Ryu Soo-young showcased a variety of tuna dishes using dogtooth tuna caught by Lee Seung-yoon. On the August 20 episode of SBS’ “Jungle Bob,” Ryu Soo-young, Lee Seung-yoon, Seo In-guk, and Uee arrived at the Tasmat Jungle in Vanuatu.
The locals welcomed them by picking and peeling coconuts for a drink. Seungyoon Lee attempted to clean a coconut, admitting he thought he could manage, but ended up drinking the coconut juice while a local child expertly cleaned it with a smile. Lee Seung-yoon experienced a bit of embarrassment, but found the coconut juice refreshing, comparing it to a sports drink.
Next, Ryu Soo-young demonstrated how to make Lap Lap, a nutritious superfood known for promoting longevity, using an ancient earth oven recipe. Ryu participated in the process of preparing the cassava, amusing local mothers with her commentary about the wood used as cooking plates, which boosted her popularity. Those who sampled Lap Lap took a 20-minute boat ride to Villa Island.
“I believe my eyesight has improved five-fold,” Ryu said. “It’s just a small island with an endless stretch of white sand beach, but with some huts and small accommodations, I felt as if I was in the movie ‘Cast Away’ starring Tom Hanks. It was truly lovely and very romantic.” He expressed admiration for the stunning landscape.
With 40 minutes left until sunset, Lee Seung-yoon, Seo In-guk, and Uee ventured to the seaside to gather ingredients. Yoo Soo-young did not have high expectations but studied the root vegetables commonly used by the locals. Yui, the mermaid from Incheon, and Seo In-guk, the dolphin from Ulsan, gathered what they could, but as the sun began to set, the current grew stronger, making it unsafe, so they decided to abandon their search for ingredients.
Confident in his fish-catching skills, Lee Seung-yoon fished and successfully caught a dogtooth tuna, a species exclusive to the South Pacific. When he called Yoo Soo-young by her real name, “Nam Sun-ah,” she smiled and said, “I think I found you,” excitedly going to meet her old friend.
“My brother is really something,” Ryu Soo-young remarked. “I’ve never tried dogtooth tuna. If it tastes good, we’ll slice it and eat it raw. Freshly caught tuna should be eaten raw; cooking it should be minimal. This is a mackerel—if not cooked properly, it can taste like mackerel. I decided immediately that if I wanted to savor the original flavor, I should have raw fish and make tuna head kimchi stew.”
While Seo In-guk washed and cooked the rice, Yoo Soo-young skillfully filleted the tuna. She noted, “I’ve practiced disassembling fish because I never know what I’ll catch. If I get lost, it would be hard for those waiting for me. Perhaps because of my practice, it wasn’t difficult.”
Seo In-guk, who tried raw fish for the first time, exclaimed, “I’m so happy. It’s delicious!” Yoo Soo-young added, “It’s truly delicious. It’s not even yellowtail, but it’s both salty and sweet.” He claimed, “This is the most delicious tuna I’ve ever had in my life.” Yoo Soo-young also prepared and shared grilled tuna skewers along with the fresh tuna hearts and intestines with local children.
Seo In-guk praised Yoo Soo-young’s tuna sushi, saying, “It was really delicious. Thanks to my brothers, I did a great job.” Yui commented, “That older brother must be incredible; it gave me goosebumps!” Lee Seung-yoon also remarked, “It melts in your mouth. You put your soul into preparing this tuna, and it’s perfect. Eating is an art.” Yui expressed her desire to start a business, stating, “The three of us will open a store, and I’ll run the counter.” Lee Seung-yoon then declared he would go fishing for tuna again the next day.
Ryu Soo-young mentioned, “I was concerned about hygiene. Even though it was freshly caught, I washed it with vinegar. I felt so full that even if I hadn’t eaten, I would have been satisfied.” He then wrapped the tuna in old paper and made a tuna roll using it. The main dish was tuna head kimchi stew. Yui exclaimed, “It’s all gone!” and shouted, “Five bottles of soju!” Ryu Soo-young commented, “If mackerel kimchi stew is a 12th-floor dish, then dogtooth tuna kimchi stew is on the 140th floor.”
(Photo = Screenshot of SBS’s “Jungle Bob”)
[NEWSEN Yoo Kyung-sang Reporter] In the news, Kyung-sang Yoo yooks@
▶ After Lee Se-young broke off her engagement, she moved from her studio apartment to a 42-pyeong apartment with a view of the Han River. “The photos made me sad, and I cried” (Yongpyeong TV).
▶ Lee Sang-hwa from “Gangnam♥”, showing off a slim waist and toned physique… now she looks like a model.
▶ Evolution, bloodstains, shocking revelation: “Ham So-won hit me, I was exhausted for 8 years.”
▶ Ko So-young revealed that her 10-year-old daughter, who inherited half of Jang Dong-gun’s genes, is already exceptionally talented.
▶ Song Jong-kook’s daughter Song Ji-ah was disqualified after passing the national team… Park Yeon-soo says, “It’s my fault, but it’s not fair.” [Full story]
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Ryu Soo-young’s Culinary Adventure in Vanuatu: Featuring Dogtooth Tuna
In the vibrant setting of Vanuatu, Ryu Soo-young recently showcased an impressive array of tuna dishes on the August 20 episode of SBS’ popular show “Jungle Bob.” Accompanied by Lee Seung-yoon, Seo In-guk, and Uee, Ryu delved into culinary creativity, utilizing specially caught dogtooth tuna, a delicacy from the South Pacific.
Welcoming Tastes: A Tropical Experience
As the cast arrived at the Tasmat Jungle in Vanuatu, they were greeted by locals who indulged them with freshly picked coconuts. Lee Seung-yoon attempted to clean a coconut for the first time, leading to laughter as he accidentally drank the refreshing coconut juice. He described it as feeling like a revitalizing ion drink, setting the stage for the culinary adventures to come.
Making Lap Lap: A Local Culinary Delight
One of the highlights of this expedition was Ryu Soo-young’s preparation of Lap Lap, a dish celebrated for its nutritional benefits. Here’s a brief look at the preparation process:
- Gathering Ingredients: The team undertook an engaging journey to source local ingredients.
- De-Cassavaing: Ryu participated actively in the de-cassavaing process, which was both educational and humorous among the local mothers.
- Cooking Method: The dish was prepared using an earth oven recipe, providing a taste of traditional Vanuatu cuisine.
Reflecting on the experience, Ryu remarked, “It’s like being in a scene from ‘Cast Away.’ The romantic ambiance and endless white sand beaches were breathtaking.” This picturesque environment only fueled their desire to explore more local flavors.
Fishing for Dogtooth Tuna: An Unexpected Catch
With the day waning, Lee Seung-yoon, Seo In-guk, and Uee ventured to the seaside in search of ingredients. Although the current was strong, the thrill of fishing encouraged them to continue. Demonstrating his confidence, Lee Seung-yoon successfully caught a prized dogtooth tuna. This fishing accomplishment was celebrated among the group and revealed the strong bonds of friendship and camaraderie.
Preparing the Tuna: From Catch to Culinary Art
As they prepared the freshly caught tuna, Ryu Soo-young provided insights into the proper treatment of the fish:
- Eating Fresh: Emphasizing freshness, he stated, “Freshly caught tuna must be eaten raw. Cooking should be kept to a minimum.”
- Menu Selection: Ryu decided to serve the tuna raw and to create tuna head kimchi stew, aiming to preserve the tuna’s authentic taste.
While Seo In-guk washed the rice, Ryu expertly disassembled the tuna, showcasing exceptional skill. “I practiced disassembling,” he explained, adding a touch of humor to his meticulous approach.
First Tastes: A Culinary Revelation
As the group sampled the raw dogtooth tuna for the first time, the reactions were overwhelmingly positive:
- Seo In-guk: “I’m so happy to be angry. It’s delicious!”
- Ryu Soo-young: “It’s not even yellowtail, but it’s salty and sweet. The most delicious tuna I’ve ever eaten!”
Not stopping there, Ryu also prepared grilled tuna skewers and offered fresh tuna hearts and intestines to local children, embodying the spirit of sharing and community connection through food.
Conclusion of a Day Filled with Flavor
As the meal came to an end, Ryu Soo-young emphasized hygiene by washing the tuna with vinegar, ensuring everything was safe and fresh for consumption. The group laughed and reminisced about their day as they indulged in the delicious tuna head kimchi stew. “If mackerel kimchi stew is on the 12th floor, dogtooth tuna kimchi stew is on the 140th floor,” Ryu concluded, encapsulating their shared love for exquisite flavors.
Key Takeaways from the Culinary Adventure
- Embrace Fresh Ingredients: The experience highlights the importance of using fresh, local ingredients when cooking.
- Culture in Cuisine: Engaging with local culinary customs enhances the cooking experience and fosters community ties.
- Raw vs. Cooked: Understanding when to serve fish raw can elevate the dining experience and showcase the original flavors.
Featured Recipes
| Dish | Key Ingredients | Preparation Style |
|---|---|---|
| Raw Dogtooth Tuna | Fresh dogtooth tuna, lemon, soy sauce | Sliced and served with dipping sauces |
| Tuna Head Kimchi Stew | Tuna head, kimchi, tofu, vegetables | Boiled together and seasoned |
| Grilled Tuna Skewers | Dogtooth tuna, herbs, spices | Skewered and grilled over an open flame |
This culinary journey not only celebrated traditional recipes but also created lasting memories among friends in a picturesque island setting. Through shared experiences and delectable flavors, the bonds of friendship were deepened, leaving a lasting impression of their adventure in Vanuatu.
