For their first trip together, the Chefs go to Jumunjin Harbor to experience the fish auctions in the early morning. After trips to Mangsang Beach and Mukho Harbor, the group plan a 3AM fishing trip.
The Chefs recount their adventures at the East Sea.
The Chefs travel to the Seomjin River to try and catch Chinese mitten crabs.
The Chefs go to a green tea leaf farm and learn the secrets behind picking the best tea leaves.
The Chefs visit Macheon's famous black pig farms and try to search for the traditionally feces fed pigs.
The Chefs travel to Namwon to taste homegrown traditional chicken.
This trip, the Chefs travel to Jeju Island, the largest island in Korea. Accompanied by a chef specializing in Japanese cuisine, Jae-hyung, they sample the food of Jeju island.
After sampling some more Jeju island delicacies, the Chefs go fishing.
Jae-hyung cooks a special dinner for the Chefs and then they have their first autograph session.
After flipping a coin, the Chefs are forced to hike up a mountain. Next, they rush to the island of U-do, try Jeju tangerines, and learn about the famous Jeju Black Pig farms.
Joined by a musician, Sseoji, the Chefs travel to Nohwa Island to help feed the Abalone.
The Chefs are challenged in a marketplace to find the best seafood for grilling.
The Chefs learn about traditional wine making. Then after trying the Occellate Spot Skate Fish, the Chefs meet up with a woman who has cultivated fish eggs for 94 years.
The Chefs try to eat their first live three-legged octopuses. Then they go to Song Island to experience the fish market.
A summary of all the types of foods they encountered when the Chefs travelled to the South Sea.
The Chefs travel to central South Korea to find the freshest agricultural ingredients. They travel to Gangwon Province to explore a sheep farm and the five colored potatoes.
For the second day in the Gangwon Province, they travel to a trout farm and then a cow and cattle farm. The Chefs then sample the specialties of the Gangwon Province.
The Chefs go to a ginseng farm and then learn about the recent improvements in agriculture from a scholar. After going vegetable picking, the Chefs then eat their own produce.
The Chefs learn about the rare beefsteak plant. In Busan, they experience the wonderful food and then meet up with Sang-min's old friend who supported him in his chef endeavors.
Right after landing in Australia, the Chefs are given a challenge to see which team makes better canapes.
The Chefs split into two teams and compete using boat fishing and shore fishing. Then the Chefs travel to the Gold Coast to experience Australian cuisine.
Still at the Gold Coast, the Chefs decided to learn how to surf. When it turns rainy, they visit a winery and are led on an adventure.
Their last day in Australia, the Chefs visit a historical cow farm to discover the wonders of Australian beef. For dinner, they use organic ingredients as a tribute to Australia's nature and quality.
The Chefs recount all of their experiences in Australia.
The chefs and a young aspiring chef, Seul Gi, travel to the West Coast of Korea for their seafood. They sample the famous Corvina fish, travel to Gochang to experience the eel, and look around a market.
At the carnival, the chefs and Seul Gi compete against each other at a game.They then travel to sample some pickled red herring eggs and then check out the Harbor.
After Seul Gi cooks a meal for the chefs, they all go to see the Hampyeong Cattle Market at 6 AM. The next day, they venture out to work at a sundried salt farm.
On the way back to Seoul, the chefs and Seul Gi stop at a sweet potato farm and help out. After the West Coast trip, the chefs go to Seul Gi's cooking competition.
Finally, Seul Gi gets an award for the prize of excellence and everyone rejoices with Seul Gi.