britain,
0:01:04 > 0:01:08but by crikey, it's only the tip of the iceberg.
0:01:08 > 0:01:12'And we fulfil a lifelong ambition to explore Japan.'
0:01:12 > 0:01:13That is perfect.
0:01:13 > 0:01:15Wow, look at that.
0:01:15 > 0:01:17I've just had a sushi-gasm.
0:01:17 > 0:01:23'We finish up in South Korea. Where the spicy cuisine is sensational.'
0:01:23 > 0:01:26This would go down a bomb down the local.
0:01:28 > 0:01:31'So leather up and take to the road.'
0:01:31 > 0:01:33'For one extremely hairy...'
0:01:33 > 0:01:35BOTH: 'Asian Adventure.'
0:01:56 > 0:01:58Look at that, Si.
0:01:58 > 0:01:59- Wow.- Seoul.
0:02:00 > 0:02:02The capital city of South Korea,
0:02:02 > 0:02:06home to more than 10.5 million inhabitants.
0:02:06 > 0:02:09- It's all kind of surrounded by mountains, isn't it?- Yeah.
0:02:09 > 0:02:13In fact, South Korea has a massive mountain range that runs the length
0:02:13 > 0:02:18of the country, as well as stunning forests and a dramatic coastline.
0:02:18 > 0:02:22The Korean peninsula is bordered by China and Russia to the North
0:02:22 > 0:02:23and the Yellow Sea to the South.
0:02:23 > 0:02:27It's a tantalisingly unexplored slice of East Asia.
0:02:27 > 0:02:30But what do we know about Korean food?
0:02:30 > 0:02:33Well in the UK, precious little. But it's coming.
0:02:33 > 0:02:36In the UK already there are more than 50 Korean restaurants.
0:02:37 > 0:02:40This exciting cuisine is gaining popularity fast,
0:02:40 > 0:02:42and with good reason.
0:02:42 > 0:02:46It's the spiciest in Asia, with chilli a key ingredient.
0:02:46 > 0:02:51And boy do they love a pickle - thanks to their long cold winters,
0:02:51 > 0:02:54they've learnt to preserve pretty much anything!
0:02:54 > 0:02:57They love their meat too - they inherited a huge
0:02:57 > 0:03:01appetite for beef from the Mongols who invaded in the 13th century.
0:03:01 > 0:03:03You're getting me all excited!
0:03:06 > 0:03:10We'd best get on our bikes and see what this country has to offer.
0:03:10 > 0:03:13You know, Kingy, Korea was all one country as recently
0:03:13 > 0:03:15as the 20th century.
0:03:15 > 0:03:19Oh, look, the Royal Palace. Ah, it's beautiful, isn't it?
0:03:19 > 0:03:22It was divided up after World War II - with the United States
0:03:22 > 0:03:26backing the South, and the Soviet Union the North.
0:03:27 > 0:03:31In 1950 the North invaded and for three years the South Koreans,
0:03:31 > 0:03:35plus nearly 2 million American troops, fought back.
0:03:35 > 0:03:37Ah, mate, this is the old part here, isn't it?
0:03:37 > 0:03:40And this is the only part that survived the war.
0:03:40 > 0:03:43The war brought intense poverty. But in the 1970s,
0:03:43 > 0:03:47government schemes kick-started massive industrial growth and
0:03:47 > 0:03:52an export economy - and the South Koreans haven't looked back since.
0:03:52 > 0:03:55In just 40 years they've gone from being one of the poorest
0:03:55 > 0:03:59to one of the world's richest countries.
0:03:59 > 0:04:02Now South Korea has the 13th largest economy on the planet
0:04:02 > 0:04:06and exports billions of pounds worth of cars and computers.
0:04:06 > 0:04:10Here in Seoul, 1-in-80 people is a millionaire.
0:04:10 > 0:04:13MUSIC: "Gangnam Style" by Psy
0:04:13 > 0:04:15# Gangnam style... #
0:04:15 > 0:04:18You know, Si, these folk have experienced such rapid change,
0:04:18 > 0:04:22I'm keen to find out what that's meant for their cuisine.
0:04:22 > 0:04:26Ah, now we're in the area where all the young, hip folk hang out.
0:04:26 > 0:04:28But nobody's over 30.
0:04:28 > 0:04:32Yeah, and before we find out about their traditional dishes,
0:04:32 > 0:04:35I want to know what's popular in Korean food now.
0:04:35 > 0:04:39So we're heading for the hip district of Hongdae,
0:04:39 > 0:04:42an area packed with bars and restaurants.
0:04:42 > 0:04:46Now, Koreans are known as the Irish of Asia for their love,
0:04:46 > 0:04:49if you like, of a big night out.
0:04:49 > 0:04:51They're also known as the Italians of Asia
0:04:51 > 0:04:53for their fiery and exuberant personalities.
0:04:53 > 0:04:57We're meeting two locals who've offered to give us
0:04:57 > 0:04:59a tour of some of their favourite eateries.
0:04:59 > 0:05:03Teacher Keith and his actress friend Song-a-Min,
0:05:03 > 0:05:06they run a blog about life in Seoul in their spare time.
0:05:06 > 0:05:09What a great vibe here, so what is this area?
0:05:09 > 0:05:12- It's lovely, isn't it? Gentle. - Yeah, it is.
0:05:12 > 0:05:16This area's called Hongdae and Hongdae is basically a college town.
0:05:16 > 0:05:19But it's... Hongdae is the name of a university here,
0:05:19 > 0:05:21and it's an art university, it's hers.
0:05:21 > 0:05:23- See that white building. - That's the university?
0:05:23 > 0:05:26- Yeah, that's my university there. - Really, you haven't to move far.
0:05:26 > 0:05:30Lots of clubs, lots of bars, lots of restaurants, 24 hours,
0:05:30 > 0:05:32lots of sub-culture as well.
0:05:32 > 0:05:34I see a lot of parallels between this area
0:05:34 > 0:05:36and Barrow-in-Furness where I live.
0:05:36 > 0:05:38It's that kind of chic, artistic,
0:05:38 > 0:05:41community bar on every corner, kind of vibe.
0:05:41 > 0:05:42I'm really loving it.
0:05:46 > 0:05:48SHE LAUGHS
0:05:48 > 0:05:51And our first stop is a type of Korean food that's just
0:05:51 > 0:05:54starting to take off in the UK - Korean barbecue.
0:05:54 > 0:05:58Here in Seoul, you find places like this on almost every street corner.
0:06:00 > 0:06:02You see, I think this is fantastic.
0:06:02 > 0:06:05It's basically the most popular Korean food there is.
0:06:05 > 0:06:08The reason being is because people eat it for dinner,
0:06:08 > 0:06:13it's pretty much eaten from noon until like, 4.00 or 5.00am.
0:06:13 > 0:06:18No meal here is complete without an array of banchan, or side dishes.
0:06:18 > 0:06:23They're normally pickles, stir fries or broths.
0:06:23 > 0:06:26- Oh, wow. - Now that's a nice piece of rib-eye.
0:06:26 > 0:06:27That's beautiful.
0:06:27 > 0:06:30You don't cut? You just put the whole thing on and then cut it up?
0:06:30 > 0:06:31Yeah, the whole thing on.
0:06:31 > 0:06:34Put the whole thing on, let it grill and then....
0:06:34 > 0:06:35Then after you cut it.
0:06:35 > 0:06:39Korea's rulers in the Middle Ages frowned on vegetarian Buddhists,
0:06:39 > 0:06:42so Koreans eat more meat than their Asian neighbours.
0:06:42 > 0:06:46In fact, there's no word for vegetarian in Korean.
0:06:46 > 0:06:47Koreans like their meat lean,
0:06:47 > 0:06:50marinated in soy sauce and sesame oil,
0:06:50 > 0:06:54and cooked by way of a table-top grill with a mini extractor fan.
0:06:55 > 0:06:58It's like a mega fondue, of carnivorous proportions.
0:06:58 > 0:07:01We share the same soup, and share the same meat.
0:07:01 > 0:07:03- That's fabulous. - Another thing about Korean culture
0:07:03 > 0:07:06is that we all share this in one bowl.
0:07:06 > 0:07:08Oh, that's lovely, what a lovely thing to do.
0:07:08 > 0:07:11So it feels like we're one family, right?
0:07:11 > 0:07:13What's Korean barbecue etiquette?
0:07:13 > 0:07:15You get these different kind of leaves.
0:07:15 > 0:07:19- Oh, right. So you stack your leaves. - In here.- Yeah.
0:07:19 > 0:07:22And you put all the vegetables on your table one by one.
0:07:22 > 0:07:25So you put it like that.
0:07:27 > 0:07:29- And here.- Fantastic.
0:07:29 > 0:07:31OK, you can try.
0:07:32 > 0:07:34How is it?
0:07:36 > 0:07:37It's OK?
0:07:37 > 0:07:40- Ah, brilliant.- That's beyond OK.
0:07:40 > 0:07:44The leaf it's wrapped in is an Asian herb called Perilla,
0:07:44 > 0:07:46which has a hint of mint.
0:07:46 > 0:07:49- Whoa! This is seriously tasty.- Epic.
0:07:50 > 0:07:53Keith is one of Seoul's growing army of private tutors
0:07:53 > 0:07:56who are popular with parents who want to give their children
0:07:56 > 0:07:59the opportunities that they didn't have.
0:07:59 > 0:08:01I teach at an after-school programme.
0:08:01 > 0:08:03It starts at five o'clock and ends at ten.
0:08:03 > 0:08:05Wow.
0:08:05 > 0:08:07Yeah, students do that all the time.
0:08:07 > 0:08:10After they finish school, they go to an academy for English.
0:08:10 > 0:08:12- Yes.- Stay for a couple of hours,
0:08:12 > 0:08:14then they'll go to a maths academy in the same day.
0:08:14 > 0:08:17They'll finish around 10 or 11,
0:08:17 > 0:08:18go home and do their homework,
0:08:18 > 0:08:21finish around like 2, 3am, start all over again.
0:08:21 > 0:08:23- Yeah.- That's insane.
0:08:23 > 0:08:26My academy, when I went to high school, it finished at 2am.
0:08:26 > 0:08:30- 2am.- And I had to school at seven o'clock in the morning.
0:08:30 > 0:08:33So the kids would have five hours' sleep.
0:08:33 > 0:08:3774% of all pupils here have private after-school tutors.
0:08:37 > 0:08:41Korean students consistently outperform those from
0:08:41 > 0:08:43other countries in maths.
0:08:43 > 0:08:46So do you guys wish there were more Korean restaurants back at home?
0:08:46 > 0:08:47Yeah. Definitely.
0:08:47 > 0:08:50When you want something hearty and lovely and tasty,
0:08:50 > 0:08:52share with your friends.
0:08:52 > 0:08:54It's fabulous and the meat quality is superb.
0:08:54 > 0:08:56Oh, it is, absolutely
0:08:56 > 0:09:00Korean food round one - a massive meat feast! Result.
0:09:01 > 0:09:02And the night begins.
0:09:02 > 0:09:05And for round two
0:09:05 > 0:09:08we've been promised South Korea's most popular takeaway.
0:09:08 > 0:09:11Yeah, so have you guys had Korean fried chicken?
0:09:11 > 0:09:13- No.- But we've heard about it.
0:09:13 > 0:09:15So is this something that the Koreans managed to
0:09:15 > 0:09:18steal from the Americans?
0:09:18 > 0:09:21- Yes, absolutely.- And make better. - Yes, absolutely.
0:09:21 > 0:09:24It is kind of, but it has a lot of flavours like onions, spicy,
0:09:24 > 0:09:25very Korean sauce.
0:09:25 > 0:09:30So you've nicked it from the States, brought it here, Korean-ised it...
0:09:30 > 0:09:33- Yes.- And now the United States are going,
0:09:33 > 0:09:35we love what you've done with the chicken.
0:09:35 > 0:09:38Ah, brilliant, I can't wait to try this.
0:09:38 > 0:09:39OK.
0:09:39 > 0:09:42South Koreans' taste for fried chicken was
0:09:42 > 0:09:46heavily influenced by American culture in the 1950s.
0:09:46 > 0:09:50And these days, their version of this tasty Western treat
0:09:50 > 0:09:53- is flying out of the fryers. - Oh, wow.
0:09:53 > 0:09:57Hello, Chef. May we enter the portals of crispiness?
0:09:57 > 0:10:00- Oh, yeah.- Yeah, brill.
0:10:00 > 0:10:01THEY LAUGH
0:10:01 > 0:10:05South Koreans don't like oily food so they've developed a
0:10:05 > 0:10:09double-frying technique that renders out the fat in the skin.
0:10:09 > 0:10:14So you get a thin, crackly and almost see-through crust.
0:10:14 > 0:10:16Oh, look, it's been dipped in chillies
0:10:16 > 0:10:19- and all manner of good currying things.- Oh, look at that.
0:10:21 > 0:10:23Oh, yes, please. Thank you.
0:10:23 > 0:10:25It's so hot.
0:10:25 > 0:10:26HE YELPS
0:10:27 > 0:10:29How is it?
0:10:29 > 0:10:30Oh, yeah.
0:10:30 > 0:10:32Oh, yeah. Oh, wow.
0:10:32 > 0:10:37- It's very good. - It's sweet, it's spicy, it's juicy.
0:10:37 > 0:10:40Because the chicken is just steamed in that double-fried
0:10:40 > 0:10:42coffin of crumbs.
0:10:42 > 0:10:46You know, there's nothing mean or reserved about that, is there?
0:10:46 > 0:10:49Nothing at all. Particularly when I've just seen them
0:10:49 > 0:10:53put onion rings into the fryer with the same batter.
0:10:53 > 0:10:54THEY LAUGH
0:10:57 > 0:11:00And you know what the best part is, chicken like this,
0:11:00 > 0:11:02they deliver it to your house.
0:11:02 > 0:11:06It's a very big culture for chicken delivery,
0:11:06 > 0:11:09- chicken delivery is everywhere. - They can deliver anywhere, any time.
0:11:09 > 0:11:12- To where? Like anywhere. - Like 24 hours, any time.
0:11:12 > 0:11:13Like, if you're walking down the river
0:11:13 > 0:11:16and like, oh, you want to have a chicken,
0:11:16 > 0:11:19you go like, can you deliver to er-er-er bridge?
0:11:19 > 0:11:23"I'm under this bridge, come by me." And when they come, they'll
0:11:23 > 0:11:26give you a call, they'll look for you and then deliver it to you.
0:11:26 > 0:11:27What a service.
0:11:30 > 0:11:33When we first arrived in Korea, I thought the city was quite grey.
0:11:33 > 0:11:36- Yes, so did I.- Found colour tonight.
0:11:36 > 0:11:39So have I, scratch the surface, boom-boom, shake the room.
0:11:39 > 0:11:44Yeah, that is absolutely stunning stuff. It's not greasy.
0:11:44 > 0:11:48It can't be unhealthy. Anything that good can't be bad for you...
0:11:50 > 0:11:52Once a week.
0:11:54 > 0:11:56Oh, I'm liking it here, Dave.
0:11:56 > 0:11:59A country that puts a spicy stamp on a western takeaway classic
0:11:59 > 0:12:01has got to be all right in my book.
0:12:03 > 0:12:07It must be so exciting to be young in South Korea today, Kingy.
0:12:07 > 0:12:10It seems like the land of opportunity.
0:12:17 > 0:12:21It's also the home of a massive music phenomenon, Korean pop,
0:12:21 > 0:12:24or K-Pop for short.
0:12:24 > 0:12:27You might even recognise the odd track.
0:12:27 > 0:12:29# Oppa Gangnam Style
0:12:31 > 0:12:33# Gangnam Style...
0:12:33 > 0:12:35Got to put shapes together! What are you doing?
0:12:35 > 0:12:37# Oppa Gangnam Style
0:12:37 > 0:12:40# Eh, sexy lady
0:12:40 > 0:12:42# Op, op, op, op
0:12:42 > 0:12:43# Oppa Gangnam Style
0:12:43 > 0:12:45# Eh... # MUSIC STOPS
0:12:45 > 0:12:48They've run out of batteries. Thank God for that.
0:12:48 > 0:12:52- What sort of dance is that? - That is Gangnam Style.- It's wrong.
0:12:52 > 0:12:54It's cool and funky and everybody's doing it.
0:12:54 > 0:12:57We've been invited to cook for K-Pop singer Jessica HO
0:12:57 > 0:13:01at the home of stylist Sarah and her husband, architect Jiwan.
0:13:01 > 0:13:04Jessica is a product of the hugely successful South Korean
0:13:04 > 0:13:06hit factory system.
0:13:06 > 0:13:07Now, what was that!
0:13:07 > 0:13:10# Oh, up on the roof... #
0:13:10 > 0:13:12'And what do you do when you meet a pop star?
0:13:12 > 0:13:15'Challenge them to a rap off, of course.'
0:13:15 > 0:13:18- You won.- Ah, right.- You won.
0:13:18 > 0:13:21- So scissors cut paper, right. - Right. So I'll go first, aye?
0:13:21 > 0:13:24OK, you ready? Five seconds, stand by.
0:13:24 > 0:13:26He won and he's... Just let him go.
0:13:26 > 0:13:28La-la-la-la! It's fine.
0:13:30 > 0:13:31- HE RAPS:- Me name is Dave and this Si
0:13:31 > 0:13:34We come here to cook some curry and pie
0:13:34 > 0:13:35The Koreans they like their chilli
0:13:35 > 0:13:37But wash your hands cos you get a red hot willy.
0:13:41 > 0:13:44- Korea!- That's pretty good. That was freestyle.
0:13:44 > 0:13:47OK, well you've got to do, what do you want, 16ths?
0:13:47 > 0:13:50- OK, I'll just do like a five second thing, ready?- Yeah!
0:13:50 > 0:13:51Ready?
0:13:51 > 0:13:54SHE RAPS: This one goes out to the bimbos
0:13:54 > 0:13:57Trying to copy my style, go to Kinko's
0:13:57 > 0:13:59Is your boy sweating me? Bingo
0:13:59 > 0:14:03I had your wally back little bow.
0:14:03 > 0:14:05THEY CHEER
0:14:06 > 0:14:07I lose.
0:14:07 > 0:14:08THEY LAUGH
0:14:08 > 0:14:11Dude, you've just got to work on your accent.
0:14:11 > 0:14:14That would have been smashing, but I've got to tell you,
0:14:14 > 0:14:15I think the lady wins.
0:14:15 > 0:14:18Yeah, I haven't got the attitude, have I, really?
0:14:18 > 0:14:19THEY CHEER
0:14:19 > 0:14:22Thank you.
0:14:22 > 0:14:24Can musicians make money here? How does it work?
0:14:24 > 0:14:27Definitely musicians can make money here.
0:14:27 > 0:14:31I mean, the K-Pop right now is so big and viral right now so...
0:14:31 > 0:14:34It's definitely a good opportunity right now for me.
0:14:36 > 0:14:39She's not wrong! K-Pop is one of Korea's biggest exports
0:14:39 > 0:14:42and worth hundreds of millions of dollars a year.
0:14:42 > 0:14:44They spend a lot of money as well,
0:14:44 > 0:14:46because they... How long have you been training?
0:14:46 > 0:14:48Er, for a really long time.
0:14:48 > 0:14:52Korea, they train a long time so artists can come into the company,
0:14:52 > 0:14:55like, ten years or seven years before they even debut.
0:14:55 > 0:14:57So they'll be practising dance,
0:14:57 > 0:15:00learn multiple languages like Japanese and English.
0:15:00 > 0:15:02And then debut.
0:15:02 > 0:15:05Oh, enough K-Pop already.
0:15:05 > 0:15:08It's time for us Hairy Bikers to make our K-cooking debut.
0:15:08 > 0:15:11We're going to do a spicy octopus stew,
0:15:11 > 0:15:13packed with the chilli kick Koreans love.
0:15:14 > 0:15:18This is just a tasty, fiery snack that a K-Popper would have
0:15:18 > 0:15:21when he's out on a night out to give you a bit of a lift.
0:15:21 > 0:15:23The old hips have gone, don't need replacing any more,
0:15:23 > 0:15:27- do you know what I mean? - HE HUMS
0:15:27 > 0:15:30Can you stop? Will you get on with it?
0:15:30 > 0:15:34Yep, right. Octopus. Come on, Cedric.
0:15:34 > 0:15:37I'm preparing the baby octopus by removing the beak
0:15:37 > 0:15:40and separating the legs from the head.
0:15:40 > 0:15:42Whilst Dave deals with Cedric,
0:15:42 > 0:15:45I'm whipping up a spicy sauce for the stew.
0:15:45 > 0:15:49I'm taking a piece of root ginger about the size of a £2 coin,
0:15:49 > 0:15:50and I'm grating it into a bowl.
0:15:52 > 0:15:55I will then crush three cloves of garlic,
0:15:55 > 0:15:59and add to the same bowl as the ginger.
0:15:59 > 0:16:03Koreans love octopus and even eat it live,
0:16:03 > 0:16:06because they think it increases male stamina!
0:16:06 > 0:16:09I think with squid and octopus, when it's prepared properly
0:16:09 > 0:16:11it's one of the most delicious things,
0:16:11 > 0:16:14- when it's not prepared properly... - It's minging.- It's minging.
0:16:14 > 0:16:16There is nothing worse than a tough octopussy.
0:16:16 > 0:16:19It's horrible, it's like eating rubber bands.
0:16:19 > 0:16:22Ours however, we want to be K-Pop-tastic melt-in-your-mouthski.
0:16:22 > 0:16:24HE HUMS
0:16:24 > 0:16:27Now pop this in the boiling water for precisely 90 seconds,
0:16:27 > 0:16:31not a second more, not a second less, and go.
0:16:31 > 0:16:33Swim, Cedric, swim.
0:16:33 > 0:16:37Now it's not swimming, it's just bubbling in the boiling water.
0:16:37 > 0:16:39Now my sauce gets its fire.
0:16:39 > 0:16:42First, two teaspoons of chilli powder,
0:16:42 > 0:16:47then a key Korean ingredient - gochujang - or red pepper paste.
0:16:47 > 0:16:52The fermentation process mellows the hot flavours of fiery
0:16:52 > 0:16:55chillies mixed with rice, soybeans and salt.
0:16:55 > 0:16:57Koreans use it in everything.
0:16:57 > 0:17:00Then add a teaspoon each of soy sauce and mirin
0:17:00 > 0:17:04before adding a dollop of golden syrup for sweetness
0:17:04 > 0:17:07and mix it all together. Sauce done.
0:17:07 > 0:17:11Five seconds - four, three, two, one.
0:17:17 > 0:17:21There you go. And that is your meat.
0:17:21 > 0:17:22Dude, you're a star.
0:17:22 > 0:17:26Thank you. Now to stop them cooking, put them in cold water.
0:17:26 > 0:17:29Now all I want you to do now is to chop the tentacles
0:17:29 > 0:17:32up into bite-sized pieces, take the skin off the head pieces
0:17:32 > 0:17:36and Bob's your uncle. Juicy, juicy squid, ready to be cooked.
0:17:36 > 0:17:39It's kind of like aquatic macaroni, isn't it, an octopus?
0:17:39 > 0:17:40Yes, I suppose it is, dude, yeah.
0:17:40 > 0:17:45But the skin, once it's been boiled, comes off quite easily.
0:17:45 > 0:17:48Now it's fry-up time. You want half an onion.
0:17:48 > 0:17:50Good sized slices.
0:17:50 > 0:17:53Pop in the onion and saute.
0:17:53 > 0:17:57After a minute, add five shiitake mushrooms.
0:17:57 > 0:17:58Mushys go in.
0:17:58 > 0:18:01Come on, Jessica, come and have a look at your dinner.
0:18:01 > 0:18:03What are you cooking there?
0:18:03 > 0:18:06Right, we've got some onions, some shiitake and we showed people
0:18:06 > 0:18:09how to... We blanched the octopus, we prepped it so...
0:18:09 > 0:18:13- In the pan.- This goes in. - Yep, quick. That's it, nice hot pan.
0:18:14 > 0:18:16Then my red hot sauce goes in.
0:18:16 > 0:18:18Looks really spicy.
0:18:18 > 0:18:21So lastly, just pop in some more chillies...
0:18:23 > 0:18:27some spring onions, quite big bits, a little splash of sesame oil.
0:18:27 > 0:18:30There.
0:18:30 > 0:18:32It's done. Shall I lift up the thing?
0:18:32 > 0:18:36- Yeah. And that should taste... - Smells really good.
0:18:36 > 0:18:41Kind of fiery red and appetising. Bit of sesame seeds.
0:18:41 > 0:18:43Right, guys.
0:18:43 > 0:18:46This looks like, you know, Korean mother's style.
0:18:46 > 0:18:49- Yeah, that's the sort of vibe. - Korean mum.- Well, yeah.
0:18:49 > 0:18:51Is there a style thing with Korean mums?
0:18:51 > 0:18:55Is it worth something to aspire to? The beard would have to go, perhaps.
0:18:55 > 0:18:57You'd have to dye your hair black.
0:18:57 > 0:18:58Fine.
0:18:58 > 0:19:00THEY LAUGH
0:19:00 > 0:19:01I can live with that.
0:19:07 > 0:19:09Really nice.
0:19:10 > 0:19:12Good.
0:19:12 > 0:19:15Looks like our octopus stew isn't going to last for long.
0:19:23 > 0:19:24Time to hit the road, mate.
0:19:24 > 0:19:27There are three million vehicles on the streets of Seoul
0:19:27 > 0:19:29and it feels like they're all out today.
0:19:29 > 0:19:32Woo-hoo. Here we go.
0:19:33 > 0:19:36I do have to say, Mr King, that the driving here has been
0:19:36 > 0:19:39somewhat more aggressive than the rest of Asia.
0:19:39 > 0:19:40Aye, you would.
0:19:40 > 0:19:43Well, apparently, they have the most aggressive drivers in Asia, dude.
0:19:43 > 0:19:46Yeah. Hurry, hurry, hurry, hurry, it's a way of life.
0:19:46 > 0:19:49South Koreans are so crazy about rushing things that the term
0:19:49 > 0:19:52"ppalli ppalli" - which translates as "hurry, hurry" -
0:19:52 > 0:19:55is part of the national psyche here.
0:19:55 > 0:19:58Mirror, signal, manoeuvre...and hope.
0:19:58 > 0:20:02Well, it stems from the '70s when the president started
0:20:02 > 0:20:05rewarding companies that built roads and bridges faster than scheduled.
0:20:10 > 0:20:13You know, Kingy, I feel like we've seen the modern face of Seoul
0:20:13 > 0:20:17but it's time to get to grips with more traditional South Korean food.
0:20:22 > 0:20:24So there's only one place to go.
0:20:24 > 0:20:27What we always say, when you arrive in a new city,
0:20:27 > 0:20:30to get a flavour of the local food, the local people,
0:20:30 > 0:20:33the only place really to go is the market.
0:20:33 > 0:20:36And by heck, apparently they've got a belter in Seoul.
0:20:36 > 0:20:41Yes, the Gwangjang Market in central Seoul has 5,000 stalls
0:20:41 > 0:20:44selling all the Korean food you can think of.
0:20:44 > 0:20:48Seoul chef Lucy is going to steer us around.
0:20:48 > 0:20:50Oh, wow what's this?
0:20:50 > 0:20:52This is the mung bean pancake.
0:20:52 > 0:20:55Mung bean pancake was used as the base for the meat.
0:20:55 > 0:21:00In old times, back in the days, these are only consumed by the workers.
0:21:00 > 0:21:04The owners of a household will eat the meat
0:21:04 > 0:21:07and all the juice of the meat will soak into the pancake
0:21:07 > 0:21:09and then those are for the workers.
0:21:09 > 0:21:12So the mung beans have basically been ground into a paste
0:21:12 > 0:21:15which will form a batter, I guess. Is that the way it works?
0:21:15 > 0:21:19The 17th century name for this dish means "poor person's pancake."
0:21:19 > 0:21:22Mung beans are a staple here.
0:21:22 > 0:21:25These pancakes are popular with Koreans of all social classes
0:21:25 > 0:21:26who see them as a filling snack.
0:21:28 > 0:21:30Let's share and tear.
0:21:32 > 0:21:34- Thank you.- Oh, hey.
0:21:35 > 0:21:39- It's really tasty. It's filling, like a lot of humble food.- Yeah.
0:21:39 > 0:21:42But can you imagine it on a cold dreary, grey, winter's night.
0:21:42 > 0:21:45This would go down a bomb down the local.
0:21:46 > 0:21:50You know what, Dave, the way that this little number's meant to
0:21:50 > 0:21:54soak up the meat juices reminds me of good old-fashioned Yorkshire pud!
0:21:54 > 0:21:58Oh, crumbs, look at that, pickle central.
0:21:58 > 0:22:02Koreans like toppings to perk up their pancakes and other dishes.
0:22:02 > 0:22:06And that's where their super spicy range of pickles comes in!
0:22:06 > 0:22:09So you can get your mung bean pancakes, then go here
0:22:09 > 0:22:11and get your relishes.
0:22:11 > 0:22:15Korean's have been pickling produce for over 1,000 years
0:22:15 > 0:22:18to preserve it through their long, cold winters, when food was scarce.
0:22:18 > 0:22:22Chilli was added to spice up the fermented fodder, and
0:22:22 > 0:22:26they believe that the colour of the red chilli keeps bad luck at bay.
0:22:26 > 0:22:29Korea is known for fermentations.
0:22:29 > 0:22:33So these are sort of like soaked, raw crabs and soya beans.
0:22:33 > 0:22:35I've never seen a pickled crab before.
0:22:35 > 0:22:38It's really good. It's not pickled with vinegar,
0:22:38 > 0:22:41it's pickled with, sometimes with pepper paste,
0:22:41 > 0:22:44- or other things that really give it a deep flavour.- Wow.
0:22:46 > 0:22:48And one pickle in particular stands out.
0:22:48 > 0:22:50Ah, kimchi!
0:22:50 > 0:22:53Kimchi - or fermented cabbage - is the national dish of Korea
0:22:53 > 0:22:56and a meal without it is unheard of.
0:22:56 > 0:22:59You've got your mung bean pancake which is a big kind of...
0:22:59 > 0:23:02It's like a duvet on your tummy. It's a big cuddle of food.
0:23:02 > 0:23:05If you have that with a selection of these on the side,
0:23:05 > 0:23:07you'd have a really, really good meal.
0:23:07 > 0:23:10Now, lots of the Korean food we've tried so far
0:23:10 > 0:23:12would be a massive hit with the Brits, but some of the more
0:23:12 > 0:23:17exotic fare in this market, well, it might be a bit harder to swallow.
0:23:17 > 0:23:19- What are they, Lucy? - Silk worms.- What?
0:23:19 > 0:23:21You fry it and you just eat it as a snack.
0:23:21 > 0:23:25- Maybe you should try. - He loves things like that.
0:23:25 > 0:23:27Get lost, you. It's always me.
0:23:27 > 0:23:29Go on, I'll try one.
0:23:29 > 0:23:31THEY SPEAK KOREAN
0:23:31 > 0:23:33OK. Oh, you have to boil it.
0:23:33 > 0:23:35DAVE AND SI: Oh, you have to boil it!
0:23:35 > 0:23:37Oh, that's a lucky escape.
0:23:37 > 0:23:38How do you boil it?
0:23:38 > 0:23:41DAVE AND SI: W-WWoooooh! THEY ALL LAUGH
0:23:41 > 0:23:43Korean boiling technique.
0:23:43 > 0:23:44DAVE AND SI: W-WWoooooh!
0:23:44 > 0:23:48Now we know that boiled silkworms might not float your boat.
0:23:48 > 0:23:50But there is a Korean culinary classic
0:23:50 > 0:23:52here that we are excited about.
0:23:52 > 0:23:55It dates back to the late 1800s and it's got a brilliant name -
0:23:55 > 0:23:57bibimbap.
0:23:58 > 0:24:01Now bibimbap is the nation's favourite fast food
0:24:01 > 0:24:04and it's gaining popularity in the West.
0:24:04 > 0:24:06Yeah, well, it's said to be super healthy.
0:24:06 > 0:24:08At all the Korean food wagons in Hollywood
0:24:08 > 0:24:10it's said to be Gwyneth Paltrow's favourite.
0:24:10 > 0:24:14And if it's good enough for healthy Gwyneth, it's good enough for us.
0:24:14 > 0:24:17- It's like a culinary pick and mix. - It is, it is, on a bed of rice.
0:24:17 > 0:24:21You just pick whatever you like. Who wants to go first?
0:24:21 > 0:24:23Well I think that, Mr Myers, you should go first.
0:24:23 > 0:24:26Yes, I'm going to dedicate my bibimbap to Gwyneth.
0:24:26 > 0:24:29- Are you?- Yes, to the skinny bird with attitude.
0:24:29 > 0:24:31First off, the rice.
0:24:31 > 0:24:35'It's a nutritious dish of steamed rice mixed with as many side dishes
0:24:35 > 0:24:37'as you can fit in your bowl.'
0:24:37 > 0:24:42Soya bean sauce, red pepper paste and sesame. Thank you, thank you.
0:24:42 > 0:24:46Let's see how healthy you go.
0:24:46 > 0:24:48Lots of kimchi.
0:24:48 > 0:24:52'Like the other Korean pickles, kimchi is packed with probiotics.'
0:24:53 > 0:24:56- Right, Kingy.- Right.- You're on. - What's this?- Chives.
0:24:56 > 0:24:59- Chives. I'm going to have some... - Seaweed.- Seaweed.
0:25:01 > 0:25:04Now, what's this one?
0:25:04 > 0:25:07- That's the radish vegetable, radish kimchi.- Radish kimchi.
0:25:07 > 0:25:09Well I'm going to go with the radish kimchi
0:25:09 > 0:25:12and I want a piece of that, that black pudding.
0:25:14 > 0:25:15Oh, you want?
0:25:15 > 0:25:19No. Get in. I wouldn't pollute Gwyneth with black pudding.
0:25:19 > 0:25:23Now look at that, it's vibrant, colourful and torrid.
0:25:23 > 0:25:25Now, you see, you've got to get the mix of colours
0:25:25 > 0:25:27and ingredients right.
0:25:27 > 0:25:31The Korean philosophy on food is all about the balance for your soul.
0:25:32 > 0:25:34Oh, this is good.
0:25:34 > 0:25:37It's the flavouring, the rice, it's so moreish.
0:25:37 > 0:25:40There is a feeling that there is health-giving properties
0:25:40 > 0:25:42to the food that the Koreans eat.
0:25:42 > 0:25:45What we think of is that each ingredient has its own nutrition,
0:25:45 > 0:25:49but the combination of the ingredients is very important.
0:25:49 > 0:25:52- Yes, I'm really enjoying this. - Yes, it's really good.
0:25:52 > 0:25:56Korean food's packed with vitamins and minerals.
0:25:56 > 0:25:58Well, they have a saying here that,
0:25:58 > 0:26:02"There's no better medicine than food" and that market proves it.
0:26:07 > 0:26:11MUSIC: "Suicide Is Painless (Theme From MASH)"
0:26:11 > 0:26:14You know, Kingy, Seoul's a very modern city,
0:26:14 > 0:26:17but you can still see reminders of its troubled past.
0:26:17 > 0:26:20I know, mate, and I always think of the American Army and MASH
0:26:20 > 0:26:22when I think of the Korean war.
0:26:22 > 0:26:25But almost 100,000 British troops served in it too.
0:26:27 > 0:26:30It's kind of our forgotten war, isn't it?
0:26:30 > 0:26:33And the threat from North Korea hasn't gone away.
0:26:33 > 0:26:36The two sides are still officially at war,
0:26:36 > 0:26:41with the North flexing its nuclear muscles as recently as 2013.
0:26:41 > 0:26:46So it's no wonder that the US keeps nearly 30,000 troops on duty here,
0:26:46 > 0:26:50while South Korea has more than 660,000 on active service
0:26:50 > 0:26:54and one of the longest military conscriptions in the world -
0:26:54 > 0:26:56a minimum of 21 months.
0:27:00 > 0:27:03The Koreans have a long history of defending themselves.
0:27:03 > 0:27:06In ancient times, they were masters of the bow and arrow.
0:27:10 > 0:27:15What was once a necessary defence is now South Korea's national sport.
0:27:18 > 0:27:24Archery to South Korea is what football is to the UK.
0:27:24 > 0:27:28- They love it- Yeah, but in the UK with our football,
0:27:28 > 0:27:30sometimes it's a national disappointment.
0:27:30 > 0:27:33But fortunately, the South Koreans are very good at archery.
0:27:33 > 0:27:35In the London Olympics,
0:27:35 > 0:27:38Korea walked away with three gold medals, didn't they?
0:27:38 > 0:27:40Yep, broke two world records.
0:27:40 > 0:27:43And one of participants in the archery competition that won
0:27:43 > 0:27:46a gold medal was legally blind.
0:27:46 > 0:27:49We've been offered a lesson from Kim Taesung -
0:27:49 > 0:27:53the club secretary here at this Seoul archery range.
0:27:53 > 0:27:56Now we've only agreed to take part on the condition we can,
0:27:56 > 0:27:59well, get dressed up in full imperial regalia.
0:27:59 > 0:28:01Do you want blue, goes with your eyes?
0:28:01 > 0:28:03THEY LAUGH
0:28:03 > 0:28:06Oh, missed me leaf. Right...
0:28:06 > 0:28:09No... I... No.
0:28:09 > 0:28:11Thank you. Stop there.
0:28:13 > 0:28:16- You ready?- I'm ready. OK.
0:28:16 > 0:28:20Now, Korean kids start firing arrows at primary school,
0:28:20 > 0:28:23and they train for up to two hours a day.
0:28:23 > 0:28:26Right, gents, you're going to shoot from here.
0:28:26 > 0:28:30And the best get talent-spotted in their teens and hope to be hired
0:28:30 > 0:28:34by big South Korean firms, who all have company teams.
0:28:34 > 0:28:36That's right, you get a salary and a pension
0:28:36 > 0:28:39just for competing in the corporate league!
0:28:39 > 0:28:43- But the arrow keeps slipping. Do I hook that there?- No, no.
0:28:43 > 0:28:47'I'm not known for my physical co-ordination, but here goes.'
0:28:48 > 0:28:51So it's above your head. Stand like that.
0:28:54 > 0:28:56Lower, lower, lower.
0:28:56 > 0:28:58Oops.
0:29:03 > 0:29:07- It was not...- Did you get one?
0:29:07 > 0:29:09Yeah. I missed the target but I got the knack.
0:29:09 > 0:29:11It's not as simple.
0:29:11 > 0:29:15I feel very noble, you know. I like Korea.
0:29:15 > 0:29:16Yep.
0:29:16 > 0:29:19'Now watch and learn, smiler, watch and learn.'
0:29:20 > 0:29:23Lower bow.
0:29:23 > 0:29:25Yes, that's about it. Let go.
0:29:26 > 0:29:28Wow!
0:29:28 > 0:29:30Hey, it's a good feeling, isn't it?
0:29:30 > 0:29:32- Robin Hood.- Dear me.
0:29:32 > 0:29:35- Mr King!- Fantastic.
0:29:45 > 0:29:46Bloomin' heck!
0:29:47 > 0:29:49DAVE LAUGHS
0:29:49 > 0:29:52Kingy, I think you've found it.
0:29:52 > 0:29:53Simon, don't go back.
0:29:53 > 0:29:57Don't go back to England. You should stay in Korea.
0:29:57 > 0:30:00OK, no, great. Yeah. No, that'll be all right.
0:30:00 > 0:30:03The Korean national team. That was a bull's-eye!
0:30:04 > 0:30:06Eee, how lovely.
0:30:08 > 0:30:12Now we're starting to understand what it means to be Korean,
0:30:12 > 0:30:15and I reckon it's time to try another recipe.
0:30:15 > 0:30:18- Ooh, Kingy, I'm all of a quiver. - Oh, dear me.
0:30:18 > 0:30:20And we know there's an air of nobility about the cookery today.
0:30:20 > 0:30:23There we are underneath a portrait of Emperor Gojong,
0:30:23 > 0:30:26who is the man who was responsible for forming this archery club.
0:30:26 > 0:30:29Indeed, this building is in the grounds of his Imperial Palace.
0:30:29 > 0:30:31There's poetry, there's beauty.
0:30:31 > 0:30:34And the arrow flies straight and swift.
0:30:34 > 0:30:38And under these noble eaves, we'll be performing a two-hander.
0:30:38 > 0:30:42One, a musaengchae salad made from the versatile Asian radish,
0:30:42 > 0:30:45with a tangy, tasty dressing.
0:30:45 > 0:30:48And the star of the show, a spicy beef yukhoe.
0:30:48 > 0:30:50It's a traditional Korean dish,
0:30:50 > 0:30:53a bit like the French steak tartare, made with raw beef.
0:30:55 > 0:30:58- I love steak tartare.- I do too.
0:30:58 > 0:31:00It's brilliant. You get good beef, why bother cooking it?
0:31:00 > 0:31:03It's spicy, it's hot, it's vibrant, everything you want on a plate.
0:31:03 > 0:31:07You want to slice some of the finest beef fillet you can find
0:31:07 > 0:31:09into long, thin ribbons.
0:31:09 > 0:31:13And luckily for us, this country's got top-notch beef.
0:31:13 > 0:31:16Make no mistake, this isn't a bowl of raw mince.
0:31:16 > 0:31:18Sometimes when you have steak tartare it's all chopped,
0:31:18 > 0:31:20we're not doing that here
0:31:20 > 0:31:22because that's not the tradition in South Korea.
0:31:22 > 0:31:25So that's the sort of thickness that you want.
0:31:25 > 0:31:28And then with the back of your knife just put some pressure on it.
0:31:28 > 0:31:31And then you should have perfect ribbons of beef.
0:31:33 > 0:31:36Legend has it that the Tartars used to put rough beef under
0:31:36 > 0:31:38the saddle of their horses. They would ride for miles and miles
0:31:38 > 0:31:41and when they got to where they were going, the steak would be
0:31:41 > 0:31:45so tender you could eat it raw. And then the steak tartare was born.
0:31:45 > 0:31:48See that there, that's what we're after.
0:31:48 > 0:31:51I'm making a dressing that will make the beef sing.
0:31:51 > 0:31:55The first stage is crushing garlic, ginger and onion.
0:31:56 > 0:31:57Very juicy.
0:31:57 > 0:32:01There is pulp there but it's mostly kind of the juice and the flavour.
0:32:01 > 0:32:05When you've got a paste, add four shredded spring onions.
0:32:05 > 0:32:08This has to be fine enough so it disappears around Mr King's beef.
0:32:10 > 0:32:15Next, our old Asian chums, soy sauce and sesame oil go in.
0:32:15 > 0:32:19Then it's time for the key ingredient, Korean chilli powder.
0:32:19 > 0:32:22Smell that. What does that remind you of?
0:32:22 > 0:32:24It reminds me of smoked paprika.
0:32:24 > 0:32:29Yeah. It really is wonderfully aromatic. Try two teaspoons.
0:32:29 > 0:32:32Then add the same amount of sugar to balance and mix it up.
0:32:32 > 0:32:37Right, so this goes in here like that
0:32:37 > 0:32:39and we just break those ribbons up.
0:32:41 > 0:32:46And coat every single strand and ribbon.
0:32:46 > 0:32:48I think we're there, mate.
0:32:54 > 0:32:55- I love this country.- Mmm.
0:32:55 > 0:32:59I mean, it's not so much a titillated taste bud
0:32:59 > 0:33:00as a punch in the kisser.
0:33:00 > 0:33:02We're serving the beef with salad leaves
0:33:02 > 0:33:06and sticks of Asian pear for freshness.
0:33:06 > 0:33:08We going ball or patty?
0:33:08 > 0:33:10- Oh, ball. Height, height. - Height, height, height.
0:33:10 > 0:33:13Yeah, it worked for Gary Rhodes for 20 years, didn't it?
0:33:13 > 0:33:15- Exactly that. There we are.- Ah.
0:33:17 > 0:33:21And as tradition dictates, a raw quail's egg on top.
0:33:21 > 0:33:25And the final garnish. We sprinkle with some white sesame seeds.
0:33:25 > 0:33:27That'll do.
0:33:28 > 0:33:32- That is yukhoe. - Tartare South Korean style.
0:33:32 > 0:33:35I'm going to sit in a corner with this on my own.
0:33:35 > 0:33:37- I tell you what you're going to do...- You can do with salad.
0:33:37 > 0:33:39You're going to whistle,
0:33:39 > 0:33:41that's what you're going to do, cos you'll nang it.
0:33:41 > 0:33:43I will, I will. I love this.
0:33:43 > 0:33:46- Give it to me and you...- Put it in the fridge?- Start with the mooli.
0:33:46 > 0:33:49Yeah, I'll go put it in the fridge.
0:33:49 > 0:33:51HE CACKLES
0:33:51 > 0:33:52< Myers!
0:33:53 > 0:33:56Now the perfect partner for the beef, a mooli salad.
0:33:56 > 0:34:00This humongous radish is also called a daikon.
0:34:00 > 0:34:03It delivers a peppery hit a bit like watercress
0:34:03 > 0:34:05and it's in loads of Korean dishes.
0:34:05 > 0:34:07Korean people like to chew,
0:34:07 > 0:34:09they like a bit of texture with their food.
0:34:09 > 0:34:11So I'm going to do lots of thin slices first.
0:34:11 > 0:34:14And there's a technique to this. What we do is,
0:34:14 > 0:34:18you pile them up and then just lay it down like so.
0:34:18 > 0:34:22So you see, it's all spread out in little slices. I start to...
0:34:24 > 0:34:27- Genius.- It is, isn't it? Who needs a food processor?
0:34:27 > 0:34:30Add some sliced onions and salt to your radish sticks
0:34:30 > 0:34:34and leave for ten minutes to draw out the moisture.
0:34:34 > 0:34:37Now for the Korean-style salad dressing.
0:34:37 > 0:34:38And it's a fishy one.
0:34:39 > 0:34:41Start with some anchovy sauce,
0:34:41 > 0:34:45then add sesame oil and a teaspoon of sugar.
0:34:45 > 0:34:47You know, Hong Kong, wherever we've been,
0:34:47 > 0:34:50there's always a tempering with the sweet and savoury.
0:34:50 > 0:34:53Oh now the big stinker, Korean fermented shrimps.
0:34:53 > 0:34:54- Lush.- Wow.
0:34:54 > 0:34:58And we want about a quarter of a teaspoon of that. Just a bit.
0:34:58 > 0:35:02Then a dash of Korean apple vinegar, but you could use cider vinegar.
0:35:02 > 0:35:04And some chilli powder.
0:35:05 > 0:35:09So, really, it's more like a relish than a salad dressing.
0:35:09 > 0:35:11Let's just try a teeny, teeny bit.
0:35:13 > 0:35:14Boom!
0:35:14 > 0:35:19Mix the dressing into the radish and add chopped spring onions.
0:35:19 > 0:35:20And just pop those in.
0:35:22 > 0:35:24I'm going to put this... Beautiful, look.
0:35:28 > 0:35:30..Like that.
0:35:30 > 0:35:33Light, pungent, with a bit of a kick.
0:35:33 > 0:35:35- Time to feed the archers.- I think so.
0:35:35 > 0:35:39- Shall we pop it in the pagoda? - Yeah, that'd be nice, wouldn't it?
0:35:39 > 0:35:42Are you going to come to taste? Please, please. Lovely, thank you.
0:35:42 > 0:35:44As well as our teacher, Kim Taesung,
0:35:44 > 0:35:47we need to impress the club president, Lee,
0:35:47 > 0:35:49and our fellow archer, Seo,
0:35:49 > 0:35:52with our spicy beef tartare and radish salad!
0:35:52 > 0:35:54Fingers crossed!
0:35:54 > 0:35:55Yuk-ho? Yak-hoe?
0:35:55 > 0:35:57- Yuk-hway.- Yuk-hway.
0:35:57 > 0:35:59It is good.
0:36:01 > 0:36:04- Mmm.- Yeah, good?
0:36:04 > 0:36:05Wonderful.
0:36:05 > 0:36:08- The hot spice comes through. - Just a little, little, nice.
0:36:08 > 0:36:09Afterwards.
0:36:09 > 0:36:13Compares very well against the French version of steak tartare.
0:36:13 > 0:36:15Oh, yeah, yeah.
0:36:15 > 0:36:19- I think you can introduce this even in Paris.- Thank you.
0:36:19 > 0:36:21Thank you very much, that's very kind of you.
0:36:21 > 0:36:24- I like it, everybody's come back for some.- Yeah.
0:36:25 > 0:36:28- What a great day! - It was fab, wasn't it?- Wasn't it?
0:36:28 > 0:36:31And do you know, the archery club is a bit like going down
0:36:31 > 0:36:34the golf club at home, except this is much more cool, I think.
0:36:34 > 0:36:38And it's...people of all ages, all sexes, all come for a nice time
0:36:38 > 0:36:42on a Saturday and they let us get involved. I loved it, Kingy.
0:36:42 > 0:36:44It's great, archery, isn't it though?
0:36:44 > 0:36:46- (Pooom.)- (Pooow.)
0:36:52 > 0:36:56Ooh, it's another hot day in the Seoul city.
0:36:58 > 0:37:02Today we're going to take a trip to Seoul's North-eastern outskirts.
0:37:02 > 0:37:04HORN BEEPS
0:37:05 > 0:37:08Here we go, Kingy, the mighty Han river.
0:37:09 > 0:37:12And the Han river has enormous significance to the
0:37:12 > 0:37:17South Koreans, and they even call their economic recovery
0:37:17 > 0:37:19"The miracle of the Han River."
0:37:25 > 0:37:28South Korea's mighty economy is dominated by a handful
0:37:28 > 0:37:31of massively successful technology firms.
0:37:31 > 0:37:34There's no doubt that this country knows its onions
0:37:34 > 0:37:36when it comes to gadgets.
0:37:36 > 0:37:40So when we heard that university boffins here had developed
0:37:40 > 0:37:44a robotic kitchen assistant, we had to wangle a rare invitation
0:37:44 > 0:37:46into their labs to see it for ourselves.
0:37:51 > 0:37:55- It's very, very quiet in here. - There's no reception, is there?
0:37:55 > 0:37:57Maybe she's the reception.
0:37:57 > 0:38:00That can't be the reception, it's a head.
0:38:00 > 0:38:02- Vision of tomorrow, today. - That's true.
0:38:02 > 0:38:07'Welcome to Korea Institute of Science and Technology.'
0:38:07 > 0:38:09MUSIC: "Gangnam Style" by Psy
0:38:09 > 0:38:11# Oppan Gangnam Style
0:38:11 > 0:38:12Will you stop it!
0:38:12 > 0:38:15# Op, op, op
0:38:15 > 0:38:17# Oppan Gangnam Style
0:38:17 > 0:38:19# Eh, sexy lady
0:38:19 > 0:38:21# Op, op, op, op
0:38:21 > 0:38:23# Eh, sexy lady
0:38:23 > 0:38:26# Jeongsukhae boijiman nol ttaen noneun yeoja... #
0:38:26 > 0:38:28MUSIC STOPS
0:38:31 > 0:38:34You always get a dance with a robot, she never says no.
0:38:34 > 0:38:37'Please go up the stairs to the second floor.
0:38:37 > 0:38:41'Ciros is waiting for you. Have a great time.'
0:38:41 > 0:38:43- She's got lovely eyes.- Oh, get on.
0:38:45 > 0:38:49Wow, look at these, Kingy.
0:38:49 > 0:38:52Like something from Space Family Robinson, aren't they?
0:38:54 > 0:38:55Oh, yeah.
0:38:55 > 0:38:59'Frank's our interpreter for our foray into the future.'
0:38:59 > 0:39:01- Hello.- Hello. Oh, wow.
0:39:02 > 0:39:07Ciros is Korea's first walking, talking culinary computer.
0:39:07 > 0:39:11What's the reason for all this Perspex?
0:39:11 > 0:39:15It's for our safety precautions because they use a knife.
0:39:15 > 0:39:17Eventually they want to make it
0:39:17 > 0:39:21- so that it can help out the families in the households.- Right.
0:39:23 > 0:39:26- Oooh!- Ooh! - Steady on, son, steady on.
0:39:26 > 0:39:28'From now on, I'll make a sound.'
0:39:28 > 0:39:30You look like you're going to strangle me.
0:39:30 > 0:39:34This metal masterpiece has been in development for eight years.
0:39:34 > 0:39:37'I'm looking for a knife.'
0:39:37 > 0:39:40That's what Jack the Ripper said!
0:39:40 > 0:39:45Ciros is five foot three, weighs 150kg and is kitted out
0:39:45 > 0:39:51with stereoscopic cameras, laser range finders and infra-red sensors.
0:39:51 > 0:39:52A robot with a knife.
0:39:52 > 0:39:53'I'll chop up a cucumber.'
0:39:53 > 0:39:56Here he goes, look at this, look at this.
0:39:56 > 0:39:57'Cucumber is here.'
0:39:58 > 0:40:00Ah, that's not a cucumber.
0:40:00 > 0:40:02THEY LAUGH
0:40:07 > 0:40:09It's brilliant, isn't it?
0:40:09 > 0:40:11'I'll chop it.'
0:40:21 > 0:40:23It's very elegant.
0:40:23 > 0:40:26Now as well as slicing veg very, very slowly,
0:40:26 > 0:40:30apparently Version Three can also serve tea and stack a dishwasher.
0:40:33 > 0:40:36- Just put the knife down. - Put the knife down.
0:40:36 > 0:40:38No need to be violent. Put the...
0:40:38 > 0:40:41Cyril, put the knife... Ciros, put the knife down.
0:40:44 > 0:40:46'I'll try dressing.'
0:40:49 > 0:40:52- Whoa!- Whoa. Steady. Oh, God!
0:40:52 > 0:40:57- Bit heavy on the old dressing there. - Tomatoes will mop it up.
0:40:57 > 0:41:00'I'll put the tomatoes in salad.'
0:41:00 > 0:41:03- Tom-ah-to. It's tom-ah-to. - Tom-ah-to.- Not tom-ayto.
0:41:12 > 0:41:14'I'll be tired and take a break.'
0:41:17 > 0:41:20- Dave.- Hello.- Dave.- Yeah?- Leg it.
0:41:21 > 0:41:24Maybe we've overloaded poor Ciros' circuits, you know.
0:41:24 > 0:41:27I'm realising that so much of the movement,
0:41:27 > 0:41:30so much of the duties and tasks that we take for granted
0:41:30 > 0:41:33are really, really difficult to replicate.
0:41:33 > 0:41:36- And, you know, I think our jobs are safe.- Absolutely.
0:41:36 > 0:41:40You know, Kingy, it's striking how forward-thinking South Korea
0:41:40 > 0:41:42and its people are.
0:41:42 > 0:41:44But they still have a lot of respect, don't they,
0:41:44 > 0:41:48for ancient traditions, particularly when it comes to food.
0:41:48 > 0:41:51And there's one national dish we saw in the market earlier
0:41:51 > 0:41:53and need to investigate further.
0:41:53 > 0:41:55CRICKETS CHIRRUP
0:41:55 > 0:41:57By 'eck, the crickets are kicking off, aren't they?
0:41:57 > 0:41:58- Cicadarooney!- Aye.
0:41:58 > 0:42:01But, you know, Korean food is famous for its side dishes
0:42:01 > 0:42:04and there's one that's served with absolutely everything.
0:42:04 > 0:42:07That's kimchi. Well, fermented pickled cabbage to you and me.
0:42:07 > 0:42:12And still, 50% of all Koreans make their own.
0:42:12 > 0:42:15And we've been invited to a family home to learn a recipe that's
0:42:15 > 0:42:19been passed down from mother to daughter for generations.
0:42:20 > 0:42:22Eat kimchi and live forever.
0:42:26 > 0:42:29We're visiting mother-of-two Erin, who lives in Seoul's Singpa district -
0:42:29 > 0:42:31an area popular with families.
0:42:34 > 0:42:37Erin learnt how to make kimchi from her grandma,
0:42:37 > 0:42:42Mrs Cho, and they've agreed to let us in on the secret family recipe.
0:42:42 > 0:42:45It's her role to make kimchi for our whole family.
0:42:45 > 0:42:49It takes a whole two days to make the kimchi.
0:42:49 > 0:42:51Do you make enough kimchi to last one year?
0:42:51 > 0:42:53- Yeah, almost.- Wow.
0:42:53 > 0:42:57Kimchi-making is still a major annual event for Korean families,
0:42:57 > 0:43:00who gather in the autumn to pickle and ferment their cabbage.
0:43:01 > 0:43:03I don't see my grandma as often as when I was young,
0:43:03 > 0:43:06but on the kimchi day we get together.
0:43:06 > 0:43:08SHE SPEAKS KOREAN
0:43:08 > 0:43:11Mrs Cho starting sitting down. As soon as we started to
0:43:11 > 0:43:15talk about the kimchi, she's like, "Ooh, hold on a minute."
0:43:15 > 0:43:17THEY LAUGH
0:43:17 > 0:43:21OK. So how do we start? All right, here's Grandma, here she is.
0:43:23 > 0:43:26Kimchi is part and parcel of being Korean.
0:43:26 > 0:43:29People even say "kimchi" when they have their photograph taken.
0:43:31 > 0:43:34You don't mess with Mrs Cho, that's it.
0:43:34 > 0:43:37Do as you're told or you're up for it.
0:43:37 > 0:43:39Good cabbage, aren't they?
0:43:39 > 0:43:41First, you soak it in salt water.
0:43:41 > 0:43:43The salt is what pickles the cabbage,
0:43:43 > 0:43:45the fermentation happens later.
0:43:46 > 0:43:50Erin soaked some earlier so the next stage is to pack rock salt
0:43:50 > 0:43:53into the thicker parts of the cabbage.
0:43:53 > 0:43:55- It takes all day, doesn't it?- Yeah.
0:43:55 > 0:43:58Did you ever have pickling days at home when you were a kid, Si?
0:43:58 > 0:44:00Pickling onions, pickling spices, piccalilli.
0:44:00 > 0:44:03Yeah. Jam days as well. Pickled, yeah.
0:44:03 > 0:44:05SHE SPEAKS KOREAN
0:44:05 > 0:44:08You wait for a few more hours and then rinse again.
0:44:08 > 0:44:11- It's like rubbing through your socks.- It is.
0:44:11 > 0:44:14Yeah, it's just kind of doing laundry.
0:44:14 > 0:44:16- OK?- OK.
0:44:16 > 0:44:18THEY CHEER
0:44:19 > 0:44:23Never has the humble cabbage had so much attention lavished to it.
0:44:25 > 0:44:28Now it's time to get down and dirty and make the sauce,
0:44:28 > 0:44:31starting with spring onions, garlic and ginger.
0:44:31 > 0:44:34Oh, wow. It's going to be so fragrant, isn't it?
0:44:34 > 0:44:36Oh, fabulous.
0:44:36 > 0:44:40- You can see it's still a floor-based society, isn't it?- Yeah.
0:44:40 > 0:44:43Granny Cho's recipe includes this whopping white radish
0:44:43 > 0:44:45and some preserved shrimp.
0:44:45 > 0:44:47According to the Seoul Museum of Kimchi,
0:44:47 > 0:44:51and there is one, there are 187 different recipes,
0:44:51 > 0:44:54and some of those include live prawns and octopus!
0:44:54 > 0:44:57You don't need a mixer when you've got Mrs Cho.
0:44:57 > 0:45:00And this family recipe has fruit in too.
0:45:00 > 0:45:03And these are like the oriental pears which look like a big apple.
0:45:03 > 0:45:06- Yeah, this one, we juice the pears. - Pear juice, yeah.
0:45:06 > 0:45:09So that adds a note of sweetness.
0:45:09 > 0:45:12This is the Korean chilli powder. Whoa.
0:45:12 > 0:45:17It's Korean chilli powder that gives kimchi its killer kick.
0:45:17 > 0:45:19There's a lot going on.
0:45:21 > 0:45:25The chilli is so powerful we need gloves for protection.
0:45:25 > 0:45:26So we're straight in.
0:45:30 > 0:45:34It's obviously not hot enough, more chilli powder's just gone in.
0:45:34 > 0:45:36- Smells fantastic.- Doesn't it?
0:45:36 > 0:45:38Taste it.
0:45:40 > 0:45:42Try another bit.
0:45:46 > 0:45:47It's a bit hotter.
0:45:47 > 0:45:49THEY LAUGH
0:45:49 > 0:45:51Splendid.
0:45:51 > 0:45:53I could give you a glass of water.
0:45:53 > 0:45:55No, it's all right. It's fine.
0:45:55 > 0:45:58I think my hair's started to grow again.
0:46:00 > 0:46:02Kimchi's powerful stuff
0:46:02 > 0:46:04and it gets stronger still after it's fermented -
0:46:04 > 0:46:07when the bacteria convert sugars to lactic acid,
0:46:07 > 0:46:10giving it a sharper taste.
0:46:10 > 0:46:13Not a lot of people in the younger generation has all this,
0:46:13 > 0:46:18you know, equipment for the kimchi. She's really proud.
0:46:18 > 0:46:20SHE SPEAKS KOREAN
0:46:20 > 0:46:23Pat on the back. Pat on the back from Grandma. Well done.
0:46:24 > 0:46:27Oh, look, and there's the great-granddaughters.
0:46:27 > 0:46:29That's the future of kimchi.
0:46:31 > 0:46:35Now we need to stuff the cabbage with the sauce, leaf by leaf.
0:46:37 > 0:46:41- There's too much.- Too much, sorry.
0:46:43 > 0:46:46There's no stopping your grandmother, is there?
0:46:46 > 0:46:47Yeah, no.
0:46:49 > 0:46:53Cos every... You know, she's not young any more
0:46:53 > 0:46:56and when we make kimchi, really, I want her to stop
0:46:56 > 0:46:59and just let me do it, but she won't let me.
0:46:59 > 0:47:02- How old is your grandmother? - She's 81.
0:47:02 > 0:47:0681. I tell you what though, she's so agile.
0:47:06 > 0:47:08She's an advert for kimchi eating.
0:47:08 > 0:47:10- Dear me, isn't she just?- Oh, aye.
0:47:11 > 0:47:15Kimchi is low in calories, high in fibre, iron and vitamins.
0:47:16 > 0:47:18Ah, I see, yeah.
0:47:18 > 0:47:21Kimchi used to be stored in clay pots in the ground, you know.
0:47:21 > 0:47:24So, after one month, there's treasure in that box.
0:47:24 > 0:47:28But these days, most Koreans keep it in a specially-designed
0:47:28 > 0:47:31kimchi fridge which keeps the temperature between
0:47:31 > 0:47:33nought and two degrees Celsius.
0:47:33 > 0:47:37How am I going to buy a kimchi refrigerator in Barrow-in-Furness?
0:47:39 > 0:47:43This is our first family meal in South Korea.
0:47:43 > 0:47:46We're trying a fully fermented kimchi with the dishes
0:47:46 > 0:47:50Erin's family always eat on their annual kimchi-making day.
0:47:50 > 0:47:52Ah, here's the boss.
0:47:52 > 0:47:55It looks such vibrant, appetising food, doesn't it?
0:47:55 > 0:47:58Got to try the kimchi. Bon appetit. Yeah, I think we have.
0:47:58 > 0:48:01It's a lot.
0:48:01 > 0:48:02- So is it quite powerful?- Yes.
0:48:10 > 0:48:12Oh, hey!
0:48:12 > 0:48:13ERIN LAUGHS
0:48:13 > 0:48:15That is a taste sensation.
0:48:15 > 0:48:17That is fantastic, isn't it?
0:48:17 > 0:48:20What's so great is to find something that tastes
0:48:20 > 0:48:23so good that actually does you good.
0:48:23 > 0:48:25Yes, I can see kimchi catching on back home,
0:48:25 > 0:48:29perking up comfort food, like we use piccalilli or horseradish.
0:48:31 > 0:48:32- This is lovely.- Isn't it good?
0:48:32 > 0:48:34Oh, God, yes.
0:48:36 > 0:48:38It's so fun to cook for people.
0:48:38 > 0:48:40THEY LAUGH
0:48:40 > 0:48:41Absolutely brilliant.
0:48:41 > 0:48:44- Thank you.- So, so good.
0:48:53 > 0:48:56Over half the visitors to South Korea get no further than Seoul.
0:48:58 > 0:49:01- Nice roads.- Beautiful, isn't it?
0:49:03 > 0:49:06And we don't want to join that number.
0:49:06 > 0:49:10So we're leaving the capital behind and heading 100 miles East
0:49:10 > 0:49:12to the coastal city of Sokcho.
0:49:12 > 0:49:16Do you know, it's not a bad life - lovely motorbike,
0:49:16 > 0:49:20sun's going down, one of the most beautiful lakes in Korea
0:49:20 > 0:49:22and my belly's full of chillies.
0:49:22 > 0:49:24Doesn't get much better, really.
0:49:25 > 0:49:27There's hardly anybody here.
0:49:29 > 0:49:33You know, we're not far from the border with North Korea here, mate.
0:49:33 > 0:49:36It's the world's most heavily guarded frontier.
0:49:37 > 0:49:40Our route passes just below the 160-mile-long,
0:49:40 > 0:49:44two-mile-wide strip of land running across the Korean peninsula
0:49:44 > 0:49:46which is known as the Demilitarized Zone.
0:49:50 > 0:49:53Oh mate, fantastic.
0:49:54 > 0:49:56Look at that.
0:49:56 > 0:49:59I know. Doesn't it look a very dark, mysterious lake?
0:50:02 > 0:50:04Fancy a pit-stop, mate?
0:50:04 > 0:50:07Why not? South Koreans are mad for exercise.
0:50:07 > 0:50:12You find these little free work-out stations all over South Korea.
0:50:12 > 0:50:15And you know how we just love an opportunity
0:50:15 > 0:50:17to perfect our physiques.
0:50:17 > 0:50:19Fried chicken, go away!
0:50:20 > 0:50:22# I am a star
0:50:22 > 0:50:24# It makes me feel good... #
0:50:24 > 0:50:27My life as a human pendulum. I like this one.
0:50:27 > 0:50:29- Oh, it's belting this.- It is, innit?
0:50:29 > 0:50:32- Tell you what though...- What? - How do you stop?
0:50:32 > 0:50:33I don't know.
0:50:33 > 0:50:35I think I'm going to go 360 here.
0:50:38 > 0:50:40Oh. Oooh.
0:50:40 > 0:50:42Bugger doesn't stop, does it?
0:50:42 > 0:50:44No, it doesn't, that's what I'm saying.
0:50:44 > 0:50:46How do you stop it once you get going?
0:50:46 > 0:50:48Just relax.
0:50:48 > 0:50:51Oh, comes off quick.
0:50:53 > 0:50:57And suitably energized, it's time to get back on our bikes
0:50:57 > 0:50:59and make for our final destination.
0:51:04 > 0:51:07Well, mate, I didn't know what to expect from the Korean seaside
0:51:07 > 0:51:10- and it is a surprise, isn't it? - Well, yeah.
0:51:11 > 0:51:14Now Sokcho may lie on the shores of the Sea of Japan,
0:51:14 > 0:51:17but if you're longing for white sands and palm trees,
0:51:17 > 0:51:19you won't find them here.
0:51:19 > 0:51:21Koreans love a day at the seaside.
0:51:21 > 0:51:24They get 28 paid days' holiday a year,
0:51:24 > 0:51:26and, you know, there's nothing better,
0:51:26 > 0:51:29glimmer of sunshine, get down to the beach.
0:51:29 > 0:51:32I tell you what, you know what this reminds me of?
0:51:32 > 0:51:34North Shields.
0:51:42 > 0:51:44It's got all the glitz and the colour of seaside,
0:51:44 > 0:51:46but there's no rock.
0:51:46 > 0:51:50- Squid.- Yeah. Fish.- Fish.- Fish.
0:51:50 > 0:51:52It's seafood bonkers here.
0:51:53 > 0:51:56And today, this seaside resort has gone bonkers for one
0:51:56 > 0:51:59scrumptious sea creature in particular.
0:51:59 > 0:52:01Do you know, Dave, I'm sensing a recurring theme
0:52:01 > 0:52:03in this town of Sokcho.
0:52:03 > 0:52:05Yeah, there's certainly a lot of squid.
0:52:05 > 0:52:08Overnight fishermen have been hauling their catch from the deep,
0:52:08 > 0:52:11but for some squid a curious fate awaits them,
0:52:11 > 0:52:16as they are returned back to the sea in celebration of a special event.
0:52:16 > 0:52:20Ah-ha! Now it's not some "let's all save the squid" moment.
0:52:20 > 0:52:23Oh, no. This is an opportunity for holiday-makers to take
0:52:23 > 0:52:25part in Sokcho's famous squid festival.
0:52:27 > 0:52:29And, of course, we're going to join in.
0:52:30 > 0:52:35Luckily we've got Charles, a Sokcho local, to guide us through.
0:52:35 > 0:52:38What do you do at a squid festival, Charles?
0:52:47 > 0:52:50You see, when you join up for the squid festival,
0:52:50 > 0:52:53you're given a plastic bag for your squid, some gloves,
0:52:53 > 0:52:56because apparently the squid bite, your official wristband,
0:52:56 > 0:52:59like Glastonbury but for squid, and your T-shirt.
0:52:59 > 0:53:05The only slight snag is, all the PA is in Korean,
0:53:05 > 0:53:10so we're trying to find out what Korean is for go.
0:53:10 > 0:53:12- Gagi.- Gagi.- Let's go!
0:53:12 > 0:53:18The anticipation is overwhelming. As the crowd is silent...
0:53:18 > 0:53:20ANNOUNCEMENT IN KOREAN
0:53:25 > 0:53:27Come on!
0:53:40 > 0:53:43Hey, Dave, be careful. We're not far from where
0:53:43 > 0:53:47they found that giant squid a few years ago in Japan, you know.
0:53:48 > 0:53:52Oh, you mean that 23ft one with an eye the size of a beach ball?
0:53:53 > 0:53:56Yeah, that's the one, that's the one. Better go carefully, yeah.
0:53:56 > 0:53:59There's some kids that have got three or four in each bag.
0:53:59 > 0:54:02I mean, they're really quite good. How many did you catch?
0:54:02 > 0:54:03I'm not sure.
0:54:05 > 0:54:07Wow! Dude.
0:54:08 > 0:54:12One...two... They're good size squid.
0:54:12 > 0:54:14They're fab.
0:54:14 > 0:54:17- That's Charles' squid. - Oh, that's a good 'un.- Aye.
0:54:19 > 0:54:22And I've got two little 'uns.
0:54:22 > 0:54:25- But you know what, that's enough. - I think so.
0:54:25 > 0:54:28- That's enough for a nice little meal.- It is.
0:54:28 > 0:54:31Most people here line up to have their squid
0:54:31 > 0:54:33prepared at a beach restaurant.
0:54:33 > 0:54:38Some have it steamed but others opt for the squid sashimi option.
0:54:38 > 0:54:41Which means it's minced and eaten raw.
0:54:41 > 0:54:43What are we going to do with them, Charles?
0:54:43 > 0:54:45Er, squid soonday.
0:54:45 > 0:54:46DAVE AND SI: Squid sundae!
0:54:46 > 0:54:50- Right.- Read about that and it's got nothing to do with ice cream.
0:54:50 > 0:54:52No, it's not an ice cream sundae.
0:54:52 > 0:54:55- It's not, it's a squid sundae. Then let's do that.- Yeah.
0:54:55 > 0:54:58- It's not a sundae it's a soonday. - Soonday.- Totally different word.
0:54:58 > 0:55:02And there's you putting a glace cherry on the top.
0:55:04 > 0:55:07Soonday is a dish dating back to ancient Mongolian times.
0:55:07 > 0:55:10It's made from stuffing animal intestines
0:55:10 > 0:55:12with a range of ingredients.
0:55:13 > 0:55:16Here in Sokcho, they stuff squid instead
0:55:16 > 0:55:18and serve it as a beach snack.
0:55:18 > 0:55:22So you've got the squid tubes. What's in the stuffing?
0:55:22 > 0:55:24WOMAN SPEAKS KOREAN
0:55:24 > 0:55:27Ah, there's sticky rice and vegetables and onion
0:55:27 > 0:55:32- and chopped squid legs. - Ah, the tentacles.
0:55:32 > 0:55:35- Ah, top tip from the lady.- Ah, yeah.
0:55:38 > 0:55:41- Have you got that, mate?- Yeah. - We need to write that recipe down.
0:55:41 > 0:55:46So you use a sawn-off water bottle as a squid stuffer.
0:55:46 > 0:55:49'And we can't resist making our own squid soonday.'
0:55:50 > 0:55:52So easy with this method.
0:55:54 > 0:55:56Where did you get recipe from?
0:55:56 > 0:55:59THEY SPEAK KOREAN
0:56:04 > 0:56:08Learned from her mum, who comes from North Korea.
0:56:08 > 0:56:13The recipe's originally from North Korea.
0:56:13 > 0:56:16SHE SPEAKS KOREAN
0:56:17 > 0:56:20Fine. Finished.
0:56:21 > 0:56:24'They're put in a steamer for 20 minutes.'
0:56:25 > 0:56:28So when they start to look like cartoon bombs...
0:56:28 > 0:56:30you know they're done.
0:56:30 > 0:56:32Yeah. Beautiful.
0:56:33 > 0:56:37Then the squid sausage is sliced, dipped in egg and fried.
0:56:39 > 0:56:43Well this is like a very well-dressed squid, isn't it?
0:57:02 > 0:57:03It's really nice.
0:57:03 > 0:57:08The texture and the stuffing is very, very much like haggis.
0:57:08 > 0:57:10- It is.- It is?
0:57:10 > 0:57:11That is good, isn't it?
0:57:11 > 0:57:14I loved that squid festival.
0:57:14 > 0:57:16There were some really nice families there
0:57:16 > 0:57:19having a really proper family day out.
0:57:19 > 0:57:21Very lovely it is too.
0:57:24 > 0:57:26You know, what I've realised
0:57:26 > 0:57:29is that so many of South Korea's favourite dishes
0:57:29 > 0:57:33were born out of necessity, during its poor and troubled past.
0:57:33 > 0:57:36And today, with the country changing so quickly,
0:57:36 > 0:57:39people really value those food traditions.
0:57:41 > 0:57:45You know, I'm going away assured that Korean food, it's original,
0:57:45 > 0:57:49it's exciting and it's absolutely bursting with flavour.
0:57:49 > 0:57:53I firmly believe that Korean food, it deserves to be as popular
0:57:53 > 0:57:58as any other Asian cuisine that we have on our high streets in the UK.
0:57:58 > 0:58:02What is reassuring to see is that Koreans are still eating
0:58:02 > 0:58:06and still cooking those traditional dishes that they've known
0:58:06 > 0:58:09and loved throughout the centuries.
0:58:09 > 0:58:13And actually, with flavours like that, long may it continue.
0:58:13 > 0:58:16I'll second that. There's only one thing left to say.
0:58:16 > 0:58:17BOTH: Kimchi!