(The hot place for designs)
(Korea's landmark DDP)
(Dongdaemun Design Plaza, Jung-gu, Seoul)
(The 153rd story)
This is My Neighbor, Charles
where we meet foreigners living in Korea.
- Hello. / - Hello.
Today's guest creates savory food
that makes people happy...
- Just like home-cooked meals. / - Wow.
- Shall we invite the guest in right away? / - Yes.
- Come on in. / - Welcome.
Come on in.
Wow, there's a crowd.
It's a large family.
So many people coming in...
Wow, hello.
Hello.
I'm from Spain.
My name is Edgar Quesada.
Hello. I'm Edgar's wife.
My name is Kim Junghyun.
I'm Edgar's mother-in-law Lee Sangjo.
His mother-in-law has joined us today as well.
And also...
He feels shy.
- He's five... / He's Kim Lobin, five years old.
Leia is two years old now.
How cute.
I'm a Spanish chef.
I own a restaurant in Gangnam.
All day, I'm cooking. If it's not for the restaurant,
a little bit for my children.
- I'm curious about how they met. / - Yes.
Did he go like this?
"I'll cook a meal for you."
Was that how it went?
I went on a trip to Barcelona.
I was there for a month or so.
I was taking selfies as I was traveling alone.
But he insisted on taking pictures for me.
He must've liked you from the start.
Yes. I was in the park and she was trying
to take selfies, not with a phone
but with a camera. That's a little strange.
So I had to help.
She didn't want me to. She continued
taking selfies with the camera so I insisted.
There must've been more that followed.
He came to Korea during his winter break.
- To see you? / - Yes.
For about 3 months from November to January,
he stayed in Korea before leaving.
I came because of her.
I think that I'm not a real family person.
I don't need to be with my family
and my friends all the time.
She is someone that needs to talk to her mother,
her sisters, everybody every day.
So I think, if we went to Spain to live,
it'd be very hard for her life.
I said here would be much easier for her to live.
That required his sacrifice.
As a mother, it's an international marriage...
Weren't you opposed to it at all?
Well... I wasn't sure whether to allow it or not.
But now I see that he cares for his family
in ways that are different from Korean men.
He is so good with his kids. I'm thankful for that.
It's time for the story of Chef Edgar from Spain.
Let's check it out.
(My Neighbor, Charles)
I'm curious.
That must be his restaurant.
(Taste of Happiness!)
Where is it located? His restaurant...
He said it was in Gangnam.
(Complete darkness)
Is the owner the first person to show up?
Aren't the employees there yet?
- How neat and lovely. / - How many tables are there?
It's quite spacious.
(What's his first task after coming to work?)
(Are they alright?)
(Inspecting ingredients that arrive every morning)
Apple... Vinegar...
He is inspecting the ingredients
with such a serious look.
Traditional... Glass... Noodles...
(Edgar is busy preparing ingredients)
What is that?
That must be jamon.
What ingredient is this?
This is jamon. Jamon Iberico.
It's huge.
8.6kg.
That would taste delicious with some wine.
(Jamon, representative raw ham of Spain)
(Eaten in thin slices or with other food)
- Looks so tasty. / - It looks like ham.
I wish I could eat my fill of that.
Even I can't do that since it's so pricey.
(Sniff, sniff)
Chef, can you check this?
Not good?
Can he tell by the smell?
Very old, no?
Is the other one okay?
- Yes, the other one is okay. / - Yeah? Okay.
I can seal it again and next time you can
take it back. I don't care.
But this one is not good.
How often does this happen?
With Korean beef tenderloin, I had a problem once.
With top blade, this is the first time I have a problem.
Usually, it's not very often that I have a problem
but time to time, it can happen.
(Business is fine thanks to another fresh piece)
(Meat prepared for sous-vide cooking)
To keep the shape together
and prevent it from spreading out,
we tie it up like this.
After that, it's cooked in water.
- It's steamed? / - Yes.
It's my first time seeing it. Sous-vide...
(Chef's attire complete!)
Everybody, one moment please.
Everybody, come here now!
- He's a bit scary. / - Thank you.
Anna and Lee, please get the salad ready.
Mike, check on Hun with the Iberico pork.
D.D., you have "paella" today. Be ready please.
- You have to do the apples? / - Yes.
Thank you very much. Let's go for the work. Let's go.
Concentration please.
"Oido."
- What's oido? / - It's like the Korean island...
"I heard that." In French or English,
it's usually "Oui, chef" or "Yes, chef."
In Spanish, it's oido.
I suppose it's like saying, "Yes, sir!"
The lunchtime crowds must be pouring in soon.
It's a bustling neighborhood around lunch hour.
(Nearby restaurants are packed with customers)
Are there people lined up
in front of Edgar's restaurant?
What? What's going on?
It's empty.
(Looking around)
That's not good.
(Unwelcome reality)
Chef Edgar seems to get rather stressed
when there aren't any customers.
Those are the times when
we should clean even harder.
We should work harder at times like this.
We're working hard.
Do you prefer having many customers
or fewer customers?
Just enough is the best.
(No customers came during lunch)
When we have more customers, we're happier.
But we have to understand that our concept
of restaurant is fine dining.
The cost and the price are a bit high.
Not everybody can afford to go
to this kind of restaurant.
But even with that, we also feel a little sad.
(Speaking of Chef Edgar's credentials)
(Trained from Michelin 3-star Chef Juan Roca)
- Wow, three-star. / - Those are lovely.
(17-year career in Spanish fine dining)
17-year career...
He's awesome.
His mother-in-law is praising him.
Hello.
Is that Junghyun?
I went there after work.
(What does she do first?)
For tomorrow, you already did it?
(Confirming reservations received via text)
(Writing names carefully, Korean is still hard)
(Our precious customers)
(Dinner time business hours)
Hello.
- You've come again? Thank you. / - Hello.
- What a relief there are customers. / - First customers.
There are more people at dinner time, right?
Yes, more at dinner time.
- There must be many date-night customers. / - Yes.
Wish I could go on a blind date there.
There's the chef's special.
The chef put a great deal of work into it.
Then we should try it.
Is that a nine-course meal?
It must be a really fancy course menu.
Chef?
- I have an order. / - Oido!
- I'm calling out the order. Yes? / - Oido!
Two chef's course menu, no salmon,
one Iberico pork, one lamb medium.
Now that it's the evening,
the restaurant has a different mood.
(The chefs' hands speed up)
(The kitchen is very busy)
What are you doing?
Bring it here. Hurry up.
Prep time is prep time.
That's why. We only have two fires.
We have to have the prep ready.
We do the things relaxed and do them well.
We go more quickly, no problem.
Order. One small jamon.
After that, two chef's course menu...
- No salmon, two Iberico pork. / - Oido!
It's as if he's rapping.
(Focused)
(Edgar always does the final touch)
(Ding, it's ready)
(Chef Edgar's miniature garden)
What a work of art.
How beautiful!
- It's like a painting. / - So lovely.
Truly, a work of art.
(Yum)
(Elegant hall, chaotic kitchen)
What's that dish?
This is called paella.
It's a well-known Spanish dish.
(Paella completed)
(Edgar serves the food himself this time)
This is Barcelona-style paella.
(Green-lipped mussels and saffron sauce)
(Complete the seafood paella)
(Spanish)
What brings you to our restaurant?
I had a craving for Spanish cuisine.
What brings you to Korea?
I came a while back. I was an exchange student
and completed my Ph.D. here in Korea.
Now I work as a filmmaker in Ilsan.
- Enjoy your meal. / - Thank you.
(Will it be the taste of his homeland?)
- It's good. / - Is it?
Eating here, I can taste
the flavors of Spanish cuisine.
It's better than the other eateries in Korea.
(Main dish in the chef's special course menu)
(Edgar's masterpiece, Iberico pork steak)
I'm coming across so many unfamiliar words today.
It's all the rage among housewives these days.
- Iberico... / - Is that so?
The pork...
This is black-footed Iberico pork,
one of the world's top four delicacies.
Grazing in nature without antibiotics or feed
gives them flavorful meat juice.
It's served with roasted apples, black truffle cheese,
and green pepper sauce.
- Enjoy your meal. / - Thank you.
I'll prepare your wine.
- It's pork but rare inside. / - It is.
(Pork that's not well-done?)
Isn't that a bit undercooked?
Usually, people think pork has to be well-done.
Every meat that is well-done doesn't have much flavor.
Iberico pork has very high quality
so you don't have to worry
about sickness or anything.
It's fine even when cooked medium.
Medium-rare sometimes. But medium...
(So tender)
You must be happy you have so many customers.
Yeah, of course. I'm happy. But stressed
doesn't mean unhappy. There's much stress.
(As the evening hours draw to a close)
(Edgar leaves the kitchen)
- Bye-bye, guys. / - Good night.
- Finally... / - Is he heading home?
He must be tired.
Goodness!
Is he leaving before the others?
The kitchen is almost done with the orders.
The second chef and other employees
take care of what is left.
The chef leaves earlier to look after the kids.
I finish serving the customers in the hall
and head home afterward.
(On a solo trip to Spain 6 years ago)
(Junghyun happened to meet Edgar)
(After their romance traversing Korea and Spain)
(The two tied the knot in 2014)
- Wow. A photo with his kids... / - How cute.
Lobin.
Lobin.
(Running)
(Touching father-son reunion, first-born Lobin)
(Second-born Leia)
The kids love their dad so much.
(Kids melt away the day's fatigue)
Good job today.
My son-in-law, you worked hard today.
Did you have a lot of work today?
- Were there many customers? / - Yes.
- Were there many? / - Yes, many.
(Father of two and a devoted son-in-law)
(That night)
(Grandma leaves, dad looks after the kids)
Are the firefighters on the truck?
On the fire truck.
(Conversing in Spanish with his kids)
Dad is the best.
Dad is the best?
What language do you use with your dad?
- Spanish. / - Why?
Dad doesn't speak Korean...
- So we shouldn't use it. / - Why not?
Dad doesn't know Korean...
Buy me a toy.
A toy?
A toy...
(What is he saying?)
It must be a headache for the kids.
As it turns out, they have to learn 3 languages.
(Edgar still hasn't eaten dinner)
- Are you sure you're a chef? / - Are you?
How could a chef cook instant noodles?
I'm sure the chef has his own...
- Specially-made instant noodles. / - Right.
Why do you use two pots?
One is for my babies.
Because I'm sure they will want it
when they see me eating.
But they don't like it spicy.
So it has to be... One with just pasta.
(Dad's instant noodles, kids' instant noodles)
After cooking top-class cuisine,
he's making instant noodles at home.
I guess instant noodles are a favorite
among chefs and ordinary people alike.
(Blowing)
Be careful since it's hot.
Yes.
He cares for them so attentively.
I'm having some too.
He was unmistakably Spanish a while ago...
- But now he seems Korean. / - He does.
(Inhaling the food)
He's eating with gusto.
(A guy who enjoys spicy food)
It's hot.
(Toss)
No. No throwing food.
(Oh, dear)
Kids want to draw attention...
My wife, she always says that
the stock is very salty.
For me, it's the only tasty part.
I like this stock.
(Clean plate)
(Realizes mommy isn't home)
She misses her mom.
Mommy. Where are you, mommy?
(Who is it?)
The mom has finally arrived.
What a relief that she's back.
- Why isn't Leia sleeping? / - Mommy is here.
She didn't want to sleep.
What is this?
What is this?
- This is the third world war. / - Third war?
- Since they have two kids... / - It's a mess.
(Edgar in charge of kids' bath time)
(Feeling refreshed)
(Meanwhile, Junghyun tidies up the house)
It's a whirlwind for you even at home.
They usually sleep by now.
But when their dad gets a rare chance
to come home early and play with them,
they get excited and don't sleep.
It's not easy for us to sit down and talk
since things are busy at the restaurant
and the kids keep us occupied at home.
Shower with daddy.
Leia, bye-bye.
Bye-bye.
(Good night)
(Tiptoeing carefully)
Do they finally have time for themselves?
(The couple finally sits down to talk)
How is it going in the kitchen?
Communication is a little difficult.
I say something, they understand.
But actually, they don't understand.
So I have to find a better way of communication.
English is okay
but I hope I can learn more Korean language.
That may be easier. When you find staff,
it may be easier.
They're discussing work instead of resting.
They seem to have a lot on their minds.
Being in business is like...
Just getting by, day by day...
- Right, day by day... / - It's a battle, for sure.
(Sales go up and down)
When you opened the restaurant...
Okay. First year, I could understand.
But I thought the sales would go up afterwards.
That's normal. To open and get
so much money, this is not business.
Little by little, I have to work hard,
have to pay all the loans,
have to do many things.
They talked all through the night,
worried about their business.
- I've been through it for 18 years. / - Any advice?
- Give them some advice. / - For 18 years?
People think restaurants do well
but the reality is a bit different.
Once you open a restaurant,
that's when all the loans kick in
and all the grueling work begins.
When he started the business,
he said he might not be able to bring home a salary
for several months or even a year or more.
But I thought that would last
one or two years at most.
But it wasn't like that.
As soon as there was some money,
it had to be reinvested into the business.
It was simply one thing after another.
The first 6 months is just investment.
It's very complicated. But for her, it was like,
"Oh, we're not doing well."
"Don't worry, we just started. At 6 months,
that's just getting started. Let's go."
Little by little, we are growing up.
Are you turning a profit these days?
Well, we are okay now. But it was hard when...
It's better to be a salaried worker.
It's easier to be a salaried worker.
Opening the restaurant and expanding...
- The business takes hard work. / - Exactly.
Ma'am, the way you see it,
it's much better to work
as a salaried chef elsewhere, right?
- It'd be easier for him. / - Less pressure too.
Easier for his wife as well.
Better for his personal life as well.
- Rather than the business... / - Yes.
You must be so concerned.
(Korean Is Tough)
- It's Garak Market. / - That's Garak Market.
Did he go there alone?
Communication must be a challenge.
- It must be. / - I'm getting nervous.
Why did you come here?
I'm missing some products for the restaurant.
It was not good today morning
when I went to the restaurant.
I have to find something better.
Ma'am?
"Where" is this?
- Pineapple. / - Pardon?
It's a replica. A model.
How much is it?
It's a model. Fake.
Gacha?
Fake.
It's just for display as sales are low.
- Junghyun. / - Yes?
I don't know. There's gacha or something like that.
- Very strange. I've never... / - Gacha? Gwaja?
I don't know. You ask her.
I've never seen it before. I must ask if it's sweet
or how it is because I've never seen it before.
Okay, okay.
What is the foreigner asking about?
A pineapple.
It's a pineapple but it's a model.
It's fake. Made out of plastic.
Gajja as in fake!
I've never seen it before.
It was a fake one.
Fake, fake.
Gajja meaning fake.
This is a pineapple?
It's a very strange pineapple.
- Edgar? / - Yeah.
This is a very strange pineapple.
Yes, Edgar. This is just plastic.
Decoration. Just for display.
I have to go to a meeting in my office.
I can't help you anymore...
- So I called my mother. / - Mother-in-law?
- Yeah, yeah, yeah. / - Well, okay.
Not very good for you but...
(Waiting for his mother-in-law)
His mother-in-law is on her way.
That will make things easier.
I'm not so sure. They don't communicate so well.
Thank you.
You can help me.
- Help me? / - Yes.
- Korean. In Korean. / - Korean?
Go buy something then.
(Off to a rocky start)
- Go down this way. / - Yes.
- What do you need? / - What?
What do you need?
(Communication impossible)
What do you need?
- Fruit? / - Flowers.
Huh?
Oh, how frustrating.
- How much for this? / - $1.80.
$1.80.
Stop squeezing them. They won't like it.
I'm testing it. Strong, otherwise not so good.
They'll tell you to stop.
They won't like it. Stop squeezing.
(Keeps on squeezing them)
(Press, press)
That'll be $7.20.
Restaurant...
My son-in-law runs a restaurant.
- Please give him a discount. / - Is $7 okay?
Wow, the mother-in-law...
She's playing a crucial role.
She's bargaining on his behalf.
(Buying apricots this time)
My son-in-law runs a restaurant.
He'll be here often. Please give him a discount.
- Could we have one extra? / - Sure.
She got an extra one.
Where is his restaurant?
Gangnam.
Wow, it's in an upscale neighborhood.
I bargained for a discount.
You're the best. Very good.
Discount, it's the best.
Thank you.
Thank you.
They manage together somehow.
They manage to communicate.
(Arrived at the restaurant after food shopping)
Hi, guys.
Here... From Garak Market.
(Junghyun is already at the restaurant)
(Working hard)
(Ironing Edgar's uniform)
He looks his best in this uniform.
I like it.
Wow.
I'm worried because the kitchen is very hot.
(So awesome)
- Okay? / - Okay.
Come here.
(Energy fully charged)
(Lunch time)
- There are some customers today... / - Quite a few.
Oh, there are.
(Edgar is serving himself)
Here we have "Gambon al Ajillo."
The best way to eat is to have
bread, oil, garlic, shrimp all together.
The bread is seed bread
that we make here every day.
I hope you enjoy it.
Customers like it when the chef comes out
to explain the dish in person.
It feels like a special service.
(People enjoying Spanish cuisine)
(Engrossed)
(Yum)
(The couple sees the customers off)
Thank you very much. Have a good day.
- Good... / - Good-bye.
- It's "annyeonghi gaseyo." / - Gaseyo?
Bye-bye. When they go, "Annyeonghi gaseyo."
- Ga. / - And hi?
"Annyeonghi gyeseyo."
When they remain and you leave.
So it's hi and ha? What is different?
It was hard for me to learn that.
I used to get confused all the time.
It's so confusing.
Annyeonghi gaseyo.
The customer is going.
And then annyeonghi gyeseyo,
you are going.
That's easier in Spanish.
Hello and bye-bye. Also in English.
"Hola y adios."
In French also, it's easier.
Bye-bye.
Annyeonghi is the same.
But gyeseyo... Okay?
Gyeseyo. Ga. Different.
Annyeonghi gaseyo.
Annyeonghi gyeseyo.
We opened the restaurant.
Really, we don't have any time at all.
After that, we are with the babies
the rest of the time.
Between these two things, it's enough.
It's okay. Hello. Good-bye.
Thank you. That's right. Yes, yes, yes.
That's pretty much all I know.
(Edgar's Day Off)
(Restaurant closes every Monday)
(Learning Korean with his kids)
Hello!
Instead of teaching Lobin,
you should learn the words yourself.
You should learn in order to speak with me.
Dad, look at this.
Umm... No?
We can't understand each other.
So all I can do is laugh.
If he had been a Korean son-in-law,
I'd say things like, "You've worked hard."
It would be understood.
But with a foreign son-in-law,
we can't understand each other.
We resort to all sorts of body language.
This one. What's this?
Yeol... Gi... Gu.
Yeolgigu.
What does it mean?
Hot air balloon.
- A light bulb? / - Light bulb?
We're cracking up.
Hurry up and learn.
Then you can talk to me.
Huh?
Hurry up and learn Korean
so we can actually talk.
- Talk. / - Talk?
- Speak. / - Is that "agi" for baby?
So that we can speak and talk.
I'm slowly doing it.
But I want to speak Korean
so we can communicate.
Come over here.
Learn some Korean.
I will try.
Then we can talk, alright?
I will, I will. Okay, okay.
(Even on his day off, Edgar cooks)
What's the menu?
Today, it's chicken paella.
Actually in Spain, we usually eat paella
on Sundays or on special days
with family or friends.
(Lobin helps his dad cook)
Shall we see how it's cooked?
I want to try it too.
(Saffron, spice from the saffron crocus flower)
(Has unique smell and color)
(One of the most costly spices in the world)
(Saffron is a must-have ingredient for paella)
(Family has been waiting for an hour)
For an hour?
The raw rice has to be boiled.
I want a quick meal with kimchi.
I'm hungry.
I'm sure it'll be a tasty dish.
I don't really like Spanish cuisine.
(Dad, I'm hungry)
(Paella is underway)
He's going above and beyond
the cooking he does for his guests.
(Looks so tasty)
Looks delicious.
I should marry a Spanish too.
Give me the rice only.
Without the meat. Just rice.
- That's enough, enough. / - No more?
I like this dish.
You like the dish?
(Wanted only rice but now eating the meat)
It must've suited your taste.
You're eating away.
Hello? It's good.
- Best? The best? / - Good night.
Good night?
Good night?
(All is well)
Good night is for going to bed.
Best, best.
Best? Whatever... Best, best.
Thank you.
When they visit my place,
I can relax when he comes.
He washes all the dishes.
Slicing the white radish... It hurts my arms.
But he does all of it for me.
Korean men don't cook that often.
For holidays or ancestral rites,
he does all the work.
He does the cooking so I have it easy.
Hello.
I wish there was some type of kimchi.
Kimchi?
This is too bland.
It would be perfect with kimchi.
Kimchi...
(Paella meets kimchi)
(Mother-in-law offering kimchi to Edgar)
(Checking the smell first)
(Squeezing eyes tightly)
(Shuddering refusal)
Only the kimchi taste...
Don't you eat kimchi?
Yeah, I like it.
Sometimes.
- What's that? / - Cheese.
(Edgar needs cheese)
- Try a bit. / - Just a little.
A little piece. It's good.
(Not my taste)
Kimchi is the best.
Only kimchi.
The taste is good.
But add just a bit of seasoning.
She means the seasoning powder...
It's the best.
But this dish needs a tad more seasoning.
Then it'll be a hit in Korea.
This is Korea, not Spain.
You should do as the Koreans do.
But then it's not Spanish anymore.
Just a tad more. Then Koreans will love it.
- Right, right. / - Oh, goodness...
(Korean seasoning powder favored over saffron)
Seasoning powder? I don't know what it is.
The taste is amazing.
The mother-in-law is hilarious.
How did you like your son-in-law's paella?
I ate without appreciating the taste that much.
Koreans need kimchi with their meals.
You've lived in Korea for 4 years now.
But considering it's been 4 years...
- Your Korean is rather bad. / - Bad indeed.
- Exactly. / - It's as if he's refusing to learn Korean.
(She's been frustrated)
It's as if he's refusing to learn Korean.
(Turning a deaf ear)
He tells his staff, "Learn English."
At home, he tells his kids, "Speak Spanish."
Sooner or later, he might be telling
his mother-in-law, "Please speak Spanish."
Things might turn out that way.
Since it's a hassle for him to learn Korean.
I should've taken drastic measures,
telling him to take a year off
and study at a language institute.
But I failed to do that.
I thought that getting money for the family
and living together was more important.
In the kitchen, if people speak,
usually I understand what they're talking about.
But out of the kitchen, it's really hard for me.
It seems that the mother-in-law should
offer some kind of reward as bait.
Tell him you'll get him a gift
if he learns Korean.
Make a promise.
We'll discuss that at home.
- Scary... / - In secret.
Now that you know she's frustrated,
perhaps today, you could pledge
to put more effort into learning Korean.
- Okay? / - Okay?
Make a promise with my mother.
- Learn Korean. / - Yes.
Make sure to keep the promise.
(A few days later)
(A customer visits the restaurant)
(Who is this seemingly familiar man?)
- Who is it? / - Oh!
It's Park Joonwoo.
Park Joonwoo either keeps himself busy
or has a lot of time on his hands.
He visits all the good restaurants.
(Exchanging warm greetings)
Not a very hot day?
It's okay, it's okay. It's not too hot today.
We first met at a wine competition
where we both served on the jury.
I've been introducing French
and Belgian cuisine through the media
and Edgar specializes in Spanish cuisine,
so we've spoken before quite a lot.
For the lunch, we're going to start
with a little jamon Iberico.
Traditional Spanish "gazpacho."
Foie gras with artichoke.
Herb garden.
Fusion with gambas al ajillo and black tiger.
Paella, whiskey tart.
Iberico pork. High-quality pork from Spain,
wild-fed, a little stronger flavor and very tender.
He listed a course menu
practically on par with hotel menus
so I was surprised.
You must be looking forward to it.
I'm totally looking forward to it.
(Get your hopes up)
Looks delicious!
He must feel more pressured
as his customer is a chef.
He's putting his heart and soul into it.
(Edgar wants to present the best Spanish food)
(Ready, Joonwoo?)
Oh!
Here we have the black tiger al ajillo style.
Garlic, peperoncino, olive oil. Please enjoy it.
- Thank you very much. / - You're welcome.
He used black tiger shrimp
for this gambas al ajillo.
(Snapping a photo before eating)
Gambas al ajillo is usually
cooked with small shrimp
and enjoyed at tapas bars.
For this restaurant, he used a jumbo shrimp...
What will he say? How is it?
Isn't this too good to be true?
Too good to be true?
Fabien and Sukchun
would know this taste. They're foodies too.
Garlic and olive oil...
Must be delicious.
This is bread baked this morning.
(Truly moved)
You guys know this taste.
- He should get all the sauce. / - Must be tasty.
Nice!
Insanely delicious.
I didn't want to do this on air
but I can't help it...
(Being cautious)
People are looking...
Is he eating the head?
He's sucking the juices.
The head is the best part of a shrimp.
Iberico pork.
You should be getting a little bit of the sauce...
Wow, this must take painstaking work.
(Bite)
(Nodding)
You're speechless.
Yes...
The Iberico pork is fantastic.
(Scraped clean)
(Enjoyed to the last bite)
He literally cleared his plate.
It's okay, of course. Let's talk a little bit.
Everything was okay for you?
For your course menu? Yes, absolutely perfect.
It's not too tough to work here in Korea?
Of course, it's much more tough to work here.
We were talking about ingredients,
about providers...
Do you have any contracts with farms?
I don't have any contracts with farms.
It's quite the trend among chefs.
- You can make contracts with other... / - For meat...
Good idea to do that.
(Park Joonwoo offers practical advice)
I'll take the photo now.
One, two, three.
(Developing New Menu Item)
(Jumunjin Seafood Market, Gangneung, Gangwon-do)
- Oh, it's Jumunjin. / - Oh, wow.
(Filled with fresh seafood)
It's filled with tasty seafood.
(Welcome to East Sea)
(Trip to East Sea planned beforehand)
Where can we find good-quality fish in Korea?
Usually, we have to go to the East Sea.
I already found a market. It's in Jumunjin.
(Trip to East Sea with Mike)
Can you show me those fish there?
It's the bluefin gurnard. "Seongdae" in Korean.
- Seongdae. / - Seongdae.
Is it available in the winter too?
In the winter, there are fewer numbers.
Where are you from?
- Spain. / - Spain? Wow.
Now I have a restaurant in Seoul, Gangnam.
Restaurant? Wow, in Gangnam.
We were searching for good-quality fish
but choices were limited at Noryangjin Market...
- So we came here. / - Here is better.
It's the sharpnose tigerperch.
What does it taste like?
That one... It tastes pretty good.
Three for $10.
Three for $10.
Sharpnose tigerperch.
- You want ten dollar's worth? / - Yes.
I'll give you four for $10.
Wow, thank you. You're the best.
Thank you very much.
Thank you.
You'll be my regular, VIP customers.
- Thank you. / - Thank you.
- Good-bye. / - Take care.
(Now purchasing yellowtail)
Yellowtail...
Don't cut it. No, no, no.
Please don't cut the head.
Just give the head a whack.
Please pack it in a bag as it is.
- In a bag, just as it is? / - Yes, yes.
If it dies on the way to the restaurant,
I don't care because we just got it fresh.
So we'll keep it fresh with a little ice or something.
(Let's go to Gangnam together)
(Trip to East Sea was absolutely worthwhile)
I like to treat my ingredients well.
He handles his ingredients with care.
(That night)
Will it still be alive by any chance?
It's frozen stiff.
(Yellowtail's life ended in Gangnam)
(Cooking yellowtail in various ways)
(Checking the results carefully as well)
(Most importantly, how does it taste?)
(Yum)
(New attempt seems satisfactory)
I guess as a chef when we have
something new, we want to play with it.
We can be tired but...
Playing with new things is more important.
(Menu development continues until late night)
(A few days later)
So here we have four, three different dishes.
We're testing ingredients we bought the other day
with Mike on our trip.
I wish we could be invited to tasting sessions.
(Tasting session with kitchen staff)
(Which dish will be added to the menu?)
He's the boss but they should be honest.
My favorite dish is the yellowtail.
- Yellowtail? / - Yes. Yellowtail with orange sauce.
What kind of yellowtail?
- Sous-vide? / - Okay.
For the steak, the flavor seems a bit weak.
Tartare is the best.
- This and this with this is pretty good. / - Okay.
Anybody feel any fishy smell?
- Any fishy smell? / - No?
We took out the fishy smell.
I don't know how but we did.
(And the final results?)
Now is summertime. So I think tartare can be good.
(Bluefin gurnard tartare is the winner)
We have 6 months to work on the stew
because it can be for the winter.
(See you in winter)
(Chefs now have a hundred more tasks)
(We Are One!)
- We are one! / - Excuse me.
Oh, it's a staff dinner.
Eight servings of pork belly.
Please give us some beer.
Lots of soju too.
(Spanish-style toast)
(Drinking straight from the bottle alone)
Mine is too big.
Okay, come on. Let's go.
Did he sprinkle salt on the pork belly?
Yeah, because you have to put a little flavor in it.
If you do it after grilling, it's not the same.
When I go to barbeques like this, I always ask for salt.
- I should try it next time. / - Definitely.
(Chef's grilling makes the pork belly tastier)
I will suggest something.
- Talk-down time. / - How does that go?
Oh, talk-down time.
(Getting nervous)
Hey, you. Chef!
Whoa!
(I'm scared)
I'm working hard, you know.
Yes, sir.
(Hope it's alright)
Hey, you!
You're doing well.
Before working at your restaurant,
for 6 months, I didn't work in a kitchen.
I told you before.
Sometimes I feel like I'm alive.
Thank you for that.
Also, thank you for your teaching.
I think you should take care of your condition better.
If you're nervous, tired, and angry,
the staff also get influenced.
Thank you, Mike. Understood, sir.
Guys, good job.
To continue forward and to get better and better,
our restaurant needs to be ours
because it's for everybody, not only mine.
Your experience and your communication
with me will be helpful very, very much.
We can get better every time.
- Okay? / - Oido.
- Cheers. / - Cheers.
(Creators of happy taste, we will root for you)
He's such a warm-hearted boss.
I can see that the staff truly likes you
and looks up to you with respect.
For Korean chefs, it's not every day
that they get the chance to learn
Spanish cuisine like that.
It's all about relationships with Koreans.
Whether it's customers or staff...
Junghyun probably has to step up quite often.
When we first got married...
He has a maternal uncle
that he looks up to the most.
He told me to think of the marriage
as living with a fourth-grader.
Foreigners say those things too?
I guess so. A fourth-grader...
"Think of marriage as living with a kid."
Chef Park Joonwoo visited the restaurant
and gave you different pieces of advice.
It must've been helpful. How was it?
He gave me some points I didn't know.
Going to visit some farms directly,
getting products from there, much better quality,
much cheaper for the restaurant...
Between chefs, we always talk a little bit
and help each other.
It's actually quite difficult to achieve success in Korea
through fine dining.
He cooks authentic Spanish cuisine.
I wonder if he might be willing to adjust it
just a bit to suit Korean tastes?
Going along with his mother-in-law's opinion...
With seasoning for instant noodles...
- That's going too far. / - Some seasoning powder...
In our restaurant, we keep it as much as possible
the same as the original.
The only thing that we really change
is the quantity of salt.
I like to say that, but for me now, I've already adapted.
So for me, I don't even change the quantity of salt.
Yes, we add less salt than there is in Spain.
But I think that it's very important for us
to keep the original the same.
Even so, just add a pinch of seasoning powder.
That'll make it work for Korea.
(Take that to heart)
You hold your own philosophy regarding food.
What kind of restaurant do you aim for in the future?
I would like to continue the same way,
providing quality products, quality service
as much as we can. In the future, we'd like
to maybe open a more casual restaurant
to approach the normal customers.
Yes, I want to continue to do my best.
Edgar's food captures happy tastes
thanks to the support of his family.
We should visit his restaurant sometime.
Let's go. We can have a staff dinner there.
The mother-in-law should come with us
with some kimchi.
We wish you success with your restaurant.
Thank you for joining us today.
Thank you to the mother-in-law as well.
- Thank you. / - Thank you.
We'll end the show here.
- Good-bye. / - Good-bye.
- Paella! / - Paella!
(Leia, Lobin, Kim Junghyun, Edgar)
One, two, three.
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