Title: 맨도롱 또똣 Maendorong Ttottos
English Title:
- Jeju Island Gatsby
- Warm and Cozy
Episode 01
Baek Gun Woo: I don't think I said those words in that way.
Lee Jung Joo: It seems you don't know me that well since we've only met a few hours ago. I'm not the type to return things once I get something. I won't tell you that I'll pay you back later, either. I'll say 'thank you' to your face but on the inside, I'll think you're obnoxious.
Baek Gun Woo: (recipe)
Let's make rapeseed flower salad that smells as fresh as spring.
Soak seaweed in salt water for 10 minutes.
For dressing, chop shallot, chive, and Vietnamese pepper finely. (Mix in balsamic vinegar and extra virgin olive oil.)
Plate the salad with deep-fried rapeseed flowers.
Episode 02
Baek Gun Woo: (recipe)
For conch seaweed soup...
Wash the conchs thoroughly, and blanch with vodka or soju.
Soak the dried seaweed.
Boil conchs in water. Clean the boiled conchs.
Sauté conchs, seaweed, and garlic together with sesame oil in a pot. Add conch-boiled water and simmer for about 4 hours.
Season soup with soy sauce, salt, and black pepper.
Season some conchs with salt, black pepper, and sesame oil and garnish it on top of the seaweed soup.
Episode 03
Baek Gun Woo: You are what you eat.
Lee Jung Joo: I can just learn. What can't you do if you put your mind to it?
Baek Gun Woo: (recipe)
Today, it's mel (anchovy) noodles.
Add chopped greens and Napa cabbage in boiling water, then add garlic, pepper, and anchovies in that order. Boil for about 10 minutes. Once everything is cooked, season with salt and pepper.
While the broth is boiling, sauté julienne carrot in a skillet with salt, water, and pepper.
Cook noodles in boiling water and dip in ice water so that noodles become nice and chewy.
Place the noodles in a bowl and pour the anchovy broth.
Garnish with sauteed carrot, greens, Napa cabbage, dried seaweed, and crown daisy.
Episode 04
Baek Gun Woo: People eat what I make, and they become happy... That's what I find interesting, and that's why I cook.
Baek Gun Woo: (recipe)
We'll make abalone rice that smells like the sea.
First, trim and wash the abalone.
Soak rice and sweet rice in water, then drain in a colander.
Sauté abalone lightly in sesame oil and pour in refined rice liquor.
Mix rice with abalone, lentil, chestnut, shallot, ginkgo nuts, and jujube. Add stock in 1:1 ratio, and bring up to a boil.
Once it's up to a boil, reduce heat to low and simmer for 15 more minutes.
Turn off heat and let it rest for 15 minutes.
Make the seasoning sauce by mixing chive, pepper, soup soy sauce, pepper flakes, sesame oil, and a bit of honey.
Serve the sauce with rice.
Episode 05
Song Jung Geun: When a woman's words start getting through a man, that means he's growing up.
Baek Gun Woo: (recipe)
Try making a refreshing mandarin tea that's great for curing a cold!
Cut a mandarin into eight wedges.
Add brown sugar and mandarin in 2:1 ratio to water, and squeeze fresh juice from one lime.
Let the mixture sit in the refrigerator. Take it out after 2 to 3 days.
Add mint and drink it either hot or cold.
Episode 06
Hwang Wook: Don't you know all the best students say the right answers are in the textbook?
Hwang Wook: From what I saw, the ones who are meant to leave will leave no matter how much you try to stop them. It makes me feel at ease to let them go since they were meant to leave after all.
Lee Jung Joo: Even then... even when you really like him, after you let him go, would you feel better?
Baek Gun Woo: (recipe)
Today, we're making seafood pizza.
Mix flour and salt. Add yeast and water. Finish the dough as you add olive oil.
Rest the dough for 15 to 30 minutes in the refrigerator.
Roll out the dough to a thin round.
spread tomato sauce and top it with cheese, bell pepper, shrimp, octopus, and other ingredients nicely.
Top with fresh mozzarella and fresh cheese from Jeju Island and bake it in the oven at over 200 degrees Celsius until golden.
Top the finished pizza with basil, arugula, and Parmigiana Reggiano cheese.
Episode 07
Baek Gun Woo: (recipe)
Let's make spicy rice cakes.
First, cut all the vegetables and fish cakes to bite-size pieces. Boil for 15 minutes to make stock.
Add red pepper paste, red pepper flakes, minced garlic, corn syrup, salt, and pepper.
When the sauce comes to a rolling boil, add the rice cakes.
When the rice cakes are half-cooked, add eggs, fish cakes, scallions, and a little bit of Thai chili.
Top the finished dish with perilla leaves and scallions.
Episode 08
Baek Gun Woo: (recipe)
Should we make spicy meat soup with fernbrake?
Bring pork backbones and knuckle bones to a boil to get rid of impurities. Discard the boiled water.
Add new water and add the white part of scallion, ginger, garlic clove and soju. Boil for about 1 hour.
Pick meat from boiled backbone and knuckle bones. Mix the meat with cooked brakenfern in a bowl and add them back in the stock. Simmer for a while over low heat.
Season with salt and pepper.
Garnish with sliced scallion, sesame seeds, red pepper flakes and green pepper slices on top.
Episode 09
Lee Jung Joo: (recipe)
We'll use Hallabong oranges to make sherbet that everyone enjoys today.
Add water, sugar, and finely sliced Hallabong orange peels in a pot.
Dissolve sugar over medium heat.
Mix in Hallabong orange juice, lemon juice, vanilla extract, milk in sugar water.
Freeze the mixture. When it's about 80% frozen, take it out and scrape the surface with a fork.
Garnish with dried Hallabong orange and mint.
Episode 10
Hwang Wook: When you keep losing, the answer is to run away. Running away is also one of the best war strategies.
Episode 11
(recipe)
Kim Hae Sil: The abalone porridge full of nutrition that Lee Jung Joo failed to make...
Song Jung Geun: Let's try making it right together.
Song Jung Geun: Cut half of the abalone in thin slices and the other half in small pieces.
Kim Hae Sil: Sauté together finely chopped onion, minced garlic, and finely chopped abalone.
Song Jung Geun: Add soaked rice and sauté for 5 minutes.
Kim Hae Sil: Add kelp stock and bring it up to a boil, then reduce heat. Add thin slices of abalone and boil for 3 minutes. Serve in a bowl.
Episode 12
Hwang Wook: (recipe)
We'll make millet rice cakes with the help of my big brother today...
First, boil red beans. Cook red beans until they are soft.
Add sugar and honey to one third of red beans and mash it to make the filling.
Add sugar to two thirds of red beans to make crumbs.
Mix ground millet, sweet rice flour, and blanched mugwort.
Knead the dough while you add boiling water.
Cook the rice cakes in boiling water and roll in red bean crumbs that are slightly cooled off with cold water. Plate them on a dish, then you're done!
Episode 13
Lee Jung Joo: If you only stand in a safe place and only give safe answers, you'll get hurt less and would only suffer wounds that heal quickly. Safe is good, right?
Jung Poong San: (recipe)
I'll introduce you to a different curry rice.
Sauté oil, curry paste, and Thai chili in a pot and set it aside separately.
Cut fruits and vegetables to bite-size pieces.
Sauté fruits and vegetables, except for cherry tomatoes.
Add minced garlic, curry paste, and water and bring it up to a roiling boil.
Add coconut milk to the finished curry.
Plate it in a bowl and sprinkle chopped parsley, then it's done.
Episode 14
Baek Gun Woo: What man wants his own weakness exposed to the girl he likes?
Hwang Wook: "If I wait, it feels like you won't come. If I approach you, it feels like you won't like it. But to give you up, I like you too much for that."
Episode 15
Episode 16
Lee Jung Joo: You don't need to tell me anything. I just feel like... I should stay with you.
Baek Gun Woo: Do you think you can throw away the rest of your life for your wife?
Song Jung Geun: What are you saying out of nowhere?
Baek Gun Woo: I just wonder if such a nonsensical love could exist in this world.
Song Jung Geun: I wonder...
Baek Gun Woo: I don't know if I can do it, but somehow I feel like it could exist.
