Fresh off the Sea (언니네 산지직송)

Add one spoonful.

It's taking so long.

There's a lot.

- The heat is high, so be careful. - Okay.

It makes no sense.

- It should boil. - With this much smoke,

it should be boiling.

I'll add half the saltwater.

- Will it be okay, Jung Ah? - Yes.

Since we've boiled it for a while...

- Maybe it needs more time. - The beans should be cooked by now.

This didn't happen when I made it at home.

Curds floated up right away.

Does it usually congeal right away?

Yes. It totally turns into soft tofu.

Curds should form.

What do you think?

Right now...

What do you think?

Right now...

Is it because there's so much soybean water?

This makes no sense.

This makes no sense. We added saltwater.

This is bad.

The tofu will be ruined.

Why?

Maybe I should've squeezed out the soybean water more.

No.

Maybe I should put my hand in it.

- No. Are you insane? - Just once.

- I want to check how hot it is. - No.

- It isn't boiling. Did we fail? - We failed.

Yes, we failed.

Oh, no. We ruined the tofu. It isn't working.

I don't know what the problem is.

It's just soybean water.

Maybe the quantity was the problem. There was a lot.

Why isn't it working? It's so strange.

It's because we made too much. We should've used 1kg only.

I should make more saltwater.

- It won't be too salty, right? - I think it'll be salty.

I think it'll be too salty to eat.

For now,

let's focus on the shape.

- I think it became heavier. - Yes. I think it's working.

It's working.

Isn't it fascinating?

All right.

When I made it at home... What?

- It's inedible. It's too salty. - Really? Is it too salty?

This is driving me crazy.

I don't know what to do.

Shall we go ahead and pour it?

- All right. Let's try it. - Shall we pour it?

- Sure. - Okay.

I'll help.

We might get tofu this big.

It's a bit salty,

but it'll be tasty with rice.

That's right. Don't make a sauce for tofu.

I think there'll be a lot.

I think it'll work.

Don't you think it'll work?

Stay there for about 30 minutes.

Do you need help?

- You're still working on it. - Yes.

You taste it so many times.

Seriously. You taste it...

I'm the type to taste the food often.

Earlier,

I think I added too much garlic and ginger.

- Did you add too much? - I could've added less.

- That's right. - I added too much.

The taste of ginger was a bit strong.

How dare you!

- You're a rookie chef. - My goodness.

How dare you make a comment about my kimchi?

Let's add...

- the glutinous rice paste. - Okay.

Gosh, Seasoning Park.

You add the chili powder first.

That way, the seasoning sticks better.

I see.

It looks tasty.

- Try one. - Okay.

A small piece. It might be too big.

- Why don't you cut it? - It's small.

Is it small? Is it okay?

- It's tasty. - Is it good?

Yes.

- It'll be so tasty after a day. - It needs time to mature.

It's impossible to determine the taste now.

It needs to be seasoned.

- The radish is so sweet. - The radish is sweet...

because it's winter.

It's tasty, right?

You have the golden touch.

Your kimchi is the best.

I have the know-how.

I'm so curious.

Is it out?