The recipes for this episode include braised saury with dried radish greens, stir-fried fish cake, fish cake soup, seasoned blood cockles, blood cockle bibimbap, seasoned blood cockled on the half shell, duck breast pancake, duck breast steak and Bulgarian stuffed duck.

In this episode, Teacher Soomi cooks fried tofu and ripened kimchi, radish rice, pan-fried tofu patties, ripened kimchi and fermented soybean. Chef Yeo, chef Choi and chef Mikael make mapo tofu, shrimp and tofu tangsu, banitza, respectively.

Today's snack is taffy flavored ginger. Writer Kim Poong says that it has been a long time for him to see it. Chef Mikael says the smell of taffy is good. That is a plane, which is used to cut large ginger taffy. The local fair in Insadong sometimes sell it. Teacher Soomi used to trade empty bottles for those taffies. Chef Yeo used to trade broken or unused nickel kettle or bowls. Writer Poong used to steal unscathed pot to trade for taffies, so his mother used to scold him. Teacher Soomi says that he deserved the beating.

Dongmin says that it's been a long time for him to see candied sweet potato. Teacher Soomi tells them that it's very easy to make.
Fry sweet potato in oil. [Dongmin: Fried sweet potato is already great alone.]
Turn the heat on and put sugar in the pan.
When sugar has melted, put in fried sweet potato chunks and stir them constantly.
Chef Yeo: Back in the day, Chinese restaurant's food delivery gives out candied sweet potato out for free.

Chef Yeo's fry basket shrimp: a bit of black pepper, a bit of salt, sticky batter
Chef Choi *point at the biggest piece*: That reserves for Teacher Soomi.
Chef Mikael: Chef Yeo doesn't have to cook today since he's cooking this for us.
Kim Mi-sook: That tastes great!