The variety of bean-based dishes in Korean cuisine testifies to Korea's ingenuity and resourcefulness. In this episode, Marja travels to Chodang to see artisanal tofu made the old-fashioned way - with fresh soybeans and ocean water - and then enjoys a four-course tofu meal bound to convert any tofu nay-sayer into a fan. Marja then learns about what goes into one of her favorite Korean foods, bindaddeok, a pancake made of freshly ground mung beans. The tangpyungchae served in Seoul's Yongsusan restaurant inspires Jean-Georges to make a version at home in New York. He also recreates a tofu-stuffed citrus dish inspired by Seoul's Doorei restaurant. Marja contributes her bindaddeok recipe and makes a simple, flavorful spicy tofu stew.
