In the show 'Student Study Abroad: Anam's Line' on T-Cast E Channel, Ryu Soo-young, Yoon Kyung-ho, and Ki-hyun, who invited the 'benefactors' of Porto, sincerely served dinner with their final study abroad recipe. They also became captivated by the allure of 'nasi lemak' and 'sambal' at their next study destination, Brunei.

In the 4th episode of 'Student Study Abroad: Anam's Line,' which aired on the 7th (Saturday), the three brothers served dinner to the benefactors they met in Porto with their homemade 'study abroad recipe.' Utilizing only local ingredients, Ryu Soo-young prepared salt-grilled pork belly and port wine ribs, Yoon Kyung-ho created upgraded cabbage wraps with seasoned radish greens, and Ki-hyun made Portuguese-style Rosé stir-fried pork, making a hearty meal.

Ryu Soo-young caused some confusion while preparing the port wine ribs by briefly boiling the meat in a frying pan before grilling. It turned out to be a 'Anam's Line tip' to quickly infuse the seasoning after pre-cooking the meat. After marinating it with soy sauce, sesame oil, sugar, and port wine, he finished the ribs by grilling them in an air fryer, resulting in moist and tender meat. Additionally, the crispy salt-grilled pork belly, brined with coarse salt, was a custom menu for pork-loving Portuguese people. The crackling of the skin and the juicy meat made mouths water.

Meanwhile, Ryu Soo-young amazed everyone by grating a Western pear with a 'cheese grinder' instead of a grater to make the pear juice that Ki-hyun needed. Next, Ki-hyun added spiciness with piri-piri sauce and mixed in cream to create a Portuguese-style Rosé stir-fried pork that children could also enjoy.

Yoon Kyung-ho upgraded the seasoned radish greens potato rice he made on the first day. He enhanced the umami and aroma of the shiitake mushroom rice with a spoonful of butter, as advised by Ryu Soo-young. When Yoon Kyung-ho tried to chop garlic using the side of a knife to make the seasoned radish greens sauce, Ryu Soo-young provided another 'Anam's Line tip.' Understanding Ryu Soo-young's quirky advice to 'strike it like you're swatting a mosquito,' Yoon Kyung-ho quickly and accurately struck the garlic, causing everyone to laugh.

In addition, when Yoon Kyung-ho wanted to create a different shape from last time, Ryu Soo-young suggested a 'cabbage wrap' shape. Instead of a bamboo mat, he used cooking foil, spread out the cooked cabbage, filled it with the shiitake mushroom rice and seasoned radish greens, and rolled it up to complete a cute bite-sized cabbage wrap. Finally, a simple toast topped with homemade strawberry jam decorated the highlight of the course meal.

Among the guests that day were the mother-daughter duo, masters of rice bowls in Porto, who warmly welcomed the three brothers from the first day, two interpreters who handled translation throughout their stay in Porto, and a 'sea urchin guy' who had opened sea urchins for Ryu Soo-young while he strolled on the beach. The sea urchin guy is a chef active in New York, who happened to connect with Ryu Soo-young while visiting Portugal on vacation. He praised the study abroad meal of the three brothers, saying, 'You should open a restaurant in Portugal with this.' Although the rice bowl master's daughter and the sea urchin chef were startled by the spiciness of the garlic, they nodded, saying, 'It’s so delicious.'

Having completed their cooking study abroad in Portugal, Ryu Soo-young, Yoon Kyung-ho, and Ki-hyun left for their second study abroad in Brunei, located in Southeast Asia. This country, with a population of about 450,000—less than the total population of Jeju Island—has maintained the tradition of stilt houses for over 1,300 years and is known for its unique and beautiful scenery, often referred to as the 'Golden Kingdom' of Southeast Asia. The three brothers welcomed their first day of study abroad at a lodging run by the rice bowl master of Brunei.

Meanwhile, the rice bowl master visited early in the morning with bundles of ingredients to prepare 'nasi lemak,' a traditional dish of Brunei for the three brothers. They fell in love with the taste of nasi lemak at first bite. Ki-hyun noted, 'My baby sensor is activated,' humorously sensing the flavor from the aroma wafting before it was finished. Additionally, the four types of 'sambal'—the versatile condiment of Brunei—evoked memories of tteokbokki and gochujang sauce. The three brothers were impressed by the diverse yet 'familiar but new flavors.'

Meanwhile, Ryu Soo-young, Yoon Kyung-ho, and Ki-hyun, returning from their cooking study abroad in Porto, are holding a pop-up store featuring their newly developed 'study abroad recipes' at Hyundai Department Store (현대백화점) in Yeouido, Seoul, until June 8 (Sunday). The end of the video also captured the three brothers welcoming their guests at the pop-up store. The numerous visitors, who created a bustling atmosphere, expressed their joy, saying, 'I saw you on the show, and I’m so glad to be able to eat this today,' each choosing their favorite study abroad recipe. Furthermore, for viewers who couldn't visit the pop-up store, Ryu Soo-young shared a recipe for 'cream cod roll pasta' that could be made at home.

The food world tour of Ryu Soo-young, Yoon Kyung-ho, and Ki-hyun, known as the 'three knowledgeable brothers,' introduced by TAE KWANG CORPORATION's media affiliate T-Cast! The show, 'Student Study Abroad: Anam's Line,' airs every Saturday at 5:20 p.m. on E Channel, with re-broadcasts every Monday night at 9 p.m. It will also be available later on Netflix, Wavve, TVING, and Watcha.

[Photo] E Channel 'Student Study Abroad: Anam's Line'

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