Three Meals a Day: Fishing Village 5 (삼시 세 끼 어촌 편 5)

It looks like ribs. - I know.

Look at this.

Looking at it like this,

it looks like tuna.

What is that?

Pieces of fish on the bones, leftover from yesterday.

I'll put them all in,

so we can eat everything.

Is that tuna fish sauce? - Yes.

The spicy red sea bream stew looks so decadent.

Now, we just leave it to boil for a long time.

You already seasoned this, right?

Yes.

For this, all I need to make is the sauce.

You already made the sauce too? - Of course I did.

I'll go ahead...

and make the soy sauce marinade.

But that's the problem.

What is?

For this,

I see. - I need a scallion shredder,

but I don't have one.

Now for the scallions...

What are you going to use that in?

What? - What is that for?

For shredded scallions.

To put under the pork belly? - Yes.

The way they use it with scallion chicken.

This is to soften them a little.

What is this dish called?

Oh, that?

That's what I was talking about before.

That's the Moroccan style pork. - Oh, that's the Moroccan style.

Yes, that's the Moroccan style. - I see.

You're going all out for your guest with the Moroccan style pork.

Have you tried Moroccan style pork?

There is such a thing? - Yes, the Moroccan style.

Hae Jin, the sujebi we had last time...

That was Cuban style. - Oh, that was Cuban.

That was really delicious, the Cuban style.

Is it Moroccan to marinate the pork in soy sauce?

Yes, it's Moroccan style.

The soy sauce is? - Yes, the soy sauce.

It's not that the soy sauce is Moroccan.

It's that I call that dish Moroccan style soy sauce braised pork.

It's just Moroccan style.

Isn't soy sauce Korean?

Everyone has soy sauce.

He said Moroccans eat it like that.

Moroccans have soy sauce too? - Yes.

On Manjae Island, the fire was much weaker.

Right. - I think that's why...

we would have eaten everything medium there.

No?

It could have been closer to rare. - Right.

The heat has to be at least this strong...

to make stew. - We had a rough time there.

Look at this now.

Look at the body of the fish.

Wow. - That's the body.

Every time I see it, I can't help but exclaim.

It looks good.

It looks so delicious. - Because the fish is good.

It smells really good. - It is?

I only smell the fire.

Really, smell it.

Wow. - That's good.

Give me one too.

Isn't that great?

We have to boil it...

until the fish head breaks up.

Until it gets soft and breaks? - It has to boil for long. Right.

That's great.

It's a little spicy but try it.

The broth already tastes very rich.

No, it needs to be boiled longer. - Does it need more?

Isn't it spicy? - It is spicy.

Now that I've had a taste, my appetite is really going.

It gets it going, right? - Yes.

Here. - I'll give you a hot bowl.

It tastes different this time.

It's getting even richer.

It's really delicious.

It's just spicy enough to be even more delicious.

You're right. - It would be even better...

if we added sujebi or ramyeon. - That's true.

It would be really good with some sujebi in it.

You tasted it again?

What? - You ate more?

Just a little.

As soon as this guy...

The head? - Yes, as soon as the head...

starts to dissolve, it'll be ready. Just a bit longer.

It's like a tuna.

If it's that big, it's no different from a tuna fish.

Ho Jun. - Yes?

Can you put some leeks in here?

The leeks? - The minced leeks, over there.

You can just slide them in.

That'll make it taste smoky. - Yes, right.

That's similar to Chinese cooking.

Why is it Chinese? I told you it was Moroccan.

Every time there's a bigger fire, you call it Chinese.

I told you it was Moroccan.

I heard your explanation too. - My goodness.