Chef Edward Lee's enchanting 15-day culinary adventure across South Korea has come to an emotional close. A recent episode of the hit tvN variety show 'Edward Lee's Country Cook' showcased the heartfelt finale featuring Edward alongside Byun Yo Han, Go Ah Sung, Shin Si Ah, and special guest Bae Jung Nam in the picturesque city of Yeosu.

As the sun set on their last night together, Lee proposed a nostalgic dinner of gimbap and tteokbokki, stating, "Tteokbokki is the first dish I crave whenever I’m in Korea. It’s a memory-laden experience for me. I wanted to create a meal everyone could enjoy together, and these two dishes were perfect for a meaningful farewell."

The group ventured out to gather ingredients, returning with everything needed for a delightful Korean snack feast. Lee was particularly enchanted by Shin Si Ah's mugwort-tteok-topped sikhye tteokbokki, while the customized gimbap they crafted—with each person’s favorite fillings—was a crowd-pleaser. The crowd-cheering samgyeopsal and eel gimbap were standout hits.

During their feast, an insightful moment unfolded when Go Ah Sung inquired about Lee’s future plans in the U.S. To everyone’s surprise, Lee hinted, "I might stay in Korea. I might not go back at all. That’s my dream and fantasy," revealing the powerful connection he has cultivated with the country.

When asked if the trip inspired any new dishes for his restaurant, Lee responded, "I'm not focusing on that right now. What I’ve learned is fermenting in my mind. Ideas may come later, but for now, I’m just letting it simmer in my thoughts." The genuine warmth of the camaraderie made the meal even more special for him.

After dinner, Edward Lee handed out handwritten recipes to his friends, praising their significant culinary growth throughout the journey. He expressed, "I wanted each of you to be responsible for a dish and cook like real chefs, not amateurs." The motivation this sparked among the group was palpable.

Lee crowned Go Ah Sung as the top chef, entrusting her with the challenging task of making dumplings. He whispered to her, "You’re the best," prompting a delightful smile. "Ah Sung is truly an amazing chef," he added, showering her with admiration.

Byun Yo Han, however, confessed his reluctance to cook, feeling that it signified the end of their adventure. Regardless, the final meal turned out to be a stunning array, featuring seven-layer rice cake, mugwort abalone dumplings, and tuna-eel buckwheat noodles—a fitting tribute to their incredible journey filled with laughter.

In a reflective moment about his identity, Lee shared, "I used to feel 90% American and 10% Korean. But now, by the end of this trip, I feel 70% Korean and 30% American. Hearing my friends joke that I eat like a Korean fills me with joy—it bonds me to Korea even more."

He concluded, "Having met various Korean chefs during 'Culinary Class Wars,' I discovered a new side to Korean cuisine, but this trip has profoundly changed my perspective. What I’ve experienced here? This is real Korean food," encapsulating the essence of his transformative journey.