On the April 18 episode of tvN’s Edward Lee’s Country Cook, Chef Edward Lee wrapped up his 15-day culinary journey across Korea with a heartfelt farewell that left both cast members and viewers deeply moved. Alongside actors Byun Yo Han, Go Ah Sung, Shin Si Ah, and guest Bae Jung Nam, Lee’s final stop in Yeosu brought laughter, reflection, and a meal filled with meaning.

For their last evening, Lee proposed making tteokbokki and gimbap — dishes he holds dear. “The first thing I do when I come to Korea is eat tteokbokki. That’s how much I love the taste. It’s filled with memories,” he shared. The group made a cozy Korean snack meal featuring mugwort-topped sikhye tteokbokki, eel gimbap, and samgyeopsal gimbap, all bursting with personality and heart.

As they shared the meal, Go Ah Sung asked if Lee had a busy schedule back in the U.S., to which he replied with a surprise: “I might stay in Korea. I might not go back at all. That’s my dream and fantasy.” His emotional attachment to Korea was clear, and he added that he wasn’t yet thinking about how the trip might influence his restaurant menu. “What I’ve learned is fermenting in my mind,” he said, “Maybe later, ideas will come.”

When asked to name his favorite meal from the trip, Edward Lee chose their final dinner. “We weren’t that close in the beginning. Now, we’re really close, and I’ve made such great friends, so this meal is the best.” His words left Shin Si Ah visibly emotional.

The next morning, Lee gifted the cast with handwritten recipes tailored to each member, saying, “I wanted each friend to take responsibility for one dish—not like amateurs, but like real chefs.” His standout chef was Go Ah Sung, whom he quietly praised, telling her, “You’re the best,” while entrusting her with delicate dumpling preparation.

Though Byun Yo Han felt hesitant to cook—admitting it made the ending feel real—he still contributed to their final feast. The group cooked up a beautiful spread: seven-layer rice cake, mugwort abalone dumplings, and tuna-eel buckwheat noodles, each dish infused with their journey’s shared memories.

Reflecting on his identity, Edward Lee confessed, “When I was younger, I felt I was 90% American and 10% Korean. But now, I think I might be 70% Korean and 30% American.” He added with a laugh, “My American friends joke after watching this show, ‘You really eat like a Korean.’ Hearing that makes me happy.”

He concluded, “When I did Culinary Class Wars, I met Korean chefs and learned a new side of Korean cuisine. But this trip has changed my perspective again. This is real Korean food.”

With a full heart and stronger roots, Edward Lee’s journey ended not with a goodbye—but with a new beginning.