Wook’s Food Odyssey Kitchen follows producer Lee Wokjung as he cooks and prepares the over 100 kinds of dishes he was introduced to in the 24 countries he traveled to as part of Wook’s Food Odyssey. This is daily “foodmentary” program that brings a fresh cultural take on these meals.
Coq au vin is a traditional French dish with fresh vegetables, Bresse chicken, and wine. The Michelin star chef Didier offers tips to Wook to make his own coq au vin.
The Japanese dessert casdos is made by coating castella in eggs and sugar. Chef Matsuo Toshiyuki, whose family has been baking pastries for 24 generations, tells us about the casdos, with its 500 year history!
Chef Laurent’s croissant is distinct for the 64 layers of flaky crust that rises like a pretty flower. Chef Wook introduces the croissant sandwich, the breakfast of Parisians.
Curry and udon come together in this special dish. We go to a small udon restaurant in a college district of Tokyo, where curry udon was born! Chef Gato Mineko tells us the secret to the original curry udon.
The French begin their day with baguettes. Let’s make beef steak sandwiches with fresh baguettes, perfect for a picnic!
This is a great vegetarian dish developed in the Middle East, a region full of strictly religious countries. Let’s make Israel’s famous falafel sandwich, made with spiced fried chickpeas in oil!
Mexicans enjoy various ingredients such as beef, beans, and tomatoes to go with their tortillas. We take a leaf from Mrs. Soledad Ipolito’s book to make Mexican chili wrap!
Bagels have been made by Jews for 2,000 years. Today we hear from Jewish baker Ronnie about the famous lox bagel sandwich, a sandwich beloved by the Jews.
The ciabatta is Italy’s answer to the French baguette. Today, we’ll make the Italian sandwich known as panini, using ciabatta bread!
Laghman noodles, ancestor to all noodles, from Xinjiang, China.
Khanom chin is one of the oldest rice noodles known in Thailand. We meet with Tawit Bunyang, who was busy making rice noodles with the villagers.
There are more udon restaurants than stoplights at Kagawa Prefecture, of Japan. We meet Chef Yamauchi, Kagawa’s best udon master, and try our hand at making his fried shrimp and udon recipe..
We go to Bumthang, deep in the heart of Bhutan, where the people love their buckwheat noodles, since wheat is harder to grow. Chef Hamo and her entire family gather to make Bumthang’s special noodle dish, the puta!
Japan is the home to ramen, where there are over thousands of ramen all around the country. Today, we head to a small experimental ramen restaurant in Kyoto, where Chef Masamichi shows us how to make negi ramen!
Timballo was a pasta made especially for the Pope! Let’s make timballo!
This pasta was beloved by the Sicilians, who enjoyed music. Let’s make pasta alla norma!
Dumpling-shaped pasta the size of a fingernail! Let’s make tortellini, said to have been made to look like Venus’ belly button.
Spaghetti vongole was a hearty dish served to fishermen living in the harbor towns. We make spaghetti alle vongole, with its clam sauce and rich taste!
Bolognese sauce, from Bologna, Italy! Let’s make pasta Bolognese!
A behind-the-scenes look at producing the documentary, with its stories of food and cooking. Today, we make Iranian kebab, the taste of Persia!
Europe is home to various meat pies. Of these, we are introduced to the French terrine, made of thinly sliced meats and fats.
The Steak Diane was a huge hit in New York in the 60s. Let’s make Steak Diane, the classic New York steak.
Italian traditional dish, beef carpacchio. Slice raw beef thinly and top it off with delicious sauce!
Food and cooking, a behind-the-scenes look at the making of this documentary, with chicken pilau!
Food and cooking, a behind-the-scenes look at the making of this documentary, Indonesia’s sambal goreng!
Cinnamon turned Sri Lanka into an island of jewels! Today, we take a look at Sri Lanka crab curry with its famous mud crabs!
Food and cooking, a behind-the-scenes look at the making of Wook’s Food Odyssey. England’s favorite dish, chicken tikka masala!
Food and cooking, a behind-the-scenes look at the making of Wook’s Food Odyssey. We make Japanese navy curry!
American sandwich loved as a brunch menu! Eggs benedict! We make eggs benedict with tomato sauce.
Shakshouka, a favorite dish in the Middle East! We make shakshouka, with beef, eggs, and tomato sauce!
The British loved their eggs as much as they loved literature. Let’s make omelette Arnold Bennett!
Portugal and Chinese cooking come together to make egg tarts! Let’s make egg tarts, with the sweet custard cream filling inside delicious puff pastry!
Scotch eggs, named after Scotland! Let’s make Scotch eggs, round balls of seasoned ground pork with poached eggs covered in batter and fried!
Mapo tofu, famous in Beijing, China! Let’s make mapo tofu, made with fresh tofu, oil, salt, and green onions.
Let’s make dofu dengaku, roasted skewered tofu with miso sauce!.
We make jing jiang rou si, made with shredded pork cooked in black bean sauce and enjoyed with dried tofu!.
Clear tofu stew was enjoyed by the great Admiral Lee. Let’s make clear tofu stew, with roast tofu in a rich chicken broth.
Let’s make barbeque ribs, pork ribs with sauce slathered on top!
Food and cooking, a behind-the-scenes look at the making of Wook’s Food Odyssey. Let’s make steak, the fare of camping legends!
Pulled pork sandwich, a tasty pulled pork dish with cole slaw! Let’s make that barbeque classic, pulled pork sandwich!
Avocado orange salsa and smoked salmon? We have delicious, energy-boosting smoked salmon!
Turkey’s traditional kebab! Let’s make shish kebab, with chicken and vegetables!
Radish as pasta? Let’s make paleo spaghetti Bolognese!
Let’s make delicious baked eggplants with yogurt!
Let’s make Waldorf salad, first invented at the Waldorf Astoria Hotel in New York! We add baked cod to the salad.
Food and cooking, a behind-the-scenes look at the making of this documentary. Today we make shojin udon, a food enjoyed in the temples by Buddhist monks!
Traditional Russian dish first made by Lucien Olivier. We make Olivier salad, with potatoes!
The mille-feuille, or a thousand leaves, is a delicious, flaky French dessert! Today, we make mille-feuille!
Pistachios are good for our vascular system, and help to keep us healthy! They also can prevent cancer. Since it’s summer, we make our own pistachio ice cream.
Sweet, tangy fruit jelly! We make this delicious dessert once enjoyed by the queen!
We’re seeking out the greatest memories found in food! Today, we make cherry pie, where one bite will bring up old, fond memories.
We make Japanese tempura, which are seafood or vegetables lightly coated in flour and fried!
We make faloodeh, an Iranian dessert made of frozen noodles with lime and rosewater, along with the traditional toffee known as sohan!
We make pizza, a round, flat bread, with plenty of tomato sauce and mushrooms!
We use the traditional Moroccan pot known as the tagine to make lamb tagine!
Injera is a traditional Ethiopian dish. It’s especially good when enjoyed with wat! Let’s make injera and wat!
We make the English traditional dish, Beef Wellington, with beef tenderloin, foie gras, mushroom paste, and puff pastry!
Tofu over meat! We make fried ganmodoki, a Japanese fried tofu dish made with tofu and vegetables!
Go behind-the-scenes to take a look at the making of Ms. Tamara’s shomtym papu!
Food and cooking, a behind-the-scenes look in the making of a documentary. Today, we make soy sauce chicken barbeque!!
Food and cooking, a behind-the-scenes look at the making of this documentary. This is the last episode.
