The masterful chef explores the wonders of Korean food. In Seoul, John discovers summer dishes and makes chicken ginseng soup and BBQ pork skewers.
John explores how Koreans use vegetables, eats a veg-heavy boribap lunch, and styles some mung bean pancakes in his Gangnam kitchen.
The MasterChef maestro discovers more Korean wonders. He visits historic Jeonju, eats Royal Bibimbap and enjoys 'The taste of Korea in a bun'.
John continues his Korean adventure in the seaside city of Busan, visiting the biggest fish market in South Korea and a seafood pancake restaurant.
The master chef returns to Seoul in time for Chuseok, the three-day harvest festival. He also learns about Buddhist cuisine and makes Korean glass noodles.
John's Korean adventure leads him to the superfood staple Kimchi, heading to Mangwon Market in Seoul where he's confronted with hundreds of different varieties.
John beefs up his trip with a tour of Majang Meat Market, a BBQ hotspot. After grilling some choice cuts, he reaches for the greens on a trip to a lettuce farm.
John discovers the importance of soup in Korea, goes to Noodle Alley in Seoul to have a go at hand-cutting noodles, and makes a marinated beef stew.
John heads into the Korean kitchen to find out more about essentials like soy, gochujang and doenjang, before making bossam, a belly pork dish.
John ends his tour by looking at modern classics, including crazy ice creams and hotteok pancakes, before making KFC (Korean Fried Chicken).
