If Korea has jjajangmyeon, then Japan has yakisoba! Matsushige's favorite place in Osaka has the most magical okonomiyaki and smoky-flavored yakisoba.
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400 Years of Sweet Tradition
The foodies take a business trip to Kyoto. In this historic land, Si-kyung discovers his favorite mochi place. But will he find a favorite restaurant?
Six Decades of Tradition and Taste: Korean-Style Chinese Cuisine
The two foodies find themselves in a Korean-style Chinese restaurant. What is Matsushige's preference for eating tangsuyuk, jajangmyeon and jjamppong?
Sundae Gukbap by the Minister of Gukbap
Following Japan's tonkotsu is Korea's sundae-gukbap. Si-kyung reveals his personal favorite as Matsushige gets creative using a secret ingredient.
Tonkotsu ramen with a deep, savory pork smell
A savory battle of pork bone broth commences. It's tonkotsu ramen versus sundae-gukbap! Matsushige goes first, but his tastes clash with Si-kyung’s.
Duck Rebellion: Charcoal-Grilled Duck
It’s Korea’s turn to present a charcoal-grilled dish. Si-kyung's delectable duck transports Matsushige. It's so good, a new recipe is in the works!
Wild Instincts, Native Chicken Charcoal
The prelude is over, and the taste-off begins! Matsushige deals the first blow with charcoal-grilled chicken. The mood is right, but what about taste?
The Luxury Brand of Gopchang
With the help of Si-kyung, Matsushige is initiated into the world of premium gopchang. The savory flavor keeps the soju flowing. A decision is made.
Kal-guksu? Just a Sidekick
According to Si-kyung, today’s place was beloved by three generations. The noodles here are but a sidekick for the suyuk and the stir-fried octopus!
Young Matsushige's Soul Food
The boy from Fukuoka is now a man – with a taste for nostalgia. Matsushige brings his pal to savor manju and some udon he would pick as his last meal.